Posted by: lornasass | April 22, 2009

BARLEY BOUILLABAISSE AND MORE

imagesFrom 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!


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