Ingredients1½ Cup dried mixed beans, such as Pereg Gourmet Soup Mix Beans, rinsed4 cloves garlic, minced1 28-ounce can crushed tomatoes2½ Cups vegetable stock (homemade or store-bought)2 carrots, peeled and small diced, about 1 cup1 green bell pepper, small diced2 Cups water1 Tablespoon extra-virgin olive oil1 Cup diced white onion½ Cup celery, small diced2 Teaspoons ground cumin1 Teaspoon ground turmeric½ Teaspoon cayenne pepper, optionalSalt and ground black pepper¼ Cup cilantro, mincedCrusty bread, for servingDirectionsSoak the beans overnight in cool water, covering the beans by 2 to 3 inches.
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We recently did a taste test of popular store-bought chicken broth and chicken stock so you would know which one is the best to buy, in case you don’t have time to make your own.Now that you know what our team prefers, the question remains: What ridiculously easy meals can be made with chicken broth?
Summer days are my favorite. I love long bright days, basking in the sun and letting routines fly out the window!With the heat, it’s important to stay hydrated, obviously, but chugging plain water can get old real fast. I love to switch things up every day (a classic sign of a true Gemini!) so sipping on something different is what gets me through the heat of the day.
This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Our Site and the blogger behind Baking with Rachel.Most years, April is my absolute favorite month. Sporting two family birthdays, Easter, and Spring Break, April is usually chock full of family celebrations.
What do mothers everywhere really want for Mother’s Day? The answer is simple: They want one day where they don’t have to worry about what’s for breakfast or lunch or dinner or dessert.Luckily for you, we can help make those dreams come true! We have a wide variety of simple recipes that kids of all ages and can make to give Mom the break she truly deserves!
This recipe is brought to you in partnership with The California Olive Committee.Slices of creamy, ripe avocado atop hearty, toasted bread is a beautiful thing. But why stop there?The three versions we’re sharing here make a meal out of toast – one recipe with a fried egg and green olives, another with tomatoes and an olive relish, and a third with pan-seared corn, olives, and queso fresco.
Unlike their commercially made and mass produced counterparts which mold when their time is up, homemade bread or the crusty loaves from bakeries can dry out or get stale before you’ve used the whole loaf. Sadly, moldy bread is destined for the trash, but bread that’s dry or a little stale still has plenty of deliciousness to be had.
This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, Army wife, and a Our Site recipe tester and developer!Light and lively is the name of the game for this week’s meal plan!Streamlining the cooking process and cutting down on how much heat I generate in the house is my primary goal during the hot summer months.
This post is sponsored by Fresh From Florida.Fresh from the cob or grilled on the barbecue, steamed, simmered or poached, we love corn in all of its delicious forms.Head into corn season with five of our favorite soups and salads that shine the spotlight on this versatile vegetable. (Did you know that, depending on how you use corn, it can also be classified as a grain and a fruit?
This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Our Site and the blogger behind Baking with Rachel.I officially have a teenager this week (eek!) and I feel so lucky. Long gone are the days of goldfish crackers and a sippy cup full of milk. No more kids’ menus or kids-sized portions for that matter.
This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Our Site. Follow her @sausagetarian.Since May, I’ve been riding my bike to the weekly farmers market, donning my mask, and buying up all the good stuff I can cram into my backpack.
This post is brought to you in partnership with Castello Cheese. When the leaves start turning and the days are crisp and cool, we crave cozy comfort food.And casseroles are the ultimate in hearty fall fare. Whether you’ve got adults or kids (or both) at the table, there’s a casserole to keep everyone warm and satisfied this season!
When temps are scorching outside, your desserts should be ICE COLD. I’m 100 convinced of that, and I think you should be, too!There are two things I love in life: Gathering people together to socialize and have a grand old time, and ice cream. Put the two together, and you’ve got one happy Claudia. It’s simple math, really.
When it comes to warm weather desserts, there are a few very key considerations:1. You don’t want something that’s going to get gooey or wilt in some way—it can be surprisingly warm on Memorial Day weekend!2. You want something that’s easily portable, so fancy things that are perishable, delicate or have elaborate toppings are probably out of the question, too.
Guacamole tends to gets all the love when it comes to avocados—and don’t worry, we’ve got two guac recipes here for you—but there’s so much more you can do with this fruit. (Yes, it is actually a fruit!)From shrimp tacos to ceviche and lettuce wraps, avocados are more versatile than you might imagine.
This week, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, Army wife, and a Our Site recipe tester and developer!The dog days of summer are in full effect. I don’t know about you, but for some reason, this time of the year finds me in a very rote period of cooking.
This post is brought to you in partnership with Fresh From Florida.What could be more refreshing on a hot, summer day than a thick slice of ripe, red watermelon? It’s about as good as it gets.We’ve rounded up five recipes that put summer’s favorite treat front and center. The sweetness of watermelon complements so many flavors, it’s fun to incorporate it into a variety of summer dishes.
This post is written in partnership with Florida Strawberry Growers Association.Happy New Year! We’re not sure about you, but this year our team is excited to make small, healthy changes to feel more energetic during the work week. First goal: eat more color!And that’s why we’re excited about Florida strawberries: they’re in season through Easter (when a lot of other US strawberry growers are dormant), and are great in sweet and savory recipes alike!
This post is brought to you in partnership with Castello Cheese. Back to school means back to routines, and we’re all about doing meal prep in advance so we can focus on tackling the rest of the busy day.Casseroles are great because they often mean leftovers (and who doesn’t love leftovers?) and they’re a guaranteed way to feed a crowd.
Summer’s here, and that can only mean — Cherries! Unlike strawberries or blueberries, which you can find all year long, cherries are truly a seasonal delight. They’re packed with nutrients, and taste amazing raw or cooked.We have recipes that are both ultra-traditional and excitingly different. Not a baker?
When it comes to absolutely essential home cooking tools, you can’t get more essential than a cutting board. Second only to a chef’s knife, a cutting board is the tool that helps you get things done. Chopping, slicing, dicing, all manner of prep—you can’t do it without a cutting board!Earlier this week we shared a guide to cutting board materials and which one to choose, an in-depth look at the pros and cons of various materials and things to consider when buying a cutting board.