ECUADORITA Profile - (1909179)

cook's profile


Home Town: Maine, USA
Living In: Maine, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Boating, Biking, Reading Books, Charity Work
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About this Cook
Although I've been a member for six years on, it hasn't been until I got married 3 years ago that I had to really take my cooking seriously. My husband has taught me alot and I'm finding I'm enjoying it much more than when we were first married. The braver I get, I particularly like experimenting with seasonal vegis and cooking styles. There's so much to try, but not enough time!
My favorite things to cook
In the winter, I LOVE making different soups. I think its the most satisfying meal on a cold night and it makes excellent leftover lunch after the soup has mellowed for the night in the fridge. Its also very easy to find healthy soup recipes that are packed with flavor.
My favorite family cooking traditions
None. My mom was a working mom and out of necessity stuck with the same pasta dishes again and again. Consequently it got old fast. My grandma was of the depression generation and sticks with casseroles with canned ingredients. While her baking is good, I'm not a baking enthusiast and don't get around to it much.
My cooking triumphs
Without even asking the chef, I successfully copied the pan seared scallop dish with risotto and asparagus that is a favorite entree at the restaurant I work at.
My cooking tragedies
I microwaved and avacado, hoping to soften it for guacamole! It smelled TERRIBLE and was still hard.
Recipe Reviews 8 reviews
I admit I was surprised with how well these came out after all the work. I definitely recommend pan-frying them in olive oil; it makes them crunchier and brings out the flavor. Topped with tomato sauce and parmesan cheese.

1 user found this review helpful
Reviewed On: Mar. 3, 2011
Butternut Squash Soup
Great soup to use up my abundance of garden butternut squash! I roasted the squash with olive oil as others did and I feel this adds greatly to the soups flavor. I added 3 cloves of garlic in with the onions and a couple stalks of celery. I had no marjoram, so I substituted sage, which adds a surprisingly good taste. Left out the cayenne altogether. I did as others and used 3/4 of a pack of cream cheese (1/3 fat). As the squash was well roasted, it fell apart in the cooking process, so I did not puree it, so it had more texture. As a vegetarian I also used vegi broth. Next day the flavors melded wonderfully when we had it as leftovers. This is a keeper.

0 users found this review helpful
Reviewed On: Sep. 23, 2010
Keon's Slow Cooker Curry Chicken
I thought this was a very interesting set of ingredients. I loved the flavor, but both my husband and I felt that all the creaminess made it too heavy/rich, not to mention lots of calories! I think I'll make it again, and instead substituting chicken broth for the cream of chicken soup and lite coconut milk instead of regular. I cut down on the cayenne as suggested, but I could've stuck with more. Otherwise this was easy and satisfied my craving for curry.

1 user found this review helpful
Reviewed On: Feb. 16, 2010
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