Mamamara Profile - Allrecipes.com (18369343)

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Mamamara


Mamamara
 
Home Town: Medford, Oregon, USA
Living In:
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Knitting, Gardening, Camping, Biking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a twenty-something single mother of one. My own Mother is a caterer and my Dad is also a fantastic chef so I learned to cook from two accomplished people.
My favorite things to cook
Basically anything vegetarian. I use a lot of meat substitutes, wheat roasts, textured vegetable or soy protein, beans, some tofu, lots of vegetables. I am particularly fond of Mediterranean food. I can make a great spanikopita. I can also make some killer red curry. I love anything made with artichokes, I am thoroughly convinced that it is the food of the Gods! I also love all kinds of soups, homemade vegetable and "mock chicken" broth, chowders, anything that's got flair. Salads and pasta are also staples for me. I would like to get into baking my own breads but so far have not found the time.
Recipe Reviews 3 reviews
Spanakopita II
Spanakopita is a favorite dish in my family and this is a very traditional recipe. The only changes I would make would be to use olive oil rather than vegetable oil and in my family, we will also add lightly toasted pine nuts which gives you the nice, nutty texture now and then, as well as a lovely marrying of flavors with the other ingredients. Also, another review may have mentioned it, though I have not read through all of them, but when working with phyllo, it is best to use a slightly damp towel to cover the dough. The directions state to use the plastic but I would fear that it would still dry out too much. Phyllo is a bit time intensive and temperamental to assemble, but it's well worth it in the end. Bravo!

9 users found this review helpful
Reviewed On: Aug. 10, 2010
Tropical Coconut Black Bean Soup
This is a delightful soup and very easy to make! I found this recipe while looking for an idea of what to make with some excess black beans (from dry) I had made for some empanadas. I do agree with the other reviews that it is best used as a base. Since this was a last minute addition to my meal and I did not have the peas on hand, I used extra black beans (I think this may have been an aesthetic improvement as I noticed some of the other reviews stated that it had an odd color that I did not notice) and did add some of the leftover sauteed onions I had already made (seasoned with cumin, chili powder and a pinch of cinnamon). I used vegetable broth rather than a chicken stock to make it a vegetarian soup and I threw in a few dashes of corn meal to thicken it up a little. Then, I took the suggestion from previous reviewer and added some sauteed mushrooms along with about a tablespoon of chili powder and some minced garlic to spice it up some. Finally, I topped it with chopped fresh cilantro and squeezed some of the excess lime juice right on top before serving (feta or cotija cheese or even some creme friache would have also been a good garnish for this soup if I'd had some). My family loved it and it went really well with the black bean and cheese empanadas. Thanks!

15 users found this review helpful
Reviewed On: Sep. 23, 2007
Aunt Peg's Chowder
I was very impressed with the way this soup turned out and will definately me making it again. I made the soup in a crockpot rather than baking as directed however and I substituted the dried basil for fresh dill which gave it a nice kick. **Addition to original review. I have made this soup many times since I originally found this recipe two years ago and I must say, it has been a real hit and has easily become one of my favorite winter meals. Best served with french bread, warm out of the oven.

4 users found this review helpful
Reviewed On: Feb. 20, 2005
 
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