Kat Profile - Allrecipes.com (13008454)

Kat


Kat
 
Home Town: Etobicoke, Ontario, Canada
Living In: Toronto, Ontario, Canada
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Photography, Reading Books, Painting/Drawing, Charity Work
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About this Cook
I'm a fiscally challenged student living with my boyfriend and two fur-babies in a tiny shoebox full of furniture. I'm vegetarian while my boyfriend isn't, but I do try my best cooking meat when budget permits. I'm a total foodie and constantly into trying a new technique or combination of flavours! My number one focus in the kitchen these days is budget food that I'd be willing to show off. Poor but not hungry! :)
My favorite things to cook
I love baking, and those satisfying clean-out-the-fridge-and-pantry concoctions are always really fun (when they're successful! lol) I really like making food pretty too, so something I can style is really fun. Breads are my vice, and we love homemade pizza and sandwich bread/rolls. Lately I've been diving into vegan food as well. Being super healthful in my cooking is very interesting to me -- all those crazy nuts and seeds! Pile 'em on! :P
My favorite family cooking traditions
A severely over-supplied dessert table at holiday dinners! lol I always get carried away and when I'm allowed to bring something, I will likely bring several somethings. It's not my fault I can't decide between pie and cupcakes... :P
My cooking triumphs
The first time I properly decorated a layer cake without the filling squishing out or the top layer leaning horribly. lol. A nice picturesque birthday cake was a really proud day for me.
My cooking tragedies
Re: toppling cakes. Trying to frost in a warm kitchen and having the icing melt. D: Tragic!
Recipe Reviews 29 reviews
Easy Egg Drop Soup
I made this last night and we loved it! I had to use vegetable broth over chicken to make the dish vegetarian, and I also added a bit of cubed medium firm tofu to the pot. I think the concept of "a bunch" of green onions must vary, I used only one little stalk and I think if I had used more than two it would have been onion soup! Nevertheless, it turned out very tasty. I added a bit of chili sauce to my bowl and I think next time I will add a couple teaspoons of it to the whole pot. It was a very flavourful "chicken-y" tasting soup, which I haven't had since I went vegetarian 10 years ago. Excellent for when someone is feeling a bit under the weather -- it was also simple/cheap to make! Will make again.

0 users found this review helpful
Reviewed On: Jul. 3, 2014
Cake Balls
I find this recipe makes A LOT of truffle-sized balls; I prefer to make these for larger gatherings or when I know I'll have someone to take the surplus balls out of my house! lol. These are very good though, very simple. Definitely chill mixture when forming the balls, and keep a bowl of cold water for your hands in between rolling the balls. Melting wafers are probably the best way to go with these, too. Great recipe!

1 user found this review helpful
Reviewed On: May 15, 2014
Dumplings
I used these to round out a very simple vegetable soup since we were nearing the end of our grocery supply. I used two teaspoons to kind of scoop the dough back and forth into a little football and plop it in the pot -- very easy, and it made closer to 12 dumplings for me (each roughly plum-sized once they puffed up) so slightly more than the recipe indicated. Fine by me, because they were a huge hit! My boyfriend kept raving about the soup and it was absolutely the SIMPLEST thing and very filling. The flour in the dumplings kind of made the broth slightly creamy, and I really like that these dumplings can be seasoned differently with various spices and such. I added about 1-2 teaspoons each of olive oil and butter to make up for some margarine (we were out of basically everything) and they are very flavourful that way. Because these don't include egg, they can easily be made vegan with non-dairy milk and either all olive oil or a vegan margarine. So many possibilities! I might try working in some fresh herbs or pesto next time. These are so versatile, I'm definitely adding them to regular rotation for our soups. Thanks for the great recipe! :)

0 users found this review helpful
Reviewed On: May 15, 2014
 
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