Maria Gonzalez (Marifer) Profile - Allrecipes.com (13444051)

cook's profile

Maria Gonzalez (Marifer)


Maria Gonzalez (Marifer)
 
Home Town:
Living In:
Member Since: Sep. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Walking, Hunting, Photography, Music, Painting/Drawing, Wine Tasting, Charity Work
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Cranberry Orange Scones
About this Cook
Cooking is my hobby and therapy away from being passionate about business, finance and accounting, but that doesn't mean I don't take it to heart. Quite the opposite, I learned how to cook when I was fairly young, 7. I thought it was a game and today its my "adult fun" thing to do. I enjoy making modifications to recipes I like so they can be healthy for my friends and family. Because its great to be able to cook an apple pie or make a mean roast casserole, but if your family has problems with diabetes, cancer or cholesterol...you have to be as nurturing of their taste buds as you are of their health. This mainly includes knowing how to make everything from scratch, sauce and all. My hubby and my little brother now have an acute sense of smell and wont leave the kitchen until they have taken a bite. They are my taste meters and mid-night snack thieves.
My favorite things to cook
Once a week I am requested to make crab stuffed salmon. It is glazed with a Tuscan Herb Olive oil, 18 year old Balsamic Vinegar and sprinkled with Rosemary. It is served on top of a mixture of mushrooms, spinach, red potatoes, broccoli and tomatoes that are slightly boiled with a dark wine and pesto to accentuate all flavors. My second biggest request is a modified Pumpkin Bread, in which I incorporate whole wheat flour and pumpkin puree made from scratch. Third is my Asian Orange/Pomegranate Chicken. I marinade this a day before with Orange flavored olive oil and Pomegranate vinegar. I use the same marinade combination to boil green peppers, carrots, broccoli and a chopped onion with freshly squeezed orange juice. Sesame seeds and peanuts are added when I mix the two along with a little Splenda. Of these three, I never have left overs.
My cooking tragedies
Every person who modifies goes through a tragedy, using whole wheat is not as easy to substitute as it seems. I lost a fair amount of oatmeal raisin cookies for Thanksgiving to this, but that's how we learn.
Recipe Reviews 4 reviews
Vegan Chocolate Cake
I give it a 5, rarely do I do this, because it's just excellent for the chocolate lovers in my house who are under a certain diet. I did follow the advice of Abztrakt, except I used a Pomegranate Balsamic Vinegar instead. The result was pure chocolate delight paired with fat free chocolate pudding. Thanks to this recipe I can satisfy the chocolate cravings in my house! in other words, a total sweet-tooth lifesaver. The smell that took over my house had neighbors knocking :D

0 users found this review helpful
Reviewed On: Sep. 21, 2013
Chicken Pot Pie IX
This is a great starter recipe for a chicken pot pie. I say starter because I tend to make the crust from scratch with whole wheat flour, I added some marinated artichokes to the mix and substituted every possible ingredient pertaining to diary to low-fat, non-fat or light so I had to add a little more salt to compensate for the flavor and some basil olive oil for a gourmet smell. This however turned out great! Thank you

0 users found this review helpful
Reviewed On: Aug. 29, 2013
Downeast Maine Pumpkin Bread
This is my go-to cold days recipe, I always make more than one bread though because I literally get calls from family for a loaf! This is ideal for breakfast, with coffee, you name it. All I add is some honey glazed crushed pecans. This is moist, full of flavor and with wonderful aroma. If you want to make your own pumpkin blend, which I now do when I have a pumpkin available and some brown sugar (or piloncillo found in the Mexican foods isle) you can get an even richer taste. But this overall is fantastic

0 users found this review helpful
Reviewed On: Aug. 24, 2013
 
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Cooking Level: Expert
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