tsudanym

[tsudanym]

Indulge in the cozy flavors of a homemade chai latte made with freshly brewed chai concentrate. This aromatic and comforting drink is perfect for warming up on chilly days or as a treat any time of year.

Ingredients: 2 cups water. 8 black tea bags. 2 cinnamon sticks. 1 tbsp cardamom pods. 1 tbsp whole cloves. 1 tbsp black peppercorns. 1 tbsp fresh ginger, sliced. 2 cups milk any kind. Honey or sugar to taste. Ground cinnamon for garnish optional.

Instructions: In a saucepan, bring water to a boil. Reduce heat to low and add tea bags, cinnamon sticks, cardamom pods, cloves, peppercorns, and ginger. Simmer for 20 minutes, stirring occasionally. Remove from heat and let cool. Strain the mixture into a clean jar or container, discarding the solids. Store homemade chai concentrate in the refrigerator for up to two weeks. To make a chai latte, heat milk in a saucepan or microwave until hot but not boiling. For each serving, mix 1 part homemade chai concentrate with 2 parts hot milk. Sweeten with honey or sugar to taste. Garnish with ground cinnamon if desired. Serve hot and enjoy!

Aden C

[tsudanym]

These delightful cake pops combine the creamy goodness of chocolate ice cream with the crunchy texture of hazelnuts and the fun of colorful sprinkles. Perfect for a refreshing treat on a hot day or as a whimsical dessert for any occasion!

Ingredients: 1 cup chocolate ice cream. 1/4 cup crushed hazelnuts. 2 tablespoons sprinkles. 10 cake pops sticks.

Instructions: Take little scoops of chocolate ice cream and roll them into balls. Place each ice cream ball on a tray that has been lined with parchment paper. Then, put a cake pop stick in each one. Cover the ice cream balls with crushed hazelnuts and sprinkles. Lightly press the toppings to stick. Put the cake pops in the freezer for at least 30 minutes, or until they are hard. Serve and have fun!

Rebecca Gellars

[tsudanym]

A hearty and flavorful soup featuring loaded pinto beans, vegetables, and quinoa, topped with fresh avocado, cilantro, and crunchy tortilla strips.

Ingredients: 1 cup dried pinto beans, soaked overnight. 6 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 4 oz green chilies, chopped. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup frozen corn kernels. 1 cup cooked quinoa. 1 avocado, sliced. 1/2 cup cilantro, chopped. 1 lime, cut into wedges. Tortilla strips for garnish. Shredded cheese for topping.

Instructions: In a large pot, combine soaked pinto beans and vegetable broth. Bring to a boil, then reduce heat and simmer until beans are tender about 1-1.5 hours. In a separate pan, saut diced onion and minced garlic until translucent. Add sauted onion and garlic to the pot of beans. Stir in diced tomatoes, green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for an additional 15-20 minutes. Add frozen corn and cooked quinoa to the soup. Cook for an additional 10 minutes. Serve the soup hot, garnished with sliced avocado, chopped cilantro, lime wedges, tortilla strips, and shredded cheese.

Bobbi Morton

[tsudanym]

A filling and healthy vegan soup made with vegetables, aromatic spices, and split peas. Just right for a cozy meal!

Ingredients: 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 lb dried split peas, rinsed. 6 cups vegetable broth. 1 tsp dried thyme. 1 bay leaf. Salt and pepper, to taste.

Instructions: Add all ingredients to the Instant Pot or Crock Pot. For Instant Pot: Cook on high pressure for 15 minutes, then let the pressure naturally release for 10 minutes before quick releasing any remaining pressure. For Crock Pot: Cook on low for 8 hours or high for 4 hours. Remove the bay leaf and blend the soup until smooth using an immersion blender or transfer to a blender in batches. Season with salt and pepper to taste before serving.

Quintin S

[tsudanym]

The crunchy, salty prosciutto and creamy avocado on top of perfectly toasted bread in this crispy prosciutto and avocado toast recipe go together very well. This dish is simple but classy, and it's great for breakfast, brunch, or a light lunch.

Ingredients: 4 slices of bread. 8 slices of prosciutto. 2 ripe avocados, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic glaze optional. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 400F 200C. Arrange prosciutto slices on a baking sheet lined with parchment paper. Bake in preheated oven for 8-10 minutes, or until crispy. While prosciutto is baking, toast the bread slices to desired level of crispiness. Once prosciutto is crispy, remove from oven and set aside. Spread avocado slices evenly over toasted bread slices. Drizzle olive oil over avocado slices and sprinkle with salt and pepper to taste. Top each avocado toast with 2 slices of crispy prosciutto. Optional: Drizzle with balsamic glaze and garnish with fresh basil leaves. Serve immediately and enjoy!

Gia Waters

[tsudanym]

These chunky shrimp burgers are packed with flavor and topped with a creamy avocado aioli sauce. They're perfect for a quick and delicious meal!

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 2 ripe avocados. 2 cloves garlic. 1/4 cup mayonnaise. 1 tbsp lime juice. Salt to taste. Pepper to taste. 4 burger buns.

Instructions: In a food processor, pulse shrimp until coarsely chopped. Transfer chopped shrimp to a bowl and add breadcrumbs, cilantro, green onions, egg, salt, and pepper. Mix until well combined. Divide the mixture into 4 portions and shape them into burger patties. Heat a skillet over medium heat and cook the shrimp patties for about 3-4 minutes on each side or until cooked through. While the patties are cooking, prepare the avocado aioli by mashing avocados with garlic, mayonnaise, lime juice, salt, and pepper in a bowl until smooth and creamy. Toast the burger buns lightly. Spread avocado aioli on the bottom half of each bun. Place a shrimp patty on top of the aioli, then add any desired toppings such as lettuce, tomato, or onion. Cover with the top half of the bun and serve immediately.

143Records

[tsudanym]

These pancakes are delicious because they have cinnamon, pecans, and cornmeal in them. For a cozy breakfast or brunch treat, these are great.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 cup chopped pecans. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and ground cinnamon. Add chopped pecans to the dry ingredients and mix well. In another bowl, whisk together eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to set, then flip the pancakes and cook until golden brown on both sides. Repeat with the remaining batter. Serve the Cinnamon Pecan Cornmeal Pancakes warm with maple syrup or your favorite toppings.

Leo Simpson

[tsudanym]

This appetizer is a tasty keto-friendly take on the classic BLT sandwich. It has crisp lettuce leaves filled with tasty bacon, juicy cherry tomatoes, and smooth mayo.

Ingredients: 6 large lettuce leaves. 12 slices cooked bacon. 12 cherry tomatoes, halved. 1/4 cup mayonnaise. 2 tablespoons chopped fresh basil. Salt and pepper to taste.

Instructions: Place the lettuce leaves on a clean surface. Place a little mayonnaise on top of every lettuce leaf. Add two slices of bacon to the top of each leaf. On top of each layer of bacon, put four cherry tomato halves. Place small pieces of basil on top of the tomatoes. Add pepper and salt to taste. Use toothpicks to hold each lettuce leaf together as you roll it up tightly. Cut each roll into small pieces that you can easily eat. Put them on a platter and serve them cold.

Lance Ingram