Pizza Chili

I got this recipe fro the "Make it Fast, Cook it Slow" cookbook by Stephanie O'dea, so if you like it check out her other recipes in her books or website, A Year of Slowcooking.

Ingredients
1 lb ground beef (browned)
1 jar (500 ml) Pizza/Pasta sauce
1 can(14 oz) Diced or crushed tomatoes
1 can kidney beans (I drained and rinsed them)
Pepperoni-I used two links from the deli, but you could use more. I cut them length wise into 1/4 s and then chopped them into tiny pieces, mostly for the flavor. I used regular because of Lochlan, but you could use spicy if you like.
1 Bell Pepper (any colour), chopped
2 t Italian seasoning (or your own blend of Basil and Oregano
1 C water (optional)

Shredded Mozzarella for serving.

Combine first 7-8 ingredients (I used crushed tomatoes so I did not add the water, I think it would also depend how thick your pizza sauce is, so it’s your call). Cook in your slow cooker on low for 5-8 hours.

Serve in bowls and mix 1/4 of shredded cheese into each bowl.
So easy yet so tasty, plus lots of room for improvising.
Enjoy!

Note: Another Pizza recipe that is a big hit in our house (and any house we take it to ) is the Pizza dip recipe from Eat Shrink and Be Merry, which is another staple cookbook in my kitchen.

Beef Stew with Variations

This is a new favorite in our house and I have tried it a few different ways.

• 1 lb stewing beef 
• Olive Oil
• Salt & pepper
• flour
• 1 can beer (Pale Ale)
• 1 packet onion soup mix
• 2 cups mixed veggies of your creative choice (see ideas below)
• Fresh rosemary
• 1/8 t ground cloves (Do not over do this)
• 2 cups Tortellini
• Water

More Traditional Version

1. Brown beef in olive oil in a skillet, season with salt and pepper add 2-3 T of flour and scrape (all) into crock pot
2. Pour beer over top, add veggies (potatoes, carrots and celery) and enough water to cover all. Stir in onion soup and herbs; cook on high for 4 hours or low for 8 hours
3. 30 minutes prior to eating boil tortellini in water until cooked, drain and add to stew

Fresh Market Veggie Version

1. Brown beef in olive oil in a skillet, season with salt and pepper and add into crock pot
2. Pour beer over top, add veggies (sliced red carrots, golden beets). Stir in onion soup and herbs(no cloves); cook on high for 4 hours or low for 8 hours
3. 30 minutes prior to eating boil tortellini in water until cooked, drain and add to stew

4.  Stir fry greens (beet tops or spinach), red peppers and green onions until wilted and add in

Rich Autumn Soup

For those of you commonly scared away by unusual ingredients (such as peanut butter in soup) give this a try- the flavors meld together beautifully offering a very warm "comforting" meal! And remember, as a soup- it is very forgiving recipe and quite open to ingredient substitutions- exclude and substitute as your cupboards allow.

Ingredients:

• 1 onion
• 2 tbs olive oil
• 1/2 cup chopped bell peppers (mixed, red & green)
• 1 can tomato soup + 4 cans water
• 1-2 cups mashed yam (baked and mashed is especially flavourful)
• 1 shredded carrot
• 1 large diced potato
• 2 tbs shredded fresh ginger
• 4 cloves roast garlic (or 2 cloves fresh)
• 1/2 cup natural peanut butter
• Dash of worstishire sauce
• 1/4 tsp. nutmeg
• 1/2 cup fresh parsley

Directions:

1. Fry onions in oil for five minutes on med-high, add the peppers and fry until soft.
2. Add the tomato soup and water.
3. Add the rest of the ingredients and simmer for 20 minutes (until potatoes are soft).

Hint:
If you have time to give this soup a little extra time to meditate an hour or so after you've cooked it the flavors start singing in proper harmony- however, even fresh off the clothing rack this is still one comfy sweater!

Classy Rosemary Mushroom Chickpea Soup

This soup stands tall and elegant dressed in the the vibrant flavor of rosemary with the support of deep mushroom flavors.
Ingredients:

• 2 cups strong-flavored mushrooms e.g. oyster mushrooms
• 1 small onion
• several tablespoons olive oil
• 1 litre water
• 1 cube or 1 tablespoon vegetable stock (or to taste)
• 2 medium-sized yukon potatoes, chopped to size of your taste (I prefer them medium-small)
• 1 carrot, chopped small
• several sprigs fresh rosemary (1-2 tablespoons dried)
• 1 can chickpeas
• Optional: Sherry- to taste

Method:

• Fry onions and mushrooms on med-high heat in olive oil for about five minutes, until they wilt.
• Add water and turn heat up to high
• When water is boiling add soup stock, potatoes, carrot, chickpeas and rosemary
• Turn heat down to medium and simmer soup until carrots and potatoes are soft
• Remove Rosemary sprigs (some needles may fall off sprig in soup, that's ok)
• Add salt, pepper and sherry (if desired) to taste

Serve alone or with fresh rustic bread such as sourdough.