Since the lockdown of last spring – which seems much longer than eight months – families have spent more time inside, in their own
kitchens, than ever before. That is certainly true for my family and me, and
every Hudson Valley family I know.
Even as numbers trended down in the early
summer, and restaurant dining al fresco became more common, we all
still spent more time in our own homes, cooking (or, to be honest, microwaving).
For those of us who already had only a few go-to recipes, we’re realizing we
need some new material.
Hudson Valley Parent and Chrisso Babcock, Program Educator
of Healthy Cooking Classes at Cornell Cooperative Extension, are here for you
with two very easy and hearty recipes that will make your family forget there’s
a pandemic, and remember what a great cook you are.
3 Can Chili
Makes: 4 servings (1 ½ cups per serving)
Preparation Time: 3 minutes
Cooking Time: 5 minutes
Ingredients:
- 1 (15 ounce) can pinto, kidney, red, or black
beans, not drained
- 1 (15 ounce) can whole kernel corn, drained OR 1 ½ cups
frozen corn
- 1 (15 ounce) can crushed tomatoes, not drained
- Chili powder to taste Hot sauce (optional)
Directions:
1. Collect all the ingredients.
2. Open cans and drain corn (if using canned corn) before
preparing the recipe.
3. Pour the beans with liquid, corn, and tomatoes with
liquid into a large pot over medium heat. Add a small amount of chili powder
and stir to mix.
4. Continue to stir over medium heat until it reaches a
simmer and is thoroughly heated.
5. Taste to determine if you want to add more chili powder.
6. Serve with hot sauce if desired.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5
days.
Be creative! Try adding garlic powder; chopped, cooked meat; chopped
onion; and/or chopped green or red bell pepper in step #3 of the recipe.
READ MORE: How to economize on groceries
French Toast with
Fruit
Ingredients:
- 4 eggs
- 1 cup 1% milk
- ½ teaspoon ground cinnamon, divided
- ½ teaspoon vanilla
extract
- 1 tablespoon butter
- 8 slices whole-wheat bread
- 3 cups strawberries, sliced
- 1/3 cup maple syrup
Directions:
1. In a large bowl, beat eggs with a fork or whisk. Add
milk, ½ of the cinnamon, and vanilla extract. Beat until mixed well.
2. Melt butter in the skillet on medium-high heat.
3. Dip one slice of bread at a time in the egg mixture and
turn over to coat both sides. 4. Place bread slices in hot skillet. Use a
spatula to turn bread. Cook each side until golden brown, about 2 minutes.
5. To make fruit sauce, combine strawberries, syrup, and
remaining cinnamon in a small, microwave-safe bowl. Mix well.
6. Microwave for 30 seconds or until warm. Remove from
microwave and stir.
7. Spoon immediately over French toast and serve.
Find more great recipes here.
Thanks to Chrisso Babcock and Cornell Cooperative Extension of Ulster County for sharing their recipe ideas.
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