One of our favorite recipes from America’s Test Kitchen, this recipe is quick, simple and creates the most delicious Pork Shoulder Roast. Best if you use a deep, dark pure maple syrup from our friends at Maple Hollow in Merril, WI. 1/3 cup dark pure …
Author: Anita Poeppel
We make these pickles using cucumbers OR summer squash (zucchini) when either is plentiful. Instead of buying relish, we use our pickles for topping burgers, brats, mixing into egg salad or just about anywhere we want a sweet, tangy pickle. Delicious! You don’t have to …
From one of our favorite cookbook authors, Julia Turshen, we found this simple marinade for chicken. We actually brush this on roasted vegetables and fish, too. It’s good on just about anything.
Great opportunity to clip a few fresh herbs from your garden or use up herbs from your CSA share. The recipe calls for sage and parsley but we’ve used rosemary, thyme, chives and oregano. Any combination will work.
1 garlic clove, minced
2 T minced fresh flat-leaf parsley
1 T minced fresh sage
Grated zest and juice of 1 lemon
2 T Dijon or grainy mustard
1 tsp honey
1/4 cup EVOO
1/2 t salt
Freshly ground pepper
In a large bowl, whisk together all the ingredients. If you want to use on chicken, coat pieces in a bowl and allow to marinate for 30 minutes to an hour or overnight for even more flavor.
We’ve brushed this marinade over oven roasted slices of sweet potatoes, beets, onions and winter squash.
We love a homemade pot of chili and ours is based on our favorite recipe from Anita’s mom. But, we’ve added diced sweet potatoes and sweet peppers which gives chili such a great flavor and a little more veggie.
This is a delicious one pot recipe packed full of good flavor and nutrition. And, the best part is it’s even better the next day by itself or dished over a bowl of polenta, pasta or your morning eggs. If you want a vegetarian/vegan recipe, just leave out the ground beef.
This recipe makes a small pot. We usually double it to guarantee leftovers for this chili loving family. It never lasts long!
1 lb. BBF Ground Beef
1 T organic Chili Powder
2 tsp organic Ground Cumin Powder
3 organic Garlic cloves, diced OR 1 or 2 tsp garlic granules
2 organic med onions or 1 large, diced
2 organic sweet peppers, any color. We use our frozen diced peppers.
1 quart organic diced tomatoes plus 1 qt. water. We use our own canned tomatoes. If using store bought, use two 28 oz cans.
1 T organic Apple Cider Vinegar
1 can organic Black, Kidney or Pinto beans, usually 15 oz., drained
2 cups organic diced sweet potato
Salt and ground pepper to taste
In your favorite soup pot, saute ground beef breaking it up as it cooks. When just a little pink is left, add the diced onions and fresh sweet peppers. If you are using frozen peppers, hold off until you add the tomatoes as they release a lot of water.
Saute until veggies are almost tender. Add the chili powder, cumin, diced fresh garlic, 1 tsp salt and several grinds of fresh black pepper. Stir and saute for a few more minutes. Pot will be fragrant and mixture will look dry. It may seem like a lot of chili powder and cumin but you are seasoning quite a bit of food once the recipe is completely together. Back off if you like and adjust later as needed.
Add the tomatoes, water if using, beans, vinegar and a couple cups of diced frozen peppers if you didn’t use fresh. Bring to a simmer and allow to cook gently for approximately 30 min. Taste for seasoning and make adjustments as needed with any spices and vinegar. Add the diced sweet potato and a little water if chili looks to chunky. Gently simmer until potato is tender. Enjoy!