J-9 Profile - Allrecipes.com (13904040)

cook's profile


Home Town: Aubigny, Manitoba, Canada
Living In: Winnipeg, Manitoba, Canada
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Biking
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Baked Spaghetti Squash, Lasagna Style
Coconut Walnut Squares
About this Cook
I'm very much into healthy eating, and I'm just discovering that playing in the kitchen can actually be fun. I prefer natural, organic, and (when available) local foods. If you want to know why, just rent the movie "Food, Inc.". It's a real eye-opener. I've also come to understand why we need to cut back on our meat consumption. In case you're interested, the book "Food Matters" by Mark Bittman (a short, easy read) makes some very compelling arguments.
My favorite things to cook
I love using fresh veggies, especially those from my garden. I love chard, kale, and spinach, and I also use a lot of garbanzo beans and quinoa. I also love baking my own bread since I discovered Jim Lahey's method-- more info below.
My favorite family cooking traditions
My family must think that I'm really "out there" when it comes to cooking. I'm French-Canadian, yet the only family tradition I've kept is making pea soup. When someone asks what went into a recipe, the answer is never simple, because I usually need to explain what at least one or two ingredients are: nutritional yeast, tamari, tahini, quinoa...
My cooking triumphs
There've been many successes in my kitchen since I started cooking in the last two years. This summer, there was the "tourte aux blettes", a sweet and savoury swiss chard torte from the south of France. (Although I must admit that I made a no-roll pie crust and didn't use a top crust...) http://www.epicurious.com/recipes/food/views/Swiss-Chard-Raisin-and-Pine-Nut-Tart-236407 Until this fall, I had attempted to bake bread a grand total of three times in my life. But since discovering Jim Lahey's no-knead, no-fail recipe, I quickly learned how to make incredible Italian peasant bread, and have now begun to make my own twice weekly. It's so simple, yet tastes divine. I recommend this to everyone except denture wearers-- my parents have problems chewing it because of the crust. http://www.sullivanstreetbakery.com/recipes
My cooking tragedies
I wouldn't call this a tragedy, but it was more like a farce and a disaster all rolled into one. I had about 15 guests over (including four children under the age of five) in my small condo for a New Years Day dinner. I had made a traditional Québecois dessert: "pudding chômeur", a maple syrup pudding. Unfortunately, I'd used too small a dish, and while it was baking, the sweet liquid spilled over onto the hot element. It started burning and quickly filled the apartment with smoke, setting off the smoke detectors. Most of the children started crying and I was running around, opening windows and doors and waving a tea towel to stop the smoke detectors (which didn't have nuisance buttons back then). Suffice it to say, it wasn't a good way to start off the year...
Recipe Reviews 36 reviews
Thanks for this base recipe. I've only made it once, and I adapted it according to what I had on hand, but I'll spare you the details. Others have already written enough. I wanted to contribute some information which I discovered in a google search: the traditional Swiss way to prepare muesli is to soak it overnight in milk, water, or fruit juice in a covered bowl. In the morning, the dry ingredients will have softened considerably and will be easier to digest. Add your fresh fruit du jour, and voilà! A moist, flavourful, and healthful breakfast which doesn't require any heating.

26 users found this review helpful
Reviewed On: Mar. 16, 2011
Baked Sweet Potato Sticks
Mmmm! I used a seasoning mix of onion powder, garlic powder, salt, pepper, and cayenne. On the advice of others, I used the ziplock method and cut the sweets into rounds rather than sticks.

6 users found this review helpful
Reviewed On: Mar. 13, 2011
Laura's Lemon Roasted Potatoes
I was a bit disappointed with this recipe. I used about 3-4 tablespoons of fresh dill weed and I added a bit more lemon juice than was called for, as others have suggested, yet I still found that this dish lacked flavour.

5 users found this review helpful
Reviewed On: Jan. 29, 2011
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