by Pam Vukelic
Whether you like them gooey or cakey, nutty or plain, frosted or dusted with powdered sugar, it is hard to resist a rich chocolate brownie. No doubt you have your favorite recipe, maybe the one you got from your mom or grandma, and you’ve been using it for years, but there’s always room for improvement, right? (more…)
by Karen K. Ehrens, LRD
Consultant to Healthy North Dakota
The closer we move to summer the easier it gets to find delicious produce in the places we find food. Starting in May and into June, we move into cherry-apricot-peach-plum time! These are the stone fruits, called that for the pits, or stones at their center. This delicious group is like a great family of sisters, each with her own unique characteristics.
Meet the family! (more…)
By Amanda Mack
Witnessing the slow greening of the earth in spring brings a palpable mood shift for people of the northern plains. It is a soul-stirring phenomenon that spring-cleans the mind. This sense of renewal lives on through the growing season as those little seeds wondrously transform into flowers and fruit. (more…)
Inspiring Recipes from your kitchen, by Deb Seminary – Editor
This year we want to get recipes that are tried and true – put to the test. Invite us into your kitchen and share some recipes with us. We would love to see you on these pages! Email us at inspired@theprinters.info.
My favorite kitchen appliance is the crockpot! I can throw something in it in the morning and dinner is ready.
The following two recipes are among my favorites. They are adapted from the ‘Fix-it and Forget-it Cookbook’ by Dawn J. Ranck & Phyllis Pellman Good.
White Chili
Makes approx. 8 servings
3, 15 oz. cans Great Northern Beans (I don’t drain, but you can)
8 oz. cooked and cubed chicken breast ( I cook the night before)
½ c. chopped onion
1 tsp. red pepper flakes
2 tsp. minced garlic
2 tsp. ground cumin
1 tsp. dried oregano
2, 14 oz. cans chicken broth
Combine in crock pot and cook on low 8 – 10 hours or high 4 – 5 hours. Serve with shredded cheddar, sour cream and tortilla chips.
Taco Soup
Makes 6 – 8 servings
1 lb. bison browned ( you can use beef, turkey – whatever you prefer)
1, 14.5 oz. can tomatoes
1, 15.25 oz. can corn, undrained
1, 15 oz. can black beans, undrained
½ envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
½ cup onion, chopped
Combine in crock pot and cook on low 4 – 6 hours. Serve with shredded cheddar, sour cream and tortilla chips.
