Justforthism0ment

This Keto-friendly version of Poulet En Sauce, a flavorful and authentic Haitian chicken stew, is packed with traditional spices and herbs but without the added sugars or carbs. It's a satisfying dish perfect for those following a low-carb or ketogenic diet.

Ingredients: 1.5 lbs chicken thighs, bone-in, skin-on. 1 tablespoon avocado oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 scotch bonnet pepper, minced optional, adjust to taste. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon ground cloves. 1/2 teaspoon ground allspice. 1/2 teaspoon black pepper. 1/2 cup chicken broth. Salt to taste. Fresh parsley for garnish.

Instructions: Put avocado oil in a big skillet and heat it over medium-high heat. Put in the chicken thighs with the skin side down. Cook for about 5 minutes, or until they are golden brown. Turn it over and cook for five more minutes. Take the chicken out of the pan and set it aside. To the same pan, add the minced garlic, diced onion, and diced bell pepper. It will take about 5 minutes of sauting until the vegetables are soft. You can add black pepper, ground cloves, ground allspice, tomato paste, dried thyme, dried parsley, and minced scotch bonnet pepper if you want to. Just a minute or two. Put the chicken thighs back in the pan. Put in the chicken broth and raise the heat. Put a lid on top and cook for 20 to 25 minutes, or until the chicken is soft and cooked all the way through. Add salt to your liking. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

With a delicious Middle Eastern twist, Skakshuka Hummus blends the flavors of traditional shakshuka with creamy hummus. It's ideal as a snack or an appetizer!

Ingredients: 1 cup of cooked chickpeas. 1/4 cup of tahini. 2 cloves of garlic, minced. 1/4 cup of olive oil. 1/4 cup of diced tomatoes. 1/4 cup of diced bell peppers. 1/4 cup of diced onions. 1 teaspoon of ground cumin. 1/2 teaspoon of paprika. Salt and pepper to taste. 2 eggs. Fresh parsley for garnish.

Instructions: Put the cooked chickpeas, tahini, garlic powder, and olive oil in a food processor. Mix until it's smooth. Dice the onions, bell peppers, and tomatoes and add them to the mix. Pulse a few times to mix, but leave some chunks. Salt, pepper, and ground cumin can be added to the hummus to make it taste better. Make the seasonings taste better. Make a well in the middle of the hummus before putting it on a serving dish. Set a skillet over medium heat and fry two eggs until they are done the way you like them. Put the fried eggs in the hummus's hole. Sprinkle fresh parsley on top and drizzle with olive oil. Serve with pita bread or any vegetables you like to dip.

Prep Time: 15 minutes

Cook Time: 10 minutes

Burmese Chickpea Tofu, also known as Shan tofu, is a delicious alternative to soy-based tofu. It's easy to make with just a few ingredients and is perfect for adding to various dishes for a protein boost.

Ingredients: 2 cups chickpea flour. 4 cups water. 1 teaspoon salt. 2 tablespoons turmeric powder. 2 tablespoons vegetable oil.

Instructions: In a large bowl, mix chickpea flour, water, salt, and turmeric powder until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened about 10-15 minutes. Grease a shallow dish or tray with vegetable oil. Pour the thickened mixture into the greased dish and smooth the top with a spatula. Let it cool and set for at least 2 hours in the refrigerator. Once set, cut the tofu into desired shapes. Serve as desired, either pan-fried, grilled, or added to soups and curries.

Prep Time: 10 minutes

Cook Time: 15 minutes

These flavor-filled Chipotle Lime Chicken Fajita Skewers are ideal for a Paleo dinner. Lime juice brightens the dish and adds a smoky kick from the chipotle marinade. The natural sweetness of the veggies is enhanced and the chicken acquires a delightful charred flavor when the skewers are grilled.

Ingredients: 1 lb chicken breasts, cut into cubes. 2 bell peppers, sliced into chunks. 1 red onion, sliced into chunks. 2 tablespoons olive oil. 2 tablespoons chipotle powder. 2 limes, juiced. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, combine olive oil, chipotle powder, lime juice, cumin, garlic powder, salt, and pepper. Add chicken cubes to the bowl and coat them evenly with the marinade. Let it marinate for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken, bell peppers, and red onions onto soaked wooden skewers. Place skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until chicken is cooked through and vegetables are slightly charred. Remove from the grill and serve immediately.

Prep Time: 40 minutes

Cook Time: 10 minutes

Indulge in the chewy goodness of these addicting coconut oatmeal cookies. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1 cup shredded coconut. 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Shred coconut, roll oats, all-purpose flour, baking soda, and salt together in a large bowl. Melt some butter and mix it with brown sugar and white sugar in a different bowl until the mixture is smooth. The egg and vanilla extract should be added and mixed in well. Slowly add the dry ingredients to the wet mixture while mixing them together. Do this until a dough forms. Put round tablespoons of dough on a baking sheet that has parchment paper on it. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. For five minutes, let it cool on the baking sheet. Then, move it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

This slow cooker recipe combines the savory flavors of smoked sausage with the freshness of green beans and the heartiness of potatoes. It's an easy and delicious one-pot meal perfect for busy weeknights or lazy weekends.

Ingredients: 1 lb smoked sausage, sliced. 1 lb fresh green beans, trimmed and halved. 1.5 lbs red potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Cut up the sausage and put it in a slow cooker with green beans, potatoes, onion, and garlic. Add chicken broth and mix everything together. Salt, pepper, and dried thyme should be added to taste. Mix the ingredients together. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the potatoes are soft and the flavors have mixed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

These vegan butternut squash muffins are very moist and tasty, and they'd be great for a cozy breakfast or snack. They are too good to resist when you mix grated squash, warm spices, and maple syrup sweetness.

Ingredients: 1 1/2 cups grated butternut squash. 1 1/2 cups all-purpose flour. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/4 cup chopped walnuts optional.

Instructions: Warm the oven up to 175F 350C. Do not grease or line the muffin tin. Grate the butternut squash and add it to a large bowl. Then add the maple syrup, applesauce, almond milk, melted coconut oil, and vanilla extract. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. If you want to, fold in chopped walnuts. Fill up each muffin tin cup three quarters of the way to the top with batter. Put muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Take the pan out of the oven and let it cool for 5 minutes in it before moving it to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 20 minutes

These classic black and white cookies are a vegan version of the iconic NYC treat. Soft and cake-like cookies with a perfect balance of chocolate and vanilla glazes, they are sure to delight everyone, vegan or not!

Ingredients: 1 cup vegan butter, softened. 1 1/2 cups granulated sugar. 1 teaspoon vanilla extract. 1 cup unsweetened plant-based milk e.g., almond milk. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsweetened cocoa powder. 1 1/2 cups powdered sugar. 2 tablespoons boiling water. 1/2 teaspoon almond extract. Vegan chocolate chips or chocolate chunks for the black glaze. Vegan white chocolate chips or white chocolate chunks for the white glaze.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the vegan butter and mix it with the granulated sugar in a large bowl until the mixture is light and fluffy. Mix the vanilla extract and unsweetened plant-based milk into the butter mixture until everything is well mixed together. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until you get a smooth batter. Split the batter in half and put one half in a different bowl. Separate the unsweetened cocoa powder into a bowl of batter. Add the batter and mix it until it turns chocolatey. Using a tablespoon, drop spoonfuls of both batters onto the baking sheet that has been prepared. Switch between the chocolate and vanilla batters to make the classic black and white cookie pattern. Shape and flatten the cookies a bit with the back of the spoon. They won't spread out much while they're baking. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden. Get the glazes ready while the cookies are baking. Separate the powdered sugar into two small bowls. In each bowl, mix in one tablespoon of boiling water and almond extract. Mix everything together until it's smooth. Put chunks or chips of vegan chocolate in a bowl. Microwave the bowl for 20 seconds at a time, stirring each time, until the chocolate is smooth and melted. In the other bowl, do the same thing with the vegan white chocolate chunks or chips. After baking, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Once the cookies are cool, use a spoon or spatula to cover half of each cookie with the chocolate glaze and the other half with the white chocolate glaze. Give the glazes about 30 minutes to harden before you serve or store the cookies. Have fun with your tasty NYC Vegan's Black and White Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious summer treat is strawberry ice cream sandwiches, which have homemade strawberry ice cream that is creamy and crisp cookies.

Ingredients: 2 cups frozen strawberries, thawed. 1 cup heavy cream. 1/2 cup condensed milk. 1 teaspoon vanilla extract. 16 cookies such as sugar cookies or shortbread.

Instructions: In a blender, blend the thawed strawberries until smooth. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the condensed milk, vanilla extract, and blended strawberries until well combined. Pour the mixture into a shallow dish and freeze for at least 4 hours or until firm. Once the ice cream is firm, scoop it onto half of the cookies and sandwich with the remaining cookies. Serve immediately or wrap individually in plastic wrap and store in the freezer.

Prep Time: 15 minutes

Cook Time: 0 minutes