Have I told you about my love affair with my electric pressure cooker? I never thought I'd say this, but I can't imagine life without pressure cooking some of my own homemade pantry ingredients: beans, lots of beans, and chicken broth. I make other things, like risotto, soups, and roasts, too. I adapted the recipe for these Pima "baked" beans from a small booklet of Southwest Indian recipes. (The Pima people currently live primarily on two reservations in south and central Arizona.) It almost looked like a traditional New England baked bean recipe, except that it called for corn syrup. Usually I don't keep corn syrup in the house, but I had a bottle left over from Ted's gummy-bear making episode with our grandson a...
Arroz con pollo (rice with chicken), done the easy way for weeknight dinner. You can make this ahead and freeze it, too.
Native Americans believe in the power of the Three Sisters: beans, corn and squash. This recipe brings them all together in a soup that you can make ahead and freeze, for days when you need some extra magic in your life.
All you need to create this versatile white bean and sun-dried tomato dip is a blender or food processor, and some ingredients from the pantry. Use this as a filling for sandwiches or roll-ups, too.
Great for potlucks or picnics, this black bean salad comes with an Asian twist: a sesame-ginger dressing. Make it a few hours ahead, and serve as a side salad with anything from the grill.
Jazz up your favorite Tex-Mex turkey taco filling with gluten-free taco boats. Fun for kids and adults, too!
During asparagus season, we put it into everything, but one of our favorites has to be this fried rice recipe with asparagus and mushrooms. Quick and easy, it's hearty enough for a main dish.