Brazilian Bean Stew

Jan here with a delicious, savory dish. I can't believe I haven't shared this one yet!

I got this recipe from my son's friend, Eddie, who got it from his great-grandmother. Don't you love "hand me down" recipes?

As I was researching this recipe - just to give us a bit of background - I found that this is the national dish of Brazil! It's roots are a little iffy. Most people attribute it to the African slaves brought to Brazil in the 17th, 18th, and 19th centuries, but there is some evidence that it originated in northern Portugal.

But wherever it was started, it has been made by people in Brazil for centuries.

Why is it so popular?

The biggest reason is because it's inexpensive. Beans and pork. Those are the main ingredients.

And then there's this: it's the most delicious bean stew (or soup) I've ever had.

This simple stew is traditionally made with Black Beans. The Portuguese name for it is Feijoada  (from feijao, which is Portuguese for bean.) But Eddie's version was made with white beans. Personal preference? Probably. I never asked him. But the white bean version is the one that has its roots in northern Portugal.

By the way, if you're wondering why the Portuguese names are so important: Portuguese is the language spoken in Brazil. 

This stew is perfect for using up leftovers! (Maybe that's another reason why it's so popular!)

Feijoada, or Brazilian Bean Stew

ingredients:

Beans (about 3 cups cooked)

Bacon, ham, smoked sausage (about 2 cups total) You can also use ham hocks, leftover ham from dinner, etc. Cut all of the meat into bite-size pieces.

1/4 cup diced onion

1 garlic clove, minced

3 bay leaves

4 cups broth - I used a combination of chicken and ham broth

pepper to taste (you won't need any more salt!)

If you are missing one of the ingredients, don't worry! This is a very forgiving recipe!

Dice and cook the bacon in a large stock pot over medium heat (I use my 8-quart.) When it's cooked most of the way, drain most of the grease, then add the diced onions. Cook and stir until the onions are soft, then add the garlic. When the garlic is fragrant, add the rest of the meat.

Let the meat cook until it's almost burned. You want it to be caramelized and delicious.

Add the broth, stirring and scraping the browned bits off the bottom of the pot.

(I pushed the meat and onions to the side to show you the browned bits on the bottom of the pan.)

Add the beans and bay leaves, then let the stew simmer and thicken. At this point, I put mine in my slow cooker so I could forget it for the rest of the afternoon.

Serve over rice, with a squeeze of lemon or lime juice on top. It's traditionally served with oranges on the side.

Seriously, this is a delicious dish! And so versatile! I used canned beans because I was short on time, but you can also cook dry beans from scratch. You can use black beans, or great northerns like I did, or even pinto or red beans.

The meat can be anything you have. I'd like to try it with chicken sometime.

Or leave out the meat! Use the flavorings to make a savory bean dish.

Enjoy!

In other news, our weather changed again. We had a lovely autumn week last week, but then yesterday the temperatures started plummeting. Now it feels like November again!

How are things at your house?

Jan Drexler has always been a "book girl" who still loves to spend time within the pages of her favorite books. She lives in the Black Hills of South Dakota with her dear husband of many years and their active, crazy dogs, Jack and Sam. You can learn more about Jan and her books on her website, www.JanDrexler.com.

Black Bean and Sweet Potato Tacos

 Missy Tippens

I just had another amazing vegetarian dish this week: black bean and sweet potato tacos. They were SO GOOD! I'm already craving the tacos again. Will be making this often!

This was a dish from Dinnerly food delivery service, so I don't feel I can share the exact recipe. However, I wanted to just tell you the ingredients so you can come up with your own version.

I first peeled and cut up a sweet potato. I was limited on time so cut it pretty small. Then I tossed the potato with olive oil, taco seasoning (powder) and some salt and pepper. I roasted the potatoes at 400 degrees until they started to get tender. Then to the sweet potatoes I added a little bit of water (about 1/4 cup), a can of rinsed and drained black beans, and some chopped garlic. I roasted it a bit longer until the potatoes were ready to eat.

Serve on taco shells (soft corn tortillas is what I used) with guacamole and grated cheese! My husband added salsa to his. Like I said, these were amazing. And so simple! A one-pan dish. Or wait, it was actually two pans because I used a skillet to warm my tortillas. But that's still very easy cleanup!

www.missytippens.com

Soupy Pinto Beans with Ham

Missy Tippens

I don't know about y'all, but sometimes I crave something wholesome that reminds me of childhood. For me, it's pinto beans and cornbread, something my dad loved and made often. He always used canned beans (Luck's). But when I got a craving on Sunday, I had plenty of time and decided to use a bag of dried beans.

I used the method of boiling for two minutes, then taking the pot off the burner and letting the beans sit for an hour. Then I rinsed them and put in a Dutch oven.

I also added our leftover Christmas ham and ham bone (Honey Baked), onion and enough water to cover it all well. I like my beans soupy!

I let everything simmer for a couple of hours. Then I seasoned it with homemade seasoning salt.

The meal was exactly what I was craving! Filling and yummy and reminding me of home. And the pot of beans gave us several meals this week. We finished it off last night with grilled cheese sandwiches (another comfort food in my household).

I'm sure I'll want beans or bean soup again soon. I have a bag of dried navy beans just waiting. :)

P.S. Be sure to check out my newly re-designed website!

www.missytippens.com

A Manly Meal

You know, I hate it when I finally cook a big meal and then completely forget to take pictures. The intention is always there and yet I still end up kicking myself when it's time for a blog post. Fortunately, most of what I made I've posted about before, so I'm not completely at a loss. 

So my guys were planning a big hog hunt for Sunday morning. I've told you about those nasty feral hogs that are prone to tearing up the ranch land. 

This time, my husband decided to bring in a professional. A fella that uses dogs to locate and hold the pigs, then they are captured so they can be sold. Yes, wild hogs are still a source of meat.

Knowing my guys would be getting up early the next morning, even before things turned bright, mama decided to make them a manly dinner Saturday night. Big Daddy wanted wings (recipe here).

I also threw in a small slab of ribs I'd bought on sale, but I don't have a pic. 

Then there was corn on the cob and cowboy beans (recipe here) to help round out the meal. 

Those chunks of bacon and a hint of sweetness make these a real crowd pleaser.

And, of course, no meal is complete with dessert. At least not in my book. And what's more pleasing than a classic chocolate chip cookie (recipe here). 

What's cooking at your place?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.

Simple and (Sort of) Quick

Missy Tippens

I'm just sharing a good ol' stand by today. Something made a little easier by my Instant Pot. I thought to make this because we had a bag of frozen leftover ham that was months old that my husband wanted to throw away. I didn't want to waste it since it didn't have freezer burn, so decided to use it to flavor one of my favorite things...

Pinto beans!

Good protein, good fiber. And inexpensive.

I took a 1 pound bag of dried pintos and rinsed them.

Because I was using the IP, I didn't need to soak them. However, they weren't as tender as I would have liked, even after reheating them the next day. So next time I'll try to remember to let them soak overnight to see if that makes a difference.

I added 6 cups of water because I like mine soupy. But I think you need to add at least 4 cups.

Then I added some olive oil, chopped onion, chopped ham, and a bit of vinegar.

I cooked them on manual, high setting, for 45 minutes with a natural (not quick) release.

They turned out tasty! I ate them several times leftover as well. And I didn't waste that ham! :)

(I also had a good laugh as my husband very tentatively ate them, asking me to promise him the ham wouldn't make him sick.) LOL

P.S. We were both FINE. :)

www.missytippens.com

Cowboy Beans

Welcome to winter in the Black Hills!

Our warm weather from last week is a dim memory. We are in the middle of a cold snap that makes the Polar Vortex old news. Our temperatures have been hovering around zero degrees since last Monday, and this week it doesn't look like we'll get higher than the mid-20's.

We see our neighborhood herd of deer a lot more often in this kind of weather. I took this picture from my office window the other day. There is plenty of food for them in the creek bed behind our house, and we often see the six or seven does making their way through, browsing on the shrubs that line the banks.

Another thing that winter brings are carry-in dinners at church. While we get together for picnics, hikes, and bike rides during the warmer months, winter is the time for fellowship and sharing yummy dishes.

For our dinner yesterday, I made Cowboy Beans.

What are Cowboy Beans? Well, you start with ground beef...

Cowboy Beans

ingredients:
2 pounds ground beef, browned
6-8 slices thick cut bacon, cooked (or 1 cup ham, diced)
1 medium onion, diced
6 teaspoons garlic powder
4 cans beans, your choice (suggestions below)
1/2 cup barbecue sauce
1/3 cup molasses
1/2 teaspoon liquid smoke (optional, but worth it!)
1 Tablespoon prepared mustard
1/2 teaspoon chipotle chili powder
2 Tablespoon Worcestershire sauce
1 cup water

There are a lot of ingredients in this recipe, aren't there? But you can add or subtract as you need to. Use what you have in your pantry and have fun! But keep the flavors smoky, spicy, and a little bit sweet. :-)

Oh, and the beans? I used 2 cans of small red beans, 1 can of white kidney beans (cannellini), and 1 can of black beans. But you can use what you want: pinto beans, kidney beans, etc. Mix and match!

You can throw all these ingredients into your crock pot and cook for several hours (4-6 hours on high, 8-10 on low,) or you can start out with your Instant Pot. I cooked the mixture at high pressure for 10 minutes, then let the pot do the natural pressure release, then I switched to slow cooker mode until we were ready to eat.

The carry-in dinner was a success, and so were the Cowboy Beans!

At least they must have been. They disappeared quickly!

There's nothing like a nice hot dish to warm up a winter afternoon!
How is winter going where you are?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction. 
You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

Great Tasting, Low-Fat, Budget Friendly Comfort Food

Yep, that title definitely sums up good, old-fashioned Beans and Rice.

Growing up in Michigan, beans (pinto, navy, black, etc) rarely showed up at our house. If they did, it was in the form of baked beans. Then I moved to Texas where beans, usually pinto, are a staple. Not only in barbecue restaurants, but in many kitchens. Why? Because they're cheap. But, lo and behold, they're actually good for you. Low in fat (depending on how you cook them), loaded with fiber and they're a good source of lean protein. And everything you need to make them is probably in your pantry.

But how does one cook beans? Low and slow. Although, nowadays, you can cook them much quicker in an Instant Pot, which I've done once, but I wasn't pleased with the result, so that's a work-in-progress. That said, one of my favorite things about beans is that I can put them on to cook early in the day and, pretty much, ignore them until it's time to eat.

Now, a lot of people soak their beans. This is something I have never been able to remember to do. Probably because I don't plan that far ahead. So I use a quick-soak method. Simply put the dried beans in the bottom of a large Dutch oven and cover with an inch or so of water. I used a one pound bag of pinto beans.

Put on the stove over high heat until it begins to boil. Reduce heat to medium to medium-high and continue to boil for 10 minutes.

Remove from heat and drain in a colander. 

Return beans to pot and add:

• 1 medium to large onion, chopped
• 1-2 cloves of garlic, minced

Next, add 1 - 14 oz can diced tomatoes. If I have them, I like to use the variety with celery, onion and bell pepper added.

Pour in 2 - 32 oz containers low-sodium chicken broth. Or you can do one carton chicken broth and one vegetable broth. If you want to keep it vegetarian, use all vegetable broth. Cooking the beans in broth versus water and a ham hock keeps them low in fat, but still loaded with flavor.

Then add your seasonings:

• 1/2 - 1 Tablespoon salt (I know this seems like a lot, but as with most proteins, beans need extra salt)
• 1/2 Tablespoon ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin

Stir to combine.

Cook over high heat until mixture comes to a boil. Cover and reduce heat to low. You want them to cook at just above a simmer. Continue to cook 5 to 6 hours (or more, if you like) until beans are tender.

You can eat the beans alone, as a soup or serve them over cooked rice.

You can even add some smoked sausage.

This is one of my husband's favorite meals. And I like that I can make it in advance. So it's a win-win all around.

While I waiting for the rice to cook, I saw the most lovely sunset. Something we don't often get to see with all of the trees. But here it's illuminating the lake.

What's the weather doing in your part of the world? Were you hit by Harper? Are you buried under snow or ice? Wouldn't a steaming hot bowl of beans hit the spot?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Greens and Beans and New Year's Good Luck!

Missy Tippens

How many of you eat greens and black eyed peas for good luck on New Year's Day? My family always did that while I was growing up, so I usually try to do the same to keep up that tradition.

Okay, so this year I admit we went out to eat on January 1st! I was too lazy to cook. haha However, we did eat our good luck meal on the 2nd.

First, I sautéed some green and red peppers and chopped up leftover HoneyBaked ham. (I would have used onions but we have a family member who can't eat them.)

Then I dumped in a bag of frozen field peas and a bag of frozen collards. And followed up with about 3/4 of a box of chicken broth.

I simmered them until hubby got home, which ended up being about an hour. It takes at least 30 minutes for the peas to get tender.

It made a nice soup! You could also thicken it up and make it more like a stew, but I didn't want to add calories. I also served these new grapes I recently discovered. They really do taste like cotton candy to my daughter and me! (Hubby didn't agree.) However, once you eat a few, you don't really notice any more--and I decided I like regular grapes better. Still, it was fun for something different!

I also wanted to share these gorgeous chocolates my daughter-in-law got me! She bought them at a store in downtown Duluth, Georgia, called The Chocolaterie. They make them there. Almost too pretty to eat!! ALMOST. Because the box is nearly empty now. ;)

www.missytippens.com

Christmas Memories and Sausage, Kale, and Bean Stew

Jan here.

The Christmas season is very different for me this year because I'm spending my days as "Santa's Helper" at our local Cabela's.

If you think that sounds like a fun job, you're right! There is nothing like watching the children interact with Santa.

And not only the children, but adults, too! We've had siblings in town for their mother's funeral who decided to have their picture taken with Santa in order to mingle good memories with the sad ones. We've had ranchers compare their whiskers with Santa's. And we've had grandparents who wanted a picture to show their grandchildren that they know Santa!

We've also had numerous dogs, and even one cat.

And one evening, the Drexler clan showed up to have a family picture taken. Good memories!

Check out Santa's Wonderland here!

In the middle of all this, I have a book deadline today. That means there hasn't been a lot of cooking going on at our house!

But one of the things on the menu for next week is this Sausage, Kale, and Bean Stew I shared at the Cafe a few years ago. It's still delicious, and perfect for a cold winter evening!

And yes, it does fit in with my seasonal healthy recipes series. :-)

Enjoy!

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The weather outside is frightful, but the fire is so delightful!

Winter has finally come to the Black Hills with a bit of snow and cold temperatures. But we're ready! The wood pile is full and overflowing, the pantry is stocked, and new soup and stew recipes are lined up for tasting!

This recipe was delicious! The flavors wrapped around each other in a delightful savory blend.

Now, if that description doesn't make you want to try this stew, maybe the easy preparation will...

Sausage, Kale and Bean Stew

ingredients:

2 pounds bulk sausage (I used turkey sausage)
1 cup chopped carrots
2 or 3 potatoes, peeled and cubed (optional)
1/2 onion, finely chopped
4 garlic cloves, minced
1 16-oz. can tomato sauce
8 cups broth (I used 4 cups vegetable broth and 4 cups chicken broth)
2 bay leaves
1 teaspoon ground cumin

beans (see below for the explanation of this ingredient)

4 cups coarsely chopped fresh kale, or 1 1/2 to 2 cups frozen chopped kale

The beans: You can use any bean you like in this stew. I used lentils when I made mine. The only prep was to rinse the lentils and put them in the stew.

For other types of beans, you will need to soak and cook them first, or use canned. Some varieties that would be good are black beans, Great Northern beans, Navy beans, or Small Red beans.

The amount of beans you use depends on the type of bean. You'll want more of the small ones, like lentils or black beans, and fewer of the larger ones, like Great Northerns or the Small Reds. In general, I would use 1 - 2 cups of dried beans or 2 cans of canned beans.

The amount also depends on your own preference. Do you like lots of beans? Add more! Not so much? Keep the beans to a minimum. :)

You could make several batches of this stew, vary the beans you use, and it will turn out different every time!

directions:

In a large Dutch oven or soup pot (I used my 8 quart stock pot), cook the sausage, carrots, garlic and onion over medium-high heat until the sausage is no longer pink, breaking up the sausage as it browns. Drain the fat, if needed. Since I used turkey sausage, there wasn't any extra fat.

Add the tomato sauce, vegetable broth, bay leaf, cumin, and beans or lentils.

Bring the stew to a boil, then reduce the heat. Simmer, covered, for about twenty minutes.

Stir in the kale and cook for 10-15 minutes more.

Remove the bay leaf and serve.

This stew freezes well, which is good, because it makes a large batch!

And a bonus: If you're following "Trim, Healthy Mama," this is a hearty "E" meal when you leave out the optional potatoes. That means it's lower fat and filled with healthy carbs. The non-sugar, stick your ribs kind of carbs. And packed with protein. A win/win, right?

How is the weather where you are? Are you ready for soups and stews yet?

Beans for Chili, Cooked in the Instant Pot

Hello. My name is Jan, and I'm an Instant Pot addict.

I've shared recipes done in my Instant Pot before....

For Deviled Eggs...

...and for Soups like this one...and this one... But most of all, for Chili!

A few of us were talking about our Instant Pots recently, and I realized that I had used it six times in one week.

I think this purchase was worth while!

On Saturday I cooked beans for the chili I planned to make in the slow-cooker on Sunday morning. I like making the beans ahead of time so that I know they're all set for the chili and won't turn out half-cooked and crunchy.

Is there anything worse than crunchy beans? (Unless they're dry-roasted, of course!)

One thing I learned when we moved to the Black Hills was that beans, rice, and all baked goods cook differently at higher altitudes. I had spent a lifetime - more than 50 years - ignoring those "high-altitude" directions. Suddenly, now that we live at 3500 feet, they are important!

Views like this one on the Needle's Highway in
Custer State Park makes cooking
adjustments worth while!

So, I've learned a lot about cooking beans in the last seven years. (For instance, did you know that older beans (ones you've been storing for three or four years) take longer to cook than fresher beans? And did you know that high altitudes can make it nearly impossible to cook beans the way you've always done it?)

The last time I shared a recipe using beans, I just listed "cooked beans" in the ingredients list. Today I'm going to help you actually cook those beans.

I know you're asking yourself why you would cook dry beans when you can just buy a can of beans at the grocery store.... I used to ask myself the same question. Especially after several bean-cooking failures. In fact, a few years ago, I gave up on dry beans. It was just too much work and too much time to soak and cook, and cook, and cook those beans!

Until I bought my Instant Pot.

Now I gleefully cook dry beans in an hour or so, and save big bucks at the grocery store! (Compare the prices of canned beans vs. dry beans the next time you're at the store and you'll see what I mean.)

Beans for Chili in the Instant Pot

ingredients:

2 cups dry beans (I use small red beans for chili, but you could use kidney beans or pintos.)
2 Tablespoons apple cider vinegar
at least 6 cups water, maybe 8

Rinse the beans and pick through them. Sometimes stones are missed in the sorting process at the bean bagging facility, and these guys haven't been washed since the last rainstorm when they were in the field.

Put the beans, vinegar, and water in your Instant Pot. (Don't worry about the vinegar adding a sour flavor to your chili or whatever you're making - you're going to be rinsing these beans before you cook them with your other ingredients.)

Cook on high pressure until the beans are done.

Don't you hate it when a recipe gives you those directions????

But in this case, it's necessary. I cook 2 cups of small red beans for about 40 minutes, but at your elevation they might only need 25 minutes. Or 30. You just have to experiment.

After the cooking time is over, let the pressure release naturally. Open the pot and check the beans. Fish some out of the liquid with a spoon and blow on them lightly. Does the skin on the surface of the bean crack? Try squeezing one - is it soft? Then they're done.

But if they aren't done yet, go ahead and seal the pot again, cook for an additional 10 to 20 minutes (depending on how crunchy they were,) and let the pot go through the cycle, including the natural pressure release.

Once the beans are done to your liking, dump them into your colander/strainer and rinse and drain those beans! Discard the water they've been cooking in, too.

Now they're ready to use in your recipe, or to store in the fridge for a day or two until you're ready to use them.

These guys are ready for Sunday's chili lunch, or I could use them in a salad. Or bean soup. Or...

What is your favorite way to use beans?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

Roasted Chick Peas (Kitchen Fail!)

Missy Tippens

This post is going to be short.

I heard about roasted chick peas (some of you may call them garbanzo beans) at a Weight Watchers meeting.

I made them how I thought they should be made.

They turned out a disappointment. :(

The end.

See--short story. I think it's called flash fiction. :)

Soooo... I wanted to share with y'all the RIGHT way to do this and went in search of a recipe (why didn't I do this beforehand?!).

I just found a recipe at The Kitchn by Emma Christensen that gives tips for doing it the right way.

For my fail: I opened the can of chick peas, rinsed them, tossed them on a cookie sheet with olive oil and salt, then roasted them for 20 minutes. They ended up chewy and not very tasty. I had been hoping for a nice crunchy snack!

In Emma's recipe, she says to dry the beans with towels or paper towels after rinsing them. Duh! That makes perfect sense. I think this was my biggest mistake.

She also recommends seasoning them after baking (if you're using anything beyond salt). And to make sure to use enough olive oil.

She said to bake them 20-30 minutes AND eat them hot. She even says if you let them cool, they'll get chewy. I think by the time I got the rest of dinner ready, the chick peas were cool. Plus, I didn't bake them long enough.

Now I know! I want to try to do this again. I'll have to let you know how my next attempt goes!

Coming Soon!

www.missytippens.com

Roasted Green Beans

I've mentioned them on more than one occasion. I make them at least once a week. And yet I have never actually blogged about them. So today, roasted green beans are finally getting their place in the sun--er, on the blog.

Okay, so there's really no right or wrong here. No specific amounts. But you do want to begin with the stars of the show--green beans.

Preheat oven to 425 degrees.

Snap or cut off the ends of the beans. If they're really long, you can snap or cut them in half. Then rinse well, drain well and spread them on paper towel to remove as much of the excess water as possible. 

While they're drying, cut some bacon into bite-size pieces.

How much bacon you add depends on the amount of beans you have. If I'm fixing just enough for the family, I usually only add one slice of thick-cut bacon which, I suppose, would equate to two slices of regular bacon. Of course, if don't want meat with your veggies, you can skip this step.

Transfer beans to a large sheet pan that's been lined with foil. This will make cleanup SO much easier.

Dot beans with the bacon.

Drizzle with coconut or olive oil. Since this bakes at such a high heat, I prefer coconut oil. If it's solid, I simply put in the microwave on defrost for a minute so I'm able to drizzle it. As for how much oil, not too much, but not too little. You want to coat the beans, but you don't want them swimming.

Sprinkle with salt and pepper and toss to coat.

Bake in preheated oven for 18-22 minutes, or until you begin to see some color on the beans.

These could have actually gone a couple more minutes, but I was in a hurry.

My boys never liked green beans before I started making them this way. And while I wouldn't go so far as to say they love them, they do actually put them on their plate and eat them now. 

So it's September. School is back in session and fall decorations are cropping up all over. Things at the ranch are pretty mellow right now.

That is, until cattle or deer wander into the dogs' line of vision. Then all bets are off.

We still like to do our evening rides around the ranch and I captured these two reveling in the sunset the other night.

Sigh. Such a serene image. Horses are so beautiful.

So what does September bring to your neck of the woods? And have you ever had roasted green beans? Would you?

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Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com