Savory Recipes for Fall

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As we wait for the drought and Indian Summer to leave our part of the Midwest, I long for the season’s tastes and smells and the recipes I bring out for fall.

Each season of the year and different seasons of life bring recipes to mind that you had as a child or recipes that become your family favorites. With my little boys, we are in the rotation season, rotating the few things they will eat to sustain them in hopes they will try new things and expand their palate.

fall

I’m putting together my grocery list to make sure I have the ingredients on-hand as the season changes and the leaves fall so I can treat my tastebuds to my favorite savory recipes.

Momma’s Fall Chili

What you need:

  • 2 pounds lean ground beef
  • 1 medium onion diced, ½-inch
  • 2 cloves garlic minced
  • 1 can of tomato juice
  • 14 ounces canned diced tomatoes with juice, 1 can
  • 15 ounces canned dark red kidney beans drained and rinsed, 1 can
  • 15 ounces canned light red kidney beans drained and rinsed, 1 can
  • 4 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons sugar

What to do:

  • Brown ground beef, onions, and garlic until no pink remains. Drain any fat.
  • Combine beef mixture and all remaining ingredients, including chili powder, salt, pepper, and sugar, in a slow cooker.
  • Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.

Sweet Potato Soup

What you need:

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Dash of ground black pepper
  • 3 medium sweet potatoes1½ pounds, peeled and cubed
  • 2 garlic cloves, grated
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups broth (I prefer vegetable)
  • 1 cup milk (whatever your preference)

What to do:

  • Heat the oil in a large pot over medium heat. Add the salt and several grinds of pepper, and sauté until soft, 5 to 8 minutes. Add the sweet potatoes for an additional 8-10 minutes.
  • Add the garlic and ginger. Stir in the cups of broth and milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.

What are your favorite fall recipes?

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Cheryl Brackemyre
Hey local mommas! I grew up in Centerville, but I now live in Wilmington with my husband Tony. Together we have 6 kids, Joe, and his wife Allison, Austin, and his wife Hannah, Sydney and her husband Hayden, Andrew and his wife Lauren and our littles, Max and Eli. Did I mention we are a little nuts starting over with this parenting thing when we are 45+? We are officially adding new titles to our names in 2022- Tiki and Jeep (our version of Grandma and Grandpa). My husband and I are both ministers, and we get to work together in a local church. We were both married before and brought our families together in 2010. After a few years of marriage we felt God's leading for us to adopt. We added Max to our family in 2014 and Eli joined us in 2017, our quiver is officially full! Blending our family has been an adventure! Add some ex-spouses and two birth mommas and we have ourselves a crazy crew! Coffee is my love language. The beach is my happy place and I long to have my toes in the sand.

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