veggiechef Profile - (16894478)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music, Charity Work
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Startling Rainbow Sword, 2011
About this Cook
Overworked, insomniac, vegetarian, martial artist
My favorite things to cook
Vegetarian Indian and Chinese food Baking quick breads Appetisers Sushi
My favorite family cooking traditions
Matzoh ball soup, garlic and white cheddar mashed potatoes, chocolate ganache covered praline and cream cheese torte
My cooking triumphs
FINALLY getting my hollindase sauce to turn out right
My cooking tragedies
The first time I attempted to make's funny now it was a disaster then :)
Recipe Reviews 7 reviews
Baingan Bharta (Eggplant Curry)
I used a suggestion and made my own garam masala, and also used cardamon which I bloomed in a pan (cooked it on low with no oil just until fragrant) before I put it into my spice grinder with my ginger and garlic. I also am used to it being prepared pureed so I used an immersion blender to puree it while it was still in the pan. After that I added about a cup of frozen peas to the mix as they thaw quickly and are a nice sweet counterpart to the heat of the spices. Thank You Yakuta for sharing this recipe :-)

2 users found this review helpful
Reviewed On: Aug. 27, 2012
Oatmeal Chocolate Coconut Chewy
I was looking for a chewy oatmeal rasin cookie recipe but with an average of 5 stars I thought I'd give this recipe a try. The first thing I did was half the recipe. First substitution I made was 1 Tbsp. of butter pecan ice cream instead of the milk, because there was none in the house. Second substitution I made was a cup and a half of a mix of dried cranberries, rasins, and prunes, which I had soaked overnight in some spare pineapple juice I had from a container of fresh pineapple. I did add the alloted amount of nuts but used pecans instead of walnuts. I also used the salt and left out the coconut because I'm allergic to coconut. Also, since halved the recipe and the cookies don't spread much, I made flat discs, 2 dozen to a 9X11 pan and cooked them for 7-9 minutes keeping an eye on them past the 7 minute mark. They came out small delicious and chewy. I'm the type of person who likes to "play" with recipes, and I'm sure the original version is perfectly good but I wanted to keep a reminder to myself or others what I did while it was still fresh in my mind. Thank you Woody Broadhurst for sharing this lovely recipe :-)

0 users found this review helpful
Reviewed On: Aug. 27, 2012
Pad Thai
I'd just like to get an opinion. Would it taste better/more authentic if I used a bit of tamarind as well as doubling the sauce?

0 users found this review helpful
Reviewed On: Sep. 6, 2011
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