TRISHWINN Profile - (18062412)

cook's profile


Home Town: Portland, Oregon, USA
Living In: Kyllburg, Rheinland-Pfalz, Germany
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Healthy, Vegetarian
Hobbies: Hiking/Camping, Biking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My passion for cooking started late in life, about 3 years ago. I went a year without being able to cook my own food, and I think that sparked it. Now I am a whiz at following recipes and making food many enjoy, which is always satisfying. And I have also been experimenting with my own recipes. I would like to start tackling more difficult recipes.
My favorite things to cook
Italian, Asian, BBQ, cakes, cookies
My favorite family cooking traditions
Holiday meals, grillin' out, comfort food
My cooking triumphs
Perfecting my chili recipe. Making roast beef for a party of 8, creating a frying pan quiche...delicious!
My cooking tragedies
There were a lot when I first started out. I could boil water and that's about it.
Recipe Reviews 11 reviews
Lentil Soup
My husband made this for me last night, and it turned out great! He used diced tomatoes and kale instead of crushed toms and spinach, and I know he used slightly different seasoning (we don't have bay leaf). It was perfect, and a nice surprise after a long day :-) He said it was really easy to make too. Glad to have a good lentil soup recipe.

1 user found this review helpful
Reviewed On: Jan. 17, 2013
Tofu Sandwich Spread
This was pretty simple to make, as long as you remember to freeze and thaw your tofu beforehand. I am going to double or triple this next time. It's a great weektime lunch staple.

1 user found this review helpful
Reviewed On: Oct. 11, 2012
The Best Thai Peanut Sauce
This was pretty good. I used a whole can of lite coconut milk since the sauce was a little too thick for my taste. I also added more hot sauce (Sriracha!), I like it spicy!

2 users found this review helpful
Reviewed On: Oct. 2, 2012

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