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Comment by Idaho Spud on December 6, 2016 at 10:18am

Yes Randy, microwave ovens are indeed great for reheating leftovers!  My microwave get 10 times the use of my range.  I even cook some things in it at times.  Potatoes and other veggies do very well.

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 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 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.

Comment by Randall Smith on November 18, 2016 at 7:09am

With a cold weekend forecast, soup sounds good. I made a sweet potato/peanut butter soup a month ago that knocked my socks off. May have to fix it again. Or a vegetable medley.


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