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Recipes I've Shared:

Turkey Soup with Lemon and Barley

Turkey soup made with chopped leftover turkey, onions, garlic, barley, herbs, turmeric, cumin, and ginger.

Mexican Turkey Soup

1 serving = about 2 cups or 15 oz


Incredible! (1 rating)
Rice Noodles and Squid By Mark Bittman

From http://bitten.blogs.nytimes.com/2009/07/20
/rice-noodles-and-squid/

Low fat creamy macaroni and cheese

Macaroni and cheese is perhaps the ultimate in comfort foods, but if you use regular cheese, butter for a roux and whole milk, that's an awful lot of fat calories. Here's a low fat macaroni and cheese that dispenses with the butter and substitutes reduced-fat cheese and nonfat milk for their full-fat counterparts.

Huushuur

Luke Meinzen likened cooking these classic half-moon-shaped pies to "herding miniature manatees in a hot-oil sauna." We traded lamb for the mutton and scallions for the wild leeks in these hearty little pastries that have been eaten by Mongolian nomads for centuries.

From Epicurious

Passover quiche

Uses crushed up matzo for crust

Shmoo Full Meal Muffins

"When I was working on Vegan Lunch Box, I came up with the idea of including a "Full Meal Muffin" recipe that would serve as a convenient, portable, inconspicuous lunch for older kids and teens that included fruits and vegetables." - Vegan Lunch Box


Recipes I've Rated:

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