COOKIN4MYFAMILY Profile - (1591244)

cook's profile


Home Town:
Living In: Conifer, Colorado, USA
Member Since: Aug. 2003
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Italian, Healthy, Vegetarian, Gourmet
Hobbies: Walking, Photography, Painting/Drawing
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Mongolian Beef and Spring Onions
Health Nut Blueberry Muffins
Banana Cupcakes
Coffee Shop Corn Muffins
Grenadian Spice Cake
About this Cook
We are an athletic family of distance runners living in the mountains at an elevation of 8400 ft. Because we live at a pretty high altitude, for all baking I only use one fourth of the amount of baking powder or baking soda called for in a recipe plus I have to cut back on fat and sugar in most recipes just to make things work. This works out well since we like to eat healthier anyway. We are fortunate to live in such a beautiful place. Since we live a long way from grocery stores and restaurants, a well stocked pantry is a must to eat well.
My favorite things to cook
Baked or grilled salmon, seafood, pasta, yeast breads, soups, and Italian and Asian foods are all favorites here. I love cake and cheesecake, but I don't make them too often.
My cooking triumphs
Learning to cook at altitude and taking a perfect loaf of yeast bread out of the oven.
Recipe Reviews 259 reviews
Baked French Fries I
I don't usually put chili powder on potatoes so this was unique & a good change of pace. I lowered the oven temp a little so I could bake some chicken at the same time and everything worked out great.

2 users found this review helpful
Reviewed On: Mar. 3, 2012
Chinese Shrimp and Tofu Soup
This soup is quick to prepare, tasty, & healthy. I've made it several times now and usually substitute cabbage shreds for the peas, although this last time I used both. I also adjust the salt level with Tamari soy sauce (instead of regular salt) and prefer a thicker consistency with double the cornstarch.

3 users found this review helpful
Reviewed On: Feb. 6, 2012
Savory Roasted Root Vegetables
This was my first experience cooking with beets, and I'm so glad I tried this recipe. The colors are beautiful with the red beets and the wilted greens so this dish has lots of eye appeal plus the recipe is full of healthy ingredients. I used the full amount of thyme and also added a large sprig of rosemary and a little garlic powder.

9 users found this review helpful
Reviewed On: Oct. 30, 2011
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