Quinoa and kale salad

This salad is a satisfying and flavorful side dish. Aside from kale and quinoa, any vegetable can be added. Those I use here create a pleasant mix of taste and texture. Print Yum Quinoa and Kale Salad IngredientsQuinoa, 1 cup cooked and cooled or at room temperature Cherry tomatoes, 2 cups halved Yellow, red and […]

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Pistachio-pecan-two-chocolate refrigerator pie

THIS EASY NO-BAKE WHITE CHOCOLATE AND PISTACHIO PIE has a pecan and dark-chocolate crust. ¬†Freeze the pie for three hours. Allow 30 minutes to defrost in the refrigerator. A tip: start by soaking the pistachios in water for the filling so they’ll be ready to use after making the crust. Print Yum Pistachio-pecan-two-chocolate refrigerator pie […]

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No hurry curry soup

THIS SPICY CURRY SOUP STARTS with a simple broth made from what’s left over from a baked chicken. Boil the chicken carcass and giblets in water for about three hours, or until the liquid has been reduced by half. When cool, strain the broth into a bowl and refrigerate overnight, or place in the freezer […]

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Nuts about toasted pumpkin seeds & almonds

EATING WELL DOESN’T HAVE TO BE COMPLICATED. At the top of my simple-but-wholesome kitchen repertoire are oven-toasted pumpkin seeds and almonds. We always have a bowl of each bought raw, unsalted and already hulled. A handful of pumpkin seeds in a salad or soup add flavor and a crunchy texture. Coarsely grind them for chocolate […]

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Savory roast chicken

  ROAST CHICKEN IS A STAPLE in my kitchen and on which other dishes are based. There are many variations for seasoning the outside of the bird, or under the skin. There is one common element for success: putting a sliced orange, 2 lemons or 2 limes inside for flavor and moisture. Leftovers can be […]

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