Lil Liz Profile - (18547519)

cook's profile

Lil Liz

Lil Liz
Home Town: Kearny, New Jersey, USA
Living In: Albuquerque, New Mexico, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Mexican, Indian, Italian, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating, Walking, Reading Books, Wine Tasting
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About this Cook
I am a Teacher of the Deaf who loves to find recipes that my students can easily make during a language lesson.
My favorite things to cook
Easy and simple things. I also love to try new slow cooker recipes.
My cooking triumphs
My husband admits that I make better enchiladas than his mother, who is an amazing cook from the Midwest.
My cooking tragedies
I once tried to make my own curry sauce for Indian food. It was so terrible that I couldn't stomach more than one bite!
Recipe Reviews 14 reviews
Chana Masala (Savory Indian Chick Peas)
I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander because I didn't have any. This recipe only took me maybe 15 minutes to make because of the canned ingredients (oh, the canned tomatoes made it so that I didn't have to add water at the end). This tasted wonderful! I go to Indian restaurants often and it definitely rivaled the chana masala I've had there. My husband also loved it. There was enough sauce that I probably could have added another can of chickpeas and it would have still been fine. Thank you for the great recipe!

13 users found this review helpful
Reviewed On: Mar. 23, 2014
Coconut Curry Pumpkin Soup
I have made this soup many times and it is wonderful! I leave out the coriander because I'm not a fan. I've added cooked cauliflower to this, which is wonderful when blended in the soup with an immersion blender to make it thick and creamy. Tonight I'm adding zucchini and a cup of red lentils to make it heartier and add fiber and protein, as well as great texture. I've used almond milk instead of coconut milk when I didn't have any and it was still great. I've also substituted cooked sweet potato for the pumpkin and then blended with an immersion blender, which was also wonderful. There's so much you can do with this recipe, but the base recipe is also wonderful. I've even served it at a Thanksgiving dinner and everyone loved it!

1 user found this review helpful
Reviewed On: Aug. 22, 2013
Lentil Loaf
I've made this several times now. This recipe is a good base to makes changes how you wish. I omitted the soup mix because it has MSG and lots of sodium, so I spiced it up subtantially. I used 1/2 tsp. of basil, 2 tsp. of parsely, 1 tsp. oregano, 1/2 tsp. garlic powder, 1 tsp. red pepper flakes, 1/2 tsp. onion flakes, 1 onion sauteed, 2 cloves of garlic, minced and sauteed, 2 eggs, vegetable broth, 6 slices of the thin whole wheat rounds from costco, and 1/3 cup of breadcrumbs in the mix. It was very soupy when I poured it in the pan, but it came out as loafy as it's ever been (it usually falls apart quite a bit). It was pretty spicy, which my husband and I love, and perfectly spiced.

1 user found this review helpful
Reviewed On: Jan. 8, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am a Teacher of the Deaf who loves to find… MORE

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