Hooked On Killian

A vegan twist on the classic Indian tikka masala, featuring tender butternut squash simmered in a creamy and aromatic tomato-coconut sauce.

Ingredients: 1 small butternut squash, peeled and cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 can 14 oz diced tomatoes. 1 can 14 oz full-fat coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Chop up the onion, garlic, and ginger and add them. Saut the onion until it is clear and smells good. Spices like ground cumin, ground coriander, turmeric, paprika, and cayenne pepper should be added and mixed in. For one to two minutes, until the spices smell good and are toasted. To the pan, add chopped tomatoes, tomato paste, and butternut squash cubes. Mix things together well. Add the coconut milk and season with pepper and salt to taste. Bring to a low boil. Cover and cook, stirring every now and then, for 20 to 25 minutes, or until the butternut squash is soft. Take off the lid after the butternut squash is fully cooked and let the sauce thicken a bit if you want to. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 15 minutes

Cook Time: 30 minutes

These mouthwatering tacos are a perfect blend of seasoned ground beef, fresh veggies, and cheese, all wrapped in a crunchy taco shell.

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup diced tomatoes. 1/2 cup chopped onions. 1/2 cup shredded lettuce. 1/2 cup grated cheddar cheese. 8 small taco shells. Sour cream and salsa for topping.

Instructions: In a skillet, cook ground beef over medium heat until browned. Drain excess fat and add taco seasoning and diced tomatoes. Simmer for 5 minutes. Warm taco shells in the oven or microwave according to package instructions. Assemble tacos: Fill each shell with the beef mixture, onions, lettuce, and cheese. Top with sour cream and salsa as desired. Serve hot and enjoy your delicious tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

These exquisite Cherry Almond Shortbread Cookies will delight your taste buds. The buttery richness of the cookies, combined with the sweet charm of cherries and the nutty essence of almonds, make them a delectable treat for any occasion.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup maraschino cherries, chopped. 1/4 cup almond meal. 1/2 teaspoon almond extract. A pinch of salt. 1/4 cup sliced almonds, for topping.

Instructions: Turn on the oven and heat it up to 325F 160C. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Then add the almond extract and mix it in well. Add the all-purpose flour and almond meal to the mixture little by little. Don't mix any further than that. Add the chopped Maraschino cherries and mix them in. Add a little salt and knead the dough slowly to bring it together. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for 30 minutes. Grab the dough from the fridge and cut it into rounds that are about 1/4-inch thick. Put the cookie rounds on a baking sheet that has parchment paper on it. Add some sliced almonds to the top of each cookie. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. When the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

These delightful Christmas cookies are the perfect holiday treat. They're soft, chewy, and chock-full of chocolate chips. For added texture and flavor, toss in some crunchy walnuts. Enjoy them with family and friends, or make them as a thoughtful homemade gift!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips. 1 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until smooth. Beat in the vanilla extract and eggs, one at a time, until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped walnuts if using. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 9-11 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Store cookies in an airtight container to maintain freshness.

Prep Time: 20 minutes

Cook Time: 10 minutes

This refreshing sangria combines the citrusy flavors of blood oranges, lemons, and limes with the warmth of ginger liqueur and the sweetness of honey. It's perfect for entertaining or a relaxing evening at home.

Ingredients: 1 bottle white wine. 1 cup ginger liqueur. 1 cup blood orange juice. 1/4 cup triple sec. 2-3 blood oranges, sliced. 1 lemon, sliced. 1 lime, sliced. 1/4 cup fresh mint leaves. 2 tablespoons honey. 1 cup sparkling water or club soda. Ice cubes.

Instructions: In a large pitcher, combine white wine, ginger liqueur, blood orange juice, triple sec, sliced blood oranges, lemon, and lime. Stir in honey until dissolved. Refrigerate for at least 1-2 hours to let the flavors meld. Just before serving, add sparkling water or club soda and mint leaves. Serve over ice cubes and garnish with additional citrus slices and mint leaves, if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes