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Easy, vegetarian Mexican quinoa bowl

This dish is chockfull of so many delicious flavors. From its black beans and jalapeños to the green chilis and cumin, it’s a fun Mexican dish with a twist. It has a hint of heat and a bit of tanginess from the lime, too. It’s a great healthy alternative to taco salad. The quinoa makes this dish so filling, and the cumin and beans makes it so satisfying, you’ll never even notice meat is missing. You could even serve this mix on a bed of fresh greens for extra nutrition. vegetarian Mexican quinoa bowl Serves: about 6 Ingredients 1 can (15 oz) black beans, rinse and drained 1 cup corn kernels, canned or frozen 1/3 cup quinoa, rinsed 1/2 red onion, chopped 1 red pepper, chopped 1 can (4.5 oz), diced green chilis 1 small jalapeño, minced 2 tsp cumin 1 tsp salt + a pinch 1/4 tsp pepper 1 lime, quartered…

Spinach, egg, artichoke breakfast casserole

We could all use a few more low-carb, protein rich recipe ideas, especially for breakfast. The first meal of the day makes us gravitate toward toast, cereal, energy bars, muffins and donuts — one giant carb load. This spinach, artichoke and feta casserole is a combination that can’t go wrong. It’s primarily veggies and protein. Baked spinach, gooey cheese and salty artichokes, it plays off of the appeal of the popular party dip but transforms it into a healthy meal anytime. If the word ‘casserole’ scares you, call it crustless quiche or even an omelet. Either way, it’s an easy recipe that makes for fantastic reheated leftovers for several days. So break out of your breakfast rut and get crackin’ on this delicious egg casserole. Spinach, egg, artichoke breakfast casserole Ingredients 2 big handfuls of fresh spinach or 1 (8-ounce) package of froze spinach, thawed and patted dry 1/2 cup onions, finely chopped 1…

Houston bakers make hundreds of loaves of bread for Harvey victims after hurricane strands them

When four bakers at El Bolillo Bakery in Houston, Texas became trapped in the shop by Hurricane Harvey for two days, they decided to make the most of their uncertain situation. Since the specialty Mexican bake shop still had electricity, the men decided to keep the ovens running and churned out countless loaves of bread for those who they knew would be affected by the devastating downpours. Brian Alvarado, the manager of the shop told The Independent: “When they realized they were stuck, they decided to keep themselves busy and help the community and made as many loaves of bread as they could.” The loaves were delivered to emergency centers across the city. The men didn’t count how many loaves they made, but they used 4,400 pounds of flour. (For reference, the sack in your cabinet is probably a measly 5 pounds.) The bakery’s Facebook post about the baker’s efforts has gone…

Alton Brown’s tips for never messing up a recipe again

You’ve diligently worked all day on a recipe, and it’s finally time for the first taste. You, dig in for a heaping forkful of the fruits of your labor only to find something isn’t right. Alton Brown knows every cook has been there so he offered his insanely simple solution: read the recipe. Like, actually take time to read and digest everything it’s telling you to do. Most recipe mishaps can easily be avoided, he says. The problem is that we don’t take the time to grasp exactly what a recipe is calling for. We may do a quick scan before beginning to cook or bake, but we don’t focus on detail words that can make all of the difference. On his website, Brown wrote, “According to my calculations, about 30 percent of the dishes prepared from written recipes go wrong because the cooks concerned didn’t actually read said recipe. Sure, we glance at them…