Rick Profile - Allrecipes.com (18662301)

cook's profile

Rick


Rick
 
Home Town:
Living In: Chatham, Ontario, Canada
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Charity Work
Recipe Box 3 recipes
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Jack and I
About this Cook
I'm now officially a senior and have only discovered the joy of cooking in the past decade. Works well for us as my wife was never inspired by cooking so she was glad to hand over the pans. I'm slowly adopting a paleo/primal diet which is working out well (my doctor says I'm no longer even close to being diabetic) but provides additional challenges as my spouse is of the low fat persuasion.
My favorite things to cook
Stir fried anything. I like to play with my food and watch it cook.
My favorite family cooking traditions
Not too many that I wanted to keep as my dad was a meat and potatoes man, meat cooked till it was dry and vegies that would have been a credit to Gerber.
My cooking triumphs
Squash stuffed with onions and dates.
My cooking tragedies
A seemingly never ending string of insipid soups. I know, not exactly a tragedy but it is the bane of my life in the kitchen.
Recipe Reviews 11 reviews
Jamie's Cranberry Spinach Salad
I served this to a meeting this week and a dozen people devoured a doubled recipe. I had to use pine nuts as one person has a nut allergy. I will be making this again but I'll be cutting back on the sugar and/or using a different sweetener as it was way too sweet for my taste.

3 users found this review helpful
Reviewed On: Dec. 23, 2011
Marinated Flank Steak
Excellent marinade. The only change I made was to tenderize the steak with my Jaccard then a change of plans caused it to be marinated for 32 hours. I will be interested to do it again to see if the extra 24 hours had any effect.

2 users found this review helpful
Reviewed On: Sep. 18, 2011
Asparagus with Prosciutto and Pine Nuts
This is a keeper. I scaled the recipe as it was just for two, had only one rather old lemon on hand so skimped on the juice, and wanted to serve with pasta so I upped the fat just a bit and added a few spoonfuls of pasta water at the end then stirred fettucini into the pan. I'll make this again when I have more lemon in the pantry.

5 users found this review helpful
Reviewed On: May 22, 2011
 
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