• Joined September, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 1 medals lifetime

I am a photographer living and working in Madison WI. I shoot freelance for area magazines, and also teach photography in UW Madison programs. My photography deals with gender roles and childhood stories.  I have a husband, a dog and recently got out of a very teeny kitchen.  

I was taught that a smart woman married a man that could cook.  I did, and now he's teaching me to cook - not the original intention, I think.  For the first time in my life I'm not scared of the stove! My dad was the cook in our family, and never allowed anyone in to watch or chat, and our kitchen is very different.  I can't cook without chatter!  

I love taking recipes from down home (gumbo, my dad's chicken noodle soup, chicken and dumplings, tanaglini?!) and converting them to vegetarian for my family. My husband works for VomFass USA which provides us alot of cooking creativity!  

We are vegan at home, though we do eat fresh Gulf shrimp when we visit home and something we love about Madison is the local food and whole food movement....we cook and eat organic when we can, and raid friends' gardens in the summer.  I love rice, and my husband loves pasta, and we are constantly looking for new things to do with those staples.  

My Most Recent Ratings

Quinoa and Black Beans

Quinoa and Black Beans

This was so fresh and so light - a really great recipe. The pacing of it is also great - sometimes I don't do all my prep before I start, and then I'm frantically trying to chop or tear while the pot bubbles away, but this was a really easy, calm recipe. The nutritionals seem to be a bit wack - not that that's the poster's fault. This is a Weight Watchers recipe and is an 8 point meal- according to these nutritionals it would be 19 points a serving! — burnsma55817 8/18/2011
Mexicali Pie

Mexicali Pie

To clarify, I kept the cornbread topping but made it vegan with soy buttermilk (soy milk + lemon juice) and egg replacer. Also subbed out the non-vegan Boca...DELISH!!! — lizmari 8/18/2011
Cuban-style Black Beans with Rice and Plantains Ii

Cuban-style Black Beans with Rice and Plantains Ii

Mmmm, a fried egg has got to be good on this!! We added Lingham's chili sauce and it was phenomenal. Your recipes areTHE BEST. — lizmari 8/17/2011
Memphis-Style Barbecue Tofu

Memphis-Style Barbecue Tofu

The sauce was sweet and thick and my husband LOVED it. He used the leftovers to make a BBQ sandwich for the next day's lunch. I really love the tofu cooking process though - what a great base for lots of things. Great side recommendations, too!! :) — lizmari 8/17/2011
Potato, Corn, and Leek Chowder

Potato, Corn, and Leek Chowder

Oh. My. God. The onion in the recipe IS the leek, isn't it?? When making this I realized that the onion in the ingredient list is never used in the instructions, and had a small epiphany. The soup was delicious, and this recipe would feed an army, but it needs a general reorganization. Just so we know from the get go... — georgeross 8/14/2011
Potato, Corn, and Leek Chowder

Potato, Corn, and Leek Chowder

I'll be yet another person to mention that there's no leek in the ingredient, but can anyone tell me what to DO with this assumed leek? I'm guessing slicing the white and light green parts into rings is the way to go, but would like to be sure... — georgeross 8/8/2011
Baked Penne and Smoked Sausage

Baked Penne and Smoked Sausage

I made mine with Smart Dogs smoked sausage franks, and browned them in Vom Fass chili oil for a little spice. Needs a LOT of seasoning, so I add Tony's and liquid smoke at the milk and soup stage. — beanes 11/20/2010
Worlds Easiest Pie Crust

Worlds Easiest Pie Crust

The flavor was great, but the process was frustrating. We ended up with about double the margarine to get it to come together, and it only did that once we got our hands down in the bowl. The dough just won't come together with a fork. The rolling was a process too, and we eventually just picked up the pieces and pressed them into the pie plate to make the bottom crust. We made a smaller version of it for the top crust, and just laid those pieces across the meat pie we were making, and it looked odd, but tasted extraordinary. The salt and oil from the margarine worked really well in a savory pie. In a pinch, this is a go-to pie crust, for sure! — sherianniac 9/28/2010
Tourtiere (meat Pie)

Tourtiere (meat Pie)

"This meat pie is delicious" said the vegetarian! This recipe was super-adaptable to what we had and what we cook with, and worked beautifully with Morningstar Farms Crumbles. I improvised with 3 cloves of minced garlic, and threw in some extra veg. The key is the cinnamon, nutmeg and clove - once those guys go in, you know you're dealing with something special. Delicious - we ate the whole thing! I used the World's Easiest Pie Crust with this, but in the future would use the rolled frozen pie crusts. — Damian20997 9/28/2010
Tourtiere (meat Pie)

Tourtiere (meat Pie)

You mention adding garlic, but there's no mention of how much garlic in the ingredients. HELP! I'm actually making it now, and will mince a couple of cloves... — Damian20997 9/27/2010
Worlds Easiest Pie Crust

Worlds Easiest Pie Crust

I can't wait to use this! One question - does it make enough for the top and bottom crust, or just the bottom, and I'd need to double it for the top crust? Thank you! — sherianniac 9/19/2010
Tourtiere (meat Pie)

Tourtiere (meat Pie)

I'm going to make this soon with a TVP based meat substitute, and those can be a bit wetter than cooking with meat. Can you tell me more about the crust that goes with your version - is it dense or flaky or light? I'll need to make a crust that is more dense than what you started with to soak up the excess juice, but don't want to end up with cardboard! Thanks!!! — Damian20997 9/19/2010
Cathy's Mexican Goop

Cathy's Mexican Goop

We like to add frozen corn in with the rice, and top with avocado and jalapenos, or banana pappers for extra texture and zip... [I posted this recipe.] — JessieEK 2/20/2010
Venetian Rice And Pea Soup

Venetian Rice And Pea Soup

This was light, easy, and perfect for a late dinner! When I added the rice (I used basmati) and simmered, a lot of the liquid got absorbed, and it wasn't very soupy. I added water back to the original water line and extra seasoning and it was great. I made ours with no-chicken-chicken broth, and served with olive oil crostini, and this was the perfect meal...and lunch, and breakfast. 12/12/2009
Oat and peanut butter crunchy biscuits

Oat and peanut butter crunchy biscuits

These were so simple and so good...the thing that took the longest was converting the metric! I made mine without the raisins, and the bars were great, but a but boring, so I'll use currants or cherries next time...I just don't go for raisins :) — cleverkt 9/29/2009
Onion Shortcake

Onion Shortcake

[I posted this recipe.] — JessieEK 9/23/2009
Phyllo Blueberry Purse

Phyllo Blueberry Purse

This was delicious, and really exciting to present! The notes I made on the recipe were when adding the berry filling, leave as much liquid behind as possible - I dumped the filling in, and the juice and liquid oozed out while baking. It wasn't a problem since I baked it in a shallow Pyrex, but could have been a big mess had I used a cookie sheet. It was like a gorgeous blueberry baklava!!! 9/23/2009
Dutch Babies

Dutch Babies

You can also use a skillet, pie pan or other oven safe baking dish with sides, or 4 6-inch small pans or skillets. I double the recipe and use 2 9-inch cake pans to serve 4. Take the top rack off - when they puff, they might hit it! [I posted this recipe.] — JessieEK 9/22/2009

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Hi and welcome to big oven! Pasta and vegetables, there is no better combination. I created this dish for a friend of min that pasta is her favorite food and her name is Maddalena. Hope it becomes one of your favorites!
Gina

4 years ago    weckle

Hi from Ohio. Welcome to Big Oven.

4 years ago    HerbGreen

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