Vicky Profile - (16227583)

cook's profile


Home Town: Solvang, California, USA
Living In: Heraklion, Crete, Greece
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Genealogy, Wine Tasting, Charity Work
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Victoria King-Voreadi
About this Cook
I'm a wife and mom and (soon to be )published author. Have been working as a freelance writer, location producer and English teacher in Greece since 1989.
My favorite things to cook
Fresh veggies of all descriptions combined with fish, poultry and locally raised lamb, goat and pork. Have recently gotten into snails (a big staple on the island of Crete).
My favorite family cooking traditions
My parents were from the Midwest so I definitely grew up in a meat & potatoes, stick to your ribs household. When we moved to southern California I discovered Mexican food and was immediately captivated by the colors and flavors. That was the catalyst for my greater culinary exploration.
My cooking triumphs
I use a granite pestle and mortar to grind my own spices for Indian and Asian dishes and truly there is no comparison with any ready made mix (whatever the high paid ad agencies claim). I use what I can only describe as "fusion" to rev up simple classics - and my stuffed tomatoes, peppers and zucchini are legendary!
My cooking tragedies
As a self taught, experimental cook - these are too numerous to list in 100 words! The prevalent causes were either substitution of canned for fresh, overkill in the spice department or power failures in the middle of the cooking process.
Recipe Reviews 3 reviews
Pumpkin Bars III
I first tried this one back in 2010 but was too rushed to review it. Since I had to come back and reprint it I am taking the time to give it the kudos it deserves. Every time I've made these bars all who try them ask for the recipe. I skip the glaze because maple syrup is too hard to come by here in Greece but no one seems to miss it, and I use extra virgin olive oil because that is readily available and inexpensive here. Personally the baking soda provides enough salt for my taste. When I do add the raisins I only use 1/2 cup of sugar, if I add nuts instead then I use the full cup. I also find that if you mix the pie spices with the moist rather than the dry ingredients the flavors pop more so one teaspoon does the trick. Tasty, easy to prepare and comparatively high on the "good for you" scale!

1 user found this review helpful
Reviewed On: Oct. 25, 2014
Authentic Falafels
I agree with sueb that you can certainly forego the soda baking powder and sugar. I first learned about falafel from a Lebanese student in my class but for years relied on packaged mix (never as good!). Another great twist is to buy whole spices and grind them your self - it only adds 2 minutes to prep time but the flavors are so much more vivid. Also you can finely chop a bit of cilantro or parsley into the mixture. These make great finger food for parties too!

13 users found this review helpful
Reviewed On: May 6, 2012

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