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:

5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating

The Savory Way

By Deborah Madison
Bantam - 1990

22nd April 2012

Beet and Fresh Onion Salad : page 58

I choose this salad as I already had hard boiled eggs on hand. I was a little leary of this salad with uncooked beet greens after I thought the greens were a little tough in another roasted beet salad where they were cooked, but they tasted just fine raw. I also substituted spring onions for the red or yellow onions. I thought the whole salad was good and made a nice light supper. I liked the dressing, and it may have been better if I had the walnut oil. I did not take a picture as my huge mound of greens obscured the beets.

useful (1)  


11th April 2012 (edited: 12th April 2012)

Cannellini Beans with Cabbage and Cumin Seeds : page 268

The flavor the cumin seeds and the garlic oil added to the cabbage and beans was mind numbing. I wanted to cook something a little different with my cabbage and this really filled the bill. Substituting navy beans for the cannellini worked great. I couldn't bear to throw away the toasted slices of garlic from the oil and they added extra texture and flavor I am sure. This one is a real winner! My first experience with The Savory Way Cookbook has left me hungry for more!

useful (1)  


22nd April 2012

Capellini with Lemon and Basil : page 142

I had a bunch of beautiful fresh basil and so I made a quadruple batch of this recipe. I should have cut the zest into narrow strips instead of using my zester. After dividing up all of the portions, I found a large lump of lemon zest at the bottom of the bowl. I thought that the lemon juice came on a little too strongand I rcommend tasting the pasta before adding all of the lemon juice. This was a nice and simple pasta dish, the butter and olive oil giving it a little depth.

useful (0)  


22nd April 2012

Spring Tonic Soup : page 86

This was fun to make clearing out all of the random bags of fresh spring greens out of the refrigerator. I also used new purple potatoes, and fresh carrots. Don't get too enthusiatic about what you are throwing in, you still have to eat it when the soup is done! It does make a lot of soup, but you can vary its appearance by garnishing it with different grains, crackers, or herb flowers.

useful (1)  


25th April 2012

Yellow Squash and Rice Tian : page 248

The fresh majorum gave this squash dish a hearty flavor. I used patty pan squash and brown rice. Everything cooked up just right. I wasn't sure what a tian dish was, so used a large glass casserole dish and my rice and squash mixture was about 3 inches high. This made a nice light supper.

useful (1)