Osheaian

Barb Round - Linden Tree PTA - Mural Stalk - The Candleford Chronicle - Louisburgh Athletics

[osheaian]

This vegan Tomato Garlic Coconut Mozzarella Pizza on Wheat Crust is a new take on an old favorite. This pizza is so tasty! It has a hearty wheat crust, tasty tomato sauce, a garlicky smell, creamy coconut mozzarella cheese, and fresh tomato slices. With the fragrant basil leaves on top, it's the perfect mix of tastes and textures.

Ingredients: 1 wheat pizza crust. 1 cup tomato sauce. 2 cloves garlic, minced. 1 cup shredded coconut mozzarella cheese. 1 large tomato, thinly sliced. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Cover the whole wheat pizza crust with tomato sauce. Put small pieces of garlic on top of the sauce. Spread the shredded coconut mozzarella cheese out evenly on top of the garlic and sauce. Put tomato slices on top of the cheese. Add pepper and salt to taste. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese melts and bubbles. Take the pizza out of the oven and sprinkle it with torn basil leaves. Wait a minute or two before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Gorgonian's Chess Blog

[osheaian]

Enjoy the simplicity and deliciousness of this Easy Skillet Pasta with Parmesan. The savory ground pork and aromatic herbs create a flavorful sauce that perfectly coats the penne pasta. Serve it hot with a side of Parmesan for a quick and satisfying meal.

Ingredients: 8 oz penne pasta. 1 lb ground pork. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper, to taste. 1/2 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: Cook the penne pasta according to the package instructions. Drain and set aside. In a large skillet, brown the ground pork over medium heat, breaking it apart with a spoon as it cooks. Add chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for 10 minutes to let the flavors meld. Add the cooked penne pasta to the skillet, tossing to coat the pasta in the sauce. Serve the skillet pasta hot, topped with grated Parmesan cheese and garnished with fresh basil leaves. Pair with a wedge of Parmesan on the side for extra cheesy goodness!

Prep Time: 15 minutes

Cook Time: 20 minutes

Advanced Global Cultures

[osheaian]

Creamy Avocado Lime Dressing is a luscious and tangy dressing that adds a burst of flavor to your favorite salads or dishes. It's made with ripe avocados, Greek yogurt, fresh lime juice, and cilantro for a refreshing and zesty kick.

Ingredients: 2 ripe avocados, peeled and pitted. 1/4 cup Greek yogurt. 1/4 cup fresh lime juice. 2 cloves garlic, minced. 1/4 cup fresh cilantro leaves. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: In a blender or food processor, combine the ripe avocados, Greek yogurt, fresh lime juice, minced garlic, and fresh cilantro leaves. Blend until the mixture is smooth and creamy. While the blender is running, drizzle in the extra-virgin olive oil until fully incorporated. Season the dressing with salt and pepper to taste, adjusting as needed. Transfer the creamy avocado lime dressing to a container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the dressing over salads, grilled vegetables, or as a dip for chips. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Rictse 2019

[osheaian]

This Keto French Onion Zoodle Bake is a low-carb twist on the classic French onion casserole. With caramelized onions, flavorful herbs, and gooey Gruyere cheese atop spiralized zucchini noodles, it's a satisfying dish for any occasion.

Ingredients: 2 large zucchinis, spiralized. 2 tablespoons olive oil. 2 large onions, thinly sliced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 cup beef broth. 1 cup shredded Gruyere cheese. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up a big pan with olive oil over medium-low heat. It will take about 20 minutes of cooking after adding the onions until they turn caramelized. To the pan, add minced garlic, thyme, and rosemary. Go on and cook for two more minutes. Add the beef broth to the pan and let it cook for about 5 minutes, or until it has slightly reduced in size. Put half of the spiralized zucchini in a baking dish and layer it up. Put half of the onion mix and half of the shredded cheese on top. Add more layers with the rest of the cheese, onion mixture, and zucchini. Put foil over the baking dish and bake for 20 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

Mokyklos Tinklalapis

[osheaian]

A hearty and tasty vegan chickpea curry full of fragrant spices that is great for a meal. It doesn't have any gluten and tastes just like Indian food should.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 2 tomatoes, chopped. 1 tablespoon vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon ground coriander. 1 teaspoon turmeric powder. 1/2 teaspoon red chili powder. 1/2 teaspoon garam masala. Salt to taste. 1 cup water. Fresh cilantro for garnish.

Instructions: Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion, garlic, and ginger. Saut until onions are translucent. Add chopped tomatoes and cook until they turn soft. Stir in ground coriander, turmeric powder, red chili powder, garam masala, and salt. Add drained chickpeas and mix well with the spices. Pour in water and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the flavors meld together and the curry thickens. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.

Prep Time: 10 minutes

Cook Time: 25 minutes

Die Gartnerei Website

[osheaian]

A comforting and flavorful spin on traditional lasagna, this slow cooker recipe features layers of tender noodles, creamy Alfredo sauce, nutritious spinach, and a blend of cheeses.

Ingredients: 9 lasagna noodles. 10 oz frozen chopped spinach, thawed and drained. 15 oz Alfredo sauce. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 1/2 cups ricotta cheese. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp nutmeg.

Instructions: In a bowl, mix together ricotta cheese, garlic powder, salt, pepper, and nutmeg. Spread a thin layer of Alfredo sauce on the bottom of the slow cooker. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the spinach, half of the mozzarella, and a third of the Parmesan cheese. Repeat layers with remaining ingredients, ending with a layer of sauce and Parmesan cheese on top. Cover and cook on low for 4-5 hours. Once cooked, let it sit for 10-15 minutes before serving. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 300 minutes

Libertas Bastia Pallavolo

[osheaian]

This Fall Harvest Chicken Bake combines the flavors of the season with juicy chicken breasts, roasted butternut squash, Brussels sprouts, and sweet apples, all drizzled with a tangy balsamic glaze.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups butternut squash, diced. 1 cup Brussels sprouts, halved. 1 cup apple, diced. 1/2 cup red onion, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1/4 cup balsamic vinegar. 1/4 cup honey. 1 tablespoon Dijon mustard.

Instructions: Preheat the oven to 400F 200C. In a large bowl, combine butternut squash, Brussels sprouts, apple, red onion, olive oil, garlic, thyme, rosemary, salt, and pepper. Toss to coat evenly. Place the chicken breasts in a baking dish. Season with salt and pepper. Arrange the vegetable mixture around the chicken in the baking dish. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Pour the mixture over the chicken and vegetables. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Aerografix

[osheaian]

Zucchini, cherry tomatoes, and basil give this vegan pasta dish a lot of fresh flavor. It's easy to make, filling, and great for a quick dinner during the week.

Ingredients: 200g pasta of your choice. 2 medium zucchinis, thinly sliced. 2 cups cherry tomatoes, halved. 1/4 cup fresh basil leaves, torn. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

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. For about one minute, until the garlic smells good, add the minced garlic. Put the sliced zucchini in the pan and cook them for about 5 to 7 minutes, until they are soft. After you add the cherry tomatoes, cook for another two to three minutes, until they begin to soften. Add the cooked pasta and the basil leaves that have been torn. Add pepper and salt to taste. Stirring every now and then, cook for another two to three minutes, until everything is hot all the way through. Serve hot, and if you want, top with more fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

MY ELM FOR PLATH

[osheaian]

With a cola-infused sauce that gives the dish a delightful flavor, Cola Beans are a sweet and savory take on classic beans. These beans are a surefire hit at your table, whether served as an appetizer or main course.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 1/2 cup cola regular or diet. 1/4 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon soy sauce. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 slices bacon, cooked and crumbled optional, for garnish.

Instructions: Cola, ketchup, brown sugar, soy sauce, Dijon mustard, onion powder, and garlic powder should all be combined in a saucepan. Over medium heat, bring the mixture to a simmer, stirring from time to time. Once the black beans have been rinsed and drained, add them to the saucepan and stir to coat them in the cola mixture. For fifteen to twenty minutes, simmer, covered, on low heat to let the flavors infuse and the beans soak up the sauce. To taste, add salt and pepper for seasoning. If desired, top the hot cola beans with crumbled bacon. Savor the distinct and tasty beans infused with cola!

Prep Time: 10 minutes

Cook Time: 20 minutes

Eljire

[osheaian]

Steaks that are soft and cooked in a sour cream gravy that tastes like onions and beef broth. This hearty dish is great for a dinner that makes you feel good.

Ingredients: 4 beef steaks. 1 cup beef broth. 1 cup sour cream. 1 onion, thinly sliced. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: On both sides, season beef steaks with salt and pepper. Put vegetable oil in a pan and heat it over medium-high heat. Add beef steaks to the skillet and cook until browned on both sides, about 3-4 minutes per side. Take the steaks out of the pan and set them aside. In the same skillet, add thinly sliced onions and cook until softened, about 5 minutes. Pour beef broth into the skillet with onions, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in sour cream until well combined. Return beef steaks to the skillet, spooning the sour cream gravy over the top. Cover and simmer for 10-15 minutes, until beef is cooked to desired doneness and gravy has thickened. Serve beef steaks with sour cream gravy spooned over the top.

Prep Time: 10 minutes

Cook Time: 25 minutes

supriya jaya

[osheaian]

A hearty and tasty salad with quinoa, BBQ chicken, and fresh vegetables mixed together in a tasty BBQ dressing. It's great for a quick and healthy meal!

Ingredients: 1 cup quinoa, cooked and cooled. 2 cups cooked chicken breast, shredded. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 1/3 cup BBQ sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine quinoa, shredded chicken, cherry tomatoes, cucumber, red onion, cilantro, and feta cheese. In a small bowl, whisk together BBQ sauce and olive oil. Pour the dressing over the salad and toss to coat evenly. Season the salad with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Worlds Greatest Autographs

[osheaian]

These salted brown butter crispy treats are a delicious twist on the classic marshmallow cereal bars. The nutty flavor of brown butter combined with the sweetness of marshmallows and the crunch of crispy rice cereal makes for an irresistible treat.

Ingredients: 1/2 cup unsalted butter. 10 oz marshmallows. 6 cups crispy rice cereal. 1/2 teaspoon sea salt flakes.

Instructions: Over medium heat, melt the butter in a large saucepan while stirring it all the time. Do this for about 5 to 7 minutes, or until it turns golden brown and smells good. Add the marshmallows to the butter that has been browned and stir them in until they are smooth and melted. Take the pan off the heat and quickly add the crispy rice cereal. Stir the cereal around so that it is covered evenly with the marshmallow mixture. Put the mixture in a 9x13-inch baking dish that has been greased and press it down firmly and evenly. Spread out the sea salt flakes on top of the treats. Before cutting the treats into squares, let them cool and set for at least an hour. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Malcuits Tavern

[osheaian]

Savor the rich, chocolaty goodness of these brownies with almond butter and dark chocolate. They are the ideal treat for any chocolate lover because they are gooey, rich, and full of rich chocolate flavor.

Ingredients: 1 cup dark chocolate chips. 1/2 cup almond butter. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon salt. 1/2 cup chopped almonds optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan. In a microwave-safe bowl, melt the dark chocolate chips, almond butter, and unsalted butter together in 30-second intervals, stirring until smooth. Stir in the granulated sugar until well combined. Add the eggs one at a time, mixing after each addition, and then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. If desired, fold in the chopped almonds to add a nutty crunch to your brownies. Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs you want them gooey!. Allow the brownies to cool in the pan for about 15 minutes before cutting them into squares. Serve warm and enjoy your rich, gooey, dark chocolatey almond butter brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

The Best Chiropractors Near Me

[osheaian]

These Keto Zucchini Pizza Bites taste great and are a great low-carb alternative to regular pizza bites. They are loaded with flavor and perfect for satisfying your pizza cravings while on a ketogenic diet. The crust is made of zucchini rounds, and marinara sauce and melted cheese are spread on top.

Ingredients: 2 medium zucchinis, sliced into rounds. 1/2 cup sugar-free marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Lay out rounds of zucchini on a baking sheet that has been lined with parchment paper. Cover each zucchini round with a thin layer of marinara sauce. Add mozzarella cheese shreds and parmesan cheese grated on top of the sauce. Add salt, pepper, garlic powder, and dried oregano to taste. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit. If you want, you can add fresh basil leaves as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 12 minutes

IPCACES 2016

[osheaian]

This easy potato gratin recipe is a comforting and indulgent side dish that pairs perfectly with any meal. Thinly sliced potatoes are layered with garlic, Gruyère cheese, and cream, then baked until bubbly and golden brown. It's creamy, cheesy, and absolutely delicious!

Ingredients: 4 large potatoes, thinly sliced. 2 cups grated Gruyre cheese. 1 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons butter, cubed.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with butter. Layer half of the sliced potatoes in the baking dish, sprinkle with half of the minced garlic, salt, and pepper. Sprinkle half of the grated Gruyre cheese over the potatoes. Repeat the layering process with the remaining potatoes, garlic, salt, pepper, and cheese. Pour the heavy cream evenly over the top layer. Dot the cubed butter over the top of the gratin. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes or until the potatoes are tender and the top is golden brown. Let it cool for a few minutes before serving. Garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 70 minutes

Laverdaboom

[osheaian]

Indulge in the cozy flavors of cinnamon and vanilla with this delicious oatmilk latte. Perfect for a chilly morning or an afternoon pick-me-up.

Ingredients: 1 cup brewed coffee. 1/2 cup oat milk. 1/2 teaspoon ground cinnamon. 1 tablespoon vanilla syrup. Whipped cream optional. Cinnamon stick for garnish optional.

Instructions: Make yourself a cup of your favorite coffee. Low heat should be used to warm the oat milk in a small saucepan, but not boil it. The vanilla syrup and ground cinnamon should be mixed into the warm oat milk. Put the coffee that has been brewed into a mug. Pour the cinnamon, vanilla, and oat milk mixture slowly into the coffee and mix it well. If you want, you can add whipped cream on top and a cinnamon stick for decoration. Enjoy your Cinnamon Vanilla Oatmilk Latte that you made yourself!

Prep Time: 5 minutes

Cook Time: 5 minutes

Louisburgh Athletics

[osheaian]

If you're a vegan, fresh summer rolls are a tasty and healthy snack or light meal. These rolls are great for days when it's warm outside because they are full of colorful vegetables, fragrant herbs, and vermicelli noodles.

Ingredients: 10 rice paper wrappers. 2 cups cooked vermicelli noodles. 1 cup shredded carrots. 1 cucumber, julienned. 1 bell pepper, thinly sliced. 1 avocado, sliced. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1 lime, cut into wedges. Dipping sauce of choice such as peanut or hoisin sauce.

Instructions: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, until softened. Place the softened wrapper onto a clean, damp kitchen towel. Layer a small amount of each ingredient vermicelli noodles, carrots, cucumber, bell pepper, avocado, mint leaves, cilantro leaves, and peanuts in the center of the wrapper. Fold the sides of the wrapper over the filling, then tightly roll it up, similar to a burrito. Repeat with the remaining wrappers and ingredients. Serve the summer rolls with lime wedges and dipping sauce of choice. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Topi Dalmata