Easy Mulled Cider
Serves: 10-12
Difficulty: Easy
Prep Time: 5 Minutes
Cook Time: 40 Minutes

You won’t believe what an orange peel and three little cloves will do to two quarts of cider!

1 large orange
3 whole cloves
2¾ cups orange juice
8 cups apple cider/juice
¼ cup raisins
1 cinnamon stick

Peel the skin from the orange, leaving as much of the white pith behind as possible. Stick the cloves through the skin. Squeeze the juice from the orange and add it to the 2¾ cups orange juice. Place all the ingredients in a large, non-reactive pot and bring to a boil over high heat. Remove the pot from heat, cover and allow the flavors to blend for 30 minutes. Serve warm or cold.

Notes
Strain the mulled cider before serving to avoid any rogue raisins.
This should keep in the fridge for a week or so.
The cider can be kept warm in a saucepan over very low heat or in a slow cooker.

Music by: Gramercy Arms
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We take a little field trip with our friend Allie to get the key ingredient for a little something on those cold nights.

Music by: Conservative Man
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Coconut Rice
Serves: 4
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: ~30 Minutes

This rice has a very light flavor and pairs well with other curry-flavored veggies or tofu.

1 cup rice, rinsed
1/4 cup diced onion
1 can (14oz) coconut milk
1/4 cup water
2 slices fresh ginger root
2 teaspoons curry powder
1/2 teaspoon salt

In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Notes
Basmati or jasmine rice gives this rice a subtle undertone.
Use light coconut milk to make this a little healthier.
Add some extra ginger, curry powder or cayenne pepper for an extra kick. A few teaspoons of ginger spice can substitute for fresh.
Like most rice dishes, this freezes well.

Peanut-Butter Noodles
Serves: 4
Difficulty:  Easy
Prep Time: 10-15 Minutes
Cook Time: 10 Minutes

This great-tasting dish is so easy and quick to make! It’s the total package!

1/2 cup vegetable broth
1 1/2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons sweetener (agave nectar, sugar, etc…)
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces noodles

Optional for presentation:
1/4 cup chopped green onions
1/4 cup chopped peanuts

Cook noodles according to directions. While the noodles are cooking, combine broth, ginger, soy sauce, peanut butter, sweetener, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and stir until coated. Garnish with green onions and peanuts.

Notes
Use any type of noodles you’d like: pasta, soba, bean thread, etc.
You can try a teaspoon or two (or to taste) of powdered ginger instead of fresh.
Add assorted sliced veggies for some extra nutrition. The smaller the dice, the faster they’ll cook.
Edamame or tofu would add a great source of protein!