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Nicholas Wilde
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cook/**
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# Cool and Spicy Noodle Salad
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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@ -26,11 +26,16 @@
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### Step 1
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Prepare TJs Organic Yellow Lentil and Brown Rice Spaghetti according to package directions. Meanwhile, prepare a large bowl of ice water. Transfer cooked, drained pasta to ice water to cool. Drain pasta thoroughly and add to a very large mixing bowl.
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Prepare TJs Organic Yellow Lentil and Brown Rice Spaghetti according to package directions. Meanwhile, prepare a large
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bowl of ice water. Transfer cooked, drained pasta to ice water to cool. Drain pasta thoroughly and add to a very large
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mixing bowl.
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### Step 2
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Add shredded cabbage, shredded carrots, bell peppers and TJs Spicy Peanut Vinaigrette to pasta. Gently toss to combine. Adjust dressing to taste and add cilantro, if desired. Cover and chill 30 minutes. Garnish with crushed half salted peanuts prior to serving.
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Add shredded cabbage, shredded carrots, bell peppers and TJs Spicy Peanut Vinaigrette to pasta. Gently toss to combine.
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Adjust dressing to taste and add cilantro, if desired. Cover and chill 30 minutes. Garnish with crushed half salted
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peanuts prior to serving.
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## :link: Source
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- https://www.traderjoes.com/home/recipes/cool-spicy-noodle-salad
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- <https://www.traderjoes.com/home/recipes/cool-spicy-noodle-salad>
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@ -1,6 +1,6 @@
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# Gordon Ramsay Scrambled Eggs
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| :timer_clock: Total Time |
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|:-----------------------: |
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@ -37,7 +37,8 @@ Stir continuously with a rubber spatula
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### Step 5
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After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
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After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3
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minutes.
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### Step 6
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@ -48,4 +49,5 @@ In the last minute, season the eggs lightly. For extra creamy texture, stir in 1
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Plate and garnish with chopped chives.
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## :link: Source
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- https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/
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- <https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/>
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@ -1,6 +1,6 @@
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# The Food Lab Light and Fluffy Scrambled Eggs
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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@ -23,11 +23,17 @@
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### Step 1
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Combine the large eggs, salt, and milk in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room tempera ture for at least 15 minutes. The eggs should darken in color significantly.
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Combine the large eggs, salt, and milk in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow
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to rest at room tempera ture for at least 15 minutes. The eggs should darken in color significantly.
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### Step 2
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Melt the butter in a 10-inch nonstick skillet over medium-high heat, swirling the pan as it melts to coat evenly. Rewhisk the eggs until they are foamy, then transfer to the skillet and cook, slowly scraping the bottom and sides of the pan with a silicone spatula as the eggs solidify. Then continue to cook, scraping and folding constantly, until the eggs have formed solid, moist curds and no liquid egg remains, about 2 minutes . Immediately transfer to a plate and serve.
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Melt the butter in a 10-inch nonstick skillet over medium-high heat, swirling the pan as it melts to coat evenly.
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Rewhisk the eggs until they are foamy, then transfer to the skillet and cook, slowly scraping the bottom and sides of
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the pan with a silicone spatula as the eggs solidify. Then continue to cook, scraping and folding constantly, until the
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eggs have formed solid, moist curds and no liquid egg remains, about 2 minutes . Immediately transfer to a plate and
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serve.
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## :link: Source
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- https://twitter.com/TheFoodLab/status/654357647538323457
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- <https://twitter.com/TheFoodLab/status/654357647538323457>
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@ -1,6 +1,6 @@
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# Lemon Pie
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| :timer_clock: Total Time |
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|:-----------------------: |
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@ -40,15 +40,19 @@ To make the lemon pie: Preheat the oven to 350°F. Lightly spray a 9-inch pie pl
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### Step 2
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In a large bowl, combine the crushed graham crackers and 1∕3 cup of the sugar and stir to blend. Stir in the melted salted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie plate. Bake until firm, about 8 minutes.
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In a large bowl, combine the crushed graham crackers and 1∕3 cup of the sugar and stir to blend. Stir in the melted
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salted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie
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plate. Bake until firm, about 8 minutes.
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### Step 3
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Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
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Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat
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the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
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### Step 4
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Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.
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Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently
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nudged, about 10 minutes.
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### Step 5
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@ -56,11 +60,14 @@ Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at l
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### Step 6
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Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the heavy cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
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Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the heavy
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cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of
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the bowl.
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### Step 7
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Spread the cream on the cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.
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### :link: Source
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- https://magnolia.com/blog/article/12252/lemon-pie-recipe/
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- <https://magnolia.com/blog/article/12252/lemon-pie-recipe/>
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@ -1,6 +1,6 @@
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# Pineapple Upside Down Cake
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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@ -26,15 +26,22 @@
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### Step 1
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Preheat oven to 350°F. Add 1/4 cup butter to an 8-inch square baking pan and place in oven to melt, 5 minutes. Remove pan from oven and sprinkle brown sugar over butter. Layer pineapple fans over butter and sugar mixture to cover base of pan; set aside.
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Preheat oven to 350°F. Add 1/4 cup butter to an 8-inch square baking pan and place in oven to melt, 5 minutes. Remove
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pan from oven and sprinkle brown sugar over butter. Layer pineapple fans over butter and sugar mixture to cover base
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of pan; set aside.
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### Step 2
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In a large bowl, add TJs Vanilla Cake and Baking cake mix, eggs, melted butter and milk. Stir to combine. Pour cake batter evenly atop prepared pineapple fans. Place pan in oven on center rack and bake 45 minutes, until a toothpick inserted in the center comes out clean. Remove pan from oven and immediately run a knife around edges to loosen cake. Carefully flip pan onto a heatproof serving plate. Leave pan over plate for 5 minutes.
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In a large bowl, add TJs Vanilla Cake and Baking cake mix, eggs, melted butter and milk. Stir to combine. Pour cake
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batter evenly atop prepared pineapple fans. Place pan in oven on center rack and bake 45 minutes, until a toothpick
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inserted in the center comes out clean. Remove pan from oven and immediately run a knife around edges to loosen cake.
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Carefully flip pan onto a heatproof serving plate. Leave pan over plate for 5 minutes.
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### Step 3
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Remove baking pan and rearrange any pineapple slices that did not transfer to the cake. Serve warm, with TJs Vanilla Ice Cream, if desired.
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Remove baking pan and rearrange any pineapple slices that did not transfer to the cake. Serve warm, with TJs Vanilla
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Ice Cream, if desired.
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## :link: Source
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- https://www.traderjoes.com/home/recipes/pineapple-upside-down-cake
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- <https://www.traderjoes.com/home/recipes/pineapple-upside-down-cake>
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@ -1,6 +1,6 @@
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# Preposterously Peanut Butter Cup Cookies
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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@ -24,15 +24,21 @@
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### Step 1
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Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside. Pour a bit of sugar on a shallow plate for rolling cookies, set aside.
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Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside. Pour a bit of sugar on a shallow plate
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for rolling cookies, set aside.
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### Step 2
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In a large bowl, mix peanut butter, sugar, eggs, baking soda, and vanilla until combined. Take a large scoop of cookie dough, place peanut butter cup in the center and pat dough closed around the cup to form a dough ball. Roll dough ball in sugar and place on prepared baking sheet. Repeat with remaining ingredients until you have 8 dough balls per baking sheet.
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In a large bowl, mix peanut butter, sugar, eggs, baking soda, and vanilla until combined. Take a large scoop of cookie
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dough, place peanut butter cup in the center and pat dough closed around the cup to form a dough ball. Roll dough ball
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in sugar and place on prepared baking sheet. Repeat with remaining ingredients until you have 8 dough balls per baking
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sheet.
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### Step 3
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Bake sheets, one at a time, on center rack of oven for about 13 minutes, until golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring cookies to cooling racks. Cookies are best enjoyed warm!
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Bake sheets, one at a time, on center rack of oven for about 13 minutes, until golden brown. Remove from oven and let
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cool on baking sheet for 5 minutes before transferring cookies to cooling racks. Cookies are best enjoyed warm!
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## :link: Source
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- https://www.traderjoes.com/home/recipes/preposterously-peanut-butter-cup-cookies
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- <https://www.traderjoes.com/home/recipes/preposterously-peanut-butter-cup-cookies>
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@ -1,8 +1,8 @@
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# Eggplant Parm Meatballs
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## :salt: Ingredients:
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## :salt: Ingredients
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- :herb: 1 Tbsp basil
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- :salt: 0.25 tsp black pepper
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@ -36,7 +36,9 @@ Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silico
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### Step 2
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Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, occasionally mashing it with the side of a spatula or wooden spoon, for about 5 minutes, or until the eggplant starts to become tender. Add the onion and cook for 4 to 5 minutes more, until the eggplant is cooked through and tender but stillholds its shape.
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Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, occasionally mashing it with the side
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of a spatula or wooden spoon, for about 5 minutes, or until the eggplant starts to become tender. Add the onion and cook
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for 4 to 5 minutes more, until the eggplant is cooked through and tender but stillholds its shape.
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### Step 3
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@ -44,19 +46,27 @@ Add the garlic, basil, oregano, thyme and black pepper and cook for 30 seconds.
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### Step 4
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Transfer the eggplant mixture to a large bowl. Mix in the nutritional yeast and bread crumbs. (Bread crumbs contain different amounts of sodium, so it is important to taste the eggplant mixture before adding the salt.) Taste the mixture and season with the salt. Allow the mixture to sit at room temperature until cool enough to handle before forming the meatballs.
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Transfer the eggplant mixture to a large bowl. Mix in the nutritional yeast and bread crumbs. (Bread crumbs contain
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different amounts of sodium, so it is important to taste the eggplant mixture before adding the salt.) Taste the
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mixture and season with the salt. Allow the mixture to sit at room temperature until cool enough to handle before
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forming the meatballs.
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### Step 5
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Using your hands and about 1½ tablespoons of the eggplant mixture for each, form 15 meatballs. Place the meatballs on the prepared baking sheet and bake for 15 minutes. Flip them over and cook for about 10 minutes more, or until golden brown on both sides.
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Using your hands and about 1½ tablespoons of the eggplant mixture for each, form 15 meatballs. Place the meatballs on
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the prepared baking sheet and bake for 15 minutes. Flip them over and cook for about 10 minutes more, or until golden
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brown on both sides.
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### Step 6
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Meanwhile, cook the spaghetti according to the package directions until it is al dente and heat the marinara sauce in a medium saucepan over medium heat.
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Meanwhile, cook the spaghetti according to the package directions until it is al dente and heat the marinara sauce in
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a medium saucepan over medium heat.
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### Step 7
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Allow the meatballs to cool for about 10 minutes. Transfer them to the saucepan with the marinara sauce. Heat gently until warmed through before serving on top of the pasta and garnishing with parsley.
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Allow the meatballs to cool for about 10 minutes. Transfer them to the saucepan with the marinara sauce. Heat gently
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until warmed through before serving on top of the pasta and garnishing with parsley.
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## :link: Source
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- https://cupofjo.com/2022/4/eggplant-parm-meatballs/
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- <https://cupofjo.com/2022/4/eggplant-parm-meatballs/>
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@ -1,6 +1,6 @@
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# Eggplant Parmesan Pasta
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:------:|:----------:|
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@ -34,27 +34,39 @@
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### Step 1
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In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the olive oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
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In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the olive oil over medium. Add panko, season
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with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate.
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Set a large pot of salted water to boil.
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### Step 2
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Wipe out the skillet and heat 2 tablespoons of the olive oil over medium. Add finely chopped onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in minced garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining 4 tablespoons olive oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, dried oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
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Wipe out the skillet and heat 2 tablespoons of the olive oil over medium. Add finely chopped onion and cook, stirring
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occasionally, until softened, about 2 minutes. Stir in minced garlic until fragrant, 30 seconds. Add eggplant and
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drizzle over the remaining 4 tablespoons olive oil. Season with salt and pepper, and cook, stirring occasionally,
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until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the
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bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, dried oregano and 1½ cups of water, and
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bring to a simmer over medium-high heat.
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### Step 3
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Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the cubed eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
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Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the cubed eggplant, until
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the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
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### Step 4
|
||||
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Meanwhile, in the large pot of water, cook short pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
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Meanwhile, in the large pot of water, cook short pasta according to package instructions until al dente. Reserve ½ cup
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of pasta water and drain.
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### Step 5
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||||
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Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
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Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat,
|
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stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
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### Step 6
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Add Parmigiano-Reggiano to the panko bread crumbs and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.
|
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Add Parmigiano-Reggiano to the panko bread crumbs and mix well. Divide the pasta in bowls and top each with some of the
|
||||
mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.
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||||
## :link: Source
|
||||
- https://cooking.nytimes.com/recipes/1023096-eggplant-parmesan-pasta
|
||||
|
||||
- <https://cooking.nytimes.com/recipes/1023096-eggplant-parmesan-pasta>
|
||||
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||||
@ -1,6 +1,6 @@
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# Ginger Sesame Vegan Meatballs
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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||||
|:------:|:----------:|
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@ -31,11 +31,15 @@
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||||
|
||||
### Step 1
|
||||
|
||||
If you haven’t done so, cook quinoa and set aside to cool. To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g) dry quinoa to a small saucepan and toast for 2-3 minutes over medium heat. Then add 2/3 cup (160 ml) water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 10-15 minutes or until water is absorbed. Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool.
|
||||
If you haven’t done so, cook quinoa and set aside to cool. To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g)
|
||||
dry quinoa to a small saucepan and toast for 2-3 minutes over medium heat. Then add 2/3 cup (160 ml) water and bring
|
||||
to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 10-15 minutes or until water is absorbed. Then
|
||||
fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool.
|
||||
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||||
### Step 2
|
||||
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||||
Heat a large skillet over medium heat with the sesame oil. Once hot, add the cremini mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are lightly browned and have released most of their moisture.
|
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Heat a large skillet over medium heat with the sesame oil. Once hot, add the cremini mushrooms and sauté for 10-15
|
||||
minutes, stirring occasionally, until they are lightly browned and have released most of their moisture.
|
||||
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||||
### Step 3
|
||||
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||||
@ -43,7 +47,8 @@ Drain and rinse the black beans, then dry in a clean kitchen towel.
|
||||
|
||||
### Step 4
|
||||
|
||||
To the sautéed mushrooms, add the black beans, garlic, green onion, ginger, and tamari (or soy sauce or coconut aminos). Sauté for 3-4 minutes, or until slightly softened, stirring frequently. Set aside to cool slightly.
|
||||
To the sautéed mushrooms, add the black beans, garlic, green onion, ginger, and tamari (or soy sauce or coconut
|
||||
aminos). Sauté for 3-4 minutes, or until slightly softened, stirring frequently. Set aside to cool slightly.
|
||||
|
||||
### Step 5
|
||||
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||||
@ -51,31 +56,39 @@ Preheat the oven to 400 F (200 C) and set out a baking sheet.
|
||||
|
||||
### Step 6
|
||||
|
||||
Transfer the mixture to a food processor and pulse until no large pieces of beans or mushrooms remain, being careful not to overmix into a paste.
|
||||
Transfer the mixture to a food processor and pulse until no large pieces of beans or mushrooms remain, being careful
|
||||
not to overmix into a paste.
|
||||
|
||||
### Step 7
|
||||
|
||||
Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size) and the maple syrup (or agave or honey). Pulse to combine until a textured dough forms, again being careful not to overmix.
|
||||
Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size) and the maple syrup (or agave or
|
||||
honey). Pulse to combine until a textured dough forms, again being careful not to overmix.
|
||||
|
||||
### Step 8
|
||||
|
||||
Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple syrup for balance. If it’s too wet, add more quinoa and pulse to combine.
|
||||
Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple
|
||||
syrup for balance. If it’s too wet, add more quinoa and pulse to combine.
|
||||
|
||||
### Step 9
|
||||
|
||||
Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
|
||||
Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15
|
||||
meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
|
||||
|
||||
### Step 10
|
||||
|
||||
Bake for 15 minutes. Then flip to ensure even baking and bake for another 10-15 minutes, or until golden brown and slightly dry to the touch.
|
||||
Bake for 15 minutes. Then flip to ensure even baking and bake for another 10-15 minutes, or until golden brown and
|
||||
slightly dry to the touch.
|
||||
|
||||
### Step 11
|
||||
|
||||
These "meatballs" are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free).
|
||||
These "meatballs" are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain
|
||||
of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free).
|
||||
|
||||
### Step 12
|
||||
|
||||
Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for 10-12 minutes.
|
||||
Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from
|
||||
frozen, place on a baking sheet and bake at 400 F (200 C) for 10-12 minutes.
|
||||
|
||||
## :link: Source
|
||||
- https://minimalistbaker.com/ginger-sesame-vegan-meatballs/#wprm-recipe-container-89162
|
||||
|
||||
- <https://minimalistbaker.com/ginger-sesame-vegan-meatballs/#wprm-recipe-container-89162>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Mezza Luna Lasagna
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:----------------------------------:|:-----------------------: |
|
||||
@ -31,19 +31,29 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
Preheat oven to 375°F. Slice squash halves into 1/2" half-moon-shaped pieces. Spray a large baking sheet with a light dusting of oil and sprinkle with a little sea salt and pepper. Place the slices on the sheet in a single layer. Lightly spray the tops and sprinkle with salt and pepper. Bake until the slices are tender, about 35 minutes. Remove from oven and set aside to cool; lower oven temperature to 350°F.
|
||||
Preheat oven to 375°F. Slice squash halves into 1/2" half-moon-shaped pieces. Spray a large baking sheet with a light
|
||||
dusting of oil and sprinkle with a little sea salt and pepper. Place the slices on the sheet in a single layer. Lightly
|
||||
spray the tops and sprinkle with salt and pepper. Bake until the slices are tender, about 35 minutes. Remove from oven
|
||||
and set aside to cool; lower oven temperature to 350°F.
|
||||
|
||||
### Step 2
|
||||
|
||||
Empty Alfredo sauce into a sauce pan; warm over very low heat, just enough to liquefy, and remove from heat. Place ricotta cheese, chopped spinach, nutmeg and a pinch of salt into a bowl and combine. Set aside.
|
||||
Empty Alfredo sauce into a sauce pan; warm over very low heat, just enough to liquefy, and remove from heat. Place
|
||||
ricotta cheese, chopped spinach, nutmeg and a pinch of salt into a bowl and combine. Set aside.
|
||||
|
||||
### Step 3
|
||||
|
||||
Assemble lasagna: Coat the bottom of a 9"x 13" baking dish with a light layer of Alfredo sauce. Place four sheets of no boil lasagna noodles side by side and top them with more Alfredo sauce. Next, add squash in a single layer. Top squash with more Alfredo sauce and another layer of noodles. Top noodles with all of the ricotta-spinach mixture and smooth out. Top with another layer of noodles, then Alfredo sauce and the last of the squash. Pour over the remainder of Alfredo sauce and top with Mozzarella cheese & Parmesan cheeses.
|
||||
Assemble lasagna: Coat the bottom of a 9"x 13" baking dish with a light layer of Alfredo sauce. Place four sheets of no
|
||||
boil lasagna noodles side by side and top them with more Alfredo sauce. Next, add squash in a single layer. Top squash
|
||||
with more Alfredo sauce and another layer of noodles. Top noodles with all of the ricotta-spinach mixture and smooth
|
||||
out. Top with another layer of noodles, then Alfredo sauce and the last of the squash. Pour over the remainder of
|
||||
Alfredo sauce and top with Mozzarella cheese & Parmesan cheeses.
|
||||
|
||||
### Step 4
|
||||
|
||||
Cover lasagna with foil and bake for 40 minutes. Remove foil and bake another 5 to 10 minutes or until cheese is golden and bubbly. Remove from oven and rest 15 minutes before slicing.
|
||||
Cover lasagna with foil and bake for 40 minutes. Remove foil and bake another 5 to 10 minutes or until cheese is golden
|
||||
and bubbly. Remove from oven and rest 15 minutes before slicing.
|
||||
|
||||
## :link: Source
|
||||
- https://www.traderjoes.com/home/recipes/mezza-luna-lasagna
|
||||
|
||||
- <https://www.traderjoes.com/home/recipes/mezza-luna-lasagna>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Chickpea Sunflower Sandwich
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:----------------------------------:|:-----------------------: |
|
||||
@ -37,11 +37,14 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
Prepare garlic herb sauce and set aside by combining hummus, lemon juice, dried dill, garlic, unsweetened milk, sea salt
|
||||
Prepare garlic herb sauce and set aside by combining hummus, lemon juice, dried dill, garlic, unsweetened milk, sea
|
||||
salt
|
||||
|
||||
### Step 2
|
||||
|
||||
Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add roasted unsalted sunflower seeds, vegan mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
|
||||
Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add roasted unsalted sunflower seeds,
|
||||
vegan mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings
|
||||
as needed.
|
||||
|
||||
### Step 3
|
||||
|
||||
@ -49,11 +52,14 @@ Toast rustic bread (if desired) and prepare any other sandwich toppings you desi
|
||||
|
||||
### Step 4
|
||||
|
||||
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
|
||||
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other
|
||||
two slices of bread.
|
||||
|
||||
### Step 5
|
||||
|
||||
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches.
|
||||
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday
|
||||
lunches.
|
||||
|
||||
## :link: Source
|
||||
- https://minimalistbaker.com/chickpea-sunflower-sandwich/
|
||||
|
||||
- <https://minimalistbaker.com/chickpea-sunflower-sandwich/>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Perfect Chickpea Salad
|
||||
|
||||
|
||||
|
||||
|
||||
| :timer_clock: Total Time |
|
||||
|:-----------------------: |
|
||||
@ -34,11 +34,13 @@ In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
|
||||
|
||||
### Step 2
|
||||
|
||||
Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and pepper, adjusting seasoning to taste.
|
||||
Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and
|
||||
pepper, adjusting seasoning to taste.
|
||||
|
||||
### Step 3
|
||||
|
||||
Serve on toasted whole grain Ezekiel muffins, or in whole grain pita bread pockets.
|
||||
|
||||
## :link: Source
|
||||
- https://nutritionstudies.org/recipes/salad/perfect-chickpea-salad/
|
||||
|
||||
- <https://nutritionstudies.org/recipes/salad/perfect-chickpea-salad/>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Vegan Caesar Salad
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:----------------------------------:|:-----------------------: |
|
||||
@ -35,23 +35,31 @@ Prepare garbanzo beans: Preheat oven to 400°F.
|
||||
|
||||
### Step 2
|
||||
|
||||
Spread drained garbanzo beans on a clean, lint-free towel or paper towels and pat dry. Transfer beans to a small bowl, add olive oil and stir to coat.
|
||||
Spread drained garbanzo beans on a clean, lint-free towel or paper towels and pat dry. Transfer beans to a small bowl,
|
||||
add olive oil and stir to coat.
|
||||
|
||||
### Step 3
|
||||
|
||||
Spread beans on a rimmed baking sheet and roast on center rack of oven for 30 minutes. Remove from oven and toss beans with vegan chicken-less seasoning salt, set aside.
|
||||
Spread beans on a rimmed baking sheet and roast on center rack of oven for 30 minutes. Remove from oven and toss beans
|
||||
with vegan chicken-less seasoning salt, set aside.
|
||||
|
||||
### Step 4
|
||||
|
||||
Prepare vegan "Parmesan cheese": While garbanzo beans are roasting, add cashew pieces, nutritional yeast, sea salt and garlic powder to a food processor. Pulse to a fine meal, stopping to scrape down the sides of the bowl as necessary. Set aside. (This recipe will yield enough ""cheese"" to sprinkle on salads, pasta dishes, omelettes...store the leftovers in an airtight container in the fridge and it will keep for a couple of weeks.)
|
||||
Prepare vegan "Parmesan cheese": While garbanzo beans are roasting, add cashew pieces, nutritional yeast, sea salt and
|
||||
garlic powder to a food processor. Pulse to a fine meal, stopping to scrape down the sides of the bowl as necessary.
|
||||
Set aside. (This recipe will yield enough ""cheese"" to sprinkle on salads, pasta dishes, omelettes...store the
|
||||
leftovers in an airtight container in the fridge and it will keep for a couple of weeks.)
|
||||
|
||||
### Step 5
|
||||
|
||||
Assemble salad: Arrange romaine salad on a serving platter or large shallow bowl. Drizzle with 3 tablespoons Vegan Caesar dressing and 1 tablespoon vegan Parmesan and toss to coat. Add more dressing if desired.
|
||||
Assemble salad: Arrange romaine salad on a serving platter or large shallow bowl. Drizzle with 3 tablespoons Vegan
|
||||
Caesar dressing and 1 tablespoon vegan Parmesan and toss to coat. Add more dressing if desired.
|
||||
|
||||
### Step 6
|
||||
|
||||
Top with roasted garbanzo beans, sprinkle with vegan Parmesan, and finish with a few grinds of black pepper. Serve with lemon wedges and more dressing on the side.
|
||||
Top with roasted garbanzo beans, sprinkle with vegan Parmesan, and finish with a few grinds of black pepper. Serve with
|
||||
lemon wedges and more dressing on the side.
|
||||
|
||||
## :link: Source
|
||||
- https://www.traderjoes.com/home/recipes/vegan-caesar-salad
|
||||
|
||||
- <https://www.traderjoes.com/home/recipes/vegan-caesar-salad>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Crispy Chicken-less Sliders
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:------:|:----------:|
|
||||
@ -49,11 +49,13 @@ Toss together the shredded iceberg lettuce, red onion and cilantro sprigs.
|
||||
|
||||
### Step 7
|
||||
|
||||
On the bottom half of each roll, place a tablespoon of Incredisauce. Top each with the chicken-less tenders, iceberg/onion mixture and sliced avocado. Skewer to secure.
|
||||
On the bottom half of each roll, place a tablespoon of Incredisauce. Top each with the chicken-less tenders,
|
||||
iceberg/onion mixture and sliced avocado. Skewer to secure.
|
||||
|
||||
### Step 8
|
||||
|
||||
Serve Immediately.
|
||||
|
||||
## :link: Source
|
||||
- https://www.traderjoes.com/home/recipes/crispy-chicken-less-sliders
|
||||
|
||||
- <https://www.traderjoes.com/home/recipes/crispy-chicken-less-sliders>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Fall Turkey Chili With Pumpkin
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:----------------------------------:|:-----------------------: |
|
||||
@ -30,7 +30,12 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
In a large saucepan or stockpot, heat olive oil over medium heat. Add onions and bell peppers and sauté until onions are translucent and fragrant, about 3 to 4 minutes. Add garlic and stir for 30 seconds. Add soy crumbles and break up in pan with spoon, sautéing until soy crumbles is browned and cooked through. Stir in diced tomatoes, pumpkin, kidney beans, corn and spices. Bring to a boil, and then reduce heat and simmer 20 to 30 minutes, stirring occasionally. Garnish with sour cream, cheese, avocado and cilantro, and serve.
|
||||
In a large saucepan or stockpot, heat olive oil over medium heat. Add onions and bell peppers and sauté until onions
|
||||
are translucent and fragrant, about 3 to 4 minutes. Add garlic and stir for 30 seconds. Add soy crumbles and break up
|
||||
in pan with spoon, sautéing until soy crumbles is browned and cooked through. Stir in diced tomatoes, pumpkin, kidney
|
||||
beans, corn and spices. Bring to a boil, and then reduce heat and simmer 20 to 30 minutes, stirring occasionally.
|
||||
Garnish with sour cream, cheese, avocado and cilantro, and serve.
|
||||
|
||||
## :link: Source
|
||||
- https://www.traderjoes.com/home/recipes/fall-turkey-chili-with-pumpkin
|
||||
|
||||
- <https://www.traderjoes.com/home/recipes/fall-turkey-chili-with-pumpkin>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Spicy Pumpkin Curry Pot Pie
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:----------------------------------:|:-----------------------: |
|
||||
@ -31,19 +31,26 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
Preheat oven to 400°F. Sauté onion & parsnips in oil for 5 minutes. Stir in squash. Cover and cook 5 minutes. Add kale and salt, stir, cover and cook another 5 minutes or so until vegetables are tender. Add garbanzo beans, spicy pumpkin curry simmer sauce and raisins, stir to combine. Cover and reduce heat to simmer 5 minutes. Remove from heat.
|
||||
Preheat oven to 400°F. Sauté onion & parsnips in oil for 5 minutes. Stir in squash. Cover and cook 5 minutes. Add kale
|
||||
and salt, stir, cover and cook another 5 minutes or so until vegetables are tender. Add garbanzo beans, spicy pumpkin
|
||||
curry simmer sauce and raisins, stir to combine. Cover and reduce heat to simmer 5 minutes. Remove from heat.
|
||||
|
||||
### Step 2
|
||||
|
||||
Remove pie crust from refrigerator. Lay crust on a clean work surface, smoothing any cracks with your hands. Grease a 9-inch pie plate with canola oil spray. Transfer simmered vegetables to pie plate. Top with pie crust, cutting three oblong vents in center of crust.
|
||||
Remove pie crust from refrigerator. Lay crust on a clean work surface, smoothing any cracks with your hands. Grease a
|
||||
9-inch pie plate with canola oil spray. Transfer simmered vegetables to pie plate. Top with pie crust, cutting three
|
||||
oblong vents in center of crust.
|
||||
|
||||
### Step 3
|
||||
|
||||
Trim and seal crust edges (use a fork to crimp edges or use your hands for a more rustic look). In a small bowl, whisk egg and 1 tablespoon water. Use a pastry brush to cover crust with egg wash.
|
||||
Trim and seal crust edges (use a fork to crimp edges or use your hands for a more rustic look). In a small bowl, whisk
|
||||
egg and 1 tablespoon water. Use a pastry brush to cover crust with egg wash.
|
||||
|
||||
### Step 4
|
||||
|
||||
Bake pie on center rack of oven for 30 to 35 minutes, or until crust is a deep golden brown. Remove from heat and let sit 15 minutes before serving.
|
||||
Bake pie on center rack of oven for 30 to 35 minutes, or until crust is a deep golden brown. Remove from heat and let
|
||||
sit 15 minutes before serving.
|
||||
|
||||
## :link: Source
|
||||
- https://www.traderjoes.com/home/recipes/spicy-pumpkin-curry-pot-pie
|
||||
|
||||
- <https://www.traderjoes.com/home/recipes/spicy-pumpkin-curry-pot-pie>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Balsamic Lentil Sauté
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:----------------------------------:|:-----------------------: |
|
||||
@ -29,15 +29,18 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
Add red onion to a large skillet on medium heat then stir in olive oil and garlic. Add spinach and bell pepper and cook until spinach begins to wilt.
|
||||
Add red onion to a large skillet on medium heat then stir in olive oil and garlic. Add spinach and bell pepper and cook
|
||||
until spinach begins to wilt.
|
||||
|
||||
### Step 2
|
||||
|
||||
Empty half the package of lentils into the mix and then add sundried tomatoes. Heat and stir another 2 minutes and then mix in the parsley and balsamic glaze.
|
||||
Empty half the package of lentils into the mix and then add sundried tomatoes. Heat and stir another 2 minutes and then
|
||||
mix in the parsley and balsamic glaze.
|
||||
|
||||
### Step 3
|
||||
|
||||
Divide brown rice onto individual plates and ladle sauté over each serving. 28 minutes
|
||||
|
||||
## :link: Source
|
||||
- https://www.traderjoes.com/home/recipes/balsamic-lentil-saute
|
||||
|
||||
- <https://www.traderjoes.com/home/recipes/balsamic-lentil-saute>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Harissa Olive Oil-Braised Chickpeas and Fennel
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:------:|:----------:|
|
||||
@ -34,20 +34,27 @@ Arrange a rack in the middle of the oven and heat the oven to 325°F.
|
||||
|
||||
### Step 2
|
||||
|
||||
Coarsely chop 2 tablespoons fennel fronds and reserve. Trim the top and bottom of 1 medium fennel bulb. Quarter, core, and thinly slice. Smash 4 garlic cloves. Halve 1 medium lemon. Thinly slice half the lemon and remove the seeds from the slices; reserve the remaining half. Drain and rinse 2 cans chickpeas.
|
||||
Coarsely chop 2 tablespoons fennel fronds and reserve. Trim the top and bottom of 1 medium fennel bulb. Quarter, core,
|
||||
and thinly slice. Smash 4 garlic cloves. Halve 1 medium lemon. Thinly slice half the lemon and remove the seeds from
|
||||
the slices; reserve the remaining half. Drain and rinse 2 cans chickpeas.
|
||||
|
||||
### Step 3
|
||||
|
||||
Pour 1 cup olive oil into a 9x13-inch or other 3-quart baking dish. Add 1 1/2 tablespoons harissa paste and 1/2 teaspoon kosher salt; stir to combine. Add the chickpeas, fennel, garlic, lemon slices, and 3 fresh rosemary sprigs. Toss gently to coat everything in the harissa olive oil and arrange into an even layer.
|
||||
Pour 1 cup olive oil into a 9x13-inch or other 3-quart baking dish. Add 1 1/2 tablespoons harissa paste and 1/2
|
||||
teaspoon kosher salt; stir to combine. Add the chickpeas, fennel, garlic, lemon slices, and 3 fresh rosemary sprigs.
|
||||
Toss gently to coat everything in the harissa olive oil and arrange into an even layer.
|
||||
|
||||
### Step 4
|
||||
|
||||
Cover tightly with aluminum foil. Bake, stirring halfway through, until the chickpeas are soft but not falling apart, and the mixture is bubbling, about 1 hour total.
|
||||
Cover tightly with aluminum foil. Bake, stirring halfway through, until the chickpeas are soft but not falling apart,
|
||||
and the mixture is bubbling, about 1 hour total.
|
||||
|
||||
### Step 5
|
||||
|
||||
Uncover and squeeze the juice from the reserved lemon half over the chickpeas and stir to combine. Let cool for 5 minutes. Taste and if you like things spicier, stir in a bit more harissa as desired. Crumble 4 ounces feta cheese over the top, sprinkle with reserved fennel fronds, and serve with crusty bread over cooked couscous, if desired.
|
||||
Uncover and squeeze the juice from the reserved lemon half over the chickpeas and stir to combine. Let cool for 5
|
||||
minutes. Taste and if you like things spicier, stir in a bit more harissa as desired. Crumble 4 ounces feta cheese
|
||||
over the top, sprinkle with reserved fennel fronds, and serve with crusty bread over cooked couscous, if desired.
|
||||
|
||||
### :link: Source
|
||||
|
||||
- https://www.thekitchn.com/harissa-olive-oil-braised-chickpeas-fennel-recipe-23105455
|
||||
- <https://www.thekitchn.com/harissa-olive-oil-braised-chickpeas-fennel-recipe-23105455>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Ikarian Longevity Stew
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves |
|
||||
|:------:|
|
||||
@ -23,11 +23,14 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
Heat half the olive oil over medium heat and cook the red onion, garlic, and fennel bulb stirring occasionally, until soft (about 12 minutes). Add the black-eyed peas and toss to coat in the oil.
|
||||
Heat half the olive oil over medium heat and cook the red onion, garlic, and fennel bulb stirring occasionally, until
|
||||
soft (about 12 minutes). Add the black-eyed peas and toss to coat in the oil.
|
||||
|
||||
### Step 2
|
||||
|
||||
Add the tomato, tomato paste and enough water to cover the beans by about an inch. Add the bay leaves. Bring to a boil, reduce heat and simmer until the black-eyed peas are about half way cooked. (Check after 40 minutes, but it may take over an hour.)
|
||||
Add the tomato, tomato paste and enough water to cover the beans by about an inch. Add the bay leaves. Bring to a boil,
|
||||
reduce heat and simmer until the black-eyed peas are about half way cooked. (Check after 40 minutes, but it may take
|
||||
over an hour.)
|
||||
|
||||
### Step 3
|
||||
|
||||
@ -38,5 +41,5 @@ Add the chopped dill and season with salt.
|
||||
Continue cooking until the black-eyed peas are tender. Remove, pour in remaining raw olive oil and serve.
|
||||
|
||||
## :link: Source
|
||||
- https://www.bluezones.com/recipe/ikarian-longevity-stew-with-black-eyed-peas-recipe/
|
||||
|
||||
- <https://www.bluezones.com/recipe/ikarian-longevity-stew-with-black-eyed-peas-recipe/>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Saucy Moroccan-Spiced Lentils
|
||||
|
||||
|
||||
|
||||
|
||||
| :timer_clock: Total Time |
|
||||
|:-----------------------: |
|
||||
@ -33,23 +33,31 @@
|
||||
|
||||
### Step 1
|
||||
|
||||
Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
|
||||
Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and
|
||||
simmer (uncovered) for about 20 minutes or until lentils are tender.
|
||||
|
||||
### Step 2
|
||||
|
||||
In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
|
||||
In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste,
|
||||
coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to
|
||||
thoroughly combine.
|
||||
|
||||
### Step 3
|
||||
|
||||
Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
|
||||
Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor
|
||||
(especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or
|
||||
salt for saltiness. Set aside.
|
||||
|
||||
### Step 4
|
||||
|
||||
Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine.
|
||||
Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix
|
||||
well to combine.
|
||||
|
||||
### Step 5
|
||||
|
||||
Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
|
||||
Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to
|
||||
4-5 days or in the freezer up to 1 month.
|
||||
|
||||
## :link: Source
|
||||
- https://minimalistbaker.com/saucy-moroccan-spiced-lentils/
|
||||
|
||||
- <https://minimalistbaker.com/saucy-moroccan-spiced-lentils/>
|
||||
|
||||
@ -1,6 +1,6 @@
|
||||
# Scrambled Chickpea and Spinach Pitas
|
||||
|
||||
|
||||
|
||||
|
||||
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|
||||
|:------:|:----------:|
|
||||
@ -59,4 +59,5 @@ toaster oven until warmed through, about 20 minutes if refrigerated or about
|
||||
30 minutes if frozen.
|
||||
|
||||
## :link: Source
|
||||
- https://www.thekitchn.com/recipe-scrambled-chickpea-and-spinach-pitas-234095
|
||||
|
||||
- <https://www.thekitchn.com/recipe-scrambled-chickpea-and-spinach-pitas-234095>
|
||||
|
||||
Reference in New Issue
Block a user