PINTO!

Sort, rinse and soak desired amount of pinto beans in a very large pot covered with water 4-5" above beans overnight. 

When you are ready to cook (plan on about 3 hours) Drain water and refill with fresh water 2" above beans.  Cover and bring to boil.  Lover heat to LOW and cook covered 3 hours or until beans are tender.

Add 1 large can green chilies.  (or fresh chilies cut with seeds removed)

Add 1 lb COOKED ground beef seasoned with:
1 tsp garlic salt (3 cloves minced)
1 tsp salt
1/2 tsp. Pepper 
1 tsp parsley

Serve with cubed cheddar cheese on top (optional), tortillas or rolls.

Whole Grain Pancakes

Feeds 8 people. You can put them in a freezer bag and pop them in the toaster.

3 1/2 cups Whole Wheat flour
2 1/2 cup Oats
3 tsp baking powder
1/4 cup brown sugar (opt)
1 1/2 tsp salt
1/2 cup flax seed or flax flour
1/2 cup wheat germ 
2 tsp cinnamon
4 eggs
1 1/2 cups milk
2 cups unsweetened applesauce
2 1/2 tsp. vanilla

Beat eggs, milk, applesauce, vanilla.  Add remaining ingredients.  Mix until smooth.  Add more flour/milk if needed. Should be easily spreadable.

Kimono Chicken - crock pot

8+ Organic, boneless/skinless chicken thighs  (or bone and skin on, up to you)
1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice

Directions:  Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper.  Toss the chicken pieces around a little bit so that they are coated with the liquid.  Cover and allow the chicken to cook for about 45 minutes or until they are done.  As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan.  If you notice that the liquid is cooking much faster than the chicken just lower your heat setting.  Do not cook this any higher than a medium temperature.  It should caramelize and not burn.  When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice. 

Stromboli Bread and Whole Wheat Rosemary Ham and Swiss Bread

In a large mixing bowl let sit 5 min:
3/4 cup warm water
2 tsp active dry yeast
1-1/2 tbsp sugar (or honey)

Add:
1 cup whole wheat flour (2 cups ww flour)
2 cups all purpose flour (1 cup white flour)
3 TBSP melted butter
1/2 cup warm milk
1 tsp salt

Other ingredients you will need:
1 pkg of pepperoni or 10″ stick pepperoni, thinly sliced 
2 c shredded mozzarella cheese (6+ slices Swiss cheese)
2 pkg fresh mushrooms sliced and steamed or 1 can sliced mushrooms, drained
1 egg
1 tsp oregano (rosemary for the Ham and Swiss no Basil)
1 tsp basil

Mix until dough formed and kneed (or use bread maker on dough setting) until dough is NOT sticky to the touch.  You may need to add more flour. You do NOT need to let the dough rise. 

Preheat your oven to 375F.

Place dough on counter and roll into a large rectangle that will fit on your baking sheet. Beat the egg with the oregano and basil.  Brush half of the egg wash on the edges of the bread (optional).

Place a layer of pepperoni down the center of the bread (4-5 slices of pepperoni wide).
Place shredded cheese on top of pepperoni.
Evenly distribute the mushrooms on top of the cheese. Place another layer of pepperoni over the mushrooms if desired.

Pinch the sides and ends of the bread together to seal the pepperoni, cheese, and mushrooms inside.
Flip the bread over onto a GREASED baking sheet.  Brush the top with the remaining egg wash.

Bake 25 minutes.

You can also add black olives to this or any other pizza favorite.
Whole Wheat, Rosemary, Ham and Swiss with mushrooms

Roast Beef with Pepper Jack Cheese!