Orange Peel Tea

Orange Peel Tea

by | Aug 19, 2024 | Autumn, Drinks, Recipes, Tea, Winter

Orange Peel Tea

A Caffeine-free tea that has a ton of benefits.
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Prep Time 2 minutes
Cook Time 3 minutes
Course Drinks
Cuisine American, Indian
Servings 4 Cups
Calories 70 kcal

Equipment

  • 1 Pot Large enough to boil at least four cups of water.

Ingredients
  

  • 1 Orange Orange Peel I use my leftover orange peels for this. You can dry them on the counter over night if you have too many.
  • 1 Stick Cinnamon
  • 1 Star Anise
  • 3 Cloves
  • 4 Green Cardamom
  • 1 Small piece of Ginger
  • 1 tbsp Honey Or sweetener to taste

Instructions
 

  • Add water and orange peels to the pot. Bring water to a boil.
  • Add spices and ginger to the boiling water. Boil for 3 minutes or so.
  • Strain the tea into a container and add the honey. Do not let the peels sit in the tea as it will make the tea bitter.

Notes

Health Benefits:
Orange peels are rich in antioxidants and Vitamins A & C. They help to prevent cancer and heart diseases. They can maintain blood pressure and cholesterol. They have many anti-inflammatory properties and can help against heartburn, diarrhea, and to lose weight. Check out more HERE.
Cardamom lowers blood pressure and regulates blood sugar levels. It also supports weight loss and detoxifies the body. Like Orange peels, Cardamom is also good against Colds, Asthma, and Cancer. 
Cloves have vitamin E and vitamin K which help in fighting infections, decreasing pain & speeding-up wound healing. They also may play a hand in preventing cancer, promoting optimal digestion, and boosting libido.
Star anise contains compounds that have anti-inflammatory properties and can treat microbial infections, regulate blood sugar, fight cancer, and improve heart health. 
Cinnamon, like each of the spices above, has antioxidants and polyphenols. It can protect against heart disease and improve sensitivity to insulin for better digestion, lower blood sugar levels, and better blood sugar control. Cinnamon may help to protect against cancer, Alzheimer’s, and Parkinson’s disease.
Keyword Healthy
Easy Risotto

Easy Risotto

by | May 2, 2023 | Grains, Recipes, Sides, Vegetarian

Easy Risotto

This version of risotto is easy and simple to make. I often do not add cheese since the starch of the rice provides the creaminess of the dish and is indulgent without the added calories. Try it both ways and tell me your thoughts.
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Prep Time 10 minutes
Cook Time 17 minutes
Course Side Dish
Cuisine American, French, Italian

Equipment

  • 1 Glass 2 Quart Casserole Bowl microwave-safe glass dish with a lid
  • 2 Measuring cups

Ingredients
  

  • 1 cup Arborio rice
  • 1 1/2 cups vegetable or chicken broth do not substitute with water
  • 3/4 cups white wine

Optional Mix-Ins

  • 1 cup sauteed mushrooms
  • 1/2 cup cooked shallots
  • 1 - 1 1/2 cups Parmesan cheese

Instructions
 

  • In the dish, microwave the broth to boiling (2-3 minutes on high).
  • Pour in rice. Cover and cook for 6 minutes on medium (50%).
  • Stir in the wine and optional mix-ins if you want their flavors to infuse with the rice. Cook for another 10 minutes on medium (50%). When this completes, add salt to taste and stir. You may want to add butter or olive oil or more cheese.
Brown Long Grain Rice

Brown Long Grain Rice

by | May 2, 2023 | Grains, Sides, Vegetarian

Brown Long Grain Rice

This recipe is for microwaving any long-grain brown rice, including Basmati. Cooking rice in the microwave is an easy way to cook rice without using a stovetop eye and it will not burn.
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Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American, Indian
Servings 4 People

Equipment

  • 1 Glass 2 Quart Casserole Bowl microwave-safe glass dish with a lid

Ingredients
  

  • 1 cup Brown Basmati or Brown Long Grain Rice
  • 2 cups vegetable broth or water You can also use spice-seasoned water based on what type of rice you would like. Example - add turmeric for an Indian dish.

Instructions
 

  • Add the rice and broth into the dish. Place the lid firmly on the dish. Put it in the microwave.
  • Set the microwave for 10 minutes on HIGH and then 25 minutes on medium or 50%.
    Note: You should be able to program the whole set at once; check your handbook if it is not apparent on your microwave.
  • At the end of the cooking time, add olive oil or butter and salt to taste. Fluff with a fork and serve.

Notes

The cooking times will vary based on your microwave. If the broth boils over, set the microwave to 10 minutes on 80% and 25 on 40% or adjust as needed. 

Spoonbread

by | May 2, 2023 | Autumn, Recipes, Vegetarian, Winter

Spoonbread

Spoonbread is a colonial cornbread recipe that goes well with Roasts and other traditional American foods.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish, Snack
Cuisine American
Servings 6 People

Equipment

  • 1 Oven Pre-heat to 425F (220C)
  • 1 Baking Dish oven-safe; I use a 8x11inch 2qt dish because I like the crunchy corners

Ingredients
  

  • 1 cup Cornmeal You will want a medium or fine ground; do not use coarse ground or the spoonbread will be gritty
  • 1 tsp Salt
  • 2 cups Boiling Water
  • 1 cup Milk
  • 4 Large Eggs

Instructions
 

  • Preheat your oven to 425F (220C) and boil your water.
  • Place the butter into your baking dish and put dish in the oven to melt the butter. Be cautious not to burn the butter.
  • Mix the cornmeal, salt, and boiling water. Beat with a whisk or fork until lumps are gone. Stir the milk in first to cool off the mixture a bit. Then stir in the eggs. Whisk again until all lumps are gone.
    Note: If you add the eggs to the boiling water you will cook the eggs and the spoonbread will be eggy. So add the milk first.
  • Make sure the melted butter coats the dish, then pour your mixture into your dish. Bake 25-30 minutes and serve warm. Sometimes I broil it for a minute at the end to get a bit of crunch in the crust.
    The end result should be almost like a firm custard.
White Bean Soup

White Bean Soup

by | May 1, 2023 | Autumn, Recipes, Spring, Vegetarian, Winter

White Bean Soup

This soup is great with crunchy bread on a rainy day.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 People

Equipment

  • 1 Large Pot
  • 1 Immersion Blender Or you can use a spoon and SMASH
  • 1 Oven to heat the bread

Ingredients
  

  • 4 cloves garlic crushed
  • 1/2 yellow onion
  • 3 15oz cans cannellini beans drained and rinsed
  • 2 cups vegetable broth
  • 2 sprigs fresh rosemary You can also use dried if you prefer
  • 1 Tbsp Cumin
  • 3 TBSP Coriander
  • 1 Tbsp garlic powder
  • 1 Bay Leaf take out before blending!
  • Salt & Pepper to taste
  • 2 cups fresh spinach coarsely chopped
  • 1/2 whole lemon

Optional Add-Ins

  • 1 1/2 cup Shredded Chicken
  • 1/2 cup bacon or ham
  • 1 1/2 cup mushrooms chopped

Instructions
 

  • Crush the garlic and sauté in butter or olive oil. Preheat your oven for the bread.
  • If you are adding the ham, bacon, or mushrooms, you would add it to this step and cook through. Remove the additional ingredients and set aside.
  • Add the three cans of beans to the pot along with broth, herbs, salt, and pepper. Bring to a boil, then reduce to simmer for 15 minutes.
  • Smash the beans or use the immersion blender to thicken the soup. Do not completely crush all of the beans or it will lose its chunky texture.
  • Add the bread to the oven to heat.
  • Add optional previously cooked chicken, ham, or mushrooms. Cook for another 10 minutes.
  • Add spinach, stir, and let it cook for a few more minutes. You want to make sure the spinach is just cooked.
  • Squirt a bit of lemon in at the end, to taste. Serve with crusty hot bread.

Notes

You can add extra protein if you are feeding more people. In the past, I have added shredded cooked chicken at the end to warm it through. Or to keep it vegetarian, chopped mushrooms sautéed with the garlic.
If you want something heavier, try using bacon or fried ham, which you would sauté with the garlic at the beginning of the recipe.