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October 2024 Recipes of the Month

Cooking Demonstration

Hally Health offers a variety of virtual demos and classes through Facebook Live. Among their most popular videos are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on Facebook.com/HealthAlliance at 1 p.m. CT, on the third Tuesday of the month.

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Apple Cinnamon Quinoa Cereal

Ingredients  

  • 1 cup uncooked quinoa

  • 1 tablespoon butter, divided

  • 2 medium apples, chopped

  • 1 1/2 cups cold water

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon apple pie spice

  • 3 tablespoons packed brown sugar

  • 1/4 cup fat-free skim milk

Directions

  1. Soak uncooked quinoa in a bowl of water for five minutes.

  2. Meanwhile, coat a large skillet with cooking spray and set over medium heat. When skillet is hot, melt 1/2 the tablespoon of butter and add the chopped apples. Cook about five to 10 minutes, until apples are soft and begin to caramelize, turning occasionally.

  3. Meanwhile, drain the quinoa. Add to a medium saucepan with the cold water and bring to a boil over medium high heat. Boil for one minute. Reduce heat to low and cover pan tightly, allowing quinoa to simmer for 10 minutes.

  4. When quinoa is cooked, remove from heat and fluff with a fork. Add remaining 1/2 tablespoon of butter, cinnamon, apple pie spice, brown sugar and milk, stirring to combine. Fold in the apples.

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Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

Ingredients

  • 1 cup brown rice (short grain, uncooked) 

  • 1 tablespoon olive oil (or cooking oil)

  • 2 garlic cloves, chopped

  • 1 red onion, peeled and finely chopped (medium)

  • 1 tablespoon curry powder

  • 2 cups fresh spinach, chopped

  • 2 cups low-sodium vegetable broth (or low-sodium chicken broth)

  • Salt and pepper (optional, to taste)

  • 1 cup dried apricots (chopped)

  • 1/2 cup pumpkin seeds, toasted (pepitas)

Directions

  1. Rinse the rice well. Heat the oil over medium heat in a large, heavy saucepan.

  2. Add the onions and garlic and cook for three to four minutes, then stir in 

    the curry powder.

  3. Add the rice and broth and bring to a boil over high heat. Reduce the heat, cover and simmer for 30 to 45 minutes until the liquid is absorbed.

  4. Remove from heat and stir in the apricots and spinach. Replace cover and let sit for 10 minutes.

  5. Add the pumpkin seeds, salt, pepper (and more curry if desired) and fluff with a fork.

  6. Serve immediately.