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Food!

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Latest Activity: Aug 22

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

Started by Idaho Spud. Last reply by Daniel W Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 5. 1 Reply

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Tuna's not greener than pork!

Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20. 3 Replies

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Comment by Joan Denoo on August 2, 2016 at 11:29pm

Daniel, I don't know, but I am going by a hunch. Just as I blanch cabbage leaves before filling them with savory vegetables and rice, I assume one would blanch collard leaves as well to make them more pliable. Then proceed as usual. Let me see if I can find a recipe ... Ah! 

"In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water."


The recipe called for sausage stuffing, however, I think a nice savory rice and vegetable stuffing and maybe even a bread stuffing would make an excellent combination.

 
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/dirty-ric...

Comment by Daniel W on August 2, 2016 at 10:27pm

Joan, with all of the lengthy and time consuming recipes online, this one was very quick and easy.  Next I want to figure out how to make vegetarian cabbage rolls with collards instead of cabbage.

Comment by Qiana-Maieev on August 2, 2016 at 9:34pm

I don't 'cook' anything other than potatoes in the micro either.

The convection as far as I know just has a fan in it to distribute the heat for faster cooking, & my food tastes the same as from the regular oven. Its just smaller & gives off less heat in the kitchen.

Comment by Joan Denoo on August 2, 2016 at 9:29pm

I just never learned how to cook in the microwave. The flavors that come from a cast iron skillet or waterless cooking ware tastes good to me. I can't compare it with the microwave because I have not used it to cook, only to reheat. Is there any difference besides heat that the convection oven gives food?   

Comment by Qiana-Maieev on August 2, 2016 at 8:59pm

Looks delicious.

Comment by Joan Denoo on August 2, 2016 at 8:42pm

Daniel, that looks so good, especially the colors and contrasts. The sriracha just makes it sparkle! 

Comment by Daniel W on August 2, 2016 at 8:33pm

Today's new food.  I sometimes grow things that I've never been inspired to buy, not knowing what to do with them.  Then it's a challenge to figure our what to do with it, if it grows.

Here is my first solution to collard greens, based on a spinach recipe.  Cut out the midrib, then roll up the leaf into a roll.  Use knife to slice into fettucini size ribbons.  Chop 1/4 medium onion.  Saute it all in olive oil until tender and onions slightly browned.  MIx in some soy sauce.  Fry egg sunny side up in same skillet, transfer to the collard green plate add some sriracha and pepper.

This was really good.  Now I know something to do with collard greens.

Comment by Daniel W on August 2, 2016 at 1:06pm
Microwave is good for hot weather. Doesnt heat up the kitchen and house.
Comment by Idaho Spud on August 2, 2016 at 1:03pm
I use the microwave oven a lot also. Whenever possible.
Comment by Daniel W on August 2, 2016 at 12:46pm
Randy, you eat great! I should pick some collards. they are so productive.

No problem here with microwave explosions. I did boil some potatoes for pitato salad. New potatoes kind of fall apart when bioled. I need to figure out how to cook them so they dont.

Spud, I like the old fashioned sweetcorn better too, but have not found short season, cool weather tolerant varieties. I thought I found one last year, but it was a lousy producer.
 

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