Enjoy the Peak & Pumpkin Chili with Turkey & Black Beans

fall_leaves_02There is a closely guarded secret in northern New England. It’s not like one of those deep, dark family secrets. You know the type – maybe your uncle is ex-KGB or your grandparents were illegal aliens. Heck, maybe you haven’t paid taxes in a couple of decades or have an email server in your basement. Whatever it is, you’re probably okay as long as you don’t run for office.

New Hampshire’s secret is the foliage. Not the fact that we have it and it’s glorious. No, our secret is all about timing. All those people who crowded our highways and byways over the long weekend; they missed it. The peak, at least in my neighborhood, is rarely if ever on the second weekend of October. As long as Hurricane Matthew doesn’t take a turn and strip all the leaves from the trees, the colors should be at their most glorious this coming weekend.

Now that you know the truth, what are you going to do about it? How will you celebrate our bright and brilliant countryside? The peak comes and goes in what seems like instant so you don’t have a lot of time to ponder. Before you know it, the golden days of October will disappear. Is there any debate that New Hampshire is at its worst in November?

First and foremost, get out and about. Take a walk through the woods for an up close and personal foliage tour. Nervous about ticks? Take a walk through town, any town. Is there anything more New England than an old white church framed in scarlet and gold again a bright blue sky? The lake is magic this time of year. When the water is still, it is like glass. A canoe or kayak paddle is definitely in order. Maybe you’d prefer to hop on your bike and cover more ground. Or get in the car and go further still. However you travel, bring a festive picnic or plan to stop at your favorite bistro.

In addition to that bistro, you might want to wander through some of your favorite shops. Admire some antiques, find the perfect pumpkin and splurge on the latest novel by your favorite author. It’s probably due to all those years of back- to- school shopping but there’s something about fall. It makes us want to buy a new sweater, a pair of boots or new pillows for the sofa. Maybe even a new sofa?

While you are wandering around the farmstand looking for pumpkins, don’t forget to stock up on cider, apples, squash and a basket of gnarly gourds. It’s time to bake your first apple pie of the season. I guess anything apple will do – a cake, muffins – you choose! As for that lovely squash or sugar pumpkin, you’ll want to get cozy after a day outside with soup, risotto or chili.

And what about those gnarly gourds? They are for decorating. After Christmas, fall is the most decorated season. Create a festive display of mums, pumpkins, gourds and cornstalks on your front porch. Perhaps you’d like to use some of those pumpkins to build fanciful scarecrows. Whether you go elegant or whimsical, there’s still a bit of time left for outdoor living. Be sure to invite a few friends over to enjoy a cup of afternoon tea or an early evening cocktail surrounded by your creativity.

Enjoy the peak and bon appétit!

Pumpkin Chili with Turkey & Black Beans
Make this delicious chili in advance for an easy feast after an adventure-filled day. Enjoy!
Serves 12pumpkins_gords_02

1 pound dried black beans
2 bay leaves
Olive oil
2 carrots, peeled and finely chopped
1 1/2-2 large onions, chopped
1 (or more to taste) chipotle pepper(s) in adobo, finely chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
2 pounds ground turkey
2-3 cups homemade (or canned) pumpkin puree
2-3 cups chicken or turkey stock or broth
1 1/2 cups beer, preferably dark beer
3/4 cup sour cream
Garnish: toasted pumpkin seeds and fresh chopped cilantro

Rinse the beans, put them in a bowl, add water to cover by about 4 inches and soak overnight.

Drain and rinse the beans. Put the beans and 1 bay leaf in large pot, add water to cover by 3-4 inches. Bring to a boil, reduce the heat to very low, cover and simmer for about 45 minutes.

Preheat the oven to 375 degrees.

While the beans are cooking, heat a little olive oil in a large casserole and heat over medium. Add the carrots, onions, chipotle, spices and herbs, season with salt and pepper and sauté until the onion is translucent. Add the garlic and cook 1 minute more. Remove from the pan and reserve.

Add a little more olive oil to the casserole, add the turkey, season with salt and pepper and sauté until lightly browned. Return the vegetables to the pot and stir to combine.

Stir in the pumpkin puree, 1-2 cups stock, the beer and remaining bay leaf and bring to a simmer. Simmer on very low until the beans are ready to add to the chili.

After the beans have been cooking for about 45 minutes, drain and add them to the chili. Cover and transfer the chili to the oven. Reduce the heat to 350 degrees. Stirring a few times and adding more chicken stock if necessary, cook for about 1 hour.

Put the sour cream in a bowl. A little at a time, whisk 2 cups of chili into the sour cream. Stir the sour cream mixture into the chili, add more chicken stock if necessary and return the chili to the oven for about 1 hour.

Serve the chili in shallow bowls garnished with pumpkin seeds and chopped cilantro.

Best if made ahead, cooled to room temperature, covered and refrigerated for serval hours or overnight. To reheat: bring to a simmer over low heat on the stovetop or in a 350-degree oven.

Homemade Pumpkin Puree
1 or more sugar pumpkin(s)

Preheat the oven to 350 degrees.

Cut the pumpkin(s) in half and scoop and scrape out the seeds. Quarter each of the halves and place the pieces on a baking sheet.

Roast the pumpkin at 350 degrees until tender, about 45 minutes. Cool slightly. When the pumpkin is cool enough to handle, scoop out the flesh and put it in the bowl of a food processor. Pulse and process until the pumpkin is smooth.

Put the puree in a sieve lined with coffee filters or cheesecloth and drain for several hours or overnight.

Print-friendly version of this post.

One Year Ago – Ravioli with Roasted Butternut Squash
Two Years Ago – Hearty White Bean & Tomato Soup
Three Years Ago – Cherry-Pistachio Biscotti
Four Years Ago – Tagliatelle alla Carbonara
Five Years Ago – Carbonnade á la Flamande – Beer Braised Beef & Onions
Six Years Ago – Braised Beef Bourguignon
Seven Years Ago – Pumpkin Cupcakes
Eight Years Ago – Roasted Butternut Squash Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your secret? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

A Cinco de Mayo Fiesta

Limes_Hot_PeppersIt’s Cinco de Mayo (May the 5th) on Thursday. Time for fun and a festive, Mexican feast! Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day. It commemorates a battle between the Mexicans and French in 1862. Independence Day or not, inco de Mayo has captured the hearts and stomachs of most of America. What about you? Are you ready for some south of the border treats?

Here are a few ideas!

To Start: A sure crowd pleaser is my Tostadas with Avocado Crema & Black Bean Salsa. Or maybe you would prefer to keep it simple with some chips, Salsa and Guacamole.

The Main Event:
If you have a hankering for chili try my Chili Con Carne. Chili not your thing? How about
Pork Mole. I won’t verify its authenticity but it is full of flavor and delicious. Complete the either one of these cozy stews with with some steamed rice and crunchy Jicama Slaw.

Sweet Treats:
Chocolate was discovered in Mexico so what could be better than … Flourless Chocolate Cake or Chocolate-Peanut Butter Tart? Take your pick!

Have a fun and festive evening! Bon appétit!

How will you celebrate Cinco de Mayo? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

Viva Cinco de Mayo & Tostadas with Avocado Crema & Black Bean Salsa

Hot_Peppers_01Today is Cinco de Mayo, translation – the 5th of May. Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day. That would be September 16th. May the 5th commemorates a battle between the Mexicans and French in 1862 in the state of Puebla. Although it is not a national holiday in Mexico, you might start to wonder if Cinco de Mayo is a holiday in this country. All over the United States, Cinco de Mayo will be celebrated with tortillas and margaritas.

I suspect that most Americans know little if anything about the battle that led to all this hoopla. To put it in perspective, our celebration of Cinco de Mayo is akin to the Mexicans celebrating Patriots’ Day. If you didn’t grow up in Massachusetts or Maine, you might not know that Patriots’ Day commemorates the first two battles of the American Revolution at Lexington and Concord. It is only celebrated in the two aforementioned states.

Now, I’m not suggesting that you are somehow lacking if you don’t know the ins-and-outs of Cinco de Mayo. It’s probably enough to know that, for whatever mysterious reason, it has captured the hearts and stomachs of many Americans. Perhaps it’s because Dieciséis de Septiembre is more difficult to pronounce. I guess it doesn’t really matter why. Regardless of our grasp of our neighbor’s history, we have figured out that Cinco de Mayo is an excellent excuse for a Mexican-style celebration complete with wonderful spicy food, music and of course margaritas.

I discovered Mexican food when I was in high school. A Mexican restaurant, it probably belonged to one or another big chain, opened up a few miles down the road on Route 9. It quickly became one of my favorites. Even if Mexican food was a long-established staple in California, it was wonderfully exotic fare for this New England teenager. In spite of my enjoyment, I’m guessing the dishes were distant cousins to anything prepared in Mexico. But to my inexperienced palette, it was a delicious discovery.

When I moved to Switzerland, I found that the Swiss were behind New England in discovering the delights of Mexican cuisine. I was not ready to give up the spice and heat. For several years, I smuggled pickled jalapeños, tortillas and black beans into the country. In truth, smuggling is much too strong a word for it. Every year I spent a week or two in the US and, at the end of every vacation, I stuffed my suitcase with goodies and schlepped them back to Geneva. Swiss customs could not have cared less that I was bringing in a few jars of jalapeños and a bag or two of dried beans. To the delight of my friends with these few staples, I could put together a party with the spirit and good cheer, if not the authenticity, of a Mexican feast.Limes_Hot_Peppers

So, break out the chilies and cornmeal and cook up some south of the border goodies. Throw a batch of margaritas in the blender and celebrate spring and Cinco de Mayo. It’s okay if your feast is not strictly authentic as long as you enjoy a festive evening with friends and family.

¡Viva México! and ¡Buen Apetito!

Tostadas with Avocado Crema & Black Bean Salsa
This dish makes no claims at authenticity. Imagine that New England had a fling with sunny Mexico and this is the results … corn cakes and salsa. Enjoy!
Makes about 8 large or 16 mini tostadas

1 ripe avocado, peeled, pitted and halved
1/2 cup (or to taste) sour cream
Grated zest of 1 lime
1/2 teaspoon cumin
Kosher salt and freshly ground pepper to taste
About 1/2 cup rinsed, drained and roughly chopped cooked black beans
About 1/2 cup seeded and roughly chopped tomatoes
1 tablespoon (or to taste) minced jalapeno
2-3ablespoons minced onion
1 clove garlic, minced
Juice of 1/2 lime
Kosher slt and freshly ground black pepper
Garnish: chopped cilantro leaves

Make the Avocado Crema: Place the avocado in a bowl and mash with a fork. Add the sour cream, lime zest and cumin, season with salt and pepper and stir until smooth and well combined. For a creamier mix, add more sour cream. Cover and let sit to combine the flavors.

Make the Black Bean Salsa: Put the black beans, tomatoes, jalapeno, onion, garlic and lime juice in a bowl, season with salt and pepper and toss to combine. Cover and let sit to combine the flavors.

Make the Corn Cakes:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 ounces grated cheddar cheese
1 cup sweet corn kernels, fresh or frozen
1 small clove garlic, minced
1 tablespoon minced jalapeno
2 tablespoons minced onion
1 large egg, lightly beaten
1 cup whole milk
Olive oil

Put the cornmeal, flour, baking powder and salt in bowl andsk to combine. Add the cheese and toss to combine. Add the corn, garlic, jalapeno and onion and toss again.

Stir in the egg and milk and continue stirring until well blended. Cover and let sit for 20-30 minutes.

Lightly coat a large skillet with olive oil and heat over medium. After giving the batter a stir, add large or small spoonfuls of batter to the pan and cook for about 2 minutes per side or until golden.

To serve: put a small dollop of the avocado crema on top of each corn cake, top with a spoonful of black bean salsa and garnish with cilantro.

Print-friendly version of this post.

One Year Ago – Cheddar-Sage Biscuits
Two Years Ago – Lemon-Lime Squares
Three Years Ago – Tarte à l’Oignon (Onion Tart)
Four Years Ago – Honeyed Apricots with Creamy Yogurt
Five Years Ago – Black & White Brownies
Six Years Ago – Rhubarb Muffins
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate spring and Cinco de Mayo? Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

Earth Day Turns Forty-Five & Grilled Swordfish with Chimichurri

grasshopperEarth Day turns forty-five tomorrow. That’s Earth DAY, not the Earth itself. It’s a lot older, billions and billions of years older. Anyway, I have this philosophy about birthdays. Every birthday deserves, at the very least, a nod. The ones that end in zero or five deserve a celebration.

So … how will you celebrate Earth Day?

Of course, you could go to the recycling center and carefully sort all your paper, bottles and cans. But that’s nothing new; you recycle all the time. Maybe you’ll think about bringing muffins or cupcakes to the nice people who help you unload and sort your trash. Unlike most New Englanders, I tend to make monthly rather than weekly trips to the dump. With the back of my ancient SUV piled high, I am always very grateful for the help I get with unloading and sorting.

Your neighbors will applaud you if you pick up trash on the side of the road. This winter’s ginormous snowbanks are rapidly disappearing. Unfortunately, more than a few sports drink bottles, coffee cups and beer cans are emerging.

A delicious way to spend Earth Day is to begin work on your garden. There is still a chance of frost so it’s too soon to plant outside. However, you can prep your soil and start seedlings indoors. Not sure you have time for a big garden? Keep it simple with a few big pots of herbs. Not sure what or how? Ask your favorite foodies for recommendations.

Speaking of foodies, here are a few earth-friendly kitchen tips. First, and I hope you agree, we should name a national holiday after whoever invented leftovers. In the spirit of Earth Day, leftovers are a great way to avoid waste by recycling the weekend’s roast into tonight’s curry.

Next, forget take-out. Or at least resist the shops that package your order in Styrofoam and plastic. Instead, sharpen your knife, break out your wok and cook up delicious dishes from around the world. While you’re at it, think about making enough for leftovers! Tomorrow is another busy day. Hey, come to think about it, the wok became THE kitchen tool about the time of the first Earth Day.

Finally, consider the one pot wonder. Let your mind and taste buds wander to a wonderful risotto, comforting stew or delicious stir-fry. Whether you braise, stir or toss, you and the earth will be happy when you have fewer dishes to wash.

By all means, include your friends and neighbors in your Earth Day celebrations. Organize a group walk to pick up all those bottles and cans. After hibernating for most of winter, it will be a great chance to reconnect. Top it off with dinner and continue the fun. To keep it simple and share the effort, cook up some delicious swordfish and ask your friends to bring an appetizer, some veggies to stir-fry or dessert.

Happy Earth Day and bon appétit!

Grilled Swordfish with Chimichurri
Swordfish is a sustainability success story. Headed for the endangered list in the 1990’s, thanks to conservation efforts, Atlantic swordfish have rebounded. Enjoy!
Serves 8Grilled_Swordfish_Chimichurri_01

Chimichurri (recipe follows)
About 3 pounds swordfish
Olive oil
Sea salt and freshly ground pepper

Make the Chimichurri (recipe follows).

Preheat your grill to hot. Rub a little olive oil on the swordfish and sprinkle with salt and pepper. Cook the fish for about 5 minutes per side or until cooked through and still moist.

Remove the swordfish from the grill and let it sit for about five minutes. Cut the swordfish into thick slices and serve with generous spoonfuls of Chimichurri.

1/4 cup minced shallot or red onion
4 cloves garlic, minced
1-2 tablespoons minced jalapeño
4-6 tablespoons red wine vinegar
Zest and juice of 1 lime or 1/2 lemon
Kosher salt and freshly ground pepper to taste
1 teaspoon ground cumin
Extra-virgin olive oil
2 cups chopped fresh cilantro leaves
1 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh oregano leaves

Put the shallot, garlic, jalapeño, vinegar, lime juice and cumin in a bowl, season with salt and pepper and toss to combine. Whisk in about 1/2 cup olive oil and let sit for 10-15 minutes.

Stir in the cilantro, parsley, oregano and lime zest. If needed, add more olive oil. Let the chimichurri sit for 10-15 minutes at room temperature before serving.

Makes about 2 cups. Can be made in advance, covered and refrigerated. Bring to room temperature before serving.

Cover and store any leftover Chimichurri in the refrigerator. Serve this versatile sauce with grilled beef, pork, chicken and fish as well as steamed or grilled veggies.

Print-friendly version of this post.

One Year Ago – Not Your Ordinary Grilled Ham & Swiss Cheese Sandwiches
Two Years Ago – Peanut-y Chocolate Chip Cookies
Three Years Ago – Thai Curried Shrimp and Green Beans
Four Years Ago – Asparagus Risotto
Five Years Ago – Fennel & Feta Salad
Six Years Ago – Dandelion Salad with Grilled Steak, Potatoes & Asparagus
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend Earth Day? Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

Fourteen Things to Do in 2014 & Chipotle Sweet Potato Soup

14_in_2014_01While many people turn to resolutions at the start of a new year, others are taking stock of their bucket list. Some of these buckets are so full that I for one wonder what the heck they’ve been doing for the last ten or twenty or more years. How about you? Are you starting to think that hiking Kilimanjaro or swimming with dolphins is more pipedream than possibility?

Maybe it’s time to take a second or third look at that bucket list. If you need to win the lottery to accomplish your goals, it’s probably time to reconsider. (Especially if you don’t buy lottery tickets; even when the jackpot is over $600 million!) So how about a simple list of fourteen things to do in 2014? And then do them. I’m still working on my fourteen for fourteen but here are a few ideas:

1. Learn something new. Take a course or design your own self-study with a pile of library books.

2. Find a new favorite author. Read reviews, ask friends, family and strangers for recommendations or pick a book by its (gorgeous) (racy) (intriguing) (sophisticated) (you get the picture) cover.

3. Change your look with a pair of brightly colored socks or a new shade of lipstick.

4. Cut your hair or grow a beard. Afraid of the scissors; change your hair color or go back to natural, find a new style or wear a great hat.

5. Get a tattoo?!? Show it to friends or keep it a secret.

6. Dive in and do something that intimidates you. Write a letter to the editor. Send the letter. Hang glide. Go to a party alone. Make a soufflé, Beef Wellington or Baked Alaska from scratch. Wear bright red lipstick or florescent pink socks, out, in public. Talk to a stranger. (A nice compliment is a good way to start.)

7. Every day for a week, get up in time to see the sunrise and go for a long walk.

8. Whether it is a walk-in closet or a tiny cupboard, clean your pantry. Think of the delicious treasures you’ll find. Dried cherries? Israeli couscous? Black beans? Anchovies, Kalamata olives or capers? Whip up a few great dishes with your finds.

9. Slap a new coat of paint on your living room or bedroom walls. Or both.

10. Think positive. When it’s too cold or too rainy to go out, spend the day reading your new favorite author. If you look for the silver lining, there’s a pretty good chance you’ll find it.

11. Make a new friend.

12. Celebrate the small wins. When your favorite song comes on the radio, sing at the top of your lungs. When someone holds the elevator for you, thank him with a beaming smile. When you’re running late and every light is green; join the radio in joyful song.

13. Be thankful … for new friends, old friends, strangers who hold elevators, favorite songs, and, and, and …

14. Be happy; maybe not every minute of every day but most of the time.

I wish everyone a wonderful 2014 and bon appétit!

Chipotle Sweet Potato Soup
When the weather turns cold or rainy, a mug of soup will warm you to the core. Enjoy!
Serves 8sweet_potato_soup_02

3 pounds sweet potatoes, peeled and cut into chunks
3 carrots, chopped
4 celery stalks, chopped
2 medium onions, chopped
1 teaspoon cumin
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
Olive oil
Sherry vinegar
3 garlic cloves, roughly chopped
1 tablespoon or to taste minced chipotle chiles in adobo
1/2 cup dry sherry (optional)
6-8 cups chicken or vegetable broth
1 bay leaf
Garnish: sour cream, grated cheddar cheese and chopped cilantro or cilantro oil

Preheat the oven to 350 degrees. Put the vegetables in a large roasting pan, sprinkle with cumin, thyme, salt and pepper and drizzle with enough equal parts olive oil and vinegar to lightly coat. Toss to combine and roast for 45 minutes.

Add the garlic, chipotle and sherry to the pan and toss to combine. Return to the oven and cook for 15 minutes or until the vegetables are tender.

Let the vegetables cool for about 15 minutes. Working in batches, puree the vegetables with a little broth in a blender or food processor until smooth.

Put the vegetable puree in a large soup pot. Add the bay leaf and whisk in more or less broth for a thicker or thinner soup. Reheat on the stovetop on medium and simmer for on low for 15 minutes.

If you have the time, the soup is best if cooled to room temperature, covered and refrigerated for several hours. Reheat on medium-low until piping hot.

Ladle the soup into mugs or bowls, stir in a dollop of sour cream, sprinkle with cheddar and cilantro or drizzle with cilantro oil and serve.

Print-friendly version of this post.

One Year Ago – Mixed Greens Salad with Gorgonzola & Walnutst
Two Years Ago – Spanakopita Triangles
Three Years Ago – Braised Red Cabbage
Four Years Ago – Apple Bread Pudding
Five Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do your have 14 for 14? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014

October & Autumn Vegetable Chili

Octo from the Latin meaning eight and ber from the universal meaning it’s getting chilly outside. Elkins_Dam_Foliage_02Wait a minute, back up the train. An octopus has eight legs, an octagon eight sides but October is the tenth not the eighth month of the year

In spite of the confusing name, October has a lot going for it. With fall foliage at its peak, this is especially true in New England. Above and beyond the crimson and gold landscape, October is a great month for foodies.
. What’s up? Blame it on Numa Pompilius, the second king of Rome. He made eight the new ten around 700 BC by adding January and February to the start of the calendar year. As far as I’m concerned, he is also responsible for any septo-, octo- , novem and decem errors I made on my SAT’s. If it weren’t for Numa, I’d be a Harvard graduate and a billionaire with long legs and fabulous hair.

Someone or other has declared October Applejack Month so you might want to think about inventing a new cocktail. Something with cider and applejack sounds fall-ish and festive. Debut your cocktail on the 11th, also known as It’s My Party Day.

Speaking of parties, Columbus Day on the 14th gives many people a day off and a long weekend. The fall foliage will be at its peak and it’s a great time to bring friends and family together for a celebration. After all, you’ll have an extra day to recover!

If you’ve got a sweet tooth, October is also Cookie Month. Why not bake a batch of your (or my) favorite cookies

and celebrate Mad Hatter Day with a fabulous tea party on the 6th? If that doesn’t work out, you can try again with a National Dessert Day gala on the 14th.

When you need a break from cooking, feel free to call for take-out. October is National Pizza Month. That said with endless possibilities, it’s fun to make your own. Consider throwing a pizza party. If you choose the 18th, be sure to end with chocolate cupcakes. Yes, the 18th is Chocolate Cupcake Day. Who would have guessed?

With beautiful squash, parsnips, beets, broccoli and cool weather greens in the market, it will be easy to celebrate National Vegetarian Month. Some linguine or penne tossed with your favorite fall vegetables will be delicious on World Pasta Day, the 25th. If eating your vegetables makes you feel a little too pure, indulge a bit on the 21st with National Pumpkin Cheesecake Day.

It’s also Seafood Month. Make plans to grill up some shrimp or swordfish before it gets too cold to cook outdoors. If it turns cold and rainy, you can always sauté or roast your favorite seafood or make a cozy chowder. Sounds delicious.

A bunch of new films hit theaters this month. All the better to enjoy National Popcorn Popping Month. Forget the milk duds and jujubes, munch on some popcorn and let the magic of Hollywood take you away.

And finally, drum roll please, one of my favorite holidays – Halloween comes at the end of the month. But more about that later …

… in the meantime, happy October and bon appétit

Autumn Vegetable Chili
Bring a batch of spicy chili to your next tailgate party or potluck supper. Enjoy!
Serves 12

autumn_vegetable_chili_021 1/2 pounds butternut squash, peeled, seeded, and cut into chunks
3-4 carrots, chopped
3-4 celery stalks, chopped
2 onions, chopped
4 cloves garlic, minced
Olive oil
6 cups cooked small white beans, rinsed and drained
2 teaspoons ground cumin
1/2 teaspoon dried chipotle chili flakes or to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Sea salt and freshly ground pepper
3 cups crushed tomatoes
1-2 cups vegetable stock or water
1 cup dry white wine
1-2 bunches (about 1 pound) Swiss chard, roughly chopped
Garnish: toasted pumpkin seeds and fresh chopped cilantro

Preheat the oven to 350 degrees.

Working in batches, sauté the vegetables in a little olive oil in a large skillet over medium-high heat until lightly browned.

Transfer the vegetables to a large casserole and add the beans, spices and herbs. Stir in the crushed tomatoes, vegetable stock and wine. Bring the chili to a simmer over medium-high heat, cover and cook in a 350 degree oven for 30-40 minutes or until the vegetables are tender.

Can be made ahead to this point. Cool to room temperature, cover and refrigerate. Bring to a simmer over medium heat on the stovetop and continue with the recipe.

Add the Swiss chard to the chili and stir to combine. Return to the oven and cook for 5-10 minutes more.

Serve the chili in shallow bowls garnished with pumpkin seeds and chopped cilantro.

Print-friendly version of this post.

One Year Ago – Lemon Rice Cakes with Spinach & Manchego
Two Years Ago – Apple Crumb Cake
Three Years Ago – Ginger Scones
Four Years Ago – Curried Eggplant Soup
Five Years Ago – Braised Beef Bourguignon
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Where will you take a child this week? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013