Lucerni Resistance

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[lucerni-resistance]

A quick and flavorful vegan Spanish rice made effortlessly in the Instant Pot. Perfect for a wholesome meal in just 30 minutes!

Ingredients: 1 cup brown rice. 1 can 15 oz diced tomatoes. 1 cup vegetable broth. 1 onion, finely chopped. 1 teaspoon smoked paprika.

Instructions: Rinse the brown rice under cold water and drain. In the Instant Pot, combine rice, diced tomatoes with juice, vegetable broth, chopped onion, and smoked paprika. Close the lid, set the valve to sealing, and cook on high pressure for 22 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Fluff the rice with a fork, and let it sit for a few minutes before serving.

Prep Time: 5 minutes

Cook Time: 22 minutes

these words a blog

[lucerni-resistance]

Savor these rich and creamy homemade doughnuts, which are ideal for any time of day as a sweet treat or for breakfast!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: Mix the flour, sugar, baking powder, and salt together in a mixing bowl. Mix the melted butter, eggs, milk, and vanilla extract in a separate bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. Roll out the dough to a thickness of about 1/2 inch on a surface dusted with flour. Cut out donut shapes using a donut cutter. Reroll any leftover dough and cut again. In a deep pan, heat the oil to 350F 175C. Drop the donuts gently into the heated oil and cook for two to three minutes on each side, or until golden brown. After removing the donuts, pat dry with paper towels. When serving, dust with powdered sugar.

Prep Time: 15 minutes

Cook Time: 15 minutes

dub club baseball

[lucerni-resistance]

This Honey Tossed Fruit Salad is a delightful and refreshing dessert or side dish that's perfect for any occasion. The combination of sweet, juicy fruits with a tangy honey-lime dressing and a hint of mint is simply irresistible.

Ingredients: 2 cups mixed fresh fruits e.g., strawberries, blueberries, pineapple, grapes. 2 tablespoons honey. 1 tablespoon fresh lime juice. 1/4 cup chopped fresh mint leaves.

Instructions: Clean and cut up the fresh fruits. Depending on what you like, you can cut them up into small pieces or leave them whole. Stir honey and fresh lime juice together in a small bowl until they are well mixed. Pour the honey-lime mixture over the fruits that have been prepared. Toss the fruits gently to coat them evenly with the honey-lime dressing. Add chopped fresh mint leaves to the fruit salad to make it taste better and look nicer. For a healthy and refreshing treat, serve right away or put in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

bailey cohen

[lucerni-resistance]

Almond and coconut flour give these gluten-free chocolate chip cookies a chewy texture that tastes great. They are great for people who are sensitive to gluten or who want a healthier cookie option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup maple syrup or honey. 1 tablespoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Put almond flour, coconut flour, baking soda, and salt in a large bowl and mix them together. Melt the coconut oil and mix it with the honey or maple syrup. Then, add the vanilla extract. Mix everything together well. Add the chocolate chips and mix them in. Using a cookie scoop or spoon, drop dough balls about 2 inches apart on the baking sheet that has been prepared. Use the palm of your hand to gently press down on each cookie. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

saha lab centre of biomedical research

[lucerni-resistance]

This vibrant roasted root vegetable salad is bursting with flavors and textures. It combines earthy root vegetables with the freshness of mixed greens, the crunch of walnuts, and the sweetness of dried cranberries. A drizzle of balsamic glaze adds a tangy finish to this hearty and nutritious salad.

Ingredients: 4 cups mixed root vegetables carrots, parsnips, beets, sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 2 cups mixed greens. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. Balsamic glaze for drizzling.

Instructions: Preheat the oven to 400F 200C. Toss the diced root vegetables with olive oil, salt, and pepper on a baking sheet. Roast the vegetables for 25-30 minutes or until tender and lightly browned, stirring halfway through. In a large bowl, mix the roasted vegetables with mixed greens, walnuts, and dried cranberries. Drizzle balsamic glaze over the salad and toss gently to combine. Serve warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 30 minutes

our projects

[lucerni-resistance]

A refreshing and delightful combination of tangy lemonade and sweet raspberry sorbet, perfect for a summer treat.

Ingredients: 1 pint raspberry sorbet. 1 bottle sparkling lemonade. Fresh raspberries, for garnish. Lemon slices, for garnish. Mint leaves, for garnish.

Instructions: Get glasses ready for the raspberry sorbet. Put sparkling lemonade on top of the sorbet. Add fresh mint leaves, lemon slices, and raspberries to the top. Use a straw and spoon to serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

alison mcconwell

[lucerni-resistance]

Savor the rich flavors of espresso and double chocolate with these delicious muffins. Perfect as a sweet snack or for breakfast.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 2 tbsp espresso powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 1 cup milk. 2 large eggs. 1 tsp vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup dark chocolate chunks.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Mix the flour, espresso powder, and cocoa powder together in a mixing bowl. Mix the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Stir in the chunks of dark chocolate and semisweet chocolate. Evenly distribute the batter among the muffin tins. When a toothpick is inserted into the center of a muffin, it should come out clean after 18 to 20 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your double chocolate espresso muffins as a decadent treat or with a steaming cup of coffee!

Prep Time: 15 minutes

Cook Time: 20 minutes

moses lake first church of the nazarene

[lucerni-resistance]

A refreshing and flavorful chicken salad sandwich infused with the bright flavors of lemon and basil.

Ingredients: 2 cups cooked chicken, shredded. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 2 tablespoons fresh basil, chopped. Salt and pepper to taste. 8 slices bread of your choice. Lettuce leaves, for serving. Tomato slices, for serving.

Instructions: In a large bowl, combine the shredded chicken, mayonnaise, lemon juice, lemon zest, and chopped basil. Season with salt and pepper to taste, and mix well to combine. Toast the bread slices if desired. Divide the chicken salad mixture evenly among 4 bread slices. Top each with lettuce leaves and tomato slices. Cover with the remaining bread slices to form sandwiches. Slice each sandwich in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

iisaku kunstide kool

[lucerni-resistance]

These low-carb smoothies can be used to replace a meal in the morning or as fuel after a workout. Because they are high in protein, healthy fats, and greens, they will keep you full and satisfied without making you eat too many carbs.

Ingredients: 1 cup unsweetened almond milk. 1/4 cup full-fat Greek yogurt. 1 scoop vanilla or chocolate protein powder low-carb. 1 tablespoon almond butter or peanut butter. 1/2 cup spinach or kale. 1/4 avocado. 1/2 teaspoon cinnamon. Ice cubes optional.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. You can add ice cubes to make it colder if you want to, and blend it again. Pour your healthy, low-carb meal replacement smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

moanalua elementary school

[lucerni-resistance]

Try this great recipe for air-fried chicken breasts by Andrea Bohle. It works quickly, is easy to do, and tastes great!

Ingredients: 500g gehakt half rundvlees, half varkensvlees. 1 ui, fijngehakt. 2 teentjes knoflook, geperst. 1 ei. 50g paneermeel. 1 eetlepel mosterd. 1 eetlepel ketchup. 1 eetlepel Worcestershire saus. 1 theelepel gedroogde tijm. 1 theelepel gedroogde oregano. Zout en peper naar smaak.

Instructions: Meng het gehakt, fijngehakte ui, geperste knoflook, ei, paneermeel, mosterd, ketchup, Worcestershire saus, gedroogde tijm, gedroogde oregano, zout en peper in een kom. Kneed het mengsel goed door tot alles goed gemengd is. Vorm het gehaktmengsel in de vorm van een brood en leg het in de Airfryer bakpan. Verwarm de Airfryer voor op 180C. Plaats het brood in de voorverwarmde Airfryer en bak het gedurende 25-30 minuten, of tot het brood gaar is en een goudbruine korst heeft. Haal het vleesbrood uit de Airfryer en laat het een paar minuten rusten voordat je het aansnijdt. Serveer het vleesbrood uit de Airfryer met je favoriete bijgerechten en geniet ervan!

Prep Time: 15 minutes

Cook Time: 25 minutes

phyllis fitzsimons

[lucerni-resistance]

Grilled potatoes and bell peppers mixed with garlic and herb-infused olive oil to make a colorful and tasty dish. It's great as a side dish for a barbecue or as a main course for vegetarians.

Ingredients: 4 large potatoes, washed and sliced. 2 bell peppers, assorted colors, sliced. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up the grill over medium-high heat. Slice the potatoes and peppers and put them in a large bowl. Stir the olive oil, dried thyme, paprika, salt, and pepper together in a small bowl. Add the olive oil mixture to the potatoes and peppers and toss to coat everything. Put peppers and potatoes on skewers one after the other to make sure they cook evenly. Put the skewers on a grill that has already been heated up. Cook for 15 to 20 minutes, turning them over every so often, until the vegetables are soft and lightly charred. After taking it off the grill, sprinkle it with chopped fresh parsley. Have your grilled potatoes and peppers while they're still hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

saha lab centre of biomedical research

[lucerni-resistance]

With its crunchy pecan streusel topping and warm pumpkin flavors, this Paleo Pumpkin Streusel Bread is a delightful fall treat. It's flavorful, moist, and ideal for breakfast or a snack.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon pumpkin pie spice. 3/4 cup pumpkin puree. 1/3 cup maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup chopped pecans. 2 tablespoons coconut sugar. 2 tablespoons coconut oil, solid.

Instructions: Set the oven temperature to 175C 350F. Spread coconut oil in a loaf pan. Combine the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice in a big bowl. Combine pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract in a separate bowl. Stirring until thoroughly blended, gradually add the wet ingredients to the dry ingredients. After the loaf pan is ready, pour the batter into it. Chopped pecans, coconut sugar, and solid coconut oil should all be combined in a small bowl until crumbly. Drizzle the batter with this streusel mixture. When a toothpick inserted into the center comes out clean, bake for 45 to 50 minutes. After letting the bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Cut into pieces and present. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

karpeles manuscript library

[lucerni-resistance]

These Italian Cream Cupcakes are a delicious treat. They have a moist and flavorful crumb that is studded with pecans and coconut, and a creamy cream cheese frosting on top. Perfect for any event!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup buttermilk. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chopped pecans. Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. Additional shredded coconut and chopped pecans for garnish.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract, shredded coconut, and chopped pecans. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. For the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Frost the cooled cupcakes with the cream cheese frosting and garnish with additional shredded coconut and chopped pecans. Serve and enjoy your delicious Italian Cream Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

melissa haupsteen

[lucerni-resistance]

This stuffed pita recipe is vegan-friendly and tastes like shawarma. Chickpeas that have been roasted and seasoned with shawarma spices are stuffed into warm whole wheat pitas with fresh vegetables and a creamy vegan tzatziki sauce. It's a tasty and filling meal that can be eaten for lunch or dinner.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons olive oil. 2 teaspoons shawarma spice blend. Salt, to taste. 4 whole wheat pitas, warmed. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced cucumber. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. Vegan tzatziki sauce, for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. Put chickpeas in a bowl and add olive oil, shawarma spice blend, and salt. Toss in the chickpeas. Put chickpeas that have been seasoned on a baking sheet that has been lined with parchment paper. Put the pan in a hot oven and roast for 20 to 25 minutes, or until the food is crispy. Get the vegetables ready and the pitas warm while the chickpeas roast. Take the pitas out of the oven when the chickpeas are crispy and put them together. Take the warm pitas and put the shredded lettuce, diced tomatoes, cucumber, red onion, and roasted chickpeas on each one. Vegan tzatziki sauce and chopped parsley should be put on top. Put the pitas on top of the filling and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

piccolo italian cafe

[lucerni-resistance]

Indulge in the savory delight of homemade pastrami with this adventurefood recipe. Perfectly seasoned and smoked to perfection, it's a culinary journey worth taking!

Ingredients: 5 lbs beef brisket. 1/2 cup kosher salt. 1/4 cup black peppercorns, crushed. 1/4 cup coriander seeds, crushed. 1/4 cup brown sugar. 2 tbsp garlic powder. 1 tbsp paprika. 1 tsp pink curing salt. 1/2 cup water. Wood chips for smoking.

Instructions: Trim excess fat from brisket, leaving a thin layer. In a bowl, mix kosher salt, crushed peppercorns, crushed coriander seeds, brown sugar, garlic powder, paprika, and pink curing salt. Rub the spice mixture evenly over the brisket. Place it in a large resealable bag and refrigerate for 5 days, flipping it daily. After curing, rinse the brisket thoroughly and pat dry. Preheat your smoker to 225F 107C. Add soaked wood chips for flavor. Place the brisket on the smoker rack and smoke for 6-8 hours or until it reaches an internal temperature of 190F 88C. Let the pastrami rest for 30 minutes before slicing thinly against the grain.

Prep Time: 20 minutes

Cook Time: 480 minutes

Ms Fitzgerald 4th Grade

[lucerni-resistance]

This dip is great for parties or game nights because it is rich and creamy, with bacon, green onions, and a tasty sauce.

Ingredients: 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/4 cup cooked and crumbled bacon. 1/4 cup chopped green onions. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Softened cream cheese, shredded cheddar cheese, sour cream, mayonnaise, cooked bacon that has been crumbled, chopped green onions, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix until everything is smooth and well mixed. Move the mix to a dish for serving. If you want, you can add more bacon and green onions as a garnish. You can eat it with crackers, chips, or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

rumworth school

[lucerni-resistance]

With these thick and chewy cookies from The Kitchen Magpie, you can indulge in the perfect combination of peanut butter and chocolate. These cookies, which combine the rich flavors of peanut butter and chocolate chips in a satisfyingly chewy texture, are a delightful treat for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and well combined. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges but still slightly soft in the center. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

koffee kuppe