JAMES VINCENT MCMORROW

[jamesvincentmcmorrow]

Tofu cubes marinated in a tasty Mongolian sauce are the star of this flavorful and savory stir fry, which is served with crisp vegetables and fragrant seasonings.

Ingredients: 400g firm tofu, cubed. 3 tbsp soy sauce. 2 tbsp hoisin sauce. 1 tbsp cornstarch. 2 tbsp vegetable oil. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 2 green onions, chopped. Sesame seeds, for garnish.

Instructions: In a bowl, mix soy sauce, hoisin sauce, and cornstarch. Add tofu cubes and marinate for 15 minutes. Heat vegetable oil in a large skillet over medium-high heat. Add marinated tofu cubes and cook until golden brown, about 5 minutes. Remove from skillet. In the same skillet, add onion and garlic, stir-fry until fragrant. Add bell pepper and broccoli, continue stir-frying until vegetables are tender-crisp. Return tofu to the skillet, stir in green onions, and cook for another 2 minutes. Garnish with sesame seeds and serve hot. Enjoy!

Ian Morse

[jamesvincentmcmorrow]

These Brown Sugar Toffee Bars are a delightful treat with a chewy texture and a rich toffee flavor. They're easy to make and perfect for satisfying your sweet cravings.

Ingredients: 1 cup butter, melted. 1 cup packed brown sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup toffee bits.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Melt the butter and mix it with the brown sugar in a large bowl until the sugar is well mixed. You need to beat the egg and vanilla extract into the mix until it is smooth. Add the flour and salt slowly while mixing until just combined. Do not beat the toffee bits in. Press the dough into the baking pan so that it's spread out evenly. Before you put it in the oven, heat it up. Bake it for 20 to 25 minutes, or until the edges are golden brown and the middle is set. Turn it off the heat and let it cool all the way down on a wire rack in the pan. Cut it into bars when it's cool and enjoy!

Brett Nash

[jamesvincentmcmorrow]

Italian meatballs that are soft and delicious, cooked to perfection in a slow cooker, make for a comforting Sunday meal. When you serve these meatballs with marinara sauce, they are sure to be a hit with the whole family.

Ingredients: 1 lb lean ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg, beaten. 1 clove garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 24 oz jar marinara sauce.

Instructions: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined. Form mixture into meatballs, about 1 inch in diameter. Place meatballs in the slow cooker. Pour marinara sauce over the meatballs, ensuring they are fully covered. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meatballs are cooked through. Serve hot, garnished with additional Parmesan cheese and parsley if desired.

Judy R

[jamesvincentmcmorrow]

A classic chili recipe made effortlessly in the slow cooker, featuring hearty ground beef, beans, and a flavorful blend of spices.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 14 oz diced tomatoes. 1 can 6 oz tomato paste. 2 cups beef broth. 2 tbsp chili powder. 1 tbsp ground cumin. 1 tsp paprika. Salt and pepper to taste. Shredded cheese, for serving. Sour cream, for serving. Sliced green onions, for garnish.

Instructions: Put ground beef, onion, garlic, and bell pepper in a skillet. Brown the beef until it is no longer pink. Put the beef mixture in the slow cooker. Beans kidney and black, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper should all be put in the slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put shredded cheese, sour cream, and sliced green onions on top before serving.

Giles Burt

[jamesvincentmcmorrow]

With these low-carb cinnamon roll pancakes, you can enjoy the tastes of cinnamon rolls without feeling bad about it. They're good for people on the keto diet and make a great breakfast treat.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted butter or coconut oil. 1/4 cup granulated erythritol or your preferred low-carb sweetener. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. Cream cheese frosting optional topping.

Instructions: In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, whisk together eggs, almond milk, melted butter, erythritol, cinnamon, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil. Pour 1/4 cup portions of the pancake batter onto the skillet, spreading them out into a circular shape. Cook the pancakes for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the pancakes from the skillet and set them aside. If desired, prepare cream cheese frosting by mixing softened cream cheese with a low-carb sweetener until smooth. Drizzle the cream cheese frosting over the pancakes before serving. Sprinkle with extra cinnamon for added flavor. Serve warm and enjoy your low-carb cinnamon roll pancakes!

Fly with Anne

[jamesvincentmcmorrow]

A quick and flavorful chickpea recipe made effortlessly in a pressure cooker, perfect for a wholesome and toothsome meal.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 2 tomatoes, diced. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1 teaspoon paprika. 1/2 teaspoon turmeric powder. Salt to taste. 2 cups vegetable broth.

Instructions: Heat olive oil in the pressure cooker on saut mode. Add chopped onions and saut until golden brown. Stir in diced tomatoes, cumin powder, coriander powder, paprika, turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and the spices are fragrant. Add soaked chickpeas and vegetable broth to the pressure cooker. Secure the lid and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then carefully release the remaining pressure. Serve the spicy chickpea delight over rice or with your favorite bread.

Roy Andrews

[jamesvincentmcmorrow]

This Pumpkin Tortellini with Pumpkin Alfredo Sauce recipe combines the flavors of fall into a comforting and creamy pasta dish. The pumpkin puree adds a rich, velvety texture to the Alfredo sauce, while the tortellini provides a satisfying bite. Topped with fragrant sage and crunchy pine nuts, this dish is perfect for a cozy autumn dinner.

Ingredients: 1 cup pumpkin puree. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 tsp nutmeg. Salt and pepper to taste. 1 package store-bought tortellini. 2 tbsp butter. 2 cloves garlic, minced. 1/4 cup chopped fresh sage leaves. 1/4 cup toasted pine nuts.

Instructions: Put pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper in a saucepan. Over medium heat, stir every now and then for about 5 to 7 minutes, or until everything is hot and thick. Follow the directions on the package to cook the tortellini. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. When the tortellini is done, add it to the pan and toss it around to coat it with the garlic butter. Toss the tortellini with the pumpkin Alfredo sauce until everything is well mixed. Top with chopped sage leaves and toasted pine nuts and serve hot.

Julie Arnold

[jamesvincentmcmorrow]

These Vegan Thyme and Love Conchas are a delightful twist on the traditional Mexican sweet bread. Infused with the earthy flavor of thyme and made with love, they are perfect for enjoying with a cup of coffee or tea.

Ingredients: 1 cup almond milk. 1/4 cup vegan butter. 1/4 cup organic cane sugar. 1 tsp vanilla extract. 2 1/4 tsp active dry yeast. 3 cups all-purpose flour. 1/4 tsp salt. 1/2 tsp ground thyme. 1/4 cup organic powdered sugar. 1/4 cup all-purpose flour. 1 tbsp plant-based milk.

Instructions: Add vegan butter and warm almond milk to a saucepan. Stir the butter as it melts. Take it off the heat and let it cool down until it's about 110F. Also, add the vanilla extract and cane sugar and mix well. Add the yeast and let it sit for 5 to 10 minutes until it starts to foam. Put the flour, salt, and ground thyme in a large bowl and mix them together. Add the yeast mix and mix it in until a dough forms. For about 5 minutes, knead the dough on a floured surface until it is smooth and springy. Cover with a towel and put in a greased bowl. Let it rise for an hour in a warm place. Cut the dough into 12 equal pieces after it has risen. Roll each piece into a ball and put them on a parchment-lined baking sheet. Make a paste with the powdered sugar, flour, and plant-based milk in a small bowl. You can color each of the three equal parts of paste with any food coloring you like. Between two pieces of parchment paper, roll out each color of paste until it is 1/8 inch thick. Cut out circles that are a little bigger than the dough balls with a cookie cutter or cup. On top of each dough ball, put a circle of colored paste. To make the classic concha shape, carefully score the paste with a knife. Put a towel over the shaped conchas and let them rise for another 30 minutes. Turn on the oven and heat it up to 350F 180C. Toast the conchas for 15 to 18 minutes, or until they turn golden brown. Set them on a wire rack to cool down before you serve them.

Jean

[jamesvincentmcmorrow]

This vibrant salad is a perfect addition to your Fourth of July celebration. With a colorful mix of fresh greens, juicy strawberries, and plump blueberries, it's both visually stunning and delicious. The balsamic maple dressing adds a sweet and tangy flavor that complements the fruits and nuts perfectly.

Ingredients: 2 cups mixed greens. 1 cup sliced strawberries. 1/2 cup blueberries. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine mixed greens, sliced strawberries, blueberries, and chopped walnuts. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Tyreese