Golden Milk: Turmeric and Ginger Tea with Coconut Milk

Golden Milk: Turmeric and Ginger Tea with Coconut Milk

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 cups

Creamy, faintly sweet and fragrant with the potent flavors of ginger and turmeric, Golden Milk is a deeply nourishing drink, warming and perfect for winter afternoons.

Ingredients

• 1 1-inch knob fresh turmeric
• 1 1/2-inch knob fresh ginger
• 2 teaspoons ghee (buy it here)
• 1 cup full-fat coconut milk (buy it here)
• 1 cup coconut water (buy it here)
• 1 tablespoon manuka honey (buy it here)

Instructions

1. Peel both the turmeric and ginger, then grate them finely into a mortar or a molcajete (I use this one.) Spoon the ghee into the mortar or molcajete, and grind the ghee into the turmeric and ginger with your pestle until they form a fine paste.
2. Pour the coconut milk and coconut water into a saucepan, and spoon in the paste made with turmeric, ginger and ghee. Turn the heat up to medium-high and warm the ingredients together until little bubbles just begin to creep up the sides of the pot. Turn off the heat and cover the saucepan, allowing the turmeric and ginger to steep about 3 minutes. Strain the golden milk through a fine-mesh strainer or tea strainer into a tea pot. Stir in the Manuka honey and continue stirring until it dissolves. Serve warm.

Notes

Golden Milk is traditionally made with cow’s milk. If you wish to omit the coconut milk and coconut water, simply substitute 2 cups whole milk.

If you cannot find fresh turmeric, substitute 2 teaspoons organic powdered turmeric.

 

Reference: http://nourishedkitchen.com/golden-tea-turmeric-ginger-tea-coconut-milk/

Pasta Fagioli in the Crockpot~ just like Olive Garden

Pasta Fagioli in the Crockpot~ just like Olive Garden
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
Serve with a nice crisp green salad and some garlic bread! 

Enjoy

Easy Cherry Cobbler

Ingredients

• 2 can(s) Cherry pie filling
• 1 box(es) Golden Butter (or Yellow) cake mix
• 1 stick(s) butter sliced

Preparation

1. Empty both cans into a 9×13 pan
2. Open cake mix and spread evenly on top of cherries.
3. Slice butter and place pieces all over cake mix.
4. Bake at 350 for 25-30 mins.
5. Cool slightly and serve alone or with ice cream.

 

1. Prep time: 5 mins
2. Cooking Time: 25-30 mins.

 

Fannie Farmer’s Classic Baked Macaroni & Cheese

Ingredients:

Servings:
4

Units: US

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered
Directions:

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6.  Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10 Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13 Bake 20 minutes until the top is golden brown.
14. (You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Read more: Fannie Farmer’s Classic Baked Macaroni & Cheese

Peanut Butter Microwave Fudge (Quick and Easy)

Peanut Butter Microwave Fudge (Quick and Easy)

1 lb box Confectioners’ sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8×8 pan. Let cool then cut and enjoy!

Everyone will love this!