Do yourself a favor; stock up on frozen homemade chili! This recipe generously serves 6, if you double the recipe you are guaranteed to have enough to freeze for a rainy day.
Freeze leftovers in 1-quart portions. Pull the chili the day before reheating. Alternatively, pull the chili directly from the freezer and run hot tap water over your container to release it. Pop the chili into a heavy bottomed pot, and reheat slowly, flipping every 15 minutes or so, for 45 minutes to an hour. Make sure to pick up cherry tomatoes for your reheated chili- their fresh flavor elevates this meal!
For those who have milder tastebuds, eliminate some heat by removing the seeds and white pith from the chilis. You may also omit the jalapeno pepper, but make sure to include the poblanos in adobo - the source of the chili's deeply intoxicating flavor.
You don't need a reason to make tacos! That being said, these tasty treats are packed with low-fat protein from ground bison and bone broth. Former brand ambassador and owner of The Abundant Kitchen, Becki Melvie, shared this recipe with us, it's a huge hit with her family! We hope you can share it with your loved ones... or not! Enjoy them any way you like.
We collaborated with our fellow makers at Dumpling and Strand to create a filling dish using their fantastic gluten-free pasta! This recipe also works great with heartier pastas, such as those made with whole wheat.
Slow cooking stove-top pot roast. No plug in gadgetry required!
- Yields: 8 Generous Portions
The complicated part of this recipe is the process, but the richness of the Dukkah is unforgettable. This nut mixture was adapted from the Jerusalem Cookbook by Ottolenghi and Tamimi, and has become hugely popular with home cooks looking for exotic flavors. With a little patience, this could become a favorite dish of your household, too!
- Yields: 4 Servings
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- Yields: 1 cup