Fix-It and Forget-It

We haven’t had many cold winter nights this year in Southeastern Pennsylvania. Our winter has been unseasonably warm and very mild, with only two significant snows thus far.
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Check this out: a Charlotte newspaper says that slow cookers are trendy again. We know we love our slow cooker for the heavenly smells, time-saving recipes, and easy family meals, but now we’re trendy too!
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We challenged ourselves recently to see how many recipes we could list involving frozen chicken breasts. Specifically, we were thinking about the large bags of frozen chicken breasts, like the ones you get at Costco or Sam’s Club.
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We are offering a class in March and April on diabetic cooking, so we’ve been looking for recipes. Ideally, these recipes are friendly for people who are eating a diabetic diet, but yet so flavorful that they seem indulgent. We found many great recipes in the Fix-It and Forget-It Diabetic cookbook - too many, in fact, to include in one lunch class.
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If you don’t generally cook with dry beans, but are curious about it, this is a recipe to try. Dry beans cooked from scratch bring flavors to your dish that simply can’t be gotten from canned beans. It requires a bit of planning since you will need to allow time for the beans to soak, but we think it’s worth it.
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So, the big game is decided and it will be a North-East event. It’s almost here! Yes, we are talking about football. Many of us here at The Good Cooking Store are waiting with anticipation for the big day, though we admit that we aren’t quite as excited as we would be if the Philadelphia Eagles were playing!
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Looking for a quick little treat for the big game this weekend? Try this one. Just mix all of the ingredients in your slow cooker, put out some toothpicks and you are done.
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One of our staff at the Good Cooking Store recently got married. Her new husband is a vegetarian, so she has been searching for great recipes that are filling, full of protein, and easy to make. She came across this recipe recently and told us all excitedly. This soup met all her expectations.
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There’s nothing fancy about this Chicken Enchilada Casserole. But it’s delicious. Deliberately-put-down-your-fork-and-walk-away-before-you-ask-for-thirds delicious. It’s that good. What else can we say, except make these Enchiladas soon—like tonight!
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I regret it but I do it: Size up somebody by the way she looks. Conservative-looking = small worldview. Loud and boisterous = probably not too sensitive. You know what I mean.

Well, one of my favorite standholders at our farmers market should have cured me of this small-minded habit of mine a long time ago. She dresses “plain” like my mother did in the 1950s, but she is a Vegetable Queen. She grows an astonishing array of vegetables, and she really knows them. Every time I walk up to her stand, she’s got something lush and beautiful that I’m seeing for the first in its fresh state.

This woman grows parsnips and rainbow chard and bok choi and Romanesco. And she cooks these out-of-the-ordinary plants for her family. She’s learned their personalities and how to make them taste their best.
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