sings2high Profile - (13243696)

cook's profile


Home Town: Salem County, New Jersey, USA
Living In: Gloucester County, New Jersey, USA
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Slow Cooking, Low Carb, Healthy, Quick & Easy
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Tatted collar
About this Cook
Imaginative, dyslexic, easily distracted carnivore. Sings in the kitchen...and elsewhere.
My favorite things to cook
Steak. Eggs. Pie.
My favorite family cooking traditions
My cooking triumphs
A *quiet* Thanksgiving dinner. Everyone was too busy eating to talk!
My cooking tragedies
Crockpot roast chicken that cooked too long. It smelled great, starting at the sidewalk. But it was completely inedible. And let's not forget the Lemon Lead Cake I took to a church supper. Plastic forks were breaking all over the room...I tested the baking powder when I got home - it was old and had completely lost its fizzle.
Recipe Reviews 17 reviews
Easy Meatloaf
First time I've had meatloaf since I found out I can't eat wheat. I made it gluten- and lactose-free - I substituted 3.5 slices of gluten-free (semi-stale) bread for the crumbs, just tore them into relatively small pieces. Instead of milk, I used gluten-free beer (made from sorghum). I like my onions a little toothy so I used them raw. I did put 1 tablespoon of Worcestershire sauce in the meat mix along with squirts of ketchup and mustard, since that's what my mom always did. In the topping, I used a little less ketchup and a little more coarse brown mustard, I also completely skipped the brown sugar. We loved it, my son ate 3 pieces and asked me to make it again. I look forward to having this tomorrow as leftovers!

1 user found this review helpful
Reviewed On: May 27, 2015
Quinoa and Black Beans
Delicious! Main-dish complete proteins and gluten-free! I had started the quinoa in another pan before I knew what to serve with it, so it certainly came out a little different - I used a can of Mexican style corn with jalapenos in it. I used only one can of black beans. We love black beans but my 9" skillet would have overflowed with another can. I used V8 for the vegetable broth (just added it in last to moisten the dish up) and substituted chipotl for the cayenne. I added about 5 mushrooms, sliced with the onion and garlic, just because we love them. Served with a sprinkle of shredded mixed cheeses, half an avocado (diced) and a tablespoonful of sour cream. Colorful and wonderful. It was only with great self-control that I did not run to finish up the leftovers in the pan when I finished before my son.

1 user found this review helpful
Reviewed On: Mar. 10, 2015
Easy Potato Sausage Soup
Pretty good, but I prefer my Mom's recipe. I halved the quantities because my slow-cooker is a small one. I skipped the green pepper since I had none. I added a stalk of celery and used fresh carrots instead of frozen. I also used the smoked polish sausages. My potatoes may have been old - after 3 hours slow-cooking on high, they lost 90% of their structural integrity, disintegrating into the surrounding soup, so I didn't bother adding potato flakes. At the end, it seemed very bland, so I added half-n-half instead of milk, a teaspoon of dried parsley and a few more grinds of black pepper. It thickened up nicely, I may have used more potatoes than just half. I stirred in two small handfuls of shredded cheddar cheese and served it with a handful of mini-pretzels scattered on top and the little bit of crunch was nice. My son went back for seconds of the pretzels only. Oh well.

0 users found this review helpful
Reviewed On: Oct. 30, 2014

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