The crockpot is not only conveniently hands-off, but it yields the most moist roast beef (not just chicken). It works every time. Crockpot-roasting is especially good for grass-fed beef and yields very tender, moist meat.
You’re going to think I’m horribly simple when I tell you what I do to cook chickens. This is definitely not gourmet. This method is so simple and handy — it requires almost no effort but yields tender, juicy, fall-off-the-bone chicken for sandwiches, soups, casseroles, and skillet dishes. It results in a good amount of chicken (because I cook 2 at a time) to put away for future meals. [by Wardee Harmon]
Don’t be scared of beans, or even dry beans! Once you discover how easily you can cook and prepare them, how delicious and digestible they are when prepared well, and how much money you save starting with dry beans, you won’t go back to canned. Beans are a source of high quality, inexpensive nourishment. They offer minerals, B vitamins, essential fatty acids, and soluble and insoluble fiber. But as wonderful as they are, poorly prepared beans can produce undesirable results in polite society. Proper preparation is key, and here’s how. [by Wardee Harmon]
My friend shared this recipe with me last weekend after we ate it at her house. She made it with venison and it was delicious! The recipe calls for lamb, which I don’t have, so I am using grass-fed beef stew meat. The sauce is fantastic over brown rice. I have assembled it in the […]