Caroline C Profile - (1509368)

cook's profile

Caroline C

Caroline C
Home Town: Porstmouth, Hampshire, England, U.K.
Living In: Fort Lupton, Colorado, USA
Member Since: Apr. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
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Roasted Pork, Fennel, and Onions
Asian Fire Meat
Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Indian Style Sheekh Kabab
About this Cook
I'm a 39yo SAHM to a girl (born February 2010) and a boy (April 2011) and, unfortunately, no longer have as much time in the kitchen as I would like. When I'm not taking care of the tots, I enjoy reading, foodblogs, needlepoint, movies, politics, and generally faffing around. I am also kept busy by our guinea hens, chickens, and everything else that comes with running an 8 acre hobby farm.
My favorite things to cook
When I have the time, I love trying recipes from each and every part of the world, especially Indian, Thai, Vietnamese and Mexican dishes. But I also love traditional Mid-west/Southern cooking, and also good old-fashioned traditional-English-fare-I-grew-up-with (and English food is NOT the boring muck that the stereotypes would have you believe). Unfortunately, I currently seem to be stuck in a bit of a culinary rut - there are about 15 dishes I seem to make with alarming regularity.
My favorite family cooking traditions
My mum – who, like her mother, is an awesome cook - and I have never been especially close, and she never wanted any help in the kitchen, nor did she express the slightest interest in teaching me any recipes. Sure, we had lots of cooking traditions – namely birthdays, Christmas, Boxing Day, Shrove Tuesday, Easter etc - but they were always her thing, and my only contribution was to eat what was put in front of me. Sad, huh? I have, however, continued some family traditions here in the US, and I cannot wait to teach my children the old family favorites.
My cooking triumphs
I consider it a triumph any time I make something that is delicious – it doesn't matter if it is quick and simple, or gourmet! Nothing beats the feeling of seeing your cooking enjoyed and appreciated. I am also immensely proud when Husband brags about my cooking to other people :)
My cooking tragedies
I can finally say that my cooking tragedies are pretty much a thing of the past. Every now and again I'll make something that won't even make it to the table, but, thankfully, it doesn't happen often.
Recipe Reviews 1858 reviews
Authentic Saag Paneer
Ok, so I changed the recipe somewhat: omitted the fenugreek, and used a 12oz bag of thawed/frozen spinach only. Also left out the cayenne as I was kinda trying to replicate the rich and flavorful but quite mild saag paneer at our fave Indian restaurant. I followed the rest of the ingredients and cooking method pretty closely but didn't much care for the obvious lumps of tomato and onion, so I simply plopped it all back in the blender, gave it half a dozen good pulses, then returned it to the pan. I then added the fried paneer cubes, and let it slowly simmer for a bit. So while I won't be putting Yak & Yeti out of business any time soon, it turned out GREAT. BIG hit with my kids, especially! Thanks!

0 users found this review helpful
Reviewed On: Dec. 15, 2014
Asian Poached Cod
Wow, this was a HUGE hit with the whole family - even my 3 and 4y/o's (who are INCREDIBLY fussy when it comes to fish) were asking for seconds! The only changes I made were to add a little more water, and I also baked it in the oven since I was already roasting some broccoli to have as a side. I garnished the cod with fresh sliced green onion and some toasted sesame seeds - really pretty! Served it with the roasted brocc, and lo mein noodles tossed with a bit of sesame oil. Really awesome recipe. Thanks, AnnnCollin!

1 user found this review helpful
Reviewed On: Nov. 18, 2014
Garlic Roasted Broccoli
I liked it way more than the rest of the family, unfortunately (still can't believe they prefer plain ole steamed broccoli!) I found that after 10 minutes, the heads were done perfectly but the stems were still quite tough. By the time the stems were done, the heads were rather mushy. Next time, I'll either remove more of the stem, or, most likely, I'll just reduce the temp and cook them a bit longer. Oh, and a bit more sliced garlic wouldn't hurt either. Anyway, I really liked it. Thanks!

0 users found this review helpful
Reviewed On: Nov. 18, 2014

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