Tummy Gut

country house quilting - roommates - vzw catpower - debs - jo wilmer

[tummygut]

This hearty baked ziti recipe calls for Italian sausage, peppers, onions, and a zesty tomato sauce. The dish is then baked to perfection and topped with layers of melted cheese. This dish is warm and tasty, and it's great for feeding a lot of people or having a cozy family dinner.

Ingredients: 1 pound ziti pasta. 1 pound Italian sausage, casings removed. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 2 cloves garlic, minced. 1 28-ounce can crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil leaves for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the ziti pasta until it is al dente. Remove the water and set it aside. Warm up the Italian sausage in a big pan over medium-low heat until it turns brown and is fully cooked. Take it out of the pan and set it aside. Put the red bell pepper, green bell pepper, and sliced onion in the same pan. For about 5 to 7 minutes, or until soft, cook. To the pan, add the minced garlic and cook for one to two more minutes. The dried oregano, dried basil, salt, and pepper should all be mixed in now. Let it cook for 5 to 7 minutes. Put the cooked ziti pasta, cooked sausage, and tomato sauce mixture in a large bowl. Combine well. Put the pasta mixture in a 9x13-inch baking dish that has been greased. On top, put the grated Parmesan cheese and cut up mozzarella cheese. Put foil over the baking dish and bake in a hot oven for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

stratford partanaires

[tummygut]

With these delectable treats, you can indulge in the perfect combination of chocolate brownies and cookies. Rich, fudgy, and completely addictive!

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2/3 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring in between, until smooth. Allow the mixture to cool slightly. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the granulated sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture to the sugar and egg mixture, and mix until smooth and creamy. Gradually fold in the dry flour mixture until just combined. If desired, fold in the chopped nuts. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the centers. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, enjoy these delicious chocolate brownie cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

city volcano

[tummygut]

Enjoy the simplicity of making ciabatta bread at home with this easy pressure cooker recipe. No kneading required!

Ingredients: 3 cups all-purpose flour. 1 1/2 teaspoons salt. 1/4 teaspoon instant yeast. 1 1/2 cups warm water.

Instructions: Mix the flour, salt, and instant yeast together in a large bowl. Mix in the warm water until a sticky dough forms. Place plastic wrap over the bowl and leave it at room temperature for 12 to 18 hours. Once the first rise is over, turn on your pressure cooker to the saut setting to get it ready. Flour a work surface well, then put the dough on it and fold it in half a few times. Put the dough in a pressure cooker insert that has been lined with parchment paper. Shape the dough into a round or oval loaf. Open the vent on top of the pressure cooker and put the lid on top of it. Let the dough rise for another 30 minutes. Lock the vent and close the lid of the pressure cooker. Then set it to high pressure for 25 minutes. Let the pressure drop on its own for 10 minutes, and then carefully open the lid. Take the bread out of the oven and set it on a wire rack to cool down. Then cut it into slices.

Prep Time: 720 minutes

Cook Time: 35 minutes

build a pedal steel guitar

[tummygut]

A refreshing and fizzy mocktail bursting with the flavors of mixed berries and apple, perfect for any occasion.

Ingredients: 1 cup sparkling apple cider. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup fresh apple juice. 1 tablespoon honey. Ice cubes. Fresh mint leaves for garnish.

Instructions: Put mixed berries, fresh apple juice, honey, and sparkling apple cider in a blender. Mix until it's smooth. Put ice cubes in glasses that will be served. Pour the mixed stuff over the ice. Add some fresh mint leaves as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

alexia stevens

[tummygut]

Peanut butter-topped oven-baked pork satay is a tasty and simple dish that combines the richness of peanut butter with the flavor of the pork. For any event, it's a great starter or main dish.

Ingredients: 1 pound pork tenderloin, cut into thin strips. 1/4 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 tablespoon brown sugar. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, put peanut butter, soy sauce, lime juice, minced garlic, brown sugar, ground cumin, ground coriander, and cayenne pepper in a bowl and mix them together. To make pork satay skewers, thread the pork strips onto the wet wooden skewers. Put the pork satay skewers in a shallow dish. Pour the marinade over the skewers, making sure to cover them completely. Put them in the fridge for at least 30 minutes to soak up the sauce. Turn on your oven and heat it up to 375F 190C. Place the pork satay skewers that have been marinated on a wire rack or a baking sheet lined with parchment paper. Let any extra marinade drip off. In an oven that has already been heated, bake the skewers for 15 to 20 minutes, turning them over halfway through, until the pork is cooked all the way through and has a caramelized edge. When you serve the hot oven-baked pork satay with peanut butter, you can add chopped peanuts and lime wedges if you like. Enjoy your peanut butter and pork satay that you made yourself!

Prep Time: 40 minutes

Cook Time: 20 minutes

Meet at 66 King East

[tummygut]

These adorable owl cookies are a hoot! Made with a buttery vanilla dough and decorated with chocolate chips, almonds, and candy, they're perfect for parties and fun occasions.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Chocolate chips or candy melts for eyes. Sliced almonds for feathers. Candy orange slices or M&M's for beaks. Mini chocolate chips for pupils.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Split the dough in half, cover each half with plastic wrap, and put both halves in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out one piece of dough to about 1/4-inch thickness. Cut out owl shapes with a cookie cutter that looks like one, and then put them on the baking sheet that has been prepared. Each owl needs two chocolate chips or candy melts for eyes. To make feathers, press two sliced almonds onto the top of each owl. To make the beak, put an orange slice or an M&M below the eyes. Small chocolate chips can be used to make the eyes' pupils. Do the same thing with the rest of the dough. After the oven is hot, bake the owl cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

les anges deden

[tummygut]

There is no meat in this Spicy Quinoa Veggie Burger, but it tastes great and is good for you. When you mix quinoa, black beans, and spices together, you get a spicy patty that's great for burger fans. Add your favorite vegetables and sauces on top for a delicious meal.

Ingredients: 1 cup cooked quinoa. 1 15-ounce can black beans, drained and rinsed. 1/2 cup rolled oats. 1/2 cup grated carrot. 1/4 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 4 whole wheat burger buns. Toppings of your choice lettuce, tomato, avocado, etc..

Instructions: Put the cooked quinoa, black beans, rolled oats, grated carrot, diced red bell pepper, chopped cilantro, minced garlic, chili powder, cumin, cayenne pepper, salt, and black pepper in a large bowl. Use a fork or potato masher to mix the ingredients together until they are well mixed and the mixture sticks together easily. Make 4 equal portions of the mixture and shape each one into a burger patty. Grease the grill or grill pan with cooking spray or oil and heat it over medium-high heat. Put the quinoa veggie burger patties on the grill. Cook them for four to five minutes on each side, or until they're hot all the way through and have grill marks. Put the whole wheat burger buns on the grill and toast them for one to two minutes, until they get a little brown. Put your burgers together by putting a quinoa veggie patty on a bun and then adding your favorite toppings. Cheers to your Spicy Quinoa Veggie Burger! Serve it hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

capillaries journal

[tummygut]

Browned Butter Cardamom Tea Cookies will take your tea time to the next level. Browned butter's rich, nutty flavor, combined with the aromatic essence of cardamom, creates a harmonious blend that pairs perfectly with your favorite cup of tea.

Ingredients: 1 cup unsalted butter. 2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1 teaspoon ground cardamom. 1 teaspoon vanilla extract. 1/2 cup chopped nuts e.g. almonds, pistachios. Additional powdered sugar for dusting.

Instructions: Preheat the oven to 350F 175C. In a saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns a light golden brown color and gives off a nutty aroma. Remove from heat and let it cool slightly. In a mixing bowl, combine the flour, powdered sugar, salt, and ground cardamom. Add the cooled browned butter and vanilla extract to the dry ingredients. Mix until a dough forms. Fold in the chopped nuts into the dough. Take small portions of the dough and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie. Gently flatten each cookie ball using the back of a fork or your palm. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, dust them with additional powdered sugar. Serve and enjoy these delightful Browned Butter Cardamom Tea Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

edcamp library

[tummygut]

The sweet, smoky, and savory tastes in these Smoky Chipotle BBQ and Bacon Baked Beans go well together. The chipotle sauce makes it spicy, and the bacon gives it a rich, smoky flavor. It's a side dish that you can't refuse at a barbecue or other outdoor event.

Ingredients: 2 cans 15 oz each baked beans. 1/2 cup BBQ sauce. 2 tablespoons smoky chipotle sauce. 4 slices bacon, cooked and crumbled. 1/4 cup brown sugar. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the baked beans, BBQ sauce, smoky chipotle sauce, crumbled bacon, brown sugar, diced onion, diced bell pepper, Dijon mustard, garlic powder, salt, and pepper. Mix everything thoroughly to ensure even distribution of flavors. Transfer the mixture to a baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until the beans are hot and bubbly, and the top is slightly caramelized. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional bacon crumbles and chopped green onions if desired. Serve as a delicious side dish at your BBQ feast!

Prep Time: 15 minutes

Cook Time: 30 minutes

kaningenetik

[tummygut]

These chili-roasted Brussels sprouts are a tasty and flavorful snack or side dish that you can eat on the keto diet. The mix of spices gives the dish a nice kick while keeping it low in carbs and filling.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss Brussels sprouts with olive oil, minced garlic, chili powder, paprika, salt, and pepper until evenly coated. Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy, stirring halfway through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

roberto stefani

[tummygut]

These Strawberry Banana Popsicles are a tasty treat that are both sweet and sour, like ripe bananas and fresh strawberries. It's great on hot summer days or whenever you want a healthy frozen snack.

Ingredients: 1 cup strawberries, hulled and chopped. 1 ripe banana, sliced. 1/4 cup plain yogurt. 2 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract.

Instructions: In a blender, combine strawberries, banana, yogurt, honey or maple syrup, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. To unmold, briefly run warm water over the molds to loosen the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

wesley memorial united methodist church

[tummygut]

With a tasty mix of pork, Parmesan cheese, and fresh herbs, these pork burgers are a tasty change from regular beef burgers. It's great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Sliced pickles. Your favorite burger sauce.

Instructions: In a large bowl, combine ground pork, breadcrumbs, Parmesan cheese, onion, garlic, parsley, salt, and black pepper. Mix until well combined and form into 4 burger patties. Preheat your grill or stovetop pan over medium-high heat. Cook the pork burgers for about 4-5 minutes per side or until they are cooked through and have a nice char on the outside. Toast the hamburger buns on the grill for about 1-2 minutes until lightly browned. Assemble your burgers by placing a lettuce leaf on the bottom bun, followed by a pork patty, sliced tomatoes, sliced red onion, and pickles. Drizzle your favorite burger sauce on top, and finish with the top bun. Serve hot and enjoy your Delightfully Different Pork Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

les anges deden

[tummygut]

This Rainbow Veggie Sandwich is not only nice to look at, but it's also very good for you. It has layers of colorful vegetables on top of whole grain bread, making a meal that is both crunchy and filling.

Ingredients: 1 large beetroot, thinly sliced. 1 large carrot, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cucumber, thinly sliced. 1 ripe avocado, mashed. 8 slices whole grain bread. Handful of alfalfa sprouts. Handful of baby spinach leaves. Salt and pepper to taste. Vegan mayonnaise optional.

Instructions: Toast the slices of whole grain bread until they get a little brown. Cover 4 pieces of bread with mashed avocado. Add baby spinach leaves, alfalfa sprouts, and cucumber slices on top. Add pepper and salt. Add another slice of bread on top. Do the same thing with the rest of the bread slices, but this time use different vegetables for each layer: carrot, beetroot, and yellow bell pepper. You can put vegan mayonnaise on the top slice of each sandwich if you want to. Cut the sandwiches in half diagonally and serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

scm appartment

[tummygut]

The sweet and sour taste of fresh red currants is bursting out of these muffins. A tasty treat for breakfast or as a snack, they are. The juicy currants give each bite a splash of color and a burst of fruity flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2/3 cup milk. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups fresh red currants.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Butter that has been melted, milk, eggs, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The fresh red currants should be added slowly. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through. Have fun with your homemade red currant muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

canadian millennials

[tummygut]

Indulge in the rich and decadent flavors of these Vegan Peanut Butter Cup Doughnuts. They are moist, chocolatey, and topped with a creamy peanut butter cup and chocolate ganache glaze. Perfect for satisfying your sweet cravings while staying vegan!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup smooth peanut butter. 2 tbsp vegetable oil. 1 tsp vanilla extract. 1/4 cup dairy-free mini peanut butter cups, chopped for topping. Vegan chocolate ganache for glazing.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, cocoa powder, and salt in a mixing bowl. To the dry ingredients, add the peanut butter, vegetable oil, almond milk, and vanilla extract. Beater should be well combined and smooth after mixing. Fill each cavity of the doughnut pan about two thirds full with batter after it has been greased. When a toothpick is inserted into a doughnut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After letting the doughnuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. After allowing the doughnuts to cool, make the vegan chocolate ganache and dip each doughnut's top into it. Let the extra ganache fall to the bottom. The doughnuts coated in ganache should have chopped vegan peanut butter cups sprinkled on top. Your vegan peanut butter cup doughnuts are now ready for consumption; just let the ganache set.

Prep Time: 15 minutes

Cook Time: 15 minutes

music at the northcourt

[tummygut]

This Paleo and gluten-free dish combines the freshness of zucchini noodles with the succulent flavor of lemon garlic shrimp, creating a light yet satisfying meal.

Ingredients: 2 medium zucchinis, spiralized. 1 lb large shrimp, peeled and deveined. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, juiced and zested. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Warm up a big pan with olive oil over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Add salt, pepper, lemon juice, and lemon zest to the shrimp to taste. Toss the spiralized zucchini noodles in the pan for about two minutes, or until they are hot all the way through. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

ems cakes and baking

[tummygut]

Indulge in this low carb twist on classic ravioli with zucchini ravioli. Thin slices of zucchini are filled with a creamy ricotta mixture, then simmered in marinara sauce until tender. It's a deliciously satisfying dish that's perfect for anyone following a keto lifestyle.

Ingredients: 2 large zucchinis. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1 egg. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup marinara sauce. Fresh basil leaves, for garnish optional.

Instructions: Cut the zucchini lengthwise into thin strips that are about 1/8 inch thick. You can use a mandoline slicer or a sharp knife for this. Put the ricotta cheese, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper in a bowl and mix them all together until they are well mixed. Put half of the zucchini slices on a flat surface. Put a little over a tablespoon of the ricotta mix on each zucchini slice. To make a "ravioli," put another slice of zucchini on top of each filled slice. To seal, press the edges together. Do it again with the rest of the zucchini slices and ricotta mixture. Put the marinara sauce in a pan and heat it over medium-low heat until it's warm. Make sure there is only one layer of zucchini ravioli in the pan with the marinara sauce as you carefully add them. Put the lid on the pan and let the ravioli cook for 5 to 7 minutes, or until the zucchini is soft. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

author reader cheerleader