Nails by Ran Kowatari

pre dental club - rebelvampire - 3 spice dance - digby village preschool - Keeping Pet Snails

[nailsbyran]

A tasty and comforting vegan dish made with red lentil daal and fragrant spices. It is served with crunchy carrot fritters to add extra texture and taste.

Ingredients: 1 cup red lentils. 2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon turmeric. 1 teaspoon curry powder. 1 courgette, diced. 1 can chopped tomatoes. Salt and pepper to taste. 1 cup chickpea flour. 1 cup grated carrots. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. Salt to taste. Vegetable oil for frying.

Instructions: Put red lentils and water in a saucepan. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, or until the lentils are soft. Warm up the olive oil in a different pan over medium-low heat. Add the chopped onion and garlic and cook until the onion is clear. Mix the onions with ground cumin, coriander, turmeric, and curry powder. Stir the food all the time for two minutes. Dice the zucchini and add it to the onions along with the tomatoes from a can. Give it a good stir, then let it cook for 10 to 15 minutes. Add pepper and salt to taste. To make the crunchy carrot fritters, mix chickpea flour, grated carrots, ground cumin, ground coriander, chili powder, and salt in a bowl. Mix well. Slowly add water until you have a thick batter. In a pan, heat vegetable oil over medium heat. Shape the carrot batter into balls and drop them into the hot oil. Use the back of the spoon to flatten the balls. It will take about 34 minutes per side to fry until both sides are golden brown and crispy. Put the carrot fritters on top of the lentil daal once they are crispy and the daal is done cooking. Have fun with your tasty vegan Courgette Daal and Crispy Carrot Fritters!

Prep Time: 15 minutes

Cook Time: 30 minutes

McGregor-Marquette Center for the Arts

[nailsbyran]

This Probiotic Mango Lassi Smoothie is a delightful and nutritious blend of frozen mango, probiotic-rich kefir, and aromatic spices. It's not only delicious but also packed with gut-friendly probiotics to support your digestive health.

Ingredients: 1 cup frozen mango chunks. 1 cup plain yogurt. 1/2 cup kefir probiotic yogurt drink. 2 tablespoons honey. 1/2 teaspoon ground cardamom. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. Ice cubes optional.

Instructions: You can use a blender to blend the frozen mango chunks, plain yogurt, kefir, honey, ground cardamom and cinnamon, and vanilla extract. You can also add a few ice cubes at this point if you want it to be thicker. Mix everything together until it's smooth and creamy. Make sure there are no more chunks of mango. If you think the smoothie is too sweet or too spicy, you can add more honey or spices to make it taste better. Serve the Probiotic Mango Lassi Smoothie right away after pouring it into glasses. If you want, you can add ground cinnamon or a few mango slices to the top of the smoothie. Have fun drinking your tasty and good for you Probiotic Mango Lassi Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

ex nihilo theater

[nailsbyran]

Banana Chocolate Chip Cookies are a healthier take on traditional chocolate chip cookies. They're loaded with dark chocolate chips and sweetened with natural ingredients like ripe bananas and honey or maple syrup. A guilt-free treat for cookie enthusiasts!

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups rolled oats. 1/2 cup whole wheat flour. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup dark chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the mashed bananas, applesauce, honey or maple syrup, and vanilla extract. Mix well. In another bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the banana mixture, stirring until everything is well combined. Fold in the dark chocolate chips. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Flatten each cookie slightly with the back of a fork or spoon. Bake in the preheated oven for 12-15 minutes or until the cookies 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. Enjoy your WW-approved Banana Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

kacey meg

[nailsbyran]

These tasty bacon-wrapped burgers with cheese inside are a flavor explosion. The burger is complete with melted cheddar cheese, crispy bacon, and a flavorful beef patty.

Ingredients: 1 lb ground beef. 4 slices bacon. 4 slices cheddar cheese. 1/4 cup diced onions. 1/4 cup diced pickles. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Separate the ground beef into 4 equal parts and form them into thin patties. Add salt and pepper to each patty. Cut up some onions and pickles and put them in the middle of two patties. Place another patt^on top of each stuffed one and press the edges together to seal. Put one slice of bacon around each stuffed burger and use toothpicks to hold it together. Grill the burgers for 5 to 6 minutes on each side, or until the bacon is golden and the burgers are done the way you like them. Take the toothpicks out before serving. You can put the bacon-wrapped cheeseburgers on buns and serve them with your favorite sauces and toppings.

Prep Time: 15 minutes

Cook Time: 12 minutes

Patrick Willard

[nailsbyran]

Loaded Chicken & Potatoes is a hearty and flavorful dish perfect for a satisfying dinner. Tender chicken breasts are topped with melted cheddar cheese, crispy bacon, and fresh green onions, then served alongside seasoned roasted potatoes. It's a crowd-pleaser that combines classic flavors in one delicious meal.

Ingredients: 4 boneless, skinless chicken breasts. 4 large potatoes, diced. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon, crumbled. 1/4 cup sliced green onions. 1/4 cup sour cream. 1/4 cup melted butter. Salt and pepper to taste. 1 tablespoon olive oil. 1 teaspoon paprika.

Instructions: Get the oven ready by heating it up to 400F 200C. In a big bowl, put diced potatoes. Put some olive oil on top and then add paprika, salt, and pepper. Add toss to cover evenly. Lay the potatoes out in a single layer on a baking sheet. Bake for 20 to 25 minutes, or until soft and slightly browned. Add salt and pepper to the chicken breasts at the same time. Melt the butter in a skillet over medium-high heat. Cook the chicken for about 6 to 8 minutes on each side, or until golden brown and cooked all the way through. Take the chicken out of the pan after it's done cooking and let it rest for a few minutes. Place cooked chicken on a plate and cover it with bacon bits, cheddar cheese, and green onions. Put it back in the oven for five minutes, or until the cheese melts and starts to bubble. Roasted potatoes should go with the loaded chicken. If you want, you can add a dollop of sour cream and more green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 35 minutes

Jewelry by Brenna Klassen-Glanzer

[nailsbyran]

Indulge in these decadent Keto brownie sandwiches that are rich, chocolaty, and perfect for satisfying your sweet cravings without the guilt. The combination of almond flour brownies and whipped cream creates a delightful treat that's low in carbs and high in flavor.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/2 cup powdered erythritol. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips. 1/2 cup heavy cream. 1 teaspoon instant coffee granules. 1/2 teaspoon vanilla extract. 1 tablespoon powdered erythritol.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt. Add eggs, melted coconut oil, and vanilla extract. Stir until well combined. Fold in sugar-free chocolate chips. Spread the batter onto a parchment-lined baking sheet and bake for 12-15 minutes, or until set. Let the brownie sheet cool completely. In another bowl, whip heavy cream with instant coffee granules, vanilla extract, and powdered erythritol until stiff peaks form. Using a round cookie cutter, cut out circles from the brownie sheet. Spread a dollop of whipped cream onto one brownie circle and top with another to make a sandwich. Repeat with the remaining brownie circles and whipped cream. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

rebelvampire

[nailsbyran]

A delightful blend of potatoes and sweet potatoes, baked to perfection with aromatic herbs and Parmesan cheese.

Ingredients: 4 potatoes, thinly sliced. 2 sweet potatoes, thinly sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1/2 cup grated Parmesan cheese. Fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix together olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Layer the sliced potatoes and sweet potatoes in a greased baking dish, alternating between them. Drizzle the olive oil mixture over the potatoes, ensuring each slice is coated. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle grated Parmesan cheese over the potatoes, and bake for an additional 15 minutes or until golden and crispy. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

Miss Mackinnon West Street

[nailsbyran]

Enjoy these ricotta donuts that are low in carbs and fat. They come with sweet cherry jam, whipped cream, and fresh blueberries on top. They make a great dessert or sweet snack without making you feel bad about eating too many carbs.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol or low-carb sweetener. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/2 cup whole milk ricotta cheese. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup heavy cream. 1/4 cup cherry jam sugar-free. 1/2 cup fresh blueberries.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine almond flour, coconut flour, powdered sweetener, baking powder, and salt. In another bowl, whisk together eggs, ricotta cheese, almond milk, and vanilla extract. Combine wet and dry ingredients until well mixed. Transfer the batter into a piping bag or a plastic ziplock bag with a corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Meanwhile, whip the heavy cream until stiff peaks form. To assemble, slice each donut horizontally and spread a dollop of whipped cream on the bottom half. Add a spoonful of cherry jam on top of the whipped cream, then place a few blueberries on top. Cover with the top half of the donut and serve immediately. Enjoy your keto-friendly ricotta donuts with whipped cream, cherry jam, and blueberries!

Prep Time: 15 minutes

Cook Time: 15 minutes

fireside

[nailsbyran]

These Slow Cooker Carnitas Wraps are the perfect combination of tender, flavorful pork and fresh, crisp toppings, all wrapped up in a soft flour tortilla. They're incredibly easy to make in your crockpot and make for a delicious and satisfying meal any day of the week.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/2 teaspoon oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional for extra heat. 1/2 cup orange juice. 1/4 cup lime juice. 1/4 cup lemon juice. 8 large flour tortillas. 2 cups shredded lettuce. 1 cup diced tomatoes. 1 cup diced onions. 1/2 cup chopped cilantro. 1 cup shredded cheddar cheese. Sour cream and salsa for serving.

Instructions: Place the pork shoulder, chopped onion, minced garlic, cumin, chili powder, paprika, oregano, salt, black pepper, and cayenne pepper if using into your slow cooker. Pour the orange juice, lime juice, and lemon juice over the pork mixture. Stir everything together to ensure the pork is well coated with the spices and juices. Cover the slow cooker and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork. Once the pork is cooked, use two forks to shred it inside the slow cooker. Mix the shredded pork with the cooking juices and spices. Warm the flour tortillas in a dry skillet or microwave. To assemble the wraps, place a generous portion of the shredded pork onto each tortilla. Top with shredded lettuce, diced tomatoes, diced onions, chopped cilantro, and shredded cheddar cheese. Add a dollop of sour cream and salsa if desired. Fold the sides of the tortilla over the filling and roll it up to form a wrap. Serve your Slow Cooker Carnitas Wraps hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

argaret clark aquatic center

[nailsbyran]

This vegan black rice pudding is a creamy and delicious dessert option, perfect for satisfying your sweet tooth. The addition of coconut milk adds richness, while maple syrup or agave nectar provides natural sweetness. You can choose to top it with a refreshing mango puree for a tropical twist or a crunchy trail mix for added texture and flavor.

Ingredients: 1 cup black rice. 2 cups water. 1 can 13.5 oz coconut milk. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 2 ripe mangoes, peeled and diced for puree OR 1/2 cup trail mix for topping.

Instructions: Rinse the black rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and most of the liquid is absorbed. Stir in the coconut milk, maple syrup, vanilla extract, and salt. Cook over low heat for another 10-15 minutes, stirring occasionally, until the pudding thickens. Remove from heat and let cool slightly. For mango puree: In a blender, puree the diced mangoes until smooth. Alternatively, for trail mix: simply measure out 1/2 cup of your favorite vegan trail mix. To serve, spoon the black rice pudding into bowls and top with mango puree or trail mix. Enjoy warm or chilled!

Prep Time: 10 minutes

Cook Time: 50 minutes

Mrs. Ward's Fifth Grade Class

[nailsbyran]

These spicy Asian chicken lettuce wraps are a quick and flavorful keto-friendly meal option. Packed with protein and bursting with flavor, they make for a satisfying and healthy dinner or appetizer.

Ingredients: 1 lb ground chicken. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/4 cup soy sauce or tamari. 2 tablespoons sriracha sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame seeds. 1/4 cup green onions, thinly sliced. 1 head iceberg or butter lettuce, leaves separated.

Instructions: Warm up the sesame oil in a big pan over medium-high heat. Put in the ginger and garlic, and cook for one to two minutes, until the smell is nice. Break up the ground chicken with a spoon as you add it. Cook for about 5 to 7 minutes, until it turns brown. Add the rice vinegar, soy sauce, and sriracha sauce and mix well. For another two to three minutes, cook. On top of the chicken, sprinkle sesame seeds and green onions. Put the chicken mix into lettuce leaves, wrap them up, and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

food truck frenzy

[nailsbyran]

This Sausage and Fennel Ragout is a hearty and flavorful Italian-inspired dish. It's perfect for a comforting weeknight dinner or when you're craving some comfort food.

Ingredients: 1 lb Italian sausage. 2 fennel bulbs, thinly sliced. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1/2 cup white wine. 1 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.

Instructions: Cook the Italian sausage in a big skillet over medium-high heat, breaking it up into crumbles, until it's browned and thoroughly cooked. Take out and reserve the sausage from the skillet. Add the diced onion and sliced fennel to the same skillet. Cook for about 5 minutes, or until they begin to soften. Once fragrant, add the minced garlic and cook for an additional 30 seconds. After adding the cooked sausage back to the skillet, mix in the dried oregano, white wine, crushed tomatoes, salt, and pepper. Mix everything together. After lowering the heat to low, simmer for 20 to 30 minutes while stirring now and then. Garnish the sausage and fennel ragout with grated Parmesan cheese and fresh basil leaves, and serve it over cooked pasta or rice. Have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

cursillo nederland

[nailsbyran]

A cool take on the traditional margarita, made with lavender flowers and blueberries for their sweet tang.

Ingredients: 2 oz tequila. 1 oz blueberry-lavender syrup. 1 oz fresh lime juice. Salt for rimming. Fresh blueberries and lavender sprigs for garnish.

Instructions: Rim a margarita glass with salt. In a shaker, combine tequila, blueberry-lavender syrup, and lime juice with ice. Shake well and strain into the prepared glass filled with ice. Garnish with fresh blueberries and a lavender sprig.

Prep Time: 5 minutes

Cook Time: 0 minutes

art soul workshop

[nailsbyran]

Enjoy the flavors of fresh carrot tops in this delicious vegetarian keto pizza topped with a vibrant pesto sauce. It's quick to prepare, making it perfect for a weeknight dinner, and can be made ahead for convenience.

Ingredients: 1 cup carrot tops, washed and dried. 1/4 cup almonds. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. 1 low-carb pizza crust. 1/2 cup shredded mozzarella cheese. 1/4 cup cherry tomatoes, halved. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 425F 220C. In a food processor, combine carrot tops, almonds, garlic, Parmesan cheese, olive oil, salt, and pepper. Pulse until smooth to make the pesto. Spread the pesto evenly over the low-carb pizza crust. Sprinkle shredded mozzarella cheese over the pesto. Arrange halved cherry tomatoes on top of the cheese. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mindfulness Mondays

[nailsbyran]

A quick and flavorful Instant Pot recipe that combines chicken, rice, and fajita-inspired flavors for a delicious one-pot meal. Perfect for busy weeknights!

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 1 cup long-grain white rice. 1 cup chicken broth. 1 can 14 oz diced tomatoes, undrained. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. Fresh cilantro, chopped, for garnish. Sour cream, for serving. Tortilla chips, for serving.

Instructions: Add some oil to the Instant Pot and press the "Saut" button. Put in the sliced chicken breasts and cook until they turn brown. Take it out of the pot. If you need to, add a little more oil and then saut the onion and bell pepper until they get soft. You can add chicken broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. All of these should be mixed in. Put the cooked chicken back into the pot and mix it all together. Put the lid back on and set the Instant Pot to "Manual" for 8 minutes. After it's done, quickly let the pressure out, then open the lid and fluff the rice. Put the lid back on and sprinkle the shredded cheddar on top. Let it melt for a few minutes. Serve hot with chopped cilantro on top. Corn chips and sour cream should be on the side. Take a bite of your Instant Pot Chicken Fajita Rice!

Prep Time: 15 minutes

Cook Time: 8 minutes

pre dental club

[nailsbyran]

The traditional flavor of chocolate chip cookies is combined with the oozy goodness of marshmallows in these delicious Marshmallow Stuffed Cookies. You can definitely indulge your sweet tooth with them!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cup chocolate chips. 12 large marshmallows, cut in half.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the all-purpose flour and baking soda. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Scoop about 2 tablespoons of cookie dough and flatten it into a disk. Place a marshmallow half in the center and encase it with the dough, forming a cookie ball. Repeat for the remaining dough and marshmallows, placing the stuffed cookies on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the marshmallows are gooey. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious marshmallow stuffed cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Friends of the Eden Animal Shelter

[nailsbyran]

With fresh spinach, cherry tomatoes, and a creamy Parmesan sauce, this chicken dish is quick and tasty.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, diced. 1 cup cherry tomatoes, halved. 4 cups fresh spinach leaves. 1/4 cup chicken broth. 1/4 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. 1/4 teaspoon red pepper flakes optional.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, saut until fragrant. Add chicken breasts to the skillet, cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from the skillet and set aside. In the same skillet, add cherry tomatoes and cook until they start to soften. Add spinach leaves and chicken broth, cook until spinach wilts. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Return chicken to the skillet, spoon spinach mixture over the chicken. Cook for an additional 2-3 minutes, until heated through. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

anya charikov mickleburgh