KATSINTHEKITCHEN Profile - Allrecipes.com (18123008)

KATSINTHEKITCHEN


KATSINTHEKITCHEN
 
Home Town: Trinidad, California, USA
Living In: Mendocino County, California, USA
Member Since: Jul. 2005
Cooking Level: Expert
Cooking Interests: Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Reading Books, Wine Tasting
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Proud Grandma
About this Cook
I stopped eating meat a few years ago although I never could give up seafood. I do cook meat for my hubby; he's an avowed carnivore. I recently remodeled my kitchen and now you can't get me out of there...unless it's to go shop for more food. Nothing makes me happier.
My favorite things to cook
I am very much interested in the healing powers of food and love to produce a beautiful and healthy meal. I have had a passion for the kitchen since I was a child...my first Brownie Scout badge was for cooking. I love to make multiple small dishes, featuring lean meats, seafood and veggies. It's not unusual for all six of my Viking burners to be going at once, even if I'm only cooking for two. Most nights we dine on a protein and three or four side dishes, mostly veggies. I also use alot of fresh herbs which I grow year-round. I love making soup and look forward to the cooler months here in Northern California when we take it indoors for a change. Even then, the grill pan is often going!
My favorite family cooking traditions
I'm half Greek so I can't resist making dolmas (stuffed grape leaves) every spring when the young, tender leaves first show up in our little arbor. I make baklava every Easter and I've even developed a version of my mom's Pastitsio using a meat substitute. From my husband's side of the family, I treasure his mother's 120+ year-old sourdough starter and faithfully follow the hotcake recipe handed down to him over several generations whenever we make a celebration breakfast--and always on Christmas morning. We are now keepers of the starter and will pass it on to our granddaughters to keep it going for many more generations, hopefully.
My cooking triumphs
My chili won a gold medal at a local cook-off, the only time I entered such a contest and I'm very proud of that. It is requested by my co-workers every year at our Christmas potluck so I guess even though I no longer eat it, I'll keep making it.
My cooking tragedies
I've had my share but the most memorable had to be the first Thanksgiving dinner I ever cooked as a young bride, when my electric oven element burned out two hours into the process. Friends arrived in a motor home and we carved the legs and wings off so as to fit the huge breast in their small oven. We broiled the dark meat, since that element still worked. I still remember running back and forth in a downpour to baste that turkey breast all day long. Amazingly, everything tasted wonderful in the end. Imagine my surprise when, twenty years later, my gas oven quit on me one hour into cooking another Thanksgiving feast. This time, we borrowed a roaster oven and managed to finish the bird in one piece. I've been serving whole turkey breasts ever since and that is the honest truth!
Recipe Reviews 32 reviews
Make-Ahead Hot Buttered Rum Mix
Would not change a thing. Hubby's on his second as we speak. It's snowing right now and where we live that is very rare...last time was February 2001. Perfect time to try this recipe out and very glad I did...will be my go-to for the holidays from now on. Thanks Spicegirl!

0 users found this review helpful
Reviewed On: Dec. 6, 2013
Green Chili Casserole
I make something very similar but I use fat-free half and half instead of milk. In place of sprinkling shredded cheese, I use string cheese, preferably the cheddar/mozzarella blend, and stuff each chile with a cheese stick or part of one, depending upon the length of the pepper. We have this for brunch served with salsa and sliced avocado. Very yummy and fast; great for a crowd or as the poster notes, it can be sized up or down.

1 user found this review helpful
Reviewed On: May 1, 2013
My Favorite Sloppy Joes
Made this last night for hubby and he really loved it. I cut the sugar by one tablespoon and ended up having to delay dinner so I doubled the broth and just left it to barely simmer for nearly two hours, stirring occasionally. I don't eat meat but even I thought it smelled fantastic and he could not have been happier. This will be my go-to sloppy Joe from now on as well--many thanks for sharing, Alissa!

3 users found this review helpful
Reviewed On: Feb. 20, 2013
 
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