Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Chicken-and-Brisket Brunswick Stew

This stew may not look like much, but oh my,¬† it is really good. The recipe is from Southern Living’s October 2011 issue. It makes 8 servings.           ¬†Chicken-and-Brisket Brunswick Stew 2 large onions, chopped 2 garlic cloves, minced 1 tablespoon vegetable oil 1 1/2 tablespoons jarred beef soup base 2 … Continue reading