Plain and Simple Chili

2 lbs ground beef
2 garlic cloves, chopped
onion, chopped
8 oz. tomato sauce
2 28 oz. cans petite diced tomatoes
2 tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper
1/4 c fine corn flour (or more)
15 oz. kidney beans, drained and rinsed
15 oz. pinto beans, drained and rinsed

Shredded cheese, sour cream, chopped onion, chopped tomato, tortilla chips (or macaroni & cheese!!!) for serving...


Brown ground beef in a large pot with onion and garlic.  Pour off excess fat, add tomatoes and spices.  Stir together well, cover, and reduce heat to low.  Simmer for 1 hour, stirring occasionally.  Add water if needed.

After an hour, mix the corn flour with 1/4 c water until smooth, pour into chili.  Add beans and simmer for 10 more minutes.


Modified from Ree Drummond

Pasta e Fagioli Soup

4 slices bacon, chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
28 oz. diced tomatoes
2 15.5. oz. cans canellini beans, rinsed and drained
3 1/2 c chicken broth
2 1/2 c water
1 tsp salt
8 oz. small-shaped pasta (1 3/4 c-- I like to use mini bowtie!)
1/4 c minced fresh parsley
1 c fresh grated Parmesan cheese
extra virgin olive oil (for serving)


Cook the bacon in a large Dutch oven over medium heat until crisp.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened.  Stir in the tomatoes with their juice, beans, broth, water, and salt.  Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone.  Off the heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls with extra herbs if desired, then Parmesan cheese and then a drizzle of olive oil before serving.


From Our Best Bites

Overnight Oatmeal

2 c oats (regular or quick, but not steel-cut or instant)
2 c milk
1/2 tsp vanilla
1/4 tsp almond extract
2 tbs brown sugar
1/2 tsp ground cinnamon
pinch of salt
6 oz. raspberries
2 tbs sliced almonds

Combine oats, milk, vanilla, almond extract, brown sugar and cinnamon in a medium bowl.  Gently fold in raspberries.  Divide evenly among four 8 oz. mason jars.  Refrigerate overnight.  In the morning, top with sliced almonds and serve cold.


From Our Best Bites

Kat's Granola

8 c oats (not instant)
1 1/2 c brown sugar
1 1/2 c wheat germ (optional, but I think this really makes the texture great)
8 oz. almonds
8 oz. cashews
8 oz. coconut, unsweetened, large ribbon
3 oz. sunflower seeds
1/2 c water
1/2 c oil
1/2 c honey
1/2 c peanut butter
2 tsp vanilla
1 c raisins

Mix oats, sugar, nuts, coconut, and sunflower seeds in a large bowl.  Heat the water, oil, honey, and peanut butter until it begins to boil.  Add vanilla and stir, then pour over dry ingredients.  Mix well and spread on two large cookie sheets.  Bake in 200 degree oven for about 2 hours, or until coconut is golden.  Stir occasionally while baking.  Add raisins when cool.  Store in an airtight container.


From Kat Hogan, who got it from Bed and Breakfast Inns of Utah

Baked Black Bean Sweet Potato Flautas

1 medium sweet potato
1 can black beans, rinsed and drained
1 can fiesta corn, drained
1/4 c diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chopped cilantro
1/2 tsp cumin
1/4 tsp red pepper flakes
2 oz. cream cheese (room temperature)
4-6 oz. grated cheese
1-2 heaping tbs salsa
Corn tortillas
fresh veggies for garnish (tomato and lettuce are my favorites)

Preheat oven to 425.  Poke holes in the sweet potato, wrap in a wet paper towel and microwave for 6-8 minutes, let cool.

Combine corn, black beans, onion, spices, salsa, cream cheese, and cheese.  Fluff sweet potato with a fork and add to mixture.

Wrap 4 tortillas at a time in a wet paper towel and microwave for 20-30 seconds to soften, fill with veggie mix, roll and set on a baking sheet.  Brush outside with oil (or cooking spray), sprinkle with kosher salt.  Bake for 15 minutes.  Top with lettuce and tomato.


From Peas and Crayons

Simple, Easy Pizza Crust

3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast


Proof the yeast and sugar in warm water for 5 minutes or so.  Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first).  Knead it a lot, set aside for an hour to rise.  Roll it out to pizza shape and bake like you would any pizza!


From Natalie Richards

Blackberry Banana Smoothie

2 c frozen blackberries (about 8 oz)
1 large banana, peeled and cut into 4 sections
1 c vanilla soy mlk
1/2 c apple juice
1/2 c soft silken reduced-fat tofu

Blend together until smooth, serve in chilled glasses.


From Eat, Drink, and Be Healthy