Raw Pleasures

hannah - Valley Presbyterian Church - Rga Bicester - Picom 3D - elinor nash writing lark

[rawpleasures]

Enjoy this dark chocolate ice cream that doesn't have any added sugar. It's a rich treat made with 85% dark chocolate and coconut cream that will satisfy your chocolate cravings without any extra sugar.

Ingredients: 2 cups coconut cream. 1/2 cup unsweetened almond milk. 1/2 cup unsweetened cocoa powder. 1/3 cup erythritol or stevia granulated. 1 tsp vanilla extract. Pinch of salt. 3 oz 85% dark chocolate, chopped.

Instructions: In a saucepan, combine coconut cream, almond milk, cocoa powder, sweetener, vanilla extract, and salt. Cook over medium heat, stirring constantly until mixture is smooth and starts to simmer. Remove from heat and stir in chopped dark chocolate until fully melted and incorporated. Allow mixture to cool to room temperature, then transfer to an ice cream maker and churn according to manufacturer's instructions until thick and creamy. Transfer ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.

Prep Time: 15 minutes

Cook Time: 15 minutes

Valley Presbyterian Church

[rawpleasures]

Inspired by Tuscan flavors, this creamy and flavorful one-pot dish has hearty macaroni, sun-dried tomatoes, spinach, and tender chicken all mixed together in a rich Parmesan cheese sauce.

Ingredients: 1 lb chicken breast, diced. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 cups chicken broth. 2 cups milk. 12 oz uncooked macaroni. 2 cups baby spinach. 1 cup sun-dried tomatoes, chopped. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the chicken breast pieces and cook until all sides are brown. Take it out and set it aside. Put minced garlic and diced onion in the same pan. Cook the onion until it turns clear. Add the milk, chicken broth, and uncooked macaroni and mix them in. Bring to a simmer and stir the macaroni around a few times while it cooks. After the macaroni is done, add the chopped sun-dried tomatoes, baby spinach, and cooked chicken back to the pan. It's done when the spinach wilts and everything is hot. Grate some Parmesan cheese and stir it in until it melts and becomes creamy. Add pepper and salt to taste. Before serving, sprinkle with fresh basil.

Prep Time: 15 minutes

Cook Time: 25 minutes

Campus Comenius

[rawpleasures]

The tang of buttermilk, the heat of horseradish, and the freshness of chives make these mashed red potatoes taste even better. They go well with any meal because they are creamy and tasty.

Ingredients: 2 lbs red potatoes, washed and cut into chunks. 1/2 cup buttermilk. 2 tablespoons horseradish. 2 tablespoons chopped chives. Salt and pepper to taste.

Instructions: Boil the red potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add buttermilk, horseradish, and chopped chives to the pot with the potatoes. Mash the potatoes using a potato masher until smooth and creamy. Season with salt and pepper to taste, and stir to combine. Serve hot, garnished with extra chives if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Valentina Chrysostomou

[rawpleasures]

These refreshing popsicles are made with fresh strawberries, Greek yogurt, and a touch of honey. They're a guilt-free treat perfect for cooling down on a hot day.

Ingredients: 2 cups strawberries, hulled and chopped. 1 cup Greek yogurt. 2 tablespoons honey. 1/2 teaspoon vanilla extract.

Instructions: In a blender, combine strawberries, Greek yogurt, honey, and vanilla extract. Blend until smooth. Pour mixture into popsicle molds. Insert sticks into molds and freeze for at least 4 hours or until solid. To remove popsicles from molds, run under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Rebecca Creek Farms

[rawpleasures]

This Paleo recipe features succulent grilled chicken breasts marinated in a flavorful blend of olive oil, garlic, and spices, paired with colorful roasted vegetables. It's a satisfying and nutritious dish that's perfect for a Paleo lifestyle.

Ingredients: 4 chicken breasts. 2 zucchinis, sliced. 2 bell peppers, sliced. 1 red onion, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Grill at a medium-high temperature. Olive oil, paprika, dried oregano, minced garlic, salt, and pepper should all be combined in a bowl. Blend thoroughly. Transfer the chicken breasts into a ziplock bag and cover them with half of the marinade. After sealing the bag, give the chicken a massage with the marinade. Place it in the fridge to marinate for at least half an hour. Vegetable slices are threaded onto skewers. Apply a final coat of marinade. Chicken breasts should be cooked through and have clear juices after grilling for 67 minutes on each side. Slightly charred and soft, vegetable skewers should be cooked for 8 to 10 minutes on the grill. Serve roasted vegetables alongside grilled chicken. Have fun!

Prep Time: 40 minutes

Cook Time: 20 minutes

Science fair Project

[rawpleasures]

A hearty and healthy Paleo chicken and vegetable stew cooked to perfection in a slow cooker. This dish is packed with flavor and nutrients, making it a perfect Paleo comfort food.

Ingredients: 2 lbs boneless, skinless chicken thighs. 4 cups mixed vegetables carrots, celery, bell peppers. 1 onion, chopped. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Place the chicken thighs at the bottom of the crock-pot. Add chopped vegetables, onion, and garlic on top of the chicken. Pour diced tomatoes and chicken broth over the vegetables. Season with dried thyme, dried rosemary, salt, and pepper. Cover the crock-pot and cook on low for 6-8 hours or until chicken is tender and cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours

Montgomery County Red Raiders

[rawpleasures]

This tasty ice cream recipe only needs three ingredients and doesn't need to be churned. It doesn't have gluten and is great for satisfying your sweet tooth.

Ingredients: 2 cups heavy cream. 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk and vanilla extract slowly and mix them in well. Put the mixture in a loaf pan or another container that can go in the freezer. It should be frozen for at least 6 hours or until it is firm. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Rebecca Elia MD

[rawpleasures]

These Chipotle Chicken and Pineapple Skewers are bursting with flavors of smoky chipotle, sweet pineapple, and tangy lime. Perfect for grilling season or any occasion!

Ingredients: 1 lb chicken breast, cubed. 1 cup pineapple chunks. 2 tablespoons chipotle peppers in adobo sauce, minced. 2 tablespoons honey. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 teaspoon garlic powder. 1 teaspoon ground cumin. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Put honey, soy sauce, lime juice, garlic powder, cumin, salt, and pepper in a bowl. Add the chipotle peppers and mix well. Spread the chicken cubes out in the marinade. Let it sit for at least 30 minutes. Warm the grill up to a medium-high level. Put chicken and pineapple that have been marinated on skewers that have been soaked in water. For 8 to 10 minutes, turning the skewers every now and then, grill until the chicken is cooked through and the pineapple is caramelized. If you want, you can serve it hot with lime wedges and chopped cilantro on top.

Prep Time: 40 minutes

Cook Time: 10 minutes

3dartmodels

[rawpleasures]

With this gluten-free cake, you can enjoy the rich flavor of vanilla. It's moist and fluffy, and it's great for any event because it's made with almond and coconut flour.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 4 large eggs. 1 cup unsweetened almond milk. 2 teaspoons vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Add sugar, baking powder, baking soda, salt, and almond flour to a large bowl. Use a whisk to mix the ingredients together. Break up the butter and add it to the dry ingredients along with the eggs, almond milk, and vanilla extract. Mix until it's smooth. Pour the batter into the cake pan that has been ready. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Cut it up and serve after it has cooled down. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Padelcob – Club de Padel

[rawpleasures]

This Instant Pot recipe for chicken and broccoli is quick and tasty, and it's great for a busy weeknight. The tender chicken and flavorful sauce make for a tasty and filling meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup low-sodium chicken broth. 1/3 cup soy sauce. 1/4 cup hoisin sauce. 1 tablespoon sesame oil. 1 tablespoon ginger, minced. 3 cloves garlic, minced. 1.5 lbs broccoli florets. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and green onions for garnish.

Instructions: Soy sauce, hoisin sauce, sesame oil, ginger, and garlic should all be mixed together in the Instant Pot. Put the chicken pieces in the Instant Pot and make sure they are covered in sauce. On top of the chicken mix, put broccoli florets. Put the lid on the Instant Pot and set the timer for 5 minutes of high pressure. After the cooking time is up, quickly release the pressure. To make a slurry, mix cornstarch and water in a small bowl. Add the slurry to the Instant Pot and stir it in to make the sauce thicker. Add sesame seeds and green onions on top of the chicken and broccoli when you serve it over rice or noodles.

Prep Time: 15 minutes

Cook Time: 5 minutes

Peter Hansen

[rawpleasures]

A hearty and flavorful vegan curry made with yellow split peas, kale, and potatoes in a creamy coconut milk base, seasoned with aromatic spices.

Ingredients: 1 cup yellow split peas. 2 potatoes, diced. 2 cups chopped kale. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 2 tablespoons curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups vegetable broth.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until fragrant. Stir in curry powder, turmeric, cumin, and coriander, cook for another minute. Add diced potatoes, yellow split peas, and vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes, until split peas and potatoes are tender. Stir in chopped kale and coconut milk, simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

John A. Thorpe

[rawpleasures]

Making almond milk at home is a tasty and healthy way to avoid dairy. You can use it in many ways and it's simple to make.

Ingredients: 1 cup almonds. 4 cups water. 1-2 dates optional for sweetness. 1 teaspoon vanilla extract optional.

Instructions: Soak almonds in water overnight or for at least 8 hours. Drain and rinse almonds. Blend almonds with 4 cups of water until smooth. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl or pitcher. If desired, blend in dates and vanilla extract for sweetness and flavor. Store almond milk in a sealed container in the refrigerator for up to 3-4 days.

Prep Time: 480 minutes

Cook Time: 10 minutes

Argyll Art Jr

[rawpleasures]

Uova sode gratinate, ricetta facile, is a delightful Italian dish where boiled eggs are smothered in a creamy Parmesan cheese sauce, topped with breadcrumbs, and then broiled to perfection. It's a simple and satisfying recipe that's perfect for brunch or a comforting dinner.

Ingredients: 4 boiled eggs. 1 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 tablespoons butter. 1 cup milk. 2 tablespoons all-purpose flour. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Peel and halve the boiled eggs lengthwise. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for a minute or two until it turns slightly golden. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens. Add half of the grated Parmesan cheese and stir until it's fully melted into the sauce. Season with salt and pepper. Place the boiled egg halves in a baking dish and pour the cheese sauce over them. In a separate bowl, mix the remaining Parmesan cheese with the breadcrumbs. Sprinkle the breadcrumb and cheese mixture evenly over the eggs and sauce. Preheat your oven's broiler and place the baking dish under it for a few minutes until the topping is golden brown and crispy. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Repair Cafe Grand Opening

[rawpleasures]

Traditional lasagna noodles are swapped out for fat head noodles in this recipe. These are made with almond flour and mozzarella cheese. This version is low in carbs and high in fat, but it tastes just as good as the original.

Ingredients: 1 1/2 cups shredded mozzarella cheese. 3/4 cup almond flour. 2 tbsp cream cheese. 1 egg. 1/2 tsp Italian seasoning. 1/4 tsp garlic powder. 1/4 cup grated Parmesan cheese. 1/2 lb ground beef. 1/2 cup low-carb marinara sauce. 1 cup ricotta cheese. 1 cup spinach, chopped. 1/2 cup shredded mozzarella cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Shred mozzarella cheese, almond flour, and cream cheese together in a bowl that can go in the microwave. After 1 minute in the microwave, stir until everything is well mixed. Crack the egg into the bowl and add the garlic powder, Italian seasoning, and grated Parmesan cheese. Mix until you get a dough. Lay the dough out on two pieces of parchment paper and roll it out into a straight line. Make strips of dough about the size of noodles and set them aside. Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Remove any extra fat, and then add the marinara sauce. Put away. Roughly chop the spinach and add it to a different bowl. Then, add the shredded mozzarella cheese and mix them together. Add pepper and salt. Put the fat head noodles in a baking dish first, then the meat sauce, and finally the ricotta mixture. Repeat steps 1-3 until all the ingredients are used up. Add a layer of the ricotta mixture on top to finish. Put foil over the baking dish and bake for 20 minutes. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Take a few minutes to let the lasagna cool down before you serve it. Have fun!

Prep Time: 25 minutes

Cook Time: 30 minutes

Willowtree Campsites

[rawpleasures]

This cheesy rigatoni dish is full of rich flavors that are brought together by the salty crispiness of the prosciutto and the sweetness of the caramelized shallots. This is a delicious pasta dish that is great for a cozy evening.

Ingredients: 400g rigatoni pasta. 150g prosciutto, thinly sliced. 4 shallots, thinly sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup grated Parmesan cheese. 1 cup grated mozzarella cheese. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook rigatoni according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add prosciutto slices and cook until crispy. Remove prosciutto from the skillet and set aside on a paper towel-lined plate. In the same skillet, add the sliced shallots and saut until caramelized, about 8-10 minutes. Add minced garlic and cook for another 2 minutes. Reduce heat to low and add cooked rigatoni to the skillet with caramelized shallots and garlic. Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Cook until cheese is melted and pasta is heated through. Season with salt and pepper to taste. Crumble the crispy prosciutto and sprinkle over the pasta. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

theetuin koewacht

[rawpleasures]

This Chicken & Shrimp Pad Thai is a tasty mix of different flavors. It has soft chicken, juicy shrimp, rice noodles, and a tangy-sweet sauce. It is topped with crunchy peanuts and fresh lime.

Ingredients: 1 chicken breast, sliced thinly. 200g shrimp, peeled and deveined. 200g rice noodles. 2 eggs, beaten. 1 cup bean sprouts. 1/2 cup sliced green onions. 1/4 cup chopped peanuts. 2 cloves garlic, minced. 3 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons tamarind paste. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 teaspoon chili flakes optional. Lime wedges, for serving.

Instructions: Soak rice noodles in hot water for 10 minutes until softened. Drain and set aside. In a small bowl, mix soy sauce, fish sauce, tamarind paste, and brown sugar. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and saut until fragrant. Add chicken slices and shrimp to the skillet. Cook until chicken is no longer pink and shrimp turns pink, about 5-6 minutes. Push chicken and shrimp to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked. Add soaked rice noodles and prepared sauce to the skillet. Toss everything together until well combined and heated through. Stir in bean sprouts and sliced green onions. Cook for an additional 2 minutes. Remove from heat and sprinkle with chopped peanuts and chili flakes, if using. Serve hot with lime wedges.

Prep Time: 20 minutes

Cook Time: 15 minutes

GWC Math Guru

[rawpleasures]

This sandwich combines savory eggplant balls with a refreshing kale salad, all drizzled with a creamy tahini and spicy harissa sauce. It's a flavorful and satisfying meal that's perfect for lunch or dinner.

Ingredients: 1 large eggplant, diced. 1 cup breadcrumbs. 2 cloves garlic, minced. 1/4 cup chopped parsley. Salt and pepper to taste. 4 submarine rolls. 2 cups kale, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup tahini. 2 tablespoons harissa sauce. 1 tablespoon lemon juice. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a food processor, combine diced eggplant, breadcrumbs, garlic, parsley, salt, and pepper. Pulse until mixture comes together. Form mixture into small balls and place on a baking sheet lined with parchment paper. Bake eggplant balls for 20-25 minutes, or until golden brown and cooked through. In a large bowl, combine kale, cherry tomatoes, and red onion. Toss with olive oil and lemon juice. Split submarine rolls and spread tahini on one side and harissa sauce on the other. Place cooked eggplant balls on the tahini side of the rolls. Top with kale salad and close the sandwiches. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Rebecca Creek Farms