Phoelion

Cmbridge Latin Course - Cumo – cincinnati urban ministry outreach - gyroscope radio - Lingerie Nore - Mostly Abstract

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Savor the richness of chocolate without adding any refined sugar. For chocolate enthusiasts searching for a delectable, guilt-free choice, these Secretly Vegan Chocolate MandMs are a delightful treat. They have a lot of extra chocolatey goodness and are rich and creamy.

Ingredients: 1 cup unsweetened almond or cashew butter. 1/2 cup pure maple syrup. 1/2 cup unsweetened cocoa powder. 1/4 cup coconut flour. 1/4 cup dairy-free chocolate chips. 1/4 cup unsweetened shredded coconut. 1/4 cup almond flour. 1/2 tsp vanilla extract. Pinch of sea salt.

Instructions: In a large mixing bowl, combine almond or cashew butter, pure maple syrup, and vanilla extract. Mix until smooth and well combined. Add unsweetened cocoa powder, coconut flour, almond flour, and a pinch of sea salt to the bowl. Stir until the mixture forms a dough-like consistency. Fold in dairy-free chocolate chips and unsweetened shredded coconut to enhance the chocolate deliciousness. Line a baking sheet with parchment paper. Take small portions of the dough and roll them into bite-sized balls. Place them on the baking sheet. Place the baking sheet in the refrigerator for about 30 minutes to allow the balls to firm up. Once the balls are firm, melt extra dairy-free chocolate chips in a microwave or on the stove using a double boiler. Dip each chilled ball into the melted chocolate, coating it evenly. Place it back on the parchment paper. Sprinkle a little extra shredded coconut on top of each chocolate-covered ball for added flavor and texture. Return the baking sheet to the refrigerator for another 30 minutes to allow the chocolate coating to set. Once the chocolate is set, your Secretly Vegan Chocolate MandMs are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

mia era

[phoelion]

These vegan broccoli tots are a tasty and healthy alternative to traditional tots. Packed with flavor and nutrients, they make a perfect snack or side dish for any occasion. Plus, they're gluten-free!

Ingredients: 2 cups steamed broccoli, finely chopped. 1/2 cup gluten-free breadcrumbs. 1/4 cup nutritional yeast. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large bowl, mix together the chopped broccoli, gluten-free breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil over the mixture and toss until well combined. Shape the mixture into small tots and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden and crispy, flipping halfway through. Once done, remove from the oven and let cool slightly before serving. Enjoy your delicious gluten-free vegan broccoli tots!

Prep Time: 15 minutes

Cook Time: 25 minutes

Barwick In Elmet Tennis Club

[phoelion]

This is a tasty copycat of P.F. Chang's famous Mongolian Beef. It has thin slices of tender flank steak covered in a sweet and savory sauce that tastes like garlic and ginger.

Ingredients: 1 lb flank steak, thinly sliced. 2 tablespoons cornstarch. 3 tablespoons vegetable oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 cup soy sauce. 1/2 cup water. 1/2 cup brown sugar. 1/2 cup green onions, sliced. 1/4 teaspoon red pepper flakes optional.

Instructions: Toss the thinly sliced flank steak with cornstarch in a bowl until it's well covered. Put the vegetable oil in a big skillet and heat it over medium-high heat. To cook the flank steak slices until they are browned and crispy, add them to the pan and cook for two to three minutes on each side. Take it out of the pan and set it aside. Put minced garlic and ginger in the same pan. After about one minute, the food should smell good. Put water, brown sugar, and soy sauce in the pan. For about two to three minutes, stir the sauce until the sugar is gone and it gets a little thicker. Put the cooked flank steak slices back in the pan and stir them around to make sure they are evenly covered in sauce. If you want, you can add red pepper flakes and sliced green onions to the pan. Add one to two more minutes of cooking, until everything is hot and the sauce has thickened. Place hot on top of noodles or rice. Have fun making your own P.F. Chang's Mongolian beef!

Prep Time: 15 minutes

Cook Time: 15 minutes

Josephs Quartz

[phoelion]

Enjoy the big, hearty flavors of these Garlic Butter Burgers. When you mix juicy beef patties, melted cheese, and a buttery spread with garlic, you get an unforgettable burger experience.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of cheddar cheese. 4 cloves of garlic, minced. 4 tablespoons of unsalted butter. Salt and pepper to taste. Lettuce leaves. Tomato slices. Red onion slices. Pickles.

Instructions: Preheat your grill or stovetop pan over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for a couple of minutes until fragrant. Remove from heat. Grill or cook the burger patties to your desired level of doneness, typically about 3-4 minutes per side for medium-rare. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the burgers by spreading the garlic butter on the toasted buns. Place lettuce, a burger patty with melted cheese, tomato slices, red onion slices, and pickles on each bun. Serve your delicious Garlic Butter Burgers immediately with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

Associazione Ecsdance

[phoelion]

Try this easy recipe for hard-boiled eggs that are always just right. You can eat them as a snack or add them to salads and they're easy to make and keto-friendly.

Ingredients: 6 eggs. Water for boiling.

Instructions: In the bottom of a saucepan, lay out the eggs in a single layer. Put water over the eggs so that they are at least an inch below the surface. Set the pan on high heat and bring the water to a full boil. Put a lid on top of the saucepan and take it off the heat. Let the eggs sit in the hot water for 10 to 12 minutes. Get a bowl of ice water ready while the eggs are cooking. When the timer goes off, carefully use a slotted spoon to move the eggs to the ice water bath. For at least five minutes, let the eggs cool in the ice water. When the eggs are cool, smash the shells with a hard surface and then peel them under running cool water. You can keep peeled eggs in the fridge for up to a week in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 15 minutes

Working at MTC

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People who are on a low-carb diet will love this Keto Easy Salsa recipe. Fresh ingredients and a burst of flavors make it a crowd-pleaser that goes well with many foods or on its own as a snack.

Ingredients: 2 large tomatoes, quartered. 1/2 red onion, roughly chopped. 1 jalapeno pepper, seeds removed and chopped. 2 cloves garlic, peeled. 1/4 cup fresh cilantro leaves. Juice of 1 lime. Salt and pepper to taste.

Instructions: Putting everything into the Ninja Blender. Pulse until the consistency you want is reached, being careful not to blend too much. Check the seasoning and make changes if needed. Move the salsa to a bowl for serving. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Hidefrods Photography

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With a delightful blend of warm spices and pumpkin flavor, these pumpkin spice cookies are the ideal fall treat.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix the butter, sugar, pumpkin puree, egg, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, salt, and spices together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. You can add the chocolate chips if you want to. Place spoonfuls of dough about 2 inches apart on the baking sheets that have been prepared. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Have fun with these tasty pumpkin spice cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

lynda wisdo

[phoelion]

A delightful blend of vodka, triple sec, orange juice, and cream, reminiscent of the classic creamsicle ice cream treat.

Ingredients: 1 oz vodka. 1 oz triple sec. 2 oz orange juice. 1 oz heavy cream. 1/2 oz simple syrup. Orange slice for garnish. Ice cubes.

Instructions: Put ice cubes in a shaker. Squeeze in some orange juice, heavy cream, triple sec, and simple syrup into the shaker. For about 15 seconds, shake very hard. Strain the drink into an ice-filled glass. Add a slice of orange as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Greg Talbott

[phoelion]

Indulge in the rich and comforting flavors of cappuccino, caramel, and biscotti with this delightful coffee recipe. It's the perfect treat to satisfy your coffee cravings.

Ingredients: 1 shot of espresso. 1/2 cup of milk. 2 tablespoons of caramel syrup. 2 biscotti cookies. Whipped cream optional. Caramel drizzle optional.

Instructions: Brew a shot of espresso using your coffee machine. In a separate container, heat the milk until hot but not boiling. Froth the hot milk using a milk frother or by shaking vigorously in a sealed container. In a coffee cup, add the caramel syrup and pour in the brewed espresso. Pour the frothed milk into the cup, holding back the foam with a spoon to let the milk pour first. Stir gently to mix the caramel, espresso, and milk. Place the biscotti cookies on a plate and dunk them into the coffee to soften slightly. If desired, top with whipped cream and drizzle with additional caramel syrup. Serve immediately and enjoy your Cappuccino Caramel Biscotti Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Valentina Chrysostomou

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These Slow Cooker Cheese Stuffed Meatballs are easy to make and taste great. Meatballs that are juicy and full of melted cheese that are cooked in marinara sauce make a delicious dish that's great for any occasion.

Ingredients: 1 lb ground beef. 1/2 cup bread crumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 4 oz mozzarella cheese, cut into small cubes. 1 jar marinara sauce. Fresh basil leaves for garnish optional.

Instructions: In a bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well. Take a small portion of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and wrap the meat around it, forming a meatball. Repeat with the remaining meat mixture and cheese cubes. Pour half of the marinara sauce into the bottom of the slow cooker. Arrange the stuffed meatballs in the slow cooker. Pour the remaining marinara sauce over the meatballs, ensuring they are all covered. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through and the cheese is melted. Serve hot, garnished with fresh basil leaves if desired.

Prep Time: 20 minutes

Cook Time: 240 minutes

Athirah Md Desa

[phoelion]

This spicy and garlicky shrimp recipe is not only delicious but also paleo-friendly and ready in less than 15 minutes. It's a perfect quick and healthy meal option for busy nights.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cloves garlic, minced. 1 tsp red pepper flakes. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a big skillet set over medium-high heat, warm up the olive oil. Add the red pepper flakes and minced garlic, and saut for one to two minutes, or until fragrant. Season the shrimp with salt and pepper after adding them to the skillet. Saut them for 34 minutes on each side, or until they become opaque and pink. Add some fresh parsley as a garnish, then serve right away.

Prep Time: 5 minutes

Cook Time: 10 minutes

Fair Trade Connections

[phoelion]

An easy-to-make, flavorful, and hearty bean dish prepared in the Instant Pot. Ideal for an easy and wholesome dinner!

Ingredients: 1 cup dried beans any variety. 4 cups water. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 cups vegetable broth. 1 can 14 oz diced tomatoes, undrained. 1 bay leaf.

Instructions: Rinse the dried beans and pick out any debris. In the Instant Pot, combine beans, water, diced onion, minced garlic, cumin, paprika, chili powder, salt, and pepper. Pour in vegetable broth and add diced tomatoes with their juice. Toss in a bay leaf. Close the Instant Pot lid, set the valve to 'sealing,' and cook on high pressure for 40 minutes. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure. Carefully open the lid, remove the bay leaf, and stir the beans. Adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

All. My Jewels Honey

[phoelion]

These French Toast Roll-Ups are a delightful twist on the classic grilled cheese sandwich. They are stuffed with your choice of jam or Nutella, then coated in a sweet egg mixture and cooked to golden perfection. Perfect for breakfast or a tasty snack!

Ingredients: 8 slices of bread. 2 eggs. 2 tablespoons of milk. 1 teaspoon of vanilla extract. 8 teaspoons of your favorite jam or Nutella. Butter for cooking. Powdered sugar for dusting. Maple syrup optional.

Instructions: Take off the crusts from the bread slices. Put the eggs, milk, and vanilla extract in a shallow bowl and mix them together with a whisk. Spread out each piece of bread with a rolling pin. Put a teaspoon of Nutella or jam on each flattened bread slice. Start at one end and roll the bread up tight. Put the pan or griddle over medium-low heat and melt the butter in it. Making sure each roll-up is well covered, dip it in the egg mixture. Put the roll-ups in the pan or griddle seam-side down. For about two to three minutes on each side, cook until golden brown on all sides. Take them out of the pan and let them cool down a bit. If you want, you can serve it with maple syrup and powdered sugar.

Prep Time: 15 minutes

Cook Time: 10 minutes

Galesburg High School Football

[phoelion]

Indulge in these creamy and chocolatey fudgsicles made with Greek yogurt. They're a healthier alternative to traditional fudgsicles while still satisfying your sweet tooth.

Ingredients: 2 cups Greek yogurt. 1/2 cup unsweetened cocoa powder. 1/2 cup honey. 1 tsp vanilla extract. Pinch of salt. 1/2 cup chocolate chips.

Instructions: Mix Greek yogurt, cocoa powder, honey, vanilla extract, and a pinch of salt in a bowl with a whisk until everything is well mixed. Add the chocolate chips and mix them in. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's completely set. To get the fudgsicles out of the molds, run them under warm water for a short time. Enjoy your Chocolate Yogurt Fudgsicles that you made yourself!

Prep Time: 15 minutes

Cook Time: 240 minutes

Caffe Piccolo

[phoelion]

These Baked Yuca Fries With Fresh Tomato Garlic Salsa are a perfect Paleo, gluten-free, and Whole30-friendly snack or side dish. The yuca fries are crispy on the outside and tender on the inside, and the fresh salsa adds a burst of flavor to every bite.

Ingredients: 2 large yuca roots, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 ripe tomatoes, diced. 3 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup red onion, finely chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, toss the yuca fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the yuca fries out on a baking sheet in a single layer, ensuring they are not crowded. Bake for 30-35 minutes, flipping halfway through, until they are golden brown and crispy. While the yuca fries are baking, prepare the fresh tomato garlic salsa. In another bowl, combine the diced tomatoes, minced garlic, chopped cilantro, red onion, lime juice, salt, and pepper. Mix well and let it sit for the flavors to meld. Once the yuca fries are done, remove them from the oven and let them cool slightly. Serve the baked yuca fries with the fresh tomato garlic salsa on the side as a delicious Paleo, gluten-free, and Whole30-friendly snack or side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Il Biscottaio Di Mattia Gabriele

[phoelion]

To make this Miso Pork Noodle Soup, you'll need to cook tender pork belly slices, hearty noodles, fresh vegetables, and umami-rich miso broth. It's great for a cozy meal any day of the week.

Ingredients: 500g pork belly, sliced. 2 tbsp miso paste. 4 cups chicken broth. 2 tbsp soy sauce. 2 tsp sesame oil. 1 tbsp grated ginger. 2 cloves garlic, minced. 200g dried noodles of choice. 2 green onions, chopped. 1 cup sliced mushrooms. 1 cup spinach leaves. Salt and pepper to taste.

Instructions: Put sesame oil in a pot and heat it over medium-low heat. Put in the ginger and garlic, and cook until the smell is nice. Put in the pork belly slices and cook them until they turn brown. Mix in the miso paste until it's well mixed in. Turn the heat up to low and add the chicken broth and soy sauce. In the meantime, cook the noodles according to the directions on the package. Once they are done, drain them and set them aside. When the broth starts to simmer, add the mushrooms and cook for 5 minutes. Go ahead and add the green onions and spinach leaves. Cook for two more minutes. Add pepper and salt to taste. Put cooked noodles into bowls and pour hot soup over them. If you want, add more green onions as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Continental Film

[phoelion]

A refreshing and flavorful quinoa salad perfect for summer evenings. Packed with fresh vegetables and aromatic spices, this gluten-free and oil-free dish is a satisfying vegan dinner option ready in just 30 minutes.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup lemon juice. 2 tablespoons extra virgin olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff up the quinoa, then move it to a large mixing bowl. Take a break and let it cool down. In the same bowl as the quinoa, put the bell pepper, red onion, parsley, mint, and cherry tomatoes. Mix ground cumin, paprika, salt, and pepper with a whisk in a small bowl. Add the dressing to the quinoa salad and mix it all together, making sure that everything is covered evenly. Serve right away or put in the fridge until you're ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Peakview Parent Teacher Organization