ellie may Profile - Allrecipes.com (13695055)

cook's profile

ellie may


ellie may
 
Home Town: Shelbyville, Indiana, USA
Living In: Tucson, Arizona, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Middle Eastern, Mediterranean, Low Carb, Quick & Easy, Gourmet
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So easy, big crowd pleaser!
Crispy outside, juicy inside!
Stuffed Oatmeal Cookies
About this Cook
It is a freaking miracle I don't weigh 500 lbs. I love to cook and I am getting better and experimenting all the time. I now have my own garden and we eat grow collards, chard, tomatoes, peppers, chiles and lettuces. And this year, over 100 ONIONS, red/white and sweets! I love All Recipes! The reviews, the ideas, the recipes themselves all stoke my own creativity.
My favorite things to cook
My Hubster is a Pit-Master, both on the grill and smoker. I am experimenting a lot with him! Grilled scallops and shrimp esp. and we make baby-backs so well that we are famous locally for them with our good friends. Plus, I love to bake with my new gas oven: my own cookie recipes, beef tenderloin, quiche, pie, brownies, puff pastry goodies, baklava, spanakopita, enchiladas. I also love my slow cooker for carnitas, green chile beef and beans. I make one heck of a boneless beef ribs dish (which is really london broil) with BEER and broth, green chiles, onion and garlic over fat home-made noodles. On the stove, I make a great Albondigas and other soups in winter with crusty homemade bread. I am a great fry cook, altho we are watching fat content lately. So fried anything is really a treat.
My favorite family cooking traditions
Gravy. For some reason, I can really make roux sauces and gravies. I use cornstarch and NOT flour, yuck. I do great mashed potatoes and sausage stuffing. Pork chops and fried potatoes and onions with mushroom gravy is a sure husband-pleaser. We balance out my fat craze with a lot of fresh salads and steamed veggies. And we eat fresh fruit with yogurt, or have a smoothie with fruits for b'fast every day of the year. I am experimentally using almond milk for a lot of my recipes. It is important when eating like this that I do some damage control: we get at least 25 g of fiber a day.
My cooking triumphs
Incredible Homemade Macaroni and Cheese. Turkey Meatloaf. Hot Turkey Sausage & Green Chile Quiche. Veggie-Turkey Meatball Albondigas. Beer-battered French Fries. Bacon Wrapped Jalapenos. Chiles Relleno. Garlic Naan. Palak Paneer. Palestinian Chicken. Dolmas. Seared Blackened Ahi. And I do make spring rolls, but, alas, I deep fry them. Delicious and bad for us, but hey. It's only now and then!
My cooking tragedies
I am getting older and have to watch my fat intake. But things don't taste right with reduced-fat food items. I have an issue with dried herbs, it seems things don't taste right there, either...I need to learn how to use them better. I do NOT like to use ANY canned foods. I do not want to be a snob; I understand folks need convenience, but sheesh, it's just all salt and hardly any mouthfeel except FATTINESS, without any subtlety and in some cases, no taste EXCEPT salt. And I am finally learning to like to cook with wine! I wish I knew how to better do all these things.
Recipe Reviews 52 reviews
Daddy Cookies (Gluten- and Grain-Free Peanut Butter and Chocolate Chip Cookies)
Fantastic Grainfree Yumminess! As the cook noted, you can use raw sugar, and I did. I couldn't envision only 2 T of coconut flour standing up against so much liquid so skipped the honey for the heck of it. I broke the eggs in a bowl first, added the salt, soda and sugar and whipped it around, to help all melt and meld. I used Trader Joes Organic natural creamy unsalted peanut butter. Added the chips last. I was very concerned that the batter was oily and very wet, so i chilled it for an hour. My batter is BROWN and looks nothing like the photos, but no worries. I pulled the dough from the frig, formed balls about the size of a large walnut, and baked on parchment paper. They did not lose their shape, and there was a fair amount of oil that emerged under each ball. Baked for 12 minutes, turned the cookie sheet and did another 5. Now, right out of the oven, these puppies will crumble...but just a half hour cooling, they are holding together well enough for me to take them to an event tomorrow. I am going to refrig them tonight. These cookies are really delicious to me; I am very comfy with grain free and coconut flour and what to expect. My husband prefers a normal wheatflour cookie and wasnt all that thrilled. I am going to try this with a sugar-substitute for a low-carb and grain free cookie for ME, and I really appreciate the recipe! Final note: the mini-chips add NO choc flavor to me and wouldnt be missed. I would either add the regular sized dark chocolate chips or none.

2 users found this review helpful
Reviewed On: Feb. 14, 2015
Ham and Split Pea Soup Recipe - A Great Soup
Make sure you remove the bay leaf! I prefer not to put garlic in pea soup, but that is just me. I used a sweet Maui onion, it was about a cup and pretty chopped, I don't want chunks of onion taste in my soup. I put the ham in the last 5 minutes so it would be juicy; ham is already "cooked". I used homemade ham broth with all the fat skimmed off, so depended on that to give the rich flavor of ham for the soup. Last half hour I added heirloom carrots from Trader Joe's, tested for salt, since there is already so much with ham and broth, did not need to add any. When serving, I added 1/2 teaspoon of Toasted Sesame Oil to each bowl, this makes an absolutely incredible bowl of soup for dunking toasted bread. I put Bragg's Amino Acid bottle at table for those looking for more salt without the sodium in their individual bowl. TIME NOTE: When cooking, I brought to a boil, then simmered on low, with lid; my soup was ready in 45 minutes. I would suggest making ahead of time in case your soup takes longer, depends on the type of pea and the type of broth vs. water for how long it will take, and some like it mushy too (like me). Even better the next day! Thanks!

1 user found this review helpful
Reviewed On: Jan. 13, 2015
Holiday Rum Balls
Excellent! I was looking for real chocolate rumballs like momma used to make, no vanilla wafers. And this is much better than momma's, but don't tell her. I used my homemade brownies, which feature 2 cups dark chocolate chips & 2 cups chopped pecans. I made them a week ahead, left em in the frig in a plastic bag, then, day of rumballing left them in a bowl to dry out. There was 14 oz of brownie-matter, mixed with 1/4 cup & an extra splash of Cap'n Morgans Spiced rum, and I let it sit for a while...by gosh, I couldn't believe the fine paste it formed. I am glad I wasn't impatient and added more before letting it sit and get pasty! It would have been too wet. I cut it with a knife and fork, stuck it in the frig for 1/2 hour and then used a melon-baller to place each "ball" on the nonstick cookie sheet. Now, it wasn't very ball shaped at THAT point, but after 20 minutes in the freezer I was able to form them easily into a ball! Since my brownies were already over-the-top with chocolate bits in them, I decided to forego the coating; also I was feeling lazy! Sorry Chef John! But MAN they were delish anyway! After they were all rumballed up, I just rolled 1/2 in cocoa and 1/2 in powdered sugar, and put them back in the freezer. The next day, I transported all 40 of them to my husband's bandgig for a holiday treat AT A BAR and ka-whooosh, they were gone just like that. From the stage, our fiddleplayer said: ARE YOU READY TO RUMBALL? I was nearly worshipped! Thanks CJ!!!

0 users found this review helpful
Reviewed On: Dec. 20, 2014
 
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