Jewelsmom Profile - (16496323)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In: Los Alamos, New Mexico, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I grew up in a family of 14. My father really enjoyed cooking as a hobby. He would head to the kitchen at the end of a long day at work and create such wonderful meals. At 85 years old he still grows his own tomatoes and cooks up fresh spaghetti sauce every weekend.
My favorite things to cook
Love cooking breakfast. It forces me to really think outside the box.
My favorite family cooking traditions
A huge spread of varied appetizers and dips on Christmas Eve; Attending cooking classes with my adult daughters; Attending the Santa Fe NM "Souper Bowl" every year in support of the Food Depot; New tradition this year, attending the Santa Fe "Edible Art" tour where local artists are matched with local restaurants and you walk from gallery to gallery grazing and enjoying the art.
My cooking triumphs
Teaching my three daughter to enjoy cooking for themselves and others. Our favorite saying: "Learn to cook and you'll never starve."
My cooking tragedies
No such thing as cooking tragedies... only learning opportunities!
Recipe Reviews 40 reviews
Very Easy Mushroom Barley Soup
Hints: cut any fresh veggies approx. the same size. Added per suggestion of others: QUICK cooking Barley [20 min and done]; 1/2c wine, extra spices like margaram, parsley, chicken bullion, extra jarred minced garlic.I added fresh veggies: diced carrots, green and yellow onions, green pepper, as well as diced sweet potatoes. In addition I still added the frozen veggies [corn,pea,green & lima bean mixture] asked for. Added extra chicken broth to lessen the thickness. Added also diced smoked ham. Dear husband loved it. looking forward to the leftovers!

1 user found this review helpful
Reviewed On: Apr. 4, 2015
It's Chili by George!!
I'm from NM, so I tailored recipe to our local taste: added garlic; 4oz chopped jar/canned green chili, used small diced pork pieces instead of ground beef [browned/drained], & coarsely chopped celery. Omitted the tomato juice, but added ~24oz of can chopped tomatoes in green chilies w it's juices; 1/2 small can of tomato PASTE. Added only half the amount of tomato sauce in the recipe. Also added 1 can of BLACK beans [rinsed/drained]. 1hr before serving I added 4oz can sweet corn and 1/2c diced zucchini w/skins on. To serve, I topped with chopped fresh cilantro, diced fresh avocado and a dollop of sour cream. Served w JIFFY corn bread made with added green chili & sour cream to the recipe.

1 user found this review helpful
Reviewed On: Mar. 24, 2015
Garlic Spinach Soup
I used dry ginger spice, added fresh sliced green onions and omitted the noodles. Served with a squeeze of lime and fresh cilantro on top. Gave it a Vietnamese spin.

1 user found this review helpful
Reviewed On: Jan. 4, 2014
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