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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
Aug 11, 2011 on Food.com
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.
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!
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.