From the kitchen of epicurean.com
Middle Eastern Vegetable
Work time: 15 minutes Total time: 55 minutes
4 servings. Each serving: about 485 calories, 16 g protein, 94 g carbohydrate, 7 g total fat (1 g saturated), 3 mg cholesterol, 1030 grams sodium.
From the kitchen of Quick and Easy Thai (liberal interpretation)
The original recipie is for beef; we have also sustituted chicken with equally delicious results.
From the kitchen of Vegetarian Times and Amber, Frosting from The Vegan Chef and Amber
I have an inability to follow a recipe as directed; I always adjust to my needs. In this case, a cake for Chloe’s birthday. Requirements: Wheat free, dairy free, no refined sugar and deeee-licious. Mission accomplished.
From the kitchen of all recipes
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won’t be slow to say ‘yum’!”
Original recipe yield: 6 servings.
Prep Time: 20 Minutes
Cook Time: 12 Hours
Ready In: 12 Hours 20 Minutes
The Zulu sauce has a dozen or so ingredients and is pretty hard to find, but very tasty. If you search “Ukuva Zulu Fire Sauce” online, you might find a local vendor. The sauce itself isn’t very hot, but has quite a strong flavor—hence the addition of so much tomato sauce to stabilize it.
Serves a lot. Just look at the ingredients. You’ll be eating it for days.
From the kitchen of Mollie Katzen
Kale is my favorite veggie. This recipe is great-its tangy, savory and a little sweet.
I used dried cherries, that I soaked in hot water for about 10 minutes. I also used less sugar, about one teaspoon. Oh and I used extra virgin olive oil which is a MUCH healthier choice than canola.
From the kitchen of some where
A crispy snack that is oh so good for you! Kale is virtually loaded with calcium, potassium, indoles (cancer-fighting substances), beta-carotenes, and other antioxidants (including ones that prevent blindness, macular degeneration and improve eyesight!)