boil

Quinoa — it comes in colors?

Yes it does and red quinoa has just as much wonderful healthy goodness as regular ol' white quinoa. It's a complete protein like its pale sister, offering you all the essential amino acids that you need to build strong bones, muscles, skin, and blood.

You can substitute rice in any dish with quinoa, which is great since it has more than twice the amount of protein than rice. Plus it's easy to digest and doesn't have a very strong flavor. All of these reasons combine to make it a very likable grain.
Compared with white quinoa, the red variety has a slightly earthier flavor. Once cooked, it has a light brownish color. Try both varieties to see which one you prefer.

What's more, quinoa is easy to cook. Want to know how? Then read more

When planning the menu for a going away party, there are several options. You can feature the honoree's favorite dishes, make the dishes that are native to the town she is leaving or the town she is moving to, or simply serve a delicious and comforting meal. In my case, I decided to combine these ideas.

Kara's favorite appetizer, artichoke dip with pita chips, will await the arrival of the guests. Grilled three cheese triangles, cooked on the outdoor grill, are classically nostalgic and so tasty guests will be begging for more.

The entree will be a New England favorite, a clam boil filled with seafood, corn, potatoes, and sausages. To take a look at these mouth-watering recipes, read more

After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.

If you can't find cod fish at your neighborhood market, replace it with another mild white fish, such as halibut or mahi-mahi. To check out the recipe, read more

Growing up my favorite part of Easter was decorating the eggs (okay, actually, it may have been the chocolate bunnies, but eggs were right up there). Even now that we're grown up, whenever my family has the opportunity to be together for Easter, we always end up boiling up a batch and dying them. Just in case I'm not the only one who's into dying eggs, I thought I'd give you a few tips on how to boil eggs.

1. Place eggs in a saucepan with enough water to cover the eggs by 1 inch.
2. On high heat, bring to a boil.
3. Cover pan, remove from heat and let sit for 10 minutes (3-4 for soft-boiled and 5-6 for medium-boiled).
4. While eggs are sitting, fill a medium bowl with ice and water.
5. Use a slotted spoon to transfer eggs from pan to ice bath. Let sit for 5 minutes.
6. Remove from ice bath and enjoy!