FriendlyIam

Hello everyone,  I am really excited to announce the launch of my new website,  kimkushner.com , formerly kimkushnercuisine. My  NEW BLOG  will be on the new website, with a fresh, new look, where you will find information about all of the things I am doing, tasting, cooking, teaching and writing about. I�ve taken all of your suggestions and requests into account and my new blog is super user-friendly, iPad and iPhone compatible. The recipes are now easier than ever to navigate by category. Please note that my new blog can be found directly on my website  kimkushner.com  by clicking the � blog � tab or visit:  kimkushner.com/blog . For those of you who have received this blog post as an email,  and for those of you who would like to start having my recipes emailed directly to you, YOU MUST REMEMBER TO RE-SUBSCRIBE TO THE NEW BLOG (even if you were already subscribed you will need to re-subscribe to the new blog) When you subscribe, you will b...

When I was first introduced to quinoa a few years back, I just didn't let myself like it. To tell you the truth, I just looked up "quinoa" on wikipedia to try to define exactly what it is to you guys, and I still  don't get it. It's not really a seed, not really, a grain, not really a cereal, but somehow related to beets and spinach (which is probably why there's some confusion as to whether it can be eaten for passover or not- feel free to comment!) Well, these little tiny things called quinoa have become my latest obsession. But, if you ask me, they have got to be prepared properly, and I have ONE very simple, but strict rule. The base of the quinoa dish should not be the quinoa. Use more of every other ingredient, and less of the quinoa. The quinoa should appear "sprinkled throughout the dish, not as the main ingredient. And here's why: Quinoa has a translucent, almost slimy texture and if there is too much of it in one mouthful, it sort of reminds...