Easy black bean soup recipe made with Great Lakes Burning River Pale Ale. A great recipe to throw in the slow cooker and fill up the house with some great aromas, before filling up your belly. I call it Burning River Black Bean Soup, and in a nut shell, here it is: Rinse beans (soaking […]
Ingredients 1 cup grated zucchini (1 large or 2 small zucchinis) 1/4 cup chopped greens (spinach, kale, arugula) optional 1/3 cup diced onion 2 to 4 cloves diced garlic 1 egg, slightly beaten 1/2 cup grated good quality cheddar (or a bit more if you have a cheese vice like me) Salt, pepper, Italian seasoning […]
Drew’s father has been making a variation of this recipe for years. It’s a nice twist on the basic marinara. Originally a meat sauce we have added more vegetables in lieu of ground beef. With a little spice and a slight southwestern edge it’s a great tasting sauce to use with a variety of meals. […]
I have been making variations of this hummus, including a Kalamata Olive version, for a long time. The ingredients and process have been refined and yield very consistent results.
Just doing some math here to figure out if making mozzerella at home saves us money. It’s a fun hobby, but even better if it saves a little money.