07:47 07:47

Pumpkin Cranberry Bread

By | 2016-04-07T15:27:49+00:00 September 29th, 2015|Categories: April's Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Eggs, Recipes, Seasonal Recipes|Tags: , , , |Comments Off on Pumpkin Cranberry Bread

A variation on one of my mother’s recipes, this bread is rich with warm and sweet spices, and moist from the pumpkin.  Bright, tart cranberries and orange zest enliven it further–wonderful on a cool autumn or winter day, and great for gift giving.

Enjoy!

April

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17:27 17:27

Pho Bo Stock

By | 2015-11-19T09:58:40+00:00 December 29th, 2014|Categories: Blogs, Comfort Food, Crock pot, Recipes, Soups and Stew|Tags: |Comments Off on Pho Bo Stock

Fuh? Yes, fuh? It really sounds like a question when you pronounce it correctly.  Pho is to the Vietnamese what chicken soup is to Americans.  This classic street food is a spicy, exotic meal in a bowl and has many variations.  It may sound intimidating, but really it is quite simple and well worth it.  But before you can make the soup, you have to make the stock.Pho Bo Stock – A basic stock recipe for pho. – oxtail (trimmed of excess fat), beef shank or brisket, onions (peeled and quartered), carrots (scrubbed and quartered), ginger (chunked), cloves (that’s the sweet spice…not garlic), cinnamon sticks, star anise, whole black peppercorns, tamari, nuoc cham (found at Asian markets), salt, water, Cook the meat: Place oxtail or beef bones in large deep stock pot and cover with water. Bring to a boil meat for a 15 minutes. Drain the meat, cleaning off any frothy scum. Clean out the pan. ; Cook the stock: Return meat to pan or place the meat in a crock pot. Add all ingredients except nouc cham and salt.

Cover with 12 cups of water and bring to a boil. If using a crock pot, cook on highest temperature. Simmer on covered for at least 2-3 hours–6 hours is even better!

Remove lid and simmer uncovered until stock reduces to about 8 cups total (about 1 hour). Skim off any excess fat.
; Strain the stock: Strain stock into another pan. Your stock is now ready to be used in Pho Bo or another recipe. You can also freeze the stock down for later use.; – Energetics–
Broths made with marrow are deeply nourishing and strengthening. Spices like cinnamon and clove […]

11:34 11:34

Honey Spiced Nuts

By | 2016-12-29T12:24:19+00:00 September 10th, 2014|Categories: April's Blogs, Autumn, Blogs, Herbs & Spices, Snacks, Winter|Tags: , , , , |Comments Off on Honey Spiced Nuts

Spiced nuts are staple in my kitchen.  I make up a large batch and freeze them. A small bowl is set out on the counter for snacks and we toss them onto salads, over hot grain cereals, into granola or send them off to school for a nutritious snack. This recipe is a general guide, feel free to use your favorite spice combinations or to add in minced candied ginger or dried fruits like cranberries.Honey Spiced Nuts – – mixed nuts (cashews, pecans, walnuts…choose your favorites), honey or maple syrup (start with less and increase to just cover the nuts, to avoid gooey nuts), cinnamon, nutmeg, cloves, ginger, salt and pepper (to taste), – Healing Benefits: Although nuts will vary in their content of protein, oils, vitamins and minerals we can look at them overall and get the general idea of what they have to offer. As a group nuts build and strengthen the body.  They add on weight and fight deficiencies.  Yin building (fluids and fats) and warming nuts are good for thin, weak and frail types but should be avoided if there is excess dampness, phlegm or yeast.  Too many nuts can scatter the energy making a person feel ungrounded or unfocused.

Primary Season: Autumn and Winter.