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aspensnoww

Colorado Springs, Colorado

Member since May 2008

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Reviewed Garlic-Lime Spinach

Aug 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was tasty! Put it over boiled baby red potatoes--nice, light dinner.""

Reviewed Herbed Quinoa

Jul 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

A couple of tips about using lemon in cooking: First, you have to use fresh juice, not the stuff out of the bottle. Second, lemon juice is sour, zest is fresh and lemony. If the dish is too sour, leave out or reduce the juice and leave in the zest. I don't like sour quinoa, so I cook it in all veggie stock and use lemon juice only in the dress"

Reviewed Pumpkin Oatmeal

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delish! I used steel-cut oats, which required longer cooking time, but low and slow with frequent stirring worked just fine. I substituted coconut Silk for the almond (just because I had it on hand and upped the salt and spices a little. A little real maple syrup or agave nectar at the end, and I'm a happy camper! (Hmmmmmm, camping.... think "

Reviewed Pumpkin Oatmeal

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delish! I used steel-cut oats, which required longer cooking time, but low and slow with frequent stirring worked just fine. I substituted coconut Silk for the almond (just because I had it on hand) and upped the salt and spices a little. A little real maple syrup or agave nectar at the end, and I'm a happy camper! (Hmmmmmm, camping.... think"

Reviewed Quinoa Pilaf with Pine Nuts

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree--nice basic recipe. Quinoa is high in protein, so made with vegetable stock it's a great vegetarian option. Today, I sauted a small bag of broccoli slaw with garlic in olive oil and tossed that in with some parmesan--very nice one-dish meal. "

Reviewed Greens 'n' Beans

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummmm! I ended up steaming the kale about 40 minutes because I like it tender, adding little bits of vegetable stock as needed. Next time I think I'll chop the kale before cooking, to make it less "clunky" to eat and to distribute it better amongst the beans. Loved the bright flavor of the cilantro pesto--I'll be making that again soon for a v"

Reviewed Peppermint Bark

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

Foolproof, unless you over-heat the chocolate. I use Ghiardelli (it's worth it!), leave out the peppermint oil, and spread it as thin as it will go. I sometimes make a thin bottom layer of milk chocolate, and it's just like the squares, only SO much better. Yesterday, while perusing the after-Christmas candy aisle, I found some Life Savers fruit-flavored...

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