Aja Profile - Allrecipes.com (14286550)


Home Town: Texas, USA
Living In: Washington, USA
Member Since: Jul. 2012
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Asian, Mexican, Indian, Southern, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Photography, Painting/Drawing, Wine Tasting
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Blog...  1 post
Jan. 23, 2014 7:32 pm 
Updated: Feb. 3, 2014 9:13 am
It's dreary and cold with my heater on full blast. When I come home from work during this time of season, all I want is some creamy comforting soup. Nothing else will do! To me, I ask myself, "Is there anything better?". Well yeah... there is, but soup warms you up and it's easy to… MORE
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From The Blog:  nomumental
About this Cook
I found my niche cooking at an early age, but took a path as a designer thinking that cooking was just a hobby. Back in college, my fashion styling teacher brought in a food stylist to speak about their profession. That was what I ultimately wanted to do! Even though I am not using my Visual Merchandising major, I think it plays a big part in how I present food. I'm a trial and error home cook and find that experimenting with different ingredients/flavors is what makes a dish very special and inventive. Gradually, I'm working on my food presentation and think I'm getting a bit better with every dish I make. I am originally from Texas, so my culinary roots are heavily southern influenced, but now with a Pacific Northwest twist since my move to Washington. I find it incredible to be surrounded by fresh seafood and locally grown vegetables. Since moving out here, the way I cook and see food is completely different from my deep-fried past life (although I indulge from time to time)
My favorite things to cook
Shrimp egg foo young, lentils, and practically anything seafood!
My favorite family cooking traditions
Growing up with my grandma, she always made huge one-pot meals. Her specialty was beef stew with spaghetti noodles. As a kid, I never really appreciated it, but now looking back, I respect more than ever the time and love she put into getting food on the table for us. She is forever my inspiration.
My cooking triumphs
Getting the perfect sear on ahi tuna.
My cooking tragedies
Horribly overcooking very expensive jumbo shrimp in the oven. I wanted to be somewhat fancy and wrap proscuitto around the shrimp. It was terrible and I was cooking for a date at the time. He was very nice about it and said it was good, but I knew he was "just being nice about it". I knew never to make that mistake again!
Recipe Reviews 35 reviews
Beef and Guinness(R) Stew
I really enjoyed this stew for St. Patrick's Day! A lot quicker and easier than I imagined. Since I was only cooking for two, I had to cut the recipe in half, which made me nervous, but it turned out just right! My stew didn't thicken naturally as much as I thought it would, but regardless it was fine with me. I had some tri-color carrots on hand, so I added a few yellow ones for extra color. This recipe is already hearty, but I threw in some chopped mushrooms I had on hand at the last few mins of cooking to stretch out the recipe a bit more. This recipe goes a very long way, even after cutting it in half. There is still a lot of leftovers to last me for the rest of the week! I served it on top of some cauliflower & chive "mashed potatoes". I will definitely make this again!

1 user found this review helpful
Reviewed On: Mar. 18, 2015
Dilled Shrimp Salad
Quick and easy! Just how I like sandwiches. I used small salad shrimp that I had on hand and it was delicious! This shrimp salad is delicious on it's own or on a buttery hot dog bun- which makes it even richer. I did do 1/2 mayo and 1/2 non-fat greek yogurt which I like to do when making a creamy salad recipe. It added a nice tart flavor to the recipe.

0 users found this review helpful
Reviewed On: Dec. 25, 2014
Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil
This has to be one of my favorite recipes on the site just due to all of the balance of flavors. I make this recipe more often now that I made a big amount of both sauces and want something quick. For folks that don't want food that is too spicy, I would dial back on the adobo sauce. I love the sweetness in from the honey in the cilantro oil that pairs nicely with the spicy adobo. For presentation purposes, I put the cilantro oil in a pipette. However, I have slathered a good amount of it the previous times I have made this.

2 users found this review helpful
Reviewed On: Dec. 25, 2014
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