MamaLearnsToCook Profile - Allrecipes.com (15966270)

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MamaLearnsToCook


MamaLearnsToCook
 
Home Town: Chevington, Suffolk, England, U.K.
Living In: Connecticut, USA
Member Since: Feb. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Healthy
Hobbies: Biking, Walking, Reading Books
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About this Cook
I grew up in a family of women who cook delicious meals without resorting to recipes. The following conversation was frequently heard around our dinner table: Dad: Delicious dinner, honey. Please remember to write down how you made it. Mom: Don't worry, I'll remember. But, we never at the same meal twice! I tried my hand at this sort of "freelancing" at the stove and while I can turn out a mean "kitchen sink stew" I really do better when I follow a recipe. I want to become competent with basic technique and food chemistry before I delve into the avant garde. I also believe that what we put into our bodies really matters, so I'm a proponent of healthful cooking and whole foods. Now that I'm a mother of two, myself, I am ready to take my place among the kitchen matriarchs of my family, and beginning with the recipes, become competent in the kitchen. Hence my handle, "MamaLearnsToCook".
My favorite things to cook
My best fare is soups and stews, but I also love to cook breakfast and bake quickbreads. Food should taste good and be good for you. I use healthful oils, whole foods and lots of fruits and vegetables. I do not use margarine, artificial sweetener or white flour.
My favorite family cooking traditions
Thanksgiving! Everyone brings his or her (well, usually just her) all-star dish and we prep and finish all together in the kitchen. It's a multi-generational, triple-family chat and chew!
My cooking triumphs
I have finally learned how to roast a chicken perfectly every time. The secret is a hot oven, garlic and coconut oil.
My cooking tragedies
I have failed at numerous things, but haven't really had any tragedies since I've begun following recipes. I do sometimes get hung up when I try to do too many substitutions at once. For example, I tried to sub applesauce and avocado into a banana bread and it just never baked. It was WAAAAAAY too wet. Cook and learn. :-)
Recipe Reviews 2 reviews
Whole Wheat Pumpkin-Applesauce Muffins
It's in the oven now. Here are the changes I made: grapeseed oil instead of canola, 1% milk instead of buttermilk, carrot purée instead of pumpkin, homemade applesauce (no sugar added), 1/4 c. honey instead of any sugar and baking in a loaf pan at 375 instead of muffins. Added 2 T flaxseed meal and 1/2 c. chopped cashews and pumpkin seeds. It's basically a new recipe! We'll see how it comes out.

0 users found this review helpful
Reviewed On: Feb. 3, 2013
Blueberry Scones
I am really pleased with the way these scones turned out! Based on other reviews, I made these changes: 2 cups whole wheat pastry flour (I like Bob's Red Mill brand) 1/2 c. loosely packed brown sugar (usu. I cut sugar down, but I wanted a bit more sweet to balance out the lemon) 3 handfuls of frozen blueberries (frozen fruit always works in baking and doesn't smoosh as easily when mixing) 1/2 c. of Chobani non-fat lemon yogurt 1/4 c. lowfat (1%) milk I made them drop scones on a Pam-sprayed cookie sheet and they took 18 min. Otherwise, I stuck to the directions. I lived in the UK for 5 years and while these were a bit more crumbly (due to the whole wheat flour, I think) and a teensy bit sweeter than those I was accustomed to across the pond, I think they were a very good *health food* alternative. Tangy, a bit sweet, moist tasting and delicious with tea. What more could you want from a scone! Also lovely served with Polaner All-Fruit Apricot spread.

0 users found this review helpful
Reviewed On: Feb. 4, 2012
 
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