Lisa Brady Epsteen Profile - Allrecipes.com (13754739)

cook's profile

Lisa Brady Epsteen


Lisa Brady Epsteen
 
Home Town:
Living In: Lafayette, Indiana, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Dessert, Kids, Quick & Easy
Hobbies: Reading Books
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Go Colts!
About this Cook
I am a stay-at-home homeschooling wife and mom of three. Having been raised by a single dad who didn't cook, I am a self-taught cook-learning as I go. Experience is the best teacher and now I feel confident trying just sbout anything. I love home-made over store bought and try to feed my growing family a healthy, well-balanced diet with some sweet things thrown in...home-made of course. And I have vowed that all of my children will learn how to cook. My six year old daughter is already quite adept, my 3 year old son loves playing "Mommy's Helper" and the baby, well he likes to eat so I guess that counts for something. Now, the real dilemma is how to teach my husband!
My favorite things to cook
My favorite meal to eat is breakfast so I am always looking for new ways to change things up for breakfast. But my true joy is cooking for my family each evening. I will try just about anything, but I do love the quick and easy meals that I can get on the table in under an hour. And, of course, desserts are my specialty and also my weakness. I also love freezer cooking-has saved me tons of money and energy over the years.
My favorite family cooking traditions
I make a traditional Christmas meal for my family each year. I make home-made cinnamon rolls on Christmas morning and a Christmas feast which always includes ham, home-made dumplings, home-made crossiants, and pecan and peanut butter pies among other things. Our extended family comes to us as we have young children at home and I want them to be enthralled with the magic that comes with being at home on Christmas morning. I love being the one to serve our whole family-and it helps that we don't have to travel on Christmas Day. We eat at the table together every evening-not really a cooking tradition, but a family tradition that revolves around good food and good conversation.
My cooking triumphs
Pretty much anything that I can make up in my head and it eventually find its way successfully to the dinner table. Hearing my 3 year old say, "I LOVE Momma's cookin'!" (Yes, he really does say it just like that)
My cooking tragedies
Pesto sauce-oh my goodness was it awful! And a spinach and seafood burrito type of thing-it was so nasty and I was pregnant. I couldn't stand to be near, see or smell seafood for the next 9 months.
Recipe Reviews 16 reviews
Whole Wheat Banana Nut Bread
This was a very good healthy banana bread. I used homemade applesauce in place of the oil-just over 1/3 cup. My kids gobbled it all up. Moist and delish-thanks for the recipe!

0 users found this review helpful
Reviewed On: Mar. 16, 2009
Mexican Rice II
We love this recipe in our house-it tastes just like our favorite local Mexican restaurant. I do use brown rice to make it healthier so it takes almost twice as long to cook-but it is still really yummy! I also usually double the recipe and have some leftover.

0 users found this review helpful
Reviewed On: Mar. 14, 2009
Cream of Mushroom Soup I
Ohmygoodness-this soup is so good! We love this in our house. We get mushrooms at the end of the day from our local grocer when they clearance them and make a huge pot of it. My kids even love it. I try to make this at least every other week-whenever I can get a good deal on mushrooms. I have used all kinds of mushrooms-oyster, portabellas, baby bellas, shitaake, and regular old button mushrooms and it always turns out great. I do make it with fat-free half and half to make it healthier and it is still delish! I have made it with the cream as well and I can really hardly tell a difference. I don't put any of the soup through the blender-too much of a mess for me and I just chop the mushrooms fine enough for our tastes anyway. I also used cooking sherry-because it is just what I have on hand. When I run out of that I will buy some good stuff and I am sure it will be even better. I also freeze the leftovers in 1 quart baggies and use them when a recipe calls for cream of mushroom. Delish!

2 users found this review helpful
Reviewed On: Mar. 14, 2009
 
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