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  • Map: Colorado’s signature food

    Quick, someone tell me where to get the best green chili in the Colorado Springs area. Thanks.  Green chili earns the label as Colorado’s signature dish, according to the Cooking Channel. took their data and created this interest and fun map for you and I. Sadly, I haven’t had any of Colorado’s finest. I like green...

  • Drive-thru review: Flavor of Wendy's newest sandwich drowned by the toppings

    Wendy's is at it again, cranking out new products practically on a monthly basis to keep its customers interested. Here's the Smoked Gouda Chicken on Brioche breakdown: a lightly breaded, boneless chicken breast, topped with Dijon aioli, sliced red onions, spring-mix greens, caramelized onion sauce and smoked Gouda cheese on a toasted brioche...

  • Guilty verdict in peanut trial should send warning

    ALBANY, Ga. (AP) — Food safety advocates say a guilty verdict in a rare federal food-poisoning trial should send a stern warning to anyone who may be tempted to place profits over people's welfare. More than five years after hundreds of Americans got sick from eating salmonella-tainted peanut butter, the top executive in the company that...

  • Stop the presses: Colorado Springs Public Market coming to former Gazette building

    A portion of the former Gazette property on downtown's east edge will become home to the Colorado Springs Public Market - a long-envisioned, year-round venue and gathering place for local food growers and producers, other related businesses, consumers and tourists. The nonprofit Public Market group that's worked for several years to develop...

  • Foodies can get their fill in weeks ahead

    Get ready to do some serious eating during the next couple of weeks. Year No. 4 of Colorado Springs Restaurant Week kicks off Friday and runs through Oct. 4 (unless otherwise noted). Now is the time to experiment and widen your dining-out palate. Here's how it works: 37 participating local restaurants offer special three-course dinner menus...

  • Wine Guy: Merlot still worth attention

    The popularity of merlot wines from California grew rapidly among U.S. consumers in the 1990s. According to The Wine Institute, more than 292,000 tons were crushed in 2004 compared with 15,000 tons in 1990. Americans were drawn to the wine's easy-drinking, approachable profile. Then "Sideways" happened. With this pinot noir-centric movie's...

  • Bread not rising? It might be caused by using wrong type of flour

    I had a gluten epiphany when I attended a two-day wheat conference in Fargo, N.D., a few weeks ago. Among the many wheat studies the North Dakota State University Wheat Breeding Labs does is testing various varieties of wheat for gluten (protein) content. I knew that gluten was the substance that, when wet, forms the spongy structure that...

  • Leave them feeling full with nutritious chia seeds

    Chia seeds have a lot to offer a healthy diet. One table-
spoon crams in tons of protein, fiber, healthy fats, calcium, iron, manganese, phosphorus and omega fatty acids. But the real reason I love chia seeds so much? They fill me up, and that keeps me from getting hungry (and cranky) and grabbing the wrong kind of snack later in the day....

  • A rich, creamy noodle kugel with apples and honey

    Similar to a bread pudding held together by a rich, creamy custard, our apple-honey kugel is a perfect dessert for fall, as well as a fine dish for your Rosh Hashana table. The tart apples lend a gentle sweetness and bright flavor complemented by raisins, cinnamon and nutmeg. Feel like mixing it up a bit? Additional fruits and some toasted...

  • Sweet, less stew-like take on Rosh Hashana tsimmes

    Though tsimmes - a traditional part of the Rosh Hashana meal - generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a different direction. We kept all the essentials - carrots bolstered by parsnips, beets and a sweet potato - but instead of a stew texture, we aimed for more of a roasted...

  • RECIPE: Quinoa Pilaf

    Quinoa Pilaf - Yield: 4 servings 
1 cup quinoa
1 teaspoon walnut oil
1/2 cup chopped red onion
1 cup diced carrot
1 1/2 cups vegetable broth
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 to 1/2 cup chopped walnuts
Chopped fresh parsley or thyme, 
 for garnish Procedure: Rinse and drain the quinoa. In an...

  • RECIPE; Oat-Amaranth-Carrot Porridge

Porridge - Yield: 4 servings 
2 tablespoons vegan butter
1⁄4 cup yellow onion, diced
2 carrots, diced
2 1⁄2 cups water
1 cup amaranth
1 cup rolled oats
1 teaspoon iodized sea salt
1⁄2 teaspoon cinnamon Procedure: Sauté the vegan butter, onion and carrots in a large saucepan for 3-5 minutes. Add water and amaranth....

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