Jeannedome

Beoseot Jeongol, a Korean mushroom hot pot, is a comforting and nutritious meal. This hot pot is packed with assorted mushrooms, tofu, and flavorful broth seasoned with traditional Korean spices like garlic, ginger, and gochugaru. Its a perfect dish for a cozy night in or to share with friends and family. Ingredients: 400g assorted mushrooms shiitake, oyster, enoki 200g tofu, sliced 100g kimchi 4 cups vegetable broth 2 tablespoons soy sauce 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon grated ginger 1 tablespoon gochugaru Korean red pepper flakes 2 green onions, chopped 1 cup spinach Salt and pepper to taste Instructions: Put vegetable broth, soy sauce, sesame oil, garlic, ginger, and gochugaru in a hot pot or large pot Over medium-low heat, bring the broth to a boil When the broth starts to simmer, add the mushrooms and tofu Put green onions and kimchi in the ...

Indulge in the decadent richness of this vegan ice cream, where creamy bananas, rich cocoa powder, and nutty peanut butter come together with a sprinkle of chopped pistachios and a hint of sea salt. Its a delightful treat thats both satisfying and guilt-free. Ingredients: 4 ripe bananas, frozen and chopped 1/4 cup unsweetened cocoa powder 1/4 cup creamy peanut butter 1/4 cup pistachios, chopped 2 tablespoons maple syrup or agave syrup 1/2 teaspoon vanilla extract Pinch of sea salt Instructions: Using a food processor, mix the peanut butter, maple syrup, sea salt, cocoa powder, and frozen bananas If you need to, scrape down the sides of the processor as you blend to make it smooth and creamy Add the chopped pistachios and mix them in until they are spread out evenly Put the mixture in a container that can go in the freezer Freeze for at least 4 hours, or until it is firm Let the ice ...

This Wild Rice Salad is a delicious and nutritious option thats gluten-free and low-carb. Its perfect for making ahead, allowing you to prepare it in advance for a quick and healthy meal. Packed with colorful veggies, flavorful dressing, and hearty wild rice, its a satisfying dish that can be enjoyed as a side or a main course. Ingredients: 1 cup wild rice 2 cups water 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup feta cheese, crumbled 2 tablespoons olive oil 2 tablespoons lemon juice 1 clove garlic, minced Salt and pepper to taste Instructions: Rinse the wild rice under cold water in a fine-mesh strainer In a medium saucepan, bring 2 cups of water to a boil Add the rinsed wild rice and reduce heat to low Cover and simmer for 45-50 minutes, or until the rice is tender and the water is absorbed ...

A hearty and tasty Tex-Mex casserole with soft chicken, creamy sauces, diced tomatoes with green chilies, and a layer of crunchy cheddar cheese and corn flakes on top. Ingredients: 4 boneless, skinless chicken breasts 1 can 10 5 oz cream of chicken soup 1 can 10 5 oz cream of mushroom soup 1 can 10 oz diced tomatoes with green chilies, drained 1 cup chicken broth 1 cup shredded cheddar cheese 1 cup crushed corn flakes 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup sour cream 2 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon cumin Salt and pepper to taste Instructions: Put chicken breasts at the bottom of a slow cooker Add chicken broth, diced tomatoes with green chilies, onion, bell pepper, sour cream, garlic, chili powder, cumin, salt, and pepper to a bowl Then add cream of chicken soup and cream of mushroom soup Mix well Add the mix to...

Refreshing and invigorating, this minty kombucha mocktail is a delightful alternative to alcoholic beverages. Its perfect for any occasion, offering a crisp and tangy flavor with a hint of sweetness from the honey. Ingredients: 1 cup kombucha 1/4 cup fresh mint leaves 1 tablespoon honey Ice cubes Instructions: Mix the honey and fresh mint leaves together in a glass Put ice cubes in the glass Put the kombucha on top of the ice Mix everything together slowly Add a sprig of mint as a garnish Enjoy Serve cold

Indulge in these decadent dark chocolate peanut butter cups that are gluten-free and paleo-friendly. With a rich chocolate shell encasing creamy peanut butter, they make for the perfect guilt-free dessert or snack Ingredients: 1 cup dark chocolate chips 1/4 cup natural peanut butter 1 tablespoon coconut oil Instructions: Paper liners should be put inside a mini muffin tin Use a bowl that can go in the microwave and melt the dark chocolate chips and coconut oil together Stir the mixture every 30 seconds until it is smooth Put one teaspoon of melted chocolate into each muffin tin and spread it out evenly on the bottom and up the sides Freeze the muffin tin for five minutes to set the chocolate Take the muffin tin out of the freezer and put a small amount of peanut butter on top of each chocolate base Add another teaspoon of melted chocolate on top of the peanut butter Make sure it covers th...