October 30th: Beef & Bean Chili

Oh, it's perfect weather for chili!

I like my chili on the spicy side, topped with a little shredded cheddar cheese. If you find it a little too hot for your taste, you can do one of the following:

• Add a dollop of sour cream (I seem to make this suggestion a lot!) or plain yogurt.


• Add an 8 ounce can of plain tomato sauce to the pot when you heat it up and let it simmer 5-10 minutes.


• I know in some places they eat chili over white rice. This would also mellow the flavor.

If you have tips or suggestions of your own, feel free to post them at the comment link below.

My favorite side to go with the chili is cornbread (some of you will remember the early days when I was able to bake it for you!) but I have been known to eat chili using tortilla chips instead of a spoon.

Next week will be Roasted Root Vegetable. It's winter squash, white & sweet potato, pumpkin, parsnip and carrots, slowly oven-roasted and then pureed with chicken broth (vegetarian is available upon request) and a little low-fat milk. Orders are due by 10/31.

October 23rd: Creamy Turkey & Wild Rice

As the weather turns fall-like once again, the creamy richness and nutty rice of this soup seem to warm the soul.

But despite the rich mouthfeel, this soup is surprisingly good for you. The creaminess is the result of a flour-thickened homemade broth and the turkey is roasted breast meat.

There's not a thing I can suggest you do to this soup, except maybe get a nice crusty bread to accompany it and wipe the bowl with!

Next week will be Beef & Bean Chili. After that, probably Roasted Root Vegetable.

October 16th: Beef Stew "Cowboy" Style

I've been at home at the range (sorry!) to bring you this latest recipe.

It's kind of a cross between a classic beef vegetable stew and a beef bourguignon. Big chunks of meat, veggies and potatoes, reduced with red wine... The inspiration recipe appears at left, again courtesy of Food Network.

As you can see, it's not quite thick enough to eat with a knife and fork. But close. The original recipe included okra, which I omitted. Add it back if you like. Or try it with mushrooms, if you have some.

Next week (10/23) will be Creamy Turkey with Wild Rice. Followed by Beef and Bean Chili. I'm willing to do some of the chili without meat, so if you're interested, please let me know as soon as possible. As usual, orders are due no later than the preceding Wednesday.

October 9th: Split Pea with Ham

This is NOT your grandmother's split pea soup!

Peas, celery, onions, carrots and ham make this a hearty meal. A slow-simmered ham bone makes a rich, flavorful broth. Balsamic vinegar adds a touch of acid and lightens the soup, adding a fresh flavor.

The soup does thicken upon standing, but you can thin it with a little water or broth. It also freezes well.

The soup for October 16th will be Hearty Beef Stew, cowboy style. Orders are due by 10/10 please.