Articles with 'cinnamon'


Baked Apples with Nuts and Raisins

 

 

Apple9

  • 4 firm apples, cored and cut in half
  • 1/2 cup walnuts or pecans, chopped
  • 2 tbsp. raisins
  • 1 tbsp. honey
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • 1 tbsp. brown sugar (or other sugar)
  • 2 tbsp. grass-fed butter

Preheat oven to 350°.  Place apple halves into a 9×12 baking dish.  Combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter.  Put a dollop or two of walnut, honey butter mixture on top of each apple half. Bake apples, covered, for 20-25 minutes. Uncover and continue cooking 20 minutes. Place apple onto each plate and drizzle with sauce from the baking pan.

(21 votes, average: 3.67 out of 5)
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Hot Toddy!

 

hot toddy

  • 1-2  ounces organic whiskey or rum (depending on how strong you like it)
  • 1 star anise
  • 4-5 cloves
  • 1 organic lemon slice
  • 1 tbsp. local honey
  • 6-7 ounces boiling water
  • 1 cinnamon stick

Put all ingredients into a mug. Enjoy!

 

(1 votes, average: 5.00 out of 5)
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Lamb Stew with Winter Vegetables

 
  • 1 tbsp. butter or olive oil
  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • Dash of cardamom
  • Dash of cinnamon
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 parsnip, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 2 collard green leaves, chopped into bite-sized pieces
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.

(3 votes, average: 5.00 out of 5)
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Baked Stuffed Apples with Walnuts and Raisins

 

  • 4 apples, cored
  • 1/2 cup walnuts, chopped
  • 2 tbsp. raisins
  • 1 tbsp. honey
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • 1 tbsp. brown sugar (or other sugar)
  • 2 tbsp. grass-fed butter

Preheat oven to 350°.  Place apples into a 9×9 baking dish.  Combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter.  Stuff cored apples with walnut mixture.  Bake apples uncovered 40-45 minutes.

(18 votes, average: 3.61 out of 5)
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Summer Oats with Toasted Walnuts and Fresh Berries

 
  • ½ cup rolled oats
  • 1 & ½ cups water (use more or less water depending on desired consistency of oats)
  • Pinch of cinnamon
  • ½ cup fresh berries
  • ¼ cup walnuts (toasted)
  • 2 tbsp. yogurt

Bring oats, water and cinnamon to a boil. Cook 5-6 minutes. Place oats into a bowl and garnish with yogurt, fresh berries, and toasted walnuts.

(No Ratings Yet)
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Spiced Sweet Potato Soup

 

  • 2 tbsp. grass-fed butter
  • 1 onion, peeled and diced
  • 3 large sweet potatoes, peeled and chopped
  • 4 cups chicken stock (can use veggie stock)
  • ½ tsp. cumin
  • ¼ tsp. allspice
  • ½ tsp. cinnamon
  • Dash of nutmeg
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 tbsp. fresh chives, minced

In a soup pot, sauté onion in butter 1-2 minutes. Add sweet potatoes, stock, cumin, allspice, cinnamon, nutmeg, and sea salt. Bring to a boil. Cover and reduce heat to medium and cook 10-12 minutes or until potatoes soften. With a slotted spoon, remove potatoes and onion and puree in a food processor or blender. Add back to the soup and adjust seasoning if needed. Finish with a dash of black pepper. Garnish with minced chives.

(9 votes, average: 4.11 out of 5)
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Butternut Squash Soup with Crispy Sage

 
  • 1-2 tbsp. grass-fed butter
  • 1 onion, peeled and chopped into chunks
  • 2 butternut squash, peeled and deseeded
  • 5 cups chicken stock
  • 1 tsp. grated ginger root
  • 2 pinches ground clove
  • 2-3 pinches ground cinnamon
  • 1 pinch ground anise
  • 1 tsp. sea salt
  • ¼ cup olive oil
  • 6-8 pieces of fresh sage

In a soup pot, sauté onion in butter on medium heat. Add squash, chicken stock, ginger, clove, cinnamon, anise and sea salt. Bring to a boil. Cover and cook on medium heat 15-20 minutes. With a slotted spoon, remove the vegetables and puree in a food processor or blender, then add back to soup. In a frying pan quickly fry fresh sage in medium heat until crispy. Place fried sage on a plate with a paper towel, and dust with a little sea salt. Garnish individual bowls with a piece of crispy sage. Serves 6.

(3 votes, average: 4.33 out of 5)
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Halloween Gingerbread

 
  • 1 1/2 cups whole grain pastry flour or all purpose flour
  • 1/2 cup maple sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1 tsp. baking powder
  • 2 eggs beaten
  • 1/4 cup molasses
  • 1 tbsp. ginger juice (grate fresh ginger and squeeze to get juice)
  • 1/2 cup yogurt
  • 1/4 cup walnut oil
  • Butter

Orange Frosting

Preheat oven to 350.  Mix dry ingredients; flour, maple sugar, cinnamon, sea salt and baking powder in a mixing bowl.  In a separate bowl mix eggs, molasses, ginger juice, yogurt and walnut oil.  Combine wet ingredients into dry ingredients.  Lightly butter a 9×9 baking dish and add gingerbread batter.  Bake uncovered 30-35 minutes.  Remove gingerbread from oven and let cool.  Combine cream cheese, powdered sugar and food coloring in a food processor and puree until creamy.  Spread frosting on top of gingerbread.

(No Ratings Yet)
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Spiced Pear Terrine

 
  • 3 tbsp. sucanat (granulated cane juice)
  • 1/8 tsp. allspice
  • 1 tbsp. butter
  • ¼ cup water
  • 4 pears (Anjou, Bosc or Bartlett)
  • Juice of one lemon
  • 2 tbsp. honey
  • Sea salt
  • Cinnamon

Preheat oven to 325° degrees.  Bring sugar (sucanat), allspice, butter and water to a boil. Cook on medium high heat 3-5 minutes until reduced by half.  Coat the bottom of a pie pan with reduced liquid.  Combine lemon, honey and a pinch of sea salt.  Using a mandolin or knife, slice pears very thinly. Arrange pears, one layer at a time, on the bottom of the pie plate. In between each layer of pears brush a little lemon/honey/salt mixture.  Cover and bake one hour.  Remove cover and continue baking 20 minutes.  Let cool 20 minutes.  Carefully remove any liquid from the bottom of the pie pan and reduce on medium heat in a separate sauce pan.  Cover the pie pan with a plate and flip over so the pears are now on the plate.  Drizzle reduced liquid on top of pears. Dust with a light coating of cinnamon.

(No Ratings Yet)
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Creamy Coconut Rice Pudding

 

  • 2 cups cooked brown rice
  • 1 cup coconut milk
  • 1/2 cup almond milk
  • 3 tbsp. shredded dried coconut
  • 1/3 cup maple syrup
  • 1/4 tsp. cinnamon
  • 2 tbsp. raisins

Combine all ingredients in a pot and cook on medium heat about 7-10 minutes.  Serve warm.

(54 votes, average: 3.26 out of 5)
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