HannahS's Profile

Display Name: HannahS
Member Since: 3/24/09

Latest Comments...

I have a hugely reduced sense of smell (which affects my sense of taste), and I can vouch for all the veggies/toothsome grains/crunchy bits comments. Also spicy food (sriracha is a condiment we are never without).


I Can't Smell or Taste! Ideas for Texturally Interesting Recipes? Good Questions
2/5/14 10:47 PM

I definitely picked up nutritional yeast, not brewers. Maybe the batch was bad?


Make Killer Vegan Mac and Cheese:
3 Insider Tips

2/11/13 09:30 PM

Any tips on a good nutritional yeast? I've tried a couple and gave up early on because none of them had any flavor even resembling cheese. More bitter, B-vitamin flavor, and they made the food taste that way too. I keep seeing so many recipes like this where the yeast would be the dominant flavor, so I think I must be missing something.


Make Killer Vegan Mac and Cheese: 3 Insider Tips
2/11/13 09:06 AM

Have you given Fitocracy a real try? It is full of supportive, knowledgeable people who are genuinely excited about fitness and healthy living. There is room for everyone, however you approach fitness/diet/life. It has been the main factor in the last year for a complete overhaul of my attitudes toward exercise and healthy eating. The points-gaming aspect is a relatively small part, and for me is mainly useful as a tracking function.

Before you pass on it, I'd sign up, and look around for a while (it's free). If you want to use my sign-up code I'll introduce you: http://ftcy.me/x74mRe Otherwise, I think it puts you in the Welcome to Fitocracy group, and just ask there for recommendations on groups to join and people to follow- experienced users watch the group to catch newcomers and get them connected.

I understand it might not be for everyone, but I can't recommend it enough. At least check it out, and good luck with your search! :)


Suggestions for Inspiring Fitness Websites? Good Questions
12/29/12 02:30 PM

Me too!


Recipe: Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce Blogger Recipe
9/25/12 08:43 PM

He should see an allergist... I went through being allergic to most fruits/veggies unless they were cooked to death. The allergist I saw said it is a relatively common allergy, esp in people who are also allergic to pollen. Long story short, Zyrtec keeps my food and pollen allergies in check (got lucky, easy fix for me), although I am still careful because occasionally I'll eat a carrot that makes my throat and mouth itchy and burn-y.


Ideas for Vegetarian Meals Without Fruits and Vegetables? Good Questions
9/7/12 09:38 PM

Oops, sorry for the double post.


Making Hard-Cooked Eggs? Don't Boil Them. Bake Them!
3/30/12 09:16 AM

So... this didn't work for me as described. They came out with a bunch of condensation (?) spots on the shells (brown spots inside too). The whites were rubbery and many of the yolks had the green outside and sulfur smell of a bad boiled egg. They were fine in/on stuff but not good on their own.

Seems like a good way to cook a gazillion eggs for a big salad, easter, etc, but I'd rather boil in smaller quantities.


Making Hard-Cooked Eggs? Don't Boil Them. Bake Them!
3/30/12 09:15 AM

So... this didn't work for me as described. They came out with a bunch of condensation (?) spots on the shells (brown spots inside too). The whites were rubbery and many of the yolks had the green outside and sulfur smell of a bad boiled egg. They were fine in/on stuff but not good on their own.

Seems like a good way to cook a gazillion eggs for a big salad, easter, etc, but I'd rather boil in smaller quantities.


Making Hard-Cooked Eggs? Don't Boil Them. Bake Them!
3/30/12 09:15 AM

My husband uses our dutch oven when he cooks, and poo-poos the slow cooker because he doesn't feel like he can get the same (amazing) results. But he's not the one cooking every night. I use the slow cooker when I'm making forgiving food like chili, or a whole lot of meat (ie shredded pork) for use in several different meals.

For us it is worth the space it takes up, though it doesn't get used all the time.


Should I Buy a Slow Cooker?
Product & Shopping Questions

2/24/12 04:14 PM

My husband and I get plenty of food-fiber but he supplements with inulin to help control a GI tract health issue. No amount of that high-quality fresh food fiber ever helped him like the supplement.

And fiber levels do affect risk for colon cancer, and diverticulitis, although in both cases the causality is mixed up with other variables so it's hard to say for sure what its role is. But it doesn't hurt!


Does Adding Fiber To Food Really Improve Your Health?
Food News

2/16/12 09:51 PM

Alaska! No kidding. Packed with tourists in the summer, but you won't see the northern lights until it gets dark. Fairbanks has been making an effort to engage winter tourists.


Winter Getaways: Off-Season Travel Deals
1/18/12 05:42 PM

Whoa! I saw that picture and thought "duh that's a lemon" because I have a "lemon" tree out front that makes fruit JUST like that! Then I read the rest of the post.

This year we just juiced a bunch and froze the juice, but I'm excited about making candied peel and lemoncello maybe when they get ripe again.

The juice is super bitter, unless we let it settle (I think the ground-up pith settles out) and then strain the top juice though cheesecloth. Then the juice is a clear, syrupy yellow and has a very sweet flavor on top of the lemon tartness.


What Is This Armenian Mystery Fruit?
9/25/11 01:10 AM

The alcohol idea is interesting, but I have to second the post about the sugar-free strawberry sorbet. Agave nectar is just another sugar.


Can I Use Splenda or Non-Sugar Sweeteners in Sorbet?
Good Questions

8/9/10 11:58 PM

My husband misses the meat. Even as he's wolfing down my cooking and saying "these lentils/curry/pasta/etc are great!" he's also saying "but no meat..." Alternate protein like eggs or cheese doesn't cut it for him.

What I've settled on is cooking food that has less meat, or meat that can be added when the food is plated. Overall we're both eating less meat (and more vegetables) even though it shows up nearly every day, and there are plenty of meals that I can just leave the meat out of for my portion.


Help Me Find Fresh Ideas for Flexitarian Meals! Good Questions | Apartment Therapy The Kitchn
6/2/10 11:13 AM

The beet cakes don't taste like beets. They are light and sweet, and because I grated the beets instead of pureeing, everyone who's eaten my recipe thinks it is that boxed confetti cake or something, but no one has guessed beets.


Kitchen Experiments: All-Natural Red Velvet Cupcakes | Apartment Therapy The Kitchn
4/27/10 10:00 PM

Yep, beets. Avoids using a bottle of food coloring and it comes out nicely pink. You can help the color along with a tiny bit of food coloring if needed. Here's the recipe:

CAKE

1 cup butter (room temperature)
1 1/2 cup sugar
2 eggs
1 cup buttermilk
Approx 1/2 cup beets finely shredded (I used canned beets)
1 Tbs water
1 tsp liquid red food coloring (optional- cake will still be pinkish if you omit food coloring)
1 tsp vanilla
1 Tbs vinegar (I used white wine vinegar)

2 1/3 cup cake flour (I used pastry flour, all-purpose would do the trick but it won't turn out exactly the same)
2 Tbs cocoa powder (optional - I did not use cocoa)
1 tsp baking soda
1 tsp salt (Omit if your beets are canned with salt)

Using beaters, cream butter and sugar together in a large bowl (cutting butter into chunks first makes this step easier). Add eggs and buttermilk, beat on low until combined. Add beets, water, food coloring, vanilla, and vinegar. Beat until combined (first stirring with a rubber spatula reduces mess).

Whisk flour, baking soda, and salt together. Add half the flour mixture to the wet ingredients, mix with spatula until mostly combined. Add remaining flour mixture, mix with spatula until mostly combined, then beat on medium-high speed until smooth (takes a few minutes). Scrape batter away from the sides of the bowl every once in a while.

Grease bottom and sides of cake pans (I used cooking spray), divide batter evenly.

Bake two 9" rounds in an oven pre-heated to 350 for 25 minutes, or two 8" layers for 30 minutes. Cake is done when knife or toothpick inserted in center comes out clean. This is a fragile cake and will fall apart easily- careful when you remove from pan.

FROSTING

5 Tbsp flour
1 cup milk
1 cup butter
1 cup sugar
1 Tbsp vanilla

Cook flour and milk until thick, whisking constantly. Take off heat and lay plastic wrap over the surface to prevent a skin from forming; cool in refrigerator. Cream together sugar and butter. Add cooled flour mixture and vanilla and beat on high with electric mixer for a long time until fluffy. Scrape frosting away from bowl sides occasionally. (Long time = approximately 10 minutes. The frosting will look like a disaster for the first few minutes, but keep beating and it will transform.)


Kitchen Experiments: All-Natural Red Velvet Cupcakes | Apartment Therapy The Kitchn
4/27/10 01:22 PM

I assigned seating for my wedding, and put some serious thought into it. I was surprised by the compliments I got- seating makes the biggest difference, I think, where a lot of people don't know each other.

I went to a work dinner party where my boss had a "no spouses together" rule, and I switched the name tags before dinner to sit next to my husband. I hate that rule. :)


Entertaining: Do You Give Your Guests Assigned Seating? | Apartment Therapy The Kitchn
4/20/10 03:07 PM

There must be something to the shape of the triangle. Certainly three points make A triangle, but in my kitchen, the fridge, oven and sink/cutting board area are all practically on top of each other, making a squashed triangle. It's not so bad to me, but my husband complains about how hard it is to cook in (he cooks a lot).


The Kitchen Work Triangle: As Seen In Real Kitchens! | Apartment Therapy The Kitchn
3/16/10 12:45 PM

We eat as much of the meat off the chicken as we can before making stock. Otherwise it feels like a waste of food.

I break up some of the bones, and roast them to a dark brown and deglaze the baking sheet and throw everything into the slow cooker with water/spices for 12 hours. Makes fabulous stock that doesn't need salt, and you aren't left with a bunch of fat on the top. I don't see why you would have to leave any meat on the bones.


Can I Make Chicken Stock with Just Dark Meat? Good Questions | Apartment Therapy The Kitchn
1/11/10 12:24 PM