birdseed Profile - (13772879)

cook's profile


Home Town: St. Cloud, Minnesota, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Indian, Middle Eastern, Mediterranean
Hobbies: Scrapbooking, Hiking/Camping, Painting/Drawing
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
keeping to the cooking theme, I grew up wanting a wood cook stove like my aunt and baking pies in it. Food has been a big part of my world as it was a cheap way to experience cultures as I traveled. I ate fish loaf (don't know what it's called - it was like gefilta fish ) in Norway, toasted grasshopper in Thailand, fish eyeballs in Sri Lanka, falafel through the middle east. I learned creativity by making meals from free stuff left behind in hostels, dated sale items at grocery stores and some times what I gathered along the way, like picking coconuts for breakfast in Tahiti or putting wild mint in my lentils and rice while I was hiking on the Appalachian Trail. I love adventure of all sort, now I'm trying to bring it to the kitchen.
My favorite things to cook
making up salad combos, quiche,deviled eggs, tabbouleh,
My favorite family cooking traditions
chili tacos. Mom would make the chili, start with corn chips and cheese in a bowl and then add on whatever chopped ingredients you want. Olives, green peppers, onions, sour cream, tomatoes. . .I can't even remember all she had
My cooking triumphs
making a pie crust for the second time from memory. I got compliments on it and the quiche was DELICIOUS. I was raised believing that pie crust from scratch is the impossible. I'm on top of the world any time I make a crust and think of overcoming limiting beliefs.
My cooking tragedies
does leaving your boots in the oven too long count? I miss my boots.
Recipe Reviews 2 reviews
Harvey's Moroccan Roast Chicken
Second time making this. I love it. i plan on making this once a week till we get tired of it. i brine the chicken overnight using the "savory brine" recipe so I skip the salt in the rub. I'm giving this recipe 4 stars because 1/8 teaspoon measurements for a whole chicken really bugged me. i rounded the spices to 1/4 teaspoons or whole teaspoons. I don't like how i have to mess up my grinder and blender just to get a chicken in the oven but it is worth it. The first time we cooked it for longer on a lower heat and that was delicious. I might try this rub with boneless chicken breasts.

0 users found this review helpful
Reviewed On: Mar. 3, 2015
Braised Leeks and Mustard Greens
I'm not a huge fan of greens but I'm trying to eat healthier. This recipe helped me cook them but adding Thai Garlic Chili sauce as a condiment made this seriously good. I'm happily chowing down.

0 users found this review helpful
Reviewed On: Jun. 18, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am the mother of wonderful 24 year old son and… MORE
Published Recipes

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States