Celeste Woodrow

Sama Africa - Clavier Infini - Petrus Kirkemus - Falconcrag - Grangeville Christian Reformed Church

[celestewoodrow]

Paleo mashed sweet potatoes with coconut oil and coconut milk that are flavorful and creamy. A tasty side dish that goes well with any gluten-free or Paleo dinner.

Ingredients: 3 large sweet potatoes, peeled and cubed. 2 tablespoons coconut oil. 1/4 cup coconut milk. 1 teaspoon cinnamon. 1/2 teaspoon sea salt.

Instructions: Place the sweet potato cubes in a pot and cover with water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add coconut oil, coconut milk, cinnamon, and sea salt to the pot with the sweet potatoes. Using a potato masher, mash the sweet potatoes until smooth and creamy, adjusting seasoning to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Dhundo

[celestewoodrow]

A classic and comforting dish, Mom's Pepper Steak is a flavorful combination of tender beef strips, colorful bell peppers, and onions, all coated in a savory soy sauce-based glaze. It's a simple yet satisfying meal that's perfect for busy weeknights or casual gatherings with family and friends.

Ingredients: 1 lb beef sirloin, thinly sliced. 1 green bell pepper, sliced. 1 red bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1/4 cup soy sauce. 1 tablespoon cornstarch. 1/2 cup beef broth. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a small bowl, mix soy sauce, cornstarch, and beef broth. Set aside. Heat vegetable oil in a skillet over medium-high heat. Add sliced beef and cook until browned. Remove from skillet and set aside. In the same skillet, add garlic, onion, and bell peppers. Cook until softened. Return beef to the skillet and pour the soy sauce mixture over it. Cook until the sauce thickens and coats the beef and vegetables evenly. Season with salt and pepper to taste. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 20 minutes

Pajusi Valla Abikeskus

[celestewoodrow]

This Mexican Chorizo Burger is spicy and tasty, just like the food in Mexico. It has ground beef and Mexican chorizo mixed together. It has strong spices and avocado and pepper jack cheese on top.

Ingredients: 1 lb Mexican chorizo sausage. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 4 burger buns. 4 slices pepper jack cheese. Sliced avocado, lettuce, and tomato for topping. Salsa for serving.

Instructions: Ground beef, diced onion, minced garlic, cumin powder, chili powder, salt, and pepper should all be mixed together in a large bowl. To mix everything together, mix it well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Add a slice of pepper jack cheese to top of each patty in the last minute of cooking and cover to melt. You can grill or toast the burger buns until they are lightly browned. Put a patty on the bottom half of each bun to make your Mexican Chorizo Burgers. Avocado, lettuce, and tomato slices should be put on top. If you want more of a kick, add a dollop of salsa. Put the top half of the bun on top, and your tasty Mexican Chorizo Burgers are ready to be served.

Prep Time: 15 minutes

Cook Time: 10 minutes

Clearcreek Chapel Elders Resolution

[celestewoodrow]

A rich ham and cheese melt made with sourdough bread, Swiss cheese, and smoked ham. It is grilled to perfection and has a golden crust that is crispy.

Ingredients: 2 slices of sourdough bread. 4 slices of smoked ham. 4 slices of Swiss cheese. 2 tablespoons of butter. 1 tablespoon of Dijon mustard. 1 tablespoon of mayonnaise.

Instructions: One piece of sourdough bread should have Dijon mustard on it. On top of the mustard, put two slices of Swiss cheese. Place slices of smoked ham on top of the cheese. Cover the ham with the last two slices of Swiss cheese. Put the second piece of sourdough bread on top of the cheese after spreading mayonnaise on it. Put butter on both sides of the bread. Set a skillet on medium heat to warm it up. It will take about 34 minutes on each side to cook the sandwich until it is golden brown. Use a spatula to press down on the sandwich while it's cooking to make sure the cheese melts evenly. Take it out of the pan and let it cool for one minute before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

Catalina Arroyo

[celestewoodrow]

With this cool mango papaya fruit salsa, you can taste the bright flavors of the tropics. Great for dipping tortilla chips in or serving with fish or chicken that has been grilled.

Ingredients: 2 ripe mangoes, diced. 1 ripe papaya, diced. 1/2 red onion, finely chopped. 1 jalapeno pepper, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 2 limes.

Instructions: In a mixing bowl, combine diced mangoes, diced papaya, chopped red onion, chopped jalapeno pepper, and chopped cilantro. Squeeze the juice of 2 limes over the mixture. Gently toss the ingredients until well combined. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Prep Time: 15 minutes

Cook Time: 0 minutes

Guess The Wordle

[celestewoodrow]

A tasty and healthy take on regular tacos, these Tempeh Tacos with Raw Cashew Queso are a great choice. The spices in the tempeh make it a tasty filling, and the creamy cashew queso adds a satisfying cheesy element. This recipe is great for a quick and easy dinner during the week or a fun meal to have with family and friends.

Ingredients: 200g tempeh, crumbled. 2 tablespoons olive oil. 1 tablespoon tamari or soy sauce. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 8 small corn tortillas. 1 avocado, sliced. 1 cup shredded lettuce. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges. For the Raw Cashew Queso:. 1 cup raw cashews, soaked for 2 hours and drained. 1/2 cup water. 1/4 cup nutritional yeast. 2 tablespoons fresh lemon juice. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon smoked paprika. Salt and pepper, to taste.

Instructions: In a skillet over medium heat, heat olive oil. Add crumbled tempeh and cook until browned, about 5-7 minutes. Add tamari or soy sauce, chili powder, cumin, smoked paprika, garlic powder, and onion powder to the skillet with tempeh. Cook for an additional 2-3 minutes, stirring frequently. To prepare the Raw Cashew Queso, in a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Warm the corn tortillas in a dry skillet or microwave until soft and pliable. Assemble tacos by filling each tortilla with the cooked tempeh mixture, avocado slices, shredded lettuce, and a drizzle of Raw Cashew Queso. Garnish tacos with chopped cilantro and serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hoping To Help

[celestewoodrow]

The ground lamb, feta cheese, and Mediterranean-style toppings in this savory lamb pizza make for a delicious and easy-to-make meal. Great for a different kind of pizza night!

Ingredients: 1 prepared pizza dough. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 1/2 cup cooked ground lamb. 1/4 cup sliced black olives. 1/4 cup diced red onion. 1/4 cup crumbled feta cheese. 1 teaspoon dried oregano. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 450F 230C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Spread tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle mozzarella cheese on top of the sauce. Evenly distribute the cooked ground lamb, black olives, and diced red onion over the cheese. Sprinkle crumbled feta cheese and dried oregano on top. Drizzle olive oil over the pizza and add salt and pepper to taste. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a minute before slicing. Serve your delicious lamb pizza hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Oheslmc

[celestewoodrow]

Enjoy these delicious vegan cookies that are full of the rich flavors of banana and chocolate. Great for satisfying your sweet tooth!

Ingredients: 2 ripe bananas, mashed. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chunks or chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix mashed bananas, melted coconut oil, maple syrup, and vanilla extract until well combined. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in vegan chocolate chunks or chips. Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing cookies apart. Bake for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Randy Odenwald

[celestewoodrow]

Enjoy the authentic flavors of Mexico with this delicious slow cooker beef stew made with salsa verde, tender beef, and aromatic spices. It's a comforting and satisfying meal perfect for any occasion.

Ingredients: 2 lbs beef stew meat. 1 cup salsa verde. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 jalapeno pepper, diced optional. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 cups beef broth. 1/4 cup chopped fresh cilantro for garnish.

Instructions: Put salsa verde, diced onion, minced garlic, diced tomatoes, black beans, corn kernels, cumin, chili powder, salt, and pepper in a slow cooker. If you want to add jalapeo pepper, do so now. Add the beef broth and mix everything together. Set the timer for 7-8 hours on low or 4-5 hours on high, and cover the pot. Cook until the beef is soft. Serve hot with chopped fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 300 minutes

Art Commissions

[celestewoodrow]

Enjoy these rich, gluten-free Salted Caramel Chocolate Pecan Tarts, which are great for any event. A rich crust made of almond flour that's filled with crunchy pecans, salty caramel, and chocolate chips that don't contain dairy.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1/2 cup pecans, chopped. 1/2 cup coconut cream. 1/4 cup coconut sugar. 1/4 tsp sea salt flakes.

Instructions: Warm the oven up to 175F 350C. Mix cocoa powder, melted coconut oil, maple syrup, and salt in a bowl until a dough forms. Cover the bottom and sides of mini tart pans with dough that you press into them. After 10 to 12 minutes in the oven, let it cool. Over medium heat, stir the coconut cream, coconut sugar, and sea salt flakes in a saucepan until the sugar dissolves and the mixture thickens to a caramel consistency. This should take about 5 to 7 minutes. Once the tart shells are cool, pour the caramel inside them. Then, add chopped pecans and dairy-free chocolate chips on top. Put it in the fridge for at least an hour to set. Take the tarts out of the pans when they are set and put them on a wooden tray. If you want, you can add more sea salt flakes on top before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

Anike Stander Photography

[celestewoodrow]

This vegan twist on the classic Indian drink combines the tropical flavor of mango with the tanginess of vegan yogurt, resulting in a creamy and refreshing frozen treat.

Ingredients: 2 cups frozen mango chunks. 1 cup vegan yogurt. 1/4 cup maple syrup or agave nectar. 1/4 cup coconut milk. 1/2 teaspoon ground cardamom. 1 tablespoon lemon juice.

Instructions: Put vegan yogurt, maple syrup or agave nectar, coconut milk, ground cardamom, and lemon juice in a blender. Blend until smooth. To make it smooth and creamy, scrape down the sides of the bowl as needed. If you think it needs more sweetness, add more maple syrup or agave nectar. Put the mixture in a container that can go in the freezer. Put it in the freezer for at least 4 hours, or until it gets firm. The mango lassi frozen yogurt can be put into bowls or cones after it has frozen. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Active Fairfax

[celestewoodrow]

These savory crepes are a dreamy combination of tender lemon-infused chicken, sautéed mushrooms, and artichoke hearts, all wrapped in a delicate crepe and baked to perfection. A delightful dish for any time of the day!

Ingredients: For the crepe batter:. 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. For the lemon chicken filling:. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 1 lemon, zest and juice. 2 cloves garlic, minced. Salt and pepper to taste. For the mushroom and artichoke filling:. 1 cup sliced mushrooms. 1 can artichoke hearts, drained and chopped. 1/2 cup diced onion. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. Salt and pepper to taste. For assembly:. 1 cup shredded Swiss cheese. Fresh parsley for garnish.

Instructions: In a blender, combine all crepe batter ingredients and blend until smooth. Let the batter rest for 20 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a small amount of crepe batter and swirl it to cover the bottom of the pan. Cook until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, lemon zest, and garlic. Saut until the chicken is cooked through and slightly browned. Season with salt, pepper, and lemon juice. Set aside. In another skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms, diced onions, and chopped artichoke hearts. Saut until the vegetables are tender. Sprinkle flour over the mushroom and artichoke mixture, stirring constantly for 1-2 minutes to create a roux. Gradually add milk to the roux, stirring continuously until the mixture thickens. Season with salt and pepper. To assemble the crepes, place a spoonful of lemon chicken filling and a spoonful of mushroom-artichoke mixture onto each crepe. Sprinkle with Swiss cheese and fold the crepe in half. Place the filled crepes on a baking sheet and bake in a preheated oven at 350F 175C for 10-15 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley and serve hot. Enjoy your Lemon Chicken, Mushroom, and Artichoke Crepes Dreaming All Day!

Prep Time: 30 minutes

Cook Time: 30 minutes

Csra Cougars

[celestewoodrow]

These Black and Gold Cupcakes by Katarzynka are a stunning treat that combines the elegance of black and gold colors. Perfect for celebrations and parties, these cupcakes are as delicious as they are visually appealing. The black cocoa-flavored batter contrasts beautifully with the golden sprinkles, making them a luxurious choice for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 2 tablespoons cocoa powder. 1 tablespoon black food coloring gel. 1/2 cup gold sprinkles.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Sift the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Slowly add the dry ingredients to the wet mixture, mixing in between adding the milk. Do this until everything is well mixed. Split the batter in half, making two equal parts. Add the cocoa powder and black food coloring gel to one part of the batter and mix it in until it turns black. Put some black batter in each cupcake liner and then some gold sprinkles on top of each one. Keep doing this until the liners are two thirds full. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. If you want, you can decorate the cupcakes or frost them with your favorite frosting after they are cool. Have these Black and Gold cupcakes at your next special event and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Influenced Vip

[celestewoodrow]

Shrimp Nachos are a tasty alternative to regular nachos. They have the savory taste of shrimp mixed with fresh toppings and melted cheese. Great for a snack or a big group!

Ingredients: 1 lb shrimp, peeled and deveined. 1 tsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. Tortilla chips. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced jalapenos. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup guacamole. Lime wedges for garnish.

Instructions: Preheat the oven to 350F 175C. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside. Arrange tortilla chips on a baking sheet lined with parchment paper. Sprinkle shredded Monterey Jack and cheddar cheese over the tortilla chips. Top with cooked shrimp, diced tomatoes, red onion, and jalapenos. Bake in the preheated oven for 5-7 minutes or until cheese is melted and bubbly. Remove from the oven and sprinkle with chopped cilantro. Serve hot with sour cream, guacamole, and lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Art Commissions

[celestewoodrow]

These vegan salted brown sugar toffee cookies taste great because they are both sweet and salty, and the crunchy toffee bits give them a great texture. It's great for satisfying your sweet tooth and is also vegan-friendly.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tbsp ground flaxseed meal + 5 tbsp water. 2 tsp vanilla extract. 2 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1 cup vegan toffee pieces. Flaky sea salt for sprinkling.

Instructions: Preheat oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, prepare the flax eggs by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add in the flax eggs and vanilla extract, mix until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan toffee pieces. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, leaving space between each cookie. Sprinkle the tops of each cookie with a pinch of flaky sea salt. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Csra Cougars

[celestewoodrow]

The sweet roasted red peppers and earthy spinach taste great together in this creamy vegan pasta dish. The sauce is made from almond milk and feels like velvet. This dish is easy to make and tastes great. It's great for a quick dinner during the week or a cozy lunch on the weekend.

Ingredients: 8 oz pasta. 2 red bell peppers, roasted. 2 cups fresh spinach. 1 onion, diced. 3 cloves garlic, minced. 1 cup unsweetened almond milk. 2 tbsp nutritional yeast. 1 tbsp olive oil. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a blender, combine roasted red peppers, almond milk, and nutritional yeast. Blend until smooth. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Cook until softened and fragrant, about 5 minutes. Add the blended red pepper mixture to the skillet. Stir in spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the sauce. Serve hot, optionally garnished with additional nutritional yeast and freshly ground black pepper.

Prep Time: 15 minutes

Cook Time: 15 minutes

Daily Star Studios

[celestewoodrow]

These pancakes are the ultimate breakfast treat, loaded with chocolate chips for that extra sweetness. They are so good that they might just rival your mom's classic pancake recipe!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup whole milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 cup chocolate chips. Butter or oil for cooking.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, whole milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps. Stir in the melted unsalted butter and chocolate chips into the batter. Preheat a griddle or a non-stick skillet over medium heat. Grease it with a small amount of butter or oil. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through. Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter, adding more butter or oil to the griddle as needed. Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips. Enjoy your delicious Better Than Mom's Chocolate Chip Pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes

Trinity International Church