NoNameinNM Profile - (18593769)

cook's profile


Home Town: Hobbs, New Mexico, USA
Living In: Albuquerque, New Mexico, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening, Camping, Walking, Reading Books, Music, Charity Work
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About this Cook
I am largely a self-taught cook and have an embarrassingly large cookbook collection. I've been a vegetarian for eight years, and I've done some food writing. I have an MBA in Operations Management, I teach cake decorating classes, and I've been happily married for over 11 years.
My favorite things to cook
Double cherry pie, tempeh marsala with garlic mashed potatoes, barbecued tempeh with homemade barbecue sauce and almost any pasta dish.
My favorite family cooking traditions
Cooking holiday meals with old family recipes-- our special version of cornbread dressing that my maternal grandmother developed in the years after WWII and the sour cream pie recipe created by my paternal grandmother.
My cooking triumphs
Working with a team of volunteers as head cook to create special banquets for up to 150 people.
Recipe Reviews 4 reviews
Chinese Napa Cabbage Salad
I had a huge head of napa cabbage and wanted to try something different-- this was delicious! I note that some have recommended using about half the seasoning packet from the ramen noodles. I used all of the packet from an organic "Asian vegetable" ramen which seems to have considerably less sodium than the regular store brands, and the salt level seemed just right. To turn it into a vegetarian main course salad I also sauteed a box of Quorn "naked" cutlets in the same skillet in which I'd cooked the noodles, almonds and sesame seeds and then diced them before adding it all to the salad. I also LOVE sesame seeds and toasted sesame oil, and thought the large quantity of sesame seeds gave it a great taste and texture. I'm embarrassed to admit that my husband and I pretty much devoured the whole thing. We'd washed and chopped the napa cabbage when we brought it home a couple of days before using it, making this salad incredibly quick and easy to put together. I'll definitely be making it again!

2 users found this review helpful
Reviewed On: May 12, 2011
Cajun Crawfish and Shrimp Etouffe
I'd been looking for an etouffe recipe I could satisfactorily adapt to vegetarian cooking for quite some time. The vegetables and seasonings in this recipe fit the bill perfectly-- I used a vegetarian "chicken-style" broth instead of fish stock and added 8 oz. diced tempeh (instead of the crawfish and shrimp) when it was time to add the tomatoes and the stock. I followed everything else exactly as written. We love hot and spicy recipes and my husband has greedily devoured this the two times I've made it so far. Even with the time it takes to make the roux, the ingredients are quickly prepared and this recipe is really quite simple to make. This was easily adapted to our specific dietary needs and was absolutely delicious!

40 users found this review helpful
Reviewed On: Dec. 7, 2006
These are absolutely delicious-- the ground almonds and lemon zest are a refreshing addition to a basic shortbread recipe. We couldn't keep our hands off them even BEFORE they were dipped in chocolate. I sent most of the finished cookies to work with my husband, where they received rave reviews.

5 users found this review helpful
Reviewed On: Dec. 7, 2006

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