Your Daily Doodles

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[yourdailydoodles]

Tuna Kimbap is a delicious variation of traditional Korean sushi rolls, filled with flavorful tuna and fresh vegetables. It's perfect for a light meal or snack.

Ingredients: 4 nori seaweed sheets. 2 cups cooked sushi rice. 2 cans tuna, drained. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 carrot, julienned. 1 cucumber, julienned. 1 avocado, sliced. Toasted sesame seeds for garnish. Pickled ginger for serving. Wasabi for serving. Soy sauce for serving.

Instructions: Put tuna, soy sauce, sesame oil, and rice vinegar in a bowl and mix them together. On a bamboo sushi mat, put a sheet of nori. Cover the nori sheet with a thin layer of sushi rice, leaving a small edge around the edges. Put the avocado, carrot, cucumber, and tuna in a line down the middle of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the roll into small pieces that are easy to eat. Do it again with the rest of the ingredients and nori sheets. Add toasted sesame seeds as a garnish. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 20 minutes

Cook Time: 0 minutes

ESOL

[yourdailydoodles]

Deliciously grilled marinated shrimp with a flavorful blend of soy, honey, garlic, and spices. Perfect for a quick and tasty barbecue!

Ingredients: 1 pound large shrimp, peeled and deveined. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Mix olive oil, soy sauce, honey, minced garlic, grated ginger, paprika, cayenne pepper, salt, and pepper in a bowl. This will make the marinade. Make sure the shrimp are well coated with the marinade after they have been peeled and deveined. Put them in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Put the shrimp that have been marinated on skewers, making sure there is space between each shrimp. Heat the grill and add the shrimp skewers. Cook for two to three minutes on each side, or until the shrimp are opaque and grill marks show. Take the shrimp off the grill and add fresh cilantro on top. Put the shrimp in a marinade on the grill and serve them hot.

Prep Time: 40 minutes

Cook Time: 6 minutes

Carrick Academy D and T

[yourdailydoodles]

If you're on a keto diet, these chocolate fat bombs are a great treat. They're great for keeping you in ketosis because they're low in carbs and high in healthy fats.

Ingredients: 1 cup coconut oil. 1 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or stevia adjust to taste. 1 tsp vanilla extract. 1/4 cup unsweetened shredded coconut flakes optional.

Instructions: Melt coconut oil in a saucepan over low heat. Once melted, remove from heat and whisk in cocoa powder until smooth. Stir in powdered erythritol or stevia and vanilla extract. Pour mixture into silicone molds or an ice cube tray. Optional: Sprinkle shredded coconut flakes on top of each fat bomb. Place in the freezer for 1-2 hours until set. Once solid, remove from molds and store in an airtight container in the freezer.

Prep Time: 10 minutes

Cook Time: 0 minutes

Kelli Teaching Connections

[yourdailydoodles]

Use this simple smoker recipe to transform your wet jerky into a tasty and smoky snack. Rich flavors are infused by the marinade, and the ideal amount of smokiness is added by the slow smoking process. Perfect for a high-protein, portable snack!

Ingredients: 2 lbs wet jerky strips. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tablespoons honey. 1 tablespoon liquid smoke. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper.

Instructions: In a bowl, mix soy sauce, Worcestershire sauce, honey, liquid smoke, garlic powder, onion powder, black pepper, and cayenne pepper to create the marinade. Place wet jerky strips into a resealable plastic bag or a shallow dish. Pour the marinade over the jerky, ensuring all pieces are well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight. Preheat the smoker to 160F 71C. Remove the jerky from the marinade and pat dry with paper towels. Arrange the jerky on smoker racks, leaving space between each piece for proper airflow. Smoke the wet jerky at 160F 71C for 2-3 hours or until it reaches your desired level of dryness, checking periodically. Once dried, remove from the smoker and let it cool before storing in an airtight container.

Prep Time: 240 minutes

Cook Time: 180 minutes

Raphael Escobar

[yourdailydoodles]

This vibrant pink potato salad with quinoa and beets is not only visually appealing but also packed with flavor and nutrition. The creamy Greek yogurt dressing adds a tangy and creamy element that perfectly complements the earthy sweetness of the beets and the fluffy quinoa. It's a delightful side dish or a wholesome meal on its own.

Ingredients: 1 cup quinoa. 2 cups water. 4 small pink potatoes, diced. 2 medium beets, peeled and diced. 1/2 cup Greek yogurt. 2 tablespoons olive oil. 1 tablespoon lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse the quinoa thoroughly under cold water and drain. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large pot of salted boiling water, cook the diced pink potatoes for about 10-12 minutes, or until they are tender but not mushy. Drain and let them cool. In a separate pot of salted boiling water, cook the diced beets for about 10-15 minutes, or until they are fork-tender. Drain and let them cool. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing. In a large mixing bowl, combine the cooked quinoa, diced pink potatoes, and diced beets. Pour the yogurt dressing over the quinoa and vegetables, and gently toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together. Before serving, garnish with fresh parsley and a sprinkle of salt and pepper if desired. Enjoy your Pink Potato Salad with Quinoa and Beets!

Prep Time: 15 minutes

Cook Time: 25 minutes

Richard Leopold

[yourdailydoodles]

This fragrant, spicy Chinese eggplant stir-fry with a garlicky sauce will fulfill your desire for a tasty, easy-to-make supper. This stir-fry has an ideal harmony of savory, spicy, and sweet flavors, along with an abundance of vibrant vegetables.

Ingredients: 2 Chinese eggplants, cut into strips. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup sliced mushrooms. 1/2 cup snow peas, trimmed. 1/2 cup sliced carrots. 1/2 cup sliced green onions. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon Sriracha sauce. 1 teaspoon sesame oil. 1 teaspoon cornstarch mixed with 2 teaspoons water. Salt and pepper to taste.

Instructions: To make the spicy garlic sauce, combine the soy sauce, rice vinegar, honey, Sriracha sauce, and sesame oil in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the minced garlic for 30 seconds or until fragrant. Stir-fry the Chinese eggplant strips for approximately five minutes, or until they begin to soften and turn a light shade of brown. Add the bell peppers, carrots, snow peas, and sliced mushrooms. The veggies should be crisp-tender after another three to four minutes of stir-frying. Coat the stir-fried vegetables evenly by pouring the hot garlic sauce over them and tossing. To thicken the sauce, stir in the cornstarch mixture and the sliced green onions. Stir-fry the vegetables for a further one to two minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Take off the heat and serve hot with cooked noodles or rice. If desired, garnish with extra sliced green onions. Savor your Stir-fried Chinese Eggplant with Spicy Garlic Sauce!

Prep Time: 15 minutes

Cook Time: 15 minutes

Amphitheatre Primary School

[yourdailydoodles]

The earthy sweetness of pumpkin and the salty savory flavor of halloumi come together in this pumpkin halloumi burger, making it a tasty and filling vegetarian option.

Ingredients: 300g pumpkin puree. 200g halloumi cheese, sliced. 4 burger buns. 1 red onion, thinly sliced. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. Salt and pepper to taste. Lettuce leaves. Sliced tomato.

Instructions: Warm the oven up to 390F 200C. Add ground cumin, salt, and pepper to a bowl and mix in the pumpkin puree. Place the pumpkin puree that has been seasoned on a baking sheet. Bake for 15 to 20 minutes, or until it starts to turn a little caramelized. Put olive oil in a pan and heat it over medium-low heat. Put in the halloumi slices and cook for two to three minutes on each side, until the cheese turns golden brown. To make burger buns a little crisp, toast them in the oven for a few minutes. Spread a lot of pumpkin puree on the bottom half of each bun before putting the burgers together. Add cooked halloumi slices, tomato slices, red onion slices, and lettuce leaves on top. Put the top half of the bun on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Luiz Valerio Writer

[yourdailydoodles]

The sour taste of Dijon mustard and the sweetness of maple syrup work well together in this chicken recipe to make a dish that will impress. There are only a few simple things you need to make it.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup Dijon mustard. 1/4 cup maple syrup. 1 tablespoon red wine vinegar. Salt and pepper to taste. Fresh rosemary sprigs for garnish optional.

Instructions: Preheat oven to 425F 220C. In a small bowl, mix together Dijon mustard, maple syrup, and red wine vinegar. Season chicken breasts with salt and pepper on both sides. Place chicken breasts in a baking dish lined with parchment paper. Pour the mustard mixture over the chicken breasts, making sure they are evenly coated. Bake for 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 165F 74C, basting occasionally with the sauce. Garnish with fresh rosemary sprigs if desired before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

mia era

[yourdailydoodles]

These lamb sliders with tzatziki are a Mediterranean-inspired twist on classic sliders. The juicy lamb patties are seasoned with aromatic spices and served with a creamy tzatziki sauce that adds a burst of flavor. Perfect for a small get-together or a tasty snack.

Ingredients: 1 lb ground lamb. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp ground cumin. Salt and pepper to taste. Slider buns. Lettuce leaves. Tomato slices. Tzatziki sauce.

Instructions: Ground lamb, breadcrumbs, red onion, minced garlic, dried oregano, ground cumin, salt, and pepper should all be mixed together in a bowl. Make small patties about the size of sliders out of the mixture. Warm up a grill or griddle on the stove over medium-high heat. The sliders should be cooked for three to four minutes on each side, or until they're done the way you like them. For one minute, put the slider buns on the grill and toast them until they get a little crispy. Put tzatziki sauce on the bottom half of every bun. Put a lamb slider patty on the bun with tzatziki on it. Add tomato slices and lettuce leaves on top. Add the top bun and use a toothpick to hold it in place if you need to. Put extra tzatziki sauce on the side so that you can dip your lamb sliders in it. Have fun with your tasty lamb sliders and tzatziki!

Prep Time: 15 minutes

Cook Time: 8 minutes

library nhs

[yourdailydoodles]

This comforting and creamy dish is often served at gatherings. It's also called Mormon Potatoes or cheesy potato casserole. Hash browns, cheese, sour cream, and a crunchy cornflake topping are all mixed together in this recipe to make a delicious side dish.

Ingredients: 1 package 30 ounces frozen shredded hash brown potatoes, thawed. 1/2 cup unsalted butter, melted. 1 can 10.5 ounces condensed cream of chicken soup. 1 container 16 ounces sour cream. 1 small onion, finely chopped. 2 cups shredded cheddar cheese. 2 cups crushed cornflakes. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine thawed hash browns, melted butter, condensed soup, sour cream, chopped onion, and shredded cheddar cheese. Season with salt and pepper to taste. Spread mixture into a greased 9x13-inch baking dish. Top with crushed cornflakes. Bake in preheated oven for 45-50 minutes, or until golden brown and bubbly. Let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

Janelle Salanga

[yourdailydoodles]

Chicken and Beet Arancini are tasty rice balls made in the style of Italian food. They are filled with tender chicken and earthy beets and covered in crunchy breadcrumbs. These tasty treats are great as an appetizer or as a snack.

Ingredients: 1 cup Arborio rice. 2 1/2 cups chicken broth. 1 cup cooked chicken, shredded. 1/2 cup cooked beets, finely chopped. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 1 egg, beaten. Salt and pepper to taste. Oil for frying.

Instructions: In a saucepan, bring the chicken broth to a simmer over medium heat. Add Arborio rice and cook, stirring constantly, until the rice absorbs the broth and becomes creamy, about 20 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the cooked rice, shredded chicken, chopped beets, Parmesan cheese, breadcrumbs, beaten egg, salt, and pepper. Mix well. Using wet hands, shape the mixture into small balls, about the size of golf balls. Heat oil in a deep frying pan over medium heat. Fry the arancini balls in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 30 minutes

Cook Time: 20 minutes

Raphael Escobar

[yourdailydoodles]

These garlic fries are crispy, flavorful, and irresistibly delicious. They make a perfect snack or side dish for any occasion.

Ingredients: 4 large potatoes, cut into fries. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped parsley.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potato fries with minced garlic, olive oil, salt, pepper, and paprika until evenly coated. Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy. Once done, sprinkle with grated Parmesan cheese and chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Barwick In Elmet Tennis Club

[yourdailydoodles]

This quick and easy potato recipe is perfect for a speedy side dish or snack. With just a few simple ingredients and a microwave, you can have deliciously seasoned potatoes ready in no time.

Ingredients: 4 medium potatoes, washed and diced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Place diced potatoes in a microwave-safe dish. Drizzle olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly. Microwave on high for 4 minutes or until potatoes are tender, stirring halfway through. Garnish with fresh parsley before serving.

Prep Time: 5 minutes

Cook Time: 4 minutes

Jazz Duo

[yourdailydoodles]

The soft apples, juicy mixed berries, and crunchy oat topping in this vegan Apple Berry Crisp make it a delicious treat. It's naturally sweetened with maple syrup and flavored with cinnamon, making it a delicious dessert that's great for any event. It's also paleo, gluten-free, and okay for people on the autoimmune protocol AIP.

Ingredients: 4 apples, peeled and sliced. 1 cup mixed berries such as blueberries, strawberries, raspberries. 1 tablespoon lemon juice. 1/4 cup maple syrup. 1 teaspoon cinnamon. 1/2 cup almond flour. 1/2 cup rolled oats. 1/4 cup coconut oil, melted. 1/4 cup chopped nuts such as walnuts or pecans. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a large bowl, toss sliced apples and mixed berries with lemon juice, maple syrup, and cinnamon. Transfer the fruit mixture into a baking dish. In a separate bowl, combine almond flour, rolled oats, melted coconut oil, chopped nuts, and a pinch of salt. Mix until crumbly. Spread the oat mixture evenly over the fruit in the baking dish. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly. Remove from oven and let cool slightly before serving. Enjoy warm, optionally topped with dairy-free vanilla ice cream or coconut whipped cream.

Prep Time: 15 minutes

Cook Time: 40 minutes

Jayson Johnson Strike Five Films

[yourdailydoodles]

Tender salmon fillets are combined with robust spices in this recipe for chili blackened salmon to create a tasty and filling Paleo meal. It's ideal for special occasions or weeknight dinners because it's quick and simple to make.

Ingredients: 4 salmon fillets about 6 ounces each. 2 tablespoons chili powder. 1 tablespoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cayenne pepper. 1/2 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the chili powder, paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, and black pepper. Rub the spice mixture evenly over both sides of the salmon fillets. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets to the skillet, skin-side down. Cook for 2-3 minutes until the salmon is blackened on the bottom. Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the salmon is cooked to your desired level of doneness. Remove from the oven and let the salmon rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

The Voyage Of Odysseus

[yourdailydoodles]

A tasty and comforting soup with meatballs, vegetables, and pasta. It's perfect for a warm meal on a cold day.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1 tsp salt. 1/2 tsp black pepper. 1 tbsp olive oil. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 8 cups beef broth. 1 can 14 oz diced tomatoes. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. 1 cup small pasta e.g., ditalini. 2 cups fresh spinach, chopped. Salt and pepper to taste.

Instructions: In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, salt, and black pepper. Form small meatballs and set aside. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Saut until vegetables are tender. Add minced garlic and cook for an additional minute. Pour in beef broth, diced tomatoes, oregano, basil, and thyme. Bring to a simmer. Gently add meatballs to the simmering soup. Cook for 10-12 minutes until meatballs are cooked through. Add pasta and cook according to package instructions until al dente. Stir in chopped spinach and cook until wilted. Season with salt and pepper to taste. Serve hot and enjoy your hearty Meatball and Vegetable Soup with Pasta!

Prep Time: 20 minutes

Cook Time: 30 minutes

The Road To Athens

[yourdailydoodles]

This Crockpot Turkey Chili is easy to prepare and perfect for a hearty meal. Loaded with lean ground turkey, beans, vegetables, and aromatic spices, it's a wholesome dish that's both versatile and delicious. Let your slow cooker do the work while you enjoy the delightful aroma filling your kitchen.

Ingredients: 1 lb ground turkey. 1 onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels fresh or frozen. 1 cup chicken broth. 2 tablespoons chili powder. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a skillet, cook ground turkey until browned. Drain excess fat. Transfer cooked turkey to the crockpot. Add chopped onion, bell peppers, minced garlic, kidney beans, black beans, diced tomatoes, corn kernels, chicken broth, chili powder, ground cumin, salt, and pepper to the crockpot. Stir well to combine all ingredients. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until flavors meld and chili thickens to desired consistency. Adjust seasoning if necessary before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Rebecca Elia MD