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Nshs Viking Bands Home - Scott Barley - K Brown - Asaur - Mural Stalk

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This vibrant and nutrient-packed salad features roasted beets, massaged kale, and a tangy balsamic reduction. It's a perfect balance of sweet and savory flavors with a delightful crunch from walnuts and pumpkin seeds.

Ingredients: 3 medium beets, peeled and diced. 1 tablespoon olive oil. Salt and pepper to taste. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup balsamic vinegar. 1 tablespoon maple syrup. 1/4 cup walnuts, chopped. 1/4 cup dried cranberries. 1/4 cup pumpkin seeds.

Instructions: Get the oven ready by heating it up to 400F 200C. Add diced beets to a bowl and season with salt and pepper. Place on a baking sheet and roast for 25 to 30 minutes, stirring every now and then, until soft. Put maple syrup and balsamic vinegar in a small saucepan and mix them together. Simmer on low heat for about 5 minutes, or until the liquid is cut in half. Leave to cool. A drizzle of olive oil should be used to massage the kale leaves in a large mixing bowl until they become slightly soft. After the kale is cooked, add the walnuts, dried cranberries, and pumpkin seeds. Pour the balsamic reduction over the salad and gently mix it all together. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Screen Break

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Delicious eggless Linzer cookies with a buttery and nutty flavor, filled with raspberry jam.

Ingredients: 1 cup all-purpose flour. 1/2 cup ground almonds. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1/4 cup raspberry jam or your choice of jam. Powdered sugar, for dusting.

Instructions: Mix the flour, baking powder, salt, and ground almonds in a bowl with a whisk. When the butter and sugar are soft, mix them together in a different bowl until the mixture is light and fluffy. Then add the vanilla extract and mix it in well. Mix the dry ingredients into the wet ingredients one at a time until the dough comes together. Put the dough in the fridge for at least an hour after making a disc out of it. Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. On a floured surface, roll out the chilled dough until it is about 1/8 inch thick. Cut out an even number of cookies with a round cookie cutter. A heart or star-shaped hole should be cut out of the middle of half of these. Put the cookies on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Cover the hard cookies with a thin layer of raspberry jam. Sugar powder should be used to cover the cookies with the hole in the middle. To make a sandwich, put a cookie with a cutout on top of a cookie with jam on it. Do it again with the rest of the cookies. Your Linzer Cookies without eggs are now ready to eat!

Prep Time: 20 minutes

Cook Time: 12 minutes

Emmas Filurer

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A version of the classic comforting rice pudding that doesn't have any dairy, gluten, or soy. It's made with creamy almond milk and maple syrup for sweetness.

Ingredients: 1 cup arborio rice. 4 cups unsweetened almond milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup raisins optional. 1/4 cup chopped nuts optional.

Instructions: In a saucepan, combine rice, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, then reduce heat to low. Simmer uncovered, stirring occasionally, for about 35-40 minutes or until rice is tender and mixture has thickened. If using raisins, stir them in during the last 10 minutes of cooking. Once rice is cooked and mixture has thickened, remove from heat and let cool slightly. Serve warm, topped with chopped nuts if desired. Enjoy your comforting vegan rice pudding!

Prep Time: 5 minutes

Cook Time: 40 minutes

Sharon Rose Mierke

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This refreshing avocado sorbet combines the creaminess of ripe avocados with the tanginess of lime juice, coconut milk, and a hint of vanilla. It's a dairy-free, vegan-friendly dessert that's perfect for cooling down on a hot day.

Ingredients: 2 ripe avocados, peeled and pitted. 1/2 cup sugar. 1/4 cup lime juice. 1 cup coconut milk. 1/2 teaspoon vanilla extract.

Instructions: Put the sugar, lime juice, coconut milk, and vanilla extract in a blender. Add the ripe avocados. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of sorbet. Once the sorbet is smooth, put it in a container that can go in the freezer and freeze it for at least 4 hours, or until it is firm. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Moon Mist Valley

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An old Middle Eastern dip called Baba Ganoush is made from tahini, garlic, lemon juice, and olive oil mixed with roasted eggplant. It's smooth, tasty, and great for dipping!

Ingredients: 2 large eggplants. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt to taste. Chopped parsley for garnish.

Instructions: Preheat oven to 400F 200C. Poke eggplants several times with a fork and place on a baking sheet. Roast eggplants in the preheated oven until soft, about 45-50 minutes. Remove from oven and let cool. Once cool enough to handle, peel off the skin and discard. In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy. Transfer the dip to a serving bowl, garnish with chopped parsley, and drizzle with a little extra olive oil if desired. Serve with pita bread, chips, or vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 50 minutes

TIVERTON FOUR CORNERS FUN RUN

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These cute Vegan S'mores Mini Dippers are great for parties and as small snacks. They taste like classic s'mores but are vegan-friendly and come in bite-sized pieces.

Ingredients: 1 cup vegan chocolate chips. 1 cup vegan marshmallows. 1 cup vegan graham cracker crumbs. 1/4 cup coconut oil.

Instructions: To make the chocolate smooth, melt the vegan chocolate chips and coconut oil in a bowl that can go in the microwave for 30 seconds at a time. Cover every vegan marshmallow all the way through with the melted chocolate mixture. Coat the chocolate-covered marshmallows all the way through with vegan graham cracker crumbs. Covered marshmallows should be put on a baking sheet lined with parchment paper and put in the fridge for 15 to 20 minutes, or until the chocolate sets. Place the S'mores Mini Dippers on a platter and eat them!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tahoe – Truckee Job Fair

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This Lemony Kale Lentil Quinoa Salad is tasty, healthy, and fits the keto diet. It is full of protein, fiber, and flavor. For a light lunch or a cool side dish, it's perfect.

Ingredients: 1 cup cooked quinoa. 1 cup cooked lentils. 4 cups chopped kale. 1/4 cup lemon juice. 2 tablespoons olive oil. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley. 1/4 cup chopped almonds.

Instructions: Put cooked quinoa, cooked lentils, and chopped kale in a large bowl. To make the dressing, mix lemon juice, olive oil, garlic powder, salt, and black pepper in a small bowl with a whisk. Cover the quinoa, lentils, and kale with the dressing. Toss to cover. Toss again after adding the chopped parsley and almonds. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Jade Bald Writer

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Enjoy the perfect pairing of rich Cabernet Sauvignon with creamy Brie cheese. The honey and grapes will make the flavors even better. This classy mix is sure to make any event more special.

Ingredients: 1 bottle of Cabernet Sauvignon. 1 wheel of Brie cheese. 1 baguette, sliced. 1/4 cup of honey. Handful of fresh grapes.

Instructions: Pour the Cabernet Sauvignon into a decanter and let it breathe for 30 minutes. Slice the Brie cheese into thin wedges. Arrange the sliced baguette on a serving platter. Drizzle honey over the Brie cheese wedges. Place the Brie cheese wedges on the baguette slices. Garnish the platter with fresh grapes. Serve the wine alongside the cheese and baguette.

Prep Time: 10 minutes

Cook Time: 0 minutes

Eljire

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Enjoy these chocolatey and creamy popsicles that are good for you because they have chia seeds and bananas in them. It's the perfect treat for a cool day!

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. 2 ripe bananas, mashed.

Instructions: In a bowl, mix chia seeds, almond milk, cocoa powder, maple syrup, and vanilla extract. Let the mixture sit for 10 minutes, stirring occasionally until thickened. Fold in mashed bananas. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

The Real Colonel

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With this easy recipe, you can make your own sushi and enjoy its fresh flavors. Add your favorite fillings to your rolls to make a tasty and filling meal.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 1/4 cup sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted fillings e.g., cucumber, avocado, crab meat, smoked salmon. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Rinse sushi rice under cold water until the water runs clear. In a rice cooker, combine rice and water and cook according to the cooker's instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar and salt dissolve. Remove from heat and let cool. When the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange your desired fillings in a line across the center of the rice. Using the bamboo mat, roll the sushi tightly, starting from the bottom edge and rolling away from you. Once rolled, use a sharp knife to slice the sushi into bite-sized pieces. Serve the sushi with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 20 minutes

Pa Tur Med Motorcykel Og Udstyr

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For breakfast, poached eggs are always a hit. Their yolks are smooth and runny, which goes well with toast, greens, and other breakfast foods. A simple but important cooking skill is learning how to poach eggs.

Ingredients: 2 large eggs. Water. 1 teaspoon white vinegar. Salt and pepper to taste.

Instructions: Fill a medium-sized saucepan with water until it's about two-thirds full. Add the white vinegar to the water and a pinch of salt, then bring it to a gentle simmer over medium heat. While the water is heating up, crack the eggs individually into small bowls or ramekins. Create a gentle whirlpool in the simmering water by stirring it with a spoon. This will help the eggs hold their shape. Carefully slide one of the cracked eggs into the center of the whirlpool. The swirling water will help the egg whites wrap around the yolk. Let the egg poach for about 3-4 minutes for a runny yolk or longer if you prefer it firmer. Use a slotted spoon to gently remove the poached egg from the water and place it on a plate lined with paper towels to drain excess water. Repeat the process with the second egg. Season the poached eggs with salt and pepper to taste. Serve the poached eggs immediately on a slice of toast, on top of sauted greens, or alongside your favorite breakfast dishes.

Prep Time: 5 minutes

Cook Time: 5 minutes

Volare Santo Stefano Rende

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Enjoy this spiked banana cream pie dip, which is creamy and boozy. This dip tastes like banana cream pie and has a hint of rum to give it an extra kick. It's great for parties and get-togethers. Pair it with graham crackers for a sweet treat that will be hard to resist.

Ingredients: 1 package instant vanilla pudding mix. 1 cup milk. 1/2 cup rum. 2 cups whipped cream or whipped topping. 2 ripe bananas, mashed. 1/2 cup crushed graham crackers. 1/4 cup toasted coconut flakes. Optional: additional sliced bananas and graham crackers for serving.

Instructions: In a mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth. Add the rum to the pudding mixture and stir until well combined. Fold in the whipped cream or whipped topping until fully incorporated. Gently fold in the mashed bananas until evenly distributed throughout the mixture. Transfer the dip to a serving bowl and sprinkle the crushed graham crackers and toasted coconut flakes on top. If desired, garnish with additional sliced bananas and serve with graham crackers for dipping. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

System Tattoo

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Gluten-free corn tortillas are used to make these tasty Cuban-style pork tacos, which are topped with crispy fried plantains and soft slow-cooked pork.

Ingredients: 2 lbs pork shoulder, trimmed and cut into chunks. 1 cup orange juice. 1/2 cup lime juice. 4 cloves garlic, minced. 2 tsp cumin. 2 tsp oregano. 1 tsp salt. 1 tsp black pepper. 2 ripe plantains, peeled and sliced. 2 tbsp olive oil. 12 corn tortillas, gluten-free.

Instructions: In a crock pot, combine pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper. Cover and cook on low for 6-8 hours or until pork is tender and easily shredded. In a skillet, heat olive oil over medium heat. Fry plantain slices until golden brown, about 2-3 minutes per side. Remove from skillet and drain on paper towels. Using two forks, shred the cooked pork in the crock pot. Warm corn tortillas in a dry skillet or microwave. Assemble tacos by filling each tortilla with shredded pork and topping with fried plantains. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

B.C. Cooperative Learning Association

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Enjoy these magic bars, which have the irresistible flavors of pecan pie and rich brownies. Just what you need to satisfy your sweet tooth!

Ingredients: 1 box brownie mix. 1/2 cup melted butter. 1/4 cup milk. 1 egg. 1 cup chopped pecans. 1 cup chocolate chips. 1/2 cup caramel sauce.

Instructions: Warm the oven up to 175F 350C. Put brownie mix, melted butter, milk, and egg in a bowl. Mix everything together well. Smooth the brownie batter out in a 9x13-inch baking dish that has been greased. Chocolate chips and chopped pecans should be spread out on top of the brownie batter. Cover the top with caramel sauce. After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is just a little firm. Let it cool all the way down before cutting it into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

Libertas Bastia Pallavolo

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Enjoy the rich flavors of Samoa cookies with these rich brownies. They are full of chocolate, caramel, pecans, coconut, and make them a delicious treat for any event.

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, melted. 1/4 cup milk. 1 cup sweetened shredded coconut. 1/2 cup semi-sweet chocolate chips. 1/2 cup caramel sauce. 1/4 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a mixing bowl, combine the brownie mix, melted butter, and milk. Stir until well combined. Spread the brownie batter evenly into the prepared pan. Sprinkle shredded coconut and chocolate chips over the brownie batter. Drizzle caramel sauce over the coconut and chocolate chips. Sprinkle chopped pecans on top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Musi Kart

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Add some color and fun to your pancakes with these Sprinkle Pancakes. These are great for a special breakfast or brunch, and kids love them!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 egg. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/4 cup colorful sprinkles. Maple syrup for serving.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Put the egg in a different bowl and beat it. Then add the buttermilk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Sprinkle the colorful sugar on top of the pancakes to make them more fun. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with cooking spray or butter. Place a quarter-cup of the pancake batter on the pan for every pancake. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. For a fun treat, serve your sprinkle pancakes hot with maple syrup and extra sprinkles on top. Sprinkle Pancakes are a great way to start the day or a healthy snack.

Prep Time: 15 minutes

Cook Time: 15 minutes

Newhall Aquarium

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Indulge in the delightful combination of warm spinach, crispy bacon, and boiled eggs with this quick and easy Warm Spinach Bacon and Egg Salad. Topped with a flavorful balsamic vinaigrette, it's a perfect balance of savory and fresh.

Ingredients: 6 cups fresh baby spinach. 6 slices bacon, cooked and crumbled. 4 large eggs, boiled and sliced. 1/2 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing. Salt and black pepper to taste.

Instructions: Baby spinach, bacon bits, boiled eggs, red onion slices, cherry tomatoes cut in half, and feta cheese crumbles should all be put in a large salad bowl. Salt and black pepper should be mixed together in a small bowl with balsamic vinaigrette dressing. Spread the dressing out on the salad and gently toss it to cover everything. Serve the Warm Spinach Bacon and Egg Salad right away, and let the heat slightly wilt the spinach. You can eat this tasty salad as a side dish or as a light meal.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mural Stalk