Cookerwen Profile - (11554910)

cook's profile


Home Town: Baltimore, Maryland, USA
Living In: Northern, Virginia, USA
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Photography, Music, Charity Work
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About this Cook
I'm a stay-at-home mom with a 10 year old daughter in Northern Virginia who I am trying to get to love cooking like me. My husband is grateful that I cook lovingly for my family. I can look in the fridge, freezer and pantry and come up with dishes without a recipe and they usually turn out great. When I come up with something, I always write it down as I'm cooking, so that if it's worth keeping, I know what I did! I never measure anything. I pride myself as a good cook!
My favorite things to cook
I forget when or where I got this recipe, but a staple in our house is Orzo stew and it's so simple. 1 can of veg-lentil soup, 1lb ground meat (i usually use turkey), onion, beef bullion and orzo pasta. Cook the turkey in the onion & add the bullion; meanwhile, boil the orzo in separate pot very al-dente. Add the soup to the meat and simmer, then add the orzo and wala! Serve with rolls or crusty bread. We hardly ever have leftovers.
My favorite family cooking traditions
We're Jewish, so cooking is almost mandatory in our family. I love coming up with Passover and other Jewish holiday menus. My sister in law and I usually co-cook together for Thanksgiving and it's so much fun. My mother in law is a good cook and I have gotten many recipes from her. We always have a nice hearty meal for Sabbath dinner on Fridays.
My cooking triumphs
Gosh-there are many ;-) but I think in general, I have created a new meal or dish out of leftovers that couldn't be revived otherwise.
Recipe Reviews 1 review
Traditional Style Vegan Shepherd's Pie
Made this last night with a few twists. I used veggie ground meat but all dairy products. I omitted the olive oil and cream cheese in the potatoes and added 1 6oz container of plain greek yogurt and about 1.5 TBSP margarine. I also used 8 or 9 baby gold potatoes which i think give a better flavor in mashed potatoes. For the bottom layer I omitted the celery & tomato, but added a can of creamed corn. In assembly I cooked the meat by itself first in onion & garlic and also with about a TBSP of worcestershire plus a tsp or so each of beef powder and onion powder, then I set that aside on another plate. (TIP- because veggie meat doesn't "crumble" like regular meat, I used a potato masher to ground it up while cooking and it worked great)I sauteed the veggies in the same pan in a little oil adding the other seasonings, then I added the meat. I also tried using a pie crust on the bottom but the next time I won't do that, because it made it taste too much like pastry. The rest turned out pretty darn yummy!! I liked this recipe as a starting point, I'm always one to put my own signature on stuff!

1 user found this review helpful
Reviewed On: Jun. 7, 2014

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