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    Diann is Cooking

    Connecticut

    Chef #1162067

    Connecticut

    Joined: Feb 08, 2009

    My Journal

    Reviewed Acadia's Mushrooms & Onions

    "Very simple, very easy! Sometimes I'd make it with crushed garlic clove if I feel like it, but the powdered garlic works perfectly well. Cremini or white or baby bella mushrooms.. all work. I do add a dash of cracked black pepper. I find this a great meal for a weekend lunch, accompanied by a salad. (Or a side for a dinner.)"

    Oct 7, 2012 on Food.com

    Reviewed Veggie Frittata (Ww)

    "On the plus side: easy to make, and easy to do as a whole food item for breakfast or dinner. BUT, I'd add some members of the allium family, and some ground pepper in the future. Did not today, but this would be good. However, as far as modifications I did do: Used a small dollop of coconut oil instead of the Con-Agra Pam, and I used whole milk..."

    Aug 20, 2011 on Food.com

    Shared Recipe Shrimp and Mussel Salad With Cabbage Slaw

    "They added cook time to prep time. The full prep time is 1.5 hours -- you prep some of the veggies while cooking seafood, and I gave ample time on all ends for logistics. Full prep time is no more than 1.5 hours.

    I just took this to a potluck (which had other salads) and at a potluck, this serves 15 people very well. If you can't fin..."

    Aug 11, 2011 on Food.com

    Saved Recipe Cheddar Whiskey Fondue by ~SarahBeth~

    Aug 1, 2011 on Food.com

    Saved Recipe Crock Pot Chicken by Julie421511

    Jul 31, 2011 on Food.com

    New Topic Need to remove a recipe from a cookbook, help! in Customer Support

    "How can I remove a non-vegan recipe from a vegan cookbook? I stuck it in there accidentally, and I don't want to look stupid when I was just klutzy. It doesn't fit there and HAS to go."

    Jul 30, 2011 on Food.com

    Saved Recipe Cucumber Raita by Diann is Cooking

    Jul 30, 2011 on Food.com

    Saved Recipe Lime, Plum, Grape, Scallion, Cilantro Juice by Diann is Cooking

    Jul 30, 2011 on Food.com

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    About Me

    I live with three cats, two temporary cats, and several cookbooks. Hobbies, besides cooking: photography, graphic design, gardening, hiking, writing, the study of history, the exploration of sciences.

    Favorite Foods

    I'm known for my devilled eggs (a pinch or so of curry is the secret). In most recipes I'll vary things around, depending on mood and what is on hand.

    I love to cook (and eat) seafood, Asian foods, Mediterranean foods, Middle-Eastern foods, Cajun, unusual dishes, and breads. (I'm not so big on making desserts, a function of the fact I seldom eat them, but when I do, I make, say, the pumpkin pie from the pumpkin itself.) Yes, I learned you really have to strain the liquid out!

    FOOD RULES:

    Whole foods like your great-grandparents might have eaten, at least somewhere in the world.
    No faux foods:  no fake sweeteners,  no fakin' bacon, no cheezoid soy manipulations.  
    No pre-packaged foodoid substances with a cartload of unpronouncible ingredients.
    No non-pastured burger or burger products.

    Low-carb, focus on high-glycemic carbs.  
    No factory farmed beef except as a house guest somewhere.
    Avoid other factory farmed meats.  
    Lotsa veggies, fresh or frozen.
    Tomatoes only in season. 
    Try to be picky about seafood.  
    Lots of flavors, seasonings, and explorations of good whole foods from around the world.

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    My Website

    http://goatsandgreens.wordpress.com/

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