Time and Wisdom

First Umclex - Wakefield Chorus - edtechelective - Ruth Roland Resonance - Go Merry Flower

[timeandwisdom]

A savory and comforting vegan twist on the classic chicken pot pie, encased in a flaky puff pastry crust. These individual tarts are perfect for a cozy dinner or special occasions.

Ingredients: 1 sheet vegan puff pastry. 1 cup vegan chicken substitute, diced. 1 cup mixed vegetables carrots, peas, corn, etc., frozen or fresh. 1/4 cup vegan butter. 1/4 cup all-purpose flour. 1 cup vegetable broth. 1/2 cup unsweetened almond milk. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Make the puff pastry sheet thinner by rolling it out on a lightly floured surface. Then, use your tart molds to cut it into squares or circles. Carefully press the pastry squares or circles into tart molds or a muffin tin to make them fit. Put the vegan butter in a saucepan and melt it over medium-low heat. Put the vegan chicken substitute and mixed vegetables in the saucepan. Cook until the vegetables get a little softer. Just add flour to the mix and mix it all around. Just a minute or two. Add the vegetable broth and almond milk slowly while stirring all the time to avoid lumps. Sage, salt, and pepper should be added. Bring the mixture to a low boil and cook for 5 to 7 minutes, until it gets thick. Fill the tart molds almost all the way to the top with the vegan chicken pot pie filling. Place another square or circle of puff pastry on top of each tart and gently press the edges together to seal. Make a small hole in the top of each tart to let the steam escape. Place the tarts on a baking sheet and heat the oven to 400F. Bake for 20 to 25 minutes, or until the pastry is golden brown and crispy. Let the tarts cool down a bit before you serve them. We hope you enjoy your vegan chicken pot pie tarts.

Prep Time: 20 minutes

Cook Time: 25 minutes

Iroko Nuevo

[timeandwisdom]

This Cheesy Green Chile Bean Dip is a creamy and flavorful appetizer that's perfect for parties, game days, or any gathering. The combination of refried beans, green chilies, and melted cheese creates a delicious dip that's sure to be a crowd-pleaser!

Ingredients: 1 can 15 oz refried beans. 1 can 4 oz diced green chilies, drained. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh cilantro optional. Tortilla chips, for serving.

Instructions: Start by heating the oven to 350F 175C. Put refried beans, diced green chilies, cheddar cheese, Monterey Jack cheese, sour cream, mayonnaise, salt, black pepper, ground cumin, and garlic powder in a bowl. Mix everything together well. Put the mixture in a baking dish and spread it 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. If you want, you can add chopped cilantro on top before serving. To go with tortilla chips, serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Isstic 2018

[timeandwisdom]

A tasty and smokey vegan BBQ recipe with a Mexican twist, made with corn, black beans, and a rich sauce that tastes like mole. Great for a barbecue with plant-based food!

Ingredients: 2 cups dried black beans, soaked overnight. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1 red onion, diced. 3 cloves garlic, minced. 1 cup vegetable broth. 1/2 cup tomato paste. 3 tbsp chili powder. 2 tbsp cocoa powder. 1 tbsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro for garnish. 1 lime, cut into wedges.

Instructions: Get the grill ready by setting it to medium-high heat. Put black beans that have been soaked, corn, cherry tomatoes, red onion, and minced garlic in a large bowl. Mix tomato paste, chili powder, cocoa powder, cumin, smoked paprika, salt, and pepper in a different bowl using a whisk. Add the sauce to the beans and toss to coat everything well. Place the mixture in a pan that can go on the grill or an aluminum foil packet and make sure the seal is tight. Put the pan on a grill that has already been heated up and cook, stirring every now and then, for 20 to 25 minutes, or until the beans are soft. Add chopped cilantro on top after it's done cooking and serve with lime wedges. Have fun with your tasty Mexican Mole Vegan BBQ!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mr Shickle

[timeandwisdom]

Indulge in the perfect blend of savory and sweet with these gourmet grilled cheese burgers featuring creamy Brie cheese, crispy bacon, and fresh strawberries. The balsamic glaze adds a tangy kick to elevate your burger game.

Ingredients: 1 lb ground beef. 4 hamburger buns. 8 slices of Brie cheese. 8 strips of cooked bacon. 1 cup fresh strawberries, sliced. 1/4 cup balsamic glaze. Salt and pepper to taste. Olive oil for grilling.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Brush the burger patties with olive oil on both sides to prevent sticking to the grill. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, place two slices of Brie cheese on each patty and close the grill lid to melt the cheese. While the burgers are grilling, toast the hamburger buns on the grill until they're lightly browned. To assemble the burgers, place a Brie-covered patty on the bottom half of each bun. Top the burgers with 2 strips of bacon and a generous portion of sliced strawberries. Drizzle balsamic glaze over the strawberries and close the burgers with the top bun halves. Serve the Brie, Bacon, and Strawberry Grilled Cheese Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

la sauce bornandine

[timeandwisdom]

A delightful fusion of pizza and quesadillas, these crispy and cheesy treats are perfect for a quick and delicious meal. The marinara dipping sauce adds a classic pizza flavor that will satisfy your cravings.

Ingredients: 4 large flour tortillas. 1 cup shredded mozzarella cheese. 1/2 cup pepperoni slices. 1/2 cup sliced black olives. 1/2 cup sliced green bell peppers. 1/2 cup sliced red onions. 1/2 cup marinara sauce. 1/4 cup grated Parmesan cheese. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes. Fresh basil leaves for garnish optional.

Instructions: Place two of the flour tortillas on a clean surface. Spread half of the mozzarella cheese out on one tortilla in a thin layer. On top of the cheese, put half of the pepperoni slices, black olives, green bell peppers, and red onions. To make a quesadilla sandwich, put the second tortilla on top. Do steps 24 again with the other two tortillas and ingredients. Set a big pan or griddle over medium heat. Carefully move one quesadilla to the pan and cook for three to four minutes on each side, until the bottom tortilla is golden brown and crispy and the cheese is melted. Take it out of the pan and let it cool for one minute before cutting it into wedges. Put the marinara sauce in a small saucepan and warm it up over low heat. Grate the Parmesan cheese and mix it with the garlic powder, red pepper flakes, and dried oregano in a different bowl. You can dip the pizza quesadillas in the warm marinara sauce and then sprinkle the Parmesan mixture on top to make it taste even better. If you want, you can add fresh basil leaves as a garnish. Have fun with your pizza quesadillas and marinara sauce!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dairy Dream

[timeandwisdom]

These Beetroot Raspberry Popsicles are not only delicious but also packed with nutrients. The earthy flavor of beetroots complements the tartness of fresh raspberries, creating a unique and refreshing treat. Sweetened with honey or maple syrup and coconut milk, these popsicles are dairy-free and perfect for a hot summer day.

Ingredients: 2 medium beetroots, peeled and chopped. 1 cup fresh raspberries. 1/4 cup honey or maple syrup. 1 cup coconut milk.

Instructions: Chop the beets and add them to a blender. Add the raspberries, honey or maple syrup, and coconut milk. Blend until smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Once the popsicles are frozen, run them under warm water for a few seconds to get them out of the molds. Have fun with your cool Beetroot Raspberry Popsicles!

Prep Time: 15 minutes

Cook Time: 0 minutes

corsi fotografia vicenza

[timeandwisdom]

Savor the delightful fusion of vanilla cream and chocolate with these freshly made doughnuts. Ideal as a sweet treat at any time of day or for breakfast!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/4 cup hot water. 1/2 cup heavy cream. 4 oz semisweet chocolate, chopped. 1 tsp vanilla extract. 1/2 cup powdered sugar. Sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and grease a doughnut pan. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the hot water and mix until the batter is smooth. Fill each doughnut cavity about 2/3 full with the batter. Bake for 10-12 minutes, or until a toothpick inserted into a doughnut comes out clean. Let the doughnuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chopped semisweet chocolate and vanilla extract until smooth. Dip each cooled doughnut into the chocolate ganache and let excess drip off. Place the dipped doughnuts back on the wire rack and immediately sprinkle with powdered sugar and sprinkles. Allow the ganache to set for a few minutes, and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Jonathan Lerner Articles

[timeandwisdom]

Delicious and spicy teriyaki-flavored beef jerky made in an electric or wood smoker for an irresistible snack.

Ingredients: 2 lbs beef sirloin, thinly sliced. 1 cup soy sauce. 1/2 cup teriyaki sauce. 1/4 cup Worcestershire sauce. 2 tbsp honey. 2 tsp onion powder. 2 tsp garlic powder. 1 tsp ginger, grated. 1 tsp black pepper. 1 tsp crushed red pepper flakes adjust for spice level.

Instructions: To make the marinade, combine the soy sauce, teriyaki sauce, Worcestershire sauce, honey, onion powder, garlic powder, grated ginger, black pepper, and crushed red pepper flakes in a bowl. Slice the beef sirloin thinly, then transfer the meat to a container or resealable plastic bag and cover it with the marinade. Make sure each piece has a good coat. For optimal effects, marinate in the fridge for at least four hours or overnight. Set the temperature of your wood or electric smoker to 160F 71C. Take the beef out of the refrigerator and allow it to come up to room temperature. On smoker racks, arrange the marinated beef slices, allowing space between each one to allow for adequate airflow. For 4-6 hours, or until the beef reaches the desired level of dryness and flavor intensity, smoke it at 160F 71C. Throughout, keep an eye on the smoker's temperature and make any necessary adjustments. Allow the jerky to cool after smoking it and then store it in an airtight container. Savor this Hot Teriyaki Jerky!

Prep Time: 240 minutes

Cook Time: 240 minutes

Restaurant Hutong

[timeandwisdom]

This savory turkey avocado sandwich is a perfect blend of flavors and textures, featuring tender turkey, creamy avocado, and Swiss cheese nestled between whole grain bread slices.

Ingredients: 4 slices whole grain bread. 8 slices deli turkey breast. 1 ripe avocado, sliced. 4 slices Swiss cheese. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 cup baby spinach leaves. Salt and pepper to taste.

Instructions: On one side of each piece of bread, spread mayonnaise. Put spinach, avocado, turkey, and Swiss cheese on two slices of bread. Add pepper and salt to taste. Put the last two slices of bread on top of the sandwich fillings and spread them with Dijon mustard. Serve the sandwiches by cutting them in half.

Prep Time: 10 minutes

Cook Time: 0 minutes

Lindsay Jacobs

[timeandwisdom]

A rich and indulgent chocolate cheesecake that is vegan, grain-free, and incredibly delicious.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup cacao powder. 1 tsp vanilla extract. 1/4 tsp sea salt. 1 cup almond flour. 1/4 cup cacao powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 tsp sea salt.

Instructions: Line an 8-inch springform pan with parchment paper. Blend soaked cashews, coconut cream, coconut oil, maple syrup, cacao powder, vanilla extract, and sea salt in a food processor until smooth. Pour the mixture into the prepared pan and smooth the top with a spatula. Place it in the freezer to set. In a bowl, mix almond flour, cacao powder, coconut oil, maple syrup, and sea salt until well combined. Press the mixture into the bottom of the pan to form the crust. Place the pan back in the freezer while you prepare the filling. Pour the filling over the crust and smooth the top with a spatula. Return the pan to the freezer and let it set for at least 4 hours or overnight. Remove the cheesecake from the freezer 10-15 minutes before serving to soften slightly. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 240 minutes

imkerverein bottrop

[timeandwisdom]

A tasty and refreshing salad with juicy shrimp, crunchy cucumbers, sweet cherry tomatoes, and fragrant cilantro, tossed in a tangy vinaigrette. This recipe works for people on the AIP and Paleo diets as well as the keto diet.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups chopped cucumber. 1 cup cherry tomatoes, halved. 1/4 cup chopped red onion. 1/4 cup chopped fresh cilantro. 2 tbsp extra virgin olive oil. 1 tbsp apple cider vinegar. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: In a bowl, whisk together olive oil, apple cider vinegar, minced garlic, salt, and pepper. Add shrimp to a hot skillet and cook until pink and opaque, about 2-3 minutes per side. In a large mixing bowl, combine cooked shrimp, chopped cucumber, cherry tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 5 minutes

Allison Linnell

[timeandwisdom]

A quick and flavorful chicken stir-fry loaded with colorful vegetables. This recipe is not only easy to prepare but also healthy, making it a perfect choice for a nutritious weeknight dinner.

Ingredients: 2 chicken breasts, thinly sliced. 2 cups mixed vegetables bell peppers, broccoli, carrots. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon sesame oil. Salt and pepper to taste. Cooking spray or oil for stir-frying.

Instructions: Put honey, soy sauce, and sesame oil in a small bowl and mix them together. Put away. Spray cooking spray or oil into a large skillet or wok and heat it over medium-high heat. Put in the minced garlic and ginger. Saut for one minute, until the smell is nice. It will take about 5 to 6 minutes of cooking after adding the chicken slices to the pan until they are browned and fully cooked. Move the chicken to one side of the pan and add the mixed vegetables. For three to four minutes, or until just barely tender. Pour the sauce over the vegetables and chicken, and make sure everything is covered well. Add two more minutes of cooking. Add pepper and salt to taste. Serve hot on top of brown rice or quinoa that has been cooked. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Capoeira Academy of Gainesville

[timeandwisdom]

Indulge in the rich flavors of masala chai and espresso with this vegan ice cream affogato. Creamy coconut milk infused with aromatic spices creates a unique and delightful frozen treat.

Ingredients: 2 cups coconut milk. 1/2 cup maple syrup. 2 tablespoons loose leaf black tea. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. Pinch of black pepper. 1/4 cup espresso or strong coffee. 1 tablespoon coconut oil. 1/2 teaspoon vanilla extract. Crushed vegan gingersnap cookies, for garnish optional.

Instructions: Put black tea leaves, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a saucepan. Add the maple syrup and mix well. Bring to a slow boil over medium-low heat, stirring every now and then. Lower the heat to low and let it steep for 10 to 15 minutes. Pour the mixture into a clean bowl through a fine mesh sieve. Press down on the tea leaves to get the most flavor out of them. Throw away the tea leaves. Add the coconut oil, vanilla extract, and espresso or strong coffee and mix them well with a whisk. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Cover the churned ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Put scoops of the ice cream into espresso cups, and then pour hot espresso or strong coffee over each one. If you want, you can top it off with crushed vegan gingersnap cookies. Serve right away.

Prep Time: 15 minutes

Cook Time: 20 minutes

Adidas Museum

[timeandwisdom]

The sweetness of sweetened condensed milk, the crunch of almonds, and the richness of chocolate and butterscotch come together in these rich and luscious Chocolate 7 Layer Bars. Ideal for giving in to your sweet tooth!

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup semisweet chocolate chips. 1 cup butterscotch chips. 1 cup sweetened shredded coconut. 1 cup chopped pecans or walnuts. 1 can 14 ounces sweetened condensed milk.

Instructions: Grease a 9 x 13-inch baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Melted butter and graham cracker crumbs should be combined in a medium-sized bowl. To form the crust, press this mixture evenly into the bottom of the pan that has been prepared. Over the crust, distribute the chocolate chips, butterscotch chips, chopped nuts, and shredded coconut in that order. Over the top of each layer, distribute the sweetened condensed milk evenly. Bake for about 25 to 30 minutes, or until the center is set and the edges are golden brown, in a preheated oven. Before cutting the bars into squares, let them cool completely in the pan on a wire rack. Present and savor your delectable 7-Layer Chocolate Bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

Arts Academy Science

[timeandwisdom]

These Vegan Coconut Carbo Cashew Bliss Balls are the perfect sweet treat packed with natural ingredients. They are easy to make and great for snacking on the go!

Ingredients: 1 cup dates, pitted. 1 cup cashews. 1/2 cup rolled oats. 1/4 cup shredded coconut, plus extra for rolling. 2 tablespoons maple syrup. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend dates until they form a sticky paste. Add cashews, oats, shredded coconut, maple syrup, coconut oil, vanilla extract, and salt to the food processor. Blend until well combined and a dough forms. Roll the dough into small balls using your hands. Roll each ball in shredded coconut until coated. Place the bliss balls in an airtight container and refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

SWB Craft Beer

[timeandwisdom]

These Egg Bagel Sliders are a great way to start the day. They are filled with cheesy eggs and crispy bacon. For a quick and filling breakfast on the go, these are great!

Ingredients: 4 mini bagels, sliced in half. 4 large eggs. 4 slices of cooked bacon. 4 slices of cheddar cheese. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat a non-stick skillet over medium heat and add the butter. While the butter is melting, use a round cookie cutter or a small glass to cut out a hole in the center of each bagel half. Place the bagel halves, including the cut-out circles, in the skillet, and toast them until they're golden brown on both sides. Remove and set aside. In the same skillet, carefully crack an egg into each bagel hole. Season with salt and pepper. Cover the skillet with a lid and cook the eggs for about 2-3 minutes, or until the whites are set, and the yolks are still slightly runny. Place a slice of cooked bacon and a slice of cheddar cheese on the bottom half of each bagel. Carefully place the bagel tops with the cooked eggs on top of the bacon and cheese. Garnish with fresh parsley, if desired. Serve your delicious Egg Bagel Sliders warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

KBSM

[timeandwisdom]

The creamy Greek yogurt, crunchy granola, sweet berries, and hint of honey in these no-bake dessert parfaits make them a real treat. With whipped cream and nuts on top, they're a quick and tasty treat that doesn't need to be baked.

Ingredients: 2 cups Greek yogurt. 1 cup granola. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey. 1/2 cup whipped cream. 1/4 cup chopped nuts almonds, walnuts.

Instructions: Put 1/4 cup of Greek yogurt at the bottom of each serving glass or bowl. Put two tablespoons of granola on top of the yogurt. On top of the granola, put a handful of mixed berries. Put one tablespoon of honey on top of the berries. Do this again and again until the glass is almost full. Put some whipped cream on top of the parfait and then some chopped nuts on top of that. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more berries and a drizzle of honey as a garnish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Les Miserables Film