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Food!

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Members: 23
Latest Activity: 6 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Apr 10. 25 Replies

Right off the top, let me say that I am no great beer expert.  I HAVE been drinking more suds lately and enjoying them, but I am nowhere near as well traveled in beer as I am in single-malt whisky. …Continue

Tags: beer

My Granola without sugar......

Started by Patricia. Last reply by Pat Apr 8. 14 Replies

2 c. wheat flakes2 c. rye flakes1 c. barley flakes3 c. oat flakes1 c. best 'o' wheat1 c. flaked nuts1/2 c. sesame seeds2 c. chopped dried fruit1/2 c. water1/2 c. oil1 small can of thawed frozen fruit…Continue

No-Bake Protein Bars

Started by Steph S.. Last reply by Patricia Apr 7. 1 Reply

I made some of these bars and they are very yummy.Author: Lindsay LIngredients1 cup oat flour (i just ground up oats in my food processor until I have enough to fill 1 cup)1 cup vanilla protein…Continue

Bread, my style

Started by Patricia. Last reply by Steph S. Apr 7. 14 Replies

This one is out of the freezer…Continue

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Comment by sk8eycat on March 13, 2014 at 7:34pm

O my nerves!  I haven't had short ribs in YEARS!  Yummy-yummy!  (But then, I'm supposed to be avoiding beef....drat.)

Comment by Idaho Spud on March 13, 2014 at 7:12pm

Joan, you have me drooling again : )

Comment by Joan Denoo on March 13, 2014 at 7:00pm

Oh, you chefs have so many good ideas. I'm going to be sure to get tomatoes during my next grocery trip. 

I prefer freezing in glass jars, while a dear friend freezes in plastic bags. 

Manhattan clam chowder, 

Spanish rice, great with shrimp  Diablo 

Minestrone soup, 

Buffalo wings, I us Frank's hot sauce, 

Creole stew, 

Braised short ribs, with lots of napkins, 

Comment by Pat on March 13, 2014 at 3:05pm

I was going to suggest a stew, but Chris beat me to it. One other option is to make it in batches in a slow cooker with pork, dried chili peppers, pinto beans, hominy, garlic, onions, oregano, and cumin. A variation on posole. I like Chris' idea of freezing portions for later use. Serve with tortillas and a splash of lime juice in the soup.

Comment by sk8eycat on March 13, 2014 at 12:46pm

I was going to suggest a variety of canned (drained) beans, some kind of quick-cooking pasta, or alphabet noodles if you can find them, and  fresh zucchini cut into bite-size chunks.  (Cooked Italian sausage, if you want to get fancy.  Or saute' the sausage separately, and pour the soup over it when serving.)  Basil (must have plenty of fresh or dried basil!), oregano,salt, pepper, and a dash of red pepper flakes..If you have any fresh, or canned tomatoes on hand, chop them up and add with the zucchini.

AND...crusty Italian or French bread...whatever you prefer...on the side..

Pasta fagioli - mangiare abbondante

Comment by Plinius on March 13, 2014 at 8:55am

If you don't want to eat it like it is, make a stew with it; fill it up with all sorts of vegetables, mushrooms and beans, season with chilipowder, black pepper and whatever else you can find. Easy to divide into portions that you can freeze.

Comment by Randall Smith on March 13, 2014 at 7:50am

For some reason, I bought this huge can of tomato soup several months ago. I need to do something with it. Any suggestions?

Comment by Reg MM on March 12, 2014 at 12:11pm

Joan-I love Nigella. I use her How to be a Domestic Goddess book quite regularly.

Comment by Reg MM on March 12, 2014 at 12:10pm

Flying A-YES! It was Ciao Italia! Holy cow!

Comment by sk8eycat on March 11, 2014 at 12:34am

My sister is the chip and cracker fiend.  I may taste a new brand when she buys one, but I only get a craving for a handful about once a month or two.

D'ruther have popcorn.  Plain.  We have an old air popper that blows the popped kernels into whatever bowl you hold right under the exit vent.  No oil, no salt (unless you add it after the stuff is popped.)  My sister bought some flavored salt/powdered stuff to shake on popped corn.  *YAWN!*  .

 

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