gonefishn Profile - Allrecipes.com (13582591)

cook's profile

gonefishn


gonefishn
 
Home Town: Medford, Oregon, USA
Living In: Henderson, Nevada, USA
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Mexican, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Hunting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 38 reviews
Roasted Squash Soup
This is absolutely GREAT- I can't give this recipe enough praise. I used only spaghetti squash. It wasn't tender at 45 minutes so I flipped it over and broiled for another 5 minutes until it started to caramelize on top. It still wasn't done so I had to finish it in the microwave- another 5 minutes. [I cook a lot of spaghetti squash and have found the easiest way to cook them is leave them whole, pierce a few times with a knife and bake at 350 for and 1 hour. When it's cool enough to handle, cut it in half and scoop out the flesh.] I only had marsala wine and it worked well with this dish. I also added 1/2 tsp turmeric. Can't wait to make this again!

2 users found this review helpful
Reviewed On: Jul. 14, 2013
Vegan Caribbean Stew
This was a great dish and I'll make this again! Here are the particualars of what happened in my kitchen. I used Jasmine brown rice. I cut the thick white stems out of the collard greens before I chopped the greens. Never having eaten okra I was a little scared so I threw in about a dozen fresh okra (cut into bite size pieces) and to make up for the difference I threw in about 6 fresh asparagus (cut into bite size pieces). I added about 2-3 cups of water at this point because the stew had very little liquid to simmer for an hour. I waited to add the cilantro until the kidney bean/tomato paste went in. I did not need to use flour because the stew was plenty thick. I said I addded 2-3 cups of water but it may have been 3-4 cups water. This was pretty thick and had NO broth at all. We were able to serve it on our plate instead of a bowl inspite of adding water- of course it didn't matter 'cuz the flavor was so good. One last note, this recipe doesn't call for salt. I added salt and more dill and ginger for more flavor. Great recipe, super healthy and easy to make. I served it with grilled tilapia and steamed broccoli.

7 users found this review helpful
Reviewed On: Apr. 29, 2013
Tofu and Plantain Medley Veggie Patties
Amazing recipe! I don't have any experience with plantains but I knew they came either green or yellow so after googling the difference and learning the yellow are a bit more sweet and flavorful that's what I went with. I used extra firm tofu, fresh mushrooms and folded in the bread crumbs with a spatula after processing. There wasn't enough moisture in the recipe to allow it to turn in the food processor so I added about 1/2 cup egg whites and that did the trick. I used vegetable spray rather than butter to cut calories. I cooked my patties a bit longer- maybe 8-10 minutes per side with the lid on the skillet to cook from both sides. They turned out a little crispy on the outside and still tender in the middle. This may be my favorite veggie patty recipe!!

7 users found this review helpful
Reviewed On: Apr. 3, 2013
 
Published Recipes
 
ADVERTISEMENT

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States