Leslie Profile - Allrecipes.com (13186748)

cook's profile

Leslie


Leslie
 
Home Town: Virginia, USA
Living In:
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Sewing, Photography, Reading Books, Music
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Grandmom and me
About this Cook
Out of some kind of teenage rebellion, I declared myself a cooking tragedy and rarely picked up a pot unless I was making baked ziti pasta. I burned things like a champ and so I gave up without really trying. Flash forward to college - I got a job sophomore year that conflicted with the dining hall hours. I had to cook for myself or starve, so I slowly started to learn how to cook things. Now I am trying out more and more difficult things. Funny how things like that work out.
My favorite things to cook
Pasta, spicy foods, curry.
My favorite family cooking traditions
My mom is an amazing cook, so that's probably part of the reason why I avoided it and why I became so good so quickly. I had always avoided the kitchen, but you can't help but pick up some of those tricks and flavors. My dishes are almost always spicy because my mom's dishes are always spicy.
My cooking triumphs
Baking: homemade poptarts! Soup: One of the first things I ever made was a crab and corn bisque. It was so scary! I thought it was a complete failure because it looked like mush, didn't smell very good and I was pretty certain it was going to taste disgusting. After a couple of quick fixes, the soup magically turned into the bisque it was supposed to be. To this day, I don't know what I did, but it was delicious.
My cooking tragedies
One time, I burned the sauce, but not the cheese, off bagel bites. It was not only a cooking tragedy, but a mystery of science.
Recipe Reviews 7 reviews
Whole Wheat Blueberry Pancakes
These were good. I added a little bit of vanilla extract, because that's how my mom always made pancakes. We used these without fruit, just because we didn't have any. I also definitely needed more milk. Probably close to a 1/4 or 1/3 of a cup more.

2 users found this review helpful
Reviewed On: Sep. 28, 2011
Lentils with Chorizo
Another recipe that I changed a lot, but the concept is good, so I'll give it 3 stars. Chorizo and lentils really work well together, so this is how I did it. First off, I didn't use bacon. The oil from the chorizo seemed like enough and I was right. I also think bacon would have just tasted strange in this recipe. I couldn't find tomatillo (unfortunately, because I think that would have been a nice addition), so I just used a can of crushed tomatoes. I omitted the water because crushed tomatoes are liquidy enough. Blended everything as suggested, cooked lentils as suggested, and then mixed it all together. Next time I will use more chorizo, since all you really got was the flavor of chorizo, not the texture.

4 users found this review helpful
Reviewed On: Aug. 21, 2011
Chicken Breasts with Balsamic Vinegar and Garlic
This was very delicious! I'm not eating any flour at the moment (or probably ever again), so I totally cut it out of the dish and it was absolutely perfect. Followed the suggestion of another user and turned the pan up really high and browned each side of the chicken, then I turned it down to low to cook the garlic and mushrooms. Worked like a charm. The chicken got a little dry, so next time I will more carefully monitor it, to make sure it doesn't go above 170 degrees cooking. After we ate the dinner, my boyfriend had the brilliant idea of saving the left over sauce, thickened with a little cornstarch and using it on caprese salad. I had a bite and it was delicious!

4 users found this review helpful
Reviewed On: Aug. 14, 2011
 
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