Quixstudies

la sauce bornandine - Healthy Life - Aido - Rossi Mobili - Pampered Ladies Leicester

[quixstudies]

This cool Red Grape and White Peach Tabbouleh Salad is a great way to change up the usual tabbouleh. The classic Middle Eastern dish tastes even better with sweet red grapes and juicy white peaches mixed together. This dish goes well with summer meals or as a light and healthy lunch.

Ingredients: 1 cup cooked bulgur wheat. 1 cup red grapes, halved. 2 white peaches, diced. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup red onion, finely chopped. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked bulgur wheat, red grapes, white peaches, parsley, mint, and red onion. In a separate small bowl, whisk together the lemon juice and olive oil to make the dressing. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat all the ingredients evenly. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with additional mint leaves if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

CFBL Gala

[quixstudies]

These vegan gingerbread cookie cups are a great treat for any event because they are filled with rich caramel and creamy white chocolate. You can enjoy them as a sweet treat or bring them to a holiday party.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 cup coconut oil, melted. 1/4 cup molasses. 1/4 cup brown sugar. 1/4 cup unsweetened almond milk. 1/2 teaspoon vanilla extract. 1/2 cup vegan white chocolate chips. 1/4 cup vegan caramel sauce.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together in a bowl with a whisk. Melt the coconut oil and add it to another bowl. Then, add the brown sugar, almond milk, vanilla extract, and mix them all together until they are well blended. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Make little balls out of the dough and put one in each of the mini muffin tins that have been greased. Press each ball down a little to make a cup shape. For 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking them out of the oven, let them cool for a few minutes. Then, make a well in the middle of each cookie cup by pressing down gently with the back of a spoon. Let the cookie cups cool all the way in the muffin tin before taking them out carefully. In 30-second increments, melt the vegan white chocolate chips in a bowl that can go in the microwave. Stir the mixture until it is smooth. Pour the white chocolate that has been melted into each cookie cup. Put vegan caramel sauce on top of the cookie cups with white chocolate inside. Before you serve, let the chocolate and caramel set. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

Crochet Knit

[quixstudies]

This vegan spicy Thai peanut ramen is a filling and tasty dish that has a bold flavor from the spicy sriracha and creamy peanut sauce. It's a great comfort food for any event because it's full of vegetables and crunchy peanuts on top.

Ingredients: 4 cups vegetable broth. 2 cups water. 2 packs ramen noodles. 1/3 cup peanut butter. 1/4 cup soy sauce. 2 tbsp sriracha sauce. 1 tbsp sesame oil. 2 cloves garlic, minced. 1 inch ginger, grated. 1 red bell pepper, thinly sliced. 1 cup shredded carrots. 1 cup sliced mushrooms. 2 green onions, chopped. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. Lime wedges, for serving.

Instructions: In a large pot, bring vegetable broth and water to a boil. Add ramen noodles and cook according to package instructions. In a separate bowl, whisk together peanut butter, soy sauce, sriracha sauce, and sesame oil until smooth. In the pot with the cooked noodles, add garlic, ginger, bell pepper, carrots, and mushrooms. Pour the peanut sauce over the noodles and vegetables, stirring to combine. Cook for an additional 5 minutes until vegetables are tender. Serve hot, garnished with green onions, cilantro, chopped peanuts, and lime wedges.

Prep Time: 10 minutes

Cook Time: 15 minutes

Stald Maglebo

[quixstudies]

Indulge in the creamy richness of coconut milk, the tangy zest of lemon, and the earthy warmth of turmeric with this refreshing shake. Perfect for a sunny day or a post-workout pick-me-up.

Ingredients: 1 cup coconut milk. 1 ripe banana. Juice of 1 lemon. 1 teaspoon ground turmeric. 1 tablespoon honey or maple syrup. teaspoon vanilla extract. Ice cubes.

Instructions: Coconut milk, banana, lemon juice, ground turmeric, honey or maple syrup, and vanilla extract should all be put into a blender. Put in some ice cubes. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Floart

[quixstudies]

This vegan silken tofu cauliflower alfredo pasta is a creamy and satisfying dish that's perfect for a cozy night in. The silky texture of the tofu combined with the richness of the cauliflower creates a decadent sauce that pairs perfectly with fettuccine pasta. Plus, it's packed with plant-based protein and nutrients!

Ingredients: 1 head cauliflower, chopped. 8 oz silken tofu. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup unsweetened almond milk. 2 tbsp lemon juice. 1 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 8 oz fettuccine pasta, cooked. Fresh parsley, for garnish.

Instructions: When the cauliflower is soft, steam or boil it and then drain it. Put cooked cauliflower, silken tofu, nutritional yeast, almond milk, lemon juice, onion powder, salt, and black pepper in a blender. Mix until it's creamy and smooth. Toss the cooked fettuccine with the sauce to make sure it's all covered. Add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

les nepalais de lapcha

[quixstudies]

Indulge in the warm flavors of gingerbread with this creamy and delightful gingerbread ice cream. Perfect for the holiday season or anytime you're craving a festive treat!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup brown sugar. 1/4 cup molasses. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 3 large egg yolks.

Instructions: Heavy cream, milk, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, and salt should all be put in a saucepan. Stir the mixture all the time over medium-low heat until it starts to steam. Don't boil. Whisk the egg yolks in a different bowl until they are smooth. As you keep whisking, slowly pour a small amount of the hot cream mixture into the egg yolks. This will temper the eggs. While stirring all the time, pour the egg mixture back into the saucepan with the rest of the cream mixture. Keep cooking on medium-low until the mixture gets thick enough to stick to a spoon. To cool down, take it off the heat and let it sit where it is. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm.

Prep Time: 15 minutes

Cook Time: 20 minutes

Holly Grove Dance

[quixstudies]

This vegan sun-dried tomato lentil salad is tasty and good for you. It's great for lunch or as a side dish. The lentils, sun-dried tomatoes, and olives in this salad are all very high in protein. The salad is also very easy to make and tastes great.

Ingredients: 1 cup green lentils, cooked. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup black olives, sliced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. Salt and pepper, to taste.

Instructions: In a large bowl, combine cooked lentils, sun-dried tomatoes, red onion, parsley, and black olives. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the lentil mixture and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

SKYWOLF GAME STUDIOS

[quixstudies]

This homemade Mexican Pizza recipe is a delicious twist on the Taco Bell classic. Crispy flour tortillas are layered with seasoned ground beef, refried beans, enchilada sauce, and a medley of toppings, making it the perfect Tex-Mex treat.

Ingredients: 2 large flour tortillas. 1/2 pound ground beef. 1/2 cup refried beans. 1/2 cup enchilada sauce. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup sliced black olives. 1/4 cup sliced jalapeos optional. 1/4 cup chopped fresh cilantro. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Vegetable oil for frying.

Instructions: Preheat your oven to 400F 200C. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat and add the cumin, chili powder, garlic powder, paprika, salt, and pepper. Stir to combine and remove from heat. In a separate pan, heat the refried beans over low heat until warm. Place one of the flour tortillas on a baking sheet. Spread a layer of refried beans on top, followed by a layer of the seasoned ground beef. Place the second tortilla on top, pressing down gently to make a sandwich. Spread the enchilada sauce evenly over the top tortilla, then sprinkle with shredded cheddar cheese. Add diced tomatoes, onions, black olives, and jalapeos if desired on top of the cheese. Bake in the preheated oven for about 10-15 minutes or until the cheese is melted and bubbly, and the tortillas are crispy. Remove from the oven and let it cool for a minute. Sprinkle fresh cilantro on top. Cut into wedges and serve hot. Enjoy your homemade Mexican Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

TAXI SYROS

[quixstudies]

Enjoy the rich flavor of walnut butter that you make yourself. It's full of healthy fats and nutrients. This vegan spread is simple to make and tastes great on top of your favorite meals and snacks.

Ingredients: 2 cups walnuts. 1 tablespoon maple syrup. 1/4 teaspoon salt optional.

Instructions: Preheat your oven to 350F 175C. Spread the walnuts evenly on a baking sheet and roast them for 8-10 minutes, or until fragrant and lightly golden. Allow the walnuts to cool slightly, then transfer them to a food processor. Add maple syrup and salt if using to the food processor. Process the mixture until it becomes smooth and creamy, scraping down the sides as needed. This may take 5-10 minutes depending on your food processor. Once the walnut butter reaches your desired consistency, transfer it to a clean jar or container for storage. Enjoy your homemade walnut butter on toast, oatmeal, or as a dip for fruit slices!

Prep Time: 15 minutes

Cook Time: 10 minutes

Oak Valley Youth Garden

[quixstudies]

These grilled loin chops with basil are the perfect mix of herbs and spices. The marinade adds deep flavors, and grilling gives it a smoky touch. This dish is a treat for grill lovers.

Ingredients: 4 loin chops. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 3 cloves garlic, minced. 1 tablespoon Dijon mustard. Salt and pepper to taste. 1/4 cup fresh basil, chopped.

Instructions: For the marinade, put olive oil, balsamic vinegar, garlic powder, Dijon mustard, salt, and pepper in a bowl and mix them together. Pour the marinade over the loin chops that are in a plastic bag that can be closed again. Put the bag in the fridge for at least two hours, or overnight for the best taste. Warm up the grill over medium-high heat. Take the pork loin chops out of the marinade and let the extra sauce drip off. Save the marinade to use as a basting sauce. Grill the loin chops for 6 to 8 minutes on each side, basting them with the marinade you saved, or until they're done the way you like them. Add some chopped fresh basil to the loin chops just before they're done grilling to give them a flavor boost. After taking the chops off the grill, let them rest for a few minutes. Enjoy the Basil-Grilled Loin Chops with your favorite sides.

Prep Time: 15 minutes

Cook Time: 16 minutes

The Pigtrail Pomskies

[quixstudies]

Indulge in the rich and bold flavors of bourbon and espresso combined with creamy vanilla ice cream. This adult affogato is a delightful dessert and after-dinner drink in one.

Ingredients: 2 shots of espresso. 2 scoops of vanilla ice cream. 2 oz bourbon whiskey. 1 oz caramel sauce. Whipped cream optional. Chocolate shavings optional.

Instructions: Make two shots of espresso and let them cool down a bit. Each glass should have a scoop of vanilla ice cream in it. For every scoop of ice cream, add 1 oz of bourbon whiskey. Add 0.5 oz of caramel sauce to every serving. Each glass should get one shot of espresso. You can add whipped cream and chocolate shavings on top if you want to. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

NY SPBL

[quixstudies]

This nutritious and tasty Paleo treat is a healthy vanilla avocado milkshake. It has a ton of natural sweetness from a frozen banana, almond milk, and avocado goodness. You can adjust the sweetness to your preferred level and savor a dairy-free, creamy milkshake that is ideal for a Paleo diet.

Ingredients: 1 ripe avocado, pitted and peeled. 1 cup unsweetened almond milk. 1 frozen banana. 1 tablespoon raw honey or maple syrup optional. 1 teaspoon pure vanilla extract. Ice cubes optional. Pinch of sea salt.

Instructions: Place the ripe avocado, frozen banana, almond milk, vanilla extract, and optional sweetener if desired in a blender. Add a pinch of sea salt for flavor enhancement. Blend on high until the mixture is smooth and creamy. If you prefer a thicker shake, you can add ice cubes before blending. Taste the milkshake and adjust the sweetness or vanilla flavor to your liking by adding more honey or vanilla extract if necessary. Once everything is well blended and the consistency is right, pour the milkshake into a glass, and enjoy your Paleo-friendly vanilla avocado milkshake!

Prep Time: 5 minutes

Cook Time: 0 minutes

Isstic 2018

[quixstudies]

A vibrant and flavorful Mexican-inspired pasta toss with black beans, corn, cherry tomatoes, and avocado, tossed in a zesty lime dressing.

Ingredients: 8 oz pasta. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup cilantro, chopped. 1 avocado, diced. 1 lime, juiced. 2 tbsp olive oil. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1/2 cup shredded cheese optional.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and avocado. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the bean mixture and toss to combine. Add the cooked pasta to the bowl and toss until everything is well coated. If desired, sprinkle shredded cheese on top. Serve immediately and enjoy your delicious Mexican Pasta Toss!

Prep Time: 15 minutes

Cook Time: 10 minutes

MN Acupuncture Clinics

[quixstudies]

Arabic for "upside-down" indicates the traditional Middle Eastern dish maqluba. It's a tasty one-pot meal consisting of layers of rice, veggies, and meatusually chicken or lamb. This version cooks a medley of vegetables, tender lamb, and aromatic spices to produce a flavorful and filling dish.

Ingredients: 1 cup basmati rice. 1 lb lamb meat, cut into chunks. 2 onions, thinly sliced. 2 tomatoes, sliced. 1 eggplant, sliced. 1 cauliflower, broken into florets. 4 cloves garlic, minced. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 1 teaspoon turmeric. Salt and pepper to taste. 2 cups chicken or vegetable broth. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until golden brown. Add lamb chunks and brown on all sides. Stir in ground cumin, ground coriander, turmeric, salt, and pepper. Layer sliced tomatoes, eggplant, and cauliflower over the lamb. Add basmati rice on top of the vegetables. Pour chicken or vegetable broth over the rice. Cover the pot and simmer for 30 minutes, until rice is cooked and lamb is tender. Once cooked, carefully invert the pot onto a large serving platter, so the rice is at the bottom and the vegetables and lamb are on top. Garnish with chopped parsley and cilantro before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Flandry Dogs

[quixstudies]

You can't go wrong with the Ultimate Burger. It has a juicy beef patty, melted cheddar cheese, and all the usual toppings. It's great for a barbecue or a casual dinner with family and friends.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. 4 pickle slices. 4 tbsp ketchup. 4 tbsp mayonnaise. 4 tsp mustard.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and black pepper to each patty to taste. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare burgers or longer if you like them more done. In the last minute of cooking, cover the grill and add a slice of cheddar cheese to each patty. This will melt the cheese. Toast the hamburger buns on the grill until they are golden brown while the burgers are cooking. Put the burgers together: On the bottom half of each bun, spread ketchup. Then, put a lettuce leaf, a tomato slice, a burger patty with melted cheese, a red onion slice, and a pickle slice on it. On the top half of the bun, spread mayonnaise and mustard. To finish the burger, put the top half of the bun on top of the ingredients. Warm up the best burgers and serve them with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

Floart

[quixstudies]

This Easy Tomato Basil Soup is a tasty and comforting vegan dish that is great for cold days. It only takes a few minutes to make and tastes great with fresh basil and tomatoes.

Ingredients: 1 can 28 oz crushed tomatoes. 2 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Optional: 1/2 teaspoon red pepper flakes for a spicy kick.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and minced garlic. Mix in the vegetable broth and crushed tomatoes. Lower the heat and let the soup cook for 15 to 20 minutes, stirring every now and then. Add pepper and salt to taste. Add the fresh basil leaves and red pepper flakes, if you want. For another 5 minutes, let the soup simmer. If you want, you can add more basil leaves on top of the hot dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

Iroko Nuevo

[quixstudies]

You can enjoy the rich flavors of chocolate and caramel without feeling bad about it with this Keto Chocolate Caramel Slice. It tastes great, doesn't have any sugar, and is low in carbs, so it's a great treat for anyone on a keto or low-carb diet.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup powdered erythritol sweetener. 1/4 cup unsalted butter, melted. 1/2 cup sugar-free caramel sauce. 1/2 cup sugar-free chocolate chips. 1/4 cup heavy cream.

Instructions: Preheat the oven to 350F 175C. Line a square baking dish with parchment paper. In a bowl, combine almond flour, cocoa powder, powdered erythritol, and melted butter. Mix well. Press the mixture into the bottom of the prepared baking dish to form a crust. Bake for 10-12 minutes, then let it cool. Spread the sugar-free caramel sauce evenly over the cooled crust. In a saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the sugar-free chocolate chips until melted and smooth. Pour the chocolate mixture over the caramel layer, spreading it evenly. Refrigerate for at least 2 hours or until set. Once set, cut into slices and serve chilled.

Prep Time: 15 minutes

Cook Time: 10 minutes

Meyeroff Internship Fellowship