• 1 LB lean ground beef
• 15 OZ canned pinto beans (drained and rinsed)
• 3 TBS vegetable oil
• 1 SM onion (chopped)
• 1 MED red bell pepper (chopped)
• ¼ TSP table salt
• 4 cloves garlic (minced)
• 3 TBS chili powder
• 2 TSP ground cumin
• ¾ TSP dried oregano
• 1½ C chicken broth
• 14½ OZ canned crushed tomatoes

1. In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion, bell pepper, and salt and cook, stirring occasionally with wooden spoon, until vegetables are softened, about 5 minutes. Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute.
2. Add ground beef and cook, breaking up meat into small pieces with wooden spoon, until no longer pink, about 5 minutes.
3. Carefully stir in broth, tomatoes and drained beans. Use wooden spoon to scrape up any browned bits on bottom of Dutch oven. Bring to simmer. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring once halfway through (use oven mitts to handle hot lid).
4. Remove lid and continue to cook, stirring occasionally, until chili is thickened, about 20 minutes. Turn off heat. Ladle chili into bowls and serve.

Serve with your favorite chili toppings, such as pickled jalapeños, shredded cheese, sour cream, diced avocado, chopped cilantro, or crushed tortilla chips.

Yields 6 servings.

Calories: 330 | Total Fat: 20g | Sat. Fat: 6g | Sodium: 680mg | Carbs: 21g | Fiber: 6g | Sugars: 5g | Protein: 21g

• 1 LB ground turkey or pork (optional if you want vegitarian)
• 1 MED onion (diced)
• 3 TBS olive oil
• 2 TBS tomato paste
• 6-8 fresh (or 1 TSP dried) basil leaves
• 1 TBS fresh (or 1 TSP dried) parsley
• 3 cloves garlic (minced)
• 30 OZ canned cannellini or great northern beans (cannellini are white kidney beans)
• 5 C hot water
• 1⅓ TSP salt
• ½ TSP black pepper
• 1 LB ditalini or orecchiette pasta (or other small pasta, adjust water accordingly)
• ⅓ C freshly grated Parmesan cheese
• Red pepper flakes to taste
• Extra Parmesan to serve

1. In a 6-7 QT pot brown off the grount meat, if using. Set aside.
2. Heat olive oil in the pot over medium-high heat. Add the onions and tomato paste and stir to combine. Cook until onions are tender, stirring as needed, about six minutes.
3. If using fresh herbs, while the onions are cooking, rinse, dry and chop them. Drain and rinse the beans. When the onions have another minute to cook, stir in the garlic, herbs, beans, salt and pepper.
4. After a minute add water to the pot, cover it, and put the heat on high. When the pot is boiling, add the pasta.
5. Lower the heat to medium-high or to a simmering level – it should not be a rapid boil. Cook the pasta uncovered, stirring occasionally and scraping along the bottom, until the pasta is al dente – check it three minutes before the al dente time listed on the package. Do NOT drain.
6. Turn off the heat and stir in the Parmesan. Taste for seasonings and add a few sprinkles of red pepper flakes as needed.
7. Serve immediately with extra cheese at the table. The pasta will absorb the broth quickly. Store leftovers in the refrigerator for up to 4 days.

Yields 6 servings.

Calories: 462kcal | Carbohydrates: 75g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 663mg | Potassium: 518mg | Fiber: 7g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 2mg

https://cookingwithmammac.com/pasta-e-fagioli

Chicken

• 6 boneless skinless chicken thighs (cubed)
• Salt and pepper
• ¾ C cornstarch
• Vegetable oil

Honey Ginger Sauce

• 5 OZ Soy Sauce
• 4 OZ honey
• 3 TSP fresh ginger (grated)
• 9 cloves garlic (minced)
• 3 OZ sake or mirin
• 1½ – 2 TBS sesame seeds (optional, to finish)

1. Mix soy sauce, honey, ginger, garlic, and sake or mirin to prepare the sauce.
2. Season the chicken with salt and pepper, and coat the chicken with a thin layer of cornstarch on both sides.
3. In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, working in batches, add the chicken.
4. Pan-fry the chicken for 3-4 minutes on each side or until crispy and golden brown. Remove and set aside.
5. Pour in the sauce, Mix, and simmer for 30 seconds.
6. If desired, use a cornstarch slurry to make the sauce thick and clingy.
7. Add back in the chicken and cook for 1 minute on each side on high heat.
8. Finish with sesame seeds if desired.

Yields 6 servings.

https://tiffycooks.com/the-best-honey-ginger-chicken/

This recipe requires some make-ahead time as the chicken needs to marinate for up to 12 hours – the longer the better.

• 1 TBS kosher salt
• 2 TSP granulated garlic
• 2 TSP granulated onion
• 2 TSP paprika
• 1 TSP ground allspice
• 1 TSP ground thyme
• ½ TSP black pepper
• 3½ LB (~8) boneless, skinless chicken thighs (cut into 2″ pieces)
• 1 LG onion (chopped fine)
• 2 SM tomatoes (chopped fine)
• 1 SM green bell pepper (chopped fine)
• 4 scallions (chopped fine)
• 5 cloves garlic (minced)
• 1 TBS fresh ginger (minced)
• 2 TBS browning sauce (such as Kitchen Bouquet)
• 3 TBS vegetable oil
• 1 Scotch bonnet pepper (whole, stem removed)
• 1 C chicken stock
• 3 TBS ketchup

1. Stir together salt, granulated garlic, granulated onion, paprika, allspice, thyme and black pepper in a large bowl until combined. Add chicken pieces and stir to evenly coat and combine.
2. Stir in onion, tomatoes, bell pepper, scallions, garlic, ginger and browning sauce. Mix until evenly distributed. Cover and refrigerate at least 30 minutes or up to 12 hours.
3. Remove chicken from marinade, shaking gently to dislodge the excess. Reserve marinade.
4. Heat vegetable oil in a large Dutch oven over medium-high until shimmering. Working in 3 batches, add chicken pieces to hot oil, and cook until chicken is browned on all sides, 2 – 3 minutes per side. Transfer chicken to a plate.
5. Reduce heat to medium. Add Scotch bonnet pepper and reserved marinade to drippings in Dutch oven. Cook, stirring occasionally, scraping any browned bits on bottom of Dutch oven, until vegetables are soft, about 5 minutes. Add browned chicken, chicken stock, and ketchup. Stir until ketchup dissolves, about 30 seconds.
6. Bring to a boil over high heat then reduce heat to low, cover with a tight-fitting lid and simmer, stirring occasionally, until chicken is tender and cooked through, 20 to 30 minutes. Discard Scotch bonnet pepper before serving.

Yields 8 servings.

NOTE: The Scotch bonnet pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. A habanero pepper is a good substitute.

https://www.foodandwine.com/brown-stew-chicken-8756164

• 1 C canned kidney or black beans (rinsed and drained)
• 1 MED onion (chopped fine)
• 2 scallions (chopped fine)
• 3 cloves garlic (minced)
• ½ TSP ground allspice
• ¾ TSP ground thyme
• 1 Scotch bonnet pepper (whole, stem removed)
• ½ TSP grated fresh ginger
• 2 TSP kosher salt
• ½ TSP black pepper
• ½ C water
• 13.5 OZ unsweetened coconut milk
• 2 C long-grain white rice (short grain can be used, but it will be stickier)

1. In a large saucepan combine the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt, pepper, water and coconut milk. Bring to a simmer.
2. Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
3. Remove from the heat and let steam for 10 minutes, then discard the Scotch bonnet pepper. Using a fork, fluff the rice and beans and season with salt if needed.

Can be made in a rice cooker: combine all ingredients, stir well and cook. When done, continue with step 3 above.

Yields 8 servings.

NOTES: The Scotch bonnet pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. A habanero pepper is a good substitute. “Peas” is a misnomer as kidney beans are traditional.

https://www.foodandwine.com/recipes/jamaican-rice-and-peas

• ⅔ C smooth peanut butter (if the peanut butter is thick, microwave is for ~15 seconds first)
• 1 TSP freshly minced ginger
• 2 TBS maple syrup
• 4 TBS low sodium soy sauce
• 5 TSP rice wine vinegar
• 2 TSP sesame seeds
• 4 – 8 TBS hot water
• ½ TSP crushed red pepper flakes (optional)

1. Whisk all the ingredients (minus the hot water) together in a bowl, put in a jar with a lid and shake vigorously, or a small blender or food processor until smooth.
2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
3. This can be made ahead of time and stored in the fridge, or used immediately.

• 8 slices bacon (sliced)
• 1 LB smoked sausage (sliced)
• 1 LG onion (chopped fine)
• 1 MED bell pepper (chopped fine)
• 4-8 cloves garlic (minced)
• 1 C fresh or canned diced tomatoes
• 2 cubes chicken bullion
• ¼ TSP black pepper
• 1½ TSP salt
• 2 bay leaves
• 1 TSP dried basil leaves
• 2 TBS apple cider vinegar
• 4 C corn (fresh, or ~20 OZ/weight frozen)
• 4 C baby lima beans (2-3 15 OZ cans rinsed and drained, or ~20 OZ/weight frozen and prepared) (can substitute frozen edamame)

In a heavy 4-6 QT pot cook the bacon, then set aside and reserve 3 TBS drippings or use olive oil. Brown off the sausage, then set aside. Sauté the onions, garlic and bell pepper until soft. Return the bacon and sausage to the pan. Add the tomatoes, bullion, vinegar and seasonings, cover the pot and simmer on low 20-30 minutes, stirring frequently, until all vegetables are soft and flavors are blended.  Add the corn and beans, cover the pot and simmer on low until tender, stirring frequently (15 or 20 minutes if frozen corn is used). Add a little chicken stock if it seems too dry.

For The Crust:

• 234 GR (~2 C, or ¾ box) vanilla wafers (or graham cracker crackers, or ginger snaps) (finely crushed)
• 40 GR pecans (chopped)
• 6 TBS unsalted butter (melted)

For The Filling:

• 3 large ripe bananas
• 1 TBS lemon juice (freshly squeezed)
• 55 GR light brown sugar
• 1 TBS bourbon whiskey (or 1 TSP vanilla extract)
• 2 LB cream cheese (softened)
• 225 GR granulated sugar
• 5 large eggs
• 1 TBS bourbon whiskey (or 2 TSP vanilla extract)

For The Topping:

• 1 C heavy whipping cream
• ¼ C powdered sugar
• 1 TSP bourbon whiskey (or 1 TSP vanilla extract)
• ½ C vanilla wafers (whole) (for garnish)
• 1 banana (sliced) (for garnish)
• ½ C vanilla wafers (roughly crushed) (for garnish)

Oven: 350° F

The Crust:

1. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together.
3. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan.
4. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

The Filling:

1. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
2. In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.
3. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan.
4. Bake for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly.
5. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.

The Topping:

1. In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks.
2. Pipe whipped cream onto the top of the cheescake. Top with vanilla wafer cookies and banana slices. Sprinkle the middle of the cheesecake with the crushed vanilla wafers.
3. Serve right away. Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days.

Yeilds 10 servings.

https://www.jonathanmelendez.com/bourbon-banana-pudding-cheesecake/

• 1 LB dried butter beans (butter beans are actually just large, white lima beans)
• 1-1½ TBS olive oil
• 1 LG onion (chopped)
• ½ C green onion (chopped)
• 1 LG bell pepper (chopped)
• 6 cloves garlic (minced)
• 2 TBS parsley (dried)
• 2 bay leaves
• 1-2 QT chicken stock
• 1 LB ham (cubed) (optional)
• Salt and pepper to taste

1. Spread the beans out on a wide shallow tray to check for and discard any stones or other material that may have been missed during packaging.
2. Prepare the beans in advance in one of two ways:
   • 1) Add to a bowl and add water to cover by 3″ and soak 8-12 hours (or overnight)
   • 2) In a 5-6 QT pot add the beans and enough water to cover by 3″ and bring to a boil, then turn off the heat and allow to soak for a minimum of 1 hour.
3. In a heavy 5-6 QT pot, heat the oil then brown off the ham, then remove from the pot and set aside.
4. Saute the onions and bell pepper till soft. Add garlic and cook for 3-5 minutes.
5. Add the beans, ham, parsley, bay leaf, seasonings, and enough chicken stock to cover everything by 2″.
6. Bring to a boil, then back the heat down to a simmer and cook 2-3 hours or until beans are tender.
7. Add stock or water as needed to maintain a creamy consistency. Consistency is obtained by frequent stirring during the last ⅓ of cooking time. To thicken (if needed) remove and mash a small amount of cooked beans and stir back into the pot.
8. Taste to correct seasonings in last ⅓ of time.
9. Serve over rice.

Slow Cooker Instructions:

1. Proceed as indicated above.
2. After adding the beans and other ingredients, add stock to fill the pot just above the beans.
3. Put the lid on and cook on low for 8-12 hours or until the beans are tender.
4. To thicken up the beans, during the last 1-2 hours of cooking remove the lid to allow for evaporation, and stir frequently, mashing beans against the side of the pot while stirring. If the beans are too thick, add stock or water to suit.
5. Taste to correct seasonings after cooking.
6. Serve over rice.

Pressure Cooker Instructions:

1. Proceed as indicated above.
2. After adding the beans and other ingredients, add stock to fill the pot 1” above beans.
3. Seal the pot and bring to full pressure.
4. Cook for 40 to 50 minutes or until the beans are tender.
5. Thicken the beans by mashing against the side of the pot while stirring, as you are not able to stir/thicken the beans as you cook. If the beans are too thick, add stock or water to suit. If they are too thin and watery, continue cooking the beans with the cooker lid off to evaporate some of the water. Taste to correct seasonings after cooking.
6. Serve over rice.

• 60 GR (¼ C) whole-milk Greek yogurt
• 2 TBS extra-virgin olive oil
• 548 GR (4 C) bread flour, plus more for dusting
• 2¼ TSP instant yeast
• 2 TSP white sugar
• 1¼ TSP table salt

NOTE: Don’t be shy about flouring the counter as you portion and shape the dough. This dough is wet, but as long as it and the work surface are floured, it’s very workable.

1. In a 2-cup liquid measuring cup or small bowl, stir together 1½ cups water, the yogurt and oil. In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix with the dough hook on low until combined, about 30 seconds. With the mixer running on low, stream in the wet ingredients; continue mixing until the dough comes together in a shaggy mass that clears the sides of the bowl, 1 to 2 minutes. Touch the dough; it should be wet enough to stick to your fingers. If it is not, mix in up to 2 tablespoons additional water.
2. Knead on medium until the dough is smooth and elastic, 8 to 10 minutes. Gather the dough into a ball in the center of the bowl. Cover and let rise at room temperature until doubled, 1 to 1½ hours.
3. Generously flour the counter and a rimmed baking sheet. Using floured hands and a plastic bowl scraper, scrape the dough onto the counter. Dust with flour, then use a floured metal bench scraper or chef’s knife to divide the dough into 4 portions. Flour the cut sides of each piece of dough.
4. Form each portion into a taut ball by cupping your hands around the base of the dough, slightly cradling it. Rotate and drag the dough along the counter, allowing the base to catch on the surface to create tension that pulls the dough into a tighter round. Repeat a few more times, until the dough forms a relatively uniform ball. (If you intend to save any portions for baking the next day, at this point, transfer each one to a 3- to 4-cup plastic container with a tight-fitting lid and refrigerate for up to 24 hours. Allow the dough to stand at room temperature for about 1 hour before use.) Place the dough balls on the baking sheet, spacing the portions evenly. Dust them balls with flour, then cover with a kitchen towel. Let rise at room temperature until increased by about 50 percent in bulk, about 30 minutes. The dough now is ready to shape and bake.

Yields 4 10″ – 12″ pizza crusts.

https://www.177milkstreet.com/recipes/easy-stretch-yogurt-pizza-dough?allow_token=f417ede6-4d14-4cde-8cbf-fdad92724431&promotionKey=M99NNW20G