gmj Profile - Allrecipes.com (188018607)

gmj


gmj
 
Home Town: Worcester, Massachusetts, USA
Living In: A Subburb Of Boston, Massachusetts, USA
Member Since: Apr. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Charity Work
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Blog...  1 post
 
Mar. 8, 2014 11:18 am 
So simple, it is not even a recipe. just a  healthy 2 ingredient "idea"Just 4 thick pieces of salmon topped with 1/4 to 1/2 C.  jarred pesto.Top salmon with pesto. roast @ 400 for about 20 minutes. That's it!!! I have whipped this up on a week night and even served it to company. For an equally… MORE
 
 
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About this Cook
my cooking has transformed from feeding children @ home to creating healthy high impact meals for a variety of special needs. Examples include seniors, cancer patients, and now learning more about diabetes. My over all cooking style is "feed the body while feeding the soul". By combining BOTH, better mental and physical health can be much improved, while having so much fun.
My favorite things to cook
I like to include veggies in many forms. Some are hidden to boost the nutrition of those who eat very little (seniors) and those who choose to skip veggies often. I like simple make ahead meals as much as possible, but also love cooking with kids. They LOVE the "body and Soul" approach because the "good stuff" is always included in a way that they can get away with, by adding in a healthy touch
My favorite family cooking traditions
Love Love Love large family get together times and sharing family traditions while creating new traditions. I love cooking for others. I cook occasionally for a home away from home for families who have cancer.
My cooking triumphs
I taught my children , not only to cook, but to LOVE cooking. By age 12, my kids could make the entire Thanksgiving dinner on their own including all the pies.One such holiday, I was in the hospital, and could not be home. They did it all by themselves. It was amazing and the guests were might impressed. Today they are amazing "foodies" and their skills far exceed my own.
My cooking tragedies
Once I made beef Burgundy that was so bad my dog would not eat it. I was 12 then . In my teens I made a key Lime pie that the center did not set up ..It was a "juice" pie.
Recipe Reviews 12 reviews
Bacon Cheddar Patty Cakes
I REALLY liked Irish Coleen's idea of using mashed caulflower for a low carb version. You will definitely have to add more seasonings as she mentioned. Garlic powder, onion, chives & and maybe parm cheese and pinch of red pepper flakes.Read the reviews about 1) fry mixture when mixture has chilled. Besides, it allowed for make ahead & fry later 2) adding 1 to 2 T. Flour, so they do not fall apart. One other note: Mashed potatoes do not freeze well....they get gummy.

1 user found this review helpful
Reviewed On: Jun. 19, 2015
Zucchini Pizza Bake
I add a few things like olives and cheddar instead of Monterey Jack. I like that better. Needs a bit of spice like garlic & red pepper flakes. etc. I like to add in some fennel because it gives a sausage flavor without adding salt. ( almost all sausage has some fennel in it.) A little pepperoni added gives a nice pop of flavor also... but just a little. Basically, you can add anything you like that you would normally put on the pizza. Even people who don't like zucchini have told me they'll eat it this way...so it might be a way to get your kids to eat a few more veggies

0 users found this review helpful
Reviewed On: May 26, 2015
Easy Flank Steak Fajitas
I think the biggest , yet simplest to fix, problem is the WAY the foil is used. Simple leave a large opening , not just holes in the foil to allow ALL steam to escape. I personally would do this on flat open foil, for an " oven fried" taste, then draw foil up loosely around the food to keep warm. The marinate is very good, but I add cumin, garlic powder, and Mexican oregano ( regular oregano works well too) to the chilli powder. I like a blend of EQUAL PARTS (1t. each) of cumin, garlic powder, oregano, and chilli powder. That does give much more of a taco flavor ( b/c of the cumin) but can be adjusted by adding less cumin and slightly more chilli powder. If that is your taste. In fact, I make up that blend of equal parts of those spices in a 1 to 2 cup jar in my spice cabinet and use it to make many Mexican foods including tacos. It is cheaper and healthier ( b/c No over load of salt) than the envelopes that charge $1.00 or so for a single serving. Overall a quick easy anytime meal that balances some veggies, meat and starch, in a a convient way. BTW that spice blend makes a great tex mex rub. Hope this gives even more ideas for using quick easy foil meals. Oh yeah, try theses ideas on a larger scale on a foil cooked pot roast. Just roast L O N G ( a few hrs)and low temp(275) any weekend. Then serve fejitas or quesadillas w/ the left overs.

2 users found this review helpful
Reviewed On: Nov. 14, 2014
 
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Cooking Level: Expert
About me: For years I have heard so many people say that… MORE
 
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