Veggie Girl Profile - (18928340)

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Veggie Girl

Veggie Girl
Home Town: Half Moon Bay, California, USA
Living In: San Jose, California, USA
Member Since: Feb. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
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Three Generations of Cooks--My mom (left), grandma (center), and me (right)
About this Cook
I am graduating from San Jose State in the fall and am a proud auntie. My mom and I are best friends and enjoy cooking, seeing movies, talking, and traveling together.
My favorite things to cook
My favorite thing to make are cookies, of which my nephew, John, and niece, McKenna, are my official tasters. I became a vegetarian a few months ago and am currently experimenting with a lot of new recipes. For dinner on weekdays, I typically make a lot of stir-fries (with legumes, seitan, Quorn chicken, or tofu) and soups (I like the Tortilla Soup and Beaker's vegetable soup from this site). I am stil making chicken once in a great while, but then only using organic, free-range chicken. Usually if company is coming over, I like to make spaghetti (with a tomato sauce), lasagne (with spinach or vegetable crumbles), or enchiladas (with cheese, black beans).
My favorite family cooking traditions
As my family is Swedish, my mom and grandmother have made swedish meatballs, potato sausage, and rice pudding every Christmas Eve. In addition, every New Years Eve since I can remember, my mom has made won tons (fried pork dumplings) with sweet and sour sauce.
My cooking triumphs
I make excellent cookies--thanks to my mom and grandmother who are both well known for their baking talents and passed down their secrets to me. Also I am good at making spaghetti and lasagne, as well as enchiladas (which was the very first thing I ever made in the kitchen when I was just nine years old!) Past triumphs in my cooking experience include a prime rib and a cedar plank salmon (made for my meat loving friends). My last recipe I made that turned out really well was soft black bean tacos.
My cooking tragedies
There have been many along the way, especially when I was first learning to cook. A lot of cookies went straight from the baking pan into the garbage disposal. However, one memorable incident comes to mind regarding an eggnog cheese cake. I didn't cook it long enough and then I took it out of the pan too soon and suddenly I went from having a cake to having a puddle of cream cheese on my kitchen counter. I had guests coming in a couple hours, so I skipped making something else for dessert and went straight to the store to buy a cake! Just when I thought I was reaching an intermediate/expert cooking level, my cake turned into a puddle!
Recipe Reviews 36 reviews
Ultimate Irish Cream Chocolate Mousse
Good, but with some tweaking it could be great! I made it as is, this first time, but next time I will add more sugar to the whipped cream and add more Irish cream (at least 3 tablespoons). Recommend using a double boiler for the chocolate, and make sure the egg white are beat very stiff and dry. Nonetheless, it was light and fluffy (perfect after a heavy meal) and will be my go to St. Patrick's day dessert!

3 users found this review helpful
Reviewed On: Mar. 17, 2011
The Best Vegetarian Chili in the World
This recipe needs major adjustments to be the "best in the world," but it has potential. The author is on the right track with the ingredients (the mix of vegetables and the types of spices etc.), but the amount of chili it makes is more like 10 to 12 servings (too much for the average person's needs unless you're cooking for a large group) and the amounts of the spices were excessive (1 tablespoon salt and 1/4 cup chili powder are way too much in my opinion, so I cut those significantly--I used 1/2 teaspoon for the salt and 1 tablespoon chili powder). I made adjustments for my needs by cutting the ingredients for the chili in half (as I was only cooking for 2), omitted the jalapenos (if I do add them in the future, I will only add 1 and omit the canned green chilies and will make sure to seed it as with the seeds the chili would be too spicy for me or my household), and I washed and drained the beans (to reduce the sodium content). I sprinkled the chili with grated cheddar cheese and served it with the Homesteader Cornbread on this site and it made a great meal for a cold, rainy evening! This recipe is a good place to start and I will use this as a base in the future!

6 users found this review helpful
Reviewed On: Feb. 19, 2011
Homesteader Cornbread
Very good recipe--I followed it almost exactly (with exception of baking at 375 degrees F and adding 2 tbsp. jalapeno peppers). The cornbread rose beautifully and was soft and fluffy (not oily, greasy or too crumbly like other recipes I've tried). Some reviewers spoke of the cornbread being dense/heavy, but I found it to be just the right (however, I let the cornmeal soak for 10 minutes, and I sifted the flour mixture before adding the oil and eggs). The only drawback is that the cornbread was lacking in flavor, even when I added 2 tablespoons jalapeno pepper (seeded and chopped). It also was not very sweet (but that's ok, as I like to add honey and butter when I eat it). I will make this again but I will do as other reviewers suggested and switch the amounts for the flour and cornmeal (2 cups cornmeal and 1 1/2 cups flour) and perhaps reduce the baking powder to 2 1/2 teaspoons. Also for more flavor, I will add a whole jalapeno (seeded and chopped) and 3/4 cup thawed frozen corn. I think that this is a great foundation for cornbread that you can alternate it to your own personal tastes!

3 users found this review helpful
Reviewed On: Feb. 19, 2011
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Cooking Level: Expert
About me: I had been using AR on and off for over 10… MORE

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