Sumimimimi

Dark Rising HQ - ESOL - Reign On Standard - Vers Geluk - Shelton United Methodist Church

[sumimimimi]

A savory and tender pot roast cooked to perfection in a pressure cooker, surrounded by hearty vegetables and infused with rich flavors.

Ingredients: 3 lbs chuck roast. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 2 carrots, sliced. 2 potatoes, diced. 1 cup mushrooms, halved. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Add salt and pepper to the chuck roast. Turn on saut mode on the pressure cooker and heat the olive oil. Make sure all sides of the roast are browned. Take it out and set it aside. Put minced garlic and chopped onions in the pressure cooker and saut until the onions are soft. Add the red wine and beef broth, and scrape the bottom to remove the stuck-on food. It's time to add the tomato paste, thyme, and rosemary. In the pressure cooker, put the roast back in after it has been seared. For the roast, put potatoes, carrots, and mushrooms around it. Put the lid back on and set the timer for 60 minutes. Let the pressure drop naturally for 15 minutes, and then release any pressure that is still there by hand. Take the roast and vegetables out of the pot and let them rest for a few minutes before cutting it. Put the vegetables on a plate with the fall-apart pot roast and drizzle with the tasty cooking liquid.

Prep Time: 15 minutes

Cook Time: 60 minutes

skilo

[sumimimimi]

Blueberry macarons have a delicate sweetness to them. These vibrant treats are encased in perfectly baked almond shells and have a luscious blueberry-flavored filling.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, preferably at room temperature. 50g granulated sugar. 1/2 teaspoon blueberry extract. Blue gel food coloring.

Instructions: Put parchment paper on the bottom of a baking sheet. Put almond flour and powdered sugar into a food processor and blend them together. Pulse until the blend is fine and well mixed. Sort the stuff into a bowl. Use an electric mixer to beat aged egg whites in a different bowl until they become foamy. Slowly add the granulated sugar while beating the mixture. Beat until stiff, shiny peaks form. To the meringue, add blueberry extract and a little blue gel food coloring. Fold slowly until the color is spread out evenly. Carefully add small amounts of the almond flour mix to the meringue at a time. It should be easy to spread out and flow like lava. The batter should be put into a piping bag with a round tip. On the baking sheet that has been prepared, pipe small circles. To get rid of air bubbles, tap the baking sheet on a flat surface. Do not eat the macarons right away. Let them sit for 30 minutes so a skin can form. Prepare the oven by heating it up to 300F 150C. Place the macarons in an oven that has already been heated. Bake for 15 to 18 minutes, or until the shells are set. Leave them on the baking sheet to cool all the way down. Before taking the macaron shells off the parchment paper, make sure they are cool. Match up macaron shells that are about the same size. Blueberry-flavored buttercream should be put in a piping bag. A small amount should be piped onto one shell. Put another shell on top to make a sandwich. Let the macarons sit in the fridge for 24 hours before serving for the best flavor. Serve these tasty blueberry macarons and enjoy them!

Prep Time: 45 minutes

Cook Time: 18 minutes

Maresa Ronja

[sumimimimi]

This Miso Sweet Potato Pie with a Crispy Onion Crust is a unique twist on the traditional sweet potato pie, combining the earthy flavors of miso with the sweetness of maple syrup and the crunchiness of crispy onions. It's a delicious and comforting dish that's perfect for Veganuary or any time of the year.

Ingredients: 4 medium sweet potatoes, peeled and diced. 1 tablespoon miso paste. 1/4 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1 cup crispy fried onions store-bought or homemade. 1 cup breadcrumbs. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. When the sweet potatoes are soft, drain them and mash them in a big bowl. It's time to season the mashed sweet potatoes. Add miso paste, almond milk, maple syrup, cinnamon, nutmeg, salt, and pepper. Mix everything together well. Put the breadcrumbs, olive oil, and crispy fried onions in a different bowl. Mix them together to make the crust. To make an even crust, press the crust mixture into the pie dish's bottom and sides. Put the sweet potato mix into the crust that has been prepared, and use a spatula to make the top smooth. Heat the oven to 400F. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Let the pie cool down a bit before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 30 minutes

sekinan essay

[sumimimimi]

These easy no-bake fruit tarts make a delicious and healthy breakfast option. The oat and almond flour crust provides fiber and healthy fats, while the Greek yogurt and fresh fruits offer a dose of protein, vitamins, and antioxidants.

Ingredients: 1 cup rolled oats. 1/4 cup almond flour. 2 tablespoons honey. 2 tablespoons coconut oil, melted. 1 cup Greek yogurt. Assorted fresh fruits e.g., berries, sliced kiwi, banana. Optional toppings: shredded coconut, chia seeds, sliced almonds.

Instructions: In a food processor, pulse rolled oats until finely ground. Add almond flour, honey, and melted coconut oil. Pulse until mixture resembles coarse crumbs and sticks together when pressed. Press oat mixture firmly into the bottom and up the sides of mini tart pans or muffin tin cups. Place tart crusts in the freezer for 15-20 minutes to set. Once set, remove tart crusts from the freezer and fill each with Greek yogurt. Arrange assorted fresh fruits on top of the yogurt. Sprinkle with optional toppings if desired. Serve immediately or refrigerate until ready to enjoy.

Prep Time: 15 minutes

Cook Time: 0 minutes

Odile

[sumimimimi]

This quick and simple chocolate mug cake recipe will treat you to a rich and gooey chocolate treat. It's ideal for quickly sating your desire for sweets!

Ingredients: 4 tablespoons all-purpose flour. 3 tablespoons granulated sugar. 2 tablespoons unsweetened cocoa powder. 1/8 teaspoon baking powder. A pinch of salt. 3 tablespoons milk. 2 tablespoons vegetable oil. 1/4 teaspoon vanilla extract. 1 tablespoon chocolate chips optional.

Instructions: Mix together the flour, sugar, baking powder, cocoa powder, and salt in a mug that is safe to use in the microwave. To the mug, add the milk, vegetable oil, and vanilla extract. Blend until silky and thoroughly mixed. Add chocolate chips to the batter's top if you'd like. The cake should rise and set in the center after one to two minutes in the microwave on high. Keep an eye on the wattage of your microwave as this can affect the cooking time. Enjoy your delectable chocolate mug cake after carefully removing the mug from the microwave it will be hot. Let it cool for a minute.

Prep Time: 5 minutes

Cook Time: 2 minutes

Denmark Gymnastics

[sumimimimi]

This recipe for Angel Hair with Seared Shrimp and Greens makes a quick and filling meal with angel hair pasta, shrimp that is cooked just right, and healthy greens. The lemon zest makes the dish brighter, and the garlic gives it a savory taste. It's great for busy weeknights when you want something tasty but not hard to make.

Ingredients: 8 oz angel hair pasta. 1 lb large shrimp, peeled and deveined. 2 cups fresh greens spinach, kale, or arugula. 2 cloves garlic, minced. 1 lemon, zest and juice. 2 tbsp olive oil. Salt and pepper to taste. Red pepper flakes optional. Grated Parmesan cheese for serving.

Instructions: Cook angel hair pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes if desired. Cook for 2-3 minutes per side until shrimp are pink and seared. Remove shrimp from skillet and set aside. In the same skillet, add the greens and cook until wilted, about 2 minutes. Return the cooked pasta and seared shrimp to the skillet. Add lemon zest and juice, toss everything together until heated through. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

The Blue Boards Series

[sumimimimi]

These Ham & Cheese Sliders with Garlic Butter Sauce are perfect for a quick and tasty meal. The combination of savory ham and Swiss cheese, paired with the flavorful garlic butter sauce, creates a mouthwatering experience. Serve alongside a refreshing glass of sweet tea infused with thyme for a delightful Southern twist.

Ingredients: 12 slider buns. 1/2 lb thinly sliced ham. 8 slices Swiss cheese. 1/2 cup unsalted butter, melted. 2 cloves garlic, minced. 1 tablespoon honey. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. 1 tablespoon fresh thyme leaves. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 cups sweet tea.

Instructions: Set the oven to 350F 175C and heat it up. Cut the slider buns in half across the middle and put the bottom halves in a baking dish. Spread out the ham slices evenly on the bottom halves of the buns. Then add the Swiss cheese slices on top of them. Add the last few bun halves on top. Put honey, Dijon mustard, Worcestershire sauce, thyme leaves, salt, and black pepper in a small bowl. Add the melted butter and mix them all together. Spread a lot of the garlic butter sauce on top of the slider buns. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 10 to 12 minutes, or until the cheese melts and the sliders are warm all the way through. Prepare the sweet tea in the way that you like while the sliders are baking. Take them out of the oven when they're done and serve them hot with a glass of sweet tea. Have fun!

Prep Time: 15 minutes

Cook Time: 10-12

The Spiritbox

[sumimimimi]

A healthy and keto-friendly way to start the day is with this Quinoa Breakfast Bowl. This breakfast food is full of protein, fiber, and healthy fats, so it makes you feel full and gives you energy.

Ingredients: 1/2 cup cooked quinoa. 2 eggs. 1/4 avocado, sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup baby spinach. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness, seasoning with salt and pepper. In a bowl, layer the cooked quinoa, sliced avocado, halved cherry tomatoes, baby spinach, and cooked eggs. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Alexis Carlson

[sumimimimi]

With the unique tastes of basil pesto and tender hearts of palm, this is a delicious take on the classic grilled cheese sandwich. It's served between slices of crusty sourdough bread.

Ingredients: 8 slices sourdough bread. 1 cup basil pesto. 1 can 14 oz hearts of palm, drained and thinly sliced. 2 cups shredded mozzarella cheese. 4 tablespoons butter, softened.

Instructions: On each piece of sourdough bread, put one tablespoon of basil pesto. Spread 4 slices of bread with thinly sliced hearts of palm. Spread out the shredded mozzarella cheese on top of the hearts of palm. Put the last few slices of bread on top of each sandwich, pesto side down, to make sandwiches. Cover the outside of each sandwich with softened butter. Place the pan on medium heat. It will take about 34 minutes per side to cook the sandwiches until they are golden brown and the cheese melts. Take it off the heat and let it cool down a bit before you serve.

Prep Time: 10 minutes

Cook Time: 8 minutes

Routakorpi

[sumimimimi]

A keto-friendly version of the classic Clams Casino recipe, featuring fresh clams topped with a flavorful mixture of bacon, almond flour, Parmesan cheese, and aromatic seasonings. This dish is perfect for seafood lovers following a low-carb or ketogenic diet.

Ingredients: 24 fresh clams, scrubbed. 4 slices bacon, chopped. 1/4 cup almond flour. 2 tablespoons grated Parmesan cheese. 2 tablespoons chopped fresh parsley. 1 tablespoon minced garlic. 1 tablespoon olive oil. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes. 1/4 cup white wine optional.

Instructions: Preheat oven to 400F 200C. In a skillet over medium heat, cook bacon until crispy. Remove bacon and set aside, leaving bacon fat in the skillet. Add olive oil to the skillet with bacon fat. Saut garlic until fragrant. Stir in almond flour, Parmesan cheese, parsley, black pepper, and red pepper flakes. Cook until mixture is lightly browned and aromatic. Remove skillet from heat and stir in cooked bacon. Let the mixture cool slightly. Meanwhile, shuck the clams and discard the top shell. Place clam halves on a baking sheet. Top each clam with a spoonful of the bacon mixture. If using, drizzle white wine over the clams. Bake in the preheated oven for 10-12 minutes, or until the clams are cooked through and the topping is golden brown. Serve hot, garnished with additional chopped parsley if desired.

Prep Time: 20 minutes

Cook Time: 12 minutes

13 Olyphants

[sumimimimi]

Easy Chicken Lo Mein is a quick and flavorful dish perfect for busy weeknights. This recipe combines tender chicken, fresh vegetables, and noodles in a savory sauce that's way better than takeout!

Ingredients: 8 oz lo mein noodles. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 2 cups mixed vegetables such as bell peppers, broccoli, carrots. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional. 2 green onions, thinly sliced. Salt and pepper to taste.

Instructions: Cook the lo mein noodles according to package instructions. Drain and set aside. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add another tablespoon of vegetable oil. Add the mixed vegetables and garlic, and stir-fry for 2-3 minutes until vegetables are tender-crisp. In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes if using. Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and sauce mixture. Toss everything together until well combined and heated through. Season with salt and pepper to taste. Garnish with sliced green onions before serving. Enjoy your delicious homemade Chicken Lo Mein!

Prep Time: 15 minutes

Cook Time: 15 minutes

Doily Grunge

[sumimimimi]

This recipe for a Sushi Bowl with Salmon lets you enjoy the flavors of sushi in a bowl. It's quick and easy, and the ingredients taste great.

Ingredients: 2 cups sushi rice, cooked. 200g fresh salmon, thinly sliced. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon sesame seeds. 1 nori sheet, shredded.

Instructions: Add rice vinegar, soy sauce, and sesame oil to a small bowl. Mix them together to make the dressing. Set out bowls to serve the cooked sushi rice. Slice the avocado, cucumber, carrot, and salmon and put them on top of the rice. Spread the dressing out over the bowls. Put sesame seeds and torn nori on top of the dish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Picom 3D

[sumimimimi]

This risotto is bright and flavorful, with green peas and spinach adding a fresh touch. A creamy pea pesto goes well with it. It's a healthy and comforting vegan dish that's great for any event.

Ingredients: 1 cup arborio rice. 3 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup frozen peas. 1 cup spinach leaves. 1/4 cup nutritional yeast. 1/4 cup pine nuts. 1/4 cup fresh basil leaves. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Add the nutritional yeast, pine nuts, basil, olive oil, salt, and pepper to the blender. Then add the peas and blend until smooth. To make the pea pesto, blend the ingredients together until the mixture is smooth. Heat olive oil in a large pan and add the onions and garlic. Cook until the onions become clear. Toss the arborio rice with the oil after adding it to the pan. Slowly add vegetable broth, one ladle at a time, while stirring often and letting the rice soak up the liquid before adding more. Add the pea pesto and stir it into the rice once it is cooked and creamy. Put it on the table hot, with pine nuts and fresh basil leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Accidental Player

[sumimimimi]

This Thai-style zoodle soup has a great mix of tastes and textures. The spicy sriracha, creamy coconut milk, and crunchy peanuts go well with the soft eggplant and bright vegetables. It's a hearty, filling dish that's simple to make and full of healthy plant-based foods.

Ingredients: 2 medium eggplants, cubed. 2 tablespoons coconut oil. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tablespoons soy sauce. 1 tablespoon sriracha adjust to taste. 2 zucchinis, spiralized into noodles. 1 red bell pepper, thinly sliced. 1 cup snow peas, trimmed. 1/4 cup peanuts, chopped. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: In a large pot, heat coconut oil over medium heat. Add minced garlic and grated ginger, saut until fragrant, about 1 minute. Add cubed eggplant and cook until softened, about 5 minutes. Pour in vegetable broth, coconut milk, soy sauce, and sriracha. Stir to combine. Bring the soup to a simmer and let it cook for 10 minutes. Add zucchini noodles, bell pepper, and snow peas. Cook for an additional 5 minutes until vegetables are tender. Taste and adjust seasoning if needed. Serve hot, garnished with chopped peanuts, fresh cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 20 minutes

woolf music

[sumimimimi]

These steak and bean burritos are a delicious and satisfying meal that's perfect for a weeknight dinner. Tender slices of flank steak are combined with seasoned black beans and wrapped in warm flour tortillas, then topped with cheese, salsa, sour cream, and fresh cilantro.

Ingredients: 1 lb flank steak, thinly sliced. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 can 15 ounces black beans, drained and rinsed. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 4 large flour tortillas. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. Fresh cilantro, for garnish.

Instructions: In a skillet, heat olive oil over medium-high heat. Add sliced flank steak and cook until browned, about 4-5 minutes. Remove steak from skillet and set aside. In the same skillet, add onion, garlic, and bell pepper. Cook until softened, about 3-4 minutes. Add black beans, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes. Return the cooked steak to the skillet and stir to combine with the bean mixture. Warm the flour tortillas in a separate skillet or in the microwave. Divide the steak and bean mixture evenly among the tortillas. Top each tortilla with shredded cheddar cheese, salsa, and sour cream. Fold the sides of the tortillas over the filling and roll up tightly to form burritos. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Allyson Menzies

[sumimimimi]

This Spinach Pecan Brown Rice Salad is a delightful combination of earthy brown rice, fresh spinach, crunchy pecans, sweet dried cranberries, and tangy feta cheese. The balsamic vinaigrette dressing adds a burst of flavor to this healthy and satisfying salad.

Ingredients: 2 cups cooked brown rice. 3 cups fresh spinach leaves, chopped. 1/2 cup pecans, toasted and chopped. 1/4 cup dried cranberries. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked brown rice, chopped spinach, toasted pecans, dried cranberries, and crumbled feta cheese. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients in the large bowl and toss well to coat. Serve immediately as a fresh and nutritious salad or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Pb Ithaca

[sumimimimi]

Indulge in the delicate flavors of floral tea complemented with honey, lemon, and a hint of elderflower and gin. Perfect for a refreshing pitcher cocktail to enjoy on warm days or for entertaining guests.

Ingredients: 8 cups brewed floral tea such as jasmine or chamomile. 1/2 cup honey. 1/4 cup fresh lemon juice. 1/4 cup elderflower liqueur. 1/4 cup gin. Sliced lemon, for garnish. Edible flowers, for garnish. Ice cubes.

Instructions: In a pitcher, combine brewed tea, honey, lemon juice, elderflower liqueur, and gin. Stir well until honey is dissolved. Add ice cubes to the pitcher and stir again. Pour the cocktail into glasses filled with ice. Garnish each glass with a slice of lemon and edible flowers. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Bushel of Bees