Header photo: Hearty ground beef and vegetable soup.
By Sam Vangsness
As the air gets cooler and the crops continue to be harvested, we are reminded that fall is on its way. We look forward to the fun that is ahead, from pumpkin patches to corn mazes and slowing down (a bit). I am welcoming fall with open arms.
As the seasons change, the food we eat changes too, and I want to share two things I am taking from summer to the fall and two things I am looking forward to this fall.
A snack box from this past summer.
A staple for us this summer was snack boxes. That’s right, the ever-popular snack box that looks like a toddler’s lunch but can be a great way to pack snacks for football games, weekdays at work, and in the tractor. It is important to me that we have nutritious snacks on hand and not have to stop to get food, which saves money as well.
I work in an office, so my day-to-day is pretty typical, whereas my husband’s is a bit more unpredictable. These were especially handy for him. Simply fill a container with snacks and pack it to go. I used a silicon muffin liner to separate foods in the compartments, which allowed for more variety. I try to pack these with a balance of protein, fats and carbs. Most days, it was a few beef sticks with cheese, cottage cheese and fruit, olives, veggies, crackers, and a sweet. These are fun to put together and come in handy!
A fall evening feeding the horses.
This summer, we were busy prepping our land to be our new home. It was a memorable experience for us, but now that we are settled in, we were reminded of some of the things we didn't do this summer, like make s’mores over the fire. So, the second thing I am bringing from summer into fall is enjoying the nice weather as long as I can. I urge you to find an activity or recipe you enjoyed this summer and take it into the fall months.
“I am an autumn” as Richard Gilmore says.
Fall is my favorite time of year for so many reasons, but an important one is the coziness that accompanies the season. As we transition to fall, everything becomes a bit warmer inside, the drinks warm up, supper becomes stews and the oven gets used! One of the things that I’m looking forward to is the cozy meals and warm spice, like sweet potato chili and beef stew! Secondly, (which is along the same lines), is the warm drinks. Each morning, I drink matcha, and a couple of weeks ago, I started to make it warm. It was so comforting to sip on a nice warm drink, especially since the mornings have been crisp.
As we embrace these fall months and enjoy the pumpkin patches, warm, cozy drinks, or whatever excites you about the season, I urge you to take something from the summer that you really enjoyed and alter it to fit into the fall weather. I know that this time of year is so busy, from harvest to back-to-school to sports. Take time to slow down and enjoy this transition of life.
Sweet potato chili recipe
Ingredients:
1 tbsp olive oil
1 onion chopped
2 tbsp minced garlic
1 lb ground beef
2 large sweet potatoes (or pumpkin) peeled and chopped into ½ inch pieces
2 tbsp chili powder
2 tsp paprika
2 tsp cumin
1 tsp oregano
1 tsp salt
½ teaspoon black pepper
2 cups beef, chicken or vegetable broth
2 cans black beans, rinsed and drained
1 28 oz can fire-roasted diced tomatoes with juice
½ bag of frozen mixed vegetables (carrots, corn, green beans)
For serving:
Cottage cheese, sour cream, tortillas chips, avocados and cilantro all make great toppings!
Instructions:
In a large pot over medium-high heat, heat the olive oil. Add the onions and garlic, saute until aromatic. Add in the ground beef and cook until browned. Add in sweet potato (or pumpkin), cook until vegetables soften.
Add in spices and stir.
Pour the broth, black beans, diced tomatoes with their juices and combine. Bring to a boil.
Cover the pot and reduce the heat to a simmer. Cook for around 30 minutes. Add frozen vegetables at the 20-minute mark and cover the pot. Stir a few times during the 30 minutes. Once the frozen vegetables are cooked the chili is ready to serve. Add toppings of your choice and enjoy!
Sam lives in rural Morton County with her husband. She enjoys being outside working alongside her husband, but equally enjoys being in the kitchen cooking nutritious, delicious, simple meals, and sharing tips, tricks, and recipes along the way.