Posts

One Quick Tip:
How to Freeze Tomato Paste in Convenient Portions

How to wrap leftover tomato paste to freeze in convenient portions. This is the first of an occasional series of posts I'm going to call "One Quick Tip" ... because, well, each one will include a single quick tip, quick to absorb, easy to adopt, memorable to use. Do you have One Quick Tip you'd like to share? Leave a comment or send me a quick e-mail via recipes@kitchen-parade.com . This week, how about we collect tips on how to preserve/save/use up little bits of food stuffs, something that would otherwise go to waste? Old or new idea, big or small idea, I'd love to know how you run your kitchen! WHAT IS TOMATO PASTE? Tomato paste is a much-condensed tomato purée. In the U.S. anyway, it usually comes in a tiny three-ounce can and a still-small six-ounce can. You can also find tomato paste in convenient tubes – you squeeze it out like toothpaste – but it's harder to find and is often more expensive. WHY FREEZE TOMATO PASTE? So if you ever use

Chillin: Favorite Chili, Chowder & Cornbread Recipes

So we've all survived the Polar Vortex but Mama Winter, she's ain't through with us yet. (My northern soul is grateful!) So we'll still need to call upon a potful or two or three of chili to gird our constitutions (to say nothing of our bellies) for what lies ahead. (How lucky is that?! Does anyone else mourn the end of chili season?) And besides, there are two big playoff games plus the Super Bowl to go and hasn't chili become the go-to thing to serve? Here I've collected my favorite chili recipes plus a couple of chowders for the chili-haters, all served with cornbread on the side. If you're not the chili or cornbread maker, you'll find plenty of football-friendly fare here in Football Fever! Quick Links (click the ~ SECTION TITLE ~ for more information, click the Recipe Title to go straight to the recipe page) ~ FAVORITE CHILI RECIPES ~ Chocolate Chili Crockpot Chili with Spicy Sausage White Chicken Chili Vegetable Chili with

Slow Cooker Curried Vegetable Stew

We're an open-minded bunch, right? So we won't hold it against this recipe, will we, that it's called "curried"? A curry, after all, is just a spice mix and we all know what the right mix of spices does to foods, vegetables and meats alike, right? A vegetable stew strikes such the right note for January, for any month really, but especially a month when it feels so good to return to what's fresh and what's healthy and what's, you know, every-day delicious versus sugar-and-butter laden holiday-delicious. So please, if there's anyone in the kitchen who's prone to say, "I don't like curry" then please, just think of this as a "Spiced Vegetable Stew". I'm willing to bet, you'll love it. Real Food, Fresh & Flexible. Not just vegan, Vegan Done Real . Great for Meal Prep. Low Cal. Weight Watchers Friendly. Naturally Gluten Free. Paleo. Primal. All that Good Stuff!

Best Recipes of 2013

Favorite recipes from 2013, yours and mine both, just one "best" recipe per month. Looking back, does it strike you as it does me that my recipes are becoming simpler, more family-friendly – still real food and still healthy, flavor-forward and seasonal of course, those are the touchstones of my food sensibility, after all – but also more ready for preparation on a whim? Is your food sensibility evolving too? What was new in 2013, what do you look forward to in 2014? First, your favorite recipes! Each one is pictured in the collage above. Starting in the center , Kitchen Parade's top recipe for 2013, homey comfort food, a simple Hamburger Casserole . You couldn't get enough of this! Now, clockwise from the upper lefthand corner. First, Easy Skinny Turkey Roll-ups with Fresh Veggies , these are such an easy lunch, they keep and are great to carry along. Next, my own obsession for a few weeks, so easy to put together on a whim, just tortillas topped wit

My Family’s Recipe for Potato Blintzes

It’s almost a countdown, ensuring that this “body of work” called Kitchen Parade includes my family’s oldest and most treasured recipes. This is one. I remember my Canadian mother and grandmother and aunts making potato blintzes, pillows of soft and creamy mashed potatoes wrapped in crepes, served steaming hot, always-always with dollops of sour cream on the side. And now I make them too! Last month when we were heading to Texas to visit my sister before Thanksgiving, there were leftover mashed potatoes in the fridge so an hour before our departure, I quick-quick made blintzes to carry along! They’re that easy! Usually though, blintzes are “holiday” food, at Christmas for brunch or breakfast and at Easter with ham, saved for special occasions. When does Christmas begin, really? This isn’t a calendar question but the consideration of the moment when suddenly, inside our heads, it just “feels” like Christmas and when we call out, "Merry Christmas!" we really me