Brandi Profile - Allrecipes.com (13807872)

cook's profile

Brandi


Brandi
 
Home Town: Spokane, Washington, USA
Living In: Idaho Falls, Idaho, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I've been in the kitchen as far back as I can remember. I was baking cookies and cakes by the time I was 6yrs old, and I was decorating "character cakes" by the time I was 8yrs old. My mother was my first culinary teacher. She specializes in "good home cookin'" where as I, as I got older, enjoyed cooking more of the ethnic dishes, particularly Asian dishes. I was recently diagnosed with insulin resistance, and although I am a spectacular cook, I can't eat most of my favorite dishes. For the most part, I've only had to make small alterations here and there, but many of my favorite things to cooks are still off limits. I'm here to broaden my insulin resistance friendly recipe book. HOORAY FOR SPLENDA!!
My favorite things to cook
I just enjoy cooking, especially if it's somthing I've never cooked before.
Recipe Reviews 4 reviews
Butternut Squash Soup
This was a very thick soup, and it was very rich. It was a little too rich to be a soup, but it made an AWESOME gravy! To cut the fat back, I used fat-free cream cheese. To make the fat I put in it healthier, I used EVOO instead of butter.

2 users found this review helpful
Reviewed On: Jul. 3, 2012
Acorn Squash Butter
It was a little rich, but still pretty good.

2 users found this review helpful
Reviewed On: Jul. 3, 2012
Delicious Ham and Potato Soup
I really liked this, but I made some changes. I started out doubling the recipe, but I used a little more than double the celery and the onion. Rather than doubling the ham, I tripled it. Instead of water and bouillon, I used chicken broth. I used slightly more than double the broth to make up for the displacement from the other things that were more than double. I omitted the salt and pepper and added a heaping scoop of minced garlic, and I added healthy dash Emeril's Essence, thyme and marjoram. Instead of butter, I used EVOO. Instead of milk, I used fat-free half & half. I will definitely try this again. Next time, I'll make a broth from the ham bone, and I'll add carrots and corn.

5 users found this review helpful
Reviewed On: Jul. 3, 2012
 
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