The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
Ever since I had my first quinoa parfait on Labor Day, I haven't been able to stop thinking about it. The texture, the taste... it was perfect. Plus, I really
Slow-cookers make more than meaty dinner dishes. Make a sweet, rich apple butter spread that goes perfectly on a toasted English muffin or served over pork chops. One taste and you'll never believe it's fat free.
This may be my new favorite snack. I found the recipe on Eating Well but kept it a bit on the healthier side so I could have it daily. What I really mean is
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
This Slow-Cooker Vegetarian Chili With Sweet Potatoes recipe contains can black beans, kidney beans, sweet potato, fire-roasted diced tomatoes, red onion and more.
Pork tenderloin may be one of my favorite cuts of meat. It is tender and succulent and if cooked well, it can nearly melt in your mouth. This recipe that my brother and sister-in-law sent me is far and away
