The holidays are right around the corner…again!  Food is always at the center of planning – the traditional foods your family always looks forward to, who likes what, what can be made ahead of time and what to do with the leftovers! And of course, I hope you think about how soyfoods can be added to any holiday table.

I grew up with having turkey for Thanksgiving and Christmas but I know many people have ham, beef, or pork. There are always leftovers to be made into sandwiches, casseroles or soups.  I am amazed when I hear people say they dislike leftovers…I think the food tastes better at the next meal. The flavors have more time to develop or marry with the other ingredients. Whatever the reason, please enjoy these recipes that use some of the leftovers but also include some soyfoods! Oh and I also included a fun and quick cookie recipe for the start of the holiday baking season.

White Chicken Chili
Slow Cooker Calico Beans
Toffee Bars

The leaves are falling, there is crispness in the morning air and fall is upon us. I absolutely love soups and enjoy creating my own and then serving with crusty hearty bread. Be sure to have on hand edamame, black soybeans and tan soybeans to add to your favorite soup or stew. But this time of year also reminds me of something much greater.

This fall, The World Food Prize (many call it “the Nobel Prize for the Food and Agriculture”), took place in Des Moines, Iowa. Notable speakers included Bill Gates, U.S. Secretary of Agriculture Tom Vilsack, along with executives from companies like PepsiCO, Archer Daniels Midland Co. and Duppont. This year’s theme was “Food, Agriculture, and National Security in a Globalized World,” drawing international attendees and additional speakers.

One World Food Prize Laureate is chosen each year for making food more accessible and prevalent. This year’s laureate, Dr Gebisa Ejeta of Ethiopia, developed sorghum hybrids able to withstand drought and devastation of weeds, thus dramatically enhancing the food supply throughout Sub-Saharian Africa.  As part of the prize, he will receive $250,000 to continue his work.

For the past several years, the United Soybean Board, World Initiative for Soy in Human health, Iowa Soybean Association and The Soyfoods Council have sponsored a lunch during this event. The lunch includes lots of soyfoods and we always get rave reviews. This year was no different! Please go http://www.TheSoyfoodsCouncil.com for reciepes served at the World Food Prize.

I have included a special soy chili recipe that celebrates the crisp fall weather.

From Your Kitchen to Mine,
Black and Tan Soybean Chili