CaGardener Profile - (16723865)

cook's profile


Home Town:
Living In: Atascadero, California, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Quick & Easy
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About this Cook
My favorite things to cook
I like low-fat recipies, low-carb/no added sugar recipes -- especially ones that are fresh, flavorful and easy to cook. I like foods with fresh ingredients, including fresh herbs and veggies from my garden.
My cooking tragedies
Eight hour eggs. I could smell them from 2 floors below when I got back home.
Recipe Reviews 3 reviews
Southwestern Turkey Casserole
I took cues from other reviewers and kicked it up a couple of notches. I replaced the mushroom soup with a 10-oz jar of medium-hot salsa, added half a cup of chopped fresh cilantro, and used only one can of green chilis--but hot ones. I kicked up the protein and fiber by increasing the turkey to about 2 cups and adding a can of black beans, rinsed and drained, and I used fat-free sour cream. When I tasted it before cooking I thought I had gone overboard with the salsa -- but after cooking, the dish was nicely balanced and not too hot. Allow a full 45 minutes cooking time for this version.

1 user found this review helpful
Reviewed On: May 12, 2013
White Bean, Tomato, and Avocado Salad
Easy and tasty. DO NOT CHILL! Refrigerating tomatoes kills the flavor. I did this recipe using 3 kinds of tomatoes from my garden - red cherry, yellow pear, and green zebra -- and served it at room temperature. Usually I add herbs to recipes, but the simplicity of this one let the distinct flavors of the tomatoes emerge, and the effect was wonderful (not to mention healthy). If you use good, fresh tomatoes and avoid the fridge, you won't have to spike it with lime, cilantro, etc. to give it flavor.

8 users found this review helpful
Reviewed On: Aug. 13, 2010
Swiss Chard with Pinto Beans and Goat Cheese
Great blend of flavors! From an 8-servings version, I cut the oil and butter by 1/3 (to 2T each), added one more clove of garlic, added a third bunch of Swiss chard, cut the pinto beans to 1 1/2 cans, and added one more T of lime juice. I used heirloom tomatoes that were purplish and very meaty. I baked it in a 2 1/2 qt casserole dish for 15 minutes. I took this revised version to a group dinner for 10 people and got rave reviews - and many requests for the recipe. This could serve as a vegatarian main dish as well. Thank you, MAHLP1.

5 users found this review helpful
Reviewed On: Jul. 18, 2010

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