Winnipeg Internet Pundits

[winnipeginternetpundits]

This Easy Herb Crusted Salmon with Tomato Relish is a quick and flavorful seafood dish that can be prepared in just 10 minutes. The combination of fresh herbs and crispy breadcrumbs enhances the natural flavor of the salmon, while the tangy tomato relish adds a burst of freshness.

Ingredients: 4 salmon fillets. 1/4 cup breadcrumbs. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 tablespoon balsamic vinegar. 1 tablespoon chopped fresh basil. 1 tablespoon chopped fresh chives.

Instructions: Preheat oven to 400F 200C. In a bowl, mix breadcrumbs, parsley, dill, olive oil, salt, and pepper. Place salmon fillets on a baking sheet lined with parchment paper. Press breadcrumb mixture onto the top of each salmon fillet. Bake in the preheated oven for 8-10 minutes, or until salmon is cooked through and crust is golden brown. While salmon is baking, prepare the tomato relish. In a separate bowl, combine cherry tomatoes, balsamic vinegar, basil, and chives. Serve the herb crusted salmon hot, topped with the tomato relish.

Kayla W

[winnipeginternetpundits]

Indulge in the ultimate chocolate lover's dream with this decadent chocolate trifle. Layers of rich chocolate cake, creamy chocolate mousse, and semi-sweet chocolate chips create a dessert that's perfect for any holiday party or special occasion.

Ingredients: 1 box of chocolate cake mix. 1 cup of heavy cream. 1 cup of milk. 1 package of instant chocolate pudding mix. 1 cup of semi-sweet chocolate chips. 1/2 cup of chocolate syrup. 1/2 cup of whipped cream. Chocolate shavings for garnish.

Instructions: Bake the chocolate cake according to package instructions. Let it cool and then cut it into small cubes. In a mixing bowl, whisk together the instant chocolate pudding mix and milk until it thickens. In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the chocolate pudding mixture to create a chocolate mousse. In serving glasses or a trifle dish, layer the chocolate cake cubes, chocolate mousse, and semi-sweet chocolate chips. Repeat the layering process until the glass or dish is filled. Drizzle chocolate syrup over the top and garnish with whipped cream and chocolate shavings. Chill the trifle in the refrigerator for at least 2 hours before serving. Serve cold and enjoy!

Brody C

[winnipeginternetpundits]

These Coconut Curry Pork Burgers are a fusion of flavors with the richness of coconut milk and the boldness of red curry paste. They are packed with aromatic herbs and spices, making them a delicious twist on the classic burger.

Ingredients: 1 lb ground pork. 1/4 cup breadcrumbs. 1/4 cup coconut milk. 2 tbsp red curry paste. 1 tsp fish sauce. 1 tsp brown sugar. 1/2 tsp grated ginger. 1/2 tsp minced garlic. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced tomato. Sliced red onion. Sliced cucumber.

Instructions: In a large bowl, combine ground pork, breadcrumbs, coconut milk, red curry paste, fish sauce, brown sugar, grated ginger, minced garlic, chopped cilantro, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat. Oil the grates to prevent sticking. Grill the burger patties for about 4-5 minutes per side or until cooked through and browned on the outside. While the patties are cooking, toast the burger buns on the grill until lightly golden. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty, sliced tomato, red onion, and cucumber slices. Top with the other half of the bun and serve hot. Enjoy your Coconut Curry Pork Burgers!

Jean

[winnipeginternetpundits]

This Easy Air Fryer Chicken Parmesan is a quick and delicious way to enjoy a classic Italian favorite. It's crispy on the outside, tender on the inside, and topped with marinara sauce and gooey melted mozzarella cheese.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 cup marinara sauce. 1/2 cup shredded mozzarella cheese. 1 teaspoon Italian seasoning. 1/2 teaspoon garlic powder. Salt and pepper to taste. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in a bowl and mix them together. Cover each chicken breast with the breadcrumb mixture and press it onto the chicken to make it stick. Use cooking spray on the air fryer basket. Make sure the chicken breasts that have been breaded don't touch each other when you put them in the air fryer basket. For 10 minutes, air fry the chicken at 375F 190C. With care, flip the chicken breasts over, and then add marinara sauce to the top of each one. Add mozzarella cheese shreds on top of the sauce. Air-fry for another 8 to 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked all the way through. Serve hot with your favorite side dish. If you want, you can add fresh basil on top.

Aimee Edwards

[winnipeginternetpundits]

This sunken chocolate amaretto cake is gluten-free and tastes great with dark chocolate and Amaretto liqueur. The cake tastes great with ground almonds, and the fresh berries give it a nice burst of flavor.

Ingredients: 200g dark chocolate at least 70% cocoa solids, broken into pieces. 200g unsalted butter, cubed. 200g caster sugar. 3 tablespoons Amaretto liqueur. 6 large eggs, separated. 75g ground almonds. Pinch of salt. Icing sugar, for dusting optional. Fresh raspberries or strawberries, to serve optional.

Instructions: Preheat the oven to 180C 350F and grease a 23cm 9-inch springform tin with butter or line with parchment paper. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, whisk together the egg yolks and caster sugar until pale and thick. Stir in the Amaretto liqueur. Fold the melted chocolate mixture into the egg yolk mixture until well combined. Gently fold in the ground almonds. In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually fold the egg whites into the chocolate mixture, being careful not to deflate the mixture. Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is set around the edges but still slightly wobbly in the center. Remove from the oven and allow to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely. Once cooled, dust with icing sugar if desired and serve with fresh raspberries or strawberries. Enjoy!

Kian Finnegan

[winnipeginternetpundits]

[winnipeginternetpundits]

These savory garlic-herb chicken thighs are bursting with flavor and are incredibly juicy. Perfect for a weeknight dinner or a special occasion.

Ingredients: 6 chicken thighs, bone-in, skin-on. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves. 1 teaspoon paprika. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together minced garlic, olive oil, rosemary, thyme, paprika, salt, and pepper. Rub the garlic-herb mixture all over the chicken thighs, ensuring they are evenly coated. Place the chicken thighs on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear, or the internal temperature reaches 165F 75C. Once cooked, remove from the oven and let rest for a few minutes before serving.

Gerard W

[winnipeginternetpundits]

Enjoy the crunchy goodness of this crispy tofu recipe, perfect for a quick and flavorful vegan meal. With a simple blend of spices and baking instead of frying, it's a healthier alternative without sacrificing taste!

Ingredients: 1 block extra firm tofu, pressed and cubed. 2 tablespoons cornstarch. 1 tablespoon soy sauce. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the tofu cubes with cornstarch until evenly coated. Add soy sauce, garlic powder, smoked paprika, salt, and black pepper to the tofu. Toss until tofu is well coated with the seasonings. Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper. Drizzle vegetable oil over the tofu cubes. Bake for 25-30 minutes, flipping halfway through, until tofu is golden brown and crispy. Serve hot and enjoy!

Bernard C

[winnipeginternetpundits]

A hearty and nutritious soup featuring quinoa, vegetables, and flavorful spices, made easy in the Instant Pot.

Ingredients: 1 cup quinoa, rinsed. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 2 carrots, diced. 2 stalks celery, diced. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups spinach, chopped. 2 tablespoons olive oil.

Instructions: Press the saut button on the Instant Pot and heat the olive oil. Put in the carrots, onions, and celery. Cook the onions until they become clear. Olive oil, salt, pepper, thyme, oregano, and garlic should all be added. Keep cooking for one more minute. Put in the quinoa, vegetable broth, and tomato slices. Use a stir to mix. Put the lid back on top of the Instant Pot and set it to high pressure for 5 minutes. Leave the pressure to drop on its own for 10 minutes after the timer goes off, then do a quick release. Add chopped spinach and stir until it wilts. Enjoy while hot!

Martha S

[winnipeginternetpundits]

This Kale Salad with Tahini Dressing is a nutritious and delicious way to enjoy kale. The creamy tahini dressing adds a rich and nutty flavor, while the Parmesan cheese, pumpkin seeds, and cranberries provide a delightful contrast of textures and tastes. It's a perfect side dish or a light meal option.

Ingredients: 4 cups chopped kale. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese. 1/4 cup roasted pumpkin seeds. 1/4 cup dried cranberries.

Instructions: Wash and dry the kale leaves thoroughly, then chop them into bite-sized pieces. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing. Pour the dressing over the chopped kale and massage it into the leaves for a few minutes to soften them and evenly coat with the dressing. Sprinkle grated Parmesan cheese, roasted pumpkin seeds, and dried cranberries over the salad. Toss everything together until the ingredients are well combined. Serve immediately or refrigerate for later use.

Cameron N

[winnipeginternetpundits]

A flavorful and nutritious vegan curry packed with chickpeas, broccoli, spinach, and potatoes, simmered in creamy coconut milk and aromatic spices.

Ingredients: 1 cup chickpeas, cooked. 2 cups broccoli florets. 2 cups spinach leaves. 2 medium potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1-inch ginger, grated. 1 can 400ml coconut milk. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 teaspoon coriander powder. Salt to taste. 2 tablespoons vegetable oil. Fresh cilantro leaves for garnish.

Instructions: In a large pan, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until fragrant. Add diced potatoes and cook until they start to brown, stirring occasionally. Add broccoli florets and cook for another 2-3 minutes. Stir in cooked chickpeas and spinach leaves. Add curry powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat all the vegetables. Pour in the coconut milk and stir until everything is well combined. Cover the pan and let the curry simmer for about 15-20 minutes or until the potatoes are tender, stirring occasionally. Once the potatoes are cooked through and the sauce has thickened, remove from heat. Serve hot, garnished with fresh cilantro leaves. Enjoy your delicious Chickpea Broccoli Spinach Potato Curry!

Stacy M

[winnipeginternetpundits]

Savour the ideal fusion of chocolate and cheesecake by biting into these adorable cookies. They're chewy, soft, and utterly delicious!

Ingredients: 1 cup cream cheese. 1/2 cup unsalted butter. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips. 1/2 cup chopped pecans optional. Powdered sugar for dusting.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Cream cheese, unsalted butter, and granulated sugar should all be combined in a mixing bowl and beaten until smooth and creamy. Whisk in the egg and vanilla extract until thoroughly blended. Mix the flour, baking soda, cocoa powder, and salt in a different bowl. When a dough forms, gradually add the dry ingredients to the cream cheese mixture and stir. Add the chopped pecans if using and chocolate chips and stir. Form dough into tablespoon-sized portions by scooping it out and rolling it into balls. Leaving some space between each cookie, place them on the baking sheet that has been prepared. For 10 to 12 minutes, or until the edges are set but the centers are still slightly soft, bake in a preheated oven. After taking the cookies out of the oven, allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. When serving, dust with powdered sugar. Savor the mouthwatering Chocolate Cheesecake Cookies!

Roy Elliott

[winnipeginternetpundits]

This vegan lentil soup is hearty, flavorful, and oil-free, making it a healthy option for a cozy meal. Packed with protein and fiber, it's perfect for chilly days.

Ingredients: 1 cup dry green lentils. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 can 14 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Run cold water over the lentils and drain them. Put the onion and garlic in a large pot and add a little vegetable broth. Cook until the onion is clear. It will take another 5 minutes after you add the carrots and celery. Add the bean sprouts, tomato chunks, cumin, smoked paprika, thyme, and vegetable broth. Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the lentils are soft. Add pepper and salt to taste. Serve hot with fresh parsley on top.

Pierre Mercer

[winnipeginternetpundits]

Enjoy chocolate chili ice cream's rich and spicy flavors. This one-of-a-kind dessert has the smoothness of chocolate and a hint of heat from the cinnamon and cayenne pepper. It's a great treat for chocolate lovers who like to try new things.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper.

Instructions: Over medium-low heat, mix heavy cream, whole milk, and sugar in a saucepan. Mix the sugar in until it's gone. Add cocoa powder and mix well until smooth. After taking it off the heat, add the ground cinnamon, cayenne pepper, and vanilla extract and mix them in. After the mixture has cooled to room temperature, put it in the fridge for about two hours to make it cold. Put the chilled mixture into an ice cream maker and churn it for the amount of time the manufacturer says, which is usually between 20 and 25 minutes. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. Grate or sprinkle cocoa powder or chocolate on top of each scoop of chocolate chili ice cream that you serve.

Kelly

[winnipeginternetpundits]

You can eat these vegan chocolate chip cheesecake bars without feeling bad about it because they are gluten-free and paleo-friendly. The best dessert or snack is one that has both creamy cashew cheesecake and a chewy chocolate chip crust.

Ingredients: 1 cup soaked cashews. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1 cup almond flour. 2 tbsp coconut flour. 2 tbsp maple syrup. 2 tbsp coconut oil, melted. 1/4 tsp baking soda. 1/4 tsp salt.

Instructions: Set the oven to 350F 175C and heat it up. If you soak cashews in maple syrup, add them to a food processor along with coconut cream, coconut oil, vanilla extract, and salt. Blend the mixture until it is smooth and creamy. Add the chocolate chips that don't contain dairy. Use a different bowl to mix the coconut flour, maple syrup, baking soda, salt, and baking oil until a dough forms. To make the crust, press the dough into the bottom of a baking dish that has been lined with parchment paper. Spread the cheesecake mix out evenly over the crust. When the edges are golden brown, it's done baking. Let it cool all the way down before cutting it into bars.

Monty

[winnipeginternetpundits]

This Crock Pot Pumpkin Butter is a delightful vegan spread perfect for toast, muffins, or as a topping for oatmeal or pancakes. It's easy to make and bursting with warm, autumn flavors.

Ingredients: 4 cups pumpkin puree. 1 cup apple juice. 1 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 teaspoon vanilla extract.

Instructions: In a crock pot, combine pumpkin puree, apple juice, brown sugar, cinnamon, nutmeg, cloves, ginger, and vanilla extract. Stir well to combine all ingredients. Cook on low heat for 6-8 hours, stirring occasionally. Once the mixture has thickened to your desired consistency, remove from heat. Allow pumpkin butter to cool before transferring to jars or containers for storage. Refrigerate and use within 2-3 weeks.

Lori Burton

[winnipeginternetpundits]

Indulge in a delightful Gourmet Charcuterie Platter, featuring an assortment of cured meats, cheeses, fruits, nuts, and accompaniments. Perfect for entertaining guests or enjoying a cozy evening in.

Ingredients: Assorted cured meats prosciutto, salami, chorizo, etc. - 200g each. Assorted cheeses brie, aged cheddar, gouda, etc. - 150g each. Olives kalamata, green, stuffed, etc. - 100g. Mixed nuts almonds, cashews, walnuts, etc. - 100g. Fresh fruits grapes, figs, apple slices, etc. - 200g. Dried fruits apricots, cranberries, dates, etc. - 100g. Crackers or breadsticks - 150g. Honey or fig jam - for serving. Fresh herbs rosemary, thyme - for garnish.

Instructions: Put the different kinds of cheeses and cured meats on a large platter, leaving space between them. Fill small bowls with mixed nuts, fresh fruits, dried fruits, and olives. Arrange them around the platter. Fill in any empty spots on the platter with crackers or breadsticks. You can serve fig jam in a small dish or drizzle honey over the cheeses. Add fresh herbs to the platter to make it look nicer and give it more flavor.

Brittany Day