sunflowersinfrance Profile - (13860242)

cook's profile


Home Town: Antelope Valley, California, USA
Living In: Norman, Oklahoma, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
Healthy meals with herbs and vegies that are from my "garden" or locally grown.
Recipe Reviews 3 reviews
Tarragon Beef Stew with Vermouth
This is the best throw-it-together beef stew. This is consistently great with so little effort. Like others, I omitted all the liquid except for the vermouth. Used dry vermouth. Used only the honey to sweeten.

7 users found this review helpful
Reviewed On: Nov. 7, 2010
Okra, Corn and Tomatoes
Another wow! I've never liked okra and had a dear neighbor hand us a bunch of fresh okra yesterday. I knew he'd ask us if we enjoyed his okra and wanted to be able to answer him honestly. I was happy to find this recipe with all the positive reviews. To a Dutch oven I added and crisped the diced bacon. Set aside to drain on paper towels reserving a tiny bit of the bacon fat. Sauteed the onion and okra. Added undrained tomatoes and leftover cooked ground turkey. Added a can of water. Simmered for about 20 minutes, added the file' powder, which was easy to find in the creole section of the spices. The file' powder really makes this recipe. I added leftover corn and salted and peppered as needed.

1 user found this review helpful
Reviewed On: Sep. 21, 2008
Black Beans with Bacon
This recipe is so much better than it reads!! It deserves 10 stars. Our family loves this recipe. So fast and easy. Since I don't own a pressure cooker, I use either the crockpot or a Dutch oven. I empty 2 to 4 cans of undrained black beans in the crockpot, add two cans of water, cover with lid, and cook on low to medium. While that is heating, on the stove I brown diced bacon, draining on paper towels when crisped and reserving a tiny bit of the fat. In the reserved bacon juice, I saute onion, carrot and tomato. I always use more carrot and tomato than the recipe calls for. The carrot pairs nicely with the black beans. I add 2 chicken bouillon and then add this mixture to the beans in the crockpot. Cook on low-medium for maybe an hour, depending on your crockpot's temperature. I cook rice in the rice cooker while the beans are cooking. I garnish with parsley or cilantro, fresh salsa or sour cream. Leftovers are to die for. You can add more liquid or chicken stock and make this a soup. Very, very tasty.

9 users found this review helpful
Reviewed On: Sep. 21, 2008
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Cooking Level: Intermediate
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