Hot Apple Cider
Nothing beats a mug of hot apple cider on a cold day! This is the perfect recipe to start your day with or to cuddle up by the fire with on a cold autumn night – enjoy!
(recipe yields 6 servings)
- 6 cups apple cider
- 1/4 cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
- Pour the apple cider and maple syrup into a large stainless steel saucepan.
- Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
- Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
- Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Bag of dried White Northern Beans (soaked for at least 8 hours and then strained. Can also use canned beans)
2 cans of green chilies
1 large onion chopped
1 tbs olive oil
2-3 cloves of garlic
4 teaspoons ground cumin
2 teaspoon dried oregano
1 teaspoon ground cayenne pepper
3 cups cooked boneless chicken breast or a grocery rotisserie chicken (cubed)
2 cans chicken broth
Pepper to taste
Can of corn (optional)
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chilies, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. May have to top with some water. Bring to a boil and then decrease heat simmer 30 minutes, stirring occasionally.
Remove the mixture from heat and serve.
This is a really great recipe because you can really use any quantity of veggies you like and all different veggies as well! Really filling and really Healthe’!
1 tbsp. Olive oil
1 pkg. Cooked couscous
1 tsp. Dijon mustard (adds great flavor, but optional)
Salt /pepper to taste
3 Medium Carrots
1 Eggplant (peal-SO GOOD)
1 Bunch Asparagus
1 pkg sliced Mushroom
1 pkg Cherry tomatoes
Head of garlic
Cut veggies in to bite size pieces. Place chopped veggies in later bowl and add oil, salt, pepper, and mustard. Mix until nicly coated. Spread out evenly on non stick baking sheet. You may need more than one sheet depending on amount of veggies.
Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Roast until browned and soft.
Top couscous with a nice helping of the roasted veggies and dig in! This can be served hot or at room temp!
For this recipe the quantities are really up to you. Whether you want a big batch or you prefer more of a certain ingredient to another. The measurements here make about 2 lbs of granola. This is great with yogurt, milk or just by its self!
5 cups old-fashioned rolled oats
3 cups almonds, coarsely chopped
1 cup sunflower seeds (optional)
3/4 cup untoasted sesame seeds ( optional)
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup honey
2 tablespoons vegetable oil
Preheat the oven to 300F
In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
In a small saucepan, warm the apple sauce with the honey, and oil.
Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets
Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
Let cool completely!
Storing Granola: Store the granola in a large, airtight container. It will keep for up to one month!
2 cans of chickpeas (keep a little liquid)
1-2 cloves garlic smashed
2 tbs extra virgin olive oil
1 tbs lemon (not required)
Salt/pepper to taste
Optional add ins: roasted red peppers, cayenne pepper for spice, basil, and for a more intense garlic flavor you can roast a small head of garlic and use that to replace the other garlic.
In a food processor add all ingredients except olive oil. Turn on and slowly add the oil. Blend until smooth and creamy or to desired texture. Serve with baby carrots/carrot chips or toasted pita wedges!
Storing Hummus: Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.