This one-pot shrimp curry pasta is a quick and flavorful dish that combines the richness of coconut curry with the succulence of shrimp. The addition of vegetables adds freshness and color to the dish, making it a satisfying meal perfect for any occasion. Ingredients:
Instructions:Put olive oil in a big pot and heat it over medium-low heat Put in the minced garlic and chopped onion Saut until the onions are soft Give it a stir and cook for one to two minutes Add the coconut milk and mix it in well Put pasta and enough water in the pot to cover it Bring to a simmer and cook for 8 to 10 minutes, or until the pasta is almost done Add the bell pepper, cherry tomatoes, and shrimp to the pot Cook for another 34 minutes, or until the pasta is fully cooked and the shrimp is pink and opaque Add spinach leaves and stir until they wilt Add pepper and salt to taste Add fresh cilantro as a garnish before serving
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These vegan stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, corn, and spices. They're nutritious, flavorful, and make a satisfying meal for vegans and non-vegans alike. Ingredients:
Instructions:Before you start cooking, heat the oven to 375F 190C Bring the vegetable broth to a boil in a medium-sized saucepan Slowly add the quinoa, lower the heat, cover, and let it cook for about 15 minutes, or until it's done and the liquid is absorbed In the meantime, put olive oil in a pan and heat it over medium heat Put in the diced onion and cook for about 5 minutes, until the onion turns clear Cut up some garlic and add it Cook for one more minute Also add corn kernels, cumin, chili powder, salt, and pepper Stir in the black beans and tomato dices Allow the flavors to blend for 5 minutes while cooking When the quinoa is done, add it to the pan with the beans Add the chopped cilantro and mix well Put some of the quinoa and beans inside each bell pepper half Stuff the peppers and put them in a baking dish Place foil over top and bake for 25 to 30 minutes, or until peppers are soft Take off the foil and bake for 5 more minutes to give the tops a little browning Serve with lime wedges and avocado dice on top
Indulge in the irresistible combination of vanilla cake and Biscoff cookie butter with these delightful cake pops. The creamy Biscoff filling is enrobed in a layer of white chocolate, creating a sweet treat that's perfect for any occasion. Ingredients:
Instructions:Bake the vanilla cake as directed on the package After baking, allow the cake to cool fully Crumble the cooled cake into fine crumbs in a large bowl Blend powdered sugar and Biscoff cookie butter together in a different bowl Mix well after adding the Biscoff mixture to the cake crumbs Roll the mixture into tiny cake balls with your hands and arrange them on a tray lined with parchment paper In a microwave-safe bowl, melt white chocolate candies with vegetable oil in 30-second increments, stirring until smooth between each interval Reposition the cake balls on the tray lined with parchment after dipping them all the way into the melted chocolate For decoration, dust the coated cake pops with Biscoff cookie crumbs Put the cake pops in the refrigerator for about half an hour to allow the chocolate to solidify Your delicious Biscoff Cookie Butter Cake Pops are ready to be served Enjoy! |