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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist on Thursday. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by Randall Smith on December 6, 2016 at 7:46am

Yeah, my freezer never seems to empty out, and it's 15 cubic feet. I actually made lasagna about 10 days ago and used ricotta added to my cottage cheese.

Spud, aren't microwaves great for reheating leftovers?!

Comment by Idaho Spud on December 5, 2016 at 1:57pm

Thanks Qiana.  I keep forgetting the freeze method.  Probably because my freezer in the refrigerator is small and my chest freezer if broken.

Comment by Idaho Spud on December 5, 2016 at 11:18am

Randy, I'm alone also, but have not been cutting back on recipes, In fact to save money and time, I make huge amounts.

 But just yesterday I decided to cut back to much smaller proportions because it takes me so long to eat a large pot of something, that I have to reheat it a couple of times to be sure some pathogen doesn't have time to reproduce to harmful amounts.  That reduces the flavor quite a bit.  

Comment by Randall Smith on December 5, 2016 at 7:31am

I bought some ricotta cheese a couple of weeks ago after reading a recipe that called for some. I finally got around to making a "pasta gratin" with egg noodles, squash (actually, pumpkin by accident), spinach, and cheeses (ricotta, parmesan, mozz.). Cooking for only one, I have to cut recipe amounts way back, unless I want to eat "the fixins" for a week. I have to sort of guess at the fractions. The gratin turned out great with a little leftover.

And Daniel, being "unconventional" is the only way to go. After all, aren't we atheists unconventional?

Comment by Daniel W on December 4, 2016 at 11:17am

Randy, i made your sweet potato peanut butter soup and it was awesome!  I didn't have tomatoes or cumin in the house so left those out. I had steamed the sweet potato a few days ago because I was steaming potatoes and eggs for potato salad, and kept the sweet potato in the fridge.  Since 1/2 of my household is Chinese, I added about a teaspoon of grated ginger root and 6 dried thai hot hot peppers.  But it was basically your soup :-)  Ning thought it was great, and so did I.

We're unconventional here.  Corn bread and sweet potato soup for breakfast.

Spud, thanks for the list.  I will check for something that doesn't involve kitchen demolition :-)

Comment by Idaho Spud on December 1, 2016 at 12:38pm

Best Gifts for Cooks From Consumer Reports' Tests:

Comment by Randall Smith on November 30, 2016 at 7:11am

Daniel, how'd the sweet potato soup turn out? I made another pot, and loved it. I could do w/o the coriander, however. Funny that I love cilantro leaves, but not the seeds.

Disappointed there was no pecan pie at the Thanksgiving dinner I attended, I made one the next day. Gotta make some banana bread today.

Comment by Plinius on November 22, 2016 at 12:43pm
Comment by Daniel W on November 19, 2016 at 12:09pm

Randy, we will have your soup, or my attempt at it, as the sweet potato part of our thanksgiving dinner.  Thanks for posting.

Comment by Randall Smith on November 19, 2016 at 7:50am

Daniel, here's my recipe for sweet potato soup. On some spices, no precise amount--add to taste.

I microwave a large sweet potato (can be boiled in broth mix).

--cook small onion and garlic in oil (I use coconut) 5'. Add ground red pepper, cumin, coriander.

--Add 2 cups (maybe more) vegetable or chicken broth (I use cubes), one diced tomato, pepper (broth cubes add salt).

--Add mashed cooked sweet potato and 1/4 cup smooth peanut butter.

--Puree the whole thing and reheat (immersion blender)

--Add 1Tbsp lemon juice

--Top with cilantro and banana pepper pieces (opt).

Easy and delicious.


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