starrling Profile - Allrecipes.com (10451616)

cook's profile

starrling


starrling
 
Home Town: Los Angeles And Temple City, California, USA
Living In: Salem, Oregon, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Sewing, Needlepoint, Reading Books, Music
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Blog...  1 post
 
Jan. 6, 2011 11:10 am 
Updated: Jan. 6, 2011 5:04 pm
Like so many other people, I suffer from insomnia.  During these episodes I try to think of fluffy things and happy places, but usually I end up planning menus for the next day.  This creates a further problem in my sleep-deprivation because I get so excited that I'm even more awake… MORE
 
 
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About this Cook
I'm a new "empty-nester" adjusting to cooking only for my husband and me. It's a very weird sensation after all these years.
My favorite things to cook
Curries, soups, stews and roasts.
Recipe Reviews 3 reviews
Empty Wallet Casserole
I love this as a "base recipe" - if you use your imagination, and whatever happens to be in the cupboard, the possibilities are endless. I added a serrano pepper (seeds and all) to the sauteeing onions, along with garlic and more spices. I only used 1 can of soup but next time I'll use 2. My family loved it and there was just a small bit leftover (and it made an excellent breakfast!). Also, be sure to spice up your ground beef as you brown it.

8 users found this review helpful
Reviewed On: May 15, 2009
Easy Curry Couscous
This is the way I make couscous too and my family loves it. I often roast some veggies and put them on top of the couscous just before serving. Also, instead of raisins I use dried cranberries because my son hates raisins ;)

2 users found this review helpful
Reviewed On: Apr. 15, 2009
Onion Pan-Fried Pork Chops
This is simple and delicious, providing you add spice to your personal tastes. I never follow a recipe to the letter because I know my family's desires. So, I added some garlic powder, breadcrumbs, cayenne pepper to the existing ingredients and only used about 4-5 tablespoons of extra virgin olive oil to cook 4 sort of thin chops. Wow, was this GREAT! It's a nice way to keep the chops moist. My (21-year-old) son carmelized some onions and we served some of that on top of each chop. Excellent! This will be a repeat dinner. :)

7 users found this review helpful
Reviewed On: Apr. 1, 2009
 
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