CanadjinEh Profile - (19532688)

cook's profile


Home Town: Salmon Arm, British Columbia, Canada
Living In:
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Mexican, Indian, Mediterranean, Healthy
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"Queen of Hearts"
About this Cook
I'm Gluten-Free with dairy sensitivities (which sux for an Italian.)
Recipe Reviews 5 reviews
Baked Kale Chips
I've bought kale chips before at the store but hate that 7-8 dollar price. Finally got the nerve to try these and SHAZAM!! 1st tray was so amazingly good I ate it in 30 seconds. That was only 1 big leaf though, more is being baked as we speak... My husband liked the taste, just not the texture as they are VERY light and crumble easily. 300 degrees for 11 minutes was perfect. Use the parchment & make sure to salt AFTER so they aren't soggy. I used a mix of 2/3 EVOO & 1/3 EV Citrus and Habanero Olive oil in my Pampered Chef mister (I get it from Sapori Oils - you can go online for multiple flavour varieties) I just wish it took up less space in the oven so I could do the whole batch of kale at once.

4 users found this review helpful
Reviewed On: Jan. 6, 2014
Indian Fish Curry
I only rated it 4 star because I veered off the recipe (I'm sure it's a five though if you follow exactly). I used Citrus & Habanero EVOO (from a specialty grocery) and cut out the cayenne completely because of that. I also didn't add the sugar to the "onion jam" - it was definitely sweet enough (but I use sweet onions all the time anyway). I doubled the amount of raw cashews as I like it a bit creamier. Topped my basa fillets with the mix, added to our plates a chili-spiced saag zipped up with some fresh lemon juice, a quinoa and brown basmati mix, and a cooling cucumber raita with mint. I also set out more raw cashew pieces for optional garnish and had fresh banana available to cut the heat for dessert. My husband is not a big fan of fish so I'm always looking for different ways to make it more interesting and yet gluten free for me. We both loved this recipe and will make it again as shown or with my own substitutions. Yummy!

1 user found this review helpful
Reviewed On: Dec. 26, 2013
Louisiana Shrimp Creole II
This is a good basic recipe and quick too. I used this as a "take-off" point and threw in a bit of my own tastes. Added extra onion and green pepper in good sized chunks and used fresh tomatoes (peel & seed - it's important). I use Epicure Cajun seasoning (Canadians will know the company), two drops of liquid smoke, and a really big shake of Cholula hot sauce. The trick is to add a couple drops of Vietnamese fermented fish sauce to add richness without tasting fishy. Took it to work tonight over quinoa instead of rice.

0 users found this review helpful
Reviewed On: Jan. 4, 2013

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