paulettep Profile - (13496350)

cook's profile


Home Town:
Living In: Seattle, Washington, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Asian, Mexican, Indian, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Biking, Reading Books, Music, Wine Tasting
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About this Cook
I decided I would learn to cook while in the Peace Corps. So I'm here, and learning. My supplies are limited and my oven practically doesn't work. I do have a supermarket in a city 20 minutes from my house, so I can get some good stuff, but I'm always finding recipes that call for feta or something like that that I can't get here. It depresses me. Also, I miss sushi terribly.
My favorite things to cook
Basil eggplant, Aloo Phujia, and fried rice are my specialities. Those are just recipes that I found where I could get all the ingredients. I don't really like cooking meat, but I'll eat it.
My favorite family cooking traditions
Hot Pockets fam. However, there were those pancake sundays...
My cooking triumphs
Just today I cooked lasagna for 6!
My cooking tragedies
Everything for the last 25 years.
Recipe Reviews 25 reviews
No-Noodle Zucchini Lasagna
I drained the zucchini and still sucked out about 1/3 cup of liquid with a turkey baster when it was done. But this was yummy!

1 user found this review helpful
Reviewed On: Sep. 7, 2014
Moroccan-Style Stuffed Acorn Squash
I used carnival squash because I haven't loved acorn in the past. It took an hour to roast but this dinner was worth it. It looked so beautiful and was really filling. I didn't love the celery. It could go without it. I might try some toasted pine nuts next time. There will definitely be a next time.

0 users found this review helpful
Reviewed On: Oct. 2, 2012
Azalina's Mint Curry
This recipe has been a bigger adventure than I anticipated. As I type my hands are covered in yellow as if a highlighter exploded all over them from cutting up tumeric root. I had never done that before. Nor had I toasted anise or cinnamon or even seen cardamom pods. Which is why I love this recipe. One thing that confused me was the toasted coconut. I realized mine was sweetened, so I went back to the store where my only other option was a whole coconut. My boyfriend had to hatchet it open for me, and I'm sure there's a better way to shred and toast it than what I did. It looked a bit like an episode of Lucy. I had a tough time getting the curry paste to become a paste. My blender's motor was struggling, so I ended up adding almost a cup of water. Plus is ended up a little gritty, so make sure to blend better than I did. But overall this was a fun thing to do on a Sunday afternoon. I delivered some to friends and they raved about it. I'm so glad I tried it! Thanks Azalina!

2 users found this review helpful
Reviewed On: Jul. 1, 2012

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