SOUTHWEST CASSEROLE
Hearty and delicious, this casserole is a family favorite. A chili inspired beefy bottom topped with sweet and savory corn bread.
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TRADITIONAL IRISH SODA BREAD
This traditional Irish recipe is easy, fast, delicious and costs under a dollar! Try it for dinner tonight!
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MELON, CUCUMBER, FETA, AND MINT SALAD
Peak season melons and cool cucumber pair with salty, creamy feta cheese and mint to make one irresistible salad.
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ANY VEGETABLE QUICK PICKLE - AKA - QUICKLES
These quick, zippy pickles are so easy and delicious. Make pickles out of almost ANY veggie!
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SIMPLE POLENTA
Here’s the recipe for the simplest polenta. It’s made with salted water and a bit of butter. Made this way it’s about 20 cents per one cup serving. It doesn’t get much more frugal and fabulous than that!
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Enchilada Roja Sauce
This makes a big batch of rich, smoky-sweet authentic red enchilada sauce. You'll need a pressure canner to can this safely, but you can always freeze it in meal-size portions or wide-mouth jars, or have a giant fiesta! This recipe is based on a tested recipe from Ball, with only substitutions or changes made in the dry seasoning, varieties of peppers, and the total recipe volume that are generally considered safe.
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Easy Denver Omelette (with Ham, Peppers, Onions, & Cheese)
A Denver omelette (also called a western omelette), overflowing with diced ham, sauteed pepper, onions, and melted cheese, is a diner staple and brunch favorite. Easier to get right than the fussier French omelettes, a western omelette can have some golden browning on the egg and a simple fold… it’s easy to master!
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Foolproof Homemade Tortillas
These hybrid corn-flour tortillas are my favorite homemade tortillas for tacos, and are great for beginners. The dough is easy to work with, makes delicious tortillas that are sturdy enough to stand up to drippy fillings without cracking, and are never dry!
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Zuppa Toscana – Sausage, Potato, Kale & White Bean Tuscan Soup Recipe
This pressure canning recipe for Zuppa Toscana is a flavorful, substantial soup that combines Italian sausage, potatoes, white beans and greens to make a delicious, pantry-ready meal. This recipe was developed using the guidelines in FNH-00065, "Canning Soups and Sauces", a bulletin released by the University of Alaska, Fairbanks Cooperative Extension, which permits using diced celery and onion in make-your-own brothy soup recipes, even though those two ingredients do not have listed individual processing times per the USDA Choice Soup canning guidelines. It has not been individually lab-tested but was written in accordance with these safe-canning guidelines. You can also skip the pressure canning steps, simmer the soup until done, and serve or freeze right away!
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Winter Tabbouleh Salad
This winter tabbouleh salad is a seasonally-appropriate adaptation of this Mediterranean traditional staple dish. I make this in the fall and winter when the usual produce ingredients aren't available (yeah, you can buy them, but they aren't local or very good). Instead of the tomatoes and cucumbers, we use crunchy cabbage and radishes, along with generous amounts of parsley, lemon, and bulghur wheat. It's a brightly-flavored vegan side dish or light lunch that does not taste like "health food"... though it is packed with vitamins and fiber! This recipe makes a big batch, so if you aren't feeding a crowd, or making your lunches for the week, you can scale it back or cut it in half- the procedure is the same.
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