Colleen Profile - Allrecipes.com (187684825)

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Colleen


Colleen
 
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Member Since: Dec. 2012
Cooking Level: Not Rated
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About this Cook
A 40-something wife and Mom. I cook (and bake a little) gluten free. Used to love baking SO much but on a different culinary path now (not by choice!) Since very little of my time now is spent on baking, my focus in the kitchen has changed and I am able to more finely hone my cooking skills. Feel free to browse through my recipe box if you are interested in gluten free recipes :-)I am slowly trying to cultivate TNT recipes into regular rotation but have mostly come to rely on my instincts more when cooking - it's so freeing to not follow a recipe, or just to use one for inspiration.
My favorite things to cook
I am currently loving my Spiral veggie slicer! It makes the best gluten free veggie noodles, such as with zucchini. So good lightly steamed and topped with a decadent marinara or meat sauce, or just drizzled with a lovely oil and topped with some fresh Parmesan. I am also completely in love with cheesecake so love to bake up new flavors once in a while, with a TNT gluten free crust of course!
My favorite family cooking traditions
Sunday dinner! ...Baking with Grandma...that's where I got my love of baking, I'm sure. I fondly remember baking up bread with her when I was little - can still feel the soft dough and smell the yeasty goodness. I always associate the smell of yeast and fresh baked bread with my Grandma :-)
Recipe Reviews 13 reviews
Double Layer Pumpkin Cheesecake
This was a fun and delicious alternative to pumpkin pie. I really liked the two layer aspect of it. I would not recommend using a store bought graham pie crust though - they are not usually good quality and will totally take away from the finished result. I needed a gluten free crust anyway, so chose to go with a home made almond crust which is basically ground whole almonds and butter. It was a fabulous complement to this wonderful cheesecake. Just a dollop of unsweetened real whipped cream is needed on top to keep it from being too rich overall. A tip for avoiding a cracked top on your cheesecake- use room temp cheese and eggs, and don't over beat while mixing. Also, when the cake is done, turn the oven off and leave the cake in with the door ajar, until the oven cools. You can also run a knife around the edge to loosen the cake from the sides of the pan. Then, refrigerate. Cheesecake is also best best made the day before serving.

1 user found this review helpful
Reviewed On: Oct. 14, 2013
Chef John's Raw Kale Salad
I loved the twist the cumin added to this dressing. Also, perfect balance of sweet and tart, with the addition of oranges and apples in the salad (had to leave out the persimmon as I couldn't find a decent one). I did use a mild flavored avocado oil instead of the olive oil though, as I didn't think I'd care for the strong taste of the olive in this. It's true, the strong kale taste disappears, but it still retains it's pleasant texture. The video on how to cut the orange supremes was great - so glad I know how to do this now!

1 user found this review helpful
Reviewed On: Oct. 14, 2013
Italian Style Sausage
This is a great starting point for a mix of spices for Italian sausage, easily tweak-able to individual preferences. I like to reduce the salt and increase everything else by just a bit, subbing out some of the anise for fennel. Also usually use a mix of pork and turkey. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Oct. 7, 2013
 
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Cooking Level: Expert
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