From time to time I develop recipes for a delightful magazine called KIWI, whose self-described mission is “growing families the natural and organic way.” In the April issue, I have a piece called “Cook While the Iron is Hot,” which includes two recipes for cooking in that incredibly useful, inexpensive piece of cooking equipment: the cast-iron skillet. There’s a Southwest Bean Casserole with Cornbread Topping and a Skillet-Roasted Chicken Stuffed with Lemon and Prunes.
The arrival in my mailbox of this recent issue reminded me that my recipes for a piece I did for them last year called Grainfully Employed are now available on their web site. There’s a Quinoa Corn Chowder, a Bulgur Breakfast Pudding with Cranberries and Walnuts, and a personal favorite: Barley Bouillabaisse, made with quick-cooking barley. Click on http://www.kiwimagonline.com/recipes and then put my name in Kiwi’s Google search box to find them. Happy cooking!