2 large green bell peppers
2 large red bell peppers…

1 large onion, chopped
1 1/2 teaspoons minced fresh garlic…

1 pound dried black-eyed peas (2 cups), sorted & rinsed
1 medium onion, chopped (1/2 cup)…

1 pound dried black-eyed peas
4 green onions, chopped…

Combine these great grains the night before so breakfast is ready when you are the next morning. This fragrant, hot cereal is good served with a little maple syrup or brown sugar and a splash of vanilla soy milk. Cinnamon or allspice may be used instead of cardamom.

The vibrant red and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chili is not to your liking, try this recipe without it for a full-flavored, yet mild, chili.

Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with your family, soaking in the tub, or reading a good book.

1/3 pound dried navy beans
10-oz. canned vegetable broth…

3 cups water
1 cup dried red beans…

14 1/2 oz Eden Organic Chili Beans (dark red kidney)
14 1/2 oz canned pinto beans…

8-10 potatoes – sliced
1 large onion/leek – sliced…

Serve this dish with any Indian bread such as chapatis or pooris or with whole wheat pita.

Cabbages are popular year-round in Thailand, where cooks stir-fry them quickly in a hot wok to preserve their flavor and crunch. Yellow Curry Paste can be found in cans in Asian grocery stores.

I usually make something like this for my family and ladle the chili over a big green salad for myself. My kids have salad, too, but they like the chili on the fries and their salad on the side.

To make the “noodles,” you can either use a spiral slicer (like the Spirooli) or make it into fettuccini with a vegetable peeler.