ellenmoriah Profile - Allrecipes.com (18053055)

ellenmoriah


ellenmoriah
 
Home Town:
Living In: Concord, New Hampshire, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Healthy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Jan. 20, 2014 5:38 am 
Updated: Jan. 22, 2014 3:45 am
My inbox and homepage are set-up to deliver new recipes to me each day and (God help me) I read them all. Thus, I was inspired to make a Tomato-Basil soup which called for roasting carrots, celery, onion, garlic, and chickpeas for 30 minutes before adding to the tomato/broth mixture. Well!… MORE
 
 
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From The Blog:  Ellen's Tastes
The finished product!
Crust before baking
"Egg" and "Cheese" for crust
Crust, before baking
Riced (post blended) cauliflower
  
First batch, in blender
Step 1: Little cauliflower trees
Me, after my first diagnosis, 2001
About this Cook
I've loved cooking since I was a kid, and still have my first (very battered) cookbook. Other than cooking, I adore interior design, writing, and playing bridge. Oh... and tasting new wines (or old favorites).
My favorite things to cook
As I've grown older, my tastes and philosophy have changed. I now use organic ingredients whenever I can, and I prefer using unprocessed ingredients.
My favorite family cooking traditions
Well, my mother (bless her) had 8 people to feed, so she made foods that were easy to prepare. My favorites were her baked ribs with barbecue sauce; english muffins topped with cheese, tomato, and bacon, and then broiled; and spaghetti noodles with tomato soup and cheddar cheese stirred in. I wouldn't make these dishes today, but they're full of fond memories.
My cooking triumphs
Adding orange juice to diced tomato sauce • Adding Cointreau to fresh fruit salads or a chocolate sauce • Adding tequila and bittersweet chocolate to chili • "poaching" salmon in orange juice, sprinkled with Old Bay and tarragon • adding cidar vinegar and soy sauce to vegetable soups • adding fresh mint to steamed red potatoes • knowing how to bail out a botched dish (example: over-steamed broccoli mashed with bleu or swiss cheese isn't nearly as bad as over-steamed broccoli on it's own).
My cooking tragedies
Over-steaming broccoli and most any other veggie... and a lasagna that was so loaded with oregano, no one could eat it.
Recipe Reviews 28 reviews
Emily's Famous Hash Browns
I don't usually make a big breakfast, but our grandsons are visiting so, you know, I had to make it special. I'd never made hash browns from scratch, but this recipe looked easy enough, so I opted to give it a try, using tips from other reviews. I washed about 8 small (slightly soft) unpeeled red potatoes, then dried them before shredding them with a food processor. Then I rinsed the shredded potato per the recipe, then spun them in a salad spinner, and then patted them with paper towels to get them as dry as possible. (I suspect some of the bad reviews come from not drying the potatoes enough.) I added the egg and flour, about 1 tbsp. onion powder, a tsp. of Kosher salt, and about a dozen strands of saffron (a delicious tip from an entirely different potato recipe). I used a cast iron griddle wiped down with Grape Seed Oil, and I tossed on a tbsp. of butter just before spreading the potato mix out to about 1/2" thick. (In other words, I used far less "grease" than the recipe calls for.) I flipped them after about 10 minutes and tossed another tbsp. of butter onto the griddle for the second side. They browned up nicely after another 10 minutes. The boys liked them (mission accomplished) but the real surprise was my husband of 32 years: he's a hash brown addict who says these are "hands down" the best he's ever eaten: "crunchy on the outside and not oily. Perfect. The best ever!" I don't get raving compliments like that very often. So thank you, Emily. What a treat!

2 users found this review helpful
Reviewed On: Dec. 8, 2013
Zucchini Herb Casserole
Great recipe as an entree, although I can see how it would be a good side dish too. I doubled the recipe so it would like a few days, and it was gone within 48 hours. The changes I made (other than doubling it) was to use brown rice, which I cooked in low sodium chicken broth. I also used the cheese I had on hand, which was mainly mixed Italian. And I tossed in a whole lot more oregano, rosemary, and thyme. I also used canned tomatoes. Wonderful dish. Will make it again!

2 users found this review helpful
Reviewed On: Aug. 18, 2012
Vegetarian Korma
Yum! I confess I read many of the reviews and altered the recipe some, but I stuck as close to it as I could. First, I doubled the recipe, except I kept the potatoes at 2, and added a medium-sized head of cauliflower (cut into bite-size pieces). My other changes: I cut the onions in half and thinly sliced each, then sauteed them in about 2 tbsp. olive oil for 40 minutes — to the point of caramelizing (I wanted the sweetness). Taking a cue from another reviewer (who recommended canned potatoes), I peeled the 2 potatoes and 8 carrots and cut them into bite-sized pieces, then steamed them until they were nearly done. Instead of the tomato sauce, I used 2 cans of no-sodium diced tomatoes (juice removed). I didn't have a jalapeno pepper, so I used cayenne pepper (worked just fine). I used a little over 4 tbsp. curry powder, plus 1 tsp. garam masala, 1 tbsp. tumeric, and 1 tsp. powdered cardamom. I also added cilantro while it was cooking rather than as a garnish. I also used 2 cans of light coconut milk plus 1 c. water. Other than sauteeing the onions and steaming the potatoes and carrots, I didn't pay much attention to the order I followed in adding ingredients... I more or less tossed it all together and then let it simmer for 45 minutes or so. I served it with brown rice, but I'd have preferred brown basmati rice... I'll save that for next time. Thanks for posting!

7 users found this review helpful
Reviewed On: Jul. 3, 2012
 
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me: A whimsical creature of madness and sass, I tend… MORE
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