Gimme Some Ginger

Authentic Quesabirria Birria Tacos are a delicious and flavorful Mexican street food. Tender, stewed meat is folded into crispy tortillas with melted cheese, creating a savory and satisfying taco experience. Dip them in the rich birria broth for an extra burst of flavor!

Ingredients: 2 lbs 900g beef stew meat or goat meat. 2 dried guajillo chilies, seeds and stems removed. 2 dried ancho chilies, seeds and stems removed. 4 cloves garlic, minced. 1 onion, chopped. 1/2 tsp ground cumin. 1/2 tsp dried oregano. 1/4 tsp ground cloves. 1/4 tsp ground cinnamon. Salt and pepper to taste. 4 cups beef or chicken broth. 1 cup diced tomatoes. 1 cup chopped cilantro, for garnish. 1 cup diced onions, for garnish. Corn tortillas. 2 cups shredded Oaxaca cheese or mozzarella cheese. Vegetable oil for frying.

Instructions: Toast the dried chilies in a dry skillet over medium heat until they become fragrant. Remove from heat and soak them in hot water for about 15 minutes until softened. Drain and set aside. In a blender, combine the soaked chilies, minced garlic, chopped onion, ground cumin, dried oregano, ground cloves, ground cinnamon, salt, pepper, and 1 cup of the beef or chicken broth. Blend until you have a smooth sauce. In a large pot, heat some vegetable oil over medium-high heat. Add the meat and brown it on all sides. Pour the chili sauce mixture over the browned meat in the pot. Add the diced tomatoes and remaining broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falls apart easily. You can also use a slow cooker for this step. Once the meat is tender, shred it using two forks and return it to the pot. Let it simmer for an additional 30 minutes to absorb the flavors. Heat a skillet or griddle over medium-high heat. Place a corn tortilla on the skillet, add a generous amount of shredded Oaxaca or mozzarella cheese, and a portion of the birria meat on one half of the tortilla. Fold the other half of the tortilla over to create a taco and press it down gently with a spatula. Cook until the tortilla is crispy and the cheese is melted, then flip and cook the other side until crispy as well. Repeat this process for the remaining tortillas and meat mixture. Serve the birria tacos hot with a side of the birria broth for dipping. Garnish with chopped cilantro and diced onions. Enjoy your authentic Quesabirria Birria Tacos!

Prep Time: 30 minutes

Cook Time: 3 hours

A delectable Black Forest Parfait inspired by the classic Schwarzwalder Kirschtorte, featuring layers of chocolate mousse, whipped cream, cherry compote, and chocolate cookies, all drizzled with a hint of cherry liqueur.

Ingredients: 2 cups chocolate mousse. 1 cup whipped cream. 1/2 cup chocolate shavings. 1/2 cup cherry compote. 1/4 cup crushed chocolate cookies. 2 tablespoons cherry liqueur.

Instructions: Put chocolate mousse at the bottom of a glass or bowl. Put some whipped cream on top of the mousse. On top of the whipped cream, sprinkle chocolate shavings. Put some cherry compote on top of the chocolate shavings. Crush some chocolate cookies and sprinkle them on top of the cherry compote. Pour cherry liqueur over the whole parfait. Do this again and again until the bowl or glass is full. Add a dollop of whipped cream and chocolate shavings on top to finish. Put it in the fridge for at least two hours before you serve it. Enjoy the real Black Forest Parfait while it's cold!

Prep Time: 20 minutes

Cook Time: 0 minutes

This vegan kvass is a probiotic-rich drink that not only supports gut health but also boosts immunity with the power of beets, which are packed with essential nutrients and antioxidants.

Ingredients: 4 cups chopped beets. 1/2 cup raisins. 1/4 cup raw cane sugar. 8 cups filtered water. 1/4 cup apple cider vinegar.

Instructions: In a big glass jar, mix the beets, raisins, sugar, and water. Put on a clean cloth and use a rubber band to hold it in place. Leave it to ferment at room temperature for three to four days, stirring it every day. Once the fermentation is done, strain the liquid into a clean jar and throw away the solids. Add the apple cider vinegar and stir. Put it in the fridge for at least six hours before you serve it. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This keto cauliflower fried rice is a tasty and filling low-carb alternative to regular fried rice. It's also full of nutrients and flavor. People on the ketogenic diet or anyone else who wants to cut back on carbs but still enjoy a tasty meal will love this dish.

Ingredients: 1 head cauliflower, grated. 2 tablespoons coconut oil. 3 cloves garlic, minced. 1/2 cup onion, diced. 1/2 cup bell pepper, diced. 2 eggs, beaten. 3 tablespoons soy sauce or tamari. 1 tablespoon sesame oil. Salt and pepper to taste. Optional: sliced green onions for garnish.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. Saut until the meat is soft. Move the vegetables to the side of the pan and pour the beaten eggs into the empty spot. Cook the eggs until they are done. Grate the cauliflower and add it to the pan. Add the eggs and vegetables and mix them well. Add the soy sauce and sesame oil to the cauliflower. Add pepper and salt to taste. Combine everything well by stirring. Stirring every now and then, keep cooking for another 5 to 7 minutes, until the cauliflower is soft but not mushy. If you want, you can add sliced green onions as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Beef Drip Sandwiches are a hearty and savory option, perfect for game day or any casual gathering. Tender roast beef, melted provolone cheese, and sautéed onions and bell peppers are packed into hoagie rolls and baked until warm and gooey. The finishing touch of hot beef broth adds extra flavor and moisture to these delicious sandwiches.

Ingredients: 1 lb thinly sliced roast beef. 4 hoagie rolls, split. 8 slices provolone cheese. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1/4 cup beef broth. 2 tablespoons Worcestershire sauce. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a skillet, heat olive oil over medium heat. Add onions and bell peppers, season with salt and pepper, and cook until softened, about 5 minutes. Add roast beef slices to the skillet and cook until heated through. In a small saucepan, heat beef broth and Worcestershire sauce until simmering. Place hoagie rolls on a baking sheet. Layer each roll with 2 slices of provolone cheese. Divide the beef and vegetable mixture among the hoagie rolls, then pour some of the hot beef broth mixture over each sandwich. Top sandwiches with additional provolone cheese slices, if desired. Bake sandwiches in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly. Serve hot, optionally with extra beef broth for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these tasty chocolate chip ice cream sandwiches that don't contain gluten. For a tasty frozen treat, put two chewy chocolate chip cookies between two smooth, creamy vanilla gluten-free ice creams.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup gluten-free chocolate chips. 2 pints gluten-free vanilla ice cream.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the baking soda, salt, and gluten-free flour together in a small bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. To the creamed mixture, add the egg and vanilla extract and beat until everything is well mixed. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Add the gluten-free chocolate chips and mix them in. Using a cookie scoop or spoon, drop dough balls about the size of a tablespoon onto the baking sheet that has been prepared. Leave about 2 inches between each ball. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. Before putting the ice cream sandwiches together, let the cookies cool all the way on the baking sheet. Put a scoop of gluten-free vanilla ice cream on the bottom of one cookie after it has cooled down. Put another cookie on top, bottom side down, and gently press it down to make a sandwich. Do it again with the rest of the ice cream and cookies. Place each ice cream sandwich in its own piece of plastic wrap and freeze them for at least an hour before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

On a hot summer day, this vegan strawberry lemonade slushie is the perfect way to cool off. When you mix sweet strawberries with sour lemonade, you get a wonderful flavor explosion. The fresh mint leaves add a bit of brightness.

Ingredients: 2 cups frozen strawberries. 1 cup lemonade store-bought or homemade. Fresh mint leaves for garnish.

Instructions: Put the frozen strawberries and lemonade in a blender and blend them together. Blend until the mixture is smooth and slushy. Put two glasses of slush into the mix. Add some fresh mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in this flavorful vegan twist on classic popcorn. The combination of nutritional yeast, dried rosemary, garlic, and vegan parmesan cheese creates a savory and aromatic snack that's perfect for movie nights or any occasion.

Ingredients: 1/2 cup popcorn kernels. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 teaspoon dried rosemary. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup vegan parmesan cheese.

Instructions: Preheat your stovetop or popcorn popper. Pop the popcorn kernels using olive oil until fully popped. In a small bowl, mix together the nutritional yeast, dried rosemary, garlic powder, salt, and vegan parmesan cheese. Once the popcorn is ready, transfer it to a large bowl. Drizzle the popcorn with additional olive oil and sprinkle the seasoning mixture over it. Toss the popcorn gently until evenly coated with the seasoning. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

This Wild Greens Spanakopita Tart is a delightful twist on the classic Greek dish. Packed with a variety of nutritious wild greens and flavorful herbs, it's encased in flaky phyllo dough for a deliciously savory tart that's perfect for any occasion.

Ingredients: 1 pack frozen phyllo dough, thawed. 1/4 cup olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 pound mixed wild greens such as spinach, Swiss chard, and dandelion greens, chopped. 1/2 cup fresh dill, chopped. 1/2 cup fresh parsley, chopped. 1 cup crumbled feta cheese. Salt and pepper to taste. 4 eggs, lightly beaten.

Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Put wild greens in the pan and cook for about 5 minutes, until they wilt. Take the pan off the heat and add the feta cheese, parsley, and dill. Add pepper and salt to taste. Lightly beat the eggs in a different bowl, then fold them into the greens. Use olive oil to coat a 9-inch tart pan. Put phyllo dough sheets in the pan one on top of the other, brushing each one with olive oil. Spread the greens and egg mix out evenly on top of the phyllo dough in the tart pan. To make a rustic crust, fold the edges of the phyllo dough that hang over the filling. The tart should be baked in a hot oven for 35 to 40 minutes, or until it turns golden brown and sets. Take it out of the oven and let it cool down a bit before cutting it. You can serve it hot or cold. Have fun!

Prep Time: 30 minutes

Cook Time: 40 minutes

This Lime Bliss Cocktail not only delights your taste buds but also offers numerous benefits. Lime juice is packed with vitamin C, antioxidants, and flavonoids that promote healthy skin, hair, and overall well-being. It helps in detoxification, hydration, and improving digestion.

Ingredients: 1 oz fresh lime juice. 1 oz coconut water. 1 oz cucumber juice. 1 oz vodka. 1 tsp honey. Ice cubes.

Instructions: Fresh lime juice, coconut water, cucumber juice, vodka, and honey should all be mixed together in a shaker. Put ice cubes in the shaker. Be sure to shake it well for 20 seconds. Strain the drink into a glass that has been chilled. If you want, you can add a cucumber slice or a lime wheel as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

This grilled sandwich is a satisfying meal because it has the tangy creaminess of goat cheese and the sweet and savory flavors of fig chutney.

Ingredients: 4 slices of bread. 150g goat cheese. 1/2 cup fig chutney. 2 tablespoons butter.

Instructions: Put fig chutney on two pieces of bread. Spread the goat cheese out on top of the chutney. Put the last two slices of bread on top to make a sandwich. Put butter on the outside of each sandwich. Place the pan on medium heat. It will take about 34 minutes per side for the sandwiches to turn golden brown and the cheese to melt after you put them in the pan. Take it out of the pan, cut it up, and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

This bacon potato soup is hearty, tasty, and easy to make. It's great for a cozy meal. The comforting taste of the creamy potatoes, crispy bacon, and melted cheddar cheese makes it a treat.

Ingredients: 4 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups potatoes, peeled and diced. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. 1 cup cheddar cheese, shredded. Salt and pepper to taste. Chives for garnish.

Instructions: In a large pot, cook chopped bacon until crispy. Remove bacon and set aside. In the same pot, saut diced onion and minced garlic until softened. Add diced potatoes, chicken broth, milk, and heavy cream to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in shredded cheddar cheese until melted. Season with salt and pepper to taste. Serve the soup hot, garnished with crispy bacon bits and chopped chives.

Prep Time: 15 minutes

Cook Time: 25 minutes

Tres Leches Pancakes are a sweet and rich take on regular pancakes. They are soaked in a mixture of three milks, which makes them very soft and tasty. This is a great treat for breakfast!

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 egg. 1 cup whole milk. 1/4 cup evaporated milk. 1/4 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 2 tablespoons powdered sugar. Fresh strawberries for garnish optional.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, whole milk, evaporated milk, sweetened condensed milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; lumps are okay. Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Remove the pancakes from the skillet and let them cool slightly. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Serve the pancakes with a drizzle of additional sweetened condensed milk, a dollop of whipped cream, and fresh strawberries if desired. Enjoy your delicious Tres Leches Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes