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Home Blog

Recipe for Korean Beef Stew with Chili by CWEB

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Image by Sharon Ang

Recipe for Korean Beef Stew with Chili:

Korean Beef Stew with Chili

Ingredients:

  • 1.5 lbs (680g) beef stew meat, cut into bite-sized pieces
  • 1 large onion, thinly sliced
  • 3 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 thumb-sized ginger, grated
  • 1/2 cup soy sauce
  • 1/4 cup Korean chili paste (Gochujang)
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 4 cups beef broth
  • 2 tablespoons rice vinegar
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)
  • Cooked rice (for serving)

OrganicGreek.com

Instructions:

  1. Marinate the Beef:
    • Combine the beef with soy sauce, Korean chili paste (Gochujang), sugar, and grated ginger in a bowl. Let it marinate for at least 30 minutes, or refrigerate it for a few hours for more flavor.
  2. Sear the Beef:
    • Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated beef until browned on all sides. Remove and set aside.
  3. Saute Aromatics:
    • In the same pot, add a bit more oil if needed. Saute the minced garlic and sliced onions until they become translucent.
  4. Add Vegetables:
    • Stir in the sliced carrots and continue to sauté for a couple of minutes until they soften.
  5. Combine and Cook:
    • Return the seared beef to the pot. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the beef is tender and the flavors meld together.
  6. Adjust Seasoning:
    • Taste the stew and adjust the seasoning if needed. You can add more soy sauce or sugar if you prefer.
  7. Finish the Stew:
    • Stir in sesame oil and rice vinegar. Let it simmer for an additional 10 minutes.
  8. Serve:
    • Ladle the Korean beef stew over cooked rice. Garnish with sliced green onions and sesame seeds.

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Recipe for Chicken and Rice Biryani by CWEB.com

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Image by fulllmantle

Recipe for Chicken and Rice Biryani:

Ingredients:

For Marinating Chicken:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste

For Rice:

  • 2 cups basmati rice, soaked for 30 minutes
  • 4-5 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

For Biryani:

  • 3 tablespoons cooking oil or ghee
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 1/4 cup fried onions (for garnish)
  • Saffron strands soaked in 2 tablespoons of warm milk (for color and flavor)

Biryani Masala:

  • 1 teaspoon cumin seeds
  • 4-5 whole black peppercorns
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • 1 black cardamom pod
  • 1-2 bay leaves

OrganicGreek.com

Instructions:

  1. Marinate Chicken:
    • In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well, ensuring each piece is coated. Allow it to marinate for at least 30 minutes.
  2. Cook Rice:
    • Rinse the soaked basmati rice. In a large pot, bring water to a boil. Add soaked rice, green cardamom, cloves, bay leaf, and salt. Cook the rice until it’s 70-80% cooked. Drain and set aside.
  3. Prepare Biryani Masala:
    • In a small pan, heat the biryani masala ingredients (cumin seeds, black peppercorns, green cardamom, cloves, cinnamon stick, black cardamom, and bay leaves) until fragrant. Grind into a fine powder using a spice grinder or mortar and pestle.
  4. Cook Chicken:
    • In a large, heavy-bottomed pan, heat oil or ghee. Add sliced onions and sauté until golden brown. Remove half for later garnishing.
    • Add the marinated chicken to the pan until it’s browned and cooked. Add chopped tomatoes, biryani masala, mint leaves, and coriander leaves. Cook for a few more minutes until the tomatoes are soft.
  5. Layering Biryani:
    • Layer the partially cooked rice over the chicken mixture in the same pan. Drizzle the saffron milk over the rice. Sprinkle the reserved fried onions and chopped mint and coriander leaves on top.
  6. Dum Cooking:
    • Cover the pan tightly with a lid or aluminum foil. Cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
  7. Serve:
    • Gently fluff the biryani with a fork, mixing the chicken and rice. Serve hot, garnished with additional fried onions and fresh herbs.

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Simple recipe for hashbrown waffles by CWEB.com

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Image: Pietro De Grandi

Simple recipe for hashbrown waffles:

Ingredients:

  • 4 cups shredded potatoes (frozen hashbrowns or fresh, squeezed of excess moisture)
  • 1/2 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray or additional butter for greasing the waffle iron

OrganicGreek.com

Instructions:

  1. Preheat Waffle Iron:
    • Preheat your waffle iron according to the manufacturer’s instructions.
  2. Prepare Potatoes:
    • If using frozen hashbrowns, thaw them and squeeze out any excess moisture using a kitchen towel. If using fresh potatoes, peel and shred them using a grater.
  3. Combine Ingredients:
    • Combine the shredded potatoes, chopped onion, flour, eggs, melted butter, salt, and pepper in a large mixing bowl. Mix well until all the ingredients are evenly incorporated.
  4. Grease Waffle Iron:
    • Lightly grease the waffle iron with cooking spray or melted butter.
  5. Cooking Hashbrown Waffles:
    • Scoop a portion of the hashbrown mixture onto the preheated waffle iron, spreading it evenly. The amount will depend on the size of your waffle iron.
  6. Cook Until Crispy:
    • Close the waffle iron and cook until the hashbrown waffle is golden brown and crispy. Cooking time may vary depending on your waffle iron, but it usually takes 8-10 minutes.
  7. Serve Warm:
    • Carefully remove the hashbrown waffle from the iron and repeat with the remaining mixture. Serve the hashbrown waffles warm.
  8. Optional Toppings:
    • You can customize your hashbrown waffles with various toppings such as sour cream, shredded cheese, chives, or a fried egg.

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Moist Chocolate Cake Recipe by CWEB.com

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Image Taken Manhattan in The Desert Deli – Palm Springs, California CWEB Copyright

Moist Chocolate Cake Recipe:

Ingredients:

For the Cake:

1 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
For the Chocolate Ganache:

1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
Instructions:

OrganicGreek.com

Preheat the Oven:
Preheat your oven to 350°F (175°C)—grease and flour two 9-inch round cake pans.

Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, sugar, and salt until well combined.

Add Wet Ingredients:
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and well combined.

Add Boiling Water:
Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that’s okay. It helps create a moist cake.

Bake:
Pour the batter evenly into the prepared cake pans. Bake in the oven for 30-35 minutes or until a toothpick inserted into the center comes clean.

Cool:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Ganache:
In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until the chocolate is melted and the mixture is smooth.

Assemble:
Once the cakes are completely cooled, place one layer on a serving plate and spread a thin layer of chocolate ganache. Place the second layer on top and cover the cake with the remaining ganache.

Decorate (Optional):
If desired, you can decorate the cake with chocolate shavings, sprinkles, caramel sauce, marshmallows, or fresh berries.

Serve and Enjoy:
Slice and serve this moist chocolate cake. It’s perfect for any occasion!

This recipe guarantees a moist and decadent chocolate cake that will satisfy your chocolate cravings. Enjoy baking

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Pistachio Cheesecake Recipe by CWEB.com

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Copyright CWEB

Pistachio Cheesecake Recipe

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted unsalted butter
1/4 cup granulated sugar
For the Filling:

4 packages (32 ounces) of cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup shelled pistachios, finely chopped
For the Pistachio Paste:

1 cup shelled pistachios, unsalted
2 tablespoons powdered sugar
2 tablespoons vegetable oil
For Topping:

OrganicGreek.com

Whipped cream
Chopped pistachios for garnish
Instructions:

1. Preheat the Oven:
Preheat your oven to 325°F (163°C).

2. Prepare the Crust:
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then allow it to cool.

3. Make the Pistachio Paste:
Blend pistachios, powdered sugar, and vegetable oil in a food processor until it forms a smooth paste. Set aside.

Copyright CWEB

4. Prepare the Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract. Finally, fold in the chopped pistachios and the prepared pistachio paste.

5. Assemble and Bake:
Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake in the oven for about 55-60 minutes or until the center is set.

6. Cool and Refrigerate:
Allow the cheesecake to cool in the oven with the door ajar for about an hour. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.

7. Garnish and Serve:
Before serving, spread a layer of whipped cream on the chilled cheesecake and sprinkle with chopped pistachios. Run a knife around the edges of the pan before releasing the sides of the springform. Slice and enjoy your delicious pistachio cheesecake!

This delightful pistachio cheesecake will impress with its rich and nutty flavor.

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Recipe for Shrimp Pasta with Seafood in a Red Sauce, Italian Style by CWEB.com

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Image by gian yasa

Ingredients:

  • 8 oz linguine or your favorite pasta
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound scallops, patted dry
  • 1/2 pound mussels, cleaned and debearded
  • 1/2 pound clams, cleaned
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup dry white wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1/4 cup fresh basil, chopped (for garnish)
  • Grated Parmesan cheese (optional for serving)

OrganicGreek.com

Instructions:

  1. Prepare Pasta: Per the package instructions, cook the linguine or your preferred pasta. Drain and set aside.
  2. Prepare Seafood: Season shrimp and scallops with salt and pepper. Ensure mussels and clams are cleaned thoroughly.
  3. Make the Red Sauce: Heat olive oil over medium heat in a large skillet or saucepan. Add chopped onions and sauté until they become translucent. Add minced garlic and red pepper flakes and cook for another minute.
  4. Add Tomatoes and Wine: Pour in the crushed tomatoes and white wine. Stir in dried oregano and basil. Bring the sauce to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken—season with salt and black pepper to taste.
  5. Cook Seafood: Heat a bit of olive oil over medium-high heat while the sauce simmers in a separate pan. Add the shrimp and scallops, cooking for about 2-3 minutes per side until they are opaque and cooked. Remove from the pan and set aside.
  6. Add Mussels and Clams: To the same pan, add the cleaned mussels and clams. Pour a bit of the red sauce over them, cover the pan, and let them cook for about 5-7 minutes or until the shells open.
  7. Combine Seafood and Sauce: Add the cooked shrimp and scallops to the red sauce, stirring gently to combine. Discard any unopened mussels or clam shells.
  8. Assemble Pasta Dish: Toss the cooked linguine into the seafood and red sauce mixture. Make sure the pasta is well-coated with the sauce.
  9. Serve: Garnish with fresh chopped basil and, if desired, sprinkle with grated Parmesan cheese. Serve immediately.

When pairing red wine with seafood pasta in red sauce, it’s generally a good idea to choose a lighter red wine that won’t overpower the delicate flavors of the seafood. Here are a few red wine options that can complement the dish:

Pinot Noir: A light to medium-bodied Pinot Noir works well with seafood pasta. It has enough acidity to cut through the red sauce’s richness without overwhelming the seafood’s delicate flavors.

Chianti: A Chianti, especially a Classico, can be a good choice. It’s a medium-bodied red wine with bright acidity and cherry notes that can complement the acidity in the tomato-based sauce.

Gamay (Beaujolais): Gamay wine, such as Beaujolais, is light and fruity with low tannins. Its fresh and vibrant character can be a good match for seafood pasta.

Merlot: A fruit-forward and smooth Merlot could work well if you prefer a slightly bolder red wine. Look for a softer Merlot that won’t overpower the dish.

Grenache or GSM Blend (Grenache, Syrah, Mourvèdre): A Grenache or a GSM blend can be a good choice, especially if the pasta has a bit of spice. These wines often have a good balance of fruitiness and spice.

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Delicious Cannoli recipe with Mascarpone by CWEB.com

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Image Taken Manhattan in The Desert Deli – Palm Springs, California CWEB Copyright

Delicious Cannoli recipe with Mascarpone:

Ingredients:

For the Cannoli Shells:

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup Marsala wine
1 egg, beaten (for egg wash)
Vegetable oil for frying
For the Filling:

2 cups ricotta cheese
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup candied orange peel, chopped (optional)
Instructions:

OrganicGreek.com

1. Cannoli Shells:

Whisk together the flour, sugar, and salt in a large bowl.

Add the softened butter and Marsala wine to the dry ingredients. Mix until a dough forms.

Knead the dough on a lightly floured surface until it becomes smooth. Wrap it in plastic wrap and rest for at least 30 minutes.

Roll out the dough thinly and cut out circles (about 4 inches in diameter).

Wrap each circle around a cannoli mold, sealing the edges with the beaten egg wash.

Heat vegetable oil in a large, deep pan to 350°F (175°C).

Fry the cannoli shells until they are golden brown. Use tongs to carefully remove them and place them on a paper towel to drain excess oil.

Allow the shells to cool completely before removing them from the molds.

2. Cannoli Filling:

Combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract in a bowl. Mix until smooth and creamy.

Fold in the mini chocolate chips and candied orange peel (if using).

Refrigerate the filling for at least 30 minutes to allow it to set.

3. Assembly:

Once the cannoli shells have cooled, use a piping bag or spoon to fill each shot with the mascarpone filling.

Dust the finished cannoli with powdered sugar for a decorative touch.

Optionally, garnish with additional chocolate chips or chopped pistachios.

Serve immediately and enjoy your delicious homemade mascarpone cannoli!

These cannoli are a delightful treat with a perfect balance of creamy filling and crispy shell.

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Delicious recipe for chocolate chip cheesecake by CWEB

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Image Taken Manhattan in The Desert Deli – Palm Springs, California CWEB Copyright

A delicious recipe for chocolate chip cheesecake:

Ingredients:

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (about 20 cookies)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 3 packages (24 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chocolate chips

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

OrganicGreek.com

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

2. Make the Crust: Combine the chocolate cookie crumbs, melted butter, and sugar in a medium bowl. b. Press the mixture firmly into the bottom of the prepared springform pan. c. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling: a. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. b. Add the eggs one at a time, beating well after each addition. c. Stir in the vanilla extract and sour cream until well combined. d. Gently fold in the chocolate chips.

4. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. b. Smooth the top with a spatula. c. Bake in the oven for 55-65 minutes or until the center is set and the top is lightly browned. d. Allow the cheesecake to cool in the oven with the door ajar for about an hour, then transfer to the refrigerator to chill for at least 4 hours or overnight.

5. Make the Chocolate Ganache: a. In a small saucepan, heat the heavy cream until it begins to simmer. b. Pour the hot cream over the chocolate chips in a heatproof bowl. c. Let it sit for a minute, then stir until smooth. d. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.

6. Chill and Serve: a. Once the ganache has been set, carefully remove the sides of the springform pan. b. Slice and serve the chocolate chip cheesecake chilled. c. Optionally, garnish with additional chocolate chips or whipped cream.

Enjoy your decadent chocolate chip cheesecake.

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Caldo Verde Soup Recipe by CWEB.com

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Edgar Castrejon

Caldo Verde Soup

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound (about four medium-sized) potatoes, peeled and diced
  • 1/2 pound chorizo sausage, sliced (optional)
  • 6 cups chicken or vegetable broth
  • 1 bunch of kale, stems removed and leaves thinly sliced
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • Pinch of red pepper flakes (optional)
  • Crusty bread for serving

OrganicGreek.com

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
  3. If using chorizo, add the sliced sausage to the pot and cook until browned about 5 minutes.
  4. Stir in the diced potatoes and cook for another 3-4 minutes.
  5. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
  6. Using a potato masher or the back of a spoon, mash some potatoes in the pot to thicken the soup slightly.
  7. Add the sliced kale to the pot and simmer for 5-7 minutes until the kale is tender but still vibrant.
  8. Season the soup with salt, pepper, paprika, and red pepper flakes (if using). Adjust the seasoning to taste.
  9. Serve the Caldo Verde hot, accompanied by slices of crusty bread.
  10. Enjoy the comforting and flavorful Caldo Verde soup!

Note: Caldo Verde is a traditional Portuguese soup, and variations may exist. Feel free to adjust the ingredients and quantities to suit your preferences.

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Warm Lemon Pudding Cake Recipe by CWEB.com

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Image by pixel1 from Pixabay

Warm Lemon Pudding Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about two lemons)
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups whole milk
  • Powdered sugar for dusting (optional)
  • Fresh berries for garnish (optional)

OrganicGreek.com

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized oven-safe dish.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and lemon zest and mix well.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice. Begin and end with the dry ingredients, mixing until just combined.
  6. In a separate, clean, dry bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the stiff egg whites into the batter in three parts, ensuring the egg is complete.
  8. Heat the milk until it is warm (not boiling). Gradually stir the warm milk into the batter until smooth.
  9. Pour the batter into the prepared baking dish, spreading it evenly.
  10. Place the baking dish in a larger pan, and carefully pour hot water into the larger pan until it reaches halfway up the sides of the baking dish. This creates a water bath for even baking.
  11. Bake in the oven for 40-45 minutes or until the top is golden brown and the center is set but still slightly jiggly.
  12. Remove from the oven and let it cool for a few minutes. Dust with powdered sugar if desired and serve warm, garnished with fresh berries. Enjoy the delightful Warm Lemon Pudding Cake, where the top forms a cake-like layer, and the bottom creates a luscious lemony pudding.

When selecting desserts and wines to pair, a helpful guideline is choosing a combination with similar tasting characteristics. A lemon cake will enhance the citrus flavors in  Chardonnay.

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Gluten Free recipe for healthy apple nachos by CWEB.com

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Image by Engin Akyurt from Pixabay

Gluten-Free recipe for healthy apple nachos by CWEB.com

Ingredients:

  • 2-3 medium-sized apples (preferably a sweet variety like Honeycrisp or Gala)
  • 1/4 cup natural almond butter or peanut butter (unsweetened)
  • 1/4 cup unsweetened Greek yogurt
  • 2 tablespoons honey or maple syrup (optional for added sweetness)
  • 1/4 cup chopped nuts (e.g., almonds, walnuts, or pecans)
  • 1/4 cup shredded coconut (unsweetened)
  • 1/4 cup dark chocolate chips or chunks (at least 70% cocoa)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon chia seeds (optional for added nutrition)
  • Fresh mint leaves for garnish (optional)

OrganicGreek.com

Instructions:

  1. Wash and slice the apples into thin rounds, about 1/4 inch thick.
  2. Arrange the apple slices in a single layer on a serving plate or platter, slightly overlapping.
  3. In a small saucepan over low heat or the microwave, melt the almond butter or peanut butter until it’s smooth and runny.
  4. Drizzle the melted nut butter over the apple slices.
  5. Mix the Greek yogurt with honey or maple syrup in a separate bowl if desired—spoon dollops of the sweetened yogurt over the apples.
  6. Sprinkle chopped nuts, shredded coconut, dark chocolate chips, and chia seeds evenly over the apple slices.
  7. Dust the nachos with ground cinnamon for added flavor.
  8. Garnish with fresh mint leaves for a burst of freshness if you like.
  9. Serve immediately and enjoy your healthy apple nachos as a delicious and nutritious snack or dessert!
  10. Serve on top of gluten-free almond pancake with bananas (optional)

Feel free to customize the toppings based on your preferences, adding fruits like berries or sliced bananas for extra variety. This recipe offers a balance of natural sweetness, healthy fats, and protein, making it a satisfying and guilt-free treat.

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Cheesy Quinoa and Black Bean Stuffed Peppers Recipe by CWEB.com

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Cheesy Quinoa and Black Bean Stuffed Peppers

Ingredients:

  • 4 large bell peppers, any color
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro or parsley for garnish (optional)
  • Sour cream or salsa for serving (optional)

OrganicGreek.com

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside of the peppers with olive oil and place them in a baking dish.
  3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
  4. In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, half of the shredded cheddar cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
  5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
  6. Top each stuffed pepper with the remaining shredded cheddar cheese.
  7. Cover the baking dish with aluminum foil and bake in the oven for 25-30 minutes or until the peppers are tender.
  8. Remove the foil and bake for 5-10 minutes or until the cheese is melted and bubbly.
  9. Garnish with fresh cilantro or parsley if desired.
  10. Serve the stuffed peppers hot, with optional sides of sour cream or salsa.

Enjoy your delicious and nutritious Cheesy Quinoa and Black Bean Stuffed Peppers.

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