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RecipesLatest RecipesWhat do you think of our recipes? Love them? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley. Quinoa with Mixed VegetablesServes 8. Quinoa, a staple of the Incas, is a gluten-free whole protein and a good source of phosphorus, magnesium, iron, and fiber.... Spinach and Onion “Enchiladas”Ready in 35 minutes. Serves 6. Prep tip: In the morning, put the package of frozen spinach in the sink to defrost.... Chiles Rellenos and Bean CasseroleReady in 30 minutes. Serves 10. Prep tip: If you can get fresh roasted green chiles, they're an excellent choice. Serving tip: Accompany with corn tortillas or serve over rice.... Serrano-Lime Chicken FajitasReady in 16 minutes. Serves 4. Serving tip: Set out bowls of salsa, sour cream, guacamole, minced scallions, and diced tomatoes to top these flavorful fajitas.... Sprouted Spelt and Seed BreadMakes 1 loaf, about 12 slices / This is an upgraded, 21st-century version of Essene bread, a delicious, chewy, nutty whole-grain bread. Sliced ahead of time, it packs well and makes good fuel for hiking and traveling ... Grains for energyA lot of people think of energy as a buzz — the kind you get from sports drinks, coffee, and refined carbs like sugar and white bread. But that kind of energy is short lived and often followed by the all-too-familiar crash and burn, leaving you feeling more tired than ever... Amaranth with Chipotle and MushroomsServes 8 / The first time I tried amaranth, I hated it. Then I realized that its unique earthy flavor and odd texture require specific treatment, as in this Mexican-oriented dish. I think of it as a sort of Aztec polenta... |
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