wheresoulsembrace

[wheresoulsembrace]

A creamy crockpot tortellini soup with Italian sausage, fresh vegetables, and a lot of different flavors that tastes great and makes you feel good. Great for a cozy family dinner or having people over.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 4 cups chicken broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package 9 oz fresh or frozen cheese tortellini. 2 cups fresh spinach, chopped. 1 cup heavy cream. 1/2 cup grated Parmesan cheese.

Instructions: Cook the Italian sausage in a pan over medium-low heat until it turns brown. Get rid of extra fat. To the pan, add the minced garlic, chopped onion, chopped carrot, and chopped celery. Cook the vegetables until they get soft. Put the sausage and vegetable mix in the crockpot. To the crockpot, add chicken broth, chopped tomatoes, dried oregano and basil, salt, and black pepper. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put cheese tortellini, chopped spinach, heavy cream, and grated Parmesan cheese in the crockpot about 30 minutes before you want to serve it. Mix well. Keep cooking with the lid on until the tortellini is soft and the soup is hot all the way through. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 6-8

Tracey Moyer

[wheresoulsembrace]

A hearty and flavorful beef stew cooked slowly with stout beer, perfect for warming up on chilly days.

Ingredients: 1.5 lbs beef chuck, cubed. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 3 carrots, sliced. 2 potatoes, diced. 2 cups beef broth. 1 cup stout beer. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 1/4 cup all-purpose flour. Chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the beef cubes. Put olive oil in a pan and heat it over medium-high heat. Brown the beef cubes all over in a pan, then put them in a slow cooker. Set the slow cooker on low and add the potatoes, onions, garlic, and carrots. Mix stout beer, tomato paste, thyme, rosemary, and bay leaf with beef broth in a bowl. Add the mix to the slow cooker with the beef and vegetables. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is soft. Mix flour and 1/4 cup of stew liquid together in a small bowl to make a slurry. The slurry will thicken the stew if you stir it in. Serve hot with fresh parsley chopped on top.

Prep Time: 20 minutes

Cook Time: 300 minutes

Vanessa

[wheresoulsembrace]

The smoky flavor of chorizo and the sweetness of the potatoes come together in this fantastic Sweet Potato and Chorizo Pasta. The dish is made even better with fragrant herbs and spices. It's a hearty and filling meal.

Ingredients: 2 medium sweet potatoes, peeled and diced. 8 oz chorizo sausage, sliced. 8 oz penne pasta. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup chicken broth. 1 teaspoon smoked paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the penne pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. To the pan, add chorizo slices and diced sweet potatoes. The chorizo should be browned and the sweet potatoes should be soft. Chicken broth, smoked paprika, and dried thyme should all be stirred in. Add pepper and salt. Let the sauce simmer for 10 to 12 minutes so that the flavors can blend and the sauce gets a little thicker. Toss the cooked penne pasta in the sauce after adding it to the pan. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Nicholas Beltran

[wheresoulsembrace]

Indulge in a sophisticated yet relaxed birthday celebration with a Wine & Cheese Pairing Extravaganza. This simple yet elegant spread is perfect for mingling and enjoying the company of friends while savoring a variety of delicious cheeses paired with complementary wines.

Ingredients: 3 bottles of assorted wine red, white, ros. Assorted cheese platter brie, gouda, cheddar, blue cheese. Baguette slices. Grapes. Assorted nuts walnuts, almonds, cashews. Honey or fig jam. Fresh herbs rosemary, thyme.

Instructions: Put the cheese platter on a large serving board. It should have slices of brie, gouda, cheddar, and blue cheese. Slice the baguette and put it in a basket or on a separate plate. Place different kinds of nuts, grapes, and a small bowl of honey or fig jam around the cheese platter. Let the different wines breathe for at least 15 minutes after you open and decant them. Put a wine glass next to every bottle of wine. Add fresh herbs to the cheese platter to give it an extra flavor boost and make it look better. Encourage your guests to try different combinations of wine and cheese to see which ones they like best. Spend time with friends and family and enjoy the wonderful combinations of tastes and smells.

Prep Time: 20 minutes

Cook Time: 0 minutes

Elliot Keller

[wheresoulsembrace]

Two refreshing gin and tonic variations perfect for the autumn season, featuring the vibrant flavors of elderflower, cranberry, maple syrup, and lemon.

Ingredients: For Simply J: 2 oz gin. 3 oz tonic water. 1/2 oz elderflower liqueur. 1/2 oz cranberry juice. Fresh cranberries and rosemary sprig, for garnish. For Simply K: 2 oz gin. 3 oz tonic water. 1/2 oz maple syrup. 1/2 oz lemon juice. Lemon twist, for garnish.

Instructions: For Just J: Put ice in a glass. Cranberry juice, elderflower liqueur, and gin should all be added. Add tonic water on top and stir it in slowly. Add fresh cranberries and a rosemary sprig as a garnish. For Just K: Put ice in a glass. Put in lemon juice, maple syrup, and gin. Add tonic water on top and stir it in slowly. Put a lemon twist on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Micheal J

[wheresoulsembrace]

Enjoy the tasty flavors of strawberry cheesecake in a popsicle made of frozen yogurt. A delicious summer treat is made with Greek yogurt that is creamy, sweet strawberries, and a graham cracker crust.

Ingredients: 2 cups Greek yogurt. 1 cup fresh or frozen strawberries, diced. 1/2 cup cream cheese. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1/2 cup graham cracker crumbs. 1/4 cup melted butter. Popsicle molds and sticks.

Instructions: Greek yogurt, cream cheese, powdered sugar, and vanilla extract should all be mixed together in a bowl. Mix until it's nice and smooth. Add the strawberry dice to the yogurt mixture and mix them in. Put the graham cracker crumbs and melted butter in a different bowl and mix them together to make a crumbly crust. Put some of the yogurt-strawberry mixture into each popsicle mold. Then add some of the graham cracker crust mixture on top of that. Put another layer of cookies on top of the last one until the molds are full. After putting popsicle sticks into each mold, freeze them for at least four to six hours, or until they are fully set. Run the popsicle molds under warm water for a short time to get the popsicles out of the molds. Have fun with your Strawberry Cheesecake Frozen Yogurt Pops!

Prep Time: 15 minutes

Cook Time: 0 minutes

Nolan Shaw

[wheresoulsembrace]

The best parts of tacos and pasta come together in Cheesy Taco Pasta, a tasty and comforting dish. This dish is wonderful because it has seasoned ground beef, salsa, and two kinds of cheese. The whole family will love it.

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 2 cups salsa. 8 oz pasta such as penne or macaroni. 2 cups shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro optional.

Instructions: In a large skillet, cook the ground beef over medium heat until browned. Add the taco seasoning and stir to combine. Stir in the salsa and simmer for 5 minutes. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside. Preheat the oven to 350F 175C. In a large mixing bowl, combine the cooked pasta, beef mixture, cheddar cheese, and mozzarella cheese. Stir until well combined. Transfer the mixture to a greased 9x13 inch baking dish. Dollop sour cream over the top and spread evenly with a spatula. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Garnish with chopped cilantro, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Sean S

[wheresoulsembrace]

Experience the deliciousness of pulled pork stuffed into perfectly smoked sweet potatoes, accompanied by a dollop of sour cream, melted cheddar cheese, and green onions.

Ingredients: 4 medium sweet potatoes. 2 lbs pulled pork. 1 cup barbecue sauce. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup sour cream. Salt and pepper to taste.

Instructions: Preheat your smoker to 225F 107C. Wash and scrub sweet potatoes, then pat them dry. Pierce sweet potatoes with a fork and rub them with a bit of oil, salt, and pepper. Place sweet potatoes directly on the smoker grates and smoke for 2 hours or until tender. While sweet potatoes are smoking, mix pulled pork with barbecue sauce in a bowl. Once sweet potatoes are done, slice them open and fluff the insides with a fork. Divide pulled pork mixture evenly among the sweet potatoes, piling it on top. Sprinkle shredded cheddar cheese over the pulled pork. Return the stuffed sweet potatoes to the smoker for an additional 15-20 minutes, or until cheese is melted and bubbly. Remove from the smoker and let them cool slightly. Top each stuffed sweet potato with chopped green onions and a dollop of sour cream. Serve and enjoy your delicious Pulled Pork Stuffed Sweet Potatoes!

Prep Time: 15 minutes

Cook Time: 140 minutes

Arnold McLean

[wheresoulsembrace]

This vegan vegetable quiche is a delightful and nutritious dish, perfect for breakfast, brunch, or a light dinner. It's packed with protein from chickpea flour and loaded with colorful veggies for a burst of flavor and texture.

Ingredients: 1 cup chickpea flour. 1 cup almond milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 cups mixed vegetables such as bell peppers, onions, spinach. 1/2 cup cherry tomatoes, halved. Fresh herbs for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the nutritional yeast, olive oil, turmeric powder, garlic powder, salt, and pepper to a bowl. Use a whisk to mix the ingredients together until the mixture is smooth. Put olive oil in a quiche or pie dish and then pour the chickpea flour mixture into it. Show the mixed vegetables and cherry tomatoes on top of the other food. Heat the oven to 400 degrees and put the quiche in it. Bake for 25 to 30 minutes, or until the top is set and slightly golden. If you want, add fresh herbs as a garnish. Cut it up and serve it hot. Take a bite of your vegan vegetable quiche!

Prep Time: 15 minutes

Cook Time: 30 minutes

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