Titibaka

International Conference Renewable Energy and Environmental Management - writtle sunflowers - trakehner yhdistys - CLK Pete - pixelos

[titibaka]

This Mango Ginger Lemonade Smoothie is a great way to enjoy the tropical flavors of mango and the zing of ginger. It's just the right amount of sweet, sour, and spicy, making it a great choice for a healthy and refreshing drink.

Ingredients: 1 ripe mango, peeled and diced. 1 tablespoon fresh ginger, grated. Juice of 2 lemons. 1/2 cup plain Greek yogurt. 1/2 cup coconut water. 1 tablespoon honey adjust to taste. Ice cubes. Fresh mint leaves for garnish.

Instructions: Place the diced mango, grated ginger, lemon juice, Greek yogurt, and coconut water in a blender. Add honey to taste and a handful of ice cubes. Blend until smooth and creamy. Taste and adjust sweetness or thickness as desired by adding more honey or ice cubes. Pour the smoothie into glasses, garnish with fresh mint leaves, and serve immediately. Enjoy your refreshing Mango Ginger Lemonade Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mindfulness Mondays

[titibaka]

This simple comfort soup is great for a quick and filling meal. You only need a few simple things to make it, but it's rich, tasty, and will keep you warm on cold days.

Ingredients: 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 can 14 oz cannellini beans, drained and rinsed. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a big pot, heat the olive oil over medium-low heat. Chopped celery, diced onion, and minced garlic should all be added. It will take about 5 to 7 minutes of sauting until the vegetables get soft. Add the vegetable broth and tomato chunks. Bring to a low boil. Dry thyme and cannellini beans should be added. Add pepper and salt to taste. Simmer for another 10 to 15 minutes to let the flavors mix. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

crossfit nola

[titibaka]

A tasty take on traditional baked beans with the sweetness of apples added. This dish makes a great side dish or main course because it combines sweet and savory flavors.

Ingredients: 2 cans 15 oz each of navy beans, drained and rinsed. 1 large apple, peeled, cored, and diced. 1/2 cup onion, finely chopped. 1/3 cup brown sugar. 1/4 cup molasses. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon smoked paprika. 1 cup vegetable broth.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine the navy beans, diced apple, and chopped onion. In a separate bowl, whisk together the brown sugar, molasses, ketchup, Dijon mustard, garlic powder, black pepper, salt, cinnamon, nutmeg, allspice, and smoked paprika. Pour the sauce mixture over the beans and apples, tossing to coat evenly. Transfer the mixture to a greased baking dish. Pour vegetable broth over the bean mixture. Bake in the preheated oven for 45-50 minutes or until the beans are tender and the sauce has thickened. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional diced apples if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

cathleen richardson bailey

[titibaka]

You can eat these chicken bites instead of KFC's popcorn chicken because they are crispy on the outside and soft on the inside. They're also better for you because they're baked instead of fried!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup buttermilk. 1 cup all-purpose flour. 1 tsp salt. 1 tsp black pepper. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Put chicken pieces in a bowl and add buttermilk. Let it sit for 30 minutes. Put the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a different bowl. Take the chicken out of the buttermilk and let the extra drip off. Cover all of the chicken pieces with the flour mix. Line a baking sheet with parchment paper and put the chicken bites on it. Spray cooking spray on top of the chicken bites just a little. After the oven is hot, bake the chicken for 15 to 20 minutes, flipping it over halfway through, until it is cooked all the way through and crispy.

Prep Time: 40 minutes

Cook Time: 20 minutes

rebelvampire

[titibaka]

Seafood Cioppino is a flavorful Italian-American seafood stew, packed with a variety of fresh seafood simmered in a rich tomato-based broth. It's a comforting and satisfying dish perfect for any seafood lover.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 4 garlic cloves, minced. 1 bell pepper, chopped. 1 can 28 oz crushed tomatoes. 1 cup seafood broth. 1 cup dry white wine. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. 1 lb mixed seafood such as shrimp, mussels, clams, and scallops. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Saut until softened, about 5 minutes. Stir in crushed tomatoes, seafood broth, white wine, oregano, basil, and red pepper flakes. Bring to a simmer. Add mixed seafood to the pot and cook until seafood is cooked through, about 5-7 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Enjoy your Seafood Cioppino!

Prep Time: 15 minutes

Cook Time: 20 minutes

waldorf mataro

[titibaka]

G'waazhdeNG Pazhlyg' is a delightful dish featuring succulent lamb chops marinated in a flavorful blend of pomegranate juice, honey, and aromatic spices. Grilled to perfection, these chops are tender, juicy, and bursting with bold flavors.

Ingredients: 2 lbs lamb chops. 1 cup pomegranate juice. 1/4 cup honey. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add olive oil, minced garlic, cumin, coriander, salt, and pepper to a bowl. Add pomegranate juice and mix them all together. Putting the lamb chops in a shallow dish, pour the marinade over them and make sure they are fully covered. Put it in the fridge with the lid on for at least two hours, or overnight for the best taste. Warm the grill up to a medium-high level. Take the lamb chops out of the marinade and throw away the extra marinade. Grill the lamb chops for four to five minutes on each side, or until they are done the way you like them. While they are cooking, baste them with the rest of the marinade. Take it off the grill and give it some time to rest. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 10 minutes

cathleen richardson bailey

[titibaka]

Between two toasted baguette halves, this sandwich has the rich flavors of crispy bacon, creamy avocado, and tangy blue cheese.

Ingredients: 4 slices of bacon. 1 ripe avocado, sliced. 100g blue cheese, crumbled. 1 baguette, halved and toasted.

Instructions: Cook bacon until crispy in a skillet over medium heat. Drain on paper towels and set aside. Slice the baguette lengthwise and toast until golden brown. Spread avocado slices evenly over the bottom half of the baguette. Sprinkle crumbled blue cheese over the avocado. Layer crispy bacon slices on top of the blue cheese. Cover with the other half of the baguette. Slice the baguette into individual portions and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

writtle sunflowers

[titibaka]

Enjoy this lighter version of French silk chocolate pie and its rich, creamy flavors. This pie is a guilt-free dessert that goes well with any meal thanks to the reduced-fat cream cheese and light whipped topping.

Ingredients: 1 pre-made chocolate pie crust. 1 package 8 oz reduced-fat cream cheese, softened. 3/4 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 1 cup light whipped topping. 1/4 cup mini chocolate chips for garnish.

Instructions: Cream cheese that has softened should be beaten until smooth and creamy in a mixing bowl. Mix the cream cheese with powdered sugar and unsweetened cocoa powder. Beat until thoroughly combined. Add vanilla extract and stir. The light whipped topping should be gently folded in until the mixture is smooth and uniform. Evenly distribute the chocolate filling into the prepared chocolate pie crust after pouring it in. Place the pie in the fridge to set, or for at least two hours. Add a little handful of chocolate chips as a garnish before serving. Enjoy your delectable Lighter French Silk Chocolate Pie after cutting it!

Prep Time: 15 minutes

Cook Time: 0 minutes

crossfit nola

[titibaka]

Chicken Alfredo Ravioli is a delightful fusion of creamy Alfredo sauce, tender chicken, and cheese-filled ravioli, creating a comforting and satisfying meal perfect for busy weeknights.

Ingredients: 1 package of cheese-filled ravioli. 1 cup cooked chicken, diced. 2 cups Alfredo sauce. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook the ravioli according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and saut until fragrant. Add the diced chicken to the skillet and cook until heated through. Pour Alfredo sauce into the skillet and stir to combine with the chicken. Let it simmer for a few minutes. Add cooked ravioli to the skillet, gently tossing to coat with the Alfredo sauce. Sprinkle grated Parmesan cheese over the top and continue to cook until everything is heated through and the sauce has thickened slightly. Season with salt and pepper to taste. Garnish with fresh parsley before serving. Enjoy your delicious Chicken Alfredo Ravioli!

Prep Time: 15 minutes

Cook Time: 15 minutes

Bravo OS

[titibaka]

These adorable Easter Bunny Cupcakes are a perfect treat for the holiday season. They are not only delicious but also fun to decorate, making them a great activity for kids and adults alike.

Ingredients: 1 box of chocolate cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. Pink food coloring. Mini marshmallows. Chocolate chips. Pink decorating sugar. Easter-themed sprinkles.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Put the eggs, vegetable oil, water, and chocolate cake mix in a large bowl. Mix everything together well. The cake batter should be about two-thirds of the way up in each cupcake liner. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. In a different bowl, beat the butter until it is smooth. Add the powdered sugar, milk, and vanilla extract one cup at a time, and beat the mixture until it is smooth and fluffy. Separate the frosting into two parts. Leave one half white and color the other half pink with food coloring until you get the shade of pink you want. Use the white frosting on half of the cupcakes and the pink frosting on the other half. On each cupcake, put two mini marshmallows for the eyes and a chocolate chip for the nose to make a bunny face. To make the bunny's cheeks, use pink decorating sugar. For the ears, cut mini marshmallows in half across the middle and cover the sticky side with pink decorating sugar. Put two ears on top of each rabbit's head. Add some holiday spirit by decorating with sprinkles that are Easter-themed. Your Easter Bunny Cupcakes are all set to make everyone happy.

Prep Time: 20 minutes

Cook Time: 20 minutes

Keller Brock

[titibaka]

These adorable cake pops are the perfect treat for any occasion. They are not only delicious but also irresistibly cute, making them a hit at parties or as sweet gifts. Get ready to enjoy the cutest thing ever on a stick!

Ingredients: 1 box of your favorite cake mix. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of water. 1 cup of frosting any flavor you like. 2 cups of candy melts assorted colors. Cake pop sticks. Sprinkles for decoration.

Instructions: Make the cake mix using the eggs, water, and vegetable oil as directed on the package. In a 9 by 13-inch pan, bake the cake and allow it to cool fully. In a large bowl, crumble the cooled cake into fine crumbs. When the frosting and cake crumbs are combined, thoroughly mix them. Form tiny portions of the mixture into balls of cake that are bite-sized by scooping them out. In the microwave, melt the candy in 30-second bursts until it's smooth and creamy. Insert the tip of each cake pop stick halfway into each cake ball after dipping it into the melted candy. Allow excess candy to fall off after completely submerging each cake pop in the melted confection. To set, place the cake pops upright on parchment paper or a foam block. To make them even cuter, sprinkle some candy coating on them before it sets. Let the cake pops cool completely before assembling or storing.

Prep Time: 30 minutes

Cook Time: 25 minutes

side by side experiences

[titibaka]

Grape Ginger Jam is a delightful and flavorful jam that combines the sweetness of grapes with the warmth of fresh ginger. It's a perfect balance of sweet and spicy, making it a versatile condiment for your breakfast or snack.

Ingredients: 4 cups fresh grapes. 2 cups granulated sugar. 1 tablespoon fresh ginger, finely grated. 1 lemon, juiced and zested.

Instructions: Wash and remove the stems from the grapes. In a large saucepan, combine the grapes, sugar, grated ginger, lemon juice, and lemon zest. Heat the mixture over medium-high heat, stirring constantly until the sugar has dissolved. Once the sugar is dissolved, reduce the heat to medium-low and simmer for about 30-40 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking and burning. Remove the saucepan from the heat and let the jam cool for a few minutes. Transfer the jam to sterilized jars and seal them tightly. Allow the jam to cool completely before storing it in the refrigerator. Enjoy your homemade Grape Ginger Jam on toast, scones, or as a condiment with various dishes!

Prep Time: 20 minutes

Cook Time: 40 minutes

the walker lela foundation

[titibaka]

Grilled BLT Skewers are a fun twist on the classic BLT sandwich. These skewers are perfect for a summer barbecue or a delicious appetizer. The combination of smoky bacon, juicy cherry tomatoes, crisp lettuce, and toasted bread is sure to please your taste buds.

Ingredients: 4 slices of bacon, cut into halves. 12 cherry tomatoes. 8 pieces of lettuce leaves. 8 slices of bread, cut into cubes. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon olive oil. Salt and pepper to taste. 8 wooden skewers, soaked in water.

Instructions: Preheat your grill to medium-high heat. Thread the bacon, cherry tomatoes, lettuce leaves, and bread cubes alternately onto the soaked wooden skewers. In a small bowl, mix together the mayonnaise, Dijon mustard, and olive oil. Season with salt and pepper to taste. Brush the skewers with the mayonnaise mixture, ensuring they are well coated. Place the skewers on the preheated grill and cook for about 5-7 minutes, turning occasionally, until the bacon is crispy and the bread is toasted. Remove the skewers from the grill and serve immediately. Enjoy your Grilled BLT Skewers!

Prep Time: 15 minutes

Cook Time: 10 minutes

escola i criptografia

[titibaka]

This colorful and tasty 6-Layer Mediterranean Dip is a great starter for parties or get-togethers. Each layer has its own taste and texture, combining to make a delicious mix of Mediterranean flavors. It's also gluten-free, vegan, and vegetarian, so it can be eaten by people with a wide range of dietary needs.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. Salt and pepper to taste. 1 cup hummus. 1 cup diced cucumber. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup sliced Kalamata olives. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. Optional: vegan feta cheese, for topping. Pita chips or sliced vegetables, for serving.

Instructions: In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt, and pepper. Blend until smooth to make the hummus layer. Spread the hummus evenly in the bottom of a serving dish. Layer diced cucumber over the hummus. Layer diced tomatoes over the cucumber. Layer diced red onion over the tomatoes. Layer sliced Kalamata olives over the onions. Sprinkle chopped parsley and mint over the olives. If desired, crumble vegan feta cheese over the top layer. Serve with pita chips or sliced vegetables for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Capital City Track Club

[titibaka]

This Chocolate Hemp Power Smoothie is a healthy and tasty way to start the day. It is a great choice for a quick and energizing breakfast or snack because it is full of plant-based protein, omega-3 fatty acids, and antioxidants.

Ingredients: 1 ripe banana. 1 cup almond milk. 2 tablespoons hemp seeds. 1 tablespoon cocoa powder. 1 tablespoon maple syrup. 1 tablespoon almond butter. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Peel the banana and break it into chunks. In a blender, combine banana chunks, almond milk, hemp seeds, cocoa powder, maple syrup, almond butter, vanilla extract, and ice cubes. Blend until smooth and creamy, adding more almond milk if necessary to reach desired consistency. Pour into glasses and serve immediately. Enjoy your Chocolate Hemp Power Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

KPXR Online

[titibaka]

This slow cooker chicken and mushrooms recipe is a comforting and flavorful dish that requires minimal preparation. The creamy sauce infused with mushrooms and onions adds richness to the tender chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 1 can cream of mushroom soup. 1 cup chicken broth. 1 onion, sliced. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In the slow cooker's bottom, put chicken breasts. You can add chicken broth, sliced mushrooms, sliced onions, minced garlic, salt, and pepper to a bowl and mix them all together. Put the mix on top of the chicken breasts. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add your favorite side dish and serve hot.

Prep Time: 10 minutes

Cook Time: 360 minutes

mypigcse

[titibaka]

A tasty and filling stir-fry dish that mixes colorful veggies with ramen noodles and coats everything in a delicious sauce. This quick and simple vegetable ramen stir fry is the ideal weeknight supper.

Ingredients: 2 packs of ramen noodles. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes adjust to taste. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. Sesame seeds for garnish optional.

Instructions: After cooking the ramen noodles as directed on the package, drain and set aside. Heat the vegetable oil in a big skillet or wok over medium-high heat. Stir-fry the chopped onion and minced garlic for two to three minutes, or until the onions become soft and fragrant. Snap peas, broccoli florets, carrot, and bell pepper should all be added to the skillet. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Combine the red pepper flakes, soy sauce, hoisin sauce, sesame oil, and grated ginger in a small bowl. After adding the sauce, toss to coat the stir-fried veggies. When the ramen noodles are cooked, add them to the skillet and mix everything until everything is well heated. Take off the heat and, if you'd like, top with chopped cilantro, green onions, and sesame seeds. Enjoy your Vegetable Ramen Stir-Fry hot and served!

Prep Time: 15 minutes

Cook Time: 15 minutes

VT Elite Team