Fall Food (I)

Indeed, the weather turned here this week, and this morning we all left the house wearing sweaters and jackets, the car spent the night in the garage, and the furnace-guy is coming for the annual cleaning and inspection this morning.

Perhaps this shift is one of the loveliest to me (though the first day of wearing no coat is also a remarkable thing in this part of the world), since it also ushers in the season of fall and winter food--known at our house as "soup season."

We have had one batch of chili already this fall, but so far no other soups.  I've been planning a sausage-potato-kale soup, since we've had kale both from the church produce table and our CSA share, but most of the kale has been roasted and/or included with other dishes, so we haven't gotten around to it yet.

Yesterday we had a batch of Garam Masala stew, which is new to our repertoire of soups and stews just last year, but it quickly became a favorite.  (It also is one of my myriad recipes that are variations on rice and beans.) 

Cool mornings, bright days, and warm food.  Happy fall!

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(Made-up and probably inauthentic) Garam Masala Stew

(all amounts are approximate)

1 C. boneless chicken (or cooked chicken) (or optional, for vegan option)
2 C. tomato sauce (or crushed tomatoes or diced tomatoes--whatever you prefer)
1 sm. onion, sliced
2 sweet potatoes, in large chunks
1 can (rinsed and drained) garbanzo beans/chick peas
1/2 c. raisins
2 C. cauliflower, in large chunks
1-2 Tb. (to taste) Penzey's Garam Masala seasoning or 1/4-1/2 tsp. each of black pepper, cumin, cinnamon, cardamom, ginger, and cloves
1-2 tsp. salt (to taste)

Put all ingredients together in the crock pot for 4-8 hours depending on your crock pot and level.  (If you use cooked chicken, reserve it until the end of the cooking.)  Serve with basmati rice.