Lovet Ara

Ms Fitzgerald 4th Grade - montreal ostomy centre inc - county committee - herramientas 2.0 - canadian millennials

[lovet-ara]

An easy way to make whole wheat pizza dough that is low in carbs and keto-friendly. The almond and coconut flours in this crust give it a deliciously nutty taste and a thin, crispy texture.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 2 tbsp ground flaxseed. 1 tsp baking powder. 1/2 tsp salt. 1/4 cup olive oil. 2 large eggs.

Instructions: Preheat your oven to 400F 200C. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, and salt. Add olive oil and eggs to the dry ingredients, then mix until a dough forms. Transfer the dough onto a parchment-lined baking sheet and press it out into a thin crust. Bake the crust for 10-12 minutes, or until it begins to turn golden brown. Remove the crust from the oven and add your desired toppings. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the toppings are cooked and the crust is crisp. Slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

canadian millennials

[lovet-ara]

With a lot of hot sauce, this Spicy Bloody Mary is great for people who like their drinks with a kick.

Ingredients: 2 oz vodka. 4 oz tomato juice. 1/2 oz lemon juice. 1/4 oz Worcestershire sauce. 1/4 oz hot sauce adjust to taste. 1 pinch of celery salt. 1 pinch of black pepper. 1 pinch of smoked paprika. Garnish: celery stalk, lemon wedge, olives, pickles, and a dash of extra hot sauce.

Instructions: Take vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and smoked paprika and put them all in a shaker. Mix well by shaking. Put ice in a tall glass. Pour the cocktail mix through a strainer into the glass. Put a lemon wedge, olives, pickles, a celery stalk, and a little extra hot sauce on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

K Stevens

[lovet-ara]

For summer parties, this cool white sangria with stone fruits is a great choice. It's fruity, light, and simple to make, so everyone will love it at a summer party.

Ingredients: 1 bottle white wine. 1/4 cup brandy. 2 tablespoons sugar. 1 cup sliced peaches. 1 cup sliced nectarines. 1 cup sliced apricots. 1 cup sliced plums. 1 lemon, thinly sliced. 1 orange, thinly sliced. 2 cups club soda. Ice cubes.

Instructions: Put white wine, brandy, and sugar in a large pitcher. Mix it around until the sugar is gone. Slice the peaches, nans, apricots, plums, lemon, and orange and put them in the pitcher. Put it in the fridge for at least two hours to let the flavors mix. Mix in the club soda right before serving. Pour over ice cubes in glasses and decorate with extra fruit slices if you like.

Prep Time: 10 minutes

Cook Time: 0 minutes

kimtu gnu linux

[lovet-ara]

Een heerlijk gratin gerecht met malse kip, smaakvolle groenten, aardappelen en een romige kaassaus. Bereid in de airfryer voor een snelle en gezonde maaltijd.

Ingredients: 4 kipfilets. 400g aardappelen, geschild en in dunne plakjes. 400g gemengde groenten bijv. broccoli, wortels, bloemkool, in stukjes gesneden. 200g geraspte kaas. 2 teentjes knoflook, fijngehakt. 1 ui, fijngehakt. 2 eetlepels olijfolie. Zout en peper naar smaak. 1 theelepel paprikapoeder. 1 theelepel gedroogde tijm. 1/2 kopje kippenbouillon. 1/2 kopje room. Verse peterselie, gehakt voor garnering.

Instructions: Verwarm de airfryer voor op 180C. Bestrooi de kipfilets met zout, peper, paprikapoeder en gedroogde tijm. Plaats de kipfilets in de airfryer en bak ze gedurende 10 minuten op 180C, keer ze halverwege om, tot ze goudbruin zijn en gaar van binnen. Haal ze uit de airfryer en leg ze opzij. Verhit de olijfolie in een pan en fruit de fijngehakte ui en knoflook tot ze zacht en geurig zijn. Voeg de gesneden groenten toe en bak ze kort mee tot ze iets zachter worden. Voeg de aardappelschijfjes toe en bak alles nog een paar minuten samen. Giet de kippenbouillon en room over de groenten en aardappelen. Laat het geheel sudderen tot de saus iets dikker wordt. Leg de gebakken kipfilets bovenop de groenten en aardappelen in de airfryer. Strooi de geraspte kaas gelijkmatig over het gerecht. Bak het geheel nog eens 10-15 minuten op 180C, tot de kaas bubbelt en goudbruin is. Serveer de gratin met kip, groenten en aardappel direct, gegarneerd met verse peterselie.

Prep Time: 20 minutes

Cook Time: 25 minutes

pulvis et umbra

[lovet-ara]

Italian sausage, bacon, potatoes, and kale simmer in a creamy broth to make this hearty and comforting soup that tastes like it came from Tuscany.

Ingredients: 1 lb Italian sausage, casings removed. 4 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 3 large potatoes, diced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon red pepper flakes. 2 cups kale, chopped. 1 cup heavy cream. Grated Parmesan cheese, for serving.

Instructions: In a skillet, brown the Italian sausage over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer sausage to the slow cooker. In the same skillet, cook chopped bacon until crisp. Remove bacon and add it to the slow cooker with the sausage. Add diced onion and minced garlic to the skillet and cook until softened. Transfer them to the slow cooker. Pour chicken broth into the slow cooker, then add diced potatoes, salt, black pepper, and red pepper flakes. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Stir in chopped kale and heavy cream during the last 30 minutes of cooking. Once kale is wilted and soup is heated through, serve hot, topped with grated Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 240 minutes

silly squishy

[lovet-ara]

This delicious ice cream with cupcakes is a great way to beat the heat in the summer. It's a mix of smooth, creamy goodness, the fun crunch of cupcake bits, and the bright pop of rainbow sprinkles.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup crushed cupcakes any flavor of your choice. 1/4 cup rainbow sprinkles.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add crushed cupcakes and rainbow sprinkles to incorporate into the ice cream. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of cupcake ice cream in cones or bowls, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

county committee

[lovet-ara]

This Halloween Sangria is a fun and scary take on a classic drink that is great for any Halloween party. It tastes great and will be a big hit with your guests!

Ingredients: 1 bottle red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 2 cups orange juice. 1 cup cranberry juice. 1/4 cup simple syrup. 1 orange, sliced. 1 apple, sliced. 1 cup mixed berries. 1 cup club soda. Ice cubes.

Instructions: Fill a big pitcher with ice. Add orange liqueur, orange juice, cranberry juice, simple syrup, and red wine. Slice the orange, apple, and berries together. Put it in the fridge for at least two hours. Add the club soda and stir it in slowly before serving. Pour over ice in glasses.

Prep Time: 10 minutes

Cook Time: 0 minutes

kristys portfolio

[lovet-ara]

Delicious cannoli ice cream sandwiches that combine the creamy goodness of ricotta cheese with the crunch of cannoli shells.

Ingredients: 2 cups ricotta cheese. 1 cup heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. 12 cannoli shells, store-bought or homemade.

Instructions: Heavy cream, powdered sugar, vanilla extract, and ricotta cheese should all be mixed together in a bowl. Mix until everything is smooth and well mixed. Add the mini chocolate chips slowly while mixing. Put a lid on the bowl and freeze the mix for at least 4 hours, or until it gets hard. When the ice cream is firm, put a scoopful on half of the cannoli shells and spread it out evenly. Add the rest of the cannoli shells on top to make sandwiches. You can serve the sandwiches right away, or you can wrap each one in plastic wrap and freeze them until you're ready to serve them.

Prep Time: 15 minutes

Cook Time: 0 minutes

novacraft online

[lovet-ara]

Packed with healthy ingredients and almond flavor, these no-bake triple almond cookies are a delicious treat that fits well with the Paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup almond butter. 2 tablespoons honey. 1/4 cup chopped almonds. 1/4 cup shredded coconut. 1/2 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine almond flour, almond butter, honey, chopped almonds, shredded coconut, and vanilla extract. Mix until well combined and forms a dough-like consistency. Scoop out portions of the dough and roll into balls. Flatten slightly to form cookie shapes. Place the cookies on a parchment-lined tray and refrigerate for at least 30 minutes to firm up. Once firm, the cookies are ready to serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Chattanooga Clarinet Choir

[lovet-ara]

These half-batch chocolate chip cookies are quick to make and ideal for a small treat. In every bite, enjoy the classic combination of buttery cookie dough and rich chocolate chips.

Ingredients: 1/4 cup butter, softened. 1/4 cup granulated sugar. 1/4 cup packed brown sugar. 1/2 teaspoon vanilla extract. 1 egg yolk. 3/4 cup all-purpose flour. 1/4 teaspoon baking soda. 1/8 teaspoon salt. 1/4 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the vanilla extract and egg yolk to the mixture, and mix well. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Scoop small portions of cookie dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

mavie demums

[lovet-ara]

These tasty Egg Kathi Roll Dumplings are a mix of Indian flavors in the shape of a dumpling. They're great for a quick snack or lunch on the go, and the spicy eggs, colorful vegetables, and creamy sauce make them impossible to resist.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 2 tablespoons oil. Water as needed. 4 boiled eggs. 1/2 cup thinly sliced onions. 1/2 cup thinly sliced bell peppers red and green. 2 cloves garlic, minced. 1/2 teaspoon ginger paste. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/4 teaspoon turmeric powder. 1/4 teaspoon red chili powder. Salt to taste. 2 tablespoons oil for cooking. 4 tablespoons mayonnaise. 2 tablespoons ketchup. 4 large lettuce leaves. 4 large tortillas or paratha. 4 wooden skewers.

Instructions: In a bowl, mix the all-purpose flour, salt, and 2 tablespoons of oil. Gradually add water and knead the dough until it's soft and smooth. Cover and let it rest for 30 minutes. Divide the dough into 4 equal portions and roll them into balls. Roll out each ball into a thin circle to make tortillas or use store-bought paratha. Heat a skillet over medium heat and cook the tortillas until they puff up and have light brown spots. Set them aside. Heat 2 tablespoons of oil in a pan and add minced garlic and ginger paste. Saut for a minute until fragrant. Add sliced onions and bell peppers. Cook until they are soft and slightly caramelized. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well. Cut the boiled eggs into halves and add them to the pan. Cook for a few minutes, ensuring the eggs are coated with the spice mixture. In a small bowl, mix mayonnaise and ketchup to make the sauce. Place a lettuce leaf on each tortilla, followed by a portion of the egg and vegetable mixture. Drizzle the mayo-ketchup sauce over the filling. Roll up the tortillas tightly, folding in the sides to form a wrap. Secure the rolls with wooden skewers. Serve your Egg Kathi Roll Dumplings hot and enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

saha lab centre of biomedical research

[lovet-ara]

These warm vegan naan dippers are perfect for a cozy gathering or as a starter for a dinner party. They feature a variety of flavorful dips including hummus, baba ganoush, tomato chutney, and olive tapenade, providing a delightful medley of tastes and textures.

Ingredients: 4 pieces of vegan naan bread. 1 cup of hummus. 1 cup of baba ganoush. 1 cup of tomato chutney. 1 cup of olive tapenade. Fresh parsley for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Put the naan bread on a baking sheet and heat them up for 5 minutes. Get the dips ready while the naan bread warms up. Add the garlic, lemon juice, tahini, and olive oil to the chickpeas and blend them until the hummus is smooth. As the eggplants get soft, roast them. Then, mix them with tahini, lemon juice, garlic, and salt to make baba ganoush. Cook down the tomatoes, onions, garlic, ginger, and spices for the tomato chutney until it gets thick. Mix olives, capers, garlic, olive oil, and lemon juice until you get the texture you want for the olive tapenade. If you want to dip the naan bread, take it out of the oven and cut it into slices or quarters. Place warm pieces of naan around small bowls of each dip. Add fresh parsley as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 5 minutes

amo brass brass quintet

[lovet-ara]

Weight Watchers-friendly Snicker Doodle Cookies that are delicious and guilt-free. These cinnamon-flavored cookies are soft on the inside and crispy on the outside.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 2 tablespoons plain non-fat Greek yogurt. 1 tablespoon ground cinnamon. 2 tablespoons granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the egg, vanilla extract, and Greek yogurt and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the cinnamon powder and 2 tablespoons of sugar in a small bowl and mix them together. Roll the cookie dough into 1-inch balls, and then roll each ball in the cinnamon-sugar mix to cover it all. Prepare the baking sheets and place the cookie balls on them, leaving some space between them so they can spread. Gently press down on each cookie ball with the back of a fork. After the oven is hot, bake the cookies for 8 to 10 minutes, or until they are set and the edges are golden brown. For a few minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

usability conference

[lovet-ara]

These gluten-free blueberry muffins are a delicious and wholesome treat for anyone with dietary restrictions. They are moist, tender, and bursting with juicy blueberries.

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup almond flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1 cup almond milk. 1 1/2 cups fresh blueberries.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the fresh blueberries. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free blueberry muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

sunelly sims

[lovet-ara]

This Pea & Lemon Farrotto Tart has a creamy filling with flavors of fresh peas, tangy lemon, and nutty farro. It is wrapped in a crisp shortcrust pastry. This is a fun take on the traditional farrotto dish that's great for a light lunch or dinner.

Ingredients: 200g farro emmer wheat. 600ml vegetable stock. 2 tbsp olive oil. 1 onion, finely chopped. 2 garlic cloves, finely chopped. 200g frozen peas. Zest and juice of 1 lemon. 50g Parmesan cheese, grated. 3 eggs. 150ml double cream. Salt and pepper to taste. 320g shortcrust pastry store-bought or homemade.

Instructions: Warm the oven up to 350F 182C. Set the vegetable stock on low heat in a saucepan. Put in the farro and cook for 20 to 25 minutes, until it's soft. Remove any extra liquid and set it aside. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. After you add the frozen peas, cook for a few minutes or until everything is hot. Lemon zest, lemon juice, and grated Parmesan cheese should all be added at this point. Add pepper and salt to taste. Take it off the heat. Whisk the eggs and double cream together in a different bowl. This mixture should be poured over the farro mixture and mixed well. Lay the shortcrust pastry out on a work surface and use it to line a tart pan. Cut off any extra pastry. Put the farro mixture into the tart tin that has been lined with pastry. After the oven is hot, bake the tart for 30 to 35 minutes, or until it is set and the crust is golden brown. Let the tart cool down a bit before you serve it. Feel free to eat it hot or cold.

Prep Time: 30 minutes

Cook Time: 35 minutes

#ShortcrustPastry, #LightLunch, #CreativeCooking, #FarrottoTart

senator cano

[lovet-ara]

This vegan chocolate coconut slice is a tasty treat that doesn't need to be baked. It's like a brownie and has rich chocolate and coconut flavors. It's a great way to satisfy your sweet tooth without using any animal products.

Ingredients: 2 cups rolled oats. 1 cup shredded coconut. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1/4 cup almond butter. 1 tsp vanilla extract. A pinch of salt.

Instructions: Rolling oats should be put into a food processor and mixed until they become fine flour-like. In a food processor, put in raw coconut, cocoa powder, maple syrup, melted coconut oil, almond butter, vanilla extract, and a pinch of salt. Mix until everything is well mixed. Peel off the paper from a square baking dish and press the mixture into it so it's spread out evenly. Put the dish in the fridge for at least an hour so that it can set. Take it out of the fridge when it's set and cut it into squares. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

i am wanda

[lovet-ara]

This creamy Instant Pot pasta is a quick and easy dinner option that the whole family will love. The Instant Pot makes cooking pasta a breeze, and the creamy sauce is irresistibly delicious.

Ingredients: 8 oz penne pasta. 2 cups chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 tsp garlic powder. 1/2 tsp dried basil. Salt and pepper to taste.

Instructions: Add penne pasta, chicken broth, garlic powder, and dried basil to the Instant Pot. Close the lid, set the valve to sealing position, and cook on high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick pressure release. Stir in heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese and basil if desired.

Prep Time: 5 minutes

Cook Time: 10 minutes

elodie rose barnes