PsychDiva

I still feel like a novice, but I love cooking when I have the time. I love flavorful food and am always on the hunt for the next recipe that I can tweak to my needs. I am also Gluten- and Lactose-sensitive and allergic to apples and strawberries. I have a lot of food restrictions (no gluten, lactose, apples, or strawberries), so learning recipes that I can have or tweak is a lifetime learning experience. I love cooking, but I only recently have been able to explore cooking more as I like.
Earl Grey Martini
Rating: Unrated
PsychDiva's rating

My guests reported it was a tad too strong for them, but I thought it was a lovely blend. It went well with my High Tea party, but I'll have to steep the teas for shorter and/our use less of the infused vodka next time.

Irish Potato Farls
Rating: Unrated
PsychDiva's rating

I cheated: Based on other users, I added 1 tsp Italian seasoning (instead of salt), 1 clove of garlic, and 1 more tbsp of butter. I added the Italian seasoning with the flour (I used Bob's Red Mill All-Purpose Gluten-free baking flour for a gluten-free dish!). I chopped/sliced the garlic then melted it with the 2 tbsp of butter the night prior, letting it set in the fridge overnight. I followed the rest of the directions and was super in love! I also recommend an olive oil and balsamic vinegar dipping sauce, as it was fabulous together. This was a definite hit! Thank you for this lovely recipe!

Classic Minestrone
Rating: Unrated
PsychDiva's rating

I absolutely adored this, but part of that was because I cheated and followed the advice of other reviewers. Here is my compilation of changes: add .5 tbsp of olive oil, 1 clove of garlic (sliced/chopped), 1 more zucchini, ~1 cup of shredded cabbage, 1-2 tsp of Italian seasoning instead of thyme, 8 tbsp of canned tomato sauce (puree was recommended, but I didn’t have that on hand), 1 can of Kidney beans (drained), 1 can of Garbanzo beans (drained), and used a total of ~1/3 cup of pasta. I used a gluten-free pasta that I trust and cooked it separately while the soup was in the 30 min simmer (step 2), then I added it during the directed time in step 3. Mind you, this turned out to be able to serve 8 to 10 people! (Calories were about 231 to 185 per serving, respectively.) This is a great dish and I love how great it came out! Thank you for this great recipe and thank you to the amazing reviewers that helped kick it up a notch! ;)

Braised Balsamic Chicken
Rating: Unrated
PsychDiva's rating

I Was In Love! What a great dish! I skipped the herbs and added the equivalent in Italian seasoning, since that was all I had on hand, and it worked great. I followed everything else to a T and everyone adored it. What amazing flavor! Thank you for a wonderfully well-created and well-written recipe! (Btw, this was my first time cooking chicken so I had someone watching over me and this recipe made it really simple. Thank you!)

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Hawaii Five-O
Rating: Unrated
PsychDiva's rating

Wonderful! I made one for my mother (a huge Hawaii Five-O show fan) then for myself. I didn't have vanilla vodka, so I used the same amount of vodka with the smallest dash of vanilla extract (probably ~1/8 tsp, at most). I also used an un-sweetened, pure pineapple juice that allowed this drink to not be overly sweet. It was so wonderfully smooth and what a great treat! Thank you so much for this lovely recipe!

Hawaiian Bruddah Potato Mac (Macaroni) Salad
Rating: Unrated
PsychDiva's rating

This was a great side dish for my Hawaiian-themed dinner. I made few changes due to personal taste and available ingredients: I skipped the peas (not a fan), used minced fresh celery (~1 tsp) instead of celery seed, and used gluten-free pasta (which can't be rinsed and should be added while slightly warm). Also, I used Malaysian curry powder and a dash of paprika to spice it up. So Good! Thank you!

Hawaiian Spareribs
Rating: Unrated
PsychDiva's rating

I made a few adjustments that other users recommended and I loved it! Also, I cut the recipes in half and there was a ton of sauce left over, still. It seems thick, but as it bakes it thins out. I used bbq sauce instead of ketchup, added balsamic vinegar (1 tbsp for half recipe, double for full), extra brown sugar (2 tbsp for half recipe, 4 for full), 1 minced clove of garlic, red wine vinegar instead of regular vinegar, and definitely use the fresh ginger (it makes it amazing). Also, make sure to let it marinate in the sauce for a bit and cut slices into your meat to help the sauce infuse into it. Super loved this! Thank you!

Margarita Dressing
Rating: Unrated
PsychDiva's rating

Loved This! As others mentioned a cut back slightly, only 1 tsp cumin, and I used just over 2 tsp fresh, chopped cilantro. Amazing! I may try to substitute agave nectar for the honey next time, though, as I think it may complement the taste/texture better. Thanks for this lovely recipe!

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Amaretto
Rating: Unrated
PsychDiva's rating

Love it! I was incredibly happy with how this turned out (not to mention: it is quicker than most liqueurs). I'm definitely making gifts of these! I highly recommend this! Thank you for an amazing recipe!

Easy Oreo Truffles
Rating: Unrated
PsychDiva's rating

I've been making these in the same way for the last 10 or so years, way before I ever saw this recipe, but this is how I do them, too! My dif is I used white chocolate (still the baking kind) to dip it in. It is a giant hit at parties and talk about guilty pleasures, haha. After loving these bad boys, I developed some food allergies/sensitivities so I now use gluten-free "oreos" (I prefer kinnikinnick's "KinniToos Chocolate Vanilla Sandwich Creme Cookies") plus non-dairy creme cheese (I like Tofutti's) and a non-dairy white chocolate (I like Oppenheimer's Vegan White Chocolate Chips). All directions are the same and you will not regret it whether you follow my tips or the wonderful author's great recipe. Thank you for posting this wonderful treat for all!

Cucumber Sunomono
Rating: Unrated
PsychDiva's rating

Delicious! Loved this recipe and I am quite happy with it. Thank you!

Chicken Katsu
Rating: Unrated
PsychDiva's rating

Amazing! My whole family loved this! I made my own panko crumbs using a gluten-free bread. (Cut about 6 slices of bread into 1 inch pieces then put through a food processor to make coarse crumbs. Place on parchment paper on a baking tray, layer it evenly. Bake at 300 degrees F for about 6-8 minutes, shaking/turning crumbs about ever 3 to 2 minutes. Do not let it toast, just dry out.) This is a definite winner! Thank you for the amazing recipe!

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