I'm a gal who loves a good burrito, the overstuffed kind that dribbles down your chin when you bite into it: meat, beans and rice, guacamole, maybe some sour cream, and salsa, bundled up in a tortilla. I love it all. Everything except the tortilla goes into this slow cooker chicken and pinto bean burrito bowl. You probably have all of the ingredients in your pantry, and the slow cooker works its magic while you're out for the day. You can roll the filling into a tortilla for a traditional burrito, but if you're cutting down on carbs, like we are, you'll love it in a bowl. All you have to do is add some fresh garnishes -- avocado, chopped cilantro, sour cream, shredded cheese -- and you can sneak a few tortilla chips on the side.
Continue reading "Recipe for slow cooker chicken and pinto bean burrito bowl" »
Have you ever thought about why you like some foods and not others? Or why you like a food in one form and not in another? I ponder these questions a lot, but still can't explain why I love raw carrots and fresh strawberries, but not cooked ones, or why I love oatmeal cookies, but not boiled oatmeal in a bowl. My husband Ted does love oatmeal, especially the coarse steel cut (a.k.a. Irish) oats when they're still a little bit crunchy, so this pumpkin spice oatmeal with raisins and pecans is for him, and for you. Steel cut oats are whole grain groats (the inner portion of the oat kernel) that have been cut into two or three pieces; because they are minimally processed, they take longer to cook than rolled oats, and have a wonderful chewy texture. Store leftover oatmeal in the refrigerator in breakfast-sized containers, and reheat in the microwave at home or at work later in the week.
Continue reading "Recipe for pumpkin spice oatmeal with raisins and pecans" »
Farro, I owe you an apology. I didn't mean to bury you in the back of the pantry cupboard and forget all about you for, oh, a couple of years, but I did. To make amends, I've created this salad to showcase your nutty wheat taste and texture. You have great company: white beans, slow-roasted tomatoes, pecans and kale, and a mustardy balsamic vinaigrette drizzled over everything adds a bit of glamor. One of the ancient grains, you are easy to prepare (especially pearled farro, which has the outer husk removed and cooks more quickly) and versatile, pairing well with savory vegetables and spices, or with honey and fruit. This salad makes a great vegetarian main dish -- add some crumbled feta cheese if you wish -- and a perfect picnic take-along. Farro, everyone will love this salad, so I hope you forgive me for neglecting you.
Continue reading "Recipe for farro and kale salad with white beans and slow-roasted (or sun-dried) tomato" »
Some time during the summer, my slow cooker took up residence on the kitchen counter, and ever since, I've been inspired to adapt some of my favorite stove top recipes to the low-and-slow method. Kasha (buckwheat groats) reminds my taste buds of the best comfort food that came out of my Polish grandmother's kitchen, and it never fails to satisfy, whether I'm serving it as a side dish with roast chicken or brisket, or a lunch or light supper entree with a tangy green salad on the side. If you've never cooked with kasha before, look for it in the ethnic foods aisle at your grocery store; it comes in three different granulations -- fine, medium, and coarse. This kasha, kicked up a bit with caramelized onions and mushrooms, does its thing without the frequent tending the stove top version demands, down to browning the onions right in the slow cooker. You can make ahead and freeze, then reheat in the microwave.
Continue reading "Recipe for slow-cooker kasha with caramelized onions and mushrooms" »