Hey Poli Sci Girl

[heypoliscigirl]

Indulge in the perfect blend of zesty lemon, crunchy poppy seeds, and creamy Greek yogurt with this quick and easy Lemon Poppy Seed Donuts Parfait. It's a heavenly treat that surpasses bakery quality and is ready to delight your taste buds in just 20 minutes!

Ingredients: 1 cup Greek yogurt. 2 tablespoons honey. 1 teaspoon vanilla extract. Zest of 1 lemon. 2 tablespoons lemon juice. 2 tablespoons poppy seeds. 4 Lemon Poppy Seed Donuts store-bought or homemade. Fresh berries for garnish.

Instructions: In a bowl, mix Greek yogurt, honey, vanilla extract, lemon zest, lemon juice, and poppy seeds until well combined. Cut the Lemon Poppy Seed Donuts into bite-sized pieces. In serving glasses or bowls, layer the donut pieces with the yogurt mixture, starting and ending with the yogurt mixture. Repeat the layering process for each parfait glass. Garnish the parfaits with fresh berries. Serve immediately and enjoy your delightful Lemon Poppy Seed Donuts Parfait!

Kaleb S

[heypoliscigirl]

A hearty Tuscan Bean Soup that combines the rich flavors of cannellini beans, vegetables, and aromatic herbs. Perfect for a comforting and nutritious meal.

Ingredients: 1 cup dried cannellini beans, soaked overnight. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 garlic cloves, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 cups kale, chopped. 2 tablespoons olive oil. Grated Parmesan cheese for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the garlic, onion, carrots, and celery and add them. Cook the vegetables until they get soft. Then add the diced tomatoes, vegetable broth, oregano, thyme, bay leaf, salt, and pepper after the beans have been soaked. Bring to a boil, then lower the heat and let it cook for an hour and a half to two hours, or until the beans are soft. Add the chopped kale and cook for another 10 minutes. Take out the bay leaf and, if needed, change the seasoning. Grate some Parmesan cheese on top and serve hot.

Brittany Hunt

[heypoliscigirl]

Delicious homemade maple cinnamon muffins that are perfect for breakfast or a snack. The combination of maple syrup and cinnamon creates a warm and cozy flavor.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tbsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsalted butter, cold and cubed. 1/4 cup pure maple syrup. 1/4 cup milk. 1 large egg. 1 tsp vanilla extract.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, salt, and ground cinnamon in a large bowl with a whisk. Mix the cold butter cubes into the dry ingredients. As you work the butter into the dry ingredients, either use a pastry cutter or your fingers to make it look like coarse crumbs. Add the milk, egg, vanilla extract, and maple syrup to a different bowl, and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are combined. A few lumps are fine; don't mix it too much. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your Maple Cinnamon Muffins that you made yourself!

Norah

[heypoliscigirl]

Socca is a tasty flatbread made from chickpea flour that doesn't contain any grains or gluten. It comes from the south of France and can be used in a lot of different ways. This vegan version has cumin, paprika, and, if you want, parsley added for extra flavor.

Ingredients: 1 cup chickpea flour. 1 cup water. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika. 1/4 cup chopped fresh parsley optional.

Instructions: Warm the oven up to 450F 230C. Mix chickpea flour, water, olive oil, salt, pepper, cumin powder, and paprika in a bowl until the mixture is smooth. Allow the flour to fully soak up the water in the batter by letting it sit for at least 30 minutes. Use olive oil to grease a cast-iron skillet or baking dish, then put it in a hot oven for a few minutes to warm up. Carefully take the hot skillet out of the oven and pour the batter into it, making sure it covers the whole surface. Put the socca in the oven and bake for 12 to 15 minutes, or until it sets and the edges turn golden brown. Cut the socca into wedges, and if you want, sprinkle with chopped parsley. Serve hot.

Kim

[heypoliscigirl]

This Light Swiss Chard Frittata is a healthy and delicious way to enjoy eggs and greens. It's perfect for a quick breakfast or brunch, and it's loaded with flavor and nutrients.

Ingredients: 1 teaspoon olive oil. 1 small onion, diced. 2 cups Swiss chard, chopped. 6 large eggs. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup skim milk. Cooking spray.

Instructions: Preheat your oven broiler. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and saut until translucent. Add chopped Swiss chard and saut until wilted. In a bowl, whisk together eggs, salt, pepper, grated Parmesan cheese, and skim milk. Pour the egg mixture over the sauted vegetables in the skillet. Cook on the stovetop without stirring until the edges start to set. Transfer the skillet to the oven and broil for about 3-4 minutes or until the top is set and slightly golden. Remove from the oven, let it cool slightly, and then cut into wedges. Serve and enjoy!

Bryson

[heypoliscigirl]

This Chicken Parm Baked Ziti is a tasty take on the classic baked ziti. It has tender pasta, savory marinara sauce, shredded chicken, and a crunchy breadcrumb topping. It's a hearty and filling meal.

Ingredients: 1 lb ziti pasta. 2 cups marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cups cooked shredded chicken. 1/4 cup breadcrumbs. 1 tbsp olive oil. 2 cloves garlic, minced. 1/2 tsp dried basil. 1/2 tsp dried oregano. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook ziti pasta until it is al dente. Remove the water and set it aside. Put cooked pasta, marinara sauce, shredded mozzarella, shredded Parmesan, and shredded chicken in a large bowl. Combine well. Place the mixture in a baking dish. Olive oil, minced garlic, dried basil, dried oregano, salt, and pepper should all be mixed together in a small bowl. Spread the mixture of bread crumbs out evenly on top of the pasta. Put foil over the baking dish and bake for 20 minutes. Take off the foil and bake for another 10 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Abby M

[heypoliscigirl]

A comforting and hearty soup loaded with baked potatoes, cheddar cheese, bacon, and creamy goodness.

Ingredients: 4 large potatoes, baked and diced. 6 slices bacon, cooked and crumbled. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 2 cups chicken broth. 2 cups sharp cheddar cheese, shredded. 1 cup sour cream. 1/2 cup green onions, chopped. Salt and pepper to taste.

Instructions: Melt the butter in a big pot over medium-low heat. Add flour and stir to make a roux. Cook for two to three minutes, until the roux turns golden brown. Slowly whisk in the milk and chicken broth until the mixture is smooth. Put in the diced potatoes and stir the mixture a few times to make it simmer. Turn down the heat and stir in the cheddar cheese until it melts and is fully mixed in. Add sour cream and half of the crumbled bacon, and stir everything together well. Add pepper and salt to taste. Add the rest of the bacon and chopped green onions to the soup before serving it hot.

Mia Wells

[heypoliscigirl]

A delightful fusion of spicy roasted Brussels sprouts topped with creamy Salmorejo sauce and tangy pickled onions.

Ingredients: 500g Brussels sprouts, trimmed and halved. 2 tbsp olive oil. Salt and pepper to taste. 1 cup Salmorejo sauce vegan version. 1/2 cup pickled onions, thinly sliced. 1 tsp smoked paprika. 1/2 tsp cayenne pepper.

Instructions: Preheat the oven to 200C 400F. Toss Brussels sprouts with olive oil, smoked paprika, cayenne pepper, salt, and pepper in a bowl until evenly coated. Spread Brussels sprouts on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until tender and crispy, stirring halfway through. While Brussels sprouts are roasting, prepare Salmorejo sauce vegan version if not already done. Once Brussels sprouts are done, transfer them to a serving plate. Drizzle Salmorejo sauce over the roasted Brussels sprouts. Top with pickled onions. Serve hot and enjoy!

Howard L