from Tyler Florence 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, […]
Cheddar-Apple Turkey Meatballs
1 pound ground turkey 1 small apple, peeled and shredded on a box grater 1/2 cup shredded cheddar cheese 1 egg 2 tablespoons bread crumbs 1/2 teaspoon onion powder 1/2 […]
Corn Chowder
Adapted from “From Amish and Mennonite Kitchens” 6 slices bacon, chopped 1 medium onion, diced 3 or 4 medium red-skinned potatoes, diced, but not peeled 4 cups fresh or frozen […]
Baked Rice
from “From Amish and Mennonite Kitchens” 2 TBS butter 1 medium onion, chopped 1 1/4 cup rich beef broth 2/3 cup water 1 cup uncooked, long grain rice slivered almonds […]
The Simplest Bean Burgers
from How To Cook Everything Vegetarian by Mark Bittman 2 cups well-cooked white, black or red beans or chickpeas or lentils, or one 14-ounce can, drained 1 medium onion, quartered […]
Whole Wheat Spaghetti with Dried Cherries, Chard, and Walnuts
from A Year In A Vegetarian Kitchen by Jack Bishop Serving Size : 4 1/4 cup finely chopped walnuts 1/4 cup extra-virgin olive oil 4 medium garlic cloves — minced […]
Wisconsin Goulash
1 lb. ground beef 1 onion, chopped 1 clove of garlic, minced 2 teaspoons beef soup base 2 cups water 1 (28 oz) can stewed tomatoes 1 teaspoon ground cumin […]
Herb Baked Salmon
4 portions salmon fillets 2 cloves garlic, minced 1 teaspoon dried basil 3/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 tablespoon fresh squeezed […]
French Toast Sticks
8 to 10 slices thick-cut bread 1/4 cup butter, melted 4 eggs 1/3 cup sugar 2/3 cup milk 1 teaspoon vanilla 1/4 teaspoon cinnamon pinch of salt Preheat oven to […]
Hamburger Buddy
from Eating Well magazine 3 cloves garlic, crushed and peeled2 medium carrots, cut into 2-inch pieces10 ounces white mushrooms, large ones cut in half1 large onion, cut into 2-inch pieces1 […]