le renard de nuit

[lerenarddenuit]

A classic French soup that combines the earthy flavors of potatoes and leeks. Creamy, hearty, and naturally gluten-free, this soup is perfect for a cozy meal.

Ingredients: 3 large leeks, thinly sliced. 4 potatoes, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup milk. 2 tablespoons butter. Salt and pepper to taste. Fresh chives for garnish.

Instructions: In a large pot, melt the butter over medium heat. Add leeks, onions, and garlic. Saut until softened. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches. Stir in milk and season with salt and pepper. Simmer for an additional 10 minutes. Serve hot, garnished with fresh chives.

Veronica D

[lerenarddenuit]

These cutout sugar cookies are a traditional favorite that are ideal for holidays and special occasions. The dough is simple to handle, and the cookies are deliciously buttery.

Ingredients: 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1/2 teaspoon almond extract. 1 tablespoon milk.

Instructions: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until creamy. Add the egg, vanilla extract, almond extract, and milk. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough in half and shape each half into a flat disk. Wrap them in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out one disk of dough on a lightly floured surface to about 1/4-inch thickness. Cut out desired shapes using cookie cutters and transfer them to the prepared baking sheets. Gather the scraps, re-roll the dough, and cut out more shapes. Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are completely cooled, decorate them with your favorite icing and decorations.

Macie D

[lerenarddenuit]

Enjoy Keto Herb Rubbed Pork Loin Roast, which is very tasty. This is a delicious paleo and low-carb meal because the herbs make the pork loin smell great and go well with it. #KetoRoast #LowCarbDinner #PaleoRecipe

Ingredients: 1 3-4 lbs pork loin roast. 2 tablespoons olive oil. 2 teaspoons dried rosemary. 2 teaspoons dried thyme. 1 teaspoon dried sage. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Sage, garlic powder, onion powder, salt, and pepper should all be mixed together in a small bowl to make the herb rub. Use paper towels to dry the pork loin roast. Cover the pork loin with a lot of olive oil by rubbing it on. Spread the herb rub generously over the whole pork loin, pressing the herbs into the meat to help them stick. Put the pork loin in a roasting pan or on a baking sheet with a wire rack inside it. For medium-doneness, roast in an oven that has already been heated for about an hour, or until the internal temperature reaches 145F 63C. Take it out of the oven and let it cool for 10 minutes before cutting it. Cut up this tasty Keto Herb Rubbed Pork Loin Roast into slices and serve for a delicious meal. It's also paleo-friendly and low-carb. Low-Carb Dinner #PaleoRecipe #KetoRoast

#KetoHerbRubbed, #SavoryRoast, #PaleoKitchen, #PaleoRecipe

Mariah J

[lerenarddenuit]

A classic chocolate confection, Rocky Road Candy combines the richness of chocolate with the delightful texture of graham crackers, the sweetness of marshmallows, and the crunch of nuts. This is a simple-to-make confection that will definitely satiate your chocolate cravings.

Ingredients: 2 cups semi-sweet chocolate chips. 1 cup milk chocolate chips. 1 cup mini marshmallows. 1 cup chopped nuts e.g., almonds or walnuts. 1/2 cup crushed graham crackers. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and butter. Microwave in 30-second intervals, stirring in between until the chocolate and butter are completely melted and smooth. Stir in the vanilla extract and a pinch of salt into the melted chocolate mixture. Fold in the mini marshmallows, chopped nuts, and crushed graham crackers, making sure they are evenly coated with the chocolate mixture. Pour the mixture into the prepared baking pan and spread it out evenly, pressing it down gently. Chill in the refrigerator for about 2 hours, or until the candy is firm and set. Once set, remove from the pan using the parchment paper overhang and place it on a cutting board. Cut the rocky road candy into squares or bars. Serve and enjoy your homemade Rocky Road Candy!

Kevin

[lerenarddenuit]

Indulge in these decadent vegan white chocolate truffles, made with creamy coconut and luscious vegan white chocolate. They're perfect for satisfying your sweet cravings and impressing guests with their elegant appearance.

Ingredients: 300g vegan white chocolate, chopped. 1/2 cup coconut cream. 1 tsp vanilla extract. 1/4 cup coconut oil, melted. 1/4 cup desiccated coconut, for coating. 1/4 cup freeze-dried raspberries, crushed optional, for garnish.

Instructions: In a double boiler, melt the vegan white chocolate until smooth. Stir in the coconut cream and vanilla extract until well combined. Gradually add the melted coconut oil, stirring constantly. Once the mixture is smooth and well combined, remove from heat and let it cool to room temperature. Cover and refrigerate the mixture for at least 2 hours or until firm. Using a spoon or a small scoop, portion out the chilled mixture and roll into small balls. Roll each truffle ball in desiccated coconut to coat evenly. If desired, garnish with crushed freeze-dried raspberries. Store the truffles in an airtight container in the refrigerator until ready to serve.

Ryan D

[lerenarddenuit]

Negitoro sushi is a tasty Japanese dish made of chopped tuna and green onions wrapped in nori seaweed and sushi rice. It's packed full of fresh flavors and goes well with any sushi platter.

Ingredients: 200g sushi-grade tuna. 2 tablespoons finely chopped green onions negi. 2 tablespoons soy sauce. 1 tablespoon mirin. 1 tablespoon sake. 1 teaspoon sugar. 2 cups cooked sushi rice. Nori seaweed sheets, cut into strips.

Instructions: In a bowl, mix soy sauce, mirin, sake, and sugar to make the marinade. Dice tuna into small pieces and mix with chopped green onions. Pour the marinade over the tuna mixture and let it sit for 10 minutes. Prepare sushi rice and let it cool slightly. Lay a piece of nori on a clean surface, wet your hands, and spread a thin layer of sushi rice over the nori. Place a spoonful of the tuna mixture along one edge of the rice. Roll the sushi tightly, using a sushi mat if available, and seal the edge with a little water. Slice the roll into bite-sized pieces with a sharp knife. Serve with soy sauce and wasabi, if desired.

Elle D

[lerenarddenuit]

These homemade candy bars are Paleo-friendly and free from gluten. They're packed with wholesome ingredients like almond butter, coconut, and mixed nuts, making them a healthier alternative to traditional candy bars.

Ingredients: 1 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup raw honey or maple syrup. 1/2 cup unsweetened shredded coconut. 1/2 cup chopped mixed nuts such as almonds, cashews, and walnuts. 1/4 cup dark chocolate chips optional.

Instructions: In a mixing bowl, combine almond butter, melted coconut oil, and raw honey/maple syrup until well mixed. Stir in shredded coconut and chopped mixed nuts until evenly distributed. Line a baking dish with parchment paper and press the mixture evenly into the dish. If using, melt dark chocolate chips and drizzle over the top of the mixture in the baking dish. Place the baking dish in the refrigerator for at least 1 hour to set. Once set, remove from the refrigerator and cut into bars. Enjoy your Paleo gluten-free candy bars!

Nollan

[lerenarddenuit]

This Raspberry and Pomegranate Smoothie with Green Tea Ice Cubes is a great way to cool off. It tastes great and is full of healthy antioxidants. Green tea ice cubes add a light earthy flavor that goes well with the raspberries and pomegranate seeds, which are sweet and sour.

Ingredients: 1 cup of frozen raspberries. 1/2 cup of pomegranate seeds. 1/2 cup of Greek yogurt. 1/2 cup of almond milk. 2 tablespoons of honey. 1 cup of green tea, brewed and frozen into ice cubes.

Instructions: Pour some green tea into a cup and let it cool down. Put the green tea that has been cooled into an ice cube tray and freeze it until it is solid. Put the frozen raspberries, pomegranate seeds, Greek yogurt, almond milk, and honey in a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. In a glass, put some green tea ice cubes. Then, pour the smoothie over them. Add fresh raspberries and pomegranate seeds, if you want, and stir the mixture slowly. Serve right away and enjoy!

Ava

[lerenarddenuit]

A deconstructed sushi dish featuring tofu, brown rice, and crisp vegetables, tossed in a tangy sesame ginger dressing.

Ingredients: 200g firm tofu, diced. 1 cup cooked brown rice. 2 cups mixed salad greens. 1 carrot, julienned. 1 cucumber, thinly sliced. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon honey. 1 tablespoon sesame seeds, toasted. 1 avocado, sliced optional.

Instructions: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, and honey to make the dressing. In a large mixing bowl, combine cooked brown rice, mixed salad greens, carrot, cucumber, and diced tofu. Pour the dressing over the salad and toss gently to coat evenly. Sprinkle toasted sesame seeds on top. Serve the sushi salad with sliced avocado on the side if desired.

Brianna S