Food glorious food!

It is 25 degrees out there, everything is rimed with frost, and the children walking by to school this morning were all bundled up to the tips of their little noses.  We are solidly into the soup/stew and most comforting of foods time of the year.  Spring time may make a young man's thought turn to love but late fall is definitely time for gustatory imaginings. 

I just recently broke out some of my go to recipes that are useful for warming cold old farmers after a long day at work. 

Pork and Mushroom stew is a long-time family favorite.  I've probably posted this one before but it bears repeating.  This one does well in the crock pot also.  Once the meat has been sauted I just put everything in the crock pot, turn it on low and let it fill the house with the scent of bay, garlic, and onions.  Don't forget to remove the bay leaves before thickening.  My guys like this served over mashed potatoes or rice.  Pair it with a green salad and finish with some homemade applesauce and you have a meal they will come back to over and over. It also freezes well!!!!

This is one of the most versatile soups that I have ever made.  Make it as is for filling Friday food, add cooked chicken, bacon, or ham for any other day of the week.  We've even been known to have it for breakfast as a warm way to start the day and send them out the door.  Unfortunately this soup does not freeze but it does do well in the crock pot.

Here is another favorite.  Try the recipe once as written then change it up by adding what veggies you have on had, sausage if you haven't any ham, how about meatballs or chicken instead.

When I stumbled on this recipe I knew it would be a keeper.  All my peoples are huge 'tater fans.  The addition of fennel seeds fooled them into thinking there was sausage in it the first time I made it! You can use any kind of green you want.  Beet greens stain the potatoes a pleasant pink color while spinach, chard, or collards leave those taters looking their own pretty white color.  I have been known to throw mushrooms and a can of beans in just to up the flavor and the protein factor. 

Finally, since I have made it so frequently the past couple of weeks and to please my son, Adam, the old family chili recipe is a perennial favorite.  This one is a tough one to write out since it lives only in my head but here goes.

Chili
1 lb. ground beef
1 lb bulk sausage
1 med onion
2 lg cans petite diced tomatoes
garlic powder
oregano
basil
salt
pepper
chili powder
1 can corn drained
1 can red beans drained
1 can white beans drained

Brown meat and chopped up onion until nearly all the pink is gone.  Add 1 tbl garlic powder, 1 tbl oregano, 1 tbl basil, a couple of generous pinches of salt and pepper, and 2 or 3 tbl chili powder. Stir until it is all incorporated.  Pour in the tomatoes, corn, and beans.  Stir it all together and let simmer until the beans are hot through and the flavors are blended.  This is best if you make it the day before you plan on eating it. 
Can be served over pasta, biscuits, corn bread, or with a big hunk of homemade bread to dip into it.