collegecook Profile - Allrecipes.com (18134055)

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collegecook


collegecook
 
Home Town:
Living In:
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Walking, Reading Books, Music
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About this Cook
College student headed to grad school! Cooking good food on a budget with sometimes limited resources.
My favorite things to cook
Savoury dishes with lemon, fresh and light meals, authentic oriental (thai, vietnamese, chinese), light italian, variations on old favorites
My favorite family cooking traditions
Baking tons and tons of goodies during the holidays with my Mom, making my Dad's favorite dishes, trying to recreate the dishes my Grandma was famous for.
My cooking triumphs
Managing a Christmas dinner on my own!, becoming famous for carrot cake and various cupcakes. A batch of falafel that my vegetarian friends still rave about 3 years later! Also famous among friends for mashed potatoes... stop eating the flakes out of the box, you guys!
My cooking tragedies
Pie crust. It seems so easy but it's so hard!
Recipe Reviews 4 reviews
Best Ever Banana Bread
This banana bread is excellent; true to the title. The loaf is moist, dense, and rich, with excellent banana flavor. I made only one change - I used half brown sugar, half granulated sugar. The top of this loaf gets very dark, so be cautious, but don't take it out too early (do the toothpick test) or else the middle will be underdone. To save this delicious loaf indefinitely, let it cool completely and slice into 1/2 inch slices. Freeze in a large airtight container with slices just apart or separated by wax paper, then you can remove one or a few slices at a time to thaw and eat. The bread also lasts for a long time whole in the fridge, but can pick up some funky fridge flavors if not tightly wrapped.

0 users found this review helpful
Reviewed On: Jul. 2, 2008
Quinoa Tabbouleh
This tabbouleh is very good. In the past I have used couscous in this recipe, but it's very much worth it to use quinoa. The quinoa is substantial enough to stand up to any extra liquid that comes out of the tomatoes or cucumbers, especially after a day in the fridge - it's still delicious and not soggy. Tips: Cooking the quinoa in chicken or vegetable broth gives the tabbouleh a heartier flavour. If the lemon is too tangy, take the edge off with 1/2 tsp of honey or sugar. For a little twist, add one clove of minced garlic.

24 users found this review helpful
Reviewed On: Jun. 19, 2008
Super Moist Pumpkin Bread
I am a college student away from home, so I tend to get homesick around this time of year. I remembered this recipe as I was craving something "autumn" and homemade, as it is cheap to make, especially when canned pumpkin is on sale. Some interesting changes I made due to budget constrictions: Omit all spices. Increase the coconut milk to 1 cup, decrease the oil by 1/3 cup. In a microwave safe glass vessel (2c pyrex measuring cup or giant coffee mug), heat coconut milk until very hot, then steep 2 (black, not green) Chai tea bags until the milk is as dark as it will get. This may require squeezing the bags against the side of the container with the back of a spoon to get out most of the liquid, and re-steeping several times. The Chai spice combo and subtle tea flavor in the bread is wonderful. My roommates, who tend to eat like 4th graders, both loved it and it was gone within 2 days! Give it a try!

2 users found this review helpful
Reviewed On: Oct. 15, 2007
 
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