RiaLucia Profile - Allrecipes.com (18622800)

cook's profile

RiaLucia


RiaLucia
 
Home Town: Cranberry Twp, Pennsylvania, USA
Living In: Vista, California, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Sewing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a bit of a foodie who loves to experiment and try new things. However, I am constantly on the go and live by myself, so I tend to make things that are quick, easy, and simple--or just easy and simple and can be made with my new favorite toy, my Crock Pot.
My favorite things to cook
My specialty is what a former roommate has dubbed "neo classics", which is classic American homestyle foods with a twist (usually to make it healthier). I also have a fondness for Scandinavian cooking, though I am very much a beginner in that arena.
My favorite family cooking traditions
My mom is of a Mexican-American background and my father's family roots are in deep Southern soul food. I grew up trying everything, but when it comes to my family's cooking, I guess they have the classics nailed! (Enchiladas, fried chicken wings, and the like.)
My cooking triumphs
I went after and nailed a Scandinavian feast of Swedish meatballs, Danish red cabbage, and Norwegian lefse! I also make a great turkey chili, and my first batch of homemade pesto sauce was a success.
My cooking tragedies
With me, rice is a crapshoot. It's the one thing I can't eyeball measure, so half the time I end up burning the bottom. I finally gave up that battle, got smart, and purchased a cheap little rice cooker and I don't know what I'd do without it.
Recipe Reviews 6 reviews
Caramelized Brussels Sprouts with Pistachios
As far as I'm concerned, this is THE only way to make brussels sprouts! I didn't quite cook the sprouts long enough the first time I made them, so they didn't carmelize and absorb the flavor as well. The second time I added a little bit of water to the pan after I carmelized the onions and added the brussel sprouts and let it all steam a bit together. (And I had steam cooked the sprouts separately for longer before that.) That time it was perfect because it sucked up the flavor. I love the mixing of the slightly sweet and tangy sauce with the bitterness of the sprouts. Delicious.

1 user found this review helpful
Reviewed On: Apr. 12, 2009
Cornmeal Strawberry Cake
Oh, how delightful! I wanted to use up some yogurt and cornbread, so I input those two ingredients into the recipe finder and this is what came up. It's like a dense, sweet cornbread. I used frozen blueberries because I wanted to save my fresh strawberries for another dish. I also try to avoid using white sugar, so instead I put in 2/3c. of brown sugar. I had a slice with some vanilla ice cream while it was still just slightly warm and it was delicious. This recipe is a keeper.

6 users found this review helpful
Reviewed On: Apr. 12, 2009
Quinoa Chard Pilaf
I was happy to stumble upon this dish because I happened to have on hand everything but the mushrooms! I was especially happy to use up the Swiss chard I had in the fridge. Very simple recipe, and I bastardized it a bit with some chicken broth and diced cooked chicken breasts. (I'm not a vegeterian, but I love vegetarian/vegan recipes because they're often healthy.) To me the chard takes a bit getting used to, but overall this turned out deliciously and I'm eating a big steaming bowl of it even as I type!

3 users found this review helpful
Reviewed On: Apr. 11, 2009
 
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