Snacking on Sunshine Profile - Allrecipes.com (19479417)

cook's profile

Snacking on Sunshine


Snacking on Sunshine
 
Home Town: Los Angeles, California, USA
Living In: Toronto, Ontario, Canada
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Boating, Biking, Walking, Photography, Reading Books, Painting/Drawing, Wine Tasting
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About this Cook
My name is Stephanie. I’m a 23-year old Mediterranean/American who believes she can do anything with a pen, fruit and plenty of salt water.
My favorite things to cook
I love: an abundance of fresh fruit & veggies, avocados, nuts {especially almonds and walnuts}, oats, legumes, soups on crisp fall days, whole grains and fresh bread with vibrant olive oil. While I don’t eat meat often, when I do, I reach for seafood. Sushi is my favorite light meal. I describe my diet as Santa Cruz meets Santorini ^~
Recipe Reviews 4 reviews
Restaurant Style Beef and Broccoli
Loved this with a few simple changes: I didn't have sherry, so I used mirin, and I didn't have corn starch, so I used regular flour instead. I also opted for organic raw sugar instead of bleached white sugar. I marinated the meat for about 6 hours in the fridge and did it in two separate batches so that I could have a vegetarian version for me. MmM!

0 users found this review helpful
Reviewed On: Oct. 2, 2013
Blueberry Pie
Fantastic - I added an extra spoonful of cornstarch and the consistency was perfect after a two-hour sit :)

1 user found this review helpful
Reviewed On: Aug. 26, 2013
The Best Steak Marinade
We had some carnivorous friends over for a BBQ dinner so I gave this marinade a try on their T-Bones with a few modifications: no dijon, so I left that out, and I left out the salt (unnecessary on top of all the soy). I also added a heaping tbsp of brown sugar for some nice caramelization. Everybody raved!

1 user found this review helpful
Reviewed On: Aug. 10, 2012
 
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Cooking Level: Intermediate
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