Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're leading a hands-on curry class at the Hillsdale General Store on Saturday, 11/4. Click here for more information. 

And get this. We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Monday
    Nov202017

    The Best-Ever Vegan Chili

    If you've listened to our podcast, you KNOW that we've got the secret to turn a vegan chili into something that will even fool the most committed meat lovers. The "trick" is a combination of green lentils (lentils du Puy--not any other kind, not brown or red), buckwheat groats, and chana dal. Honestly, the final texture and flavor are astounding. Have vegan (or not, depending on your proclivities) sour cream on hand. We also like to top the bowls with bottled India relish and pickled jalapeño rings.

    If you haven't heard the podcast--whatzamattahwidchew?--you can catch the episodes here on iTunes or here at its hosting site.

    This isn't a recipe from any of our thirty (wtf?) books. We'd love to hear what you think if you make it.

    But make it. Soon. Maybe as a treat for this weekend after the Thanksgiving folderol. Or anytime this winter. It's supposed to be a brutal one up here in New England. We all know what to do. Hunker down and eat comfort food. Join in!

    BEST-EVER VEGAN CHILI

    • 1 cup dried cannellini, Great Northern, or other medium-sized white beans
    • 1 cup dried pink beans
    • 1 cup dried black beans
    • 1/4 cup olive oil
    • 1 large yellow onion, chopped (about 1 1/2 cups)
    • 1 large green bell pepper, stemmed, cored, and chopped (about 1 1/4 cups)
    • 3 medium celery stalks, thinly sliced (about 3/4 cup)
    • 1/3 cup pure ground mild chile powder, preferably ancho chile powder
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon sauce from the can of adobo chipotles
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon dried mustard
    • 1/2 teaspoon salt
    • One 12-ounce bottle dark beer, such as Negra Modelo or a porter
    • 4 to 6 cups no-salt-added vegetable broth
    • One 28-ounce can no-salt-added diced tomatoes, preferably "petite-diced" if you can find them
    • 1/2 cup chana dal
    • 1/2 cup raw buckwheat groats
    • 1/2 cup green lentils (or lentils du Puy)

    1. Soak the three types of dried beans in a big bowl of water overnight. Drain in a colander set in the sink and rinse well to get any of the black coating from the dried black beans off the other beans.

    2. Set a large Dutch oven over medium heat for a minute or two. Swirl in the oil, then add the onion, bell pepper, and celery. Cook for 5 minutes, stirring often, or until softened.

    3. Add the chile powder, minced chipotle in adobo sauce, the extra adobo sauce, the cumin, oregano, cloves, mustard, and salt. Stir until fragrant, just a few seconds.

    4. Pour in the beer and scrape up any browned bits in the bottom of the pot as it comes to a simmer.

    5. Add the broth and tomatoes. Raise the heat to high and bring to a full simmer, stirring quite often.

    6. Reduce the heat to low, cover, and simmer slowly for 2 hours, stirring occasionally, or until the beans are starting to get tender.

    7. Stir in the chana dal, buckwheat, and lentils. If the chili seems too thick, add 1 cup broth. Cover and simmer slowly for 1 more hour, stirring more frequently and adding more broth if you notice it drying out, until the beans are tender and the chili has thickened a bit.

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