NancyCz Profile - (18621051)

cook's profile


Home Town: Oyster Bay, New York, USA
Living In: Ann Arbor, Michigan, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Photography, Reading Books, Music
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About this Cook
I'm married in live in Ann Arbor, MI - a great, diverse city. Having grown up in New York and spent lots of time in Vermont I have a strong desire to use the best, freshest ingredients and often shop at farmers' markets. I love the East Coast but am adjusting to life in the MidWest.
My favorite things to cook
I have always loved spicy ethnic foods so I especially enjoy making indian food as well as Mexican. I also enjoy making my own bread and anything Mediterranean.
My favorite family cooking traditions
We sat down to dinner as a family EVERY night, which I loved. During Lent, because of my allergy to fish, we had pizza and Coke on Friday nights (this was UNHEARD of any other time of year). I work a ton but enjoy cooking on the weekends or the random weeknight when I find myself home. Anything that works well left over is a plus. You can learn more about me and my cooking at
My cooking triumphs
I make the best butternut squash lasagna on the planet.
My cooking tragedies
I learned the hard way that making bread where I live depends on the weather. It works beautifully in the winter but in the summer, the humidity makes it so the dough is just a wet mess and no matter what, I can't get it to cook through!
Recipe Reviews 11 reviews
Convenient Vegetarian Lasagna
I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice lasagna - no boil!), one container of ricotta, 2 eggs. I sauteed yellow onion and then added carrots and asparagus, then broccoli, red bell pepper and cauliflower. I only used about a tablespoon of olive oil and some garlic - and also only used fresh veggies. I can't do frozen veggies. I cooked it for an hour on 350 with tightly wrapped foil and then uncovered and put it under the broiler to finish. We enjoyed it for a Sunday dinner and are both looking forward to the leftovers. One other modification: I put a little tomato sauce on the bottom of the pan before the first layer of pasta. Then I did: cheese/veggie mix, shredded cheese, dollops of sauce, pasta until the top layer where I only did sauce. I was easy on the cheese between layers.

18 users found this review helpful
Reviewed On: Sep. 26, 2010
Before today I'd never had Souvlaki. I can't believe what I've been missing! This recipe was PERFECT. It's a hot summer day and something off the grill was just what the day called for. I halved the recipe and used a pound of thin cut pork chop and a pound of thin chx breast. I doubled the marinade because it didn't seem like it would be enough. I marinated the meat for about two hours, throwing the veggies in at the last minute. I won't be playing with this recipe any more, it was perfect. Plus, it yielded LOTS of leftovers, which I'm sure will go quickly!

1 user found this review helpful
Reviewed On: Jul. 2, 2006
My first experiment with puff pastry! And it turned out great. We really enjoyed this dish. I substituted eggs for egg beaters, used reduced fat feta and fat free cottage cheese as well as "I can't believe it's not butter" spray. It was DELICIOUS! Next time I'm thinking I may reduce the cottage and feta cheese a little and throw in some spinach and tomatoes. Very yummy... I'm posting a pic of it right out of the oven.

19 users found this review helpful
Reviewed On: Jul. 2, 2006

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