UMKATIBA Profile - Allrecipes.com (18724318)

cook's profile

UMKATIBA


UMKATIBA
 
Home Town: Mobile, Alabama, USA
Living In: Alexandria, Al-Iskandariyah, Egypt
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Walking, Photography, Reading Books, Painting/Drawing
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Vegetables for Stuffing
About this Cook
I have 5 kids ages 6-12 yrs so EVERYTHING I make must be 'quick&easy'. I don't have time for anything too convoluted. Also, living in Egypt has required me to learn to make a lot of things I took for granted in the US such as brown sugar, sour cream, etc.
My favorite things to cook
I love vegetable dishes of any sort. Living in the vegetation capital of the Middle East and North Africa, we have all sorts of fresh vegetables to choose from. Also, I love to make soups from scratch.
My favorite family cooking traditions
Oversalting food! ha. My mom almost always "undersalted" and so my dad and sisters and I would add salt as we walked by the kitchen when she wasn't looking. A couple of times we must have all done it on the same day, as the family blood pressure reading was off the charts and dinner inedible!
My cooking triumphs
I have learned to make my own clarified butter from buffalo milk, yogurt, brown sugar, and french bread in the last 6 years, all out of necessity. (No Safeway around here.) It's been really interesting.
My cooking tragedies
I found recipe on here for lemon bars and made it exactly as the directions were written. It turned out to be a total waste of ingredients and time. It was the foulest thing I'd ever tasted!
Recipe Reviews 8 reviews
African Curry
I have a VERY large family and there is no way to make a recipe like this (even doubled) without them coming to make sandwiches 30 minutes later. SO....I used this as my base recipe and just after the onions had browned, I added peeled, washed and chopped carrots, potatoes and sweet potatoes and allowed them to cook for about 10 minutes before adding the curry, etc. Because of how much room it took in the pan, I transferred these ingredients to a crockpot and then browned the chicken in olive oil with the remnants of the earlier mixture still in the pan. Once slightly browned I added the chicken to the vegetable and curry mixture already in the crock pot, added a little hot water and then covered and cooked on high for 4 hours. All I had to do following my errands was make rice to serve with it. (Half the family ate it with Basmati rice and the other half ate it with long grain brown rice!) EVERYONE was licking their plates clean. TOTALLY making this again! The chicken doesn't make or break it. We have Hindu guests coming for dinner and I'm making it the same way....only without the chicken. THANK YOU FOR SUCH A GREAT RECIPE!

1 user found this review helpful
Reviewed On: Jan. 11, 2014
Shrimp Fettuccine Alfredo
I think that this recipe is a fabulous base...we used it with imitation crab meat and added shrimp. I added fresh basil from our garden and used thick whipping cream in place of the half and half. (What I had on hand.) My kids and husband DEVOURED it served over penne and have begged me to make it again. Definitely easy and right up my alley in the time-consumption department. A keeper for sure.

2 users found this review helpful
Reviewed On: Oct. 27, 2013
Gumbo Style Chicken Creole
I made this last night when we only had 6 pieces of chicken and 7 mouths to feed. As with many of the other reviews, I used butter instead of oil and omitted the mushrooms and Worcestershire sauce. I also forgot to pick up celery while at the grocery store, so I just added 1 tsp of celery seed. Other additions: Creole seasoning, a little extra soy sauce and 2 serrano peppers. Everyone scarfed it up. It rocked. Thank you for a great jumping off point. Next time, I'll add okra.

2 users found this review helpful
Reviewed On: Sep. 14, 2013
 
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