SkyEyes Profile - (18614137)

cook's profile


Home Town: Lincoln, Maine, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy
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Cowboy Cookies III
About this Cook
Born & raised in rural Maine, spent 12 years in North Carolina (the last 6 in the newly booming foodie & locavore paradise of Raleigh-Durham), now living in San Francisco. I love exploring different cuisines & new flavors, while eternally holding a soft spot in my heart for comfort food. I prefer using fresh ingredients & cooking from scratch whenever possible. Less processed "stuff", more real food.
Recipe Reviews 8 reviews
Sweet Potato, Carrot, Apple, and Red Lentil Soup
A great soup for chilly winter evenings! The only changes I made were to use olive oil instead of butter, & I used an immersion mixer to puree the soup (rather than trying to dump hot soup in batches between a standard blender & the soup pot). The immersion blender really is a life-saver in recipes like this! I served this soup as a side; the rest of the meal included roasted carrots, parsnips, & brussels sprouts, brown basmati rice which I cooked in veggie broth, & boneless chicken thighs baked in a dijon-&-maple sauce. I'll be serving this yummy soup as a side in the future, & also for lunches with a hunk of hearty bread. So healthy, & the seasonings enhance the warming effect.

0 users found this review helpful
Reviewed On: Jan. 22, 2013
Rhubarb and Strawberry Pie
Perfect, basic recipe. To lessen chances of it turning out runny, I steamed the chopped rhubarb before adding it & the berries to the flour-sugar mixture. To steam rhubarb: put a metal steamer basket in a medium-sized pot, & an inch of water in the bottom of the pot. When the water boils, toss in the rhubarb, cover, turn heat down to low, let steam for 6 minutes. Then just toss the 'barb in with the berries, & continue following recipe as written. This easy step can really help prevent runny filling; it turned out perfectly & was nicely set!

2 users found this review helpful
Reviewed On: Jun. 11, 2012
Healing Cabbage Soup
Very glad I had so much leftover to freeze! I used 1/2 a head of a cabbage that weighed 4 lbs. I reduced the olive oil to about 1.5 Tbsp, & when the onions were soft, I added in 2 stalks of finely-sliced celery & cooked that with the onion, then added in 4 cloves of minced garlic & cooked a couple minutes longer. Used chicken-flavored "Better than Bouillon", which comes in a jar. Added 3 thinly-sliced carrots along with the chopped cabbage. I used the liquid from the tomatoes, also, & ended up cooking an extra 30 minutes (at least). The flavor really comes together as it cooks, & is even better the next day.

1 user found this review helpful
Reviewed On: Feb. 23, 2012
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