KitchenWitch Profile - (18050220)

cook's profile


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Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Hiking/Camping, Biking, Walking, Fishing, Hunting, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I would LOVE to have my own cooking show, using all the appliances and gadgets that people buy to save time and money but use once or twice and then hide in a cupboard to collect dust. Let's dig out that slow cooker and that countertop grill and that rice steamer and really learn how to make the most of them with easy, idiot-proof recipes.
My favorite things to cook
Anything with intense flavors that I can whip together. It must taste "gourmet" even if it's straight out of the slow cooker!
My favorite family cooking traditions
I love baking bread (though I cheat and use my bread machine on the 'dough' setting). I prefer to cook from scratch; I rarely cook from boxes or cans, except for pasta or beans or cream soup, unless I'm feeling VERY industrious, and then I'll roll my own pasta or soak my own dried beans. My one constant concession to the ready-made world is pie crust. My world would end without ready-made pie crust.
My cooking triumphs
My husband loves my cooking!
My cooking tragedies
I cannot make a decent scratch pie crust to save my soul.
Recipe Reviews 57 reviews
Pumpkin Flax Quickbread
These were wonderful! I made muffins, using a total of 2 cups of flours, including the flax meal, coconut flour, rye flour and unbleached. I cut the sugar to 1/3 C per other recommendations. I used a total of 2 teaspoons of spices; the recipe calls for more, and next time, I'll make sure to do that. I had home-grown, pureed pumpkin in the freezer so I used a cup of that, and a 1/2 C plastic cup of applesauce. Because I was making these for coworkers and because I knew that "fat-free" would have a different consistency (sticky / gummy), I added 1 egg and 2 T oil. Once I started stirring and judging consistency, I knew that it would need a bit of liquid so I added 3 T cranberry juice (the straight stuff, NOT the juice cocktail!). I used 1/4 C batter and got 13 muffins (12 in paper liners in my muffin tins and the last in a silicon cup in the microwave like I do corn muffins...I would NOT recommend micro-cooking them in the future! that one WAS rubbery!). Coworkers loved them; boss, who makes whole-grain flax muffins, was impressed with the moistness (I'm crediting the pumpkin). I have a friend who's just been diagnosed with a number of food allergies (wheat, eggs, dairy...), and the recipe as written will work GREAT for her. Thanks so much for sharing!

1 user found this review helpful
Reviewed On: Feb. 13, 2014
Creamy Au Gratin Potatoes
Like others, I used this as a jumping off point. Sliced and boiled 3 potatoes 'til tender; sliced and sautéed one onion. Cut the cheese sauce recipe in half, and since DH is gluten intolerant, I subbed cornstarch for flour in the cheese sauce (note: use half as much cornstarch as flour or you'll have cheese-flavoured spackling compound!). Layered potatoes / onions / potatoes, and poured the sauce over. Baked at 350' for 30 minutes late in the afternoon so the toaster oven in my summer kitchen was free for baked chicken (which takes an hour and fifteen minutes itself, so many thanks to Katie K. for the par-boiling time-saving tip!). This would make a brilliant breakfast casserole with sliced mushrooms and crumbled sausage!

0 users found this review helpful
Reviewed On: Feb. 13, 2014
Sally's Spinach Mashed Potatoes
Put me down as another fan! I boiled 3 potatoes, and as they drained, sautéed about 2 cups of spinach in a little water and about 1/2 T butter, with about 1/4 tsp jarred roasted garlic. Once nicely wilted, I dumped the potatoes back in the pan and took the masher to the whole thing. Once mashied, I added about 1/4 C shredded cheese and stirred. I had no sour cream and DH hates dill, so I added about 1 tsp apple cider vinegar (hey, I'd always loved it on spinach and on my steak fries!) and stirred some more. The vinegar gave it just the right 'sour' note. I didn't add extra cheese or bother baking (though I will in the future, and I'll be usin' the ramekins to make 'em pretty!). I'll also be trying them with bacon (for me...DH won't eat it). This recipe is going into permanent rotation! Many thanks!

1 user found this review helpful
Reviewed On: Feb. 12, 2014
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