Dear ,

As I write this in Chicago, it feels like Spring with temps approaching 50! But I know we have a few more good weeks of winter weather, so I've made sure to include some hearty recipes in this edition. Our Kitchen Tip this month is Cook Less, Make More. Double batch our featured recipe this month (Moroccan Chickpea Chili), and save yourself time next month when you happily pull it out of the freezer to enjoy it a second time!

The Cutco at Home Hostess Incentives for April are an Entertainer Pack (ice cream scoop, cheese knife, peeler and pizza cutter) and Accessory Bundle (super shears and can opener). Get excited for summer block parties and outdoor entertaining! These items make hosting a breeze. Book a social with me in the month of April and qualify to earn these items for FREE!

Enjoy the spring air and this bit of cooking inspiration!

PREP AHEAD: CHOP
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic

PREP AHEAD: MEASURE
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper

REMAINING INGREDIENTS:
2 teaspoons olive oil
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

INSTRUCTIONS
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice. Make it hearty and serve over quinoa or rice.

If there's one thing you can do to make your life easier in the kitchen it is to boost the quantity that you cook each time! Cook less by making more and cover a night of leftovers and lunches throughout the week. Sounds simple enough! Here are a few ways that I incorporate this idea into our week:

2 DOUBLE BATCH / EAT ALL WEEK METHOD - Double your recipe and serve throughout the week for lunches and / or one reserve for one night of leftovers. Soups and casseroles also work well here, but even better for things that don't freeze well, like previously frozen meats, salads, or sandwiches. We like: Coconut Chicken with Rice, Vegetable Paella

4 PROTEIN BOOST - Grill or bake a larger amount of meat or other protein and serve for dinner as is, then dice or shred leftovers for salad, sandwiches or tacos.

5 SAMPLE QUANTITY BOOST SCHEDULE - Reorder the cooking days as desired, but here's one way you might piece together all of the strategies at once! 3 days of cooking to cover a week of meals. Brilliant!
Day 1: (COOK) Double batch something and eat half
Day 2: Freezer meal from a prior week
Day 3: (COOK) Double Protein and Grain servings, eat half, reserve half
Day 4: Eat other half of Day 1 dinner
Day 5: Green Salad/Taco/Sandwich with leftover Protein and/or Grain from Day 3
Day 6: (COOK) Double batch and freeze half
Day 7: Leftovers