Peckish Sister's Profile

From: Central, FL USA

Joined: December 11th, 2010

About me: I have always liked to cook, particularly breads, fruits, vegetables, vegetarian, poultry and lamb dishes. After marriage we cooked together progressively more difficult dishes with him doing the meat, grilling and frying, and I did the "dough" and the same type of things I had before. After children we started cooking more simply. After discovering the cause of my frequent migraines was an evolving long list of chemicals and odd ingredients, I began getting back to cooking from basic ingredients, and found I could be well again. I also try to cooking from what I can get in season at the ever present fruit and vegetable stands.

Favorite cookbook: America's Test Kitchen / Cooks Illustrated Books

Manchester Stew from Skinny Instant Pot & Slow Cooker Cookbook

I switched up the vegetables and canned beans to reflect what I had on hand. It was my very first use of the Insta pot and I was skeptical of the 3 minute cooking time since I had increased the amounts... read more >

recipe reviews (465)
book reviews (18)
useful review votes (420)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

Peckish Sister's Reviews

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Mexican Light: Exciting, Healthy Recipes from the Border and Beyond

By Martha Rose Shulman
Bantam - 1996

I was suprised at how well this rice pudding turned out. I think that 2/3 of a cup of raisins would be more satisfying than the 1/2 cup specified. I had a previous experience with a stovetop rice pudding recipe turning to mush, so I was skeptical about the 1 quart of milk that cooks down. So I only added 2 cups to start with, but it took all the milk nicely. I used Valencia rice and that may have contributed to the success of this recipe. However I should have removed all of the pudding from the pot when I was done cooking it, as the heavy-bottomed pot kept cooking and scorched what was left in the pan.

useful (0)  

thisis a very simple cooked salsa with ingredients that you are likely to have. I like that the tomatoes were not seeded and as it takes two pounds, a good way to use up a lot of tomatoes. I found that we used it on a lot of different foods. If I had the time and ingredients however I would make our favorite tomato salsa recipe from the new Moosewood cookbook.

useful (0)  

I cheated here using the somewhat dry left over brown rice in the refrigerator and a can of black beans. I did cook the onion, chiles and garlic however. Wow, what incredible flavor! She said to serve immediately, but that did not happen of all members of the famly. Using dryish brown rice was great here as it did not become soft and mushy. We served it with the new Johnsonville Brothers chorrizo sausages (grilled) and it was a great meal. These beans and rice would also make a great main dish aall by themselves.

useful (1)