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 47 reviews
Detox Salad
WOW. Searching around for watercress recipes, this is new for me! Had no cottage cheese, dont like it much anyway. Doubled the garlic, ran it thru my press; used Bragg's Apple Cider Vinegar because it is THE best! No walnut oil, but I DID have hazelnut oil! Fresh ground pepper, Pink Himalayan Sea Salt (very chunky). Love endive, but only had fresh redleaf lettuce and lacinto kale, so chopped it all up, delish. Used a Honeycrisp apple, they are so crispy. Watercress (at least this fresh pile I have here) is so incredibly bitter/peppery, I just love it! Detoxing or not, this salad was a refreshing change worthy of company, especially with a hot-summer rich meat, like Smoked Salmon or Babyback Ribs. This recipe is one of the best I have ever experienced on AR. Will take a photo next time! Thank you!

0 users found this review helpful
Reviewed On: Jun. 25, 2014
Chewy Almond Butter Cookies
shortening or white sugar, so I subbed 3/4 cup coconut oil and used only 1 cup of dark brown sugar for sweetening. That was plenty sweet for us! Don't understand any reason for hot water, just mixed the baking soda with the vanilla extract and beaten eggs. I did not add salt, baking soda has plenty. I used the raw, unsalted Trader Joes chunky almond butter...next time I will use my own. I had a jar that I had wanted to try of this, thinking if it was good it would save me some time from making my own. Bleh. As usual, quality ingredients are the key to anything delish. Used my own vanilla extract too, with the caviar. There it all is mixing up in the KitchenAid, I added 1 cup of flour, then 1/4 cup increments - only used 2 cups of flour, but remember I didn't use the hot water, my almond butter was very chunky and dryish, and I use unbleached bread flour, so there are many reasons why I did not dump 2-1/2 cups in, just being careful! This dough was extremely easy to roll into 50 balls, which I then chilled. Very pretty too! Pressed a roasted almond in the top, dusted with raw sugar, baked for 6 minutes in 350 oven. These are light...not the strongly flavored peanut butter cookies from the old days. Next time I will stick a mini Reeses PB cup in the tops! Very nice base recipe, thanks so much!

0 users found this review helpful
Reviewed On: Jun. 22, 2014
Quinoa Tabbouleh
Yummy, I LOVE quinoa! My 5 STAR TIPS: Rinse the quinoa, like you would rice. Add fresh raw minced garlic. Seed tomatoes and cucumber. Add splash apple cider vinegar. Use fresh squeezed lemon juice, even lime juice in a pinch, especially if you sub cilantro for parsley! Leave carrots out, unless you require sweet taste, we don't like it. Cut the oil in half. Use only sea salt. And finally...add fresh mint! That mint is the flavor you are missing, when you wonder why this doesn't taste "right". Cool the quinoa overnight, before you add all the COLD ingredients the next day, right before serving. And adding feta cheese and avocado is never wrong! This dish is eaten COLD. I am not sure this was clear for those trying something new.

6 users found this review helpful
Reviewed On: May 17, 2014
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