wanderingchef Profile - Allrecipes.com (15762018)

cook's profile


Living In: Balakan, Azerbaijan
Member Since: Nov. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Indian, Middle Eastern, Mediterranean
Hobbies: Knitting, Quilting, Sewing, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Wine Tasting, Charity Work
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About this Cook
I'm a Peace Corps Volunteer currently serving in Azerbaijan. I spend my time teaching, working on development projects, visiting friends around town, and trying to learn something new every day. I was more of a baker before joining the Peace Corps, but necessity is the mother of invention--as a result, I think I'm getting to be a pretty decent cook. I've certainly become more creative, and I've never had any complaints.
My favorite things to cook
I like cooking anything that is healthy, colorful, and fresh. I detest lots of oil or anything bland. My favorite foods to cook are: Azerbaijani: Pumpkin xengel and dovgha. Indian: Palak paneer, daal, and channa masala. Mexican: Homemade corn tortillas and mole negro. Middle Eastern: Hummus, baba ghanoush, and shakshouka. My own recipes: Anything I make with pumpkin turns out pretty good.
My favorite family cooking traditions
My favorite thing to do is cooking time intensive Azerbaijani food with my host mom (like dumplings or stuffed grape leaves). We gossip and laugh while we work. Its good "us time," and it really feels like we are mother and daughter.
Recipe Reviews 1 review
Radish Salad With Parsley & Chopped Eggs
As a Peace Corps Volunteer, I'm constantly searching for recipes that are healthy, creative, delicious and CHEAP. This one fit the bill all the way. When I made it the first time, I loved the color and the freshness, but wasn't thrilled with the taste. I had the leftovers the next day, however, and that's when it got good. I think this salad is like pico de gallo or baba ghanoush--you have to let it sit in the fridge for a while so the flavors can meld. Didn't add black pepper--I think radishes are peppery enough on their own. Changed the dressing a bit, but that's because I have to conserve my olive oil and because I like things a bit mustardy.

3 users found this review helpful
Reviewed On: Nov. 12, 2011

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