Wendybird Profile - Allrecipes.com (12402436)

cook's profile

Wendybird


Wendybird
 
Home Town: Winnipeg, Manitoba, Canada
Living In:
Member Since: Apr. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Italian, Mediterranean
Hobbies: Gardening, Camping, Walking, Reading Books, Music, Genealogy, Charity Work
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About this Cook
I come from an Irish-Newfie family living in the middle of Mennonite South-Eastern Manitoba. The culture mash up is a huge part of who I am. Favourite comfort food meals include Jigg's Dinner and Perogies&Farmer Sausage with cream gravy.
My favorite things to cook
Soup. Any and every kind of soup. I'm all about making every ingredient earn it's keep and good soup is the ultimate poor-man's triumph! Also, if you haven't read "The Tale of Desperaux" by Kate DiCamillo, go read it this instant. And then read it to your kids.
My favorite family cooking traditions
SEAFOOD!! Lobster parties, bacon-wrapped scallops w/blue cheese, barbequed salmon, baked Cod, fry-ups, mussels in white-wine cream sauce, THE WORKS. Downey Family's baked chocolate pudding: if you're at our house for dinner and this is dessert, you have officially graduated from company to family. This also means we will no longer clean-up for you. :p Figgy Duff: THE boiled Christmas pudding. The recipe is my grandmother's and I make it for dessert after Christmas Day dinner every year!
Recipe Reviews 1 review
Spinach Lasagna II
This lasagna was absolutely delicious, but like most recipes, it's a better base-concept than word-for-word. I made this with whole-wheat noodles for extra nutrition and they didn't hinder the taste or tenderness at all. The sauce is much better if you use a typical jar of spaghetti sauce, or if you season the tomato sauce/paste yourself with whatever herbs/spices you like, and maybe some shredded carrot. Obviously, adding meat to the sauce is an easy tweak and it doesn't hurt the ratio of the dish one bit! I used fresh spinach (about two generous cups loosely packed and mixed into the ricotta/egg mixture.) Also, this is FANTASTIC if you slice up some brown mushrooms nice and thin and layer them between the ricotta and the sauce.

3 users found this review helpful
Reviewed On: Feb. 2, 2013
 
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