Cranberry Apple Granola Bowls

Ingredients

1 cup fresh cranberries, rinsed and drained

1 green apple, peeled, cored, and chopped into small pieces

1/2 cup water

2 tbsp. honey

1/2 tsp. pumpkin pie spice

1/2 orange, peeled, pitted, and chopped

2 cups plain Greek yogurt (whole milk preferred)

1 cup granola  (for recipe see my next post- How to male granola)

 

Preparations Place the cranberries and apple pieces in a pot. Add ½ cup of water. Bring to a boil and reduce to a simmer until the apples are tender. Add  honey, pumpkin pie spice, and orange pieces to the pot. Stir to combine and remove from the heat to let cool. At this point, the compote can be refrigerated for up to one week.

For Assembly

In an individual serving bowl place ½ cup of Greek yogurt, a dollop of cranberry fruit compote, and top with granola.Serve immediately.

 

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Mulled Non-Alcoholic Cider

Give your immune system a health boost with this warming alcohol-free drink. This mulled, spicy cider is very easy to prepare, and it also carries all the health benefits of apples, ginger, oranges, cranberries, and spices like cardamom, ginger, and cinnamon in one irresistible drink that everyone in your family will enjoy.
   

Ingredients  

 

Apple juice - 8 cups 

 

Orange - 1 (thinly sliced) 

 

Fresh cranberries - 1/2 cup 

 

Whole cardamom pods - 6 

 

Fresh ginger - 1-inch piece (thinly sliced) 

 

Cinnamon sticks - 4 

 

Whole cloves - 3 

Method : 

Combine all the ingredients in a large stockpot. 

 

Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.Let cool for 5 minutes and strain. 

 

You can serve this drink warm or cold and store it in the refrigerator for up to 3 days.

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Cranberry Coconut Pistachio Chocolate Bars

Ingredients 

 3 cups Wilton Light Cocoa Candy Melts

 ½ cup pistachios

 ½ cup dried cranberries

  ½ cup sweetened shredded coconut

 

 

Instructions

• Add candy melts to a large microwavable bowl. Microwave for 1 minute at 50% power. Stir. Microwave 30 seconds at 50% power. Stir. Continue to microwave at 30 second intervals until melted.
• Stir in pistachios, dried cranberries and coconut. Spoon into silicone chocolate bar molds. Smooth the top with an offset spatula. Let harden at room temperature for 1 hour. Gently push on the mold to release the chocolate bars.
   
  this isn't my recipe, found it easy n simple, thought that chocolate lovers will be happy to try it out.
  

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https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash and Candied Cranberries

 

Ingredients

Teff Ingredients:

• 1 cup Maskal Ivory Teff
• 3 cups water

Candied Cranberry Ingredients:

• 1 cup fresh cranberries
• 1 cup water
• 2 tablespoons vegan sugar

Roasted Butternut Squash Ingredients:

• 2 cups cubed butternut squash
• 2 teaspoons mild oil such as avocado or olive
• 1/4 teaspoon powdered rosemary or 1 sprig fresh
• A pinch of salt and pepper

Saute Ingredients:

• 1 tablespoon olive oil, or water saute to make oil-free
• 1 small onion, minced (about 1 cup)
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 2 cups chopped mushrooms
• 2 1/2 teaspoons poultry seasoning
• 1/2 teaspoon celery seeds

Instructions

1. Preheat the oven to 350 degrees, and oil a baking sheet.
2. Cook  the Maskal Ivory Teff Flour and water in a small saucepan. Cover and bring to a boil over high heat. Once the boil begins turn the heat to low and cook for 15 minutes. Stir, then remove from heat. Note: This can be made a day or two in advance.
3. Roast the Squash.Toss the butternut squash, oil, and rosemary all together in a mixing bowl. Spread on prepared baking sheet. Cook for 15 minutes. Stir the pieces around so they won’t get burnt, and cook 10 minutes more, or until tender. Set aside for later. Note: This can be made a day or two in advance.
4. Candy the Cranberries.Place the cranberries, water, and sugar into an uncovered small saucepan and bring just to a boil. Then turn to medium heat. Stir every few minutes until the cranberries begin to burst and most of the water has cooked off. Note: This can be made a day or two in advance.
5. Make the Saute.Heat the oil over medium high heat in a large skillet (large enough to add all the cooked teff in a later step). Once the oil is hot, add the onion and salt and saute until translucent. Next add the garlic, mushrooms, poultry seasoning, and celery seeds. Saute until the mushrooms cook down.
6. Put the Dressing Together and Serve.Turn the heat to medium and add the cooked teff in large spoonfuls into the saute pan. Repeat until all the teff is mixed in. It will be sticky, but as you cook it this time, it will dry out a little bit. Chop the mixture up continuously with a large spatula.
7. If your teff seems like it’s not drying at all, you can spread the mixture in a thin layer and flip pieces as they cook on one side. Be careful not to burn anything, you only want it just dry enough to mix with the saute ingredients. 
8.  Once the saute is well mixed and looks like dressing, chop it up with your spatula one last time and put into a large serving bowl and level off the top with the back of your spatula.
9. Place the roasted squash on the flattened top you just made and put the cranberries on top of the squash.

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 this isn't my recipe, but wanted to share this healthy recipe with all.

QUINOA AND BERRY SALAD

INGREDIENTS

quinoa  120 gm
fresh strawberries cut into wedges  40 gm
dried blueberries or cranberries   20 gm
mixed lettuce leaves cleaned and torn into small pieces, soaked in iced water for some time  120 gm
fresh  basil leaves  20 gm
extra virgin olive oil   40 ml
lemons juice and zest   4
honey  2 tbsp
garlic cloves chopped   2
chilli flakes  1/2 tsp
black pepper crushed  1/2 tsp
salt to taste

METHOD

take approximately  250 ml water and bring to a boil
add salt and the quinoa, boil for 12- 15 minutes
drain and cool
prepare the dressing by mixing extra virgin olive oil, lemon juice, zest, honey, garlic, chilli flakes, black pepper crushed and salt
divide the dressing into 2 mixing bowl
in one bowl add and toss the quinoa while in the other, toss the lettuce along with berries and basil
on a serving plate, arrange the tossed lettuce-berries and quinoa in layers and serve.

this is a very healthy salad, to know the nutritious values of quinoa, kindly see my cancer blog, thanks.




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LOW-FAT ORANGE CRANBERRY MUFFINS

INGREDIENTS

all purpose flour    2 1/4 cups
whole wheat flour   3/4 cup
baking pdr.  1 tbsp
baking soda  1 1/2 tsp
salt   1 1/2 tsp
cinnamon ground   1 tsp
orange  1 big de-seeded & cut into 8 sections
cranberries fresh/ frozen   1 1/2 cups
eggs  3 big ones
apple sauce  1 1/2 cups
brown sugar   1 1/2 cups
walnuts chopped  1/4 cup

METHOD

pre-heat over to 400 deg F.
lightly coat muffin pan with cooking oil spray or line with cupcake papers
in a large bowl, stir together flours, baking pdr., baking soda, salt & cinnamon & keep aside.
purée the orange in a food processor, add cranberries & pulse until coarsely chopped.
add eggs, apple sauce & brown sugar, pulse till well mixed.
pour into dry ingredients, stir just until blended.
spoon into muffin cups  3/4 full, sprinkle with walnuts.
bake for 18- 20 minutes or until top springs back when touched lightly.

Cranberry Muesli

• 1/2 cup low-fat plain yogurt
• 1/2 cup unsweetened or sweetened cranberry juice
• 6 tablespoons old-fashioned rolled oats, (not quick-cooking )
• 2 tablespoons dried cranberries
• 1 tablespoon unsalted flax seeds
• 1 tablespoon wheat germ
• 2 teaspoons honey
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Method

Combine yogurt, juice, oats, cranberries, flax seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

Cranberry-Orange Fruit Bars

Ingredients

CRUST

• 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or  oats, divided
• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons  oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 
  

FRUIT FILLING

• 5 cups cranberries, fresh or frozen, divided
• 1/2 cup orange juice
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 cup orange segments
• 1 1/2 teaspoons freshly grated orange zest
• 1 teaspoon vanilla extract

Method

1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
4. To prepare fruit filling & assemble bars: Combine 3 cups cranberries, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 2 cups cranberries, orange zest and 1 teaspoon vanilla.
5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

 Tip- Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.

Cranberry-Walnut Relish

Cranberry-Walnut Relish

Ingredients

Granulated sugar: 250gm

Dark brown sugar: 250gm

Maple syrup: 200ml

Water: 700

Ground cinnamon: 15gm

Nutmeg, freshly grated: 5gm

Cranberries: 400 gm

Oranges, peeled and divided into segments: 2

Walnuts, coarsely chopped: 200 gm

Method: Bring the sugars, maple syrup, water, cinnamon and nutmeg to a boil. Reduce to a simmer and cook gently for five minutes. Add the cranberries and continue to simmer, uncovered, until half the berries pop.

Remove from heat; then stir in the orange segments. Allow the mixture to cool, then stir in the walnut pieces.