goapril Profile - Allrecipes.com (13774154)

cook's profile


Home Town: Palatine, Illinois, USA
Living In: Cos, Colorado, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Walking, Hunting, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
Gluten-free since 2012 because I don't have a choice! It's been a challenging but joyous change.
Recipe Reviews 7 reviews
Easy Cream of Chicken Rice Soup
5 stars for taste ... DELICIOUS (keep in mind I made mods due to my special-needs-diet)!! 4 for presentation (it's not very pretty). I changed it to make it SND friendly, as I am gluten-allergic & I eat paleo (keep your thyroid healthy, kids, if you don't want to end up like me). Hubby loved it, too! He came home tired & this quickly made his world a better place. 1st mod: grapeseed oil over olive for its higher smoke point and lighter taste. 2nd mod: no flour. It's not a bisque; it doesn't need to be thick. 3rd mod: sub one can regular (NOT LITE) coconut milk instead of half/half. Coconut fat is super-healthy and easy to digest. Keep it in 4th mod: deglaze the pan with a generous pour of dry white wine after sauteeing vegetables & before adding the other liquid, because YUM! Cheap is fine (I use pinot at sprouts for 3/$10 & use about 1/3 bottle. Let the veggies soften in the wine at a simmer for a few mins) 5th mod: thinly sliced 2 white mushrooms & added to veggies when I added the wine 6th mod: Omitted bay leaf. Tossed thyme and parsley in loose and removed stems later. 7th mod: Poured soup over rice (hubby eats rice, I don't). Made regular jasmine rice in rice cooker. We have greyhounds who eat rice nightly, so we always have rice in the cooker. Fine-sliced green onion, grated carrot and fresh parsley for garnish improves the look. Paleo is no-dairy, but I believe in sauteeing onion and garlic in butter. Keep the butter. Defat leftovers before reheating. YUM

5 users found this review helpful
Reviewed On: Jan. 7, 2013
Greek Lentil Soup (Fakes)
SO DELICIOUS. Even my mom raved (NO small feat!) I had made fakes before, but it was never this good. I think it was the tomato paste that made it taste more authentic and took it to a new level. A couple small tweaks: Doubled the recipe. I added an extra 2C of water because it got ridiculously thick. A little squeeze of fresh lemon juice for brightness. Anytime I sauté onion or garlic, I ALWAYS deglaze tha pan with a little white wine to get that nice toasted flavor off the pan. Also, I waited to add the carrots until it was almost time to deglaze so they wouldn't turn to mush. I used fresh garden herbs instead of dried: lots of oregano, a little sprig of rosemary and a tiny bit of thyme. Dash of paprika. Simmered on very low for 3 hours beyond recommended time. Again, so fabulous! Thanks for this recipe!

1 user found this review helpful
Reviewed On: Jan. 19, 2012
Rosemary Sherry Pork Chops
Very tasty! I'm not a pork fan, and I enjoyed it. Served it to my parents ... dad loved it, mom said it has too much rosemary (but she's hard to please and really hates things that aren't near-bland, so interpret as you will). I used a whole stick of rosemary instead of chopping it the second time around, and removed the stick about halfway through to reduce the rosemary flavor to her taste. Sad but true ... mummy dearest always wins. No major changes, except the second time I made it, I carmelized the onions first. Blackening is too much, but get them nice and brown and a tiny bit crispy, and it adds so much texture along with just a little sweetness. It really improved the mouth-feel, because the one thing this dish lacks is texture.

2 users found this review helpful
Reviewed On: Nov. 2, 2011

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