homemade

Chicken Chili

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ChickenChiliMy favorite thing about the NFL post-season: Chili! This chili is fairly mild and is delicious served with corn chips. I used canned beans and tomatoes to save time, but if you had more time it would probably be even tastier if you diced your own tomatoes and cooked your own beans. Continue reading →

Vegetable Stock

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Vegetable BrothI prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes. Because its best if simmered over several hours, I’ll often throw it together on a weekend morning when I know I’ll be around for a good part of the day. If I want chicken stock, I’ll add a chicken carcass or maybe 2 pounds of chicken wings. Continue reading →

A Perfect Pot of Beans

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I prepare these in bulk and then throw them into salads and sides or dress them up with sauce and veggies for a main course. They are a bit time consuming to prepare, but they taste so much better than canned. Continue reading →

Chicken Pot Pie

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I hadn’t had chicken pot pie in years, but I had a craving for this hearty fall favorite, so I thought I’d give it a go. I pre-cooked a top pie crust to make sure that it would not have a soggy texture. Continue reading →

Greek-Style Ratatouille

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This version of the Provençal classic substitutes carrots for the zucchini and relies on Eastern seasonings rather than the French standards of basil and thyme. The eggplants in this dish are so tender and flavorful that they melt in your mouth. Continue reading →