Pork Loin Chili

–from the kitchen of Scott Tapper (’79 farm operations), farmer and former president of the Iowa Pork Producers Association

Ingredients:

3 pounds boneless pork loin, cut into 1-inch cubes

2 medium onions, chopped

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium yellow pepper, chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

2 tablespoons flour

64 ounces whole peeled tomatoes, crushed

1, 16-ounce can red kidney beans

1, 16-ounce can pinto beans

1, 16-ounce can black beans

1, 16-ounce can tomato sauce

6 tablespoon chili powder

2 tablespoons ground cumin

1 teaspoon black pepper

Directions:

Cook pork, onions, peppers, and garlic in oil until pork is browned.  Stir in flour, mixing well.  Add the remaining ingredients.  Simmer uncovered for one hour.  Serves 16.

Back to story: http://www.ag.iastate.edu/stories/2011/11/voices-the-face-of-food-production-families-like-ours/

Minnesota Wild Rice Soup

–from the kitchen of Ruth MacDonald, professor and chair food science and human nutrition

Ingredients:

¾ cup uncooked wild rice

1 medium onion, diced

1 cup celery, chopped

½ cup carrot, chopped

1 cup button mushrooms, chopped

½ cup butter

1 cup flour

8 cups hot chicken broth

1½ cups diced cooked chicken

Salt and pepper

¼ teaspoon thyme

1 cup half and half

3 tablespoons dry white wine

Directions: Rinse wild rice and add to two cups of water in a saucepan.  Heat to boiling and simmer for 45 minutes until rice has popped.  Saute onion, celery, and carrots in butter until softened, add mushrooms near the end to just heat through.  Sprinkle flour over vegetables in pan and whisk into liquid until well blended but not brown.  Slowly stir in the hot chicken broth, stirring to blend all the flour.  Stir in the drained cooked wild rice and chicken.  Season with salt, pepper, and thyme.  Heat thoroughly.  Just before serving stir in half and half and wine, heat until warm without boiling.  Serve with warm bread.  Can be made up the night before, but don’t add half and half or wine until heated through and right before serving.

Back to story: http://www.ag.iastate.edu/stories/2011/11/food-systems-101/

Leek and Potato Soup

– From the kitchen of Bob Raymond, owner operator Village Creek Farm

Ingredients:

2 ounces (4 tablespoons) butter

2 leeks, chopped

1 small onion, finely chopped

12 ounces floury potatoes, chopped

1.5 pints (31/2) cups vegetable stock

Salt and ground black pepper

Homemade bread, to serve

Directions: Heat half the butter in a large heavy pan.  Add the chopped leeks and onion.  Cook over a low heat, stirring occasionally so they don’t stick to the pan (about seven minutes).  You want them softened, not browned.  Add the potatoes to the pan and cook for two to three minutes, stirring occasionally.  Add the stock and bring to a boil.  Then reduce heat to very low, cover, and simmer gently for 30-35 minutes, until the veggies are very tender.  Season to taste with salt and pepper.  Remove the pan from the heat and add the remaining butter, small pieces at a time.

Ladle into warm bowls and serve with thick slices of fresh-baked bread. Serves 4

Back to story: http://www.ag.iastate.edu/stories/2011/11/2011/