I'm a stay-at-home of two girls in the NYC metro area. Growing up, we mainly ate out to eat because my parents didn't have time to cook for our family of 7 while they were building their business. I just carried on the tradition of a fast-paced, dining-out life until I moved to Manhattan, ironically. It was there in my 4' x 6' kitchen that I found comfort in home-cooking. I learned to cook after finding Allrecipes, literally. I used the ingredient search, found the best recipe and read the instructions and reviews . . . now, in addition, I've grown to use several cookbooks and invent recipes of my own.
My favorite things to cook
I love cafes and bakery items . . . especially scones, muffins, quiche and a good mocha, but I want to feel good about it. So I experiment with natural, whole ingredients to achieve that same comfort food taste without inflicting harm on my body: whole wheat flour, organic spelt flour, honey, raw organic agave nectar, free-range eggs, almond milk, dark chocolate, aluminum-free baking powder, you get the picture . . .
My favorite family cooking traditions
I used to make brunch for my family every Saturday morning (I love brunch!), but now during the summer, we're visiting different farmer's markets and juicing our fresh produce. :)
My cooking triumphs
One day I had leftovers, some glazed roasted pork loin and a sweet potato puree, and I decided to make a pot pie out of it (with whole wheat crust, of course). The filling was creamy, flavorful and slightly sweet. My dinner guest and husband still talk about it. There was also the melting, frothy homemade marshmallows and unbelievable creamy hot chocolate (melted chocolate, milk, cream, vanilla) I served at Valentine's Day. These days I'm marveling over my spelt flour-agave nectar chocolate chips scones - they're incredible, if I do say so myself.
My cooking tragedies
Too many to count. :( Like accidentally adding peppermint extract instead of vanilla extract to chocolate chip cookies. Overcooking a chicken roast. Adding balsalmic vinegar to rice before it cooked (even after an hour, the rice didn't soften a bit).