I made this ragout when I was craving comfort food and had a large container of crimini mushrooms just begging to be eaten. The mushrooms are sauteed with some onions, garlic and fresh thyme and then simmered with diced tomatoes. The ragout can be served over brown rice, polenta or quinoa, or enjoyed on its own. It can be made up to two days ahead. Refrigerate covered and then reheat just before serving.
I made this dish one night for my grandma and me. I was thinking about making taco salad but I really didn’t want to thaw out hamburger. So that’s when I came up with the Two Bean Tostada. I decided that, well, we don’t have to have meat—we will have protein from the beans. So I just started adding what I could find in my kitchen and that is how this creation happened. I hope you enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!