~Severed*Consciousness~ Profile - Allrecipes.com (18456973)

cook's profile

~Severed*Consciousness~


~Severed*Consciousness~
 
Home Town: Big Bend, Wisconsin, USA
Living In: Manitowish Waters, Wisconsin, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Charity Work
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About this Cook
I'm in my early 30s, mom to an amazing 11-year-old girl, and provide in-home therapy to troubled youth. I was introduced to the wonderful world in the kitchen first by my grandmother, then my mother, and finally by the mother of the children for whom I nannied.
My favorite things to cook
I'll try to cook just about anything at least once. My favorite things to cook are natural, non-toxic, and earthwise. I love using herbs, spices, whole grains, fruits and veggies in new and creative ways.
My favorite family cooking traditions
I didn't really cook as a child. My repertoire consisted of frozen pizzas and mac 'n' cheese. As a college student, take-out reigned supreme... then, as a mother, I realized how unhealthy all those choices were... of course my slowing metabolism and "simplifying" mentality contributed to the choice to look to the homestead for food provision. Anyway, I was always in awe of the delights that came out of my grandma's kitchen. Grandma thinks of food and the family table as the places relationships begin, grow, and flourish. Who am I to argue with such wisdom? So, now I'm trying to carry on the tradition that grandma started - creating meals and snacks that not only fill the belly but nourish a person, body, mind, heart & soul... and, of course, it's excellent if it tastes good, too.
My cooking triumphs
Everything, to me, is a cooking triumph when considering my early cooking days (mac n cheese, pizza, and take-out). I'm especially proud of the cheesecakes I've been making recently. Other than that, I consider my greatest achievement to be getting my daughter to eat anything I cook. She's picky and has something against certain vegetables (like any kid). I got her to eat avocado quick bread once... she loved it, until she found out there was avocado in it. The next time, I told her it was zucchini bread. She devoured almost the whole loaf herself. ;-)
My cooking tragedies
I could have burned down an apartment building the first time I made Thanksgiving dinner.
Recipe Reviews 53 reviews
Dani's Butt Kickin' Bloody Mary Mix
Scaled to 2 servings, this is my second night making this. I LOVE IT!!! I'm actually drinking it now "virgin," and the combo of favors is spot-on! Last night I made a Bloody Mary using Sriracha vodka, garnished with celery, pickle, and teriyaki beef stick, and it was as good as any restaurant/bar Bloody Mary... BETTER even. I used Cholula's Chili Garlic Hot Sauce and Low Sodium V8. I used beef base (less than called for) last night, and tonight I just added a couple fl.oz. beef broth. Sweet Goodness, I'm dying over how good this is!

0 users found this review helpful
Reviewed On: Jun. 9, 2015
Spaghetti Sauce II
My only child loooooooooves spaghetti. I have always made sauces from scratch, but it was always "a little of this, a little of that," whatever I had on hand, as far as canned tomato products (diced, stewed, sauce, paste). And I'd throw in sweet peppers, zucchini, mushrooms, any vegetable sitting around that might reasonably work in a spaghetti sauce. I even used my hand blender to try to hide veggies from my daughter when she was little. Haha. (She told me in her mid-teens that I wasn't fooling anybody.). Anyway, I now find myself an empty nester... my baby has moved out. I'm going to visit her for the holiday weekend and wanted to assemble a care package. Naturally, any care package would have to include spaghetti sauce. I looked around for a recipe, to see how other people make (legit?) home-made sauce, and this was one of the best rated... and it sounded pretty good. Simple. So I tried it, it's been simmering for about 2-1/2 hours so far. I followed the ingredients and method almost exactly-I didn't have a whole onion, so I supplemented with green pepper, I used cranberry flower honey instead of white sugar, and I added a little thyme along with the second Tbsp basil. I am loving the samples I'm taking every time I stir, deeper flavor every time. I'm sure my daughter will love this and feel a warm embrace from home any time she pulls one of the jars out of the freezer... along with Chef John's Italian Meatballs, which I'm making as an accompaniment. Thank you SO much!

1 user found this review helpful
Reviewed On: Apr. 3, 2015
Chef John's Chicken Tikka Masala
EDIT: This was MUCH better as leftovers a day later, with (a LOT of) steamed parsnips added to the bowl. Maybe the sweetness of the parsnips complemented/counteracted the salty of the spice... and the coconut no longer seems too coconut-y. Everything married nicely, with nothing overpowering anything else. Very yummy. I've only had Tikka Masala at an Indian restaurant once in my life, so I'm no connoisseur. That said, my reaction to Chef John's interpretation as prepared in my kitchen is, "I don't love it. I don't hate it." What's keeping me from loving it, I think, is the salt. Whoo! Much too much salt for my palate. Other than that, the flavor is pretty good... though it doesn't have that I-don't-know-what I experienced at the Indian restaurant, that sense of "this isn't knocking my socks off, but I really, REALLY would enjoy another bite." Perhaps someone with more experience with Indian (or British?) cooking could identify what might be 'off' with this recipe, or maybe there's nothing 'off' and it's just me... I don't know. I probably will give this recipe another try, either eliminating or significantly reducing the salt. For me, that'll be a step in the right direction.

5 users found this review helpful
Reviewed On: Nov. 18, 2014
 
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