judy2304 Profile - Allrecipes.com (15220157)


Home Town: Franklin Park, Illinois, USA
Living In: Illinois, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Gourmet
Hobbies: Gardening, Music, Painting/Drawing
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Apr. 8, 2014 1:48 am 
Updated: Apr. 14, 2014 6:17 pm
I haven't posted in a while because it has been a difficult and discouraging time since my mother got shingles in her eye and then the UTI she brought home from the hospital stay. Prior to this, she had made so much progress, both physically and mentally, that I was really encouraged.  At… MORE
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About this Cook
I breed large parrots, like to write, raise most of our veggies, completed my AS degree at 65, enjoy cooking specialty dishes and baking bread. I have done extensive study of cooking and eating healthy. A few years ago, I started researching healthy eating for my parrots, and it has since changed focus to the diet of my family. At this point, I make all of our bread using fresh milled flour that I make. We eat primarily pastures fed meats and eggs, and I make many of our condiments. We also avoid GMO foods and ingredients as much as possible. Since my 93 year old mother has moved in with us, we have eliminated the 10 medications she was on, and her physical and mental condition has improved considerably. I totally believe that we are what we eat. What is really best for us is a constant learning experience.
My favorite things to cook
I get bored with cooking daily meals, but enjoy making specialty and new dishes. I also enjoy baking breads from scratch using freshly ground flour made from various grains that I buy in bulk.
My cooking triumphs
One of my cooking triumphs was baking whole grain breads that are light, tasty, and healthy.
My cooking tragedies
My latest cooking tragedy was recovered with some effort. I made the Navy Bean and Ham soup that I posted and after the cooking time, much of the liquid had evaporated. I was tired when it finished and put it into containers and froze it as it was. The next day we had it for dinner and it was way too thick. As much as I didn't feel like it, I thawed 8 containers of the soup, added more broth, and repackaged it for freezing. It was really a pain, but I'm glad I did it. The finished soup was so much better.
Recipe Reviews 25 reviews
Best Black Beans
I didn't give this recipe 5 stars because I did make some changes. This recipe is very simple, and may be great as written, but I think it needs a bit more flavor. I used cooked, dried black beans that I had soaked and cooked the previous day, and poured off some of the cooking liquid so that the beans were just covered. I don't rinse black beans that I cook because I feel that some of the nutrients of the beans are in the cooking liquid. Rinsing them after the soak eliminates the "gas" problem. In addition to the onion and garlic, I added lemon juice, fresh ground cumin, black seed (because I didn't have enough ground cumin), and apple cider vinegar. I brought this to a boil, and then let it simmer on a medium-low heat for about 45 minutes so that all of the flavors would blend. I made a large quantity, and will freeze it in portions for use as a side dish and to use in burritos and enchiladas. I think these beans would also be good if mashed and used to make re-fried black beans. The flavor is absolutely wonderful, and it's a great way to introduce nutritious beans into your diet.

0 users found this review helpful
Reviewed On: Mar. 25, 2014
Chicken Florentine Casserole
I was so looking forward to making this dish for my family. I made only a couple of changes that I think made it a little better than it would have been. I sautéed the chicken only long enough to brown it, and baked with everything else for 25 minutes, and then 10 minutes after the mozzarella was added. I used a bag of fresh spinach because I don't like any canned vegetables, and used milk instead of half and half. Other than these modifications, I followed the rest of the ingredients list to the letter. I may try this recipe again. I will make some of the suggested changes from other reviewers, and make some of my own. I will stay with using milk instead of half and half. The sauce was plenty rich with milk. The chicken was moist and tender. So I would do that the same and also use fresh or frozen spinach instead of canned. The amount of bacon bits was far too much. They made the dish much too salty. Next time, I will use crumbled real bacon or leave out the bacon all together. I think I would also reduce the amount of Parmesan cheese to 1/3 cup. Flavors in a sauce should blend and compliment, and I could single out the Parmesan cheese. I would also greatly reduce the amount of mozzarella cheese. The recipe calls for 2 cups. I used one cup and it was still way too much. I love mozzarella cheese, but this was overpowering. Neither my husband or I could eat this. We scraped off the chicken and picked out the spinach. This recipe has possibilities, but not as written.

1 user found this review helpful
Reviewed On: Jan. 27, 2014
Vanilla Glaze
I used this recipe to make a vanilla glaze for cinnamon baked doughnuts, and it was excellent. I had never used or made a glaze before, but learned from this one that a glaze shouldn't be made ahead of time. It hardens very quickly. I put it in the microwave to soften it up, but still had to work quickly to get it on the doughnuts. It didn't look pretty, but it sure tasted good. Next time I think I will use a little more milk so that it stays soft longer.

0 users found this review helpful
Reviewed On: Nov. 22, 2013
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