More About PINKY_120

Recipes I've Shared:

Gruyere roulade with red onion and goat cheese

Wow, this dish was succulent. As soon as I had a bite, I was very impressed by my culinary talents! The recipe book says that it can be served cold, but I prefer to serve it hot, as the cheese melts and there's nothing tastier than melted cheese.

For more vegetarian recipes, check my blog:

Tofu stir-fry

What I like about this recipe is that it has a lot of vegetables and it looks really great. Cutting the veggies, specially in matchsticks (julienne style) takes a long time and it's really difficult without good knives. The chef with whom I once took a French cooking class with used to say that dull knives are more dangerous than sharp ones, as we tend to use force and end up cutting one or more fingers. I did cut vegetables julienne-style in his class and it was a breeze, using his knives. Unfortunately, my home knives are not as good as his.

For more vegetarian recipes, check my blog:

Vegetarian Enchiladas Verdes

With a fraction of the calories of part-skim ricotta or queso fresco, rinsed and drained cottage cheese makes an ideal replacement in Mexican dishes, lasagnas, and pizzas.

Rinsing and draining cottage cheese before using it in enchiladas helps reduce the sodium while boosting the creamy texture.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo

Banana Nut Bread

I've been making this banana nut bread for a while. It always comes out a little bit different, and I think it mostly has to do with the ripeness of the bananas. I find the the ripest the bananas, the tastier the bread. This recipe asks for walnuts, but other nuts (such as pecans) can also be used. The banana bread also tastes better the day after it's baked. Just wrap it in plastic wrap and leave it out on the counter overnight to let the flavors develop. It can be served on its own, with butter or jam. I personally find that it's better when warm, so I always re-heat it for 20 seconds in the microwave.

Check my blog for more vegetarian recipes:

Potato and fresh herb soup

The flavor of this soup will vary, depending on the herbs you choose. Chopped fennel, dill, spring onions and lovage are all effective.

Recipe taken from "Learning to cook Vegetarian" by Rose Elliot

Very Good (4 ratings)

Cassoulet is typically meat-heavy with some vegetables. This version is vegetable-heavy with some meat. I also made a vegetarian version by replacing the meat with some imitation-meat.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo

Very Good (1 rating)
Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.

Tex Mex Fiesta Cheese Fajitas

Super simple, quick and delicious!

Very Good (2 ratings)
Sweet Thai Chicken

Any vegetable will work well in this sweet Thai chicken dish. Easy to make, this recipe is sweet and slightly spicy, serve with Jasmine rice.
(recipe from:

Eggs cocotte of Normandy with tomato fondue

I took a cooking class with Chef Eric Arouze and this was one of the recipes we learned. It's incredibly tasty and pretty easy to make. Check out his website for more succulent dishes:

Trail Mix Bar

This is so delicious and full of protein. I love to eat it before or after working out. I normally wrap these bars in a cling wrap if I want to take it with me. It totally beats any trail mix bar you've ever had!

Very Good (4 ratings)
Strawberry banana chocolate smoothie

This fruity chocolaty smoothie gives me a great morning boost. I usually make double this recipe and keep it in my fridge so that I can quickly grab it and drink it in the morning.

Recipes I've Rated: