Don’t forget that your slow cooker is your friend when you have guests, especially during the holidays. It relieves that last-minute pressure as you’re putting the food on the table. And you won’t need to jam your oven so full if you let your cooker be your helper.
Beef Burgundy has become a holiday staple for me. My daughters grew up with this as part of our Christmas feast each year, and now our son-in-law requests it whenever I ask him what he’s hungry for! It is a recipe that has rich, complex flavors, but is simple to make. It also has a beautiful presentation.
We made this recipe recently for one of our classes at The Good Cooking Store and wanted to share it with you. Try this when you’re having guests, and you’ll find you can spend more time visiting. And your friends will love the food.
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Brrr! It’s a little brisk outside the office today. In fact, it’s downright chilly.
And that means it’s time for chili! (Ha. Ha.)
But instead of the typical red-kidney-bean-and-ground-beef-soup, we’re warming our bellies with Pumpkin Black-Bean Turkey Chili.
We can’t resist cooking with pumpkin at this time of year because it’s in season and because we love the gentle flavor of the squash.
In this soup, the pumpkin cuts the acidity that tomatoes can add to many chili recipes, and it adds a soft, sweet flavor that complements, but does not over-power, the turkey and black beans.
We love each hearty bite of Pumpkin Black-Bean Turkey Chili. But even though it’s sturdy and filling, we don’t think it’s quite as dense or heavy as other chili recipes. Plus, it looks simply smashing on a table beside Tomato-Zucchini Ratatouille and Apple Caramel Pie.
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