Tag

recipe

Browsing

Recipe: What’s the deal with breakfast bowls?

Healthy habits may develop slowly, and it starts by planning out your meals.

As a big breakfast fan, I love the idea of breakfast bowls. They look so pretty on Instagram and on Pinterest — but when it comes to actually making it, I find myself lazy and cheap. How do you make something so beautiful so early in the morning? And what is a “breakfast bowl” anyway? Women’s Post seeks to answer some of those questions below:

Superfood it up

This is the one pictured most often in articles about breakfast bowls. It is also the option that requires a real investment — both financially and mentally. first of all, most bowls have a quinoa base. Cook the quinoa (rinse first), by placing 1/2 cup of the seeds in a pot with 1 1/2 cups of water and 1/2 cup of coconut or almond milk. Cook like you would rice, until the liquid is gone and the quinoa is fluffy. If you don’t want to do a quinoa base, try a chia seed and yogurt base. Top with superfoods like merjool dates, golden raisons, shredded coconut, goji berries, pepitas, sunflower seeds, flax, and more chia seeds. Add nutmeg and cinnamon, as well as berries or nuts to your liking.

Smoothie bowl

This one seems like a waste of a bowl to me. Essentially, you make a smoothie and then put it in a bowl and top it off with superfoods and fruit — chia seeds, coconut, and berries for example. You then proceed to eat the smoothie with a spoon. Personally, I make a smoothie for breakfast only when I’m on the run. I can put all these good things IN the blender (chia seeds, berries, granola, flax, ect.) and drink it on the bus. Why on earth would I want to make it into a bowl?

I think the answer is obvious: for the Instagram likes.  Am I right?

Savoury twist

Sometimes breakfasts can be a bit too sweet. Try making a quinoa base and topping it with nuts, hardboiled or poached eggs, some sausage, and avocado. Not feeling like the extra carbohydrates? Try exchanging the quinoa base for greens like kale or spinach for a breakfast salad-type of thing. Top with sprouts, sweet potatoes, or other light-vegetables that are easy on the stomach. Add some nuts for extra protein and a light homemade dressing with lemon juice, oil, and spices.

Want to satisfy a sweet craving?

Try making a chocolate chia pudding and topping it with fruit. This pudding can be quite filling, so half a cup is plenty.

In a bowl, whisk together one to two cups of milk (or almond milk) , 1/4 cup chia seeds, 1/4 cup cocoa, a sweetening agent (I use agave or maple syrup), and some vanilla. Refrigerate overnight in the bowl or divide into jam jars for portability. You may have to experiment with the ratio of chia seeds and milk until you reach a consistency you like. Top with fresh strawberries, bananas, or blueberries. Or go crazy and choose all three!

While these “bowls” are picturesque, I’m not sure if they are worth the time (and money) it would take to make them. I’m more then happy with my regular smoothies and granola-yogurt combinations — which by the way, is the exact same thing as these “bowls”, but without the expensive superfoods.

But, what do you think?

Have you made a breakfast bowl before? Let us know what you put in it in the comments below!

Holiday Baking: Jalapeno Poppers

New Year’s Eve parties are all about the appetizers, well that and the beverages.

While wine or champaign may seem like the most socially-acceptable gift for a host of a New Year’s party, why not pair it with a delicious and hot appetizer — like Jalapeno Poppers. Because seriously, who doesn’t love something with a little bit of heat and a whole lot of cheese?

There are many ways to make Jalapeno Poppers. You can wrap them with cheddar and dough, and then fry them in hot oil. You can even wrap the jalapenos with cheese and bacon! But, the easiest way to make these delicious morsels is to use — and don’t laugh! — Pillsbury Crescent Rolls.

Yes, I’m serious! And if you mock, I dare you to try it! Not only is it so simple there are hardly any measurements, but you really can’t screw it up.

Here’s what you’ll need:

A tube of Pillsbury Crescent Rolls

6 Jalapenos

Half a container of herb cream cheese

Lemon

Cilantro

*Note, this recipe makes about a dozen poppers. Double recipe if you want more.

Instructions

Cut the jalapenos in half and remove all the seeds. Mix herb cream cheese in a bowl with a handful of cilantro and a dash of lemon. Add pepper and salt if you desire. Make sure you can taste the cilantro in the mix. Fill each jalapeno with the cream cheese mixture.

Open the Pillsbury Crescent Rolls and cut along the lines of the triangles. Depending on the size of your jalapenos, you may need to cut these triangles in half. Take the dough and wrap it around the jalapenos. Bake as instructed on the container.

Let cool and serve.

That’s it! It’s so easy and is bound to be a crowd pleaser. The fluffy dough is a perfect contrast to the heat of the jalapenos and the sweetness of the cream cheese mixture. And it goes perfectly with either a glass of wine or a pint of beer. Plus, the dough is great to soak up the alcohol, so maybe make a double batch just to be safe?

Sure, you can order these from any restaurant and they will come with lots of melted cheese and fried goodness — but this slightly healthier and cheaper version is perfect for that New Year’s Eve party. Enjoy!

 

Holiday Baking: homemade grape leaves

Stuffed grape leaves are a delicious snack and can often be found in Greek and Middle Eastern restaurants. Homemade grape leave wraps, also known as Dolmades, provide a delicious vegan treat not only during the holidays, but year-round. They are surprisingly easy and affordable to make, and combine some of the best spices out there, including dill, mint and lemon with rice and pine nuts. Can you say yummy?

Begin by making the filling of the grape leaves with rice:

  • ½ cup pine nuts
  • 1 ½ cups basmati rice
  • 1 small onion
  • ½ cup of fresh dill
  • ¼ cup fresh mint
  • 1 tbsp lemon
  • 2 cups vegetable broth
  • Salt and pepper
  • Olive oil

Begin by roasting the pine nuts and onion in a frying pan with a little bit of olive oil. After a few minutes, add the rice, one cup vegetable broth and cook rice al dente. If you completely cook the rice, it will be mushy in the grape leaves so only half cook. Once the rice is complete, add dill, mint, lemon, salt and pepper and allow to cool.

Prepping the grape leaves: 

  • Grape Leaves
  • Salt

Take the grape leaves (either jarred or fresh) and put into a pot of boiling water with salt. Allow the leaves to soften until pliable, but do not over-soften or they will tear. Remove from water and pat dry.

Wrapping and cooking the grape leaves:

Once dry, spread the grape leaf out and put two scoops of filling in near the base of the leaf. Fold the two bottom sections of the leaf up and then the sides of the leaf before rolling tightly into a grape leaf roll. Repeat.

Once the grape leaves are wrapped, pack firmly into a pot in layers. Pour the remaining vegetable broth, lemon juice and ¼ cup of olive oil over the wraps. Bring to a simmer on medium heat, but do not boil or the leaves will fall apart. Lower heat once simmering and use a plate that can be heated to press down on the grape leaves and keep them in place. Let the leaves simmer for 30 minutes until tender. Drain excess water and enjoy once cool.

The grape leaves are relatively easy to make and will give you a healthy snack to munch on while waiting for that main holiday meal. They also keep well, so you can eat them throughout the week once your leftovers run out. Enjoy!

Holiday baking: peppermint skor bark

Tis’ the season to be jolly…and that’s exactly what holiday baking is all about! For the next month (or two!), Women’s Post will be featuring our favourite holiday recipes. First of all, it gives us an excuse to bake — which is always necessary during the holiday season — and second of all, it allows us to share our traditions and hear yours!

Enjoy!

*Note: Women’s Post does not claim that any of these recipes will be healthy or good for you. We can, however, claim they will make your soul happy.

Peppermint Skor Bark

My friends and I call this the “crack” of desserts. You can’t just have one. They taste similar to skor bars — essentially they are chocolatey, sugary delights. I tend to think they are worth the calories. They are also incredibly easy to make, and require very few ingredients.

What you’ll need:

1 cup of butter

1 cup of brown sugar

24 salted soda crackers

chocolate chips (about 1 cup)

candy canes

Preheat the oven at 350.

Start by grabbing a handful of candy canes and placing them unwrapped inside a ziplock bag. Use a rolling pin or a hammer to break the candy canes into small pieces. Try to get a variety of sizes, including a fine powder to provide a garnishing effect. Be careful when doing this. It will be a loud exercise and may disrupt kids or pets.

Candy Crush: Don’t forget to take the wrappers off before mashing!

After you are done with the candy canes, put them aside. Find a sheet bake pan or a cookie sheet (depends on how steady your hands are, I prefer the bake pan) and layer it with parchment paper. This is really important, or else you won’t be able to get your skor bar off the pan. Layer your soda crackers evenly on the pan.

Grab a pot and melt your butter. Once melted, stir in the sugar and boil for two minutes until it creates a thick caramel sauce. Pour the sauce on top of the soda crackers and place in the oven for five minutes or so. Remove from the oven and cover the dessert with chocolate chips.

The soda crackers may move around during cooking. Don’t worry about it!

Place back in the oven for a minute or two until the chocolate chips are melted. Using a spatula, spread the chocolate around until it completely covers the dessert. At this point, take your crushed candy cane and sprinkle it on top of the melted chocolate. Place in the fridge or freezer for over an hour before breaking the bark into pieces.

This recipe is great because you can change up the toppings to create a few fun recipes. Try pretzels for a saltier taste or m&ms for a fun kid-friendly treat.

If its not crunchy, put it back in the freezer!

 

What are your favourite holiday recipes? Let us know in the comments below!

What to do with leftover pumpkin

It’s been a week and you’ve probably finished the leftover turkey, stuffing, and beans — but what do you do with that leftover pumpkin you have in your fridge or freezer?

This article is for those of you who use real pumpkin in your pumpkin pie — a dying breed, I know, but I respect your dedication to tradition. I myself use real pumpkin, mostly because if I don’t I think it would disappoint my mother.

A small cooked pie pumpkin usually yields enough pumpkin to make two pies. However, if you are like me and really don’t require two pies for Thanksgiving dinner, that means you have about two cups of pre-cooked filling to use up. The good news is that it’s still October, which means that pumpkin goods are still wildly popular. Here are a few ideas for those of you with some puree pumpkin leftover from your Thanksgiving cooking.

pasta-609095_960_720

Have your pumpkin warm in a pasta dish:

Puree the pumpkin until it’s the consistency of a sauce and then pour it in a pot. Heat it up with some cream or milk, garlic, Parmesan cheese, vinegar, and some spices to taste. If you want a more cheese-based sauce, try adding some cream cheese. This will create a creamy, but sweet, sauce that will rival any white sauce you’ve had to date.

If you aren’t a fan of creamy sauces, try adding chunks of pumpkin to your pasta dish. Pumpkin compliments seafood, but it will taste good with about anything. My favourite is to mix it with sausage, tomatoes, and coriander with a light oil-based dressing. It’s a simple way to make your pasta dishes warm and festive.

8062566984_5808639f52_b

Use it in smoothies or overnight oats for a quick breakfast:

Because the pumpkin is already cooked, it’s safe to use it in cold dishes, which is great because it tastes delicious in breakfasts. If you love smoothies, try blending some pumpkin puree, a banana, some milk (soy or 1 %), cinnamon, and a sweetening agent like maple syrup. Add some ice cubes to cool the drink. It’ll be like drinking pumpkin pie, but slightly healthier.

If you don’t like blended foods, try overnight oats — they are just as easy to make as a smoothie, except you have to do it the night before. In a jar, put a quarter of a cup of oats with half a cup of milk (or coconut milk), a bit of puree pumpkin, some chia seeds, cinnamon, and of course a sweetening agent. Add fruit or nuts if desired. Shake up the jar (with the lid on) until everything is mixed together and place in the fridge overnight. You can eat this cold or heat it up at work.

8058388018_d949ec5dd2_b-1

Make baked goods, because you can never have enough:

I love pumpkin muffins and scones — but store-bought baked goods can sometimes be way too sweet and full of preservatives. Try making them at home! There are hundreds of recipes online, but before you get too overwhelmed, remember this golden rule. For muffin, you are simply replacing milk with pumpkin as a liquid ingredient. Sure, there will be a few extra spices to add and nuts to sprinkle on top if desired, but the recipe itself is as simple as making blueberry muffins.

Scones are a bit more challenging, but it’s only because you are handling a specific type of dough. However, in essence, a pumpkin scone is just a regular scone…with pumpkin and pumpkin pie spices. Make sure to create an icing to drizzle on top of it. Remember: don’t douse it like they do at other coffee shops. Have fun with some designs or simply create a few lines on top of your baked good.

Enjoy your baking!

 

Do you have a favourite pumpkin recipe? Post it in the comments below!

 

5 new ways to spice up your coffee

Mornings can be rough. The nights are short, the kids are off from school, and frankly, it’s too nice outside to even think about spending your day in the office. If you’re like me, you’ll need that cup of coffee before you say your first word. Why not try something new in your daily brewing routine and try these five different ways to spruce up your coffee. You’ll thank us later.

  1. Stir in some black sesame powder:

Black sesame seeds are highly nutritious, packed with vitamin B1, fibre, magnesium and calcium (just to name a few).  Add in a teaspoon to give your coffee a rich, nutty flavour.  This tastes especially good with coconut or almond milk.

  1. Sprinkle on some spices:

You don’t need a trip to Starbucks for that gourmet kick in your cup of joe. Add in some ground cinnamon, nutmeg, cloves or cardamom directly into your cup before you pour in your coffee for a refreshing spice kick. Alternatively, you could sprinkle on the spices after you have poured your coffee for a lighter taste. These spices are a great alternative to sugar!

  1. Try using a different type of milk:

Swapping out your usual milk and creamer can add a new unique taste to the coffee. Try using variations such as almond milk, coconut milk, soy milk, hemp milk or cashew milk. You can even pick between sweetened or unsweetened.

  1. Blend in some coconut oil:

Yes, that’s right, coconut oil.  Similar to the “bulletproof coffee,” this interesting add-in brings creaminess to the drink and can keep you full all morning.  Make sure you blend in the coconut oil so that is incorporated properly with the coffee!  This also makes it frothier – almost like a latté mmm!

  1. Try sweetening with maple syrup or pure vanilla extract:

Maple syrup contains 54 antioxidants and makes a healthy, low-calorie swap for your regular sugar.  Alternatively, you could add vanilla extract; just a few drops will do to add some sweet vanilla flavour.  If you are feeling adventurous, you can also try using almond extract.

You’re welcome.

How do you spruce up your coffee? Let us know in the comments below! 

 

RECIPE: Crustless Quiche Lorraine

I love eggs. I don’t know why, but when I’m tired and just don’t want to cook, I go for eggs. But sometimes, a plain omelette isn’t enough to satisfy the craving. That’s when quiche is perfect. Feel free to play with the recipe below — add in a few extra vegetables or some fancy cheeses. Do you have company coming over? Make your quiche a little fancier with some spinach and brie.

Here’s a basic quiche recipe to get you started:

INGREDIENTS
  • 12 oz. bacon, cooked and crumbled
  • ½ c. chopped onion
  • 1 Tbsp. olive oil
  • 5 eggs
  • 5 egg whites
  • 1 c. heavy cream (can substitute half & half or milk)
  • 2 Tbsp. flour
  • 1 c. Swiss cheese
  • ½ tsp. pepper
  • ½ tsp. salt
  • 1 Tbsp. minced fresh chives
INSTRUCTIONS
  1. Heat 1 Tbsp. olive oil in a medium skillet. Add onion and cook until tender; add cooked, crumbled bacon and heat through.
  2. In a large mixing bowl, combine eggs, egg whites, cream, and flour and mix well.
  3. Stir in salt, pepper, and cheese.
  4. Add onion and bacon from skillet and stir to combine.
  5. Pour into a greased 10 inch pie plate or similar sized baking dish.
  6. Bake at 350 degrees for approx. 45 minutes or until golden brown and puffed up.
  7. Remove from oven; garnish with fresh minced chives.
  8. *Quiche can be eaten warm, cold, or at room temperature.

Repost from Cathy Trochelman and Lemon Tree Dwelling.

New! Fresh! Spicy!: 10 fun ingredients for chili

With winter dragging on, the traditional stews and soups of the season are most likely growing tiresome. Here are 10 snazzy ways to spice up your palette. Add any of these odd ingredients to a typical vegetarian chili for a special, and delicious, twist.

While you are cooking, why not use the remaining tomato juice to make a Caesar. Nothing makes cooking more fun than a little bit of juice from the fun flask.

 

By Madame Jeanette
By Madame Jeanette
  1. Jalapeno Peppers or Chipolte Peppers found in Adobo sauce.

Block out those grey skies by adding Jalapeno peppers to spice up the chili and give it some colour. Chipolte peppers are a great alternative and are EXTREMELY spicy. They can be found in local grocery stores in adobo sauce.

espresso by Brian

  1. Espresso for a jolt

Espresso is a fun ingredient that can enhance a chili, adding a jolt to the slow-cooked stew. Espresso adds a unique quality to the dish, deepening the taste and making the eater buzz.

ground-315407_1280

  1. Cocoa Powder

Cocoa powder is a popular ingredient for alternative chili lovers and can bring out unsuspecting flavours in other ingredients. It also adds a smoky and earthy flavour to the dish, which will reduce the acidic taste tomatoes tend to cause. Be careful not to add too much cocoa powder — a smidge will make a stellar difference.

beer-117392_1920

  1. Beer

Beer is a great addition to chili because each type of beer creates a specialized taste relative to an individual’s pallet. Dark beers add a smoky quality to the dish and hoppier beers add a bit of a spicy kick. The beer evaporates the alcohol content so the dish is safe for kids, but the delightful taste of a good craft beer is left behind for the parents.

By Lloyd K. Barnes Photography
By Lloyd K. Barnes Photography
  1. Spicy Chocolate

Spicy chocolate (or chili chocolate) works well and can be found at local grocery stores. A darker chocolate will deepen the taste and add a pleasant and surprising spicy sweetness. It also pairs fantastically with red wine.

By Steven Depolo
By Steven Depolo
  1. Sriracha Sauce

Sriracha sauce gives chili a spicy Asian twist. For those who love typical hot sauce, Siracha will take your experience to the next step. Add soya sauce for a true Asian flare. Make sure to have water or corn bread on hand because Sriracha runs HOT!

By Andrew Melton
By Andrew Melton
  1. Arrowroot Powder and Sour Cream (vegan or otherwise)

Arrowroot can be difficult to find, but it is a staple in many southern dishes, including the classic, Gumbo. Adding the spice and sour cream (vegan variations are available and delicious!) turns the average chili into a southern frenzy. Many of us northerners have never tried REAL Gumbo, so this would be an adventurous option for a winter dinner party to warm the heart and soul.

By Blairingmedia
By Blairingmedia
  1. Quinoa

Quinoa! Quinoa! Quinoa! Everything tastes better with this protein packed and intensely healthy grain. It also makes a great additional ingredient to chili because it thickens any recipe and will fill you up in a healthy and satisfactory way. It has a light taste, but pairs well with any spice, absorbing it easily.

By Steven Depolo

  1. Veggie Dogs

A less healthy, but yummy, alternative is to thicken your chili and pour it on top of veggie hot dogs. Turning boring chili into chili dogs will cheer up anyone with winter blues — plus it’s a really fun dish for kids. Worried about the mess? Veggie hot dogs can also be cut up and put into the dish for younger children. No need to worry about getting chili on the floor.

By Dorami Chan
By Dorami Chan
  1. Curry Paste

Curry adds to any dish, giving it a spicy and cleansing flavour while still remaining delicious. Curried chili is a simple mixture and is affordable. Pairing curry paste with coconut will give the chili a rich and spicy flavor, making a smoother chili option.

With these new and fun ingredient options, enjoy your Friday night cooking and remember to have a drink on me.

5 Drinks To Keep You Warm This Holiday Season

It’s December! The countdown to the holidays has officially started. You’ve (hopefully) put up your Christmas Trees by now and are looking for ways to gather your friends and family for some quality time. With carols blasting, your uncle attempting to sing, and the presents scattered under the tree, it seems like the perfect time to sit around the fireplace with a warm, holiday drink. Whether it’s hot chocolate, eggnog, or a fancy latte — we’ve gathered some of the best recipes for you to try.

Candy canes aren’t just meant to be ornaments and stocking stuffers. Add a hint into your favourite hot chocolate recipe for a nice minty taste: 

1. CANDY CANE WHITE COCONUT HOT COCOA

 

  • 3 Cups of Silk Coconut Milk
  • 1¼ cups Ghirardelli Classic White Chocolate Chips
  • ½ cup Andes Peppermint Crunch chips or ¼- 1/2 tsp peppermint extract.
  • 1 vanilla bean, split and scrapped or 1 tsp vanilla extract
Directions
  1. Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean to a heavy saucepan.
  2. Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
  3. Whisk until the chocolate has melted and the cocoa is hot.
  4. Add Andes Chips or peppermint extract ( start with ¼ tsp and taste, then adjust).
  5. Add vanilla extract if you didn’t use a vanilla bean.
  6. Pour into a mug, top with whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.

Too old to build a gingerbread house? (We disagree!) Bring the same taste and tradition into drink form with this decadent latte: 

2. GINGERBREAD LATTE

 

 

  • 4 shots espresso (or ¾ cup strong-brew coffee)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons sugar
  • 2 tablespoons molasses
  • 1½ cups milk (for foaming)

Directions

  1. In a glass measuring cup, combine the coffee, spices, sugar and molasses. Use a whisk to dissolve the spices in the coffee very well. Divide between two mugs.
  2. Steam or froth the milk in a milk frother (or just warm it on the stove).
  3. Divide the milk between the two mugs, and serve immediately.

You can never have too many truffles! Never. Especially if it’s in your hot chocolate: 

3. TRUFFLE HOT CHOCOLATE 

 

 

  • 2 cups 2% milk
  • 6 ounces 70% cacao dark baking chocolate, chopped
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Dash salt

DULCE DE LECHE WHIPPED CREAM 

  • 3 tablespoons sugar
  • 1/2 cup heavy cream

Directions 

  1. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with desired flavor of whipped cream.
  2. To prepare dulce de leche whipped cream: In a heavy skillet, melt sugar until golden. Gradually stir in cream; cook and stir until sugar is dissolved. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form.

Skip the traditional eggnog this year and spice it up with some cayenne pepper: 

4. SPICED CHOCOLATE EGGNOG 

 

 

  • 2 quarts whole milk, plus more if needed
  • 1 3/4 cups sugar
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, seeds scraped and pod reserved
  • 4 cinnamon sticks
  • 12 egg yolks
  • 5 ounces bittersweet chocolate, melted
  • 3 ounces milk chocolate, melted
  • 2 cups heavy cream
  • 1 1/4 cups brandy (optional)
  • Whole nutmeg, for garnish
  • Cayenne pepper, for sprinkling

Directions

  1. Heat two quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.

  2. Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about two minutes. Whisk one cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)

  3. Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.

  4. Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.

Opt out of the cream and cocoa at least once a week (if you must) and curl up with a cup of cider: 

5. WARM MULLED CIDER 

 

  • 1 navel orange
  • 1/2 gallon apple cider (not juice)
  • 2 tablespoons honey
  • 5 whole allspice berries
  • 6 whole cloves
  • pinch ground nutmeg
  • 11 1/2-inch piece ginger, thinly sliced
  • 8 cinnamon sticks

Directions

  1. Using a vegetable peeler, peel the zest from the orange to create long strips.
  2. In a medium pot, bring the cider, honey, allspice, cloves, nutmeg, ginger, and orange zest to a simmer. Do not boil. Heat, uncovered, for 30 minutes.
  3. Ladle into cups and serve warm with the cinnamon sticks.

Mmmm…. we don’t know about you, but we can’t wait to try these! Let us know how you like them in the comments below or on Twitter and Facebook @Womenspost!

FEATURED IMAGE

“To-die-for” Newfoundland fish chowder

In Toronto, it’s cloudy, rainy, and cold. It’s the type of weather that makes you hide under the blankets and dream of summer. The cure? A warm bowl of fish chowder.

Newfoundlanders are used to this type of weather. In fact, they probably make fun of the rest of the country when we complain about a drizzle or a light snowfall. What’s even more amazing is that the government itself provided the recipe below. They understand that even the most native Newfoundlander craves the warmth of this dish. It’s everything you could want in a single bowl: seafood, cream, and wine. The perfect combination of comfort foods.

Enjoy and stay warm!

Serves 6 – 8

  • 2 oz. butter
  • 1 medium carrot
  • 1 onion, finely diced
  • 1 stick celery, finely diced
  • 12 mussels
  • 12 oysters
  • 8 oz. white fish
  • 8 oz. shrimp
  • 2 tbsp. (30 ml) brandy

SAUCE:

  • 4 oz. butter
  • ½ cup (125 ml) flour
  • 1 tsp. (5 ml) salt
  • 4 cups (1 L) milk
  • ¼ cup (60 ml) tomato puree
  • ½ cup (125 ml) white wine
  • 1 tsp. (5 ml) prepared mustard
  • 9 oz. cream
  • ¼ cup (60 ml) chopped parsley
  • Cayenne pepper to taste
  • Lemon juice to taste

Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to a boil. Add cream and parsley, garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.

Repost from Tourism New Brunswick:   http://www.tourismnewbrunswick.ca/See/FoodAndDrink/Recipes/To-Die-ForFishChowder.aspx?utm_source=pinterest&utm_medium=owned&utm_campaign=tnb%20social