MaLizGa Profile - Allrecipes.com (13563688)

cook's profile

MaLizGa


MaLizGa
 
Home Town: Long Beach, California, USA
Living In: Simpson Bay, Sint Maarten, Netherlands Antilles
Member Since: Jul. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Indian, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Biking, Reading Books, Music
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MaLizGa's Garlic and Thyme Carrots
Breakfast in Tiberias
MaLizGa's Tuna n' Kidney sandwich
MaLizGa's Moroccan Tilapia (and flounder)
About this Cook
I only really started to cook while living with my boyfriend in St Maarten. We love biking, running, working out and EATING! The challenge for each dish is to spice it to my BF's Middle Eastern tastebuds, keep it healthy, keep it kosher AND hope I can get everything I need from the very unreliable supermarkets here on the island!!
My favorite things to cook
As time consuming and labor intensive as it is, I love baking challah. It is a weekly event for me. Baking desserts was my first introduction to the kitchen as a teenager and I now I look for excuses to bake (since neither the BF or I should be eating that yummy junk).
My cooking triumphs
At a Hanukkah party I heard someone whisper, "She even made the applesauce herself." I feel a great sense of pride when people ask, "Where did you buy this?" and then watch their eyes go wide when my boyfriend proudly informs, "She made it!" I had someone recently introduce me as "an amazing cook". But I think the kicker was when my BF secretly confessed he liked my khoresh (Persian stew) better than his mother's (and yes, she's Persian) - which is borderline Persian sacrilege. :)
My cooking tragedies
Anything involving the beating of egg whites - I CAN'T GET PEAKS!!!
Recipe Reviews 226 reviews
Broccoli Cheese Squares
These make a great lunch for my toddler. I used 24oz of broccoli because I had two 12oz bags. I also added 8oz of cheese and decided another 8oz would be overkill - I can't imagine it with 16oz! Gut bomb! Sprinkled it with onion powder. I would cut back on the butter next time as the oil from the cheese is enough. After baking it at least 45 mins and letting it cool, I cut it to find the bottom mushy and eggy. Yuck. I inverted the whole thing onto a flat pan and browned the bottom as well.

0 users found this review helpful
Reviewed On: Jul. 16, 2014
Roasted Bok Choy
We enjoyed this. I didn't measure the spices - just sprinkled with salt, tumeric, curry, basil, three cloves of garlic (for one big head of bok choy) and drizzled with olive oil. Took a bit longer than 10 minutes for some of the thicker stalks to become tender and most of them were pretty chewy despite the leaves being crisp. I liked the contrast of textures though. I would make this again.

0 users found this review helpful
Reviewed On: May 5, 2014
Parsley Spinach Chicken Stew
Looking at this recipe, it struck me as a Persian-inspired stew (of which I often make). I made it according to other Persian stew recipes: saute an onion with a couple cloves of garlic and chicken - diced! Meanwhile, fry the parsley and spinach (use more of both as they both shrink considerably - I'm talking at least one large bunch parsley and even 16oz spinach). Frying herbs is an integral part of Persian stews - use low heat and it's done when you can smell the herb aroma. Increase the spices: tsp salt, 1/2 tsp pepper, 1 1/2 tsp tumeric. Mine did not need even the full hour. If you do not want it to be soupy, take the lid off near the end until the juice has evaporated. Preparing it like this made a delicious stew that my Persian husband will not shut up about - AND the baby ate it!

0 users found this review helpful
Reviewed On: Mar. 15, 2014
 
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