Karrma Profile - Allrecipes.com (16683721)

cook's profile


Home Town: Bremerton, Washington, USA
Living In: Lake Tapps, Washington, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Nouvelle, Healthy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Reading Books, Music, Wine Tasting
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About this Cook
Learned to cook by handfuls, till it looks right, and what do we have. Love to garden, but only have enough space for a good herb garden, not the vegies. Becoming passionate about eating healthy. Know how to substitute for milk for just about anything except custards. Recommend "The China Study" for good nutrition advice.
My favorite things to cook
Using fresh Herbs from my Herb Garden.
My favorite family cooking traditions
Swedish Christmas Cookies, and can start to share lots of very yummy, unhealthy (but only once a year) recipes.
My cooking triumphs
Made the best biscuits in my life out of almost nothing, 30 years ago to feed a really nice guy I just met. 30 years later I'm still feeding him, and he still tells me I need more practice.
My cooking tragedies
Anything on a barbeque when I am trying to cook in the kitchen and outside at the same time. Also the time I tried to cook dried beans in the pressure cooker, and some bean skins blocked the steamer release. I will have you know, the little rubber thingy on the lid is an emergency release, and beans turn into a geyser under enough pressure. I did have a very clean ceiling after all the cleanup.
Recipe Reviews 3 reviews
Pesto Polenta Lasagna
Made polenta with 6 cups water, 1 3/4 cups cornmeal, 1 tsp salt and 2 tbsp olive oil. Boiled over a double boiler 15 minutes. Put 1/3 in bottom of buttered pan to cool, and 2/3 in buttered large edged cookie sheet to cool. Ist layer went over polenta crust, and then cut rounds out of polenta with cookie cutter, to cover first layer, very easy.

0 users found this review helpful
Reviewed On: Mar. 3, 2012
Mushroom Saute
It is chanterelle time in the NW. Tried it in olive oil, but mushrooms are best in butter. Added chopped parsley and tarragon fresh from my herb garden at the very last. Used some red peppers for color and Vitamin C, next time would just use tiny flecks for a red color. Used much less nutmeg, as I fresh grate it on top. Next time would omit the parsley.

2 users found this review helpful
Reviewed On: Oct. 7, 2010
Spaghetti Squash I
My 16 year old son had three helpings, even though he was very suspicious when I was cooking it. Used a red onion I had on hand, and also added some fresh spinach I had to use up, torn and tossed to wilt, tiny bit of fresh mint and a dash of cayenne. Picture perfect colors.

0 users found this review helpful
Reviewed On: Oct. 5, 2010

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