Psvchology

Puerto Princesa Sda Central Church - Lorenzo Menzerschmidt - 10th Street Garage - C'est Assez - Sourav Mukherjee

[psvchology]

These vegan and gluten-free Blackberry Oat Crumb Bars taste great. They're easy to make and taste great as dessert or a sweet snack.

Ingredients: 2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 cup coconut sugar. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups blackberries.

Instructions: Preheat the oven to 350F 175C. Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal. In a large bowl, combine the oats, almond flour, coconut sugar, and salt. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined and the mixture resembles coarse crumbs. Press two-thirds of the oat mixture into the bottom of the prepared baking dish. Spread the blackberries evenly over the oat layer. Sprinkle the remaining oat mixture over the blackberries, pressing lightly to adhere. Bake for 35-40 minutes, or until the top is golden brown and the blackberries are bubbly. Remove from the oven and let cool completely in the pan. Using the parchment overhang, lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve.

Prep Time: 15 minutes

Cook Time: 40 minutes

Edugear Ltd

[psvchology]

The outside of these 20 Minute Potato Wedges is crunchy, and the inside is soft. They make a quick and tasty snack or side dish.

Ingredients: 4 medium potatoes, washed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Optional: chopped parsley or grated Parmesan cheese for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Peel and cut each potato in half lengthwise. Then, depending on the size of the potato, cut each half into three to four wedges. Mix olive oil, garlic powder, paprika, salt, and black pepper in a large bowl. Add the potato wedges and toss them around until they are well covered. Place the seasoned potato wedges on a baking sheet that has been lined with parchment paper so that they do not touch. Put the wedges in an oven that has already been heated. Bake for 15 to 20 minutes, flipping them over halfway through, until the outside is golden brown and crispy and the inside is soft. When it's done, take it out of the oven and, if you want, sprinkle it with chopped parsley or grated Parmesan cheese. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 15 minutes

Firma Gabris

[psvchology]

These caramelized, creamy potato coins taste great with both sweet and savory foods. First, the potatoes are cooked until they are golden brown and crispy. Then, they are topped with a delicious caramel sauce made from cream and brown sugar. A side dish that tastes almost too good to be true!

Ingredients: 4 large potatoes, thinly sliced into coins. 2 tablespoons butter. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup brown sugar. 1/4 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the potato coins to the skillet in a single layer. Cook until golden brown and caramelized, about 5-7 minutes per side. Sprinkle the brown sugar over the potatoes and stir gently until the sugar has melted and coated the potatoes. Pour in the heavy cream and stir until well combined. Cook for an additional 2-3 minutes until the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tfn 5k Run

[psvchology]

This spicy habanero nectarine jam combines the sweetness of ripe nectarines with the fiery kick of habanero peppers. It's a perfect balance of sweet and spicy, making it a versatile condiment for your favorite dishes.

Ingredients: 2 lbs ripe nectarines, pitted and chopped. 3 habanero peppers, seeds removed and finely chopped. 1 cup granulated sugar. 1/4 cup fresh lemon juice. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp salt.

Instructions: Add the chopped nectarines, habanero peppers, and lemon juice to a large pot. Cook over medium heat for 10 to 15 minutes, stirring occasionally, or until the nectarines begin to soften and break down. To the pot, add the salt, ground cloves, ground cinnamon, and granulated sugar. Mix thoroughly to blend. Stirring frequently, continue cooking the mixture for another 20 to 25 minutes or until it thickens and reaches the desired jam consistency. After taking the pot off the stove, give the jam some time to cool. With caution, pour the hot jam into the sterilized jars, making sure to leave a quarter-inch headspace at the top of each jar. To make sure the jars are properly sealed, cover them with lids and process them in a boiling water bath for ten minutes. Let the jam cool fully before storing it in a dark, cool location. Savor your hot habanero nectarine jam with crackers, toast, or as a dipping sauce for different foods!

Prep Time: 15 minutes

Cook Time: 35 minutes

Charlady

[psvchology]

Lord Byron's Kitchen brings you a comforting and hearty braised beef ragu that's perfect for cozy family dinners. This rich and flavorful dish is slow-cooked to perfection, making it tender and packed with savory goodness.

Ingredients: 2 lbs beef chuck roast, cut into cubes. 2 tbsp olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 28 oz crushed tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish. Grated Parmesan cheese for serving.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef cubes and cook until browned on all sides. Remove and set aside. In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, thyme, salt, and pepper. Return beef cubes to the pot. Bring to a simmer, then reduce heat to low, cover, and let it cook for 2-3 hours, stirring occasionally, until beef is tender and sauce has thickened. Serve over cooked pasta or mashed potatoes, garnished with fresh parsley and grated Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 180 minutes

Technology With Mrs. Moriarty

[psvchology]

Indulge in the irresistible combination of brownies and cookies with Eva Bakes Brownie Cookies. These decadent treats have a soft and fudgy center, making them the perfect fusion of two beloved desserts.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 2 tablespoons cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring in between, until smooth and well-combined. In a separate bowl, beat the sugar and eggs until well-blended. Add the vanilla extract and the melted chocolate mixture. Mix until smooth. Sift in the flour, cocoa powder, baking powder, and salt. Mix until just combined. If desired, fold in the chopped nuts. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but slightly soft in the center. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these rich and chewy brownie cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ng Science Department

[psvchology]

A refreshing and nutritious quinoa salad with the sweetness of mango, creaminess of avocado, and a burst of flavors from cherry tomatoes, red onion, cilantro, and feta cheese.

Ingredients: 1 cup quinoa, cooked and cooled. 1 ripe mango, diced. 1 avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a large bowl, combine quinoa, mango, avocado, cherry tomatoes, red onion, cilantro, and feta cheese. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ian

[psvchology]

Indulge in the ultimate comfort with this fancy chowder boasting chunks of succulent lobster and crab, mingling with tender potatoes in a creamy, flavorful broth.

Ingredients: 2 cups diced potatoes. 1/2 cup diced onion. 1/2 cup diced celery. 4 cups seafood stock. 1 cup heavy cream. 1/2 lb cooked lobster meat. 1/2 lb cooked crab meat. 2 tbsp butter. 2 tbsp all-purpose flour. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add diced onion and celery, cook until softened. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in seafood stock, ensuring no lumps. Add diced potatoes, bring to a simmer and cook until potatoes are tender. Stir in heavy cream, cooked lobster, and crab meat. Simmer gently for another 5-10 minutes. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.

Prep Time: 20 minutes

Cook Time: 30 minutes

Shellie Zacharia

[psvchology]

This Paleo-friendly pesto stuffed flank steak is a delicious and elegant dish that's surprisingly easy to make. The flavorful pesto and tender baby spinach create a delightful filling for the juicy flank steak. Perfect for a special dinner or any occasion.

Ingredients: 1 lb flank steak. 1/4 cup Paleo-friendly pesto sauce. 1/2 cup baby spinach leaves. Salt and pepper, to taste. 2 tbsp olive oil.

Instructions: Preheat your oven to 375F 190C. Lay the flank steak flat on a cutting board and season with salt and pepper. Spread the pesto sauce evenly over the steak, leaving a border around the edges. Layer the baby spinach leaves over the pesto. Starting from one end, tightly roll the flank steak. Secure the roll with kitchen twine or toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed flank steak on all sides until browned, about 2 minutes per side. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the steak reaches your desired level of doneness. Remove from the oven and let the steak rest for 5 minutes before slicing. Slice the steak into rounds and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Etmun

[psvchology]

This salad is hearty and healthy, perfect for winter, with the earthy flavors of wild rice and the freshness of kale. The sweet and sour dressing makes a great contrast.

Ingredients: 1 cup wild rice. 2 cups water. 4 cups chopped kale. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup crumbled feta cheese. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Run cold water over the wild rice to clean it. Put the wild rice that has been rinsed and 2 cups of water in a medium saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 45 to 50 minutes, or until the rice is soft and the water is gone. Put some olive oil and salt on the chopped kale and rub it around while the rice is cooking. This is what will make the kale softer. Put the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Toss the cooked wild rice with a fork and let it cool down a bit. Put the cooked wild rice, kale that has been massaged, dried cranberries, chopped pecans, and crumbled feta cheese in a large salad bowl. Pour the dressing over the salad, then toss everything together until it's well mixed. You can serve the Winter Kale and Wild Rice Salad right away or put it in the fridge to use later. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

Luechte

[psvchology]

A refreshing and fruity twist on traditional sweet tea, combining the flavors of ripe strawberries and tangy lemonade with the classic taste of black tea.

Ingredients: 6 cups water. 3 black tea bags. 1 cup strawberries, hulled and sliced. 1/2 cup lemon juice. 1/2 cup granulated sugar. Ice cubes. Fresh strawberries and lemon slices for garnish.

Instructions: In a saucepan, bring 3 cups of water to a boil. Remove from heat, add tea bags, and let steep for 5 minutes. Discard tea bags and stir in sugar until dissolved. In a blender, puree strawberries with 1 cup of water until smooth. In a pitcher, combine the brewed tea, strawberry puree, lemon juice, and remaining 2 cups of water. Stir well and refrigerate until chilled. Serve over ice cubes and garnish with fresh strawberries and lemon slices.

Prep Time: 15 minutes

Cook Time: 5 minutes

Fanfare Ezaart

[psvchology]

A hearty and flavorful chicken stew cooked in a Dutch oven, perfect for warming up on chilly camping nights.

Ingredients: 1 whole chicken, cut into pieces. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups chicken broth. 1 can diced tomatoes. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste.

Instructions: Place the Dutch oven over the campfire or warm up the charcoal briquettes to get it ready. Place the chicken pieces in the Dutch oven and cook them until all sides are browned. Put in the garlic and onions and cook them until they get soft. Add diced tomatoes, thyme, rosemary, salt, pepper, and chicken broth. Stir everything together. Cover the Dutch oven and let the stew cook on low heat for 45 minutes to an hour, or until the vegetables are soft and the chicken is cooked all the way through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

Imam Naeem

[psvchology]

These delightful cookies combine the classic flavors of peanut butter and banana with the indulgence of chocolate chips. Soft and chewy with a hint of sweetness, they make for a perfect treat any time of day.

Ingredients: 1 cup creamy peanut butter. 1 ripe banana, mashed. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 and 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the peanut butter, mashed banana, brown sugar, and granulated sugar together in a large bowl until everything is well mixed. Mix the bowl until smooth after adding the egg and vanilla extract. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Keep doing this until a thick cookie dough forms. The chocolate chips should be carefully mixed into the cookie dough. Place the dough on the baking sheet that has been prepared, leaving space between each cookie. Make each ball of dough a little flatter with the back of a spoon. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the baking sheet out of the oven, let the cookies cool for a few minutes on the sheet before moving them to a wire rack to cool all the way through. Have fun with your tasty Peanut Butter Banana Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Carter Rice

[psvchology]

This bacon-topped Paleo broccoli salad is the ideal side for a summertime cookout. It has a ton of crispy bacon, fresh broccoli, and a creamy, sweet-tangy Paleo dressing. This flavorful salad is enhanced with a delightful crunch and sweetness from the addition of red onion, raisins, and sliced almonds.

Ingredients: 4 cups fresh broccoli florets. 6 slices cooked bacon, crumbled. 1/2 cup Paleo mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey or coconut nectar. 1/4 cup red onion, finely chopped. 1/4 cup raisins. 1/4 cup sliced almonds. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, crumbled bacon, red onion, raisins, and sliced almonds. In a separate small bowl, whisk together the Paleo mayonnaise, apple cider vinegar, honey or coconut nectar, salt, and pepper. Pour the dressing over the broccoli mixture and toss until well coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with extra bacon and sliced almonds if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Plankes-Projects

[psvchology]

These savory cheesy waffles are a great change from the usual breakfast waffle. They are full of green onions, cheddar, and Parmesan cheese, so they are a great savory treat for breakfast or brunch.

Ingredients: 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup grated cheddar cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped green onions. 2 large eggs. 1 3/4 cups milk. 1/4 cup melted butter. Cooking spray or extra melted butter for greasing.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Add the grated cheddar cheese, grated Parmesan cheese, and chopped green onions to the dry ingredients. Mix well. In another bowl, beat the eggs and then stir in the milk and melted butter. Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay. Lightly grease the waffle iron with cooking spray or melted butter. Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle iron model. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden and crisp. Carefully remove the waffles from the iron and serve hot. Enjoy your savory cheesy waffles!

Prep Time: 15 minutes

Cook Time: 20 minutes

10th Street Garage

[psvchology]

This flavorful, quick, and simple dish is called Sticky Chinese Pork Stir-Fry. A savory and sweet sauce is stir-fried with colorful bell peppers and tender pork slices. This dish is ideal for a hectic weeknight meal!

Ingredients: 400g pork loin, thinly sliced. 2 tablespoons vegetable oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon cornstarch dissolved in 2 tablespoons water. Sesame seeds for garnish optional. Cooked rice for serving.

Instructions: In a bowl, mix soy sauce, honey, and rice vinegar. Set aside. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the sliced pork and stir-fry until browned and cooked through. Remove from the pan and set aside. In the same pan, add the remaining tablespoon of oil. Stir in garlic and onion, and cook until softened. Add the sliced bell peppers and cook for a few minutes until they start to soften. Return the cooked pork to the pan and pour in the sauce mixture. Stir well. Add the cornstarch mixture and continue to cook until the sauce thickens and coats the ingredients. Serve the Sticky Chinese Pork Stir-Fry over cooked rice and garnish with sesame seeds if desired. Enjoy your delicious homemade stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wolfy Vart

[psvchology]

A delicious open-faced sandwich featuring steamed broccoli and melted cheddar cheese on whole grain bread, perfect for a quick and satisfying meal.

Ingredients: 2 slices of whole grain bread. 1 cup broccoli florets, steamed. 1/2 cup shredded cheddar cheese. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place the bread slices on a baking sheet. In a small bowl, mix together the mayonnaise and Dijon mustard. Spread the mayo-mustard mixture evenly on each bread slice. Top each slice with steamed broccoli florets. Sprinkle shredded cheddar cheese over the broccoli. Season with salt and pepper to taste. Bake in the preheated oven for about 5-7 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving. Cut each slice diagonally and serve warm.

Prep Time: 10 minutes

Cook Time: 7 minutes

Avon's Braque Francais