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    alvinakatz

    Seattle, WA

    Chef #1745502

    Seattle, WA

    Joined: Nov 27, 2010

    My Journal

    Reviewed Boulanee (Afghani Potato Turnovers)

    "Not too hard to make and yummy. A great new way to cook potatoes."

    2 days ago on Food.com

    Shared Recipe Vegetarian Albanian Leek Casserole (Tave Me Presh)

    "This is a vegetarian version of a traditional Albanian dish. It makes a tasty side and is delicious served with yogurt, which is commonly eaten in Albanian meals. You can use any mushrooms you want, but the stronger tasting ones are better. Spice to taste, I like more red pepper than the Albanians probably do. Adapted from 20 Albanian Recipes and ..."

    May 9, 2013 on Food.com

    Reviewed Greek Potatoes (Oven-Roasted and Delicious!)

    "I have always loved the lemony flavor of Greek Potatoes, but I like my potatoes brown on the outside, and Greek potatoes tend not to be crispy outside. The water in the pan as used in this recipe does the trick. Creamy inside and nicely browned outside. Yum. Crispness will vary depending on how long you cook them without water. Don;t waste foi..."

    Apr 5, 2013 on Food.com

    Saved Recipe Ghiveci---Romanian Vegetable Stew by Transylmania

    Jan 31, 2013 on Food.com

    Reviewed Ghiveci---Romanian Vegetable Stew

    "We liked this. It needed a bit more spicing up for our tastes, but the combination of herbs plus lemon was a nice change. It is a good way to use up leftover winter vegetables. I will make this again.
    Update to review: I served the leftovers last night, having added some tomato sauce, as reviewers suggested, and some additional herbs and lemon..."

    Jan 22, 2013 on Food.com

    Reviewed Ghiveci---Romanian Vegetable Stew

    "We liked this. It needed a bit more spicing up for our tastes, but the combination of herbs plus lemon was a nice change. It is a good way to use up leftover winter vegetables. I will make this again."

    Jan 21, 2013 on Food.com

    Shared Recipe Short-Cut Congee

    "Great way to use your left-over take-out rice. Real congee is cooked for hours and hours, this recipe cuts the time considerably. Congee is pretty much just polenta/grits made of rice. It should be nice and creamy and fairly thin, like porridge. I find it to be great comfort food. It holds heat really well. Use any amount of rice you want. It's ap..."

    Jan 7, 2013 on Food.com

    Reviewed Jamaican Lentil Stew With Coconut

    "This was the hit of Thanksgiving dinner. Easy to make too. I had to send the recipe home with everyone. We made it without the Thai curry paste and substituted shallots for garlic. Yum! It was great cold or hot. Just writing about this soup makes me want some right now. Caution, it is filling."

    Dec 3, 2012 on Food.com

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    About Me

    I live in Seattle and I eat mostly vegetarian. I cook a lot of Chinese and Indian food, but I like all cuisines! I particularly like old American recipes like sho-fly pie and spoon bread as well as the Nouvellest cuisine.

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