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


Latest review:

May 20th, 2020

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)

Peckish Sister's Reviews


Search Reviews:

7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating

Light Basics Cookbook: The Only Cookbook You'll Ever Need if You Want to Cook Healthy

By Martha Rose Shulman
HarperCollins Publishers - 1999

This was the juiciest grated carrot salad I have ever had. It was so worth it to grate the 1 pound of carrots by hand on the small-sized holes of the box grater. The size and texture of the carrot shred gave me the impression that I was eating coconut! I did not end up with the 4 cups that I should have had, but the amount of low-fat buttermilk dressing was just perfect. The dressing was completely absorbed by the carrots so that they were not sitting in a puddle of dressing. This was a simple but very flavorful savory (not sweet) fresh carrot salad.

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17th September 2012

Lentil Soup with Goat Cheese Garnish : page 170

This simple soup is composed primarily of lentils and garlic. This is great during the fast preparation, but results in a rather thin soup. However the sour, but thick and creamy yogurt-goat cheese topping made it worth eating. She said to mix it in, but I liked leaving it as a lump in the middle of the bowl and dipping into it with the tip of my spoon. This is a simple and elegant meatless soup.

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22nd September 2012

Low-Fat Buttermilk Vinaigrette : page 125

This was a nicely balanced buttermilk based dressing, although there is an option to use yogurt. The small clove of garlic gave good flavor without being overpowering. I used the lemon juice option with apple cider vinegar. Since I used the buttermilk, I omitted the water as it was already the perfect consistency. This was perfect on a grated carrot salad, but think it would be great on almost any salad.

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This pasta dish is a great use of those pea pods which are lightly cooked and mixed with pasta and an intriguing concoction of cottage cheese, yogurt and pesto ingredients. I cheated substituting some of my favorite prepared pesto. I took the two large garlic cloves too literally and the garlic greatly overwhelmed. Be careful! My husband was surprised that he liked this as he isn’t a cottage cheese fan. It would be even prettier if you added a red ingredient (like bell pepper).

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17th September 2012

Pear Clafoutis : page 350

This was good, but not exceptional. I made it according to directions, but had a higher and narrower pan. Therefore, it was slightly undercooked. The fruit might have had an improved flavor if it had cooked longer and become slightly caramelized. I did have pear brandy, but did not notice the flavor in the finished product. The vanilla bean flavor was not particularly pronounced.

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17th September 2012

Stuffed hard Cooked Eggs : page 184

I substituted smoked mackerel for the trout. As it is a stronger flavored fish, I used all of the egg yolks, instead of the two specified. It still turned out too strong and I think it would be much better with the trout. My husband liked them just fine, and this could be a good use for left over smoked fish.

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17th September 2012

Warm Potato and Goat Cheese Salad : page 138

The perfect balance of onion to potato to dressing. The goat cheese flavor comes through without being overpowering. I made it as direction with the exception of using red potatoes and apple cider vinegar. I have eaten a lot of unsatisfactory warm potato salads over the years, and this is a winner! She suggests it could be the entire meal or a good picnic dish.

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