MehMeh Profile - (13836578)

cook's profile


Home Town: Forest Hills, New York, USA
Living In: New Orleans, Louisiana, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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Maid of Honor
About this Cook
Born and raised in NYC, relocated to New Orleans last Spring. Used to help my mom cook and bake as a kid. Grew up thinking it was totally natural that my mom cooked a full, balanced, homemade dinner from scratch every night. As I got older, I realized how fortunate I was to have been raised to appreciate good food! Growing up in Queens, NYC means I've been exposed to a plethora of different cuisines. My palate is extremely diverse. I didn't cook much from scratch for years, but recently I've been trying to cook much more often, and I'm relearning all the joys that come along with it. I've been a vegetarian for years and I love cooking food that's healthy and low cal without sacrificing taste. I especially love spicy and savory food.
My favorite things to cook
I make potatoes ALL the time. I love to roast veggies and bake quiche. I also bake peanut butter chocolate chip cookies and oatmeal cookies. I enjoy making soup. I love making omelets and fritattas. Generally, I enjoy cooking whatever I'm in the mood to EAT. ;)
My favorite family cooking traditions
My mom always made everything from scratch. She even grew her own potatoes for her tomato sauce. My bf and I are going to start our own garden this Spring, so hopefully I'll be able to continue that tradition. My mom also taught me how to make some bangin' Indian dishes.
My cooking triumphs
I baked four quiche for my best friend's bridal shower, and they were a HUGE hit. They were absolutely heavenly. Another night, at a friend's house, there were no snacks -- nothing but a few raw ingredients and a can of condensed milk. We improvised made the richest chocolate pudding ever. :)
My cooking tragedies
My brother and I once set our stovetop on fire while cooking for twenty.. My dad saved the day with a fire extinguisher and thankfully hardly anything was ruined.
Recipe Reviews 6 reviews
Slow Cooker Vegetable Soup
This came out quite good! I made minimal changes. I couldn't find an organic frozen veggie blend at my supermarket, so I threw in some frozen peas and corn and edamame and then I sliced up some baby carrots. I also was short on potatoes (only had three small ones, the equilent of just over one normal-sized potato). I didn't peel my potatoes because that's where all the nutrients are! This is the kind of recipe you can make with what's on hand and it turns out well.I added about an extra 1/8 cup of broth to my dumpling dough and after mixing with the fork I gave up and kneaded with my hands. I've never made dumplings before and don't know if that was wrong, but they came out yummy. I cut the dumplings with tiny cookie cutters in star and flower shapes and the soup came out so pretty! It's nice and thick and stewy. Next time I'll cook it another hour before adding the dumplings (I cooked 4.5 hours, added dumplings, cooked another 1.25 hours) just because I'd like the carrots and potatoes even softer. But no complaints. My toddler is usually a good eater but has been picky lately. She seems to really like this though.

11 users found this review helpful
Reviewed On: Jan. 1, 2013
Sweet Potato, Carrot, Apple, and Red Lentil Soup
My family LOVES this dish! We have made it twice so far. It's delicious and healthy and my toddler eats it up. I like to add a can of pumpkin and I usually use a LOT more spices and a bit less salt than the original recipe calls for. Cumin, paprika, and chili powder are all good for you, so why not? I do it by taste but I would estimate that I tripled all three. We puree half of it to meld the flavors, but we prefer it more stew-like as well. We add Fage 0% Greek yogurt at the end. This is probably our favorite Autumn dish.

1 user found this review helpful
Reviewed On: Oct. 17, 2012
Peanut Butter and Banana French Toast
So delicious! We added a sprinkling of semi-sweet chocolate chips and used fresh whole grain bread from the bakery. We used coconut oil to fry it instead of butter, as it's healthier (good fats and doesn't become a carcinogen at high heats) and it imparted a very minimal but lovely flavor. This was delicious, filling, and not terribly unhealthy. I'm definitely going to make it often!

1 user found this review helpful
Reviewed On: Oct. 12, 2009

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