Magcultsempsd

ccesl - seadean - blogging writes - w g mallett school - la casa del direttore

[magcultsempsd]

These Keto Zucchini Chips are a crunchy and flavorful snack that's perfect for satisfying cravings while staying low-carb.

Ingredients: 2 large zucchinis, thinly sliced. 2 tablespoons olive oil. 1 teaspoon sea salt. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper.

Instructions: Preheat the dehydrator to 135F 57C. In a large bowl, toss the zucchini slices with olive oil, sea salt, garlic powder, onion powder, and black pepper until evenly coated. Arrange the zucchini slices in a single layer on the dehydrator trays, making sure they are not overlapping. Dehydrate the zucchini chips for 6-8 hours or until crisp and dry, checking periodically. Once dehydrated, remove from the dehydrator and let cool completely before serving. Store in an airtight container for up to a week.

Prep Time: 15 minutes

Cook Time: 360 minutes

skelleftea hundungdom lank till annan webbplats oppnas i nytt fonster

[magcultsempsd]

Salad Ole is a refreshing and vibrant salad with a Southwestern twist. The Avocado-Tequila-Lime Dressing adds a zesty and tangy kick to the fresh greens and vegetables. It's perfect for a light and satisfying meal or as a side dish for your favorite Mexican-inspired dishes.

Ingredients: 2 cups of mixed greens. 1 cup of cherry tomatoes, halved. 1/2 cup of black beans, drained and rinsed. 1/2 cup of corn kernels, cooked and cooled. 1/4 cup of red onion, thinly sliced. 1/4 cup of cilantro leaves. 1 ripe avocado, diced. 1/4 cup of shredded cheddar cheese. 1/4 cup of tortilla strips optional for garnish. 1/4 cup of tequila. 1/4 cup of lime juice. 1/4 cup of extra virgin olive oil. 1 clove of garlic, minced. 1 teaspoon of honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, black beans, corn, red onion, cilantro, diced avocado, and shredded cheddar cheese. In a separate small bowl, whisk together the tequila, lime juice, extra virgin olive oil, minced garlic, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad ingredients in the large bowl. Toss the salad gently to coat all the ingredients with the dressing. If desired, garnish the salad with tortilla strips for added crunch. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

rebecca kukla

[magcultsempsd]

A delightful combination of sweet apricots, aromatic thyme, and golden puff pastry, this tart is a perfect balance of flavors and textures.

Ingredients: 1 sheet of puff pastry. 10-12 ripe apricots, halved and pitted. 2-3 tablespoons honey. 1-2 tablespoons fresh thyme leaves. 1 tablespoon unsalted butter, melted.

Instructions: Preheat the oven to 200C 400F. Roll out the puff pastry on a lightly floured surface to fit your tart pan. Transfer the pastry to the tart pan and trim any excess edges. Arrange the apricot halves on the pastry, cut side up. Drizzle the honey over the apricots and sprinkle with fresh thyme leaves. Brush the melted butter around the edges of the pastry. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the apricots are tender. Remove from the oven and let it cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

life in my day

[magcultsempsd]

Crispy fried green tomatoes are served on top of creamy basil-cashew cheese grits in this vegan take on a classic Southern dish. The fresh flavors of summer are celebrated in this tasty and filling meal.

Ingredients: 1 cup stone-ground grits. 2 cups water. 2 cups unsweetened almond milk. 1/2 cup raw cashews, soaked for at least 2 hours. 1/4 cup nutritional yeast. 2 tbsp lemon juice. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 2 large green tomatoes, sliced. 1/2 cup all-purpose flour. 1/2 cup unsweetened almond milk. 1 cup breadcrumbs. 1 tsp smoked paprika. 1/2 tsp garlic powder. Oil for frying.

Instructions: Bring water and almond milk to a boil in a saucepan. Add the grits slowly, then lower the heat, cover, and cook for 20 to 25 minutes, stirring every now and then, until the mixture gets thick. Soak the cashews and put them in a blender with nutritional yeast, lemon juice, and a pinch of salt. To make cashew cheese, blend the nuts until they are smooth. Add the chopped basil and cashew cheese to the cooked grits and mix them together. Add pepper and salt to taste. Stay warm. To make a batter, mix flour and almond milk in a bowl that is not too deep. Put the garlic powder, smoked paprika, breadcrumbs, and a pinch of salt in a second shallow bowl. First, dip the tomato slices in the batter. Then, coat them all over with the breadcrumb mixture. Put oil in a pan and heat it over medium-high heat. Fry the tomato slices for two to three minutes on each side, or until they are golden brown and crispy. Take the tomatoes out of the pan and let them drain on paper towels. Put the hot fried green tomatoes on top of the grits with basil and cashews.

Prep Time: 30 minutes

Cook Time: 30 minutes

sammitse

[magcultsempsd]

These Slow Cooker Carne Asada Tacos are a delicious and convenient way to enjoy tender, flavorful beef without much effort. The slow cooker does all the work, and you're left with juicy, seasoned beef that's perfect for taco night.

Ingredients: 2 pounds beef chuck roast, thinly sliced. 1/2 cup orange juice. 1/4 cup lime juice. 4 cloves garlic, minced. 1 onion, finely chopped. 1 jalapeo pepper, seeded and minced. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. 8 small flour or corn tortillas. Your favorite taco toppings salsa, avocado, sour cream, etc..

Instructions: Chop the onion, mince the jalapeo pepper, add the chili powder, cumin, paprika, oregano, salt, and pepper to a bowl. Then add the orange juice and lime juice. The beef chuck roast should be thinly sliced and put in a slow cooker. The marinade mixture should be poured over the roast. Make sure the meat has enough on it. Put the dish in the fridge for at least two hours, or overnight for the best results. The beef should be cooked on low heat in the slow cooker for 6 to 8 hours, or until it's soft and can be easily shred with a fork. When the beef is done, shred it with two forks in the slow cooker and mix it with the tasty juices. Follow the directions on the package to warm the tortillas up, or cook them in a skillet for a few seconds on each side. Put together your carne asada tacos by covering each tortilla with a lot of shredded beef. Add your favorite taco toppings and fresh cilantro on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

pamela daley

[magcultsempsd]

This hearty Amish Chicken recipe combines tender chicken breasts with a rich and creamy sauce, infused with the flavors of garlic and fresh parsley. It's a comforting dish that's perfect for a cozy family dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 2 tablespoons butter. 2 tablespoons olive oil. 1 cup chicken broth. 1/2 cup heavy cream. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped.

Instructions: Salt, pepper, and paprika should all be mixed together in a shallow dish. Cover chicken breasts with the flour mix and shake off extra. In a big pan, heat the olive oil and butter over medium-high heat. It will take about 4 to 5 minutes on each side for the chicken breasts to turn golden brown after you add them. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute. Add chicken broth and scrape the pan's bottom to get rid of any browned bits. Add heavy cream and bring to a low boil. Put the chicken back in the pan and let it cook for another 5 to 7 minutes, or until it's fully cooked and the sauce has thickened. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

bell's angels morris

[magcultsempsd]

Vegan strawberry shortbread ice cream is made with coconut milk, fresh strawberries, and crumbled vegan shortbread cookies. It's smooth and creamy. This tasty treat is perfect for when you're craving something sweet.

Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1 1/2 cups fresh strawberries, hulled. 1 teaspoon vanilla extract. 1 cup vegan shortbread cookies, crumbled.

Instructions: Put strawberries, maple syrup, vanilla extract, and coconut milk in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Add the broken up vegan shortbread cookies in the last few minutes of churning. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Put scoops of ice cream in bowls or cones, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

toucan burger

[magcultsempsd]

These Keto Berry Yogurt Bars are a delightful summer snack packed with fresh berries and creamy Greek yogurt. They are low in carbs, high in fat, and perfect for satisfying your sweet cravings on a hot day.

Ingredients: 2 cups mixed berries strawberries, raspberries, blueberries. 2 cups Greek yogurt unsweetened. 1/4 cup almond flour. 1/4 cup shredded coconut unsweetened. 2 tbsp keto-friendly sweetener such as erythritol or stevia. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Mash the berries in a bowl until they make a chunky puree. To the bowl, add Greek yogurt, almond flour, shredded coconut, a sweetener that is good for ketones, and vanilla extract. Mix everything together well. Put parchment paper around the edges of a baking dish. Fill the dish with an even layer of the mixture. Put it in the oven for 25 to 30 minutes, or until the edges begin to turn golden brown. Take it out of the oven and let it cool all the way down. Remove from heat, cut into bars, and freeze for at least two hours to set. These berry yogurt bars are great for keto dieters and can be eaten right out of the freezer.

Prep Time: 10 minutes

Cook Time: 25 minutes

phyllis fitzsimons

[magcultsempsd]

Enjoy this dreamy, creamy vegan peanut butter ice cream that doesn't need to be churned. Its deep flavor and smooth, velvety texture will take you to a place of pure happiness. This recipe embraces the journey of trying new things and growing by acknowledging the flaws that are part of the creative process.

Ingredients: 2 ripe bananas, frozen and sliced. 1/2 cup creamy peanut butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup coconut cream, chilled.

Instructions: Frozen banana slices, peanut butter, maple syrup, vanilla extract, and salt should all be mixed together in a blender or food processor. Mix until it's creamy and smooth. Whip the cold coconut cream in a different bowl until stiff peaks form. Mix the peanut butter and whipped coconut cream together by folding it in slowly. Place the mixture in a container that can go in the freezer. Smooth the top and tightly wrap it in plastic wrap. Put it in the freezer for at least four hours, or until it gets hard. Put the ice cream in bowls or cones and enjoy once it's frozen.

Prep Time: 15 minutes

Cook Time: 240 minutes

dusty zoo

[magcultsempsd]

Indulge in the comforting flavors of this creamy miso soup, featuring the earthy richness of baby shiitake mushrooms. This vegan recipe is both nourishing and satisfying, perfect for a cozy meal on chilly days.

Ingredients: 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons white miso paste. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 cup baby shiitake mushrooms, sliced. 2 green onions, thinly sliced. 1 tablespoon fresh ginger, minced. 2 cloves garlic, minced. 1 tablespoon lime juice. 1 teaspoon sriracha sauce optional. Salt and pepper to taste.

Instructions: In a large pot, bring vegetable broth to a simmer over medium heat. Add coconut milk, white miso paste, soy sauce, and sesame oil, stirring until miso paste is dissolved. Add baby shiitake mushrooms, green onions, ginger, and garlic to the pot. Simmer for 5-7 minutes until mushrooms are tender. Stir in lime juice and sriracha sauce if using. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

becca cline

[magcultsempsd]

This Maple Roasted Acorn Squash Salad with Pomegranate Vinaigrette is a delightful combination of sweet, savory, and tangy flavors. Roasted acorn squash pairs perfectly with crisp mixed greens, juicy pomegranate seeds, and crunchy pecans, all tossed in a flavorful pomegranate vinaigrette.

Ingredients: 2 acorn squash, halved and seeds removed. 2 tablespoons maple syrup. 2 tablespoons olive oil. Salt and pepper to taste. 6 cups mixed greens. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. For the vinaigrette:. 1/4 cup pomegranate juice. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put olive oil and maple syrup in a small bowl and mix them together. Use the maple syrup and olive oil mix to coat the cut side of each acorn squash half. Add pepper and salt. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Roast the squash in an oven that has been heated up for 30 to 35 minutes, or until it is soft and caramelized. In a small bowl, whisk together the pomegranate juice, apple cider vinegar, maple syrup, olive oil, salt, and pepper to make the vinaigrette. While the squash is roasting. Let the squash cool down a bit after it's done cooking before cutting it into thin wedges. Put the mixed greens, pomegranate seeds, and chopped pecans in a large salad bowl and toss them together. Put the acorn squash slices on top of the salad. Add the pomegranate vinaigrette to the salad and serve right away.

Prep Time: 15 minutes

Cook Time: 35 minutes

karpeles manuscript library

[magcultsempsd]

Enjoy the rich, chocolatey, and creamy Nutella fudge made with just three basic ingredients. It's the ideal dessert for anyone who enjoys chocolate!

Ingredients: 2 cups Nutella. 1 cup semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. In a microwave-safe bowl, combine Nutella and semi-sweet chocolate chips. Heat the mixture in the microwave in 30-second intervals, stirring well after each interval, until fully melted and smooth. This should take about 1-2 minutes. Pour in the sweetened condensed milk and stir until well combined. Pour the mixture into the prepared baking pan and spread it evenly. Refrigerate for at least 2 hours or until firm. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut it into squares. Serve and enjoy your delicious Nutella fudge!

Prep Time: 10 minutes

Cook Time: 2 minutes

reimagine the world

[magcultsempsd]

This Banana Berry Fudge is a delightful blend of creamy white chocolate, ripe banana, and sweet dried berries. It's a fruity twist on traditional fudge that's perfect for any sweet craving.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1 ripe banana, mashed. 1/2 cup dried mixed berries such as cranberries, blueberries, and strawberries. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Line an 8x8-inch 20x20-cm square baking pan with parchment paper, leaving two sides that hang over the edges to make it easy to take off. Put the white chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. In 30-second intervals, stir the mixture well after each interval until all the chocolate chips are melted and the mixture is smooth. Add the vanilla extract, a pinch of salt, mashed banana, and dried mixed berries. Blend until everything is well mixed. Spread out the fudge mixture in the baking pan that has been prepared. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Cut it into squares or rectangles by putting it on a cutting board. Enjoy your Banana Berry Fudge after you've made it!

Prep Time: 15 minutes

Cook Time: 5 minutes

bissau economics lab

[magcultsempsd]

This 15-minute quinoa slaw bowl is a colorful and nutritious meal packed with fiber, protein, and vitamins. It's a perfect blend of textures and flavors, from crunchy vegetables to nutty quinoa, all tossed in a savory sesame ginger dressing.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups shredded red cabbage. 1 large carrot, grated. 1 red bell pepper, thinly sliced. 1/4 cup chopped cilantro. 2 tablespoons sesame seeds. 3 tablespoons rice vinegar. 2 tablespoons soy sauce or tamari. 1 tablespoon maple syrup. 1 tablespoon toasted sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced.

Instructions: Cook quinoa according to package instructions. In a large bowl, combine cooked quinoa, shredded red cabbage, grated carrot, sliced red bell pepper, and chopped cilantro. In a small bowl, whisk together rice vinegar, soy sauce, maple syrup, toasted sesame oil, grated ginger, and minced garlic to make the dressing. Pour the dressing over the quinoa slaw mixture and toss to combine. Sprinkle sesame seeds on top before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

novacraft online

[magcultsempsd]

Try this delicious Garlic & Dill popcorn recipe to up your popcorn game. This traditional snack gets a savory and herbaceous twist from the combination of garlic-infused olive oil and aromatic dill, which makes it ideal for movie nights or anytime cravings strike.

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried dill. Salt, to taste.

Instructions: In a big pot, warm up the olive oil on medium heat. After adding the popcorn kernels, place a lid on it and shake it periodically for three to four minutes, or until the popping stops. Popcorn should be taken off the stove and placed in a big bowl. Garlic should be minced and heated in a small saucepan with olive oil over low heat for about two minutes, or until fragrant. Pour oil infused with garlic over popcorn, garnish with dried dill, and adjust with salt to taste. Mix the popcorn with the salt, dill, and garlic until it's evenly coated. Enjoy and serve right away!

Prep Time: 5 minutes

Cook Time: 5 minutes

swiss creek goldens and doodles

[magcultsempsd]

These Keto Dairy-Free Pancakes are fluffy, delicious, and perfect for a low-carb breakfast. Made with almond flour and coconut flour, they are also dairy-free, making them suitable for those with dairy allergies or following a dairy-free keto diet.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 2 teaspoons baking powder. 2 tablespoons erythritol or preferred keto-friendly sweetener. 1/2 teaspoon salt. 4 large eggs. 1/3 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. Optional: Sugar-free maple syrup or berries for topping.

Instructions: Mix almond flour, coconut flour, baking powder, erythritol, and salt in a large bowl with a whisk. Put the eggs in a different bowl and beat them. Then add the almond milk, melted coconut oil, and vanilla extract. Mix well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Melt some coconut oil or cooking spray in a nonstick skillet or griddle and heat it up over medium heat. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook the other side for another two to three minutes, until it's golden brown. Do it again with the rest of the batter. If you want, you can serve it warm with sugar-free maple syrup or berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

felsman fellowship

[magcultsempsd]

This recipe is a vegan take on the traditional Spinach Florentine dish. It uses tofu, spinach, and spices to make a tasty dish that is baked to perfection. It is a healthy and filling meal that can be used for any event.

Ingredients: 2 cups chopped spinach. 1 cup firm tofu, crumbled. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1/4 teaspoon nutmeg. Salt and pepper to taste. 1/4 cup vegan cheese, shredded optional.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Put chopped spinach in the pan and cook it until it softens. Crumbled tofu, nutritional yeast, lemon juice, nutmeg, salt, and pepper should all be mixed together in a bowl. Mix well. Add the garlic and cooked spinach to the tofu mixture and mix them together. Put the mixture in a baking dish and make sure it's spread out evenly. You can add vegan cheese on top of the mixture if you want to. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your vegan spinach Florentine!

Prep Time: 15 minutes

Cook Time: 30 minutes

40 hadiths alnawawi