Kim Profile - Allrecipes.com (1190545)

cook's profile

Kim


Kim
 
Home Town: Buckhannon, West Virginia, USA
Living In: Springfield, Missouri, USA
Member Since: Oct. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Walking, Fishing, Hunting, Photography, Reading Books
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Dinner 12/12/2007
American Frittata
About this Cook
I'm a 29 year old farm wife who shares the duties of a 200 acre "homestead" with my husband Tony. We've only been married 10 months and every day is an adventure! We keep chickens for eggs, hunt wild game (turkey and deer) and grow a massive garden! Occasionally we fish as well. We produce about 1/3 of our food supply and we continue to strive for greater self sustainability.
My favorite things to cook
I enjoy pouring over antique cookbooks and trying to recreate the recipes of yesterday! I also enjoy finding tasty and unique ways to use garden produce.
My favorite family cooking traditions
Refrigerator omelets and leftovers for breakfast
My cooking triumphs
Fried eggs! Though my victory is sporadic! I just can't fry an egg to save my life.
My cooking tragedies
When we first got married I had a whole new kitchen, with new canisters, and new organizational system. Since everything was so new I managed to confuse the salt and sugar canisters and ended up with a VERY salty brownie pie. Being the frugal sort I tried to save the mess but my dear husband urged me to just throw it away. I guess he didn't want to have to eat it.
Recipe Reviews 41 reviews
Dark Rye Bread
This bread was amazing! I chose to make it by hand and had to add about another 1/8 cup of water to get the dough to work. All I had was bead molasses so I cut the sugar down to 1.5 tbsps. We LOVE caraway so I did 4 tsps. I formed a round rustic loaf and cut slashes in the top. My husband and I ate half the round for dinner with a cabbage/lentil/ham based soup and it was delicious. It took about an hour to rise. I sat the pan on a cooling rack atop my toaster oven while baking something else. I baked it at 375 for 50 minutes. If making by hand proofing your yeast with the sugar, molasses and WARM water is a must!

0 users found this review helpful
Reviewed On: Apr. 14, 2014
Hot and Sour Chinese Eggplant
First off I made this recipe (as written) so many times last summer as a way to make use of our massive eggplant harvest. It is delicious and simple just the way it is. However, my husband and I live 40 minutes from town and sometimes I was out of one thing or another so I've made many substitutions that work just as well as the original. In place of the red wine vinegar I've had to use rice and white. Both tasted just as good as using the red. Apple cider vinegar didn't cut it though. It might be a food sin but in a pinch I've used bottled hot sauce for the fresh green chile pepper. I've left out the salt completely and mixed in just a drop of sesame oil for additional flavor. You can also halve the sugar. I've also added just a splash of water to thin the sauce itself and make it go farther. And heck over the winter with eggplant out of season, I've made the sauce and tossed it with cooked black soybeans to serve alongside fried rice (or even over spaghetti). The original recipe is AMAZING in addition to being adaptable and forgiving of tweaking. Sometimes I just make it as written. The point is don't be afraid to play with it.

1 user found this review helpful
Reviewed On: Apr. 9, 2014
Quick and Easy Vegetable Soup
Delicious! Just like my Mom makes. I threw in some leftover cooked hulled barley.

1 user found this review helpful
Reviewed On: Jan. 23, 2013
 
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