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> Kate T.S.
Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Quick & Easy, Gourmet
Camping, Walking, Fishing, Reading Books, Music, Charity Work
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Tomato Basil Pasta
Spicy Strawberry Salad
Turkey Veggie Meatloaf Cups
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About this Cook
I was married to a professional chef for almost 19 years. Learned a lot of techniques for adding flavor, prepping foods and cooking methods. I've taken a number of cooking technique classes at a local cooking institute as well.
My cooking tragedies
Making a birthday cake for my mom when I was 11 and used salt instead of sugar. ye gods. :)
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Healthy, flavorful, and easily adapted to varying tastes. Very easy to assemble/cook: prep the ingredients to have them ready, and avoid the undercooked potato issue by dicing and boiling with carrot chunks before adding to the skillet. I took a couple of suggestions and mixed them: no heavy cream; I used a can of coconut milk plus about 1/2 cup of tomato sauce and let those cook w/veggies into a thickened sauce. I used some diced jarred jalepenos (raw ones are hard to handle) and added enough spices to get it started....curry & s/p available when serving. Served with EASY tzaktizi sauce from this site (or just use some sour cream!).
1 user found this review helpful
Jan. 29, 2012
This is really like a lovely rendition of pico de gallo, and we all loved it. I used red onion instead of the Vidalia (sweet) onion, but only used about a quarter cup (onion gets so overpowering, especially for leftovers). Highly recommend investing in buying 4-5 avacados for this - you'll probably find 3 decent ones in that bunch (wish they had see-through skins!!) Followed other reviewers in creating colors - orange bell pepper, red tomato, red (purple!) onion, dark green cilantro, light green avacado. Don't scrimp on lime juice (fresh and/or bottled) and s&p; cut avacado in BIG chunks and gently toss just before plating. I served this on top of baby greens and arugula (nice bite to go with the salad). A great salad that would be loved from Austin TX to San Diego.
2 users found this review helpful
Oct. 23, 2011
I make this fairly often and usually edit the steps to speed things up. I melt the shortening (butter really does taste best...) then sautee about a tsp. of minced garlic (in the jar). I don't slice open the chicken breasts: I use a rolling pin to pound the breasts between saran wrap until flattened uniformly. Dredge them in flour seasonsed w/s&p, sauteed them until golden brown, and keep warm in the oven while I sautee (canned or fresh) mushrooms, a bit of lemon juice, white wine if I have it (stock or water w/chicken bullion granuales also works), and usually a bit of flour mixed into the liquid before adding to the pan. Add capers last, then return meat to pan to meld flavors. I usually make double the sauce and serve w/either some kind of rice or some kind of pasta. Love the flavors!
4 users found this review helpful
Sep. 27, 2011
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