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Thread: Foodie Thread

  1. Top | #1101
    Tricksy Leftits Angry Floof's Avatar
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    Gonna make this as soon as I go out for peanuts and ginger. I'll be using precooked chicken, so it'll be easier and faster.

    African Chicken Peanut Stew

  2. Top | #1102
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    I have discovered the joys of stir fried eggplant. Now a regular food for me. A unique flavor when cooked.

  3. Top | #1103
    Veteran Member Lion IRC's Avatar
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    Hey
    Welcome back steve_bank

  4. Top | #1104
    Contributor DrZoidberg's Avatar
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    My girlfriend has become obsessed with baking the perfect sour dough bread. Obsessed. It's very tasty. But it's to a degree I'm not sure is healthy. Anyhoo... Just wanted to get this off my chest. If she keeps going after Corona is over I'm going to intervene

  5. Top | #1105
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    Something new for my coffee, coconut milk. I eded up with a can of it and it goes well with coffee.

  6. Top | #1106
    Mrs Frizzle gmbteach's Avatar
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    I have been trying to waste less in the way of vegetables, and as it’s winter, I am going to experiment making soups.

    Last week I cooked up a couple of heads of broccoli, most of a cauliflower , some Brussels sprouts and half a bunch of celery. Added some water to steam it, and blitzed it up. I added a of Wostershire sauce and voila. It made 5 serves of 114 calories each. I still have one in the freezer.

    Today I used potatoes, carrots, onion, cauliflower, broccoli, zucchini, and Brussels sprouts and some spices. Cooked it up with a bit of water, and blitzed it.

    Below is the result. 5 serves of 120 calories each.


  7. Top | #1107
    Mrs Frizzle gmbteach's Avatar
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    Shopping day tomorrow so it’s soup making day today.

    What I do is prepare enough veg for dinner tonight, and convert the rest into a soup for my lunches and the freezer.

    The following made five serves of ‘green soup’ totalling 65 calories per serve


    Celery 224g
    Sugarloaf cabbage 379g
    Green capsicum 146g
    Zucchini 148g
    Broccoli 237g
    Cauliflower 298g

    Added a big of ginger and lemongrass oil, and seasoned and yummy!

  8. Top | #1108
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    Sounds good.

    I keep a batch of tomato sauce in the refrdgerator and add fresh vegetables for a quick soup. Or with precooked rice and banns.

    Mix a can of crushed tomatoes with a can of tomato paste, mix, and thin with water.

    I season with garlic powder, curry, cayenne pepper, cumin, and chili powder. I don't cook it, it it steeps in the refrigerator.

    I clean and put vegetables in resealable plastic bags, they stay fresher a lot longer.

  9. Top | #1109
    Veteran Member Treedbear's Avatar
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    Quote Originally Posted by steve_bank View Post
    ...
    I clean and put vegetables in resealable plastic bags, they stay fresher a lot longer.
    I've been using gallon ziplock bags for lettuce, cukes, bell peppers, and corn. I've been thinking about trying one of these.
    It's supposed to be especially good for herbs such as basil, parsley, and cilantro, which all seem to wilt pretty quickly when I just stick them in a can or water. And fresh herbs aren't cheap so even at $17 apiece one would pay for itself in about a year if it extends the useable life from 2 weeks to 4 weeks with better quality. And if it works I figure I could use it for scallions, carrots and celery as well. I probably have room for 5 in my fridge.

  10. Top | #1110
    Contributor Arctish's Avatar
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    I'm going to try making these:


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