Foodie25 Profile - (16506183)

cook's profile


Home Town: Buffet, California, USA
Living In: Los Angeles, California, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Wine Tasting, Charity Work
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About this Cook
I love food. Especially filet mignon and fried chicken, but since I'm getting older and know better, I've for the most part quit eating beef. Unfortunately, my menu is limited to turkey and chicken, so I'm on here to find new ways to make them tasteful and different, by dressing them in different ways for the weekly menu. I avoid gluten, MSG, wheat, trans fats, so that pretty much effectively eliminates most of what I ate up until grad school.
My favorite things to cook
I recently discovered lasagna - one of my favorite dishes, but seemingly so daunting I chickened out from making it all these years. Peanut butter chocolate chip cookies, zucchini bread, chicken noodle soup, chicken Marsala... the list goes on. The list of things I like to EAT is even longer.
My favorite family cooking traditions
Thanksgiving - I'm in charge of making most of the side dishes.
My cooking triumphs
Everything I touch is a triumph. I can make it rain in here.
My cooking tragedies
Trying to make ladyfingers using a ziplock bag to pipette the filling, instead of a pastry bag.
Recipe Reviews 28 reviews
Roasted Asparagus and Mushrooms
Didn't have rosemary on hand but just went with the olive oil, salt, pepper and garlic powder. Sliced mushrooms were a nice touch. Just make sure you don't overdo the salt. Very quick and easy - I just eyed the ingredients and added a little melted butter out of the oven because I don't think I put enough olive oil on it. Excellent side dish!

1 user found this review helpful
Reviewed On: Nov. 2, 2012
Dad's Pan-Fried Green Beans
Glad I tried this recipe! Followed everything as directed minus the boiling but had just eyed the amounts because I wanted to do a small batch before making a larger one. Was surprised at how well the flavors are together; was skeptical about adding the balsamic vinegar, but it was pretty good if it's only a small amount. I didn't mix the ingredients into a bowl beforehand like the recipe states - just threw them in one at a time to save time. Instead of boiling I just microwave them first. Minced garlic would've been perfect, but I ran out and had to use powdered. I thought it was pretty good but at the end, just HAD to add some rice vinegar to get a little sweeter. Sesame seeds would've been a nice touch, too. Thanks for a wonderful recipe and change of pace from my normal olive oil, chicken broth, salt, pepper, minced garlic green bean verite :)

0 users found this review helpful
Reviewed On: Jul. 18, 2012
Honey Balsamic Vinaigrette
Didn't want to make an entire batch and be stuck with something I didn't like so I did 1/4 cup balsamic, half a medium sweet mayan onion and kept all the other ingredients the same, using a little less than the 2/3 cup extra virgin oil. Had an 8 ounce glass bottle of some other salad dressing that was empty so I used it to store the dressing I'd just made. Tasted a little of it before putting it into the fridge for salad at lunch tomorrow and thought it was pretty good. Will be tossing it into a salad comprised of hard boiled egg, tomato, avocado, cucumber, lettuce and tomato. The only thing missing is probably some sesame seeds, for looks. Thanks for an easy recipe!

1 user found this review helpful
Reviewed On: Mar. 16, 2012
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Cooking Level: Expert
About me: My name is Crystal & I am a homeschool mom of 3… MORE
Cooking Level: Expert
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