Anichka Profile - (1890966)

cook's profile


Home Town: Urbana, Illinois, USA
Living In: Cambridge, Cambridgeshire, England, U.K.
Member Since: Sep. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Indian, Middle Eastern, Healthy, Vegetarian
Hobbies: Hiking/Camping, Biking, Walking, Music
  • Title
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  • Overall Rating
  • Member Rating
Vegetarian Cabbage Rolls
Bloody Mary Deluxe
vegan split pea soup
About this Cook
I live on my own so one of my challenges in cooking is to find good meals for one (or ones that I don't get tired of quickly).
My favorite family cooking traditions
My mother and I both love cookbooks and trying out new recipes, but sometimes the best times are being unorthodox about holidays and going really simple. One Thanksgiving we decided on homemade soup and sandwiches for dinner. It was lovely to spend the time in the kitchen over soup to enjoy a great, simple meal together.
My cooking triumphs
I love to cook meat for people because I don't eat it. I worked in restaurants for many years though, so it's always a bit of a triumph when a meat lover is surprised by my ability to make something bloody they would enjoy.
My cooking tragedies
The worst was for a boyfriend's birthday. I am a vegetarian but tried to make beef stroganoff for him since he loved it - "Brick Stroganoff" was more like it. I thought I would at least do well with the birthday cake. I made a white cake with white frosting topped with strawberries, but neglected to chill any of it on the hot summer day it was. All of the strawberries slid off and it was a watery mess.
Recipe Reviews 26 reviews
Lamb Tagine
This was so good. I do not like lamb, but my husband does, so I made it for him. I loved it. Could not even really tell I was eating lamb with all the spice! I did double all the spices because we like spice. Ended up adding a little more cornstarch than called for because it still wasn't thick with the recommended amount. Recommend getting leg of lamb for this. We got some shoulder stew meat but could barely get anything off the bones to cook.

3 users found this review helpful
Reviewed On: Sep. 28, 2011
Flourless Chocolate Cake I
My husband made this as my birthday cake and it was out of this world delicious. He followed a few of the reviews and replaced the water with liqueur (we used a raspberry one since we knew we wanted raspberry syrup too). He used 3 whole eggs and 3 egg whites as per one review. To make the topping, we used frozen raspberries, defrosted, and simply blended them along with enough liqueur to make them fluid. Served on plates drizzled with the raspberry topping and whipped cream. Yum!

21 users found this review helpful
Reviewed On: Jan. 29, 2011
Vegetarian Cabbage Rolls
Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling. For the sauce, I used the one from the Turkey Cabbage Rolls listed on It was okay, but it would have been better without brown sugar, as it was on the sweet side. All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!

9 users found this review helpful
Reviewed On: Jan. 1, 2009

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