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Kitchen Parade & Weight Watchers Freestyle

What a Match!
The day has finally arrived! Last night I "flipped the switch" and Kitchen Parade's Weight Watchers recipe page is now sorted by Freestyle points!

This Recipe Has Moved (Slow Cooker Chicken, Chickpea & Kale Stew)

This chicken stew? It’s great to come home to, just chicken, chickpeas and vegetables, a hearty, satisfying mix of color, texture and flavor. The recipe includes two ways to cook this easy one-pot chicken dinner, one on the stove and the other in your slow cooker.

Real Food, Fresh & Flexible. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Low Carb (Just Skip the Chickpeas). Naturally Gluten Free. High Protein. Great for Meal Prep.

This Recipe Has Moved!

Chicken Stew with Chickpeas & Kale © Copyright Kitchen Parade
2015, 2019 & 2020

Happy Canadian Thanksgiving!

Happy Thanksgiving to my Canadian family and the many Canadian readers and visitors who pop into Kitchen Parade and A Veggie Venture for Thanksgiving recipes! May your long weekend be filled with "good times" and "good food"! If I could bring everyone a dish of the World's Best Green Bean Casserole, I would, I really would! But for anyone still on the hunt for recipes, two places to visit: The famous collection of Favorite Recipes for Thanksgiving's Favorite Vegetables at A Veggie Venture

An eleven-year collection of Thanksgiving recipes at Kitchen Parade

For those who don't eat meat, ideas for Thanksgiving Vegetarian EntrĂ©es(Oh! I'm suddenly tempted to cook a turkey this weekend!) But when it's all over and you're wondering how to use up the last of the turkey, think "soup" – in fact, think "healthy soup"! Turkey Sweet Potato Soup is one of my oldest recipes, a healthy colorful soup made with sweet potatoes and leftover …

A Hundred Mile Dinner for the
Incurable Epicureans in St. Louis

A menu for the Incurable Epicureans in St. Louis, featuring recipes calling for seasonal vegetables and fruits and local Missouri products. (skip straight to)
~ Why A Hundred Mile Dinner? ~
~ What Does "Local" Mean, Anyway? ~
~ Hundred Mile Dinner Menu for St. Louis ~ Why A Hundred Mile Dinner? For Regular ReadersYou'll be wondering what's up, why I'm deviating from the standard recipe column. Here's the scoop.In late May, the Kitchen Parade and A Veggie Venture recipes that follow will be cooked by a supper club called the Incurable Epicureans (IE), a food-loving subset of the Missouri Mushroom Society. Each year, the group cooks four theme-focused dinners for 40 to 50 people.Over the last 12 - 15 years, the Incurable Epicureans have focused dinners on the work of chefs and food luminaries such as Julia Child, James Beard, MFK Fisher, Alice Waters and most recently, Marcella Hazan. (A Veggie Venture readers might remember Marcella Hazan's recipe for S…

I Heart Food Blogs

Actually, no, that's not right. It's not that I Heart Food Blogs, it's that ... Recipes from my favorite food blogs, mostly recipes, mostly real food, mostly family meals. The list updates automatically, new recipes from long-time favorite food blogs, even the new food blogs I fall in love with. Yes, it's always fresh, it's always in season!



© Copyright Kitchen Parade



A Give-Away for Mother's Day

To celebrate Mother's Day, a special give-away just for the readers of Kitchen Parade. SWEET DEALS on
ARTISANAL OLIVE OIL & VINEGAR
from O OLIVE OIL FOR PURCHASES, A 15 PERCENT DISCOUNT Between now and Mother's Day on Sunday, May 9, 2010, use the discount coupon code "mother" when purchasing goods at O Olive Oil.(Would you like to know more about how good vinegars are made with a 'mother'? It's quite a story! Read it and get the recipe for a summer Sweet Potato Salad too.) A GIVE-AWAY JUST for READERS of KITCHEN PARADE TWO-BOTTLE NATURAL GIFT BOXES One winner per fifty comments, limit 4. Winners choose which pair of olive oil and vinegar combinations will be sent. I'm especially fond of the champagne vinegar and Meyer lemon olive oil, also the sherry vinegar and Tahitian lime olive oil. But they're all good, let your senses guide! I'm not the only one who loves O Olive Oil, so does O Magazine, Saveur, Bon Appetit, Cook's Illustrated an…

Technology Updates for KitchenParade.com

Dear Kitchen Parade Readers & Visitors,UPDATESUPDATE 11:00am Wednesday 4/21 I just now realized that some links are not working properly. For example, if you start on the Recipe Box page and click Mother's Day, you will reach not the Mother's Day recipes but instead the main holiday page, necessitating an extra click to get to Mother's Day. I'm checking to see if there is an automated way to re-instate these links but it's likely to require manual updates, page by page, link by link. FINAL UPDATE 6:00am Monday 4/19 So, yes, "we got it!" I've been testing multiple browsers all weekend long, all things look normal. The one exception is that I'm getting 'some' (but not all) reports that the Internet Explorer 6 browser is displaying pages without the proper formatting. I've checked stats, a small percentage of Kitchen Parade readers use this version of Internet Explorer which was released back in 2001. My site has always been quirky wi…

Recipe for Fresh Jellied Cranberry Sauce with Apple

Recipe for jellied cranberry sauce made with fresh cranberries and softly gelled with the natural pectin in apples. A perfect recipe substitute for cylinders of canned cranberry sauce all jiggly-wobbly with high-fructose corn syrup. Quick and easy and nothing – nothing – like canned cranberry sauce. No gelatin so naturally vegan. The sad news that the pages of Gourmet shall go blank this month hit hard, like the loss of a family elder who seemed ready to live forever.Looking back, it was Gourmet’s 1986 or 1987 Thanksgiving issue that first revealed to me the concept of simple food cooked well, and in season, that expresses the food sensibility I call my own today. Who needs a can of mushroom soup when it’s so easy to slice mushrooms for Homemade Mushroom Soup? Who wants a fridgeful of salad dressing when it’s so fast to mix a quick vinaigrette right in the salad bowl?Twelve boxes (one for each month) of back issues are testament to a long affair with food magazines, Gourmet and its sur…