judy2304 Profile - Allrecipes.com (15220157)

judy2304


judy2304
 
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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Aug. 28, 2014 11:50 pm 
Updated: Sep. 1, 2014 8:52 am
I will get back to the healthy eating theme in the next post, but thought I would provide an update on my mother's progress for those that have been following and have elderly parents that they care for. In the last couple of months, we have had some accelerated progress. We started her in a… 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 29 reviews
Elegant Beef Stroganoff
This is my recipe, and I just had to comment. I usually use homemade beef broth instead of canned, and also use Dijon mustard. I often double the recipe, and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space, but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes, and sometimes, I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well, to and tenderizes the meat more. If you use a less tender cut of meat, this works well. For a more tender cut of meat, overnight marinade is a bit of an overkill.

0 users found this review helpful
Reviewed On: Oct. 21, 2014
E-Z Drop Biscuits
I have made these biscuits a number of times, and my husband and I both love them. They are a bit crispy on the outside and tender on the inside. They aren't as dry as some biscuits seem to be. This recipe makes 11-12 good-sized biscuits. I melt the butter in the microwave, and then add the milk to cool it. Then I add the milk and butter to the dry mix. Don't over mix. Mix just until the dry ingredients are all moistened. For baking, it always takes 18 minutes to brown the tops of the biscuits in my oven. We never eat all of the biscuits for one meal. They warm very well when wrapped in a paper towel, put into a plastic baggie, and heated in the microwave for 45 seconds or so. I have had them in the frig for as much as a week and they still warm in the microwave like I just baked them.

0 users found this review helpful
Reviewed On: Oct. 17, 2014
Tangy Mustard
The only ingredient that I had to find was the Oriental mustard seed. I couldn't find the seed, but I did find the powder in bulk on Amazon. I make a homemade Dijon mustard for myself, but my husband prefers this spicier mustard. Between the two, we never buy store stone-ground mustard any more. This recipe is absolutely wonderful. I have to admit that we seldom wait a full 2 weeks before using it.

1 user found this review helpful
Reviewed On: Jul. 26, 2014
 
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