Alexis Profile - (13303799)

cook's profile


Home Town: Edmonds, Washington, USA
Living In: Bellingham, Washington, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Vegetarian
Hobbies: Walking, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
I have been learning to cook my whole life. My cooking hero is my grandmother whose passion and creativity inspire me to this day. She taught me that although the hostess is not always thanked, their care and skill are always appreciated. I hope to continue her tradition of beautiful decor, warm welcomes, and delicious cuisine, for every occassion!
My favorite things to cook
I recently became a vegetarian, and am learning to turn vegetables into masterpieces!
My favorite family cooking traditions
Pasta salads, rice dishes and rich potatoes. Surprising presentation and irresistable smells!
My cooking triumphs
My first and only homemade pot pie. Veggie, of course, and it turned out delicious! I made two crusts from scratch, and chopped each organic, local vegetable. I tried to do it again, but have been unsuccessful since.
My cooking tragedies
Lucky me, I have been fortunate enough to have everything turn out decent. Not all my work is wonderful, but so far, nothing garbage worthy!
Recipe Reviews 10 reviews
The Best Vegetarian Chili in the World
I only used one green pepper, but otherwise followed to a T! Smells wonderful, tastes delicious! Make extra, this goes fast!

0 users found this review helpful
Reviewed On: Jul. 16, 2009
Zucchini Herb Casserole
So good! As others did, I doubled the garlic and spices/seasonings- it needed it for sure. I also added about 1/2 cup feta I had leftover, which made it a little richer, and I also added a few chopped mushrooms, and about a cup of chopped brocolli. Wonderful! My boyfriend said it was one of his faves.

0 users found this review helpful
Reviewed On: May 14, 2009
Unsloppy Joes
This was pretty great. I did not use chili powder, but added just a light dust of cayenne. I used red wine vinegar instead (didn't have regular white), but it tasted great! I mashed the beans slightly to get a better texture, which I am glad I did! I also added a handful of monterey jack cheese to bind it together. It is a bit like veggie chili on a bun, but no complaints here! Next time I will add a little TVP for texture.

1 user found this review helpful
Reviewed On: Apr. 16, 2009
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