Pearandcinnamonmilk Recipes
PEAR AND CINNAMON MILK
Make and share this Pear and Cinnamon Milk recipe from Food.com.
Provided by AmandaInOz
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a blender.
- Pour into a balloon shaped glass.
Nutrition Facts : Calories 166.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 24.9, Sodium 59.5, Carbohydrate 23.9, Fiber 3.2, Sugar 12.5, Protein 4.3
CINNAMON AND PEAR OATMEAL
Donate your boxed instant oatmeal to a food bank. Old fashioned oatmeal is the ticket. From www.aicr.org.
Provided by COOKGIRl
Categories Breakfast
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Note: I also tested this recipe using canned pears in their own juice and think canned pears would be a suitable substitute for fresh.
- In a cast iron skillet on medium-high (depends on your range)heat dry roast the oatmeal and cinnamon for approximately 4-5 mintes. DO NOT burn. Remove pan from heat.
- In a saucepan combine the pear nectar with 3/4 cup water. Cook slowly over medium heat just until bubbles appear around the edges. DO NOT boil.
- Add the toasted oats, the grated pear, and salt. Cook mixture stirring constantly, until the oats are tender; about 10-12 minutes.
- Stir in the raisins just before serving.
- Top each serving with a dollop of yogurt.
Nutrition Facts : Calories 303.1, Fat 3.5, SaturatedFat 1, Cholesterol 3.1, Sodium 122.3, Carbohydrate 61.1, Fiber 7.7, Sugar 26, Protein 10.3
VANILLA AND CINNAMON MILK
Make and share this Vanilla and Cinnamon Milk recipe from Food.com.
Provided by ImPat
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put the milk, honey, vanilla extract and cinnamon in a small saucepan and cook stirring occasionally, over a low heat for 5-7 minutes or until warm.
- Pour into mugs and serve.
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- Dolma. Dolma (or tolma) is one of the most popular traditional foods in Armenia. It’s widely considered to be an Armenian national dish and is equally popular in the cuisines of many countries in the Balkans, the South Caucasus, Central Asia, and the Levant.
- Manti. Manti (or monta) refers to a type of dumpling popular throughout the South Caucasus, Central Asia, the Balkans, and beyond. They exist in many forms but Armenian manti are typically made with a spiced meat mixture, usually ground lamb or beef, wrapped in thin dough that’s either boiled or baked.
- Eech. Eech (or itch) refers to an Armenian bulgur salad. It’s similar to Lebanese tabbouleh except in eech, the bulgur isn’t just a supporting ingredient, it’s the star of the dish.
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- Basturma. Basturma (or abouhkd, pastirma) is a type of highly seasoned air-dried cured beef. It’s believed to be Armenian or Turkish in origin but it’s popular in the cuisines of several other countries like Greece, Egypt, Bulgaria, and North Macedonia.
- Kololik. Soups and stews form an important part of the Armenian diet, especially during winter. Armenian winters are long and cold so hot soups like kololik are served almost daily in Armenian homes.
- Harissa. Not to be confused with the Tunisian hot chili pepper paste, harissa (or harisa) refers to a type of Armenian porridge made with stewed chicken and cracked or coarsely ground wheat.
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- Matnakash. Matnakash refers to a type of traditional Armenian bread. It’s made with leavened wheat flour dough shaped into oval or round loaves with bold central ridges created by hand.
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