gonefishn Profile - Allrecipes.com (13582591)

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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
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Recipe Reviews 32 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
 
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