The light of day is growing shorter, the nights are cool and crisp and the stars are gleaming as we edge into winter. Out of my window, I have seen the first snowflake gently falling.

So come on in from the cold, curl up with a cozy blanket, read a book, watch a movie or engage in some good conversation.

It is also time to find nourishment in warm spicy menus that showcase the harvest offerings.

Slow cooked lentil chili

I like to choose menus based on what I have on hand. Well, there are some lentils in the pantry that seem to be catching my eye each time I open the door.

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These lentils are from our own field and have been waiting for some time to include in our menus.

My first thought was a pot chili with a slice of fresh bread for dipping. Just by thinking of this menu makes my shivers subside. At this time of year, the slow cooker gets a lot of action and delivers flavourful dishes.

Start this meal with a green salad if some fresh greens are desired and maybe a side of creamy mashed potatoes.

1 tbsp. olive oil 15 mL
1 medium white or yellow onion, peeled and diced 1
1 medium red, orange or yellow bell pepper, cored and diced 1
4 cloves garlic, peeled and minced note each clove is equal to about a 1/4 tsp./1 mL of garlic powder 4

4 c. vegetable stock 1 L
1 (796 mL) can fire-roasted or regular diced tomatoes 1
2 (398 mL) cans beans of your choice, like red kidney beans or white/original beans in tomato sauce 2
1 c. uncooked green, red or brown lentils,rinsed 250 mL
1 tbsp. chili powder 15 mL
1 tsp. paprika 5 mL
1 tsp. ground cumin 5 mL
season with salt and black pepper to your personal taste

If you want extra heat, add a pinch of cayenne pepper or additional chili powder to taste.

Toppings: diced avocado, diced green or red onions, chopped fresh parsley, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips or croutons.

Add all ingredients to the bowl of a slow cooker, and stir briefly to combine.

Cover and cook on high for three to four hours or on low for six to eight hours, until the lentils are tender.

Taste and season with salt and pepper (or any other additional seasonings) as needed.

Serve immediately, garnished with all of your favorite toppings. Store leftovers in the refrigerator for up to three days, or freeze for up to three months. Chili often tastes best as a leftover. Each time you heat it, the flavours are enhanced.

Makes four to six servings.

Alternate cooking methods

Stovetop chili

Heat the oil in a large stockpot over medium-high heat. Add the onion and pepper and sauté for five minutes, stirring occasionally, until the onion has softened. Add garlic and sauté for an additional minute, stirring occasionally.

Add the remaining ingredients and stir to combine. Continue cooking until the chili reaches a simmer. Then reduce heat to medium-low, cover, and continue to cook for an additional 20 minutes.

Instant pot chili

Press the sauté button on the Instant Pot. Add oil, followed by the onion and pepper. Sauté for five minutes, stirring occasionally, until the onion has softened. Add garlic and sauté for an additional minute, stirring occasionally.

Press the cancel button.

Add the remaining ingredients to the bowl of the Instant Pot. Place the lid on and set to sealing. Using the manual button, cook the chili on high pressure for 12 minutes, followed by a quick release. Source: www.gimmesomeoven.com

Spiced autumn brown betty

A richly spiced dessert featuring harvest fruits makes this brown betty a perfect ending to a meal.

The bit of orange flavour and spices make it stand out from the rest.

I like warm dessert with freshly brewed Red Rose tea on these cool evenings. It’s just a little extra comfort.

If there are leftovers, this betty can also be enjoyed at breakfast or at coffee break.

5 c. thinly sliced apples 1.25 L
1/2 c. frozencranberries 125 mL
1/4 c. of orange juice 60 mL
3/4 c. all-purpose flour 175 mL
3/4 c. packed brownsugar 175 mL
1/2 tsp. ground cinnamon 2 mL
1/4 tsp. ground nutmeg 1 mL
A pinch of salt for flavour
1/2 c. cold butter, sliced into cubes 125 mL

Preheat oven to 375 F (190 C). Grease a nine-inch (22 centimetre) pie plate or 10 inch (25 cm) round casserole dish.

Place the prepared apples in the baking dish, sprinkle the frozen cranberries over top and drizzle with orange juice.

In a medium mixing bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter cubes until the mixture turns into crumbs.

Sprinkle the crumb mix all over the fruit.

Bake for 45 minutes. Let cool slightly before serving. Top with a dollop of vanilla ice cream. Enjoy.

Variation: substitute fresh sliced pears for some of the sliced apples. I have noticed that there have been pears in the produce section more frequently in fall. Serves eight.

Source: adapted from Company’s Coming Desserts by Jean Pare.

Oatmeal pumpkin cookies

The kitchen is not completely stocked unless there are cookies available, easy to grab on the go or enjoyed over a coffee break or snack time. The pumpkin and oats are filling as they provide fibre to this sweet treat. The little hit of chocolate takes this cookie to the next level.

1 c. butter, softened 250 mL
3/4 c. sugar 175 mL
3/4 c. packed brownsugar 175 mL
1 large egg, room temperature 1
1 tsp. pure vanilla extract 5 mL
2 c. all-purpose flour 500 mL

1 c. oats 250 mL
1 tsp. baking soda 5 mL
1 tsp. ground cinnamon 5 mL
1 c. canned or home-preserved pure pumpkin 250 mL
1-1/2 c. semisweet chocolate chips 375 mL

Preheat the oven to 350 F (180 C).

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

In another mixing bowl, combine the flour, oats, baking soda and cinnamon. Stir into the creamed mixture alternately with pumpkin. Once combined, fold in chocolate chips.

Drop by the tablespoonful onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes about four dozen cookies.

Note: if you like more spice, add a pinch of nutmeg or more cinnamon. Source: Taste of Home

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.