Maria And The Mirrors

Blue Mountain Yoga - Lava Comms - Eva gonzalez - Lisa Bartel Dog Training - carmine rega

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This soup is full of healthy foods like butternut squash, carrots, and quinoa. It's great for a comforting meal on a cold day.

Ingredients: 1 butternut squash, peeled and cubed. 2 carrots, chopped. 2 stalks celery, chopped. 1 onion, diced. 2 cloves garlic, minced. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 cup quinoa. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a large pot, combine butternut squash, carrots, celery, onion, garlic, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for 20 minutes. Stir in quinoa, dried thyme, dried rosemary, salt, and pepper. Continue to simmer for an additional 15-20 minutes or until quinoa is cooked and vegetables are tender. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

blackpool fc senior seasider's walking football

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A refreshing cocktail with the tangy essence of rhubarb and the delicate floral notes of rosewater. Perfect for a sophisticated summer sip.

Ingredients: 2 oz rhubarb-infused gin. 1 oz rosewater syrup. 0.5 oz fresh lime juice. Splash of sparkling water. Rhubarb stalks and rose petals for garnish.

Instructions: Gin infused with rhubarb, rosewater syrup, and fresh lime juice should all be mixed together in a shaker. Put ice in the shaker and shake it well. Strain the drink into an ice-filled glass. Add a splash of sparkling water on top. Place rhubarb stalks and rose petals on top. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

Remy Dehame

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These vegan tacos are full of flavor and good for you, making them a filling and protein-rich meal. This dish has black beans, corn, tomatoes, and creamy avocado. The Cilantro Lime Sauce goes well with it.

Ingredients: 1 cup cooked black beans. 1 cup cooked corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 8 small corn tortillas. 1 avocado, sliced. 1 lime, cut into wedges. Salt and pepper to taste. For the Cilantro Lime Sauce:. 1/2 cup vegan mayonnaise. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a small bowl, mix together all ingredients for the Cilantro Lime Sauce. Set aside. In a large mixing bowl, combine black beans, corn, tomatoes, red onion, and chopped cilantro. Season with salt and pepper to taste. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble tacos, spoon bean and vegetable mixture onto each tortilla. Top with avocado slices and drizzle with Cilantro Lime Sauce. Serve tacos with lime wedges on the side for squeezing over the top. Enjoy your protein-packed vegan tacos!

Prep Time: 15 minutes

Cook Time: 5 minutes

Bucks Youth

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This recipe is vegan and gluten-free, and it makes a tasty and filling meal by mixing spicy soba noodles with healthy watercress. With just the right amount of sweetness, the maple syrup and flavors of garlic, ginger, and sesame go well with the dish. It's simple and quick to make, so it's great for a busy weeknight dinner.

Ingredients: 200g soba noodles. 2 cups watercress, washed and trimmed. 2 tbsp tamari or soy sauce. 1 tbsp maple syrup. 1 tbsp sriracha sauce. 2 cloves garlic, minced. 1 tsp grated ginger. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tbsp sesame seeds, toasted. Salt to taste. Optional: sliced scallions and lime wedges for garnish.

Instructions: Cook soba noodles according to package instructions until al dente. Drain and set aside. In a small bowl, whisk together tamari or soy sauce, maple syrup, sriracha sauce, garlic, ginger, sesame oil, and rice vinegar to make the sauce. Heat a large skillet over medium heat. Add the sauce to the skillet and bring to a simmer. Add cooked soba noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until heated through. Add watercress to the skillet and toss with the noodles until slightly wilted. Remove from heat and sprinkle with toasted sesame seeds. Season with salt to taste. Serve hot, garnished with sliced scallions and lime wedges if desired. Enjoy your spicy vegan soba noodles with wilted watercress!

Prep Time: 10 minutes

Cook Time: 10 minutes

AR Tap Shooter

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Reuben Bread Sandwich is a classic deli sandwich featuring layers of savory corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled between slices of rye bread.

Ingredients: 8 slices rye bread. 1/2 lb thinly sliced corned beef. 1 cup sauerkraut, drained. 8 slices Swiss cheese. 1/2 cup Thousand Island dressing. 1/4 cup butter, softened.

Instructions: Set a griddle or skillet over medium heat to warm it up. Each piece of rye bread should have butter on one side. Corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing should be stacked on the side of 4 slices of bread that isn't buttered. Put the last four slices of bread on top, buttered side up. Put the sandwiches on the hot skillet or griddle and cook for three to four minutes on each side, until the bread is golden brown and the cheese melts. Take it off the heat, cut it in half diagonally, and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Lucky dog gaming

[mariamirrors]

Delicious and smoky dry rub recipe for perfectly seasoned ribs straight from the smoker. The combination of spices adds layers of flavor, creating a mouthwatering experience.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cumin. 1 tablespoon smoked paprika. 1 teaspoon cayenne pepper. 1 tablespoon black pepper. 2 tablespoons kosher salt.

Instructions: Preheat your smoker to 225F 107C. Remove the membrane from the back of the ribs for better seasoning penetration. In a bowl, mix brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, black pepper, and kosher salt to create the dry rub. Rub the spice mixture generously over both sides of the ribs, ensuring an even coating. Let the ribs sit for at least 30 minutes to allow the flavors to penetrate. Place the ribs in the smoker and smoke for approximately 4-5 hours or until the internal temperature reaches 190F 88C. Let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 300 minutes

RMP International Conference in Social Sciences Research

[mariamirrors]

A quick and tasty vegan meal with soft gnocchi tossed in a creamy sauce made from almonds and roasted red peppers.

Ingredients: 1 package vegan gnocchi. 1 cup roasted red peppers. 1/2 cup raw almonds. 2 cloves garlic. 2 tablespoons tomato paste. 2 tablespoons red wine vinegar. 1 teaspoon smoked paprika. 1/4 cup extra virgin olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring a pot of water to a boil and cook gnocchi according to package instructions. Drain and set aside. In a food processor, combine roasted red peppers, almonds, garlic, tomato paste, red wine vinegar, and smoked paprika. Pulse until smooth. While the food processor is running, drizzle in olive oil until the sauce is creamy. Season with salt and pepper to taste. In a skillet over medium heat, add the cooked gnocchi and romesco sauce. Toss until gnocchi is coated evenly. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 5 minutes

Hamilton Jewish Community

[mariamirrors]

Indulge in the rich flavors of maple and pecan with these keto-friendly muffins. Perfect for breakfast or a satisfying snack, these moist and flavorful treats are sure to please.

Ingredients: 1 1/2 cups almond flour. 1/3 cup granulated erythritol. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted butter. 2 tbsp sugar-free maple syrup. 1/2 tsp vanilla extract. 1/3 cup chopped pecans.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt. Add in eggs, almond milk, melted butter, maple syrup, and vanilla extract. Mix until well combined. Fold in chopped pecans. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for later.

Prep Time: 10 minutes

Cook Time: 20 minutes

Jacksonville Elementary School PTA

[mariamirrors]

It's a tasty Chicken Salad Club Roll with the familiar tastes of chicken salad, the satisfying crunch of bacon, the freshness of lettuce and tomato, and the richness of Swiss cheese, all in a handy club roll.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup mayonnaise. 1/4 cup diced celery. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. Salt and pepper to taste. 4 club rolls. 8 slices cooked bacon. 4 lettuce leaves. 4 slices tomato. 4 slices Swiss cheese.

Instructions: In a bowl, mix together shredded chicken, mayonnaise, diced celery, chopped parsley, lemon juice, salt, and pepper. Slice club rolls horizontally and lightly toast them. Spread chicken salad mixture onto the bottom halves of the rolls. Top each with 2 slices of cooked bacon, a lettuce leaf, a slice of tomato, and a slice of Swiss cheese. Cover with the top halves of the rolls. Secure with toothpicks if necessary. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

broken bow animal hospital

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lauren halverson

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james williams

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Echo and Xpect

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calipso

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intergalactic industries

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st. joseph first church of the nazarene

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Westman Parent

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Indulge in the comforting flavors of smoky bacon, tender chicken, and pillowy gnocchi in a creamy broth enriched with Parmesan cheese and aromatic spices. This hearty soup is perfect for chilly days and guaranteed to satisfy your cravings.

Ingredients: 4 slices bacon, chopped. 1 lb boneless, skinless chicken breasts, diced. 1 small onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 1 cup half and half. 1 cup shredded Parmesan cheese. 1 tablespoon smoked paprika. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 lb potato gnocchi. 2 cups fresh spinach leaves.

Instructions: Over medium heat, cook the bacon in a big pot until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon grease in the pot. Put chicken dices into the pot and cook them until they are golden brown and fully cooked. Take the chicken out of the pot and set it aside. Put chopped onion and minced garlic in the same pot. Saut until the garlic smells good and the onions are clear. Add heavy cream, half-and-half, and chicken broth. Add the smoked paprika, dried thyme, salt, and black pepper, and mix them in. Bring to a low boil. To cook the potato gnocchi, add it to the soup and follow the directions on the package. This should take about two to three minutes. After the gnocchi is done, add the cooked chicken and bacon back to the pot. Add fresh spinach leaves to the soup and let them wilt. Check the seasoning and make changes if needed. Add extra Parmesan cheese and crispy bacon bits on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

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