The Main Menu: October’s chill calls for return of favourite fall recipes

By JAN MAIN

The crisp days of October bring busy schedules of work, school and evening activities to accelerate the days and make them fly by. Busy schedules call for streamlined menus and food that can be made ahead and re-heated in minutes for quick dining.

This easy menu is an answer to the hectic season with flavours that are ever popular. 

The Best Chili Ever

Versatile and easy, chili is quick to make, reasonably priced, re-heats well for lunches and dinners and it can be varied to the particular likes and dislikes of every family member.

You can make this a vegan version with the variety of beans (beans are a good source of protein and fiber) or simply by adding a pound of browned beef, chicken or turkey, this recipe is ready for the carnivore. No wonder chili is popular!

2 tbsp (25 mL) vegetable oil
1 lb (500 g) lean ground beef, chicken or ground turkey
1 large onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) each, ground cumin and dried oregano
1 can (28 oz/796 mL) diced tomatoes with juice
3 cans, (19 oz/ 540 mL) assorted beans: kidney chick peas, black, soy beans, drained and rinsed
1 sweet pepper: green, red, yellow or orange, sliced
1 – 2 cups (250 mL-500 mL) frozen or canned corn (optional)
1 tbsp (15 mL) cider vinegar
1/2 tsp (2 mL) each, salt and cinnamon
1/4 tsp (1 mL) black pepper
1/4 cup (50 mL) fresh chopped coriander

In large saucepan heat oil over medium-high heat. Brown meat, if using (beef, chicken or turkey). Add onion and garlic. Cook covered for 5 minutes or until softened.

Stir in chili, cumin and oregano; cook stirring for 2 minutes. Stir in tomatoes with juice. Add beans, peppers, corn if using, vinegar salt, cinnamon and pepper. Bring to boil. Reduce heat to medium-low; simmer for 20 minutes. Just before serving, stir in coriander. Serve with a dollop of sour cream or yogurt.

Chili can be covered and refrigerated for up 2 days; for longer storage, freeze up to 1 month. Makes 4-6 servings.

Cornbread

Cornbread is the perfect companion to chili. Any leftovers are tasty the next day for breakfast, lunch or dinner!

Tip: A substitute for 1 cup buttermilk is 1 cup milk plus 1 tablespoon of vinegar or ½ cup milk mixed with ½ cup plain yogurt.

1 cup (250 mL) cornmeal
1 cup (250 mL) buttermilk
1/2 cup (125 mL) soft butter (leave butter out at room temperature)
1/2 cup (125 mL) granulated sugar
1 1/3 cup (325 mL) cake and pastry flour or 1 cup all- purpose flour
1 tsp (5 mL) each, baking soda, salt and baking powder
1 egg
1 cup (250 mL) buttermilk

Preheat oven to 350 F(180C)). Line a 9 -inch round baking pan with parchment paper. Set aside.
In a mixing bowl, stir together cornmeal and buttermilk. Let stand.

In separate mixing bowl, beat butter and sugar together until creamy. Sift flour, baking soda, salt and baking powder together. Stir in flour mixture alternately with egg and buttermilk and reserved cornmeal mixture until smooth.

Spoon batter into prepared pan; bake 40-45 minutes or until a toothpick inserted in centre comes out clean. Cool on rack. Invert onto serving plate and cut into 6 – 8 wedges to serve warm or at room temperature. Cornbread may be made ahead, wrapped well and frozen for up to 2 months. Serves 6-8. 

Fruit Crisp

This may be a simple, old-fashioned dessert but the amazing flavour never goes out of style.

You can make it with fruits of all sorts and vary it with the seasons. Of course, the fall calls for apples, pears and perhaps some cranberries too. Experiment with a variety of apples to taste the difference to each serving or perhaps use a mixture of apples, pears and cranberries for a delicious combination especially served warm with a scoop of vanilla ice-cream or yogurt. Dessert heaven!

6 cups (1.5 L) peeled fresh fruit: apples, pears (1/2 cup/ 125 mL cranberries can be added)
3/4 cup (175 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) fresh lemon juice
Topping:
1/2 cup (125 mL) melted butter
1 cup (250 mL) each, all-purpose flour and quick oats
1 cup (250 mL) lightly packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg

In a mixing bowl, combine apple slices or a mixture of apple and pear slices with about ½ cup (125 mL) fresh or frozen cranberries. Sprinkle with sugar, lemon rind and lemon juice and mix together. Spoon into a 9- inch (23 cm) baking dish sprayed with baking spray.

In a bowl, stir together melted butter, flour, oats, sugar, cinnamon and nutmeg, mixing well. Spoon topping evenly over fruit. Bake in preheated oven 40 minutes.

Serve hot or at room temperature with ice-cream or yogurt. Makes 6 -8 servings.