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.
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:
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Brown ground beef, onions, and garlic until no pink remains. Drain any fat.
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Combine beef mixture and all remaining ingredients, including chili powder, salt, pepper, and sugar, in a slow cooker.
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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 potatoes, 1½ 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:
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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.
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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.
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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?