Drought in California

[stateofdrought]

This Cowboy Caviar Couscous Salad is a vibrant and flavorful vegan dish that's perfect for picnics, potlucks, or a hearty lunch. It combines couscous with a medley of colorful vegetables and beans, all tossed in a zesty lime dressing. It's a satisfying and wholesome salad that's both delicious and nutritious.

Ingredients: 1 cup couscous. 1 1/4 cups vegetable stock substitute with water for a vegan option. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 red bell pepper, diced. 1 green bell pepper, diced. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon cumin. Salt and pepper to taste. Avocado slices optional, for garnish.

Instructions: In a medium saucepan, bring the vegetable stock or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and let it cool completely. In a large mixing bowl, combine the cooked and cooled couscous, black beans, corn, red bell pepper, green bell pepper, red onion, cherry tomatoes, cilantro, and parsley. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper. Pour the dressing over the salad ingredients and toss to combine, ensuring everything is well coated. Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld. Before serving, garnish with avocado slices if desired. Enjoy your Cowboy Caviar Couscous Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Martha

[stateofdrought]

This Spicy Shrimp Cucumber Noodle Bowl is a refreshing and flavorful dish perfect for a light yet satisfying meal. The combination of tender shrimp cooked in a spicy sauce with crisp cucumber noodles creates a delightful balance of textures and flavors.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cucumbers, spiralized into noodles. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/4 cup soy sauce. 2 tablespoons sriracha sauce. 2 tablespoons honey. 2 tablespoons lime juice. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Sesame seeds, for garnish.

Instructions: In a bowl, whisk together soy sauce, sriracha sauce, honey, and lime juice to make the sauce. Set aside. Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, saut until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Pour the prepared sauce over the shrimp and toss to coat evenly. Cook for an additional minute. Remove skillet from heat and set aside. In a separate bowl, toss cucumber noodles with a pinch of salt and pepper. Divide cucumber noodles into serving bowls. Top the cucumber noodles with the spicy shrimp mixture. Garnish with fresh cilantro leaves and sesame seeds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Clarence

[stateofdrought]

Enjoy this recipe for festive firework popcorn on July 4th! This snack is the ideal way to enjoy the vibrant colors and sweet flavors of fireworks as they light up the night sky.

Ingredients: 1/2 cup popcorn kernels. 2 tablespoons vegetable oil. 1/4 cup unsalted butter. 1/4 cup granulated sugar. 1/4 cup light corn syrup. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract. Red and blue food coloring.

Instructions: Heat the vegetable oil in a large pot over medium heat. Add the popcorn kernels and cover with a lid, shaking occasionally until all kernels are popped. Transfer the popcorn to a large bowl, removing any unpopped kernels. In a saucepan, melt the butter over medium heat. Stir in the sugar, corn syrup, and salt, and bring to a boil. Boil for 4 minutes without stirring. Remove from heat and stir in the baking soda and vanilla extract quickly. Divide the mixture into two bowls and add red food coloring to one bowl and blue to the other. Drizzle the colored caramel over the popcorn in the bowl, gently tossing to coat evenly. Spread the popcorn onto a baking sheet lined with parchment paper to cool and set. Once cooled, break apart any large clusters. Serve and enjoy your firework-inspired popcorn!

Prep Time: 10 minutes

Cook Time: 15 minutes

Christine B

[stateofdrought]

Indulge in the perfect combination of crunchy almonds, rich dark chocolate, and a hint of sea salt with these keto-friendly dark chocolate sea salt almonds. They make for a satisfying snack or a delightful treat!

Ingredients: 2 cups almonds. 4 oz dark chocolate 85% cocoa or higher, chopped. 1/2 tsp sea salt flakes.

Instructions: Preheat oven to 350F 175C. Spread almonds on a baking sheet and toast in the oven for 10-12 minutes, stirring occasionally, until fragrant and slightly golden brown. Remove almonds from the oven and let cool completely. Meanwhile, melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Once almonds are cooled, add them to the melted chocolate, stirring until evenly coated. Using a spoon or fork, transfer the chocolate-coated almonds onto a parchment-lined baking sheet, spacing them apart. Sprinkle sea salt flakes over the chocolate-coated almonds. Place the baking sheet in the refrigerator for about 20-30 minutes, or until the chocolate has set. Once set, remove the almonds from the refrigerator and break them apart if they've clumped together. Store in an airtight container at room temperature or in the refrigerator for up to two weeks.

Prep Time: 10 minutes

Cook Time: 15 minutes

Tania Kline

[stateofdrought]

Indulge in these delicious paleo-friendly Coconut Flour Chocolate Chunk Bars made with wholesome ingredients. They are perfect for satisfying your sweet cravings without compromising your dietary preferences.

Ingredients: 1 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 4 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. Pinch of salt. 3/4 cup paleo-friendly chocolate chunks or chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine coconut flour, melted coconut oil, honey or maple syrup, eggs, vanilla extract, baking soda, and salt. Mix well until smooth. Fold in the chocolate chunks or chips into the batter. Line a baking dish with parchment paper and spread the batter evenly into the dish. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Madison H

[stateofdrought]

This easy and quick Keto gluten-free bread is great for people who are trying to live a low-carb life. It tastes great and is good for you because it has both almond flour and coconut flour in it. Toast it up and add your favorite toppings.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/4 cup melted butter or coconut oil. 1 tablespoon apple cider vinegar. Optional: sesame seeds or poppy seeds for topping.

Instructions: Set the oven to 350F 175C and heat it up. Either grease or line a loaf pan with parchment paper. Put almond flour, coconut flour, baking powder, and salt in a large bowl. Crack open some eggs, melt some butter or coconut oil, and add some apple cider vinegar to the dry ingredients. Mix everything together well. Once the loaf pan is ready, pour the batter into it. Use a spatula to make the top smooth. You can add poppy seeds or sesame seeds to the batter if you want to. After the oven is hot, bake the bread for 30 to 35 minutes, or until it is golden brown and a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Cut and serve. Have fun!

Prep Time: 10 minutes

Cook Time: 35 minutes

Logan

[stateofdrought]

This veggie chickpea salad is gluten-free and great for you. It's light enough for lunch or as a side dish. Plus, it tastes great and is full of protein, fiber, and vitamins.

Ingredients: 1 can chickpeas, drained and rinsed. 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. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss gently to combine all ingredients. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Grant Watts

[stateofdrought]

These 12 Veggie Burgers So Good You'll Forget About Meat are a mouthwatering alternative for vegans and vegetarians. Packed with fresh veggies and a creamy sauce, they're perfect for a summer barbecue or a quick weeknight dinner.

Ingredients: 12 veggie burger patties. 12 whole wheat burger buns. 2 cups of fresh spinach leaves. 1 large red onion, thinly sliced. 2 tomatoes, sliced. 1 cup of sliced mushrooms. 1/2 cup of grated carrots. 1/2 cup of vegan mayonnaise. 1/4 cup of Dijon mustard. 12 slices of vegan cheese. Salt and pepper to taste. Cooking oil for grilling.

Instructions: Warm up the grill over medium-high heat. Wash and cut the vegetables into thin slices while the grill is getting hot. Put the veggie burger patties on the grill and cook them for four to five minutes on each side, or until they're hot all the way through and have grill marks. Add a slice of vegan cheese to each patty and let it melt in the last minute of grilling. While the patties are cooking, put the whole wheat burger buns on the grill and toast them for a minute or two. Put the vegan mayonnaise and Dijon mustard in a small bowl and mix them together to make a tasty sauce. Spread the sauce on the bottom half of each bun before putting the burgers together. Squash a veggie burger patty and melt some cheese on top of the sauce. Put fresh spinach leaves, mushrooms, tomatoes, shredded carrots, and sliced red onion on top. Add pepper and salt to taste. Put the other half of the bun on top. Add your favorite salad or fries to the side of your Veggie Burger Delight. Have fun eating your tasty and healthy veggie burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ellis M

[stateofdrought]

Indulge in the rich and decadent flavor of Baileys Irish Cream combined with the refreshing taste of mint chocolate chips in these delicious brownies.

Ingredients: 1 box brownie mix. 1/4 cup Baileys Irish Cream liqueur. 1/2 cup mint chocolate chips. 1/4 cup vegetable oil. 2 eggs.

Instructions: Warm the oven up to 175F 350C. Put the brownie mix, Baileys Irish Cream, vegetable oil, and eggs in a bowl. Mix everything together well. Add the mint chocolate chips and mix them in. Put the batter into a 9x9-inch baking pan that has been greased. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool all the way down before you cut them into squares. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Harold

[stateofdrought]

This chicken and vegetable spaghetti dish is quick and tasty, and the honey-soy sauce is both sweet and savory.

Ingredients: 200g spaghetti. 2 chicken breasts, sliced. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon honey. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a small bowl, mix soy sauce, honey, and minced garlic. Set aside. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken breasts to the skillet. Season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Add broccoli florets and bell pepper slices to the skillet. Cook for an additional 3-4 minutes until vegetables are tender-crisp. Reduce heat to low. Add the cooked spaghetti and honey-soy sauce mixture to the skillet. Toss everything together until well combined and heated through, about 2 minutes. Remove from heat and garnish with sesame seeds. Serve hot and enjoy!

Toby Grant

[stateofdrought]

These Peach Raspberry Mini Pies from A Joyfully Mad Kitchen are a delightful combination of sweet peaches and tart raspberries nestled in a flaky pie crust. Perfect for individual servings or sharing with friends!

Ingredients: 1 cup diced peaches. 1 cup fresh raspberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1 package store-bought pie crusts 2 crusts. 1 egg, beaten for egg wash. Powdered sugar for dusting.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine diced peaches, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until well combined. Roll out the pie crusts and cut them into circles using a cookie cutter or a glass, making sure they're large enough to line the cavities of a mini muffin tin. Press the crust circles into the cavities of the mini muffin tin. Fill each crust with the peach-raspberry filling. Cut small shapes out of the remaining pie crust to create decorative tops for the mini pies, if desired. Place the decorative crust pieces on top of the filling. Brush the tops of the pies with beaten egg wash. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and allow to cool slightly before removing from the muffin tin. Dust with powdered sugar before serving.

Alex Mosley

[stateofdrought]

The Persian Frittata Kuku Sibzamini is a hearty and tasty egg and potato dish that can be eaten for breakfast, brunch, or even as a light dinner. That gives it a very Persian taste: fragrant spices like cumin and turmeric are mixed with fresh herbs like parsley and cilantro.

Ingredients: 6 medium potatoes, peeled and thinly sliced. 1 large onion, thinly sliced. 5 eggs. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 1/2 teaspoon ground turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup olive oil.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together sliced potatoes, onions, eggs, parsley, cilantro, turmeric, cumin, salt, and black pepper until well combined. Heat olive oil in a large oven-safe skillet over medium heat. Pour the potato mixture into the skillet, spreading it out evenly. Cook for 5-7 minutes until the bottom is set and lightly golden. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is set and golden brown. Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.

#KukuSibzamini, #Frittata, #PersianFood

Cara Horton

[stateofdrought]

A tasty and simple one-pan dish with soft chicken breasts, broccoli that has been roasted, and hearty chickpeas that have been seasoned with garlic, thyme, and Parmesan cheese.

Ingredients: 4 chicken breasts, boneless and skinless. 1 head broccoli, cut into florets. 1 can chickpeas, drained and rinsed. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. For the broccoli and chickpeas, mix them in a big bowl with olive oil, minced garlic, dried thyme, salt, and pepper. Spread the broccoli and chickpea mix out on a baking sheet. Put the chicken breasts on top of the broccoli and chickpeas after seasoning them with salt and pepper. Grate some Parmesan cheese on top of the chicken breasts and vegetables. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the chicken is done and the broccoli is soft. Enjoy while hot!

Elisa Caldwell

[stateofdrought]

These delectable homemade cookies combine the refreshing flavor of mint with the sweetness of chocolate chips.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon peppermint extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chocolate chips. 1/2 cup chopped fresh mint leaves.

Instructions: Preheat the oven to 375F 190C. Line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract and peppermint extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped fresh mint leaves. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Mint Chocolate Chip Cookies with a glass of milk or your favorite beverage!

Katrina Robbins

[stateofdrought]

This vibrant and refreshing corn salad is perfect for picnics, packed with fresh vegetables and tossed in a zesty dressing.

Ingredients: 4 ears of corn, kernels removed. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1 red bell pepper, diced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine the corn kernels, cherry tomatoes, red onion, bell pepper, and cilantro. In a small bowl, whisk together the olive oil, lime juice, and maple syrup to make the dressing. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving. Serve chilled and enjoy!

Emery D

[stateofdrought]

With this quick and easy small batch recipe, you can enjoy the goodness of homemade chocolate chip cookies. This recipe is ideal for satisfying your cookie cravings!

Ingredients: 1/4 cup butter, softened. 1/4 cup granulated sugar. 2 tablespoons brown sugar. 1/2 teaspoon vanilla extract. 1 egg yolk. 3/4 cup all-purpose flour. 1/4 teaspoon baking soda. 1/8 teaspoon salt. 1/4 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a bowl until the mixture is light and fluffy. Mix the egg yolk and vanilla extract well into the butter and sugar. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Place small amounts of cookie dough on the baking sheet that has been prepared, leaving space between each one. After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your tasty small batch chocolate chip cookies!

Hazel M

[stateofdrought]

This peanut butter-flavored keto-friendly bread is moist and tasty, and it's great for breakfast or a low-carb snack.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol sweetener. 1 teaspoon baking powder. 1/2 cup creamy peanut butter. 4 large eggs. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/4 cup chopped peanuts optional, for topping.

Instructions: Start by heating the oven to 350F 175C. Grease a loaf pan and put parchment paper inside it to make it easy to take out. Put almond flour, coconut flour, baking powder, and powdered erythritol sweetener in a bowl and mix them together. Vanilla extract, eggs, peanut butter, and almond milk should all be added. Mix until it's smooth. Once the loaf pan is ready, pour the batter into it. If you want, you can sprinkle chopped peanuts on top. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through. Cut and serve. Have fun!

Brianna Simmons