REcand let your users know a little more.
Ingredients:
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1 half-gallon fresh apple cider
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2 cinnamon sticks
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1 tsp. nutmeg
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zest of one orange
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2 whole cloves
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2 tbsp. light brown sugar
Preparation:
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Pour the cider into a saucepan or slow cooker. Add the remaining ingredients and mix gently.
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If using a saucepan: bring the mixture to a simmer over medium heat, then cook on low for 20 minutes. If using a slow cooker: cover the mixture and cook on low for 2 to 3 hours.
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To serve, pout the heated mixture through a fine mesh strainer or cheesecloth into mugs. Serves 8.
Courtesy of the BC Cancer Foundation
Mulled Apple Cider. Double click me.
Ingredients:
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1 tablespoon olive oil
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1 cup chopped sweet onions
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1 tablespoon minced garlic
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1/4 cups chopped yellow bell peppers
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1 pound ground turkey (or coarsely chopped cooked turkey)
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1 (28-ounce) can crushed organic tomatoes, undrained
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1 (16-ounce) can red kidney beans
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1 tablespoon chilli powder
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1 tablespoon sugar
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2 cups low-sodium chicken stock
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1/2 teaspoon hot sauce (recommended: Tabasco)
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1 1/2 teaspoons sea salt
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
Directions:
In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey (or chopped cooked turkey) cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Gingered Tomatoes
- 1 dozen cherry tomatoes, peels removed,
quartered
- 3 inch piece of fresh ginger, sliced finely
- 1/4 cup of pickled ginger
- 2 Tbsp of olive oil
- salt & cracked pepper, to taste
1.Blanch tomatoes for 5 seconds and shock in cold water. Peel tomatoes.
2.In a medium saucepan, saute both fresh and pickled ginger in the olive oil. Add quartered tomatoes in pan and warm slightly.
3. Season to taste.
Goes great on buttered pita, french bread, or even crackers.
Makes four (4) servings. Per serving*:
52 Cals
4.6 grams of Fat
2.8 grams of Carbs
0.6 Grams of Fibre
0.5 grams of Protein
*Nutritional information provided by http://recipes.sparkpeople.com/recipe-calculator.asp.
California Style Salsa
- 1/2 large red onion
- 2 Tbsp grapeseed oil
- 1/3 can of diced green chilies
- 1/3 cup of cilantro, minced
- 30 strawberry or cherry tomatoes, chopped
- 1 Tbsp of Chardonnay wine vinegar
- 1/2 tsp kosher salt
- 1 1/2 tsp white pepper
- 1/2 tsp garlic powder
- Hot Pepper Sauce, 4 shakes
Combine all ingredients. Let stand 60 mins and drain off excess liquid.
Makes six (6 ) servings. Per Serving*:
67 Cals
4.6 grams of Fat
6.3 grams of Carbs
0.7 grams of Fibre
0.5 grams of Protein
*Nutritional information provided by http://recipes.sparkpeople.com/recipe-calculator.asp.
Tomato-Stuffed Peppers
- Red Bell Peppers (4)
- 1 dozen cherry tomatoes, halved
- 8 tsp of honey (2 for each pepper)
- 1/4 cup fresh oregano, chopped
- 1/2 cup of Feta cheese, crumbled
1.Cut off top of pepper and remove seeds.
2. Fill each pepper with cherry tomatoes, leaving a little room on top.
3.Drizzle 2 tsps of honey over the tomatoes in each pepper.
4. Add a little freshly chopped oregano to each pepper.
5. Season well.
6. Add about 1/8 cup of feta on top of each pepper.
Bake at 400 for 20-30 minutes. Let cool slightly and serve.
Makes four (4) servings: Per serving*:
139 cals
4.2 grams of fat
23.4 grams of carbs
3.0 grams of fibre
4.2 grams of protein
*Nutritional information provided by http://recipes.sparkpeople.com/recipe-calculator.asp.