POETMARY Profile - Allrecipes.com (18815741)

cook's profile

POETMARY


POETMARY
 
Home Town:
Living In:
Member Since: Jul. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Indian, Healthy, Vegetarian, Dessert
Hobbies: Walking, Reading Books
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About this Cook
I'm a yoga poet geek in small(ish) town Texas. I'm (mostly) vegetarian, and am into natural/organic foods. Right now (Sept 2007) I'm training to walk a half-marathon in Dallas in December.
My favorite things to cook
I looooove baking...esp., quickbreads, muffins, cakes, etc. I also love finding creative veggie dishes, and figuring out ways to spice things up (I love me some curry).
My favorite family cooking traditions
Baking...definitely! I come from a looooong line of wonderful southern cooks. My mom can bust out biscuits in a blink, and my grandmother makes a mean sweet-potato pie.
My cooking triumphs
Hmmmm...they're related to Thanksgiving. First (and only) traditional Thanksgiving I did on my own, I completely winged it based on what I saw my mother do as I grew up, and it turned out fabulous, with a few surprise guests. The second is the making of a vegan tofu-based "turkey" for my brother. He's no longer vegan, but we loved that fake turkey (I got the recipe from here).
My cooking tragedies
Hmmm...first time I mashed sweet potatoes, I was heavy handed with the ginger (I love me some ginger). I liked it...everyone else hated it. And once I decided to try making cookies with crushed cinnamon disks in them...a sticky mess.
Recipe Reviews 4 reviews
Barbeque Chicken
I'd never made my own barbeque sauce before. This one was wonderful. Very simple. I made just a few modifications based on other suggestions. I was making chicken for a school potluck, so I quadrupled the recipe. I used white wine instead of water. I used half the amount of salt and substituted with cayenne pepper and garlic powder (1/4 tsp each). I cooked as directed, then after transferring my chicken to a crockpot, thickened the sauce with corn starch. It made our lounge smell *heavenly* as it kept warm for lunch. I got lots of compliments about the sauce and the chicken. Thanks muchly for the recipe!

2 users found this review helpful
Reviewed On: Apr. 8, 2009
Tea Biscuits
This was one of my "can't sleep so let's bake" experiments. I took this basic recipe and altered it to make orange cranberry scones. Here's what I did. I used half whole wheat, half all-purpose flour. I added a tablespoon and a half of sugar, and a teaspoon of ground ginger. I used vanilla soymilk, and a teaspoon and a half of orange extract (no fresh oranges). As I kneaded the dough, I pressed dried cranberries in. I cut it into 11 triangles, and baked slightly longer than the recommended time. They turned out light and yummy. I'm definitely adding this one to my collection.

1 user found this review helpful
Reviewed On: Sep. 28, 2007
Zucchini Bread V
This is my FAVORITE recipe from this site. I've made it at least 10 times. It's wonderfully versatile. I used whole wheat flour and egg replacer (I'm vegan). The last time I made it, instead of using ground ginger, I grated in about 1/4 cup of fresh ginger. I've also used this recipe with grated carrots instead of zucchini...and grated apples (using cinnamon instead of the ginger). Also, I usually cook it in my ring pan. The last time I made it, I used whole wheat pastry flour so it'd be lighter...added a glaze to the top and took it to a potluck...it was scarfed up!

42 users found this review helpful
Reviewed On: Jul. 27, 2004
 
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