chanex Profile - (18639086)

cook's profile


Home Town: Cameron, Missouri, USA
Living In:
Member Since: Sep. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Walking, Reading Books
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About this Cook
I love to cook tried and true recipes, as well as venturing into new ones. I'll try anything twice (in case, I mess up the first time:) I feel a home-cooked meal gives more pleasure to my family any day over eating out, from bonding to quality to money saved. The only thing I then have in it is my time...and the time I spend in the kitchen is a true escape for me. Living in such a fast-paced world, I feel like there's never enough time. But, standing in my kitchen, for some reason, I feel as if time stands still. I am able to be creative, feel accomplishment & serve others in that time, whether it is a seven course meal or quick & easy recipe I am preparing.
My favorite things to cook
Soul food: homemade chicken & noodles, stews, stroganoffs Indian: chicken dishes(makhani, tandoori,tikka), roti & naan (breads), any subzi (vegetable dish),biryanis (rice) & dals (dried lentils, peas or beans) Any Mexican, Italian or Chinese dish! Slow-cooked meats (pork loin, brisket, roast, chops)
My favorite family cooking traditions
My mother, sister, aunt and I have always gotten together for a Runza Day. We prepare a delicious German recipe made of homemade bread dough, filled with meats, cheese, onion & cabbage. As far back as I remember, we always made no less than 60, and sometimes up to 120 runzas in that day together. When anyone in the family, and eventually friends, heard we were making them, the phone would ring all day with requests for some. Then srangers to us, but friends to others, would try them, and then they became our friends too! If you know what I mean:) This has been a long-lived tradition with us girls and now my 14-year old daughter is part of our "Runza group" and I couldn't be happier to share in this tradition with her!
My cooking triumphs
Having owned my own restaurant in the past, I cooked for large dinner parties and the public in general, with only a couple faux pas. The majority were successful & quite a triumph no matter what dish I prepared. I realized then that the pressure & risks of cooking so much for so many made me perform even better. Making my first Indian dishes perfect (according to my fiance' who's North Indian). They were chicken biryani, chicken makhani, aloo gobi, pav bhaji, rajma, bindhi, chole bhature, & naan. This encouraged my love & appreciation for Indian cooking, which I had never eaten, let alone cooked until I met my fiance'.
My cooking tragedies
Burning over 20# of homemade beef & noodles to be ready to serve in my restaurant. Might I add, it was a dish customers would wait each wk for! In the last 15 min, I decided it needed to be thicker, so as I was bringing it to a boil to add thickener (and mashing potatoes as well), it scorched on the bottom. It still looked delicious, but the "burnt" smell overwhelmed my senses before I could even put it in my mouth...what a disappt for me & for others. Roti, roti, roti! I'm a perfectionist by nature and I watched how easy my Indian friends made roti. For the life of me, I couldn't get this flat bread to turn out. Used proper ingred, utensils, heat, everything! I got so frustrated, but tried it every night(most of the time burning it before it would puff up)& yes, I adj heat to every temp. After a few wks, I realized my friends were all using gas or elect stovetops (WITH coils).I was using a smoothtop w uneven heating.So I got rid of the tawa,changed pans & Wa-La! Roti is perfect!
Recipe Reviews 28 reviews
Homemade Black Bean Veggie Burgers
Must try it with Garlic Aioli recipe found on this site! Yummy!! Like suggestions given, I use more bread crumbs (maybe 3/4 cup) & add more salt. I use Pampered Chef's Mix n Chop to mash beans-saves soo much time! Also, use cheesecloth (or reusable, mesh turkey stuffing bag, found at Wal Mart in kitchenware for under $1) to strain all juice from veggies in seconds. In fact, dries out & holds together so well, that I'm able to add a small spread of butter to each burger for added flavor after flipping on George Foreman grill. Oh, and out of habit, I always stick in freezer for a bit before grilling or even many days ahead. They never fall apart on me. I serve with pepper jack cheese and fresh-cut veggies...and don't forget the secret weapon-Garlic Aioli!! Served mine on grilled focaccia bread...delish!!

0 users found this review helpful
Reviewed On: Jul. 2, 2014
Broccoli, Rice, Cheese, and Chicken Casserole
Made recipe as stated & it was a little bland & way too cheesy. Made again and i have to say: Do NOT add dry onion soup mix like others suggested! This gives the dish an artificial taste. Wish I would have sauteed onions and added them like it called for. Used rotisserie chicken & shredded it. Cooked basmati rice in rice cooker while I steamed broccoli in micro. Added 2 TB sour cream. Only used 8 oz shredded colby jack for cheese, but stirred in more milk for creaminess toward end. Definitely needs more flavor, so I added Lawry's seasoning salt, garlilc powder, plenty of salt & pepper. Put some in a small dish to experiment with & added couple dashes of garam masala, cumin & coriander powder (Indian spices) and it added a nice flavor.

1 user found this review helpful
Reviewed On: Feb. 19, 2013
Shahi Paneer
Wonderful base, however, I did saute fresh, minced green chilies, clliantro & ginger with the onions & garlic. Added fresh, pureed tomatoes. Didn't have cream, so I used 2 TB sour cream, about 1/2 C of 2% milk & 1/4 C of cashew paste (thickener). I used an electric grinder on 15 cashews (from trail mix I had on hand:). You can also chop nuts fine and grind to a paste by hand. If you don't have a pestle & mortar, use a heavy duty ice cream scoop and small, sturdy bowl. I love this thickening agent which has great flavor! I had to add a little more towards the end to our liking. Also, added 1/2 tsp garam masala. Peas would be great in this recipe. Topped with fresh cilantro and served with roti.

0 users found this review helpful
Reviewed On: Feb. 19, 2013

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