Mediterranean Three Bean Salad

Great as is or as a starting point. Mediterranean Three Bean Salad (Ready in 15-Minutes)
Mediterranean Three Bean Salad Recipe

Limey Ham and Chicken Pinto Beans with Greens Soup

Ingredients Yield: 4 servings

3 tablespoons EV olive oil

1 onion, diced

1 large carrot, diced

2 cans sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

1 can diced tomatoes

1 teaspoon ground cumin, plus more to taste

¼ teaspoon red-pepper flakes, plus more to taste

⅓ pound ham

⅓ pound chicken

3 cloves garlic, minced

1 tablespoon finely grated fresh ginger

1 teaspoon kosher salt, plus more to taste

1 quart turkey stock

1 bag pinto beans prepared

½ cup chopped fresh, soft herbs, such as ptarragon, chives or a combination

¼ cup mixed Italion seasonings and dry herbs

lemon juice, to taste

Lemony White Bean Soup with Greens

Ingredients
Yield:4 servings
3 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
¾ teaspoon ground cumin, plus more to taste
⅛ teaspoon red-pepper flakes, plus more to taste
½ pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
#recipe

Basic Chili

wp office chili

Ingredients
measuring cup
Servings: 8-10 (makes about 14 cups)
1 tablespoon grapeseed oil, canola or other neutral oil
1 medium yellow onion (8 ounces), chopped
1 large green bell pepper (7 ounces), seeded and chopped
2 cloves garlic, chopped
2 pounds lean ground turkey or ground beef (90 percent lean or higher)
One (6-ounce) can no-salt-added tomato paste
One (24-ounce) can no-salt-added diced tomatoes
One (16-ounce) can no-salt-added tomato sauce
1/2 cup water, plus more as needed (optional)
4 teaspoons chili powder
4 teaspoons dried oregano
2 teaspoons ancho chile powder
2 teaspoons fine salt, plus more as needed
1 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper, plus more as needed
One (16-ounce) can Bush’s Pinto Beans in Mild Chili Sauce, undrained
One (16-ounce) can Bush’s Kidney Beans in Mild Chili Sauce, undrained
Shredded cheddar cheese, avocado chunks, chopped red onion and/or pickled jalapeños and sour cream, for serving (optional)

Friendsgiving Dressing 2025

Apples Cranberry Mushrooms Pecans and more Dressing.

Friendsgiving Dressing 2025

8 oz. Mushrooms after draining
1 small onion, chopped
1/4 cup Honey Mead
Dash seasoned pepper
Dash light salt
Microwave high 6 minutes
3/4 cup chopped celery
3/4 cup chopped green bell pepper
2 medium chopped apples
3/4 cup dried cranberries
2/3 cup chopped pecans
2 tablespoons lavender infused olive oil
Dash of thyme
Dash of black pepper
Dash of Sunshine all purpose seasoning
2 teaspoons dried onion
1 tablespoon fresh basil. (!)
Combine ingredients and microwave high 14 minutes.
Make a 12.5 oz corn muffin package and crumble.
Mix the cornbread with 6 oz. stuffing mix.

Add 3 cups better than bullion prepared vegetable broth and all the previous ingredients into a 5 quart covered bowl and microwave 12 minutes.

This year I am dropping it on smoked turkey in a crockpot for over two hours.

Redford Chili - modified

I don't like lamb, but everything else in this chili recipe looks fantastic.

#recipe #cooking

https://www.allrecipes.com/robert-redford-chili-recipe-11772919

Modified Recipe

Start by preheating your oven to broil. While the oven heats, take 3 large tomatoes and coat them with 1/4 cup of vegetable oil. Place the tomatoes in a cast iron skillet and set the pan in the oven about four inches from the heat source. Let the tomatoes broil, turning them every few minutes with tongs, until they’re nicely charred all over.

While the tomatoes are broiling, place a large saucepan or stock pot over high heat and add another 1/4 cup of vegetable oil. When the oil is hot, add 6 garlic cloves, 1/2 a diced medium red onion, 1 1/2 pounds of whatever meat or main protein you are using (cut into 1-inch cubes), 2 tablespoons of chili powder, and 1 teaspoon of ground coriander. Stir everything together and cook for about 5 minutes.
Once the tomatoes are charred, add them to the pot along with 4 cups of chicken stock, a 16-ounce can of crushed tomatoes, plus 1 tablespoon each of ketchup, tomato paste, and Worcestershire sauce. Reduce the heat to medium and let everything simmer for about 35 minutes, stirring occasionally.
After 35 minutes, stir in 1 cup of drained canned black beans and a pinch of dried mint. Season with salt and pepper to taste. Lower the heat to medium-low and cook for another 10 minutes.
To serve, ladle the chili into large bowls. Top each serving with about 1/2 tablespoon each of chopped onion, sliced scallion, and sour cream. Finish with a sprinkle of toasted pine nuts.
For those who prefer a chunkier stew, I’d recommend adding an extra cup of beans to the broth.

Instead of just cooking your meat or protein just 45 minutes in the broth, if it may be tough, coat the chopped pieces in flour, salt, and pepper and brown them in vegetable oil. Then simmer in the broth for 90 minutes instead.

Are we there yet?

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