harisnukem

[harisnukem]

A crispy and flavorful twist on classic fried chicken, this quinoa-crusted version adds a nutty texture and extra protein to the dish. The quinoa coating is seasoned with paprika, garlic, and onion powder for a delicious and wholesome meal.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 cup breadcrumbs. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 4 boneless, skinless chicken breasts. 1 cup buttermilk. Vegetable oil for frying.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper in a food processor and pulse them until they are all mixed together. Pulse until the food is very small. Coat each chicken breast in buttermilk, then cover it with the quinoa mixture and press it onto the chicken to stick. Put the vegetable oil in a big skillet and heat it over medium-high heat. Fry the chicken with the quinoa crust for about 4 minutes on each side, or until both sides are golden brown. Place the chicken on a baking sheet and bake in an oven that has already been heated for 15 to 20 minutes, or until the internal temperature reaches 165F 74C. After taking it out of the oven, let it cool down for a few minutes. Serve the fried chicken with a quinoa crust with your favorite sauce for dipping.

Prep Time: 20 minutes

Cook Time: 25 minutes

Miles

[harisnukem]

A quick and easy chili bar for last-minute entertaining. Perfect for a relaxed gathering with friends or family. Let everyone build their own bowl of delicious chili with a variety of toppings.

Ingredients: 2 cans black beans, drained and rinsed. 2 cans kidney beans, drained and rinsed. 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can diced tomatoes. 1 can tomato sauce. 2 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. Toppings: shredded cheese, sour cream, chopped green onions, cilantro, diced avocado.

Instructions: Brown the ground beef over medium heat in a big pot. Add the chopped onions and garlic, and saut the onions until they become transparent. Add the paprika, cumin, chili powder, salt, and pepper and stir. Add the tomato sauce, kidney beans, diced tomatoes, and black beans. Blend thoroughly. For 20 to 25 minutes, simmer on low heat to let the flavors meld. Taste and adjust seasoning. Present chili in bowls and arrange a chili bar with different toppings so that visitors can personalize their bowls.

Prep Time: 15 minutes

Cook Time: 25 minutes

Winnie Reeve

[harisnukem]

[harisnukem]

With its stuffing on top, this vegan carrot and parsnip gratin is a hearty and comforting dish that's great for any event. The soft carrots and parsnips are cooked in a tasty broth and milk mix, and then a layer of crispy vegan stuffing is put on top.

Ingredients: 500g carrots, peeled and sliced thinly. 500g parsnips, peeled and sliced thinly. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup vegetable broth. 1 cup non-dairy milk. 2 tablespoons nutritional yeast. Salt and pepper to taste. 2 cups vegan stuffing mix. 1/4 cup vegan butter, melted. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Slice the carrots and parsnips and add them to the pan. Stir the garlic into the vegetables. Bring it to a boil. Add the non-dairy milk and vegetable broth to the carrot and parsnip mix. Food yeast, salt, and pepper should be mixed in. Keep cooking for five more minutes. Put the mixture in a baking dish and spread it out evenly. Melt vegan butter and mix vegan stuffing mix in a bowl. Put this mix on top of the carrot and parsnip mix in the baking dish. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 10 minutes, or until the top is golden brown. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 45 minutes

Annie L

[harisnukem]

These sour gummies are paleo and keto-friendly, so you can eat them without feeling bad. They taste like fresh fruit and don't have any added sugars, so they're a great choice for a snack or dessert.

Ingredients: 2 cups fresh strawberries, hulled. 1/4 cup fresh lemon juice. 1/4 cup powdered erythritol. 3 tbsp gelatin powder. 1/4 cup water.

Instructions: In a blender, combine strawberries, lemon juice, and powdered erythritol until smooth. In a small saucepan, sprinkle gelatin over water and let it bloom for 5 minutes. Place saucepan over low heat and stir until gelatin is fully dissolved. Combine gelatin mixture with blended strawberry mixture. Pour mixture into silicone molds. Refrigerate for 2 hours or until set. Remove gummies from molds and store in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 5 minutes

Tara Eaton

[harisnukem]

A tasty mix of hot chocolate and coffee with a hint of hazelnut flavor that is great for getting warm on cold days.

Ingredients: 1 cup hot brewed coffee. 2 tablespoons hot chocolate mix. 1 tablespoon hazelnut syrup. Whipped cream optional. Crushed hazelnuts optional.

Instructions: In a mug, combine hot brewed coffee, hot chocolate mix, and hazelnut syrup. Stir well until the hot chocolate mix is dissolved. Top with whipped cream and crushed hazelnuts if desired. Serve hot and enjoy!

Prep Time: 3 minutes

Cook Time: 2 minutes

Tania

[harisnukem]

A hearty and flavorful soup featuring tender turkey meatballs, nutritious chickpeas, and vibrant mustard greens in a savory broth.

Ingredients: 1 lb ground turkey. 1 cup cooked chickpeas. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 1 onion, finely chopped. 2 cloves garlic, minced. 8 cups chicken broth. 3 cups mustard greens, chopped. 1 carrot, sliced. 1 celery stalk, diced. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put cooked chickpeas, breadcrumbs, Parmesan cheese, an egg that has been beaten, chopped onion, and minced garlic in a bowl. Form the meat into small balls after mixing it well. Put olive oil in a big pot and heat it over medium-low heat. Put in the meatballs and cook them until all sides are browned. Slice the carrot, dice the celery, and add the dried thyme to the pot. For three to five minutes, or until the vegetables get a little softer. Put in the chicken broth and raise the heat. Add pepper and salt to taste. Toss in the chopped mustard greens and cook for another 5 to 7 minutes, until the greens are soft. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 30 minutes

Stella

[harisnukem]

Layers of different fruit purees and smooth vanilla ice cream make these Tie-Dye Fruit Pops a visually stunning and refreshing treat.

Ingredients: 1 cup strawberries, hulled and diced. 1 cup blueberries. 1 cup kiwi, peeled and diced. 1 cup pineapple, diced. 1 cup mango, diced. 1 cup vanilla ice cream. 1 cup coconut milk.

Instructions: Make strawberry sauce smooth in a blender, then pour into a small bowl. Do the same thing again with blueberries, kiwis, pineapple, and mango to make four different fruit purees. Vanilla ice cream and coconut milk should be mixed well in a different bowl. In popsicle molds, layer the fruit purees and ice cream mixture to make a tie-dye effect. Put a popsicle stick in each mold and freeze them for at least four hours, or until they are solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 20 minutes

Cook Time: 240 minutes

Colton Adams

[harisnukem]

This baked cod recipe is bursting with flavor from the lemon herb crust. It's a simple yet elegant dish that's perfect for a weeknight dinner or entertaining guests.

Ingredients: 4 cod fillets. 1/4 cup breadcrumbs. 2 tablespoons grated Parmesan cheese. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh chives. 1 teaspoon lemon zest. 2 tablespoons melted butter. Salt and pepper to taste. Lemon wedges, for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the Parmesan cheese, parsley, dill, chives, and lemon zest to a small bowl and mix them together. Cod fillets should be put on a baking sheet that has parchment paper on it. Melt some butter and season the cod fillets with salt and pepper. Use the breadcrumb mixture to make a crust on top of each cod fillet. For 12 to 15 minutes, or until the fish is easy to flake with a fork, bake in an oven that has already been heated. Warm it up and serve it with lemon wedges.

Prep Time: 10 minutes

Cook Time: 15 minutes

Nathalie Anderson