Nate Coffey Profile - Allrecipes.com (14048974)

Nate Coffey


Nate Coffey
 
Home Town: Willard, Ohio, USA
Living In: Shelby, Ohio, USA
Member Since: May 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 3 reviews
Apple Cinnamon Breakfast Quinoa
Have been making this every day for breakfast since Thanksgiving (it's Sunday now!) and love it. I've made it quite a few times over the past year or so too, and I keep coming back to it. The recipe is perfect in timing and ingredients in my experiences, though I normally put in half the apple at the first 8 minute mark to let it warm up and start sweating before things dry up. Then I put half #2 in along with a teaspoon of sugar and stir things up real well. By the time the second 10 minutes has gone by, the apples have gotten incredibly soft and most of the juice has been absorbed by the quinoa or boiled out. I'm actually wondering if people that are having problems with it getting too dry are simply letting it sit at too high a temperature. On my electric stove I start at 7/10 and lower it to 3.5/10 when it boils, and cover it.

1 user found this review helpful
Reviewed On: Dec. 1, 2013
Turkey Tetrazzini with Cheddar and Parmesan
Eating this right now as I type this... wow. This turned out so perfect. I'm glad I didn't just simply go out and buy a cooking wine though, got a California Sauvignon Blanc, which has added a perfect flavor to this (and I don't even like wine!)

1 user found this review helpful
Reviewed On: Dec. 11, 2012
Pumpkin Black Bean Soup
This was absolutely fantastic, the flavor kind of surprised me. I'm not usually a fan of savory pumpkin recipes, but decided to give it a go anyhow. The pumpkin was a very light flavor, most of it comes from the black beans and ham, but it's still noticeable. I used fresh pumpkin, everything else was canned, and I was pretty happy with how it turned out. I would say though that I'm not sure if the 25 minutes was long enough, but it's hard to say. I was still busy pureeing the pumpkin when the onions and garlic were done, so I turned down the heat and eventually removed it from heat for a while so I could get that done. By the time I got it back on, it had cooled considerably. When the 25 min had passed, it was no where near thickened. I put the timer back at 5 min about 3 or 4 times before it finally got the intended thickness. It was well worth the time it took!

0 users found this review helpful
Reviewed On: Nov. 6, 2012
 
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