Carina Dawg Draws

The roasted delicata squash and kale salad is a great mix of tastes and textures. Served with roasted delicata squash, feta cheese, crunchy pumpkin seeds, and tangy balsamic vinegar, the kale leaves are soft and tasty. It's a tasty and healthy dish that works great as a keto-friendly meal. One or two easy ingredients are all you need to make a tasty salad that is also full of healthy nutrients. Anytime of the year, you can eat it as a side dish or a light meal.

Ingredients: 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1 medium delicata squash, halved lengthwise, seeds removed, and sliced into half moons. 2 tablespoons olive oil, divided. Salt and pepper, to taste. 2 tablespoons balsamic vinegar. 2 tablespoons crumbled feta cheese. 2 tablespoons pumpkin seeds pepitas.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the sliced delicata squash on a baking sheet that has parchment paper on it. Mix together the squash slices and 1 tablespoon of olive oil. Add salt and pepper to taste. Put the squash in an oven that has already been heated and roast it for 20 to 25 minutes, or until it is soft and lightly browned. Prepare the kale by massaging it with the rest of the olive oil for two to three minutes, until it gets a little softer while the squash roasts. Put the massaged kale and roasted delicata squash slices in a large salad bowl. Pour the balsamic vinegar over the salad and mix it all together. Cracked feta cheese and pumpkin seeds should be put on top of the salad. Serve right away and enjoy! This roasted delicata squash and kale salad is tasty and healthy, and it's perfect for a keto-friendly meal. Hearty kale, sweet roasted squash, tangy balsamic vinegar, creamy feta cheese, and crunchy pumpkin seeds come together to make a salad that is sure to please your taste buds. If you're busy during the week, this is a great dish to make on the fly or as a side dish for your favorite protein.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in a luxurious pairing of perfectly seared scallops and creamy citrus risotto, complemented by the exquisite flavors of top wine and champagne. This elegant dish is sure to impress any dinner guest and elevate your dining experience to new heights.

Ingredients: 12 large sea scallops. 1 cup Arborio rice. 2 cups chicken or vegetable broth. 1/2 cup white wine top wine. 1/4 cup champagne. 1/4 cup freshly squeezed orange juice. Zest of 1 lemon. 1 shallot, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Use paper towels to dry the scallops, then season them with salt and pepper. In a pan, heat 1 tablespoon of olive oil over medium-high heat. After you add the scallops, sear them for two to three minutes on each side, or until they turn golden brown. Take it out of the pan and set it aside. Put the rest of the olive oil and butter in the same pan. Add the garlic and shallot and cook them until they soften. Toast the Arborio rice for one to two minutes after adding it to the pan. Add the champagne and white wine and keep stirring until it's all mixed in. Add chicken or vegetable broth 1/2 cup at a time and stir the rice often for about 20 to 25 minutes, or until it is creamy and soft. Add the orange juice and lemon zest and mix well. Add pepper and salt to taste. Place risotto on plates, top with scallops that have been seared, and decorate with fresh parsley. With a glass of your favorite fine wine or champagne. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

A tasty and salty bagel sandwich with smooth cream cheese and savory prosciutto. It's great for a quick breakfast or snack.

Ingredients: 1 plain bagel. 2 tablespoons cream cheese. 2 slices prosciutto.

Instructions: Cut the bagel in half across the middle. Toast the halves of the bagels until they get a little brown. Put a tablespoon of cream cheese on each half of the toasted bagel. Put a slice of prosciutto on top of each bagel half that has cream cheese on it. Make a sandwich by putting the two halves together. Have fun with your coffee and toasted bagel with cream cheese and prosciutto.

Prep Time: 5 minutes

Cook Time: 5 minutes

This grilled sandwich with Nutella, creamy Brie cheese, ripe pears, and fresh figs is the perfect mix of sweet and savory. It tastes great together and will please your taste buds every time!

Ingredients: 4 slices of bread. 2 tablespoons Nutella. 4 slices of Brie cheese. 1 ripe pear, thinly sliced. 4 fresh figs, sliced. 2 tablespoons butter.

Instructions: Put Nutella on two pieces of bread and spread it out evenly. Put slices of Brie cheese on top of the Nutella. Lay out fresh fig and pear slices that are very thin on top of the Brie. To make sandwiches, put the last few slices of bread on top. Put butter on the outside of every sandwich. Set a grill pan or skillet over medium heat to warm it up. Put the sandwiches in the pan and cook them for three to four minutes on each side, or until the cheese melts and the bread turns golden brown. Take it off the heat and let it cool down a bit before you serve.

Prep Time: 10 minutes

Cook Time: 8 minutes

Indulge in the creamy richness of white chocolate and the tangy sweetness of passionfruit with this delightful no-churn ice cream. The added crunch of the waffle cone crust adds a delicious texture contrast.

Ingredients: 400ml condensed milk. 500ml whipping cream. 200g white chocolate, melted. 1 cup passionfruit pulp strained. 10-12 waffle cones, crushed. 1/4 cup melted butter.

Instructions: In a large bowl, whip the cream until stiff peaks form. Gently fold in the condensed milk until well combined. Add melted white chocolate and passionfruit pulp, gently folding until evenly distributed. In a separate bowl, mix crushed waffle cones with melted butter until combined. Spread a layer of waffle cone mixture evenly on the bottom of a loaf pan or ice cream container. Pour the ice cream mixture over the waffle cone crust. Top with remaining waffle cone mixture, pressing down lightly. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm. Once frozen, scoop and serve in waffle cones or bowls.

Prep Time: 20 minutes

Cook Time: 0 minutes

These Cranberry Pancakes are a tasty change from regular pancakes. Cranberries' sour taste gives the dish a burst of flavor that goes well with the maple syrup's sweetness.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1 egg. 1 cup buttermilk. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. You can add the dried cranberries now. Put the egg in a different bowl and beat it. Then add the buttermilk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Set a griddle or nonstick skillet over medium heat and use cooking spray or butter to lightly coat it. Place a quarter-cup of the pancake batter on the griddle for every pancake. Once the top starts to bubble, flip it over and cook until the other side is golden brown. You can top the warm cranberry pancakes with anything you like, like maple syrup or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

The chickpeas and hearts of palm used to make these vegan crab cakes give them a great seafood flavor. They're great for a meal because they're crispy on the outside and soft on the inside. The dill remoulade gives the cakes a tangy and herbaceous kick that goes well with them.

Ingredients: 2 cups cooked chickpeas, drained. 1 cup hearts of palm, chopped. 1/4 cup vegan mayo. 2 tablespoons Dijon mustard. 2 tablespoons lemon juice. 1 teaspoon Old Bay seasoning. 1/4 cup chopped parsley. 1/4 cup chopped green onions. 1 cup breadcrumbs. Salt and pepper to taste. Oil for frying. 1/2 cup vegan mayo. 1 tablespoon chopped dill. 1 tablespoon capers, chopped. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Chop the chickpeas and hearts of palm into large pieces in a food processor. Put the mixture in a bowl and add lemon juice, vegan mayo, Dijon mustard, parsley, green onions, breadcrumbs, salt, and pepper. Mix everything together well. Make small patties out of the mixture and place them on a baking sheet lined with parchment paper. Put it in the fridge for 30 minutes. Set a pan on medium heat and add the oil. They should be fried for three to four minutes on each side until golden brown. Put paper towels down to dry. Put vegan mayo, dill, capers, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix them together to make the remoulade sauce. Make vegan crab cakes and put dill remoulade on the side. Serve them hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty and flavorful soup that captures the essence of Nana's love and tradition. The combination of navy beans, ham bone, and aromatic vegetables creates a comforting bowl of warmth.

Ingredients: 1 ham bone with meat remnants. 1 lb dried navy beans, soaked overnight. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, diced. 4 cloves garlic, minced. 1 bay leaf. 8 cups chicken or vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the onion, then slice the carrots, dice the celery, and mince the garlic. Cook the vegetables in oil until they are soft. Put the ham bone, bay leaf, navy beans that have been soaked, and broth in the pot. Add pepper and salt to taste. Bring up the temperature. Turn down the heat, cover, and let it simmer for two to three hours, or until the beans are soft and the ham meat is easy to pull off the bone. Take out the ham bone, shred the meat that's left, and put it back in the pot. Throw away the bay leaf and, if necessary, change the seasoning. Enjoy Nana's Epic Navy Bean Ham Bone Soup while it's still hot!

Prep Time: 20 minutes

Cook Time: 180 minutes

Enjoy the comforting taste of homemade cookies with a nostalgic twist. For a delicious treat, combine the goodness of oats, chocolate chips, and optional nuts in these pub cookies.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups rolled oats. 1 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the butter, granulated sugar, and brown sugar to a large bowl. Mix them together until the cookies are smooth. Add the eggs one at a time and beat well. Then add the vanilla and mix well. Mix the flour, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. There are chocolate chips, chopped nuts, and rolled oats in the mix. Drop rounded tablespoons of dough onto baking sheets that have not been greased. Put them in the oven for 9 to 11 minutes, or until they turn golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich combination of dark chocolate and refreshing mint with these vegan chocolate mint truffles. Perfect for satisfying your sweet tooth or as a delightful gift for friends and family.

Ingredients: 200g vegan dark chocolate. 1/2 cup full-fat coconut milk. 1/2 tsp peppermint extract. 1/4 cup cocoa powder, for coating. Crushed candy canes, for garnish optional.

Instructions: Break the dark chocolate into small pieces and place them in a heatproof bowl. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer. Pour the hot coconut milk over the chocolate pieces and let it sit for 1-2 minutes. Add peppermint extract to the chocolate mixture and stir until smooth and well combined. Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to handle. Once chilled, use a spoon or melon baller to scoop out small portions of the chocolate mixture and roll them into balls. Roll each ball in cocoa powder to coat evenly. If desired, sprinkle crushed candy canes over the truffles for extra minty flavor and festive appearance. Refrigerate the truffles for another 30 minutes before serving. Enjoy these delicious vegan chocolate mint truffles!

Prep Time: 15 minutes

Cook Time: 0 minutes

The sophistication of French macarons and the cozy spices of masala chai come together in these vegan snickerdoodle macarons for a delicious flavor combination. Ideal for people who enjoy tea and sweets!

Ingredients: 1 cup almond flour. 1/4 cup powdered sugar. 2 tbsp aquafaba liquid from canned chickpeas. 1/4 cup granulated sugar. 1/2 tsp ground cinnamon. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/4 tsp ground black pepper. 1/4 tsp vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour and powdered sugar. Mix well and set aside. In a separate bowl, whip aquafaba using an electric mixer until soft peaks form. Gradually add granulated sugar to the whipped aquafaba while continuing to beat until stiff peaks form. Fold the whipped aquafaba mixture into the almond flour mixture gently until well combined. Add vanilla extract, ground cinnamon, ground cardamom, ground cloves, ground ginger, ground black pepper, and a pinch of salt to the mixture. Fold until the spices are evenly distributed. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small macaron shells onto the prepared baking sheet. They should be about 1 inch in diameter. Let the macarons sit at room temperature for 20-30 minutes to form a skin on top. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have developed feet. Remove from the oven and let them cool completely on the baking sheet. Once cool, carefully remove the macarons from the parchment paper. Sandwich two macaron shells together with your choice of vegan masala chai snickerdoodle filling such as a chai-flavored buttercream or vegan cream cheese. Serve and enjoy your vegan masala chai snickerdoodle macarons!

Prep Time: 45 minutes

Cook Time: 15-18

This gluten-free recipe features wild sockeye salmon seasoned with aromatic herbs and fresh orange slices, baked to perfection. It's a flavorful and healthy dish that's perfect for a nutritious meal.

Ingredients: 4 wild sockeye salmon fillets. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 orange, thinly sliced. Fresh herbs such as parsley or dill for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the salmon fillets on a baking sheet that has parchment paper on it. Put some olive oil on the salmon fillets and then press some minced garlic on top of them. Mix dried thyme, rosemary, salt, and pepper together and sprinkle it all over the fillets. Place orange slices on top of the fish fillets. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork. Add fresh herbs as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

The chocolate, peanut butter, and oats in these no-bake cookies are a delicious combination. They're easy to make and great for satisfying your sweet tooth.

Ingredients: 2 cups rolled oats. 1/2 cup unsalted butter. 1/2 cup milk. 2 cups granulated sugar. 1/2 cup cocoa powder. 1/2 cup creamy peanut butter. 1 tsp vanilla extract. 1/4 tsp salt.

Instructions: Line a baking sheet with parchment paper or wax paper. In a large saucepan, combine the butter, milk, sugar, and cocoa powder over medium heat. Stir constantly and bring the mixture to a boil. Let it boil for 1 minute. Remove the saucepan from the heat and stir in the peanut butter, vanilla extract, and salt until well combined. Add the rolled oats to the mixture and stir until all the oats are coated. Drop spoonfuls of the mixture onto the prepared baking sheet. Let the cookies cool and set at room temperature for about 30 minutes. You can also refrigerate the cookies to speed up the setting process. Once the cookies have set, they are ready to be enjoyed!

Prep Time: 15 minutes

Cook Time: 5 minutes

A hearty and nutritious lentil soup that comes together in just 30 minutes. Packed with vegetables and spices, it's a perfect comfort meal for busy days.

Ingredients: 1 cup dried lentils. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: After rinsing with cold water, set the lentils aside. Warm up the olive oil in a big pot on medium heat. Add the chopped celery, carrots, and onion. Saut the vegetables until they become tender. Add the smoked paprika, cumin, coriander, and minced garlic. For one to two minutes, stir. Add the rinsed lentils, diced tomatoes with juice, and vegetable broth. After bringing the soup to a boil, lower the heat, and simmer it until the lentils are soft, 20 to 25 minutes. To taste, add salt and pepper for seasoning. Before serving, garnish with fresh parsley. Savor your tasty and speedy Easy Lentil Soup!

Prep Time: 10 minutes

Cook Time: 20 minutes

Take your burger game to the next level with this gourmet twist that uses tender, flavorful beef tongue. Smoky char from the grill, creamy Swiss cheese, and tangy Dijon mustard all come together to make an unforgettable burger.

Ingredients: 1 beef tongue, cooked and sliced. 4 hamburger buns. 4 slices of Swiss cheese. 1 red onion, thinly sliced. 4 lettuce leaves. 4 slices of tomato. 4 tablespoons of mayonnaise. 2 tablespoons of Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your grill or barbecue to medium-high heat. Season the beef tongue slices with salt and pepper. Place the beef tongue slices on the grill and cook for about 2-3 minutes on each side until they are nicely charred. While the tongue is cooking, toast the hamburger buns on the grill until they are lightly browned. Spread a tablespoon of mayonnaise on the bottom half of each bun and a tablespoon of Dijon mustard on the top half. Place a lettuce leaf on the bottom bun, followed by a slice of tomato and a slice of Swiss cheese. Top with a grilled beef tongue slice and some thinly sliced red onion. Cover with the top bun and secure with a toothpick if necessary. Serve your delicious Beef Tongue Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Soft Oatmeal Raisin Cookies are a classic treat that combines the warmth of cinnamon, the chewiness of oats, and the sweetness of raisins in every delightful bite.

Ingredients: 1 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon ground cinnamon. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 1/2 cups raisins.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats and raisins until evenly distributed throughout the cookie dough. Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers still appear slightly undercooked. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, enjoy these soft and chewy oatmeal raisin cookies!

Prep Time: 15 minutes

Cook Time: 10-12

These Umami Rosemary Turkey Burgers are a flavorful twist on classic turkey burgers. The addition of fresh rosemary and Parmesan cheese gives them a delicious umami kick. Topped with creamy avocado and fresh veggies, they make for a satisfying and healthy burger option.

Ingredients: 1 lb ground turkey. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, finely chopped. 1 tablespoon soy sauce. 1 teaspoon Worcestershire sauce. Salt and pepper to taste. 4 hamburger buns. 1 ripe avocado, sliced. Lettuce leaves, for garnish. Tomato slices, for garnish. Red onion slices, for garnish.

Instructions: In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, minced garlic, chopped rosemary, soy sauce, Worcestershire sauce, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or a grill pan over medium-high heat. Grease the grates lightly with oil. Place the turkey burger patties on the grill and cook for about 5-6 minutes per side or until they are cooked through and have nice grill marks. While the burgers are cooking, toast the hamburger buns on the grill for a minute or two until they are lightly browned. Assemble the burgers by placing a turkey patty on the bottom half of each bun. Top with avocado slices, lettuce leaves, tomato slices, and red onion slices. Add the top bun halves, and your Umami Rosemary Turkey Burgers with Avocado are ready to serve!

Prep Time: 15 minutes

Cook Time: 12 minutes