Celebrity chef Paula Deen was subjected to some withering criticism recently when the public learned that she has type 2 diabetes. How could she push butter and sugar-loaded recipes at TV viewers when she has diabetes, her critics demanded.
Hearty winter meals such as stews, soups and chili are easy to make in large quantities and later re-heat for another meal. Although cooks love the time-saving quality of leftovers, many people dislike eating the same meal two days in a row.
To salute this popular side dish, Dreamfields Pasta is kicking off its second annual "Pastapalooza" Pasta Salad Contest. Each week from Memorial Day through Labor Day, one entrant will become eligible to win a free case of Dreamfields Pasta. Additionally, the 14 weekly winning recipes will be shared on Facebook and Twitter.
Recently, I was cuddling my sleeping toddler and watching a recorded episode of The View. If you've never seen the show, five well-known women discuss "hot topics" and interview guests. On the day I watched, their guest co-host was Paula Deen, the Southern chef who is best known for adding endless sticks of butter to her recipes.
INGREDIENTS 1 large bunch (about 1 1/4 pounds) kale, stems and center ribs discarded, leaves roughly torn 2 sheets nori, cut into 1-by-2-inch strips 1/4 cup Roasted Garlic Oil* (see below) 1 teaspoon coarse sea salt 1/2 teaspoon freshly ground black pepper Grated zest of 1 lemon
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