robindiamond316 Profile - Allrecipes.com (187191935)

robindiamond316


robindiamond316
 
Home Town:
Living In: New York, New York, USA
Member Since: Dec. 2012
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Blog...  6 posts
 
Aug. 1, 2013 6:38 pm 
Updated: Aug. 6, 2013 4:36 pm
Hi,  It's been a while-a long while.  I have been swamped with work (special ed teacher) and working out.  I am happy to announce that I reached my goal weight on July 20.  I'm in my second week of maintenance.  Not to plug, but Weight Watchers works, when you follow it.  My new goal is to… MORE
 
 
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From The Blog:  Vegephilia-all things veggie
Robin
About this Cook
I have loved cooking since I can remember. I have fond memories of watching my mom, grandmother--and my dad and grandfather cook. I learned even more when I became a vegetarian and my mother said she'd buy what I needed but I'd have to cook my "concoctions" myself.
My favorite things to cook
Gosh, I wish I could pick one. I make a rice casserole that I love. I like baking pies too. There's a veggie version of puttanesca sauce that I make from scratch. And I'm pretty proud of my greatly-reduced fat version of Alfredo sauce.
My favorite family cooking traditions
My cousins and I talk about watching our grandmother make "tagelach," a Jewish dessert made of sweet fried dough nuggets held together with nuts and honey (the Italians make something similar, but I don't know their name for it). Potato latkes and different "kugels" are also fond memories. My family's recipe for chopped liver is legendary. I make a vegetarian version of it.
My cooking triumphs
I am pretty dam proud of my vegetarian chopped liver. My other triumph is my stuffed mushrooms. The recipe I am proud to take credit for is my vegetarian stuffed red peppers. It's complicated so I haven't made it in awhile.
My cooking tragedies
I began looking at the cookbooks lying around the house when I was about nine. I decided to make my father a sardines and canned peas omelette. He got sick and the dog wouldn't eat it. Then there was the chocolate cake I baked with my cousin, to which we added 4 bananas. The cake deflated before our eyes. But the one that comes in second, behind my omelette, is the eggplant I roasted in the oven, without making slits in it first. It exploded in the oven and I spend days cleaning it off. The explosion caused the rests that the oven racks went on to bend, making the racks in the oven rest on a slant (interesting when trying to bake cakes).
Recipe Reviews 1 review
Chef John's Hot Spinach Artichoke Dip
I wanted to try this recipe because it seemed so simple, and because it was far healthier than others I've seen. I am so glad I did. It was amazing. You don't need heavy cream, sour cream or mayonnaise for this dip to taste delicious. When I make it again, I want to find a was to thin to out just a little. It was very thick. I also wondered about adding sliced mushrooms or sliced olives to it. This is a flexible recipe. I highly recommend it.

1 user found this review helpful
Reviewed On: Jan. 1, 2015
 
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