How to Fix It and Forget It with Phyllis Pellman Good
Phyllis Pellman Good, author of the Fix It and Forget It Series, just put out a new cookbook to raise awareness for Breast Cancer. A portion of the proceeds go to the Avon Foundation for Women Breast Cancer Crusade.
I had the good fortune to chat with Phyllis about the project, and about slow-cooking. We talked about why she is thrilled to work with Avon, what we can do if a friend or loved one gets breast cancer… and how to get those raw vegetables to cook better in a slow cooker!
About Phyllis Pellman Good
Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good has authored the national #1 bestselling cookbook Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.
For more about Phyllis: Click Here
Click here to listen to our 10 minute chat
About the Avon Foundation for Women
The Avon Foundation for Women, the world’s largest corporate-affiliated philanthropy focused on issues that matter most to women, was founded in 1955 to improve the lives of women. Avon global philanthropy has donated more than $910 million in more than 50 countries for causes most important to women. Today, Avon philanthropy focuses its funding on breast cancer research and access to care through the Avon Breast Cancer Crusade, and efforts to reduce domestic and gender violence through its Speak Out Against Domestic Violence program. Avon also responds generously to provide support for relief and recovery efforts in times of major natural disasters and emergencies.
For more about The Avon Foundation for Women: Click Here
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And here’s a sneak peek recipe!
1 Tbsp. butter or margarine
¼ cup chopped onions
¼ cup chopped carrots
½ cup uncooked white rice
3 Tbsp. uncooked brown rice
¼ cup dried cranberries
¼ cup slivered almonds
½ cup frozen peas
1¼ cups water
1 vegetarian bouillon cube
1. Saute onions and carrots in butter for 3 minutes.
2. Add rices and dried cranberries and sauté another minute.
3. Combine with water and bouillon in a 3-quart slow cooker. Cover.
4. Cook on low 2-3 hours until rice is tender.
5. Add peas and almonds. Cook additional 20 minutes until hot.