it's so cold here

I know the seasons are supposed to just flow together and you look around one day and say, "How did it become summer already?"  That is actually how I felt this summer, as the days gradually got warmer and then in the middle of July it was finally HOT and we realized that summer does come to Long Island!  Fall, however, leapt upon us the same week the kids headed back to school, the warm days suddenly crisper and all at once I couldn't wear shorts anymore.

And THEN . . . NOVEMBER.  With November 1st came The Big Chill.  The one that finds me shivering in my house and wailing, "It's here!  I'll never be warm again!" after looking at the weekly weather forecast.  Poor Matt, what a way to wake up.  It's hot drinks every night.  It's hat-mittens-scarf-coat every morning.  It's "the thing I love most in this world is the button that heats the steering wheel."  It's wearing Uggs every day regardless of your outfit. It's unbelievable bills from the oil company.  It's heating bags of rice to wrap around your toes while sitting on the couch.  It's a crackling fire in the fireplace to welcome you home after work.  It's spotting deer in the frozen meadow on the way to your car.  It's the countdown to Christmas music.

Now, I realize November has only been in effect for two days, but those days were a shock to my system.  Today being Election Day, the littlest had the day off and I took him to a playground and walking path . . . and didn't get warm the entire time.  It was in the low 40's all morning.

And so, with the change of seasons comes a change in menu.  Goodbye grill, see you in six months.  Hello, soups and stews.  Unfortunately my crockpot bit the dust last week which is cramping my working-woman style, and I might just have to buy a new one to see us through the harsh winter.  I will kick off the new season with what I had for dinner last night - and lunch today.  I tore this chili recipe out of a Real Simple magazine and I like that it uses black beans instead of kidney.  I modified it a bit but you can find the original recipe at their website.

Southwestern Chili

Serves 4| Hands-On Time: 10m | Total Time: 30m

Ingredients

1 tablespoon olive oil

• 1 can diced tomatoes
• 1 onion, chopped
• 1 poblano or bell pepper, chopped
• 1/2 pound ground turkey 
• 2 tablespoons tomato paste
• 2 15-ounce cans black beans, rinsed
• 1 tablespoon chili powder
• kosher salt and black pepper
• 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
• 1/2 cup grated Cheddar (2 ounces)
• 2 scallions, sliced

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add onion and poblano and cook, stirring, for 3 minutes.
2. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
4. Stir in the beans, diced tomatoes, chili powder, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn, add more water as needed.
6. Divide the chili among bowls and top with the Cheddar and scallions.

My only changes were to sub turkey for beef and tomatoes for carrots - I made it with carrots for the first time this week because I had some in the fridge, but I didn't like it as well.  I also add a little extra chili powder and red pepper and such.  And salt.  Always more salt. :)  Add a side of cornbread, and hooray, dinner is served in a flash.