Crock Pot Pinto Beans

Photo by Lori Highfill 4 cups dry pinto beans 2 tsp. salt 2 tsp. cumin 3 cloves garlic, minced 8 jalapeno slices 1/2 tsp. black pepper water The night before, rinse beans in water several times, then cover them with water in a large pot, at least 1 inch over the beans. Cover and let (read more…)

Join the Conversation

Honey-Glazed Chicken Stir-Fry

Photo by Jei Adapted from the Better Homes & Gardens Cookbook. 12 ounces skinless, boneless chicken breasts (about 2 breasts) 3 Tbsp. honey 3 Tbsp. vinegar 3 Tbsp. orange juice 1 Tbsp. soy sauce 2 tsp. corn starch 2 Tbsp. oil 4 cups cut-up veggies, such as broccoli, green and red pepper, onion, mushrooms, and (read more…)

Join the Conversation

Pacific Rim Stir-Fry

Photo by sizima Adapted from the Better Homes & Gardens Cookbook. 12 ounces skinless, boneless chicken breasts (about 2 breasts) 1/2 cup chicken broth 2 Tbsp. soy sauce 2 Tbsp. fresh basil or 2 tsp. dried basil, crushed 2 tsp. corn starch 1/2 tsp. crushed red pepper 1/2 tsp. turmeric 1 Tbsp. oil 1 cup (read more…)

Join the Conversation

Homemade Pizza

Photo by Adam Kuban We make homemade pizza weekly – it is so good, it uses up veggies we have on hand, it’s easy, and it pleases the whole family. This is the pizza dough recipe I use – I alter it by using half white flour and half whole-wheat. When I make this, I (read more…)

Join the Conversation

End-of-Summer Vegetable and Fresh Herb Casserole

Photo by Magda Rittenhouse This casserole just drips of summer. Adapted from The Big Book of Potluck, by Maryana Vollstedt. 4 potatoes (about 1 1/2 pounds), unpeeled, scrubbed, and sliced salt and ground pepper 2 tomatoes, sliced 1 large zucchini, unpeeled and sliced 8 ounces mushrooms, sliced 1 yellow onion, sliced and separated into rings (read more…)

Join the Conversation