Mrs. Murphy Profile - (12340382)

cook's profile

Mrs. Murphy

Mrs. Murphy
Home Town: Alberta, Canada
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Mediterranean
Hobbies: Walking, Photography, Reading Books
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About this Cook
A married, empty-nester who is now trying to learn to cook for 2 people without making enough for 3 days of leftovers!
My favorite things to cook
I don't spend as much time in the kitchen anymore as I should/would like, so these days there seems to be a lot of quick and simple dishes. My favourite things to make have always been desserts, but now that my husband has developed diabetes I am trying to get more enthusiastic about the savoury side of cooking.
My favorite family cooking traditions
Growing up, my mother made what she called 'scones' (the rural Albertan version maybe??) - deep-fried pieces of white bread dough that we would dip in caramel sauce. I can't bring myself to deep-fry anything anymore, but it is definitely my favourite food memory from years ago.
My cooking triumphs
One of my first cheesecakes - a banana split version, with 3 layers (banana, strawberry and chocolate, baked in succession) on a shortbread crust, served with pineapple sauce, whipped cream and toasted flaked coconut. Yum!
My cooking tragedies
As a new cook 15 years ago, making a nice dinner for my then boyfriend and watching him cut into the still-raw-in-the-centre roast chicken. By the time it was brought out of the oven the second time, dry and sad looking, everything else was cold and limp. Very embarrassing!
Recipe Reviews 3 reviews
Thai Peanut Dip
Not sure where I went wrong - far too salty. Equal parts peanut butter and soya sauce seems way out of proportion.

5 users found this review helpful
Reviewed On: Mar. 11, 2013
Tom Ka Gai (Coconut Chicken Soup)
Wonderful. Like other reviewers, I used chicken stock in place of water (increased to 4 cups - didn't want half a carton of stock to go unused - and it was still creamy and tasty!) and skipped the tumeric. -Simmered the stock with with bruised/crushed lemongrass and large pieces of ginger (instead of minced - roughly a 1 1/2 inch cube, sliced thick). Removed before adding chicken and coconut milk. -Doubled the chicken. -I used substantially more cilantro, too (1/3-1/2 cup). I know it's inaccurate to leave a rating when I've made so many changes, but I appreciate the recipe and how easy it is to play with. Guests and hubby loved it.

6 users found this review helpful
Reviewed On: Mar. 9, 2013
Quinoa Tabbouleh
I've used this recipe time and again - LOVE it. A nice use of quinoa. Great mix of flavours. We've also added a bit of feta on occasion, which tastes great, too.

1 user found this review helpful
Reviewed On: Feb. 17, 2012

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