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 31 reviews
White Bread I
This was wonderful. I used half coconut oil and half grapeseed oil for the butter, just to have something moderately more healthful, and it was still fabulous. I might try substituting olive oil or flaxseed oil for the grapeseed oil next, just for more flavour and variety. I like this a lot better than the other popular white bread recipe on this site. I didn't have a bread machine so I kneaded it by hand for about 6 minutes and left it to rise probably an hour, punched it down and left to rise again for maybe half an hour in the bread pan. I baked it around 350-375 (my oven runs slightly hot) for about 30 minutes. The crust isn't SO crisp that it will be impossibly chewy, and the center is fluffy and has the finest crumb. I baked this loaf with the intention to use it as sandwich bread for the week, and I think it will be great for that. Very soft without a hint of that doughy flavour. I might try to make burger buns out of this recipe next. I also think this bread would become fantastic french toast. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Mar. 16, 2015
Dutch Babies II
The first time I tried this recipe, I ended up with a pretty uneven "lift" puffing only one side of my skillet. It was still tasty, but having made it three times now I have finally mastered it. First, I use my handheld electric mixer and make sure my eggs are extra fluffy. I was nervous to over-beat the mixture but I went for it and once everything was added I made sure it was still getting fluffy. I used to use my hand whisk and didn't get the same results. I do pull out the hand whisk after I add the flour but I'm pretty sure I could get away with using the mixer on low even at that stage. I find the vanilla suggested by other reviewers to be kind of perfect in this (you can really taste it!) and a bit of sugar in the batter -- a teaspoon is fine -- really gets it nice and golden. Oh, and tons of powdered sugar to serve! :D

0 users found this review helpful
Reviewed On: Aug. 18, 2014
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.

1 user found this review helpful
Reviewed On: Jul. 3, 2014
 
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