BooJanis Profile - (18197661)

cook's profile


Home Town: Camarillo, California, USA
Living In: Poulsbo, Washington, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Vegetarian, Dessert
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About this Cook
I am married and we have no children (yet!). I began "cooking" when I was a small child...helping Mom stir cookie batter, etc., but as I got older, I was always helping in the kitchen and learned a lot from my Mom, who is a great cook!
My favorite things to cook
My favorite things to cook are usually vegetarian dishes. I love to use different spices, and a lot of vegetarian dishes are non-traditional so I get exposed to new things all the time.
My favorite family cooking traditions
Holidays. In my family, there are certain dishes that are only made during a specific holiday and so we all look forward to those special days when we can eat our favorite things!
My cooking triumphs
My first Thanksgiving. I didn't have any tragedies, everything came out great, and my pie crusts were flakey! Also, my 31st birthday party. I hosted a Mexican food fiesta and even made my salsas from scratch!
My cooking tragedies
Trying to make a veggie omlette (I don't eat eggs, but thought I could make an omlette for my hubby...I was wrong!). Also, coconut snowman heads for Christmas. They looked so cute in the picture, but mine looked like snow lumps. I never even got to the decorating part because the heads were so awful looking (but they tasted good!).
Recipe Reviews 6 reviews
Sauteed Sweet Plantains (Tajaditas Dulces de Platano)
I took the advice of some others and mixed the sugar and salt into the melted butter (I used only butter), then I fried them over medium heat. Because so many people mentioned that these were sticking to paper towels, I sprayed a cooling rack with non-stick spray and placed that over paper towels and I let the plantains drip. I had no problems with sticking, and these were delicious!!!!

12 users found this review helpful
Reviewed On: Jun. 27, 2011
Pumpkin-Oat Scones
I am really picky about scones; they have to have the right texture, too moist and they are muffins, too dry and they are bisquits. These are great and I have been looking for a good pumpkin scone recipe for awhile! I did add 1/4 cup brown sugar because I prefer sweet scones, and I added up the spice quantities (makes 1 T) and used pumpkin pie spice (also used pumpkin pie spice in the glaze). Baked at 425 as instructed and they were perfect at 16 minutes of baking. I only made one round that I cut into 8 pieces and I put them on parchment paper for baking. Absolutely delicious!

32 users found this review helpful
Reviewed On: Nov. 15, 2010
Velvety Pumpkin Soup With Blue Cheese and Bacon
I was really happy to find a pumpkin soup recipe that didn't have curry. I was afraid this might be too sweet, but was pleasantly surprised! The blue cheese and bacon add a nice savory/salty quality to balance the molassas. I did use only 1/8 tsp of cayenne pepper because of my toddler, who loved it, but otherwise made as directed.

4 users found this review helpful
Reviewed On: Oct. 29, 2010

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