Bean Pot Taco Soup

This is the ultimate one-dish meal, cooked completely in the microwave with a Celebrating Home Bean Pot! It’s a cool weather favorite, and always gets rave reviews at parties.

1 ½ pound lean ground beef (or turkey)

1 can whole kernel corn

1 can black beans

1 can pinto beans

1 large (14-oz) can petite diced tomatoes

2 packets taco seasoning

 

Place raw ground beef in the bean pot and cover. Microwave for 6 minutes. Mix in the rest of the ingredients, put the lid back on, and microwave for another 24 minutes.

Serve with corn chips, sour cream, and shredded cheese.

No-Knead Bread

This is my adaptation of Sullivan Street Bakery’s No-Knead Bread, baked in our Veranda Casserole/Tortilla Warmer!

 

3 cups all-purpose flour (or 1 c. whole wheat flour w/ 2 cups all-purpose)

¼ c. brown sugar

1 ¼ c. water

2 tsp. salt

1 packet active dry yeast

Activate yeast according to directions on the package and set to the side. Mix flour, sugar, and salt. Add water and yeast, and mix with your hands or a wooden spoon. Cover dough with a kitchen towel and let rise overnight (at least 8 hours).

The next morning, put your round casserole dish in the oven and heat the oven to 400 degrees (let the dish warm with the oven). Pat the dough out on a floured towel and fold edges toward the center. Take the dish out of the oven and drizzle olive oil on the bottom, then put the dough in seam side up.

Bake for 30 minutes with the lid on and 15 minutes with the lid off. Voila!