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)

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Peckish Sister's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011

The base recipe is the the Blondie (brownie) recipe with lots of brown sugar, toasted pecans (for which I substituted walnuts), chocolate and white chocolate chips. To make it a Congo bar, you add carefully toasted coconut. My son in college has declared this his most favorite cookie (to receive in a care package). This recipe makes a 9 X 13" pan of these very rich thick cookies.

useful (2)  

This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use canned tomatoes and dried herbs. Last night I made it using fresh herbs and fresh tomatoes. We also love it because it does not come out soupy. It is well worth the time for all of the washing, chopping, sauteing and roasting. A great way to eat a lot of vegetables!

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Parsley, olive oil, pecans and garlic. I enjoyed toasting the garlic on top of my new gas range until it was brown and soft. Be careful as two of the cloves burst open with a splatter. Don't be over generous with the parsley and pecans as I was, as the amounts listed keep those ingredients from over powering. It was too bitter, but with a small amount of fresh lemon juice tasted rich and balanced. I used it to flavor the cooked acorn squash halves before adding other components. The rest of the parsley pesto we will have over angel hair and gluten-free ramen noodle pastas. Making this pesto was a fun way to help use up a surprise ingredient of parsley in our Fruit/Vegetable box, and also give a different flavor to winter squash.

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The batter of this bread was very beautiful with the contrast of the grated zucchini and the dried cranberries. However after baking it became very dark and harder to see. I used the toasted pecans and the larger sized loaf pan (they did not recommend). I am not sure the batter would have fit in a smaller pan. I used the yogurt option over the milk but it still did not help with the Florida factor and I had to bake it 20 minutes more (instead of 5 minutes less). Very good flavor, texture and the fruit and nuts remained in suspension. A nice use of a pound of zucchini.

useful (2)