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Latest Activity: Jun 7
I'm not much of a cook but I started marinating tofu, in a little water, garlic, soy sauce and some left-over vindaloo paste. That was rather good. Any ideas about this are welcome!
Watch out, Daniel--you're gonna get as thin as I am! And if you continue to eat "out of the garden", you shouldn't gain weight in the winter. Freezer foods (or canned) and root veggies should replace store bought items. Next year, you must grow sweet potatoes.
I can't remember what kind of peach tree I planted years ago, but the peaches made a marvelous pie!
Daniel, thanks so much for posting the Michael Pollan vid. I was not familiar with him, and he's an amazing guy. It was very encouraging since we cook all our meals and haven't eaten fast food for 30 some years. I immediately ordered his book Food Rules. One thing he said that really struck me was this:
Quick + Easy Meal From The Yard
From Abundant Permaculture A nice meal for a busy family
Pollan is "The Man". My SIL worships him.
I would love to make my own sourdough bread, but I'm leery about the wrong bacteria multiplying in it and causing food poisoning. Same goes for Kefir and Yogurt.
Daniel, you sound like me--the king of substitutes! I recently mixed 1 tbsp ground flax seed with 3 tbsp water for my "egg". Worked fine. I have some very nice green pumpkins, so my pie will have to wait. But I did make a frozen blueberry pie with evap. milk and half a can of frozen lemonade (graham cracker crust). Rich tasting, but refreshing.
For only the second time all summer, I prepared my supper on the grill--charcoaled. Since there's only me to cook for, I loaded the grill up. Chicken, salmon, corn on the cob, potatoes, even green beans. All but the chicken was in foil. I will get four meals out of one grilling. The corn was especially good!
Good ideas, everyone. There are so many different ways to prepare greens, and it's fun to experiment with combinations.
About 3 months ago, I decided to try being an alternate day vegetarian. Turns out, I haven't had meat in two weeks in a row. My streak will end tonight, however, with a BLT. At least the bacon is from free-range pigs, thanks to my organic farm kids.
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...
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