Mayumi Profile - Allrecipes.com (14022859)

cook's profile

Mayumi


Mayumi
 
Home Town: Honolulu, Hawaii, USA
Living In: Columbia, Missouri, USA
Member Since: May 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Camping, Boating, Biking, Fishing, Reading Books, Music, Wine Tasting, Charity Work
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twinsies
About this Cook
I've always loved food. It's one of the greatest pleasures of life the way I see it. It can bring people together, it can widen your cultural horizons, it can make every season just a little more enjoyable and it can brighten up someone's bad day (when was the last time someone frowned when you brought goodies into work??). I'm also a college student which means I don't have a lot of free time or the moolah to be throwing around. Refusing to sacrifice homemade cooking I've found the fine line balancing health (first and foremost), my wallet, my time and the spice of life! I've grown up overseas which has lent a hand in my attraction to ethnic and interesting foods but I can still whip up a mean southern rhubarb peach and strawberry pie.
My favorite things to cook
In the past few months I've become much more health conscious. I use primarily fruits and veggies in everything I make. This here sweet tooth does nothing for my waistline so I make and use substitutions like chia seeds, stevia, banana, apple sauce, etc. but sometimes a girls gotta cave and whip up that disgustingly delicious batch of chocolate chip cookies...you know the ones I'm talking about with half that container of crisco in your cabinet. But on my good days I use my oven primarily for fish, vegetables, homemade fruit/veggies chips and the occasional batch of "healthy" cookies (they're still cookies).
My favorite family cooking traditions
Both my parents are PHENOMENAL cooks. And like all good things I took it for granted until I moved out of the house...after two weeks of eating white bread and kraft singles I'd finally had enough and got my lazy bum to the store and bought REAL groceries. I have a habit that I picked up from my mother who, by looking in my fridge and freezer, you might assume is a Llama. Sometimes it's hard to find room to fit all of my produce in there but for some reason I just keep buying it! But the urgency of finding something to do with that random fruit that looks like some the Predator coughed up has led to some surprising and adventurous dinners! No one in my family can just leave a recipe alone either. We are what you might call "tinkers" tinkering and adjusting everything which is something I'm definitely guilty of but how can I resist??
My cooking triumphs
Probably my most glorious moment was preparing the ENTIRE Christmas dinner two years ago...an 8 course meal with something to please everyone. I never realized how weak I was until my noodles arms started crying (WHY MOM?!?!?!) after mixing, cutting and combining for so long. It is also the time that I realized how crucial planning ahead and timing can be to avoid kitchen catastrophes...I couldn't be the person who RUINED Christmas 2011 could I?? No.
My cooking tragedies
I had stayed up a solid 34 some odd hours pulling an all-nighter for an exam I had and I. Was. Starving. Coffee turns me into a munching machine for some reason so I was going to make a giant vat of pasta to graze over the next few days. I prepared an excellent spicy arugula and spinach pesto with pine nuts and romano cheese...it was like frolicking in the back hair of an angel...pasta was done cooking and I poured that sinful concoction in the pot...without draining the water...WITHOUT DRAINING THE WATER...it was ruined. How does someone even salvage that?? You can't. So instead of frolicking in back hair I had a handful of honey nut cheerios.
Recipe Reviews 4 reviews
Quinoa with Peaches and Creamy Yogurt
I thought this recipe was ok, maybe I have a bit of a sweet tooth but this was not very palatable. I added some brown sugar to taste. I also found the nutmeg to be a bit over powering so i would recommend maybe only a dash next time. This recipe has potential just needs a few adjustments.

6 users found this review helpful
Reviewed On: Feb. 24, 2013
Apple Crisp II
Oh my word...This recipe was FANTASTIC. I followed the advice of the others and and doubled the amount for the crust and still found that was not enough for me so I ended up tripling the crust recipe. I also ended up baking it for an extra 15 minutes just bc of my adjustments. It was just sweet enough and the crust was golden and crumbly and made my entire apartment smell like fall heaven! I will definitely be making this again this season

1 user found this review helpful
Reviewed On: Sep. 28, 2012
California Melt
This recipe was a good base but had some room for improvement. I took others advice and sautéed the mushrooms beforehand; I used a healthy pat of butter and some thyme. When I bit into it my initial thought was that it tasted kind of...bland. Next time I will use a different, probably saltier, cheese instead of swiss and I will probably add sliced turkey too. But overall definitely a recipe worth keeping with a few adjustments!!

0 users found this review helpful
Reviewed On: Sep. 26, 2012
 
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