CCranston Profile - (12198382)

cook's profile


Home Town: Calgary, Alberta, Canada
Living In: Airdrie, Alberta, Canada
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Photography, Reading Books, Genealogy, Painting/Drawing, Wine Tasting
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ccranston's version of chicken thigh surprise
About this Cook
I'm educated as a graphic designer/ technical writer. A stay at home mom presently. Love to cook, now I actually have some time to try recipes that I've been putting off.
My favorite things to cook
gourmet - love to 'wow' friends and family. Gourmet is better when it is super easy! I also make a lot of gluten-free, diabetic items for my brother.
My favorite family cooking traditions
Italian and Czech foods as I grew up eating them. I am still trying to perfect my grandmother and great-grandmothers' recipes. I am also starting to experiment with making some of these old favorites gluten free.
My cooking triumphs
My grandmother's gnocci. My dad says it tastes just like hers and that's the greatest compliment. Baked a cake from scratch for the first time Jan 31/11 with my 8 year old daughter. Turned out fantastic - the only problem is trying to stop eating it!
My cooking tragedies
Many of my gluten free experiments - mostly the items turn out really heavy and practically inedible, but try, try again!
Recipe Reviews 1 review
Chicken Thighs Surprise
Such a versatile recipe! I added red peppers to mine, and used dried eggplant (cause that's what I had). I omitted the cream soup and used a cup of low sodium chicken broth instead of the canned. I did not have a squash, so I used a sweet potato/yam. I also added paprika, fresh thyme, cumin powder, and dried rosemary to taste. I browned the chicken with the skin on to begin with; removed the skin and drained the fat out of the pan, reserving a couple of tablespoons; put the chicken back in the pot with the veggies on top and poured in the broth and let simmer for about 45 minutes; took the chicken out and boiled the rest until reduced to a thick sauce. The veggies were a little mushy but LOTS of flavour.

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Reviewed On: Feb. 1, 2011

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