Javagoddess Profile - Allrecipes.com (18388741)

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Javagoddess


Javagoddess
 
Home Town: Denver, Colorado, USA
Living In: Westminster, Colorado, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
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Blog...  2 posts
 
Nov. 19, 2011 7:56 am 
Updated: Nov. 20, 2011 3:40 am
Well it's been a while since my first blog, but I'm back because like many folks during the week of Thanksgiving, I have food on the brain! Here's my secret, though. I don't really like Thanksgiving food. Aack! Don't hurt me! I'm sorry! The fact is that I get jazzed by the spicy and savory… MORE
 
 
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From The Blog:  Coffee, Chilies, Ice Cream
About this Cook
I am a nonprofit manager who loves to unwind by cooking. I love spicy food, and food that has cultural flair. As such I think I'm pretty adventurous, and love to try and make foods that make me feel like I'm on vacation.
My favorite things to cook
I love to cook (and eat) anything with a lot of spice and/or a lot of fire. Of late I've been making quite a lot of Middle Eastern, Indian, Tibetan, Nepalese and Pakistani food. The rich gravies are loaded with spice, and the dishes are much healthier than food from many other countries (though not always!). I am also trying to be a better baker since burnt cake, cookies and bread have been my legacy. Oh, and I am also a coffee freak--hence the name Javagoddess. I make coffee in our espresso machine several times per day.
My favorite family cooking traditions
My Mom's family is Puerto Rican, so it combines so many elements--Carib, Spanish, African, American, etc. As a result, I've come to love foods that incorporate tomatoes, chiles, citrus fruits, rice, and barbecue. Oddly enough, I don't at all care for fish or seafood. Someday maybe I'll submit the mean green chile that has been a tradition in my family (although being of Puerto Rican, and not Mexican, ancestry it's more red than green because of the addition of tomatoes). I probably make this dish at least two times per month.
My cooking triumphs
Not being fans of traditional ham, turkey, mashed potato Christmas food, my husband and I decided to invite family one year and go Southern. We whipped up a big spicy batch of jambalaya, collard greens and split pea soup, then had an old-fashioned ice box cake for dessert.
My cooking tragedies
None. Really. Don't you believe me? (A good cook never reveals such a thing!)
Recipe Reviews 45 reviews
Parsley Spinach Chicken Stew
I was so surprised that this simple combination of ingredients could yield something so delicious! I made this for a week's worth of lunches, and enjoyed it everyday. To make it a little easier I used rotisserie chicken, and like others I skipped the step of frying the parsley and spinach. Also, I don't love potatoes in soup so I skipped that. I will DEFINITELY make this again! Fantastic!

3 users found this review helpful
Reviewed On: Aug. 11, 2011
Red Rice Purloo
I'm so sorry--I really wanted to love this dish. I'm not very familiar with low-country cooking, but like Cajun, and all of the ingredients in this recipe, so thought this would be great. A few things that earned this a low rating: 1) Way too many steps for the end product. I think that veg and meat could be combined and steps saved. 2) I really didn't care for the red wine-okra sauce. The okra soaked up the wine, and really did not taste good. 3) Just not enough spice for so many bland ingredients (rice, eggplant), though tabasco helped at the end. 4) The bacon was just lost in the process, and added too much fat for the end result. I wish that I had something better to say, but I don't think that I'll be making this again.

10 users found this review helpful
Reviewed On: Aug. 7, 2011
Mom's Zucchini Bread
I used the suggestion about 1/2 applesauce and 1/2 oil, and it turned out ridiculously moist. I do think that it was a little too sweet for my taste, though. Next time I'll cut the sugar, and may use 1/2 whole wheat flour in order to "health it up" a bit.

3 users found this review helpful
Reviewed On: Aug. 6, 2011
 
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