Stuffiheart

miguel rodriguez - Gemma Kneale - Gutai Art Association - Melanie Gaudet - Rebecca Elia MD

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A refreshing and colorful vegan salad featuring the sweetness of persimmons and pomegranate seeds, balanced with peppery arugula and crunchy hazelnuts, all tossed in a tangy balsamic dressing.

Ingredients: 2 ripe persimmons, thinly sliced. 1 cup arugula. 1/2 cup pomegranate seeds. 1/4 cup chopped hazelnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing. In a large salad bowl, combine persimmon slices, arugula, pomegranate seeds, and chopped hazelnuts. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

centralskolan

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This Keto Fiesta Bean Salad is colorful and tasty, and it's great as a side dish or light lunch. With fresh vegetables and protein-rich black soybeans, it's dressed in a tangy lime sauce for a big taste hit.

Ingredients: 1 can black soybeans, drained and rinsed. 1 can diced tomatoes, drained. 1/2 cup diced bell pepper. 1/4 cup chopped red onion. 2 tablespoons chopped fresh cilantro. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon minced garlic. Salt and pepper to taste. Optional: sliced avocado for serving.

Instructions: Put black soybeans, diced tomatoes, bell pepper, red onion, and cilantro in a large bowl. Mix olive oil, lime juice, garlic powder, salt, and pepper in a small bowl using a whisk. Add the dressing to the bean mixture and gently toss everything together. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. If you want, you can serve it cold and top it with sliced avocado.

Prep Time: 10 minutes

Cook Time: 0 minutes

Rosario's Pueblo

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Filling and savory, these Roasted Turmeric Cauliflower Buddha Bowls feature quinoa, chickpeas, roasted vegetables, and a smooth tahini dressing. These are ideal for a filling and healthful lunch or dinner.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups cooked quinoa. 1 cup chickpeas, canned or cooked. 1 cup baby spinach. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup tahini sauce. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. Sesame seeds and fresh cilantro for garnish.

Instructions: Set the oven temperature to 425F 220C. The cauliflower florets should be combined with olive oil, salt, pepper, paprika, cumin powder, and turmeric powder in a big bowl. Arrange the seasoned cauliflower onto a baking sheet and bake in the preheated oven for 25 to 30 minutes, stirring halfway through, or until it's soft and slightly crunchy. Rinse and drain the chickpeas and prepare the quinoa per the directions on the package while the cauliflower roasts. In a small bowl, whisk together tahini sauce, lemon juice, water, and minced garlic to make the dressing. If additional water is required to get the right consistency, add it. As the cauliflower is cooked, put your Buddha bowls together. After dividing the cooked quinoa among the bowls, garnish with the roasted cauliflower, red onion slices, chickpeas, baby spinach, and cherry tomatoes. Add a drizzle of tahini dressing to every bowl and top with fresh cilantro and sesame seeds. Enjoy your Roasted Turmeric Cauliflower Buddha Bowls right away after serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

Nikander100

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This Slow Cooker Creamy Chicken and Rice Soup is warm and tasty, and it's great for a night in. It's a full meal on its own, with tender chicken, hearty vegetables, and creamy broth.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 2 cloves garlic, minced. 1 cup long grain white rice. 6 cups chicken broth. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup heavy cream. 2 tbsp cornstarch. 2 tbsp water. Fresh parsley, chopped, for garnish optional.

Instructions: In a slow cooker, combine diced chicken, carrots, celery, onion, garlic, rice, chicken broth, thyme, rosemary, oregano, salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix together cornstarch and water until smooth. Stir the cornstarch mixture into the slow cooker along with the heavy cream during the last 30 minutes of cooking to thicken the soup. Once done, ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

IMMOBILIARE ITALIA

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These grilled cheese sandwiches over a campfire are the ultimate comfort food. With layers of cheddar, Swiss, and mozzarella cheese and crispy bacon, these sandwiches are great for getting together with friends and family around the fire.

Ingredients: 4 slices bread. 4 slices cheddar cheese. 4 slices Swiss cheese. 4 slices mozzarella cheese. 4 slices cooked bacon. 4 tablespoons butter, softened.

Instructions: Preheat a grill or campfire to medium heat. Spread softened butter on one side of each bread slice. Layer one slice of cheddar, Swiss, and mozzarella cheese on the unbuttered side of a bread slice. Top with a slice of cooked bacon and another bread slice with the buttered side facing outwards. Repeat with the remaining ingredients to make 4 sandwiches. Place sandwiches on the grill or over the campfire. Grill for 3-4 minutes on each side until golden brown and the cheese is melted. Remove from heat and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

Walk the Lines

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Indulge in this comforting pasta dish featuring creamy kale and sweet caramelized onions. The combination of rich flavors and textures makes it a satisfying meal for any occasion.

Ingredients: 1 lb pasta. 2 tbsp olive oil. 2 large onions, thinly sliced. Salt and pepper to taste. 4 cups kale, stemmed and chopped. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese, plus more for serving. Red pepper flakes optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the sliced onions and salt and pepper to taste. It will take about 20 minutes of cooking, stirring every now and then, until the onions are caramelized and golden brown. Cut up some kale and mince some garlic and add them to the pan with the caramelized onions. For about 5 minutes, cook until the kale is soft. Turn down the heat and add the heavy cream. Add grated Parmesan cheese and mix it in until the sauce is smooth and creamy. When the pasta is done, add it to the pan with the caramelized onion sauce and creamy kale. Add the pasta and toss it so that the sauce covers it all. To taste, add more salt and pepper to the food. Add some red pepper flakes for some heat if you want. If you want, you can top the hot dish with extra Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes

harvard philippine forum

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Enjoy the smooth, sweet taste of this milk chocolate fudge. It is simple to make and great for when you want chocolate.

Ingredients: 3 cups of milk chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off. Put the milk chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. Put the mixture in the microwave for 30 seconds at a time and stir it every time until the butter and chocolate are completely melted and the mixture is smooth. That's how long it should take. One pinch of salt and the vanilla extract should be mixed into the melted chocolate. Put the mix into the baking pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets and is firm. When the fudge is set, use the extra parchment paper to lift it out of the pan. Put it on a board for cutting. Make little squares or rectangles out of the fudge. Enjoy your smooth milk chocolate fudge!

Prep Time: 10 minutes

Cook Time: 5 minutes

Bread Science

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Indulge in the rich, warm comfort of homemade chocolate pudding made effortlessly in your slow cooker. This decadent dessert is perfect for cozy nights in or special occasions.

Ingredients: 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup cornstarch. 1/4 teaspoon salt. 2 1/2 cups whole milk. 1/2 cup heavy cream. 2 tablespoons unsalted butter, diced. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: In a slow cooker, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth. Add diced butter and vanilla extract, stirring until butter melts. Cover and cook on low for 2-3 hours, stirring occasionally. Once pudding has thickened, stir in chocolate chips until melted and well combined. Serve warm, or refrigerate for a chilled treat. Enjoy!

Prep Time: 10 minutes

Cook Time: 180 minutes

lynda wisdo

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A fusion of flavors with Bengali mustard sauce kashundi and paneer stuffed inside naan bread, creating a delightful calzone-style pizza. Perfect for a playful cooking adventure!

Ingredients: 2 naan breads. 1 cup paneer cottage cheese, crumbled. 2 tablespoons kashundi Bengali mustard sauce. 1/2 cup onion, finely chopped. 1/2 cup bell peppers red and green, finely chopped. 1/2 cup tomato, finely chopped. 1/2 cup mozzarella cheese, grated. 1 teaspoon red chili flakes. 1 teaspoon cumin powder. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Start by heating the oven to 400F 200C. Put the naan breads on a pizza stone or baking sheet. On each naan bread, put a tablespoon of kashundi mustard sauce. Chopped onion, bell peppers, tomato, red chili flakes, cumin powder, and a pinch of salt should all be mixed together in a bowl. Separate the paneer mixture into two equal parts and spread it out on one half of each naan. Add grated mozzarella cheese on top of the paneer mix. To make a half-moon shape, fold the other half of the naan over the filling. To seal the calzones, press the edges together. Put the pan in a hot oven and bake for 10 to 12 minutes, or until the naan is golden and the cheese melts and bubbles. Take it out of the oven and let it cool down a bit. Add some fresh cilantro leaves as a garnish. You can enjoy your Kashundi Paneer Naan Calzone while it's still hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

John A. Thorpe

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For those on a Paleo diet, these Grain-Free Crackers with Basil and Thyme are ideal. Dried basil and thyme give them a ton of flavor, and since they are grain-free, they are a guilt-free snack choice.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 2 tablespoons ground flaxseed. 1 teaspoon dried basil. 1 teaspoon dried thyme. 1/2 teaspoon garlic powder. 1/2 teaspoon sea salt. 2 tablespoons olive oil. 1 egg. 2 tablespoons water.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, dried basil, dried thyme, garlic powder, and sea salt. In a separate bowl, whisk together the olive oil, egg, and water. Pour the wet ingredients into the dry mixture and stir until a dough forms. Place the dough between two sheets of parchment paper and roll it out into a thin, even layer about 1/8 inch thick. Use a knife or a cookie cutter to cut the dough into crackers of your desired shape and size. Transfer the crackers onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the crackers turn golden brown and crisp. Remove from the oven and let them cool completely on a wire rack. Once cooled, store your Basil and Thyme Grain-Free Crackers in an airtight container. Enjoy as a Paleo-friendly snack or with your favorite dips and spreads!

Prep Time: 15 minutes

Cook Time: 15 minutes

Your Coach DrB

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A hearty and tasty pasta dish with a thick Bolognese sauce made from tomatoes, Italian sausage, and fragrant herbs.

Ingredients: 300g pasta of your choice. 400g Italian sausage, casings removed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 400g crushed tomatoes. 1/2 cup tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is soft and translucent, about 5 minutes. Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly. Add the cooked pasta to the skillet with the sauce and toss until well combined and heated through. Serve the sausage Bolognese pasta hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Peter Hansen

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Indulge in these decadent chocolate coffee truffles, perfect for those following a THM-S, low-carb, sugar-free lifestyle. They are rich, creamy, and infused with a delightful coffee flavor.

Ingredients: 1 cup heavy cream. 1/4 cup unsalted butter. 8 ounces sugar-free dark chocolate, chopped. 2 tablespoons instant coffee granules. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder, for coating.

Instructions: In a saucepan, heat the heavy cream and butter over medium heat until it simmers. Remove from heat and stir in the chopped dark chocolate until smooth and melted. Stir in the instant coffee granules, powdered erythritol, and vanilla extract until fully combined. Transfer the mixture to a bowl and refrigerate for 2-3 hours, or until firm. Using a spoon or a melon baller, scoop out portions of the mixture and roll them into small balls. Roll each ball in unsweetened cocoa powder to coat evenly. Store the truffles in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Carnevale Massafrese

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These Walnut Fig Energy Bites are a tasty and healthy snack that are full of the natural sweetness of figs and the crunch of walnuts. They are great for a quick pick-me-up or a tasty dessert.

Ingredients: 1 cup dried figs. 1 cup walnuts. 1/4 cup rolled oats. 1 tablespoon chia seeds. 1/2 teaspoon cinnamon. Pinch of salt. 2 tablespoons maple syrup. 1 tablespoon coconut oil.

Instructions: Chop the figs, walnuts, oats, chia seeds, cinnamon, and salt into small pieces and mix them together in a food processor. Put in the coconut oil and maple syrup. Pulse the ingredients together until they start to stick together. Use your hands to form the mixture into small balls that are about 1 tablespoon in size. Put the energy bites on a baking sheet that has been lined with parchment paper. To make them firmer, put the sheet in the fridge for at least 30 minutes. Keep in the fridge for up to a week in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 0 minutes

Repair Cafe Grand Opening

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A creamy and flavorful dip featuring the combination of spinach and green chilies, perfect for parties or gatherings.

Ingredients: 1 cup chopped spinach. 1/2 cup diced green chilies. 1 cup shredded cheese blend. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Put chopped spinach, diced green chilies, sour cream, mayonnaise, grated Parmesan cheese, minced garlic, salt, and pepper in a bowl. Mix the cheeses together. Mix everything together well. Put the mixture in a baking dish and make sure it's spread out evenly. Warm the oven up and put the dip in it. Bake for 20 to 25 minutes, or until it's hot and bubbly. Serve hot with vegetable sticks or tortilla chips.

Prep Time: 10 minutes

Cook Time: 25 minutes

Tora Travels

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Indulge in the creamy goodness of Sweet Corn Pasta, where tender pasta is enveloped in a luscious sauce made with sweet corn kernels, heavy cream, and Parmesan cheese. This dish is bursting with flavor and perfect for a cozy dinner.

Ingredients: 200g pasta. 1 cup sweet corn kernels. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a skillet, melt butter over medium heat. Add minced garlic and saut until fragrant. Add sweet corn kernels to the skillet and cook for 3-4 minutes, until they start to soften. Pour in heavy cream and simmer for another 2-3 minutes until slightly thickened. Add cooked pasta to the skillet, along with grated Parmesan cheese. Toss until pasta is well coated. Season with salt and pepper to taste. Cook for an additional minute, allowing flavors to meld together. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

David D Kirkpatrick

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These Sweet Potato Nachos are a delicious and healthy alternative to traditional nachos. They're loaded with flavor and perfect for snacking or as an appetizer.

Ingredients: 2 medium sweet potatoes, thinly sliced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/2 teaspoon cumin. Salt to taste. 1/2 cup shredded cheddar cheese. 1/4 cup diced avocado. 1/4 cup diced tomatoes. 2 tablespoons chopped cilantro. 2 tablespoons sour cream optional.

Instructions: Preheat oven to 400F 200C. In a bowl, toss sweet potato slices with olive oil, chili powder, garlic powder, paprika, cumin, and salt until evenly coated. Spread the seasoned sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the sweet potato slices are crispy and slightly browned. Remove from oven and sprinkle shredded cheddar cheese over the sweet potato slices. Return to oven for 2-3 minutes, or until the cheese is melted. Top with diced avocado, tomatoes, cilantro, and sour cream if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Merseyside Etsy Team

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Get your grill ready for summer with this easy and tasty grilled corn recipe. Seasoned butter gives regular grilled corn a tasty new twist, making it a great side dish for any summer party.

Ingredients: 4 ears of corn, husked. 1/4 cup butter, melted. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix together melted butter, garlic powder, paprika, salt, and pepper. Brush the corn with the seasoned butter mixture, ensuring each ear is well coated. Place the corn on the preheated grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and lightly charred. Remove the corn from the grill and brush with any remaining seasoned butter mixture. Sprinkle with chopped fresh parsley for garnish. Serve immediately and enjoy the easiest grilled corn ever!

Prep Time: 10 minutes

Cook Time: 12 minutes

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