Kendall Profile - (11646136)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Martinez, California, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern
Hobbies: Sewing, Needlepoint, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Painting/Drawing
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
I'm a working mom so time is limited. My favorite times are spent with my son. I love hiking and push myself to go to the gym at least once per week. I'm an avid cross stitcher but also dabble in crochet, painting, drawing, decorating and almost anything crafty. I read as much as possible but admit that I usually fall asleep before I get in more than a few pages. My books are all paper and will never be anything but. I get great satisfaction from cooking and love to experiment. I would bake more but then I would have to exercise more, too, and that must be avoided. I usually spend a weekend or two baking around Christmas. Those goodies travel all over the planet!
My favorite things to cook
I usually spend one day of each weekend cooking and prepping for the week. I'm not fancy with my techniques but we eat like kings. I make up a HUGE salad every Sunday that doubles for stir fries and hash with left over meats. I am fascinated with the cooking of other cultures. I dabble in Indian, Polish, German, Mexican, Italian, Southern / Louisiana, Japanese, Irish and English.
My favorite family cooking traditions
My grandma was Polish and she used to make golabki (stuffed cabbage), which was and may still be my all-time favorite. However, she passed away without writing down the recipe. It took a few tries but I now have it down pat. I recently tried making it as a casserole which worked out great! No more hours stuffing those dang cabbage leaves! I still haven't figured out her chicken and dumplings.
My cooking triumphs
Eight hours spent on boeuf bourguignon and two days spent on demi-glace. Both were worth the effort but neither will be done again any time soon!
My cooking tragedies
Gnocci. It became potato mush soup. Some Mediterranean dish that nearly killed me when the spices I was roasting exploded in a powerful toxic gas. I couldn't breath properly for hours and had to open up the house to air out in the middle of winter.
Recipe Reviews 9 reviews
Slow Cooker Ground Beef Stew
Loved it and I made it not so ugly... I doubled the recipe and added a 1/2 tsp of paprika. I added the diced onion, garlic and paprika to the meat and formed it in to a giant patty. I cooked it 5 minutes on each side. After cooking, I cut in to 1" squares. It was not fully cooked but good enough to throw in the crock pot for eight hours. I also added two bay leaves to the pot because I add bay leaves to everything. Also, because I planned to freeze half of the recipe, I didn't add potatoes because their texture is ruined by freezing. Instead, I cooked a single serving and poured the stew over the cooked potatoes.

1 user found this review helpful
Reviewed On: Mar. 11, 2014
Slow Cooker Scalloped Potatoes with Ham
My son went MENTAL for this. Unless there is a blatant error, I always make recipes as outlined the first time. Next time I'll use cream of chicken soup and more cheese and ham.

0 users found this review helpful
Reviewed On: Dec. 26, 2013
Alaskan Campfire Stew
Well, I mostly drained the fat from the bacon before I added anything else. That probably helped a bit. The broth was sour, vinegary. It was edible but neither my son nor I liked it. It even ruined the taste of the spuds. We ended up picking out the meat and eating it over rice. I put a ton of hot sauce on mine to get it down because I couldn't stand the thought of wasting all of it. Nothing was rotten. It was the beer that did it. Too much beer flavor. I would do this again with a strong beef bullion base and maybe one bottle of beer. I would also add thyme sprigs, soy sauce and celery as spices. It has potential.

1 user found this review helpful
Reviewed On: Sep. 13, 2013

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States