1 pound ground beef
1 onion, diced
1 teaspoon black pepper
1 tablespoon cumin
1 tablespoon chili powder
A pinch of garam masala (optinal)
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon red chili flakes
1 package mirapoix (onion, celery and carrot mixture)
1 can black beans, drained
1 can diced tomatoes
1 bag frozen corn or about 1 cup fresh, cooked sweet corn cut from the cob
1 bottle tomato juice or V8
1. In large skillet, brown ground beef with diced onions. Add black pepper, cumin, chili powder and garam masala. Set aside.
2. Heat olive oil in a soup pot and add in chili flakes to taste and crushed garlic. Let the oil slowly warm the spices. Then add package of mirapoix and cook through.
3. Add in black beans, dices tomatoes and corn. Add in enough tomato juice or V8 until the soup is the consistency you enjoy. Simmer at least an hour.
Recipe and photo originally appeared at www.lilybitdifferent.com
It’s September, which means it’s that time of year when Mother Nature can’t decide if she wants to switch to fall or stay in summer mode a bit longer. It also means harvest is getting started. This last week is one of the last chances in which farmers could get out of the field for a few days. Where do they go? Grand Island for Husker Harvest Days, the largest working farm show in the nation.
I had been to Husker Harvest Days in the past to collect and cover news stories, but this year was the first time I “worked” the event. At the Nebraska Farm Bureau booth we met with show-goers. Talked about member benefits, encouraged them to sign a petition for our “Ditch the Rule” campaign and gave away a lot of free items. (Our Nebraska Farm Bureau gloves were a hugely popular item. Members come back year after year just to get a pair.) I must say the farmers and ranchers I met this week were some of the nicest people I’ve met all year. You know, most farmers are typically nice and polite people who can carry one a conversation with anyone.
Unfortunately it rained the entire three days of Husker Harvest Days. The show was actually cancelled for one day. Something I’m told never happens. Since it poured the first day of the event, the parking lot turned in a massive mud puddle. (It’s Husker Harvest Days. They don’t have a paved parking lot. We were parking in a field.) To keep everyone safe from being stranded, officials had to close down the show. But Thursday rolled around and farmers were pouring into the show! Nothing was going to stop a few folks from coming out to this once a year event!
During a quick break, I was able to make it around to a few booths. I hit the Pioneer tent. The Producers Hybrid building. Saw the newest Case IH and John Deere tractors and the latest technology in irrigation systems. It definitely took me back to the farm. I couldn’t resist picking up a few free hats .
I even managed to find one my husband was dying to own. It’s a hat you just can’t buy at the mall. You have to go to an agribusiness dealer or Husker Harvest Days. And that it why this show is so popular. It brings all these business together in one location to farmers and ranchers have a chance to gather every bit of information to make their business and farm flourish, and they can do it in one day. During harvest, one day may be all the spare time they have.
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
6. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Glaze top with butter.