Sola Profile - Allrecipes.com (18819552)

cook's profile

Sola


Sola
 
Home Town: Montana, USA
Living In: Spokane, Washington, USA
Member Since: Jul. 2004
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Italian, Mediterranean
Hobbies:
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Beef Paprika w/ brown rice
About this Cook
I used to be known as someone who could not handle mac and cheese out of the box. Now I think I can make just about anything AND have it be great. The change came when I was pregnant and very, very hungry. Now it has been a few years and I think I do pretty fantastically. My toddler is willing to try anything I put in front of her, so that helps too.
My favorite things to cook
I'm lactose intolerant and won't eat pork, venison, lamb or anything that could be considered a pet within reason, so that narrows it down a little. I am pretty good at accomodating recipes to make them less dairy-potent. I get stuck in a lot of soup and stew phases (love my corn chowder recipe off here!), I make a lot of burgers-- beef and turkey. I love Italian and Asian dishes. However, I am not much of a dessert baker.
My favorite family cooking traditions
Spaghetti, chili and turkey chili were always my dad's forte, and I wanted to learn those recipes quickly (even though they're not so much recipes as they are "umm use about this much until it tastes good") I will be seriously depressed the day I have a Thanksgiving without my mom's stuffing.
My cooking triumphs
Cooking the "Gyroll" recipe that's on this site. As a beginner, I thought it seemed really complicated with the dough and all the dishes and chopping, but it turned out so great! Other highlights include successfully made gumbo, quiche and my own pizza crust.
My cooking tragedies
I don't even want to talk about the time I tried to scoop out zuchinnis and fill them again. Turned out... interesting. Let's just say that.
Recipe Reviews 298 reviews
Joey's Peanut Butter Cookies
No shortening! That's what I liked. I made these into bars by cooking the whole thing in a 7x11 dish at 375 for about half an hour. I have no patience for individual cookies. It worked great, even with just shy of a cup of peanut butter.

3 users found this review helpful
Reviewed On: May 8, 2008
Honey Wheat Bread II
Love this recipe! Especially great when you're out of eggs and milk. I use brown sugar instead of honey and just make one big, irregular-shaped loaf instead. It has too cook just a little bit longer, but saves some trouble. I love how this has very little hands-on time.

3 users found this review helpful
Reviewed On: May 8, 2008
Quinoa Tabbouleh
I halved 10 oz. cherry tomatoes, cooked a little bit of white onion in olive oil in the same pot I cooked the quinoa instead of green onion, added a bit of black pepper and didn't have any parsley. Still perfect, though I may cook some garlic in w/ the quinoa next time.

7 users found this review helpful
Reviewed On: Apr. 5, 2008
 
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