Seedlings_of_Thyme Profile - (11764202)

cook's profile


Home Town: Southeast Michigan, Michigan, USA
Living In: Southeast Michigan, Michigan, USA
Member Since: Oct. 2009
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Middle Eastern
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Michigander Turkey (Before roasting)
Peanut Sauce Pasta Veggies 2
Peanut Sauce Pasta Veggies
About this Cook
My favorite things to cook
Two things in general. One, I love taking basic things like tacos or sloppy joes or burgers or spaghetti and building on them to make them really "Pop" for lack of a better word. I've been told by friends, "I don't know what it is, this is just sloppy joes (or burgers or something else super basic), but MY GOD, it's the BEST I've ever had!" I think it's really easy to skimp or take certain steps or ingredients for granted in the preparation of basic simple foods. So I love when people taste these foods of mine and say it's the best they've ever had! Two, I really love stir frying and sautéing! I like the quickness of it. I love the FRESHNESS of it! I love the variety of things you can throw in. And I love, love, love using olive oil!! Also, let's not forget, I LOVE Asian cuisine and sauces and such! So this is perfect for it. The biggest reason has got to be however, that I love being able to use fresh veggies, herbs, seasonings and such in great abundance! I love flavor!!
My favorite family cooking traditions
Has got to be BBQ'ing with a Middle Eastern flair!! Certain spices and seasonings that just make your tastebuds want to SING!! It's the unexpected on something expected!!
My cooking triumphs
I finally had my mom teach me how to make crushed lentil soup—a Lebanese favorite!! I love soups in general but this soup has got to be my favorite across all types of cuisines! It can eat like a meal if you eat enough of it, or it can be just a small course as well. Honestly, I could eat this every single day for the rest of my life!!
My cooking tragedies
I remember when I was on my own for the first time and in college, I got a George Foreman grill as a gift and was dying to grill up some chicken breast! I bought the chicken, trimmed the fat, and threw it on the grill. When it was done, I tasted it, I almost threw up! I couldn't figure out why it tasted so bad! I thought I'd gotten bad chicken. I called my mom and she asked me how I prepared it and I told her I bought it, trimmed the fat, and threw it on the grill. Then she said, "Ok, and what'd you marinate it with?" I was like, "Huh? Marinate?" I may have gotten into a very prestigious school, but I didn't know you were supposed to marinate chicken before cooking!! Looking back on it, I can't believe I didn't know that, it seems as basic as pouring milk over cereal!
Recipe Reviews 2 reviews
Thai Peanut Butter Sauce
OMG, EXCELLENT!! I quadrupoled the recipe exactly as listed, only used cooking sherry instead of dry cuz I couldn't find it. Also added more cayenne than called for cuz we LOVE "HOT"!! A local thai restaurant here makes this, but they charge too much! Now I can make it for a third of the cost!! This is so great!! Oh, I used the blender to meld all these ingredients well--and also to thicken it. Ah, I should've mentioned, I also added more peanut butter as I was blending cuz it was too thin--but that might have something to do with the fact that I quadrupoled the recipe. The extra peanut butter brought it to the perfect consistency, as did blending it. Served it over noodles (used fettuccini broken in half) and added veggies. See photo. It was DEE-LISH!!! Thank you so much!!

6 users found this review helpful
Reviewed On: Aug. 27, 2010
Homestyle Turkey, the Michigander Way
OMG, I had my very first go ever at a turkey this year, and I used this recipe. EVERYONE LOVED IT!! And no one believed it was my first turkey ever!! I did butter the heck out of the bird, both under the breast, legs/thighs, and on the skin too. I used a 15lb. turkey and cooked it for 4hrs and 20 min. at 350 degrees. It still had not reached 180 so I raised the temp to 375 degrees and cooked it for an additional 35 min, then it reached 180. I then removed the foil, and turned temp back down to 350 degrees and let it cook for 20min which browned it perfectly! Next time, if I use a 15lb bird, I'll cook it at 350 for 5 and a half hours, or 375 for 3 and a half hours. I'll still have to check the internal temp. I was in a hurry this year, so I didn't have 5.5 hours to cook it in. One other thing I did is add a bit extra amounts to the ingredients to compensate for a bigger bird. For instance, instead of 4 cups of water, I used 4.5 cups. And instead of 3 tbsp of bouillon, I used 4 tbsp. etc. etc. I did baste several times throughout but I think it still would've been fine even without the basting. BEST TURKEY RECIPE EVER!!!

1 user found this review helpful
Reviewed On: Dec. 30, 2009
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About me: I have an excellent husband, two mad-hot genius… MORE

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