Seasonally chic, seductively wholesome Apple Cider The best addition to meals this season! By Phoebe Canakis, Phoebe’s Pure Foods
Quinoa Salad • 1 cup dry quinoa • 1 cup water or broth • 1 cup cider • 2 tsp dried thyme • pinch salt Bring the liquid to a boil, add quinoa, cover, lower heat to simmer, cook for 10 minutes. Remove from heat and fluid with fork. (Will yield approximately 4 cups cooked.)
• 12 oz organic carrots, sweet potato or winter squash, brussels sprouts, chopped • 1 small onion, chopped • 2 cloves garlic, sliced • Sprinkle of extra virgin olive oil to lightly coat the veggies • Optional: nuts and dried fruit
Preheat oven to 425 degrees. Toss the chopped veggies in a splash of olive oil to lightly coat. Prepare a layer of aluminum foil, on a baking sheet, with non-stick spray/olive oil. Spread the veggies on the pan and cook for 8 minutes at a time removing after the first 8 min to stir the veggies for an even roast and prevent burning. Once the veggies are golden mix with the quinoa, nuts, dried fruit and dressing to serve warm or chilled. Dressing 2T extra virgin olive oil, 1T red wine vinegar, splash of agave or maple syrup, dash of nutmeg & cinnamon
Apple Cider Chili • • • • • • •
1 1/2 lb ground chicken or turkey 1 T extra virgin olive oil 8 oz mushrooms, chopped (baby bella or portabella - not white) 1 medium onion, chopped 2 cloves garlic, chopped 1 small jalapeño pepper, diced 1/4 c roasted red pepper (i love to freeze roasted red pepper to have on hand for recipes like this) • splash Worcestershire • 1 tsp salt • 1T thyme • 1 T all purpose seasoning (mrs. dash) • 2 cups broth • 2 cups apple cider • 3, 14 oz cans diced tomatoes • 1 cup dry brown rice • 1 cup corn, organic • 2 cups dried beans, that have been reconstituted = 6 cups cooked beans yield approximately 6 lbs or 8, 12oz servings This recipe can easily be made vegan/vegetarian. Substitute the ground turkey with diced winter squash, extra mushrooms or potatoes. I prepared this dish in the crockpot but you can simmer it on the stove until the ingredients are thoroughly cooked. In a large pot (3-4 quarts) sauté the onions, garlic and olive oil on mediumhigh heat for approximately 15 minutes, until they start to caramelize, add the mushrooms and continue to cook until the mushrooms have softened (5-8 minutes). Add the ground turkey, jalapeño pepper, Worcestershire sauce, and thyme continuing to cook until browned. Add the liquid ingredients, corn, rice, beans, roasted red pepper and tomato, cover and simmer on medium-low until the rice has cooked