andreacecelia

[andreacecelia]

A delicious and nutritious vegetarian burger featuring garlicky red quinoa patties paired with a vibrant mango black bean salsa. This burger is bursting with flavors and textures that will satisfy your taste buds.

Ingredients: 1 cup cooked red quinoa. 1/2 cup black beans, mashed. 2 cloves garlic, minced. 1/4 cup red bell pepper, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/2 teaspoon cumin. Salt and black pepper to taste. 1/2 cup breadcrumbs. 2 tablespoons olive oil. 4 burger buns. Lettuce leaves. Sliced tomatoes. Mango Black Bean Salsa see instructions below. Sliced avocado optional. Sour cream or yogurt optional, for garnish.

Instructions: Put the cooked red quinoa, mashed black beans, minced garlic, finely chopped red bell pepper, red onion, and fresh cilantro in a large bowl. Salt and black pepper should be added to the mix. Combine well by mixing. Slowly add the breadcrumbs to the mixture until it comes together and can be shaped into patties. To get the right consistency, add more breadcrumbs if you need to. Split the mixture in half and shape each half into a burger patty. Set a pan on medium heat and add the olive oil. Start by adding the quinoa patties. Cook for four to five minutes on each side, or until they turn golden brown and are fully cooked. Do the following to make the mango black bean salsa while the patties are cooking: In a bowl, mix together 1/2 cup black beans, 1/4 cup red onion, 1/4 cup fresh cilantro, and the juice of 1 lime. Add salt and black pepper to taste and mix well. If you want, toast the burger buns before putting the burgers together. On the bottom half of each bun, put a lettuce leaf and then a quinoa patty. Put sliced tomatoes, a lot of mango black bean salsa, and sliced avocado on top of the patties, if you want to. If you want, you can add a dollop of sour cream or yogurt and then cover it with the top half of the burger bun. Enjoy the hot Garlicky Red Quinoa Patties with Mango Black Bean Salsa Burgers!

Prep Time: 20 minutes

Cook Time: 10 minutes

Hamilton Jewish Community

[andreacecelia]

Enjoy the rich flavors of dark chocolate that have been infused with delicate hints of rose and nutty tahini. These rich brownies are a delicious new take on an old favorite.

Ingredients: 200g dark chocolate. 200g unsalted butter. 250g granulated sugar. 3 large eggs. 1 tsp vanilla extract. 100g all-purpose flour. 25g cocoa powder. 2 tbsp tahini. 1-2 tsp rosewater. A pinch of salt.

Instructions: Warm the oven up to 350F 182C. Line and grease a square baking pan. Melt the dark chocolate and butter in a bowl that can handle heat over a pan of simmering water. Stir the mixture until it is smooth. Take it off the heat and let it cool down a bit. Whisk the sugar, eggs, and vanilla extract together well in a different bowl. The chocolate mixture should be poured into the egg mixture and mixed until it is smooth. Add the cocoa powder, salt, and flour all at once. Fold gently until everything is just mixed. Spread the batter out evenly in the baking pan that has been prepared. Add rosewater to a small bowl and mix tahini with it until it's smooth. Put spoonfuls of the tahini mix on top of the brownie batter. Stir it into the batter with a knife or skewer. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting the brownies into squares, let them cool all the way in the pan.

Prep Time: 20 minutes

Cook Time: 25 minutes

pearl moss press

[andreacecelia]

This Mini Mexican Beef Pizza is full of tasty flavors and great for a quick and filling meal. Putting seasoned ground beef, refried beans, salsa, and melted cheddar cheese on a crispy tortilla makes a satisfying bite. The toppings add a hint of spice and freshness.

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 1 bell pepper, diced. 1 can 8 oz refried beans. 1/2 cup salsa. 1 cup shredded cheddar cheese. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. 8 small flour tortillas. Salt and pepper to taste. Optional toppings: sour cream, diced tomatoes, sliced jalapenos.

Instructions: Preheat the oven to 375F 190C. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add chopped onion and bell pepper to the skillet, cook until softened. Stir in refried beans and salsa, mix well. Season with salt and pepper to taste. Place flour tortillas on a baking sheet. Spread beef and bean mixture evenly over each tortilla. Sprinkle shredded cheddar cheese on top of the beef mixture. Add sliced black olives on each pizza. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle chopped cilantro over the pizzas. Serve hot, optionally topped with sour cream, diced tomatoes, and sliced jalapenos.

Prep Time: 15 minutes

Cook Time: 12 minutes

muuh

[andreacecelia]

This Slow Cooker White Chicken Chili from Grandbaby Cakes is a comforting and flavorful dish perfect for chilly nights. With tender chicken, hearty white beans, and a blend of spices, it's sure to become a family favorite. Let your slow cooker do the work for you!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 onion, diced. 2 cloves garlic, minced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup frozen corn kernels. 1/2 cup heavy cream. 1/4 cup chopped fresh cilantro, for garnish.

Instructions: In a slow cooker, combine chicken, onion, garlic, white beans, green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are well blended. About 30 minutes before serving, stir in frozen corn and heavy cream. Once heated through, serve hot, garnished with chopped cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

misfit stream

[andreacecelia]

These Easy Waffles are a perfect breakfast treat for lazy mornings or special occasions. They are fluffy on the inside and crispy on the outside, making them a family favorite.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a bowl. Put the eggs in a different bowl and beat them. Then add the milk, oil, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the manufacturer's instructions for heating up your waffle iron and give it a little grease if it needs it. Put the right amount of waffle batter on a waffle iron that has already been heated up. Cook the waffles until they are golden brown and crisp. With care, take the waffles out of the iron and serve them hot with your favorite toppings, like whipped cream, maple syrup, or fresh berries. Enjoy your tasty waffles that you made yourself!

Prep Time: 10 minutes

Cook Time: 15 minutes

Sangha Wellness Studio

[andreacecelia]

This vegan take on the traditional tart with caramelized onions, brie, and Brussels sprouts is a hearty and tasty meal. The caramelized onions make the dish sweet, and the Brussels sprouts give it a deliciously earthy taste. Vegan brie cheese adds a rich and creamy taste without any dairy.

Ingredients: 1 vegan puff pastry sheet. 2 tablespoons olive oil. 3 large onions, thinly sliced. 1 tablespoon balsamic vinegar. 1 tablespoon maple syrup. Salt and pepper to taste. 1 cup Brussels sprouts, halved. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 cup vegan brie cheese, sliced. Fresh thyme leaves for garnish.

Instructions: Preheat the oven to 200C 400F. Roll out the puff pastry sheet on a baking tray lined with parchment paper. Prick the pastry with a fork and bake for 10 minutes until lightly golden. In a large skillet, heat olive oil over medium heat. Add the onions and cook until softened, about 10 minutes. Stir in balsamic vinegar, maple syrup, salt, and pepper. Cook for another 10-15 minutes until the onions are caramelized. In a separate skillet, heat olive oil over medium-high heat. Add the Brussels sprouts and soy sauce. Cook for 5-7 minutes until tender. Sprinkle nutritional yeast over the Brussels sprouts and stir to combine. Spread the caramelized onions over the baked puff pastry, leaving a border around the edges. Arrange the cooked Brussels sprouts on top of the onions. Place the sliced vegan brie cheese evenly over the Brussels sprouts. Bake for another 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Leopard Techie

[andreacecelia]

Ginger garlic pan-roasted swordfish in the style of a restaurant is a tasty seafood dish full of ginger, garlic, and soy sauce flavors. After being seared to perfection, the swordfish is covered in a tasty ginger garlic sauce that goes well with its strong flavor.

Ingredients: 4 swordfish fillets about 6 ounces each. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 tablespoon grated fresh ginger. Salt and pepper to taste. 2 tablespoons soy sauce. 2 tablespoons lemon juice. 2 tablespoons chopped fresh parsley. Lemon wedges, for serving.

Instructions: Pat dry the swordfish fillets with paper towels and season with salt and pepper. In a small bowl, mix together the soy sauce, lemon juice, minced garlic, and grated ginger. Heat olive oil in a large skillet over medium-high heat. Place the swordfish fillets in the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Pour the soy sauce mixture over the swordfish fillets in the skillet. Cook for another minute, spooning the sauce over the fillets to coat them evenly. Sprinkle chopped parsley over the swordfish fillets and remove from heat. Serve the ginger garlic swordfish hot, garnished with lemon wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Aharon Bensimon

[andreacecelia]

This Candy Bar Brownie Trifle Parfait is so tasty with its layers of brownie, chocolate, whipped cream, candy bars, and caramel.

Ingredients: 1 package brownie mix. 1 cup chocolate syrup. 2 cups whipped cream. 1 cup crushed candy bars assorted. 1 cup vanilla pudding. 1/2 cup caramel sauce. 1/2 cup chopped nuts optional.

Instructions: Follow the directions on the package to make the brownie mix, then bake it. Once the brownies are cool, cut them into cubes that are easy to eat. Put the brownie cubes at the bottom of parfait glasses. Put chocolate syrup on top of the brownie layer. Put some whipped cream on top of the chocolate syrup. On top of the whipped cream layer, sprinkle crushed candy bars. Put some vanilla pudding on top of the candy bars. Cover the pudding layer with caramel sauce. Put more layers on top until the glasses are full. Put some whipped cream on top and chopped nuts on top if you want. Put it in the fridge for at least an hour before you serve it.

Prep Time: 30 minutes

Cook Time: 25 minutes

calipso

[andreacecelia]

This vegan chickpea stew with chili is hearty, tasty, and great for cold nights. It's easy to make and taste great thanks to the protein-rich chickpeas and fragrant spices.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can diced tomatoes. 4 cups vegetable broth. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the diced onion and garlic, cook them until they get soft. Cumin, paprika, chili powder, and diced bell pepper should all be added. For two to three minutes. Add the vegetable broth and diced tomatoes. Bring to a low boil. Stir the stew every now and then for 20 to 25 minutes. Add pepper and salt to taste. Serve hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 30 minutes

Lucky dog gaming

[andreacecelia]

A delicious grilled cheese sandwich filled with juicy steak, savory mushrooms, and melted Swiss cheese, perfect for a hearty meal.

Ingredients: 4 slices of steak cooked. 1 cup sliced mushrooms. 4 slices Swiss cheese. 4 slices bread. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Heat a skillet over medium heat. Add sliced mushrooms to the skillet and cook until tender, about 5 minutes. Season with salt and pepper. Remove mushrooms from the skillet and set aside. Butter one side of each bread slice. Place one slice of bread, butter side down, on the skillet. Layer with cooked steak slices, sauted mushrooms, and Swiss cheese. Top with another slice of bread, butter side up. Cook until bread is golden brown and cheese is melted, about 3-4 minutes per side. Repeat with remaining ingredients to make the second sandwich. Slice sandwiches diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Past and Present Christchurch

[andreacecelia]

This Romesco pasta dish is tasty and filling. The sauce is made from roasted red bell peppers, almonds, and spices, and it's rich and nutty. It's simple to make and great for a cozy dinner during the week or a special event.

Ingredients: 12 oz pasta. 1 cup roasted red bell peppers. 1/2 cup almonds, toasted. 2 cloves garlic. 1/4 cup tomato paste. 2 tbsp red wine vinegar. 1 tsp smoked paprika. 1/4 tsp cayenne pepper. 1/2 cup olive oil. Salt and pepper to taste. Fresh parsley, for garnish. Grated Parmesan cheese, for serving.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine the roasted red bell peppers, almonds, garlic, tomato paste, red wine vinegar, smoked paprika, and cayenne pepper. Pulse until smooth. With the food processor running, slowly drizzle in the olive oil until the sauce is well combined and smooth. Season with salt and pepper to taste. In a large skillet, heat the Romesco sauce over medium heat until warmed through. Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly. Serve the Romesco pasta hot, garnished with fresh parsley and grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

ispt

[andreacecelia]

The rich, smoky flavor of Traeger Pulled Pork comes from a pork butt that has been smoked just right. A savory rub, a mustard slather, and slow smoking on your Traeger grill make pulled pork that is tender and full of flavor. It's great for tacos, sandwiches, or any dish that calls for pulled pork.

Ingredients: 1 whole bone-in pork butt approximately 8-10 pounds. 1/4 cup yellow mustard. 1/4 cup apple cider vinegar. 1/4 cup Traeger Pork & Poultry Rub or your favorite barbecue rub. Wood pellets hickory or applewood recommended.

Instructions: To add more flavor, heat your Traeger smoker to 225F 107C using hickory or applewood pellets. To make a sauce for the pork butt, mix yellow mustard and apple cider vinegar in a small bowl. Spread the mustard slather all over the pork butt and place it on a clean surface. Spread the Traeger Pork & Poultry Rub or your favorite rub out on top of the pork and pat it down so it sticks better. When the smoker is ready, put the pork butt right on the grates with the fat side facing up. The pork should be smoked for about 1.5 hours per pound, or until the internal temperature reaches 200F 93C and the meat is soft enough to shred. Take the pork butt off the Traeger and set it aside for 30 minutes to cool down. Using two forks, shred the pulled pork, getting rid of any bones or extra fat. You can put the Traeger Pulled Pork on buns, tacos, or any other way you like. Eat your Traeger-smoked pulled pork and enjoy the smokey, tasty goodness!

Prep Time: 20 minutes

Cook Time: 12 minutes

RMP International Conference in Social Sciences Research

[andreacecelia]

The smokey and sweet flavors in these Smokin' Baby Got Back Ribs work so well together. The dry rub gives the meat more depth, and the tangy glaze makes the whole thing taste better. Get ready for a great time at your next barbecue!

Ingredients: 2 racks baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup apple cider vinegar. 1/4 cup Dijon mustard. 1/4 cup ketchup. 1/4 cup honey. Wood chips for smoking.

Instructions: Remove the membrane from the back of the ribs for better flavor penetration. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the dry rub. Rub the dry rub generously over both sides of the ribs. Let them sit for at least 30 minutes to marinate. Preheat your smoker to 225F 107C and add wood chips for smoking flavor. Place the ribs on the smoker grates and smoke for 3 hours, maintaining a steady temperature. In a separate bowl, whisk together apple cider vinegar, Dijon mustard, ketchup, and honey to create the glaze. After 3 hours, brush the ribs with the glaze and continue smoking for an additional 1-2 hours or until the ribs are tender. Remove the ribs from the smoker and let them rest for a few minutes before slicing. Serve the Smokin' Baby Got Back Ribs with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 4 minutes

P?átelé - Irena Sarplaninac

[andreacecelia]

The rich flavor of espresso-infused shortbread cookies melts in your mouth.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 teaspoons instant espresso powder. 2 cups all-purpose flour. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a bowl, cream together the softened butter, powdered sugar, and instant espresso powder until smooth. Gradually add the flour and salt to the butter mixture. Mix until just combined. Shape the dough into a log or press it into a rectangular baking pan. If using a log, slice the dough into rounds. If using a baking pan, score the dough into squares or rectangles. Place the cookies on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Espresso Shortbread Cookies with a cup of coffee!

Prep Time: 15 minutes

Cook Time: 15 minutes

Multidisciplinary Conference on Technology and Engineering

[andreacecelia]

A creamy and flavorful cauliflower soup with a kick of Pepper Jack cheese, slow-cooked to perfection.

Ingredients: 1 large cauliflower, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup shredded Pepper Jack cheese. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Place chopped cauliflower, diced onion, minced garlic, and vegetable broth in the slow cooker. Cook on low for 6-8 hours or until cauliflower is tender. Using an immersion blender, blend the soup until smooth. Stir in shredded Pepper Jack cheese, heavy cream, dried thyme, salt, and pepper. Continue cooking on low for an additional 30 minutes or until cheese is melted and soup is heated through. Serve hot, garnished with additional shredded Pepper Jack cheese and a sprinkle of thyme.

Prep Time: 15 minutes

Cook Time: 360 minutes

Yoga

[andreacecelia]

Enjoy the crispy and flavorful taste of homemade curly fries made in the air fryer or oven. These fries are seasoned to perfection and make a delicious snack or side dish for any occasion.

Ingredients: 2 large potatoes. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Peel the potatoes and cut them into thin curly fries using a spiralizer. Place the curly fries in a bowl and drizzle with olive oil. Sprinkle garlic powder, paprika, salt, and pepper. Toss to coat evenly. Preheat the air fryer to 400F 200C or preheat the oven to 425F 220C. For air fryer: Place the seasoned curly fries in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through, until crispy and golden brown. For oven: Spread the seasoned curly fries on a baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown. Once cooked, remove the curly fries from the air fryer or oven and serve immediately.

Prep Time: 15 minutes

Cook Time: 20 minutes

GHS Library Links

[andreacecelia]

Indulge in a delightful and creamy cherry ice cream made with wholesome ingredients suitable for Paleo, AIP, SCD, and Vegan diets. This refreshing treat is bursting with the natural sweetness of cherries and the rich creaminess of coconut milk.

Ingredients: 2 cups frozen cherries. 1 can full-fat coconut milk refrigerated overnight. 2 tablespoons maple syrup optional. 1 teaspoon vanilla extract omit for AIP. Pinch of sea salt.

Instructions: Blend together the frozen cherries, chilled coconut milk, vanilla extract if not following AIP, maple syrup if using, and a small pinch of sea salt in a blender. Scrape down the sides as necessary, and blend until creamy and smooth. If needed, adjust the sweetness with a taste and add more maple syrup. Pour the mixture into an ice cream maker and process until thick and creamy, following the manufacturer's instructions. If you want a firmer texture, transfer to a container and freeze for two to three hours, or serve right away for a soft-serve consistency.

Prep Time: 10 minutes

Cook Time: 0 minutes

Virtasalmen Kalastusalue