One of my favorite things that we got at the farmer's market the day we made quinoa salad was fresh okra. I'd never cooked with it before, but my mom used frozen okra to make gumbo all the time wh...
There's nothing like a hearty stew to get you through the colder months. Ours is replete with fresh veggies, from the requisite onion and carrot to artichoke hearts, for a satisfying texture and a dose of nutrients.
Our slow cooker version of Cola Pot Roast comes swimming in a rich tasting sauce, thanks to one of our favorite soft drinks. Yes, surprisingly it's the cola, that adds a special flair to this tender, flavorful pot roast.r time!
This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
