Moenkin

Montgomery County Red Raiders - tacloban city adventist elementary school - Working at MTC - Fair Trade Connections - Neuro.ca

[moenkin]

Because it's so full of vitamins and minerals, this Super Green Smoothie is a great way to get more nutrition every day. You can eat it for a quick breakfast or as a healthy snack after a workout.

Ingredients: 1 cup fresh spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, peeled and chopped. 1 green apple, cored and chopped. 1 banana, peeled. 1/2 lemon, juiced. 1 tablespoon chia seeds. 1 cup coconut water. Ice cubes optional.

Instructions: Green apple, banana, chia seeds, spinach, and kale should all be put into a blender. Put the lemon juice into the blender by pressing it down. To get even more water, add the coconut water. If you want your smoothie to be colder, add ice cubes and blend until it is smooth and creamy. Pour your healthy Super Green Smoothie into a glass and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Beautiful Body Art

[moenkin]

The Brussels sprouts are cooked in a creamy balsamic sauce and then mixed with al dente pasta in this delicious Balsamic Cream Brussels Sprouts Pasta. This dish is tasty and filling, and it's great for any day of the week!

Ingredients: 8 oz pasta of choice. 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/2 cup heavy cream. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. The Brussels sprouts will start to brown after you add them. This should take about 5 to 7 minutes. Add the minced garlic to the pan and cook for another minute or two, until the garlic smells good. Add the balsamic vinegar and stir it in, making sure to scrape up any brown bits on the bottom of the pan. Lower the heat and stir in the heavy cream until everything is well mixed. Let the sauce cook for 5 minutes, or until it gets a little thicker. Add pepper and salt to taste. Toss the cooked pasta with the Brussels sprouts and sauce in the pan until everything is well coated. Add grated Parmesan cheese and chopped parsley on top while the food is still hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Krishna Melnattur

[moenkin]

These chicken wraps from the Mediterranean are tasty and good for you. The soft chicken and fresh vegetables go well with the creamy hummus, and the tangy dressing ties everything together.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 4 whole wheat tortillas. 1 cup hummus. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup crumbled feta cheese. 1/4 cup Kalamata olives, sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: To make a dressing, put olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Place the tortillas on the table and cover each one with hummus. Shred the chicken and put it on each tortilla. Top with mixed greens, cherry tomatoes, red onion, feta cheese, and Kalamata olives. Spread the dressing on top of the fillings. To make wraps, fold the sides of each tortilla over the filling and then roll them up tight. Serve right away or wrap in foil and save for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

Fm World Distribution

[moenkin]

With these Ooey Gooey Cookie Brownies, you get the best of both worlds: brownies that are rich and fudgy and cookies that are chewy. Just what you need to satisfy your sweet tooth!

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup water. 1/2 cup chocolate chips. 1/2 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put the brownie mix, melted butter, eggs, vanilla extract, and water in a large bowl. Mix everything together well. Put the flour, sugar, salt, and chocolate chips in a different bowl and mix them together. Add the dry ingredients to the brownie batter and mix them in just until they are well mixed. Spread the batter out evenly in the baking pan that has been prepared. If you stick a toothpick into the middle and it comes out with moist crumbs but not wet batter, the cake is done. Before cutting the brownies into squares, let them cool in the pan. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Bushel of Bees

[moenkin]

Lemon Buttermilk Sherbet is a refreshing and tangy frozen treat perfect for hot summer days. The combination of creamy buttermilk and zesty lemon creates a delightful flavor that's both sweet and tart.

Ingredients: 2 cups buttermilk. 1 cup granulated sugar. 1/2 cup fresh lemon juice. 2 teaspoons lemon zest. Pinch of salt.

Instructions: Mix buttermilk and sugar in a bowl with a whisk until the sugar is completely mixed in. Put in some lemon zest, lemon juice, and salt. Mix everything together well. Put the mixture into an ice cream maker and churn it according to the manufacturer's directions for about 25 to 30 minutes, or until it turns into a sherbet-like consistency. Put the sherbet in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Enjoy! Put scoops of lemon buttermilk sherbet in bowls or cones.

Prep Time: 10 minutes

Cook Time: 30 minutes

Puacc 2018

[moenkin]

These Walnut Butter Cookies are a delectable treat with a rich walnut flavor. They're simple to make and ideal for satisfying your sweet tooth.

Ingredients: 1 cup walnut butter. 1/2 cup sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix the walnut butter, sugar, egg, and vanilla extract until well combined. Add the baking soda and a pinch of salt, and mix again until the dough comes together. Scoop spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet. Use a fork to gently press down on each cookie to create a crisscross pattern. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious walnut butter cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Gemma Kneale

[moenkin]

A Paleo twist on the classic Beef Stroganoff, using coconut milk and arrowroot flour for a creamy sauce without dairy or gluten.

Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 tbsp coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 cup beef broth. 1 cup full-fat coconut milk. 2 tbsp arrowroot flour. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Heat the coconut oil in a big skillet over medium heat. Add the onion and garlic, and saut until they become soft. Cook the beef slices until they are browned all over. When the mushrooms are soft, add them and cook. Combine the arrowroot flour, coconut milk, and beef broth in a small bowl and whisk until well combined. Transfer the blend into the skillet and keep stirring until the sauce gets thicker. To taste, add salt and pepper for seasoning. Simmer until flavors are melded, 5 to 10 minutes. Garnish with chopped parsley and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

elle barnes

[moenkin]

Ditka's in Chicago, Illinois, serves a classic and tasty burger called the Fridge Burger. It has the taste of a juicy beef patty and the freshness of diced onions, pickles, and lettuce. The secret sauce brings everything together with its tangy and creamy taste.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup mayonnaise. 1/4 cup ketchup. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup shredded lettuce. Salt and pepper to taste.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Split the ground beef into 4 equal pieces and shape them into burger patties while the grill or pan heats up. Add salt and pepper to each patty. Cook the burgers on a grill or in a pan. For medium-rare, cook for about 4 to 5 minutes on each side. You can change the cooking time to get the level of doneness you like. When the burgers are almost done, add a slice of cheddar cheese to each one and cover them to melt the cheese. Toast the hamburger buns on the grill or in a toaster until they are just barely brown while the burgers are cooking. Put the mayonnaise and ketchup in a small bowl and mix them together to make burger sauce. Spread burger sauce on the bottom half of each toasted bun to make the Fridge Burger. Cook a burger patty and melt some cheese on top of each bun's sauce. Diced onions, pickles, and lettuce should be put on top of the burgers. To finish the burger, put the top half of the toasted bun on top of the assembled ingredients. With your favorite sides, serve the Fridge Burger hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

illinois state adk

[moenkin]

You can enjoy the sinful pleasure of crispy pan-fried chicken and the healthy pleasure of a Waldorf salad between two slices of whole grain bread. It tastes great when you mix naughty and nice flavors!

Ingredients: 2 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/4 cup all-purpose flour. 1 egg, beaten. 1/2 cup breadcrumbs. 2 tablespoons olive oil. 1/2 cup chopped celery. 1/2 cup chopped apple. 1/4 cup chopped walnuts. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon lemon juice. 1 tablespoon honey. 8 slices whole grain bread. Lettuce leaves for serving.

Instructions: Season chicken breasts with salt and pepper. Dredge chicken breasts in flour, then dip in beaten egg, and coat with breadcrumbs. Heat olive oil in a skillet over medium heat. Cook chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and let cool slightly before slicing. In a bowl, combine chopped celery, apple, walnuts, mayonnaise, Greek yogurt, lemon juice, and honey. Mix well to combine. Spread the celery apple mixture onto 4 slices of bread. Top with sliced chicken breasts and lettuce leaves. Cover with remaining bread slices to make sandwiches. Cut sandwiches in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Merseyside Etsy Team

[moenkin]

These Crockpot Sweet and Tangy Asian Meatballs are a perfect blend of flavors, combining the savory taste of soy sauce and hoisin sauce with the sweetness of brown sugar. They're easy to make and incredibly delicious, making them a hit for any occasion.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1 egg. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tbsp grated ginger. 1/4 tsp black pepper. 1/4 cup water. 1 tbsp cornstarch. Sesame seeds and chopped green onions for garnish.

Instructions: Add the egg, soy sauce, hoisin sauce, brown sugar, minced garlic, grated ginger, black pepper, and chopped green onions to a bowl. Mix the ingredients together until they are well mixed. Form the mixture into meatballs that are about an inch across. The meatballs should be put in the slow cooker. Make a slurry by mixing water and cornstarch in a small bowl. Pour it over the slow-cooked meatballs. Put the lid on top and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the meatballs are fully cooked. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 240 minutes

Tora Travels

[moenkin]

A delightful coconut-infused quinoa pudding with the burst of freshness from juicy raspberries. This dairy-free and gluten-free dessert are perfect for a light and satisfying treat.

Ingredients: 1 cup quinoa. 2 cups coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh raspberries. Toasted coconut flakes for garnish.

Instructions: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa, coconut milk, maple syrup, vanilla extract, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and mixture has thickened. Remove from heat and let it sit covered for 5 minutes. Fluff quinoa with a fork and let it cool to room temperature. Once cooled, gently fold in fresh raspberries. Refrigerate for at least 2 hours before serving. Serve chilled, garnished with toasted coconut flakes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Heistad Speidergruppe

[moenkin]

These Slow Cooker Sloppy Joe Beef Quesadillas with Cream Cheese are a delicious twist on the classic sloppy joe sandwich. The savory beef mixture slow-cooks to perfection, then gets sandwiched between layers of gooey cheddar and creamy cream cheese, all wrapped up in a warm tortilla. It's comfort food at its finest!

Ingredients: 1 lb ground beef. 1 onion, diced. 1 green bell pepper, diced. 1 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon mustard. Salt and pepper to taste. 8 large flour tortillas. 1 cup shredded cheddar cheese. 1 cup cream cheese, softened.

Instructions: Place ground beef, onion, and green bell pepper in a skillet. Cook until the beef is browned and the vegetables are soft. Put the slow cooker on high and add the cooked beef mixture. Spice it up by putting in mustard, ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Mix the ingredients in the slow cooker until they are well mixed. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. After the beef is done, heat up a different pan over medium-low heat. Add a tortilla to the pan and cover it with cheddar cheese. Put some cream cheese on top of the cheddar cheese. Place a large amount of the sloppy joe beef mixture on top. Put another tortilla on top of it and lightly press it down. To make the tortillas golden brown and the cheese melt, cook them for two to three minutes on each side. Do it again with the rest of the tortillas and filling. Make wedges out of the quesadillas and serve them hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Shelton United Methodist Church

[moenkin]

Indulge in this delectable vegan twist on a classic strawberry shortcake. Tender and flaky shortcakes are filled with juicy strawberries and luscious coconut whipped cream for a delightful dessert that's perfect for any occasion.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled and cubed. 3/4 cup almond milk or any plant-based milk. 1 teaspoon vanilla extract. 2 cups fresh strawberries, sliced. 2 tablespoons maple syrup optional, for sweetening strawberries. 1 can 13.5 oz coconut cream, chilled overnight. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 425F 220C. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add chilled vegan butter to the dry ingredients and mix until it resembles coarse crumbs. In a separate bowl, mix almond milk and vanilla extract. Gradually add the almond milk mixture to the flour mixture, stirring until just combined. Transfer dough onto a floured surface and gently knead a few times until it comes together. Roll out dough to about 1-inch thickness and cut out rounds using a biscuit cutter. Place rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. While the shortcakes are baking, prepare the strawberries by tossing them with maple syrup, if desired, and set aside. To make the coconut whipped cream, scoop out the solid part of the chilled coconut cream into a mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla extract to the coconut cream and whip until light and fluffy. Once the shortcakes are cooled, slice them in half horizontally. Top the bottom half of each shortcake with a generous spoonful of strawberries and coconut whipped cream. Place the top half of the shortcake on the filling and dollop more whipped cream on top. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Trading For Beginners

[moenkin]

The Instant Pot Mini makes it easy to make creamy, tasty mac and cheese. Great for a quick and filling meal.

Ingredients: 1 cup elbow macaroni. 1 cup shredded sharp cheddar cheese. 1/2 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 teaspoon mustard powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon black pepper. 1 cup milk. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour.

Instructions: Put black pepper, mustard powder, garlic powder, onion powder, cheddar cheese, mozzarella cheese, macaroni, and mozzarella cheese in the Instant Pot Mini. Melt the butter over medium heat in a different saucepan. Making a roux, stir in the flour until it's smooth. Whisk in the milk little by little until the mixture is smooth and gets thick. After adding the milk mixture to the Instant Pot Mini, make sure everything is well mixed. Place the lid on top and seal the valve. Cook for 5 minutes on high pressure. Quickly let go of the pressure, then carefully open the lid. Before serving, stir the mac and cheese and let it thicken for a few minutes.

Prep Time: 10 minutes

Cook Time: 5 minutes

Cumo – cincinnati urban ministry outreach

[moenkin]

Indulge in the rich and flavorful taste of Pork Filipino Bistek Tagalog. This traditional Filipino dish features thinly sliced pork marinated in a savory soy-calamansi sauce, cooked to perfection with onions and aromatic spices.

Ingredients: 1 lb pork sirloin or pork belly, thinly sliced. 1/2 cup soy sauce. 1/4 cup calamansi juice or lemon juice. 1/4 cup canola oil. 4 cloves garlic, minced. 1 large onion, sliced into rings. 1 teaspoon peppercorns. 1 bay leaf. 1/4 cup water. 2 tablespoons green onions, chopped for garnish. 2 hard-boiled eggs optional, for serving. 2 cups cooked white rice for serving.

Instructions: Soy sauce and calamansi juice should be mixed together in a bowl with thinly sliced pork. Let it sit there for at least 15 minutes. Warm up the canola oil in a big pan or wok over medium-high heat. Mix in the garlic and cook until it smells good. Spread the pork slices out in a pan and cook them until all sides are browned. Add the peppercorns, bay leaf, and water, then pour in the rest of the marinade. Let it cook on low heat for 15 to 20 minutes, or until the pork is soft and the sauce gets thick. Put in the sliced onions and cook them until they get soft and caramelized. Add some chopped green onions as a garnish. Put the Pork Filipino Bistek Tagalog on top of cooked white rice. If you want, you can add hard-boiled eggs on top as well. Have fun with this tasty and sour Filipino classic!

Prep Time: 20 minutes

Cook Time: 35 minutes

Snagem

[moenkin]

This German Potato Salad with Dill is a tangy and flavorful twist on the classic potato salad. The combination of bacon, onions, and dill creates a deliciously savory dish perfect for any occasion.

Ingredients: 1.5 lbs potatoes, thinly sliced. 6 slices bacon, diced. 1/2 cup chopped onion. 1/4 cup apple cider vinegar. 2 tablespoons granulated sugar. 1 tablespoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh dill.

Instructions: When the potatoes are soft, drain them and set them aside. Cook diced bacon in a skillet until it's crispy. Take the bacon out of the pan and set aside the drippings. Put chopped onion in the pan and cook it until it gets soft. Add the sugar, Dijon mustard, salt, and black pepper, and mix them in. Cook until everything is hot. Put the hot dressing on top of the cooked potatoes. Next, add the bacon that has been cooked and the chopped dill. Carefully toss to mix. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 20 minutes

Derive Event Hire

[moenkin]

This Best Chickpea Salad with Chimichurri is a refreshing and flavorful salad that's perfect for a healthy meal or a side dish. The combination of chickpeas, fresh vegetables, and a zesty chimichurri dressing creates a burst of flavors in every bite. It's a great addition to any summer picnic or barbecue.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cucumber, diced. 1/2 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, cilantro, parsley, and mint leaves. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the chimichurri dressing over the chickpea salad and toss until well combined. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled and garnish with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

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