Gila Profile - (1589430)

cook's profile


Home Town:
Living In: Baltimore, Maryland, USA
Member Since: Apr. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Vegetarian, Dessert
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About this Cook
I am 14 years old and I love to experiment with cooking. I have been a vegetarian since I was ten. Whenever people ask me what I eat, I always want to laugh because I love to cook and I love to eat. In the last four years I have never felt deprived (unless I am at a BBQ and the hosts neglect to provide veggie burgers)
My favorite things to cook
I love using vegetables. I could think up a million easy dishes using mushrooms, tomatoes, spinach, corn, celery, carrots, potatoes, etc. (Is squash considered a vegetable? Butternut, spaghetti and zucchini are my best friends!) I never need recipes. I just take whatever vegetables I have in the house. If I have time, I chop them. If I have a lot of time, I chop them thinly. Then I add spaghetti, pasta or rice, eggs, a few different cheeses, some spices, cornstarch or flour if it needs thickening, maybe some olive oil or a couple of drops of soy sauce (watch out! soy sauce has a VERY strong flavor, so never put in too much!) Tweak the consistency or switch around the ingredients just a little if you want a casserole or souffle versus a stir-fry. Works every time.
My favorite family cooking traditions
I always make what I call my "Italian dish." Grease a pot with olive oil, put in corkscrew pasta (rigatoni will work as well) add marinara sauce and three cheeses (I use the simple ones, American, mozzarella and cheddar but most all cheeses will work as the recipe is very versatile) then add garlic powder, onion powder. i would add basil but my mother hates the stuff. Sometimes I add a little minced onion as well. If you have bread about to go stale you can cube it and add as well. Be warned, it will be gone within a few hours
Recipe Reviews 34 reviews
Mark's Firehouse Chili
I have never used beer in a chili before, but I thought it added a nice depth. I did use fresh tomatoes instead of canned and made it vegetarian by substituting Morningstar soy crumbles for the ground beef.

0 users found this review helpful
Reviewed On: Aug. 26, 2013
Wisconsin Cheese Soup II
I made a few minor changes to this recipe: substituted shredded carrots for the sliced carrots, vegetable bouillon for the chicken bouillon, margarine for the butter, and soymilk for the milk. Delicious! Next time I'd double the recipe :-)

1 user found this review helpful
Reviewed On: Dec. 18, 2012
Tempeh Ratatouille
This was just okay. Too bland and liquidy for me.

5 users found this review helpful
Reviewed On: Jul. 28, 2011
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