Bonsai Profile - Allrecipes.com (18336264)

cook's profile

Bonsai


Bonsai
 
Home Town: Salt Lake City, Utah, USA
Living In: Bellevue, Nebraska, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Fishing, Reading Books, Wine Tasting
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Cleve Greaves
About this Cook
I'm 42 years old married with 2 wonderful kids. Recently I left a career in retail management at the Home Depot to go back to school and become a nurse. I grew up with nothing but home cooking using only what we grew so cooking was instilled early in me.
My favorite things to cook
Anything new that I can tweek a little to make it my own. Primarily my family and I eat ethnic foods (spicy prefered)...we love to experiment!
My favorite family cooking traditions
The only real traditions we have is to sit down for dinner every night as a family. Holiday traditions change year to year because, (did I mention) we love to experiment.
Recipe Reviews 29 reviews
'No Beer Available' Bratwurst
I have always made my brats with beer, onions and kraut. I don't know about the ginger ale part but I just discovered the only way I will make brats with beer. Substitute beer for ale and the addition of garlic made brats that my family is still fighting over. I give it 5 stars for the addition of fresh garlic.

3 users found this review helpful
Reviewed On: Sep. 21, 2013
Miso and Soy Chilean Sea Bass
Perfect ! I have made this where I bake it and pan sear it and they have both turned out perfect. I reduce the remaining marinade and drizzle it over the sea bass as well as brown rice. It pairs perfectly with the bok choy. One variation that I did was add about 1-2 tablespoon of fresh grated ginger to the marinade and it is my wife's favorite change. I think it is really good but I still prefer the original recipe. Why mess with perfection?

5 users found this review helpful
Reviewed On: Apr. 28, 2013
Indian Tomato Chicken
I have made this recipe dozens of times over the past couple of years since I found it on this website. I usually make it as written except I use curry leaves instead of bay leaves (doubling the recipe for leftovers at my families request). This recipe is as close as I have ever come to restaurant quality. Lately I have started adding 1-2 cans of Chic Peas with about 20 minutes left to cook. It adds a layer of flavor and texture that changes the recipe without compromising the original flavor. My 2 sons request this with the Chic Peas a couple of times a month. I serve it with high end basmati rice and naan bread. Lately I also add 1/2 - 1 teaspoon of Cheyenne pepper to up the heat a bit. I have doubled and tripled the garlic and ginger with success as well. I don't think you can add too much ginger with this recipe. Overall, this is a fun recipe to experiment with. Thanks Shecooks2 for this recipe.

5 users found this review helpful
Reviewed On: Jan. 13, 2013
 
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