Texas Sage Profile - Allrecipes.com (16921925)

cook's profile

Texas Sage


Texas Sage
 
Home Town:
Living In: Dallas, Texas, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Peppers
About this Cook
I'm a former police officer, married for over 30 years, proud mother of one son who is a US Navy pilot and grandmother to a precious little girl and boy. I love to use the herbs from my garden when I cook. I also enjoy cooking with my son and daughter-in-law whenever we get the chance. I've been involved with photography for decades and I'm especially interested in wildlife, sea shore and market scenes, which have culminated in a collection of greeting cards of my original photos. I also design and create jewelry using precious metals and gemstones and pearls. My husband and I, who are retired, love to travel domestically and abroad and I enjoy exploring the cuisines, markets and jewelry making elements of the places we visit. I've never met a stranger.
My favorite things to cook
My favorite style of cooking is Mediterranean because it is a healthy cuisine. For dinner, I love to prepare veal, chicken or seafood on the grill or sauteed in a little olive oil, with grilled or roasted vegetables. But, I do love a good rib roast every now and then. I also love quiche and have developed some delicious recipes using egg whites and other low fat ingredients. And anything "Tex-Mex" is a hit in our home. From fajitas to frijoles, we love it all, but the recipes are adjusted to reduce fat and calories if I can do it without undermining the integrity of the dish. A favorite Sunday Brunch dish in our house is Eggs Benedict with poached eggs prepared the traditional way, directly in water. If I ruled the world, "egg poaching" devices which cook the eggs in cups would be banned. Nothing tastes as heavenly as a properly poached egg!
My favorite family cooking traditions
I'm Polish, so I grew up eating a lot of Eastern European food which I love, like kielbasa, pirogi and kiszka, with side dishes of cabbage and potato pancakes. Sour cream, horseradish and applesauce were our condiments. Chicken soup runs through my veins. It's still my favorite, but I've adapted a healthier version of my Grandmother's recipe that is now a family favorite.
My cooking triumphs
Through the years I have submitted my original recipes to various magazines and newspapers and have been fortunate to have had many of them selected for publication. And, because I live in Texas, I've entered a chili cook-off a time or two, and even won once. That was quite nice for a gal who was born a Yankee.
My cooking tragedies
I still have much to learn about grilling burgers and steaks, but since I started using an instant-read digital thermometer several years ago, things have improved. When I was a kid and learning to cook, I made some stuff that was so awful, the cat wouldn't eat it. But, for the past 35 years, I've never made anything that our dogs wouldn't eat. Obviously, cats are smarter than dogs!
Recipe Reviews 6 reviews
Best Baked French Fries
Good recipe! I just want to note that it would be helpful if recipes that used potatoes (zuchinni, whole tomatoes, squash, etc.) would also give an approximate weight value to the vegetable(s). Potatoes come in a variety of sizes.

12 users found this review helpful
Reviewed On: Jul. 21, 2013
Pork Tenderloin with Mustard Sauce
Delicious recipe. Home cooks, please pay attention when you shop for pork! There’s a big difference between a pork tenderloin and a pork loin! The flavor, texture and size of these pork roasts are as different as night and day and require different cooking times. Always follow recommended internal temperature guidelines for the cut of meat you are preparing.

1 user found this review helpful
Reviewed On: Jan. 11, 2013
Classic Pecan Pie
Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in the oven. Do not remove the ring until the pie is finished baking. The crust will still brown nicely while covered. I do this for all of my quiches and two crust pies. I make my own rings out of heavy duty foil and they work like a charm.

13 users found this review helpful
Reviewed On: Nov. 17, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I am semi retired. My husband and I both… MORE
 
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