Seacats And Cicadas

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Beat the heat with this easy iced espresso recipe, perfect for refreshing summer days.

Homemade Iced Espresso

[seacats-and-cicadas]

Deliciously moist and bursting with blueberries, these gluten-free vegan muffins are perfect for breakfast or a snack. They're easy to make and satisfy both gluten-free and vegan diets.

Ingredients: 1 1/2 cups gluten-free flour blend. 1/2 cup almond flour. 1/2 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Warm the oven up to 190C 375F. Do not grease or line the muffin tin. Whisk together coconut sugar, baking powder, baking soda, salt, and gluten-free flour blend in a large bowl. Put almond milk, melted coconut oil, and vanilla extract in a different bowl and mix them together. Mix the dry and wet ingredients together until they are just barely mixed. Fold the blueberries in slowly. Fill up each muffin tin about two thirds of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Jorgen Vig Knudstorp

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This slow cooker rotisserie chicken soup is a hearty and comforting meal that is great for cold days. A rotisserie chicken makes it easy and gives the soup a rich flavor.

Ingredients: 1 rotisserie chicken, shredded. 4 cups chicken broth. 2 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup uncooked pasta such as rotini or penne. 2 cups fresh spinach leaves. 2 tablespoons fresh parsley, chopped.

Instructions: Chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper should all be put in a slow cooker with shredded rotisserie chicken. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the uncooked pasta to the slow cooker 30 minutes before you want to serve it. Add fresh spinach leaves and parsley and mix well. Put the lid back on and cook for another 30 minutes, or until the pasta is soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

Matthew Keith Reviews

[seacats-and-cicadas]

Gluten-free and dairy-free florentines that are perfect for any occasion - a crisp and nutty treat your loved ones will adore.

Gluten Free, Dairy Free Florentines

[seacats-and-cicadas]

These raspberry chocolate macarons are a delectable blend of sweet and tart flavors that melt in your mouth.

Instructions: Preheat the oven to 300F. Combine almond flour and powdered sugar in a food processor and pulse until well combined and fine. In a large mixing bowl, whisk together the egg whites and cream of tartar until soft peaks form. Whisk in the granulated sugar gradually until stiff peaks form. Combine the almond flour mixture, raspberry extract, and pink food coloring in a large mixing bowl. Fill a piping bag with a round tip with the mixture. Pipe small circles about 1 inch in diameter on a baking sheet lined with parchment paper, spacing them about 1 inch apart. To release any air bubbles, gently tap the baking sheet on the counter. Allow macarons to rest for 30 minutes, or until a skin forms on top. Bake macarons for 15 minutes, or until set and slightly risen. Allow the macarons to completely cool on the baking sheet. Melt chocolate and heavy cream in a heatproof bowl in the microwave or double boiler until smooth. Stir in the raspberry jam until smooth and glossy. Fill a piping bag with a small round tip with chocolate ganache. Pipe a small amount of ganache onto one macaron's bottom and sandwich it with another. Continue with the remaining macarons and ganache. Serve immediately or refrigerate in an airtight container for up to 3 days.

Raspberry Chocolate Macarons

[seacats-and-cicadas]

Irresistible gluten-free Liege waffle recipe. Chewy, sweet, and absolutely delicious.

Gluten-Free Liege Waffles

[seacats-and-cicadas]

Comforting meal for chilly evenings? Try Coq Au Vin, a traditional French classic braised with wine, bacon, and veggies. It's sure to warm you up.

Coq Au Vin with Mashed Potatoes

[seacats-and-cicadas]

These decadent chocolate cupcakes are sure to satisfy your sweet tooth.

Indulgent Chocolate Cupcakes

[seacats-and-cicadas]

Indulge in Bagel Breakfast Bliss with this delightful Nutella and Strawberry recipe, combining creamy richness with fresh sweetness.

Nutella and Sliced Strawberries on a Bagel - Bagels Recipe

[seacats-and-cicadas]

Easy Vegan Yellow Dal Recipe. Perfect for a healthy and delicious meal.

Yellow Dal

[seacats-and-cicadas]

This Cookies and Cream Popcorn recipe is the perfect snack for your next Netflix marathon. Crunchy popcorn, creamy white chocolate, and chocolate sandwich cookies - what more could you ask for?

Cookies and Cream Popcorn

[seacats-and-cicadas]

Clams and Garlic Spaghetti Tomato Sauce is a traditional Italian dish that is simple to make and ideal for a weeknight dinner. Clams, garlic, and tomato sauce combine to make a flavorful and filling meal.

Instructions: Cook spaghetti until al dente in a large pot of boiling salted water. 1 cup pasta water should be saved. Meanwhile, in a large skillet over medium heat, heat the olive oil. Cook until the garlic and red pepper flakes are fragrant, about 1 minute. Bring the crushed tomatoes and white wine to a simmer in the skillet. Cook, stirring occasionally, for 10-15 minutes, or until the sauce thickens. Cover the skillet with a lid and add the clams. Cook until the clams open, about 5-7 minutes. To the skillet, add the cooked spaghetti and reserved pasta water. Toss the pasta in the sauce to coat. Season to taste with salt and black pepper. Before serving, garnish with fresh parsley.

Spaghetti with Clams and Garlic Tomato Sauce

[seacats-and-cicadas]

You can enjoy the delicious combination of mint cream inside rich chocolate crepes. You can have these crepes for breakfast or dessert.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 2 tablespoons powdered sugar. 1/2 teaspoon peppermint extract. 1/4 cup chocolate chips. Fresh mint leaves for garnish.

Instructions: In a bowl, whisk together the flour, cocoa powder, sugar, and salt. In another bowl, whisk the eggs, then add milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until smooth and well combined. Heat a non-stick skillet over medium-low heat and lightly grease it with butter or cooking spray. Pour a small amount of the crepe batter into the skillet, swirling to spread it thinly and evenly. Cook for about 2 minutes until the edges start to lift and the crepe can be flipped easily. Flip and cook for another 1-2 minutes on the other side. Repeat the process with the remaining batter, stacking the cooked crepes on a plate with parchment paper in between to prevent sticking. For the mint cream, whip the heavy cream with powdered sugar and peppermint extract until stiff peaks form. To assemble, spread a generous amount of mint cream on each crepe and sprinkle with chocolate chips. Fold the crepes into quarters and garnish with fresh mint leaves. Serve immediately and enjoy your delicious Chocolate Crepes with Mint Cream!

Prep Time: 15 minutes

Cook Time: 20 minutes

Medramos Coa Lingua

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A delicious vegan twist on traditional Italian rice using cauliflower as a base. This recipe is packed with flavor from herbs and veggies, making it a nutritious and satisfying meal.

Ingredients: 1 medium cauliflower, grated. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, saut until softened. Add diced bell pepper and cook for another 2 minutes. Stir in grated cauliflower, cherry tomatoes, dried oregano, dried basil, salt, and pepper. Cook, stirring occasionally, until cauliflower is tender, about 5-7 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 10 minutes

Maddie

[seacats-and-cicadas]

This authentic Argentinian & Uruguayan Chimichurri Sauce is made with fresh herbs and spices, perfect for grilled meats or as a dip/marinade.

Chimichurri Sauce Made from Scratch

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Indulge your taste buds with this easy Pistachio Chocolate Bark, featuring rich dark chocolate and crunchy pistachios for an irresistible snack.

Pistachio Chocolate Bark Recipe Bark Recipes

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Indulge in the sweet, creamy goodness of honey ice cream complemented by the warm, spiced flavors of roasted figs. This decadent treat is perfect for any occasion, whether you're craving a refreshing dessert or looking to impress guests with a unique flavor combination.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup honey. 4 egg yolks. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of salt. 8 fresh figs, halved. 2 tablespoons brown sugar. 1 tablespoon unsalted butter. 1/2 teaspoon vanilla extract.

Instructions: To make the sauce, put heavy cream, whole milk, honey, ground cinnamon and nutmeg, and a pinch of salt in a saucepan. Put it on medium heat and cook it until it starts to simmer. Whisk egg yolks in a different bowl. Slowly pour a ladleful of the hot cream mixture into the egg yolks while whisking them all the time. Slowly pour the tempered yolks back into the saucepan while whisking all the time. Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Now take it off the heat and mix in the vanilla extract. Let the mixture cool all the way down, then put it in the fridge for at least 4 hours or overnight. Warm the oven up to 190C 375F. Put figs that have been cut in half on a baking sheet that has been lined with parchment paper. Put brown sugar on top of the figs and butter them up. If you want soft and caramelized figs, roast them in a hot oven for 15 to 20 minutes. Take it out of the oven and let it cool down. After the ice cream base has been chilled, put it in an ice cream maker and churn it according to the directions on the machine. Add the roasted figs and any juices that have built up during the last few minutes of churning. Pour it out evenly after churning. Get the ice cream out of the machine and put it in a container. Freeze it for at least 4 hours, or until it is firm. Serve scoops of the honey ice cream with roasted figs. You can drizzle with extra honey or sprinkle with extra cinnamon if you'd like.

Prep Time: 30 minutes

Cook Time: 25 minutes

Caiden