سلطة الحمضيات والعسل مع كريمة النعناع المخفوقة

تجمع هذه السلطة المنعشة الحمضيات والتوت اللامع، مغطاة بكريمة خفيفة ومخفوقة بالنعناع.

المكونات
السلطة:

1 كوب من الخضراء المختلطة (جرجير، سبانخ، أو لفت صغير)
1 برتقال، مقشر ومقطع
1 جريب فروت، مقشر ومقطع
1/2 كوب فراولة، نصفين
1/2 كوب عنب بري
1 ملعقة كبيرة عسل
كريمة النعناع المخفوقة:

1/2 كوب كريم ثقيل
1 ملعقة كبيرة سكر بودرة
1/2 ملعقة صغيرة مستخلص الفانيليا
1/2 ملعقة كبيرة من النعناع الطازج، مفروم ناعم
تعليمات
في وعاء كبير، اجمع بين الخضر وشرائح البرتقال وشرائح الجريب فروت والفراولة والتوت البري. رذاذ بالعسل وارمي بلطف.
في وعاء بارد، اخفق الكريمة الثقيلة مع السكر البودرة وخلاصة الفانيليا حتى تتشكل قمم ناعمة.
اطوي النعناع المفروم بلطف في الكريمة المخفوقة.
قدم السلطة مع قطعة من كريمة النعناع المخفوقة فوقها. استمتع فوراً بسلطة حلوى طازجة وخفيفة!

🍖🍷 Classic Pot Roast—tender beef, rich gravy!

Ingredients:

3-4 pound beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 large potatoes, peeled and quartered
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour (for thickening, optional)

Directions:

1- Preheat your oven to 300°F (150°C).
2- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3- In the same pot, add the onions and garlic. Sauté for 3-4 minutes until softened. Add tomato paste and cook for an additional minute.
4- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Return the roast to the pot, then add the carrots, potatoes, rosemary, and thyme.
5- Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
6- To thicken the gravy, remove the roast and vegetables from the pot. Whisk in flour into the remaining juices over medium heat, simmering until thickened.
7- Slice or shred the roast and serve with the vegetables and gravy.

Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes

Classic American Apple Pie
Ingredients:
Pie Crust:

2 ½ cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
1 teaspoon salt
1 tablespoon granulated sugar
6-8 tablespoons ice water
Apple Filling:

6-7 medium-sized apples (Granny Smith or Honeycrisp), peeled and thinly sliced
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon butter, cut into small pieces
Egg Wash:

1 egg, beaten
1 tablespoon milk
Instructions:
Prepare the Pie Crust:

In a large bowl, mix the flour, salt, and sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together.
Divide the dough in half, shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Apple Filling:

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly.
Assemble the Pie:

Preheat the oven to 425°F (220°C).
Roll out one of the dough discs on a lightly floured surface and place it into a 9-inch pie dish.
Pour the apple filling into the crust and dot with small pieces of butter.
Roll out the second dough disc and place it over the apples. Trim excess dough and crimp the edges to seal.
Cut a few slits in the top to allow steam to escape.
Bake:

Brush the top crust with the egg wash.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours before serving.
Enjoy!
This traditional apple pie pairs perfectly with a scoop of vanilla ice cream. It’s a classic dessert that’s sure to be a hit!

Roasted Veggie & Quinoa Bowl

Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 sweet potato, diced
1 zucchini, sliced
1 red bell pepper, sliced
1 cup broccoli florets
2 tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 cup hummus (optional topping)
2 tbsp tahini (optional topping)
1 lemon, for squeezing
Instructions:
Cook the quinoa:
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.

Prepare the veggies:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes, zucchini, red bell pepper, and broccoli in olive oil, paprika, cumin, garlic powder, salt, and pepper.

Roast the veggies:
Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, turning once halfway through.

Assemble the bowl:
In a serving bowl, place a generous scoop of quinoa, then top with the roasted veggies.

Optional toppings:
Add a dollop of hummus, drizzle some tahini, and squeeze fresh lemon juice over the top for an extra burst of flavor.

Enjoy!
This bowl is nutrient-packed and can be customized with your favorite vegetables. Perfect for meal prep too!

Sweet Potato Casserole with Pecans
Sweet Potato Casserole
Ingredients:

Sweet potatoes (3 large): Peel, cube, and cook until soft.
Maple syrup or honey (2–3 tbsp): A natural sweetener with rich flavor.
Coconut oil or unsweetened applesauce (2 tbsp): Adds moisture and helps reduce added fats.
Almond milk (1/4 cup): Any unsweetened plant-based milk will work.
Spices: Use cinnamon, nutmeg, and a pinch of salt for depth of flavor.
Vanilla extract (1 tsp): Adds warmth and sweetness.
Instructions:

Preheat your oven to 350°F (175°C).
Mash the cooked sweet potatoes until smooth. Add the maple syrup, coconut oil, almond milk, spices, and vanilla, and mix well.
Spread the mixture into a baking dish.
Pecan Topping
Ingredients:

Chopped pecans (1/2 cup): For a crunchy topping.
Oats (1/4 cup): Adds texture and fiber.
Cinnamon (1/2 tsp): For a warm, spicy flavor.
Maple syrup or honey (1–2 tbsp): Lightly sweetens the topping.
Instructions:

Combine the pecans, oats, cinnamon, and syrup. Sprinkle this mixture over the sweet potato mash.
Bake for 20–25 minutes, until the topping is golden and the casserole is warm throughout.
Tips for Extra Flavor
Roast the Sweet Potatoes: Roasting brings out a richer, caramelized flavor compared to boiling.
Add Orange Zest: For a citrusy twist, add a little zest to the sweet potato mixture.
Mix in Apples or Cranberries: Diced apples or dried cranberries add sweetness and texture.
This healthier sweet potato casserole is perfect for Thanksgiving or any cozy dinner. Enjoy the blend of creamy and crunchy textures!