Historium

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[historium]

Indulge in the rich combination of chocolate and macadamia nuts with these delightful cookies. They're perfect for satisfying your sweet tooth!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 cup macadamia nuts, chopped.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and chopped macadamia nuts. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are firm but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Zage Mojsinje

[historium]

This recipe combines the earthy tastes of garlic mushrooms with the delicate texture of tagliatelle pasta to make a dish that is both filling and tasty. It's great for a cozy dinner during the week or for a special event.

Ingredients: 300g tagliatelle pasta. 300g mushrooms, sliced. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley for garnish.

Instructions: Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5-7 minutes. Season mushrooms with salt and pepper to taste. Add cooked tagliatelle pasta to the skillet with mushrooms and toss until well combined and heated through. Sprinkle grated Parmesan cheese over the pasta and mushrooms, and toss again to coat evenly. Garnish with fresh parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

El Comal

[historium]

This Paleo Veggie Frittata is a nutritious and flavorful dish packed with protein and vitamins. It's a perfect option for a hearty breakfast or a light dinner.

Ingredients: 6 eggs. 1 cup diced bell peppers. 1 cup chopped spinach. 1/2 cup diced onions. 2 cloves minced garlic. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add onions and garlic, saut until fragrant. Add bell peppers and spinach, cook until vegetables are tender. In a bowl, whisk eggs with salt and pepper. Pour egg mixture over the vegetables in the skillet. Cook for 3-4 minutes until the edges start to set. Transfer skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and slightly golden on top. Remove from oven and let it cool for a few minutes before slicing.

Prep Time: 15 minutes

Cook Time: 20 minutes

Fort Thomas Arts

[historium]

These Vegan Lentil Sloppy Joes are a hearty and satisfying meal that comes together in just 30 minutes. Lentils are cooked until tender and then simmered in a flavorful tomato sauce with onions, bell peppers, and spices. Serve them on hamburger buns for a classic sloppy joe experience!

Ingredients: 1 cup dried green or brown lentils, rinsed and drained. 3 cups vegetable broth or water. 1 tablespoon olive oil. 1 small onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 1 can 15 oz tomato sauce. 2 tablespoons tomato paste. 2 tablespoons maple syrup or brown sugar. 1 tablespoon soy sauce or tamari. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. Hamburger buns, for serving.

Instructions: In a medium pot, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook for 5-7 minutes, or until vegetables are softened. Stir in the tomato sauce, tomato paste, maple syrup or brown sugar, soy sauce or tamari, chili powder, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the cooked lentils to the skillet and stir to combine. Cook for an additional 5 minutes to heat through and allow flavors to blend. Serve the lentil mixture on hamburger buns. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

MuskogeeCats Cat Club

[historium]

These baked black bean and rice tacos are a wholesome and flavorful twist on traditional tacos. Packed with protein, fiber, and delicious seasonings, they make a satisfying meal for any occasion.

Ingredients: 1 cup cooked rice. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced bell pepper. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 8 small tortillas. 1 cup shredded cheddar cheese. 1/4 cup fresh cilantro, chopped. Sour cream and salsa for serving.

Instructions: Start by heating the oven to 350F 175C. Put the black beans, corn, diced tomatoes, red onion, bell pepper, and cooked rice in a large bowl. Put the cumin, salt, pepper, and chili powder into the mix. Make sure to stir the ingredients together well. Spread the rice and bean mixture out evenly on each tortilla after putting them on a baking sheet. Put some cheddar cheese shreds on top of every taco. To make a taco, fold the tortillas in half. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the tortillas are golden and the cheese melts and bubbles. Take it out of the oven and add chopped cilantro on top. Put black bean and rice tacos in the oven and bake them. Then, top them with sour cream and salsa. Enjoy your tasty tacos that you made yourself!

Prep Time: 15 minutes

Cook Time: 12 minutes

Yoga

[historium]

This simple pasta dish is a great way to enjoy the delicious flavors of sweet corn and smoky mozzarella. The flavors work well together to make a creamy, filling meal that's great for any event.

Ingredients: 250g pasta. 1 cup corn kernels fresh or frozen. 200g smoked mozzarella, diced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, saut until fragrant. Add corn kernels to the skillet and cook for 3-4 minutes until slightly caramelized. Add cooked pasta and diced smoked mozzarella to the skillet. Toss everything together, adding reserved pasta water as needed to create a creamy sauce. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving. Enjoy your delicious Corn & Smoked Mozzarella Pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Lava Comms

[historium]

This Turkish Lentil Salad is a refreshing and healthy option for a light meal or side dish. Packed with protein, fiber, and fresh flavors, it's perfect for a quick lunch or as part of a mezze spread.

Ingredients: 1 cup green lentils. 2 cups water. 1/2 cup diced cucumber. 1/2 cup diced tomatoes. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. 1 teaspoon ground cumin. Salt and pepper to taste. Feta cheese for garnish optional.

Instructions: Run cold water over the lentils several times to clean them. Put lentils and 2 cups of water in a saucepan. Turn down the heat and let it simmer for 15 to 20 minutes, or until the lentils are soft but not mushy. Take out any extra water and let them cool down. Diced cucumber, tomatoes, red onion, parsley, and mint should all be put in a large bowl together with the cooked lentils. Mix olive oil, lemon juice, ground cumin, salt, and pepper in a small bowl using a whisk. Pour the dressing over the lentil mix and toss it around to cover everything. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can top it off with crumbled feta cheese before serving. Have fun with your tasty Turkish Lentil Salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

carmen beissner

[historium]

a quick pit stop your car your life

[historium]

Camp runamukl

[historium]

Shoot the Red

[historium]

agility brandys

[historium]

Lisa Bartel Dog Training

[historium]

Never 2 Late 2 Tri

[historium]

Mishela Gutierrez

[historium]

Springfield Alphas

[historium]

akeldama records

[historium]

Homemade potato gnocchi is a classic Italian dish that is surprisingly easy to make at home. These soft, pillowy dumplings are made with just a few simple ingredients and are perfect for a cozy night in.

Ingredients: 4 large potatoes, boiled and mashed. 1 egg, lightly beaten. 2 cups all-purpose flour. Salt, to taste. 1/2 teaspoon nutmeg.

Instructions: Beat the egg and add it to the mashed potatoes, salt, and nutmeg in a large bowl. Add the flour slowly and knead the dough until it is smooth. Break the dough up into small pieces, and then roll each piece into a rope that is about 1/2 inch thick. To make ridges, cut the ropes into 1-inch pieces and press them lightly with a fork. As the water boils, add salt to a large pot. Drop the gnocchi into the boiling water one at a time to cook them. With a slotted spoon, take them out of the water when they float to the top and put them on a serving dish. Add your favorite sauce or topping and serve hot.

Prep Time: 30 minutes

Cook Time: 5 minutes

Springfield Alphas