Comfort Cooking: Easy winter recipes for small kitchen appliances

1. Heat the mini oven to 375°F (190°C).
2. Melt butter in a saucepan over medium heat. 
3. Stir in flour to make a roux. 
4. Gradually mix in chicken broth and milk until it thickens. 
5. Add shredded chicken and mixed vegetables, season with salt and pepper. 
6. Roll out pie crust, cut circles to fit mini pie dishes. 
7. Spoon chicken mixture into dishes, top with pie crust circles. 
8. Seal edges, cut a small slit in the centre of each crust. 
9. Bake for 20-25 minutes or until crust is golden brown.

1. In a skillet, brown the ground beef. Drain excess fat.
2. Place the browned beef, kidney beans, crushed tomatoes, chopped onion, chili powder, cumin, salt, and pepper in the slow cooker. 
3. Cook on low for 6-8 hours. 
4. Serve the chili with your favourite toppings.

1. Put beef stew meat, pearl barley, beef broth, onion, carrots, celery, garlic, thyme, bay leaf, salt, and pepper in the slow cooker.
2. Cover and cook on low for 8 hours until beef is tender and barley is done. 
3. Take out the bay leaf and adjust seasoning if needed. 
4. Serve the hot beef and barley soup, garnished with fresh parsley.

1. Combine the diced butternut squash, chopped carrot, onion, minced garlic, vegetable broth, ground ginger, and ground cinnamon in a blender.
2. Blend until smooth and creamy.  
3. In a large pot, heat olive oil over medium heat. Pour in the blended mixture. 
4. Bring the soup to a simmer, then reduce the heat and let it cook for about 15-20 minutes, stirring occasionally. 
5. Season the soup with salt and pepper to taste.

• Bananas
• Rolled oats
• Milk (dairy or plant-based)
• Honey or maple syrup
• Ice cubes

1. In a blender, combine bananas, rolled oats, milk, honey or maple syrup, and ice cubes.
2. Blend until smooth. 
3. Pour into a glass and enjoy!

• 1 can (15 oz) pumpkin puree
• 1 cup vegetable or chicken broth
• 1/2 cup coconut milk or heavy cream
• 1 teaspoon curry powder
• 1/2 teaspoon ground cinnamon 
• Salt and pepper to taste
• Roasted pumpkin seeds for garnish (optional)

1. In a microwave-safe bowl, whisk together pumpkin puree, broth, coconut milk (or cream), curry powder, cinnamon, salt, and pepper.
2. Microwave on high for 4-5 minutes, stirring in intervals.  

• 2 tablespoons unsalted butter
  2 tablespoons granulated sugar
  1 tablespoon brown sugar
  1/4 teaspoon vanilla extract
  Pinch of salt
  2 tablespoons all-purpose flour 
• 1 tablespoon cocoa powder

1. In a microwave-safe mug, melt the butter.
2. Stir in granulated sugar, brown sugar, vanilla extract, and a pinch of salt. 
3. Add the flour and cocoa powder, mixing until well combined. 
4. Microwave on high for 60-90 seconds, depending on your microwave's wattage. 
5. Allow the brownie to cool slightly before enjoying.

1. Toss Brussels sprouts in olive oil, garlic powder, paprika, salt, and pepper.
2. Place them in the air fryer basket. 
3. Air fry at 375°F (190°C) for 15-20 minutes, shaking the basket halfway.

• 2 apples, peeled, cored, and sliced
  1 tablespoon lemon juice
  1/2 cup rolled oats
  1/4 cup all-purpose flour
  1/4 cup brown sugar
  1/2 teaspoon ground cinnamon
  2 tablespoons unsalted butter, melted

1. In a bowl, toss the sliced apples with lemon juice.
2. In another bowl, combine rolled oats, flour, brown sugar, ground cinnamon, and melted butter. 
3. Preheat the air fryer to 375°F (190°C). 
4. Place the sliced apples in the air fryer basket. 
5. Sprinkle the oat mixture over the apples. 
6. Air fry for 10-12 minutes, shaking the basket halfway through, until the apples are tender and the topping is crispy.

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