Cooking with 'Hope'

Mulled Cranberry-Apple Cider

Mulled Cranberry-Apple Cider Makes almost 3 quarts. Recipe maybe divided in half.

Published: Wednesday, October 31, 2012 at 12:55 PM.

Autumn Harvest Recipes

Autumn brings an abundant supply of harvested fruits and vegetables. It a season of pleasant aromas from fruits, vegetables and nuts, and a time of parading spectrums of bright leaf colors of yellow, orange, red and purple. The senses are piqued this time of the year and the flavors of fresh harvested foods and a mixture of delicious spices offer an array of satisfying dishes for months to come.

The season abounds with apples, pears, grapes, avocados, squash, pumpkins, cranberries, dark green vegetables, cauliflower, broccoli, string beans, egg plant, cabbage, mushrooms, potatoes, especially sweet potatoes, and Brussel sprouts, along with so many others. Enjoy the season’s bounty from root vegetables to dark colored and bright colored vegetables, nuts, fruits and cranberries. So many of these items have an abundance of health benefits.

To make any of the recipes below with less calories, use non-fat dairy products, including canned milk products and sugar substitutes. Using non-fat dairy products make the recipe less creamy but the taste remains the same. Also, using honey will add calories to the recipe.

Pumpkins and other squashes are very healthy and are filled with Vitamin A and antioxidants. There are so many pumpkin items today at the stores: pumpkin coffee, teas (I enjoy Bigelow’s Pumpkin Spice tea.), breads, muffins, cakes, cheese cakes, cookies, pies, smoothies, custards, side dishes, pancakes, waffles and many more. 

A can of pumpkin is a smart thing to have on your pantry shelf. Mixed with a little cinnamon and butter it makes a perfect side dish for dinner. One of my favorites is a pumpkin smoothie: Blend together 1 cup skim milk, ½ cup Greek yogurt, pinch of cinnamon, a little sugar or honey to taste, and some ice cubes, and just blend until smooth.

 



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