• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste

1. In a large pot, brown the ground beef over medium heat. Drain excess fat if needed.
2. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook 1 minute more.
3. Add chili powder, cumin, salt, and pepper. Stir to coat the beef and onions.
4. Pour in the tomatoes and beans. Bring to a gentle simmer.
5. Reduce heat to low and simmer 20–30 minutes, stirring occasionally. Adjust seasoning before serving.

Tip: Serve with shredded cheese, a spoonful of sour cream, and a squeeze of lime. This also freezes well—cool completely, then portion into containers.

• 1½ cups all-purpose flour
• 3½ tsp baking powder
• 1 tbsp sugar
• ¼ tsp salt
• 1¼ cups milk
• 1 egg
• 3 tbsp melted butter

1. Whisk together flour, baking powder, sugar, and salt in a bowl.
2. In a separate bowl, whisk milk, egg, and melted butter.
3. Pour the wet ingredients into the dry and stir just until combined (a few lumps are fine).
4. Heat a lightly greased skillet over medium heat. Pour ¼ cup batter for each pancake.
5. Cook until bubbles form on top and edges look set, then flip and cook another 1–2 minutes.

Variation: Fold in fresh blueberries or chocolate chips right before cooking. Batter can rest in the fridge for up to 30 minutes for even fluffier pancakes.

• ½ cup (1 stick) unsalted butter, softened
• ½ cup white sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup semisweet chocolate chips

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Cream butter and both sugars together until light and fluffy.
3. Beat in egg and vanilla until combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.
5. Stir in chocolate chips. Scoop rounded tablespoons onto the baking sheet.
6. Bake 10–12 minutes, until edges are lightly golden and centers look just set.

Storage: Keeps in an airtight container for 3–4 days. For fresh-baked cookies on demand, freeze scooped dough balls and bake straight from frozen, adding 1–2 minutes to the bake time.

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste

1. In a large pot, brown the ground beef over medium heat. Drain excess fat if needed.
2. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook 1 minute more.
3. Add chili powder, cumin, salt, and pepper. Stir to coat the beef and onions.
4. Pour in the tomatoes and beans. Bring to a gentle simmer.
5. Reduce heat to low and simmer 20–30 minutes, stirring occasionally. Adjust seasoning before serving.

Tip: Serve with shredded cheese, a spoonful of sour cream, and a squeeze of lime. This also freezes well—cool completely, then portion into containers.

• 1½ cups all-purpose flour
• 3½ tsp baking powder
• 1 tbsp sugar
• ¼ tsp salt
• 1¼ cups milk
• 1 egg
• 3 tbsp melted butter

1. Whisk together flour, baking powder, sugar, and salt in a bowl.
2. In a separate bowl, whisk milk, egg, and melted butter.
3. Pour the wet ingredients into the dry and stir just until combined (a few lumps are fine).
4. Heat a lightly greased skillet over medium heat. Pour ¼ cup batter for each pancake.
5. Cook until bubbles form on top and edges look set, then flip and cook another 1–2 minutes.

Variation: Fold in fresh blueberries or chocolate chips right before cooking. Batter can rest in the fridge for up to 30 minutes for even fluffier pancakes.

• ½ cup (1 stick) unsalted butter, softened
• ½ cup white sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup semisweet chocolate chips

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Cream butter and both sugars together until light and fluffy.
3. Beat in egg and vanilla until combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.
5. Stir in chocolate chips. Scoop rounded tablespoons onto the baking sheet.
6. Bake 10–12 minutes, until edges are lightly golden and centers look just set.

Storage: Keeps in an airtight container for 3–4 days. For fresh-baked cookies on demand, freeze scooped dough balls and bake straight from frozen, adding 1–2 minutes to the bake time.