STACEYLENZ Profile - Allrecipes.com (18331924)

cook's profile

STACEYLENZ


STACEYLENZ
 
Home Town: Nairobi, Nairobi, Kenya
Living In: Tampa, Florida, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Vegetarian, Kids, Quick & Easy
Hobbies: Biking, Walking, Photography, Reading Books, Music
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About this Cook
Most of my cooking skills were learned whilst living in Kenya. The diversity of people and cultures was uniquely reflected in foods. Fruits and vegetables were had from the fresh markets, which along with providing us the necessities for life, were full of living colour. I marveled at how spices and grains were milled on a daily basis.
My favorite things to cook
Being vegetarian, but NOT of Asian origin, we have a passion for Indian Vegetarian food. In as far as there are a multitude of different Indian communities within Indian, and Africa for that matter, there are also a variety of Indian cuisines. I am still in the learning process as there is so much to learn and experience.
My favorite family cooking traditions
HHHmmm ... can't think of any.
My cooking triumphs
Learning to cook in the first place ! My friend who was a master chef taught me how to use spices to achieve not only flavour dynamics, but also what aided in digestion and promoted various health / bodily functions.
My cooking tragedies
LOTS !!!
Recipe Reviews 20 reviews
Pumpkin Flax Quickbread
For best results, make a day ahead of time ! I concur with reviewers who say that the flavours develop over a 24 hour period. They do. I reduced the sugar becasue I knew I would make a glaze for the bread and I added a hint of vanilla to the batter. The vanilla is not neceassary, I simply like vanilla. The flax seed will give the bread a different crumb texture. Some have defined it as "gooey". It is not "gooey", it is simply characteristic of flax. Yes, the bread is mosit. I recommend keeping a watchful eye on the baking process starting with the lowest cook time and increading it in increments of 5 mins, if needed. Your bake time will differ from oven to oven, obviously, and will also differ depending on the flour you use and the type of pan. I used a super shiny aluminum pan (Williams Sonoma) and lined it with parchment paper. The bread was done in about 50 minutes. I do not recommend dark pans for baking anything. With heavier batters, they tend to cook uneven. This is a good easy recipe. As an experienced cook, I recommend it.

3 users found this review helpful
Reviewed On: Nov. 23, 2012
Cranberry Sauce
As an experienced cook, I was a little concerned with the simplicity of this recipe, however it turned out GREAT ! I reduced the sugar to a little under half, used fresh squeezed juice, and let it simmer under a watchful eye! Like other reviewers, I used a potato masher to mash the cranberries. Everyone loved it, even those who typically do not like whole cranberry sauce. You can push it through a seive using the back of a large spoon if you want a more jelly like sauce. This is more time consuming and reduces the recipe to half what you cooked. Using this recipe, there is no need to buy canned sauce.

0 users found this review helpful
Reviewed On: Nov. 23, 2012
Chocolate Chocolate Chip Cookies II
We do not eat eggs in our family so I substituted 1 TBSP of plain / greek style yoghurt per egg and the recipe came out perfect. The cookies are mosit, like we like them. Good flavour. It has taken me a few months to bring myself to write this review. I wated to ensure that the substitution was a workable one. I highly recommend this recipe especially if you are a fan of chocolate ! Good Luck !!

2 users found this review helpful
Reviewed On: Oct. 2, 2010
 
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