Axel Morin - Newspaper

[axelmorin]

Enjoy the most comforting pasta, which is easy to make in the Instant Pot. The delicious taste of beef, tomatoes, and melted mozzarella makes the experience even better.

Ingredients: 2 cups penne pasta. 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 cup beef broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes optional. Salt and black pepper to taste. 1 cup shredded mozzarella cheese. Fresh parsley for garnish.

Instructions: Set Instant Pot to saut mode and brown ground beef. Add chopped onion and garlic, saut until softened. Pour in crushed tomatoes, beef broth, oregano, basil, red pepper flakes, salt, and black pepper. Stir well. Add penne pasta, ensuring it is submerged in the liquid. Seal the Instant Pot, set to manual high pressure for 5 minutes. Once done, quick-release pressure and open the lid. Stir in shredded mozzarella until melted and creamy. Serve hot, garnished with fresh parsley. Enjoy the comforting goodness!

Nico

[axelmorin]

Indulge in the rich flavors of this CHEESY Broccoli Soup with the added goodness of bacon and tortellini. A perfect blend of comfort and taste!

Ingredients: 4 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 6 slices bacon, cooked and crumbled. 1 cup cheese tortellini. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 4 cups chicken broth. 2 cups whole milk. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Melt the butter in a big pot over medium-low heat. Add the flour and stir to make a roux. Cook for two minutes. Slowly whisk in the milk and chicken broth, making sure there are no lumps. Add the broccoli florets and cook them until they are soft. Mix in the Parmesan and cheddar cheeses until they melt and the mixture is smooth. To taste, add garlic powder, salt, and pepper. When the bacon is done, add the cheese tortellini and cook it until it's done. Enjoy the comfort in a bowl while it's hot!

Dale G

[axelmorin]

These cake pops are a perfect bite-sized treat for any occasion. They're easy to make and customizable with your favorite cake flavors and toppings.

Ingredients: 1 box cake mix. 1 cup frosting. 1 package candy melts. Cake pop sticks. Sprinkles optional.

Instructions: Bake the cake as directed on the package. After allowing the cake to cool fully, break it up into small pieces. Incorporate the frosting until a dough-like texture is achieved. Form the mixture into tiny balls, then arrange them on a tray with liners. As directed on the package, melt the candy melts in the microwave or on the stovetop. Insert the cake pop sticks into the cake balls after dipping them into the melted candy melts. Make sure every cake pop is completely covered by dipping it into the melted candy coating. If desired, add sprinkles while the coating is still wet. To allow the coating to harden, place the cake pops upright on the tray. Your delectable cake pops are now ready for consumption!

Annie Lowery

[axelmorin]

Indulge in this creamy, dairy-free delight with the rich flavors of cashews and coconut milk, enhanced by the crunch of chocolate sandwich cookies.

Ingredients: 3 cups raw cashews, soaked overnight. 1 can 14 oz coconut milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 tsp vanilla extract. 1/2 tsp salt. 1 cup vegan chocolate sandwich cookies, crushed such as Oreo-style cookies.

Instructions: Drain and rinse cashews that have been soaked. Put cashews, coconut milk, maple syrup, coconut oil, vanilla extract, and salt in a blender. Mix until it's creamy and smooth. Move the mixture to a container that can go in the freezer. Mix in the crushed cookies until they are spread out evenly. The food should be frozen for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it. Serve and have fun!

Emily

[axelmorin]

Enjoy a tasty twist on breakfast with these crispy and savory breakfast egg rolls. They're filled with scrambled eggs, sausage, cheese, and veggies, all rolled up in a crispy wrapper. Perfect for a hearty morning meal!

Ingredients: 4 large eggs. 4 egg roll wrappers. 1/2 cup cooked sausage, crumbled. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. Salt and pepper to taste. Cooking oil for frying.

Instructions: Crack the eggs into a bowl and add salt and pepper to taste. Place the pan on medium-high heat and add a little oil. The diced onions and bell peppers should be cooked until they're soft. Break up the sausage and add it to the pan. Cook until it's hot all the way through. Add the scrambled eggs to the pan and stir them around until they're cooked but still a little runny. Place the egg roll wrappers on the counter and put some of the egg mixture in the middle of each one. Add shredded cheddar cheese on top. Cover the filling with the wrapper's sides, then roll it up like a burrito and seal the edges with a little water. Over medium-high heat, heat enough cooking oil in a different pan to fry. Carefully put the egg rolls into the hot oil and fry them until they're golden brown and crispy. To make sure they cook evenly, flip them over every so often. Each side should take three to four minutes. Take the egg rolls out of the oil and lay them on paper towels to drain. Hot breakfast egg rolls with your favorite dipping sauce are a great treat.

Martha Silva

[axelmorin]

This Spring Strawberry Spinach Salad is a perfect choice for April. It combines the freshness of baby spinach and ripe strawberries with the crunch of pecans and the creaminess of feta cheese. The balsamic vinaigrette adds a sweet and tangy flavor that ties it all together.

Ingredients: 4 cups baby spinach leaves. 1 cup sliced strawberries. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. 2 tablespoons balsamic vinegar. 1 tablespoon extra-virgin olive oil. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Baby spinach, sliced strawberries, chopped pecans, and crumbled feta cheese should all be put in a large salad bowl. Honey, extra-virgin olive oil, salt, and pepper should all be mixed together in a small bowl using a whisk. Spread the dressing out on the salad and gently toss it to cover all the ingredients. Serve right away as a tasty and refreshing spring salad.

Carlos

[axelmorin]

These gluten-free overnight oats are a great way to enjoy the tasty combination of peanut butter and chocolate. Great for a quick and healthy breakfast.

Ingredients: 1 cup rolled oats. 1 cup unsweetened almond milk. 2 tablespoons natural peanut butter. 2 tablespoons maple syrup. 2 tablespoons cocoa powder. 1/4 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips. 1 tablespoon chopped peanuts optional.

Instructions: Rolling oats, peanut butter, maple syrup, cocoa powder, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Add the chocolate chips and mix them in. Put the mixture in a Mason jar or another container that won't let air in. Put it in the fridge overnight or for at least four hours. If you want, you can add chopped peanuts on top before serving.

Meredith

[axelmorin]

This vegan lobster bisque is rich and creamy, thanks to cashew cream and vegetables that give it a luxurious texture and taste.

Ingredients: 2 cups diced carrots. 1 cup diced celery. 1 cup diced onion. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup raw cashews, soaked overnight. 2 cups water. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Saut until vegetables are tender, about 5-7 minutes. Add vegetable broth and bring to a simmer. In a blender, combine soaked cashews and water. Blend until smooth. Pour cashew cream into the pot with the vegetables. Stir in tomato paste, soy sauce, nutritional yeast, paprika, thyme, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.

Glen Parry

[axelmorin]

A simple yet delicious dish combining the sweetness of honey with the tanginess of Dijon mustard, resulting in tender and flavorful chicken.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup honey. 1/4 cup Dijon mustard. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together honey and Dijon mustard. Place chicken breasts in a baking dish and brush both sides with olive oil. Spread honey mustard mixture evenly over the chicken breasts. Bake in preheated oven for 25-30 minutes or until chicken is cooked through. Serve hot and enjoy!

Alice