Lola Kamuda Bartlett

Lola Kamuda has intimate knowledge about cooking challenges. "My husband works long hours, doesn't like herbs and spices, doesn't eat seafood, but loves Mexican food and anything with red meat," the Bartlett resident explained. "My daughter likes to eat dinner very early, is a vegetarian that likes seafood, doesn't like Mexican food, and loves herbs and spices. I try to lure my son over for a weekly visit by enticing him with quesadillas or fajitas, which works out well for my husband, but not so much for my daughter. I like most foods, but some foods don't like me, such as strawberries and legumes." The family palate is unified, however, in their distaste for pork.

The Certified Pharmacy Technician for CVS in Mount Prospect applied for the Cook of the Week because she actually looks forward to another cooking challenge as well as the creative freedom of making a meal with just a few ingredients. "The show, 'Chopped,' is my all-time favorite cooking show and this contest seemed like the perfect opportunity for me to try it," Kamuda explained. "I've never worked as a chef, and I've never taken a cooking class, but people seem to enjoy my dishes as much as I enjoy making them, so I thought, why not? And seriously, how many people can say they won a really cool large wooden spoon in a cooking contest? I want that trophy on my kitchen wall!"

An affinity for simplicity may be Kamuda's strong point: her favorite ingredient is olive oil (one for cooking and another kind for dressings and marinades and she even uses it in cakes). The 49-year-old's preferred utensil is her trusty cast iron skillet. "I've used it for meats, seafood, sauces, vegetables, eggs, pancakes, and because it's oven-safe, it's great for frittatas, roasts or anything that needs to be finished in the oven or broiler," she said. "I love to cook, but I don't like doing dishes, so it's great to only have to wash one pan." She finds the slow-cooker a perfect weeknight solution for her busy family. "I usually make something with fresh herbs, vegetables, and beans or grains for my vegetarian daughter. And of course, there's nothing better than coming home to a hot meal after a long day at the office."

Kamuda admits that cooking for her family is like running an obstacle course every week. "Because of all these challenges, I have learned to be very flexible and creative with my meals," she said.

Welcome to Cook of the Week, Lola!