Goddess Naughtia

Brian Ligthart - Alley Cat Gallery - Venture into Digital Scrapbooking - Decorum Smooths - PinkFish Productions

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A flavorful and hearty vegan curry featuring chickpeas and butternut squash cooked in creamy coconut milk with aromatic spices.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups diced butternut squash. 1 can coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 tablespoon vegetable oil. Salt and pepper, to taste. Fresh cilantro, for garnish.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Dice the butternut squash and cook for 5 to 7 minutes, until the squash is just barely soft. Add the ground coriander, cumin, turmeric, and curry powder and stir them in. Cook for one more minute until the food smells good. Add the chickpeas and coconut milk that have been drained, and stir to mix. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the squash is done and the flavors have mixed. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving. Serve hot on top of rice or quinoa that has been cooked.

Prep Time: 15 minutes

Cook Time: 25 minutes

ETUSIVU

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These quick keto breakfast muffins are perfect for busy mornings. Packed with protein and healthy fats, they'll keep you satisfied until lunchtime. Plus, they're gluten-free!

Ingredients: 6 large eggs. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup grated Parmesan cheese. 1/4 cup diced bell peppers. 1/4 cup diced cooked bacon. 1/4 cup chopped spinach. 1/4 cup shredded cheddar cheese. 1/2 teaspoon baking powder. Salt and pepper to taste.

Instructions: Warm the oven up to 350F 175C and grease a muffin tin. Add the eggs to a bowl and beat them. Salt and pepper should be added along with the almond flour and coconut flour. Mix everything together well. Chilli, bacon, spinach, and cheddar cheese should all be mixed in. Fill up each muffin tin cup about three quarters of the way to the top with the batter. After 20 to 25 minutes, the muffins should be set and have a light golden top. Before taking the muffins out of the pan, let them cool for a few minutes. It can be served warm or kept in the fridge for up to 5 days in an airtight container.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mrs. Cadys Classroom

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Adding juicy pineapple and flavorful bell peppers to a classic chicken and rice dish gives it a tropical twist that tastes great.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup diced pineapple. 1 bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon honey. 1 tablespoon olive oil. Salt and pepper to taste. 2 cups cooked rice. Chopped green onions for garnish.

Instructions: Soy sauce, honey, salt, pepper, and diced pineapple, bell pepper, and onion should all be mixed together in a bowl. For at least 30 minutes, let the chicken breasts sit in the mixture. Set a pan on medium heat and add the olive oil. Put chicken breasts that have been marinated in the pan. Cook for about 6 to 8 minutes on each side, until both sides are golden brown and the chicken is cooked through. Take the chicken out of the pan and set it aside once it's done. Add the rest of the marinade to the same pan and cook for two to three minutes, until it gets a little thicker. Put the cooked chicken on top of the rice and drizzle with pineapple sauce. Before serving, sprinkle with chopped green onions.

Prep Time: 40 minutes

Cook Time: 20 minutes

Eusko-lorak

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A fragrant and tasty shrimp curry served in a bowl with rice, great for a hearty and filling meal.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups coconut milk. 1 onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 2 tomatoes, diced. 1 bell pepper, diced. 2 tbsp curry powder. 1 tsp turmeric powder. 1 tsp cumin powder. 1 tsp coriander powder. 1 tbsp vegetable oil. Salt to taste. Chopped cilantro for garnish. Cooked rice for serving.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Chop up the ginger, onion, and garlic and add them. Saut until the food smells good. Put in the bell pepper and tomato dice. Cook until it gets soft. Curry powder, turmeric, cumin, and coriander powder should all be mixed in. Keep cooking for one more minute. Put the coconut milk in and bring it to a low boil. It will take about 5 minutes of cooking after adding the shrimp until they turn pink and opaque. Add salt to your liking. Put cooked rice on top of the shrimp curry. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

edtechelective

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This Sweet Turmeric Elixir is a delicious and comforting drink that is perfect for cozying up on chilly days. Turmeric, maple syrup, and warming spices combine to create a soothing elixir that's both tasty and nourishing.

Ingredients: 1 cup almond milk. 1 teaspoon ground turmeric. 1 tablespoon maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. Pinch of black pepper.

Instructions: In a small saucepan, heat almond milk over medium heat until warmed but not boiling. Whisk in ground turmeric, maple syrup, ground cinnamon, ground ginger, and a pinch of black pepper until well combined. Continue to heat for another 2-3 minutes, stirring occasionally. Remove from heat and pour the mixture into a mug. Enjoy warm as a comforting and soothing elixir!

Prep Time: 5 minutes

Cook Time: 5 minutes

Rober Elee Chemistry

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You can eat these baked ham and egg cups for breakfast or brunch if you are following the keto diet. They are simple to make and full of protein. The dressed greens make the savory flavors taste more refreshing.

Ingredients: 6 slices of ham. 6 eggs. 2 cups mixed greens. 1 tbsp olive oil. 1 tbsp lemon juice. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Grease a muffin tin and line each cup with a slice of ham. Crack an egg into each ham-lined cup. Bake for 15-20 minutes or until eggs are set to your desired doneness. In a bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Toss mixed greens with the dressing. Serve baked ham and egg cups with dressed greens on the side.

Prep Time: 10 minutes

Cook Time: 20 minutes

Irigatii Iazuri Arad

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A delightful combination of succulent shrimp scampi served over a bed of flavorful pesto-infused couscous.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 cups couscous. 4 tablespoons pesto sauce. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup white wine. 1/4 cup chicken broth. 2 tablespoons fresh lemon juice. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped. Grated Parmesan cheese for garnish.

Instructions: Cook couscous according to package instructions, then stir in pesto sauce. Set aside. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Stir in chicken broth and lemon juice. Simmer for 2-3 minutes to reduce the sauce slightly. Return the cooked shrimp to the skillet and cook for an additional 2 minutes to heat through. Season with salt and pepper to taste. Serve the shrimp scampi over the pesto couscous. Garnish with chopped fresh parsley and grated Parmesan cheese. Enjoy your delicious Shrimp Scampi over Pesto Couscous!

Prep Time: 15 minutes

Cook Time: 15 minutes

Metro Energy Conference

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These tasty vegan doughnut waffles will change the way you eat breakfast. With a sweet maple glaze on top, they're the best treat for any morning. They're crispy on the outside and fluffy on the inside.

Ingredients: 1 cup all-purpose flour. 1/4 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1 tbsp apple cider vinegar. 2 tbsp vegan butter, melted. 1 tsp vanilla extract. For the Glaze: 1/2 cup powdered sugar, 1 tbsp maple syrup, 1-2 tbsp almond milk.

Instructions: Follow the manufacturer's instructions for preheating the waffle iron. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Apple cider vinegar and almond milk should be mixed in a different bowl. Wait a few minutes until it starts to curdle a little. Melt some vegan butter and add it to the almond milk mixture. Mix the dry and wet ingredients together until they are just barely mixed. Be careful not to mix too much. Place the waffle iron that has already been heated with the batter and cook it according to the directions on the box until it is golden brown and crispy. Mix the powdered sugar, maple syrup, and almond milk in a bowl until smooth while the waffles are cooking. Add maple glaze to the waffles when they are done. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 15 minutes

EVF News and Blog

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If you want to make Panera's creamy and comforting Broccoli Cheddar Soup at home, this recipe is easy to follow.

Ingredients: 1/4 cup unsalted butter. 1/2 cup diced onion. 1/4 cup all-purpose flour. 2 cups half-and-half. 2 cups chicken broth. 2 cups chopped broccoli florets. 1 cup shredded carrots. 2 1/2 cups shredded sharp cheddar cheese. Salt and pepper to taste. 1/4 teaspoon nutmeg.

Instructions: In a large pot, melt butter over medium heat. Add diced onion and cook until translucent. Sprinkle flour over the onions and butter, stirring constantly for about 1-2 minutes. Slowly pour in half-and-half and chicken broth, stirring constantly to avoid lumps. Add chopped broccoli florets and shredded carrots, bring to a simmer, and cook until vegetables are tender, about 20 minutes. Reduce heat to low and gradually stir in shredded cheddar cheese until melted. Season with salt, pepper, and nutmeg to taste. Serve hot, optionally garnished with additional shredded cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

GIVI MELKADZE

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These star-themed cupcakes are perfect for celebrating the 4th of July. They're a delicious and patriotic treat that everyone will enjoy.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. Red and blue food coloring. Star-shaped sprinkles.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter into two separate bowls. Add red food coloring to one bowl and blue food coloring to the other. Mix until the desired colors are achieved. Spoon the red and blue batter into the cupcake liners, creating a marbled effect. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, decorate the cupcakes with star-shaped sprinkles to celebrate July 4th!

Prep Time: 20 minutes

Cook Time: 18-20

LISANNE PETRACCA PH.D.

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A refreshing and nutritious twist on Cowboy Caviar, incorporating quinoa for added protein and texture. Perfect for a healthy and satisfying meal or side dish.

Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/3 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, red onion, cilantro, and avocado. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Backstage Academy of Dance

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Sichuan Beef Stirfry is a spicy and flavorful dish that combines tender beef with a mix of colorful vegetables and Sichuan peppercorns for that signature tongue-tingling sensation. It's a quick and delicious meal perfect for those who love a bit of heat in their stir-fries.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup soy sauce. 2 tablespoons rice wine or sherry. 1 tablespoon Sichuan peppercorns. 1 tablespoon red chili flakes. 1/2 cup sliced bell peppers red and green. 1/2 cup sliced onions. 1/2 cup sliced carrots. 1/2 cup broccoli florets. 1/2 cup snow peas. 1/4 cup chicken or beef broth. 2 teaspoons cornstarch. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: In a small bowl, mix together the soy sauce, rice wine or sherry, and cornstarch to make a sauce. Set it aside. Heat the vegetable oil in a wok or large skillet over high heat. Add the Sichuan peppercorns and red chili flakes to the hot oil, and stir-fry for about 30 seconds to infuse the oil with flavor. Add the sliced beef to the wok and stir-fry for 2-3 minutes until it's no longer pink. Remove the beef from the wok and set it aside. In the same wok, add a bit more oil if needed, then add the garlic, ginger, and sliced vegetables bell peppers, onions, carrots, broccoli, and snow peas. Stir-fry for about 4-5 minutes until they start to become tender but still crisp. Return the cooked beef to the wok with the vegetables. Pour in the sauce mixture and chicken or beef broth. Stir-fry for an additional 2-3 minutes until the sauce thickens and everything is well coated. Season with salt and pepper to taste. Garnish with chopped green onions. Serve hot over steamed rice or noodles.

Prep Time: 15 minutes

Cook Time: 10 minutes

Moms Club of King Sport TN

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This Lazy Lasagna only needs one pot, and kids will love it! It's an easy and tasty alternative to traditional lasagna. It's made with ground pork, tomato sauce, and melted cheese. It's a fun and tasty meal for kids that comes with broken lasagna noodles.

Ingredients: 1 lb ground pork. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 14 oz tomato sauce. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 12 lasagna noodles, broken into pieces. 1 cup ricotta cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil for garnish.

Instructions: In a large pot or deep skillet, brown ground pork over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent. Pour in crushed tomatoes and tomato sauce. Season with oregano, basil, salt, and pepper. Stir well. Break lasagna noodles into pieces and add them to the pot. Stir to combine. Cover and simmer for 20-25 minutes, or until noodles are cooked and the mixture is thickened. Dollop ricotta cheese over the top, followed by a layer of shredded mozzarella and grated Parmesan. Cover and let it sit for a few minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving. Serve this quick and easy Lazy Lasagna that kids will love!

Prep Time: 10 minutes

Cook Time: 30 minutes

JUNETEENTH VA-HAMPTON ROADS

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Delicious Oreo cheesecake truffles combined with the sweetness of apple wedges, creating a delightful and visually appealing treat.

Ingredients: 1 package of Oreo cookies. 1 package of cream cheese. 2 cups of finely crushed graham crackers. 4 medium-sized apples. 1 cup of white chocolate chips. 1 tablespoon of vegetable oil. Lollipop sticks.

Instructions: In a food processor, crush the Oreo cookies into fine crumbs. In a large bowl, mix the Oreo crumbs with the cream cheese until well combined. Shape the Oreo and cream cheese mixture into small balls and place them on a parchment-lined tray. Refrigerate the Oreo balls for about 30 minutes to firm them up. Meanwhile, peel and core the apples. Cut them into small wedges. Insert a lollipop stick into each apple wedge. In a microwave-safe bowl, melt the white chocolate chips with vegetable oil in 30-second intervals, stirring until smooth. Dip each apple wedge into the melted white chocolate, ensuring even coating, and place them on a separate tray lined with parchment paper. Take the chilled Oreo balls and carefully insert a lollipop stick into each one, creating Oreo pops. Place the Oreo pops into the white chocolate-coated apple wedges, allowing the chocolate to set and hold them together. Once set, drizzle any remaining white chocolate over the Oreo pops for decoration. Refrigerate the Oreo Cheesecake Apple Truffles for at least an hour before serving.

Prep Time: 45 minutes

Cook Time: 15 minutes

MAREK DANAY JEWELLERY DESIGN

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Turkish coffee is an old-fashioned way to drink coffee that smells great. People make it in a special way by using a cezve and letting the coffee grounds settle at the bottom of the cup. It has a strong flavor.

Ingredients: 1 cup cold water. 2 tablespoons finely ground Turkish coffee. 1-2 teaspoons sugar optional. Cardamom pods optional.

Instructions: Use the coffee cup you're going to use to measure out the cold water. A cezve is a type of Turkish coffee pot that needs water added to it. Finely grind the Turkish coffee and add sugar to the cezve if you want to. You can also add a cardamom pod to make it taste better. Add the coffee and sugar if using to the cold water and stir it well. Slowly bring the cezve to a simmer over low heat. After this, don't stir. Watch out that the coffee doesn't boil over as it cooks until it starts to foam and bubble. That's how long it should take. The coffee is almost boiling over when you see the froth start to form. Take it off the heat and let the froth settle. Put the cezve back on the heat and do it again, this time letting it foam but not boil over. For the second time, foam the coffee and pour it into a cup while making sure the grounds stay in the cone. Before you drink, give the coffee grounds a minute or two to settle at the bottom of the cup. Have fun!

Prep Time: 5 minutes

Cook Time: 10 minutes

tabatha hopkins official

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Enjoy the delicate flavors of green tea with this smooth and cool home-made ice cream. Great for people who like green tea or want a different kind of frozen treat.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 egg yolks. 2 tablespoons matcha green tea powder.

Instructions: Put the heavy cream, milk, and sugar in a saucepan. Heat them over medium-low heat until the sugar melts. Whisk the egg yolks in a different bowl. While whisking constantly, slowly pour the hot cream mixture into the egg yolks. Put the mixture back into the saucepan. Cook over low heat, stirring all the time, until it gets a little thicker. Do not let it boil. Take it off the heat and add the matcha green tea powder. Whisk it in until it's really mixed in. Put the mixture through a fine-mesh sieve into a bowl. Cover the bowl and put it in the fridge until it's cool. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Put the ice cream that has been churned into a container and freeze it until it is firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

North Canton Playhouse

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You can still enjoy the flavors of falafel without having to worry about gluten with these baked green falafel pita sandwiches. These falafel patties are full of fresh herbs and chickpeas. They are crispy on the outside and soft on the inside. For a tasty and filling meal, put them in gluten-free pita bread and top with your favorite vegetables and tahini sauce.

Ingredients: 2 cups cooked chickpeas. 1 cup fresh spinach leaves. 1/2 cup fresh parsley. 1/2 cup fresh cilantro. 3 cloves garlic. 1 small onion, chopped. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking soda. Salt and pepper to taste. 4 gluten-free pita bread. 1 cup shredded lettuce. 1 large tomato, sliced. 1/2 cucumber, thinly sliced. Tahini sauce for serving.

Instructions: Preheat oven to 375F 190C. In a food processor, combine chickpeas, spinach, parsley, cilantro, garlic, onion, olive oil, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture forms a coarse paste. Form the mixture into small patties and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until falafel is golden brown and crispy. Warm the gluten-free pita bread in the oven for a few minutes. To assemble the sandwiches, cut the pita bread in half and fill each pocket with shredded lettuce, tomato slices, cucumber slices, and baked falafel patties. Drizzle with tahini sauce and serve immediately.

Prep Time: 20 minutes

Cook Time: 25 minutes

Dairy Dream