Smashed Potatoes and Spinach

Ingredients:
2 pounds potatoes, peeled and cubed
1 stick butter or lower fat butter substitute
1/2 bunch scallions, chopped
1 clove garlic, minced
1 cup milk (add this to taste, sometimes you don't need a whole cup!)
Salt and freshly ground black pepper
1 bunch fresh spinach, chopped (frozen could be used, but fresh is better!)

Method:
Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan.

Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the scallions, chopped spinach and garlic and cook, stirring, until spinach is wilted and scallions are soft. Remove from the heat.

Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add garlic, scallion, spinach mixture and stir to incorporate. Adjust seasoning with salt and pepper, to taste.

Serve hot wit a pat of butter atop each serving. Serves 4-6.

Spicy 5 Bean Chili

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What foods make you think Autumn? Are there any dishes you like to make on game day?


Ingredients:
2 pounds ground beef chuck
1.5 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
2 clove garlic, minced
3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 red bell pepper, seeded, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoon chili powder
1 teaspoon cayenne pepper, or to taste
1 teaspoon ground chipotle pepper, or to taste
Salt, to taste
1 1/2 cup burgundy wine
2 (16 ounce) can crushed tomatoes
1 can green chilies
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed

Optional Additions:
Corn chips
Cheddar cheese
Sour cream

Method:
In a large, preheated dutch oven brown the ground chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add burgundy and cook until liquid is reduced by half. Add tomatoes and bring to a boil. Stir in beans, reserved beef and green chilies. Simmer, partially covered, over medium low heat for 1 hour. Top with cheddar cheese and sour cream, if desired. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

Serves 8-10