Cathie H. Profile - (18486872)

cook's profile

Cathie H.

Cathie H.
Home Town: Pasco, Washington, USA
Living In: Richland, Washington, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Walking, Reading Books, Genealogy
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About this Cook
I was born and raised in southeastern Washington state, and lived for about 30 of my first 40 years among the sagebrush, heat and windstorms. When I married my third husband 15 years ago, we transplanted ourselves and my three now-adult sons to the western side of the state. It was totally different there, with evergreens and lots of rain. In August 2008, we decided to move back to eastern Washington. I love cooking and recipe collecting, and owning a computer has totally expanded my horizons in this respect.
My favorite things to cook
Hearty soups, including chili and variations on corn and potato chowders. Chili cheese dog casserole. Spanish rice. Hamburger stroganoff. Franks and beans. Other casseroles and skillet dishes using pastas, rice, or beans. Garlic mashed potatoes. Oven-roasted seasoned potato wedges. We- make/U-bake pizzas. Variations on garlic bread. Recipes for all the holidays on the calendar.
My favorite family cooking traditions
The first would be roasting the pumpkin seeds after we carve jack-o-lanterns for Halloween. The second would be a tradition I adopted from my mother, which is making pickled eggs and beets for Easter. I absolutely love the eggs and they turn out such a pretty shade of pinkish-purple. The third would be making sun tea on hot, sunny summer days. I have a gallon-sized glass pickle jar that doubles both as a container to make the eggs and beets, and as a container for making the sun tea.
My cooking triumphs
The first was a party that my first husband and I threw for a bunch of our friends. I spent the day preparing a diverse variety of appetizers that filled our dining room table. The second was a Chinese New Year's dinner that I created for my husband, parents and a couple of our best friends. The third is that I always find it a triumph when I prepare a full-course Thanksgiving dinner for my family almost single-handedly. It takes two or three days of planning, shopping and preparation, and some volunteers as dinnertime approaches, but it's a worthwhile endeavor and it's nice having leftovers to feed my family for the next couple of days.
My cooking tragedies
The first was a pistachio pudding pie that I made for St. Patrick's Day when my three boys were little. After I was finished, I realized that I forgot to bake the piecrust before putting in the filling. The second was a Thanksgiving when I invited my parents to my home, and I wanted to impress them by making the dinner myself. I was taking two pumpkin pies out of the oven, and I pulled the oven rack out a little too far. The pies fell off and flipped over face down, right onto my carpeted kitchen floor. At that moment, I had myself a good long cry!
Recipe Reviews 49 reviews
Hearty Vegan Slow-Cooker Chili
Wonderful chili recipe, very flavorful, and imho you definitely won't miss the meat! I have a 6-qt. crockpot, and as other reviewers stated, the ingredients filled it to the brim. Just a few minor modifications...I used a 16 oz. pkg. of frozen spinach, same size of frozen corn, only one onion, 3 tsps. jarred minced garlic, and added 2 cups cut-up fresh green beans I had on hand. As suggested by other reviewers, I skipped the sauteeing step and added the peppers, onions and garlic directly into the pot, and used canned Mexican-style tomatoes with green chilies. I also cut way back on the chili powder; I used 2 Tbsp., and that to me was the perfect amount, considering it also calls for a Tbsp. of cumin, which is similar to chili powder. Any more would have been too overpowering. The one ingredient I added that veered me off the vegan path was a cup of homemade chicken broth I had in the freezer, in lieu of vegetable broth. In all, the chili is excellent, and it came out perfect...not too thick OR thin. I cooked it about 6-1/2 hours total. It made plenty of leftovers, and right now I am enjoying a bowl of it for lunch as I type this.

4 users found this review helpful
Reviewed On: Oct. 12, 2012
Baked Pork Chops II
These came out so yummy! Loved 'em! Tender pork chops in a sweet barbecue-style sauce. The recipe is perfect; I only made a few minor adjustments because I was cooking 6 boneless pork chops. I used a 15-ounce can of tomato sauce, and doubled the rest of the ingredients EXCEPT the water...that I left at 1/4 cup. I baked them in a 13"x9" pan. Served them with Betty Crocker roasted garlic & cheddar mashed potatoes, and bagged coleslaw with a homemade coleslaw dressing. The extra sauce from the pork chops even tasted great on the potatoes!

6 users found this review helpful
Reviewed On: Nov. 18, 2010
Sausage Potato Bake
I made this in the slow cooker and, based on other reviewers' suggestions, added chopped onion, a drained can of corn, and a 1 lb. bag of baby carrots on top of the sausage, in that order. I also mixed the mushroom and vegetable beef soups together in a small bowl before adding them on top. It did taste good when it was done, but a little on the dry, thick side. I'm thinking maybe something like a cup of beef broth might have helped sauce it up a bit. The French onion soup, that other reviewers suggested, in place of the veggie soup might have done the trick, too, because it's a more liquidy soup to begin with. I also think it could have used some spices to jazz it up, maybe some black pepper or garlic or onion powder. If you make this in a slow cooker, I would recommend keeping the cooking time closer to the low end (6 hours) rather than the high end (8 hours). I went right down the middle with 7 hours, and if I would have cooked it that extra hour, it would have ended up way too dry.

5 users found this review helpful
Reviewed On: Jun. 25, 2010

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