#cozymeal

Delicious homemade ravioli filled with flavorful wild mushroom and cheese filling, perfect for a cozy meal.

Ingredients: 1 cup wild mushrooms, finely chopped. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/4 cup ricotta cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 1 package wonton wrappers. Flour for dusting.

Instructions: Set a pan on medium heat and add the olive oil. Add the minced garlic and cook for about one minute, until the garlic smells good. It will take about 5 minutes of cooking after adding the chopped wild mushrooms for them to release their water and become soft. Take the mushroom mix off the heat and let it cool down a bit. Put the cooked mushrooms, ricotta cheese, and grated Parmesan cheese in a bowl and mix them together. Add pepper and salt to taste. Make a flat surface and lay out the wonton wrappers. Take a teaspoon of the mushroom filling and put it in the middle of each wrapper. Use water to brush the edges of the wrappers, then fold them over to make ravioli shapes. To seal, press the edges together hard. As the water boils, add salt to a large pot. Slowly put the ravioli into the boiling water. Cook for two to three minutes, or until they float to the top. Use a slotted spoon to take the cooked ravioli out of the pot and place them in a serving dish. You can serve it hot with your favorite sauce or just drizzle it with olive oil and Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 10 minutes

This Instant Pot Thai Carrot & Cashew Soup is a creamy and flavorful dish that's easy to make. The combination of carrots, cashews, coconut milk, and Thai spices creates a deliciously comforting soup with a hint of sweetness and spice. Perfect for a cozy meal!

Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp fresh ginger, minced. 1 lb carrots, peeled and chopped. 1 cup raw cashews. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tbsp soy sauce or tamari. 2 tbsp red curry paste. 1 tbsp maple syrup. Juice of 1 lime. Salt and pepper, to taste. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Set Instant Pot to saut mode and heat coconut oil. Add onions, garlic, and ginger. Saut until softened, about 3 minutes. Add carrots, cashews, vegetable broth, coconut milk, soy sauce, red curry paste, and maple syrup. Stir well. Close lid and set Instant Pot to manual high pressure for 10 minutes. Once done, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure. Open lid and blend soup until smooth using an immersion blender or transfer to a blender in batches. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

This slow cooker beef stew is hearty, flavorful, and perfect for a cozy meal. It's packed with tender beef and vegetables simmered in a rich broth until everything is melt-in-your-mouth delicious.

Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes. 4 potatoes, peeled and diced. 4 carrots, peeled and sliced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons water.

Instructions: In a slow cooker, combine beef stew meat, potatoes, carrots, onion, and garlic. Stir in beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until beef and vegetables are tender. In a small bowl, mix flour and water until smooth. Stir the flour mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until the stew thickens. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 8 * 60

This Poblano Corn Zucchini Lasagna is a delightful twist on the classic Italian dish, featuring layers of roasted poblano peppers, sweet corn kernels, and thinly sliced zucchinis, all nestled between lasagna noodles and cheese. It's a hearty and flavorful vegetarian option that's perfect for a cozy family dinner or entertaining guests.

Ingredients: 6 poblano peppers, roasted, peeled, and chopped. 2 cups corn kernels. 2 medium zucchinis, thinly sliced lengthwise. 12 lasagna noodles, cooked according to package instructions. 3 cups marinara sauce. 2 cups ricotta cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put corn kernels and roasted poblano peppers in the pan. Add pepper and salt. Stir every now and then for 5 minutes. Shred half of the mozzarella cheese and mix it with the ricotta cheese in a bowl. Add pepper and salt. Put a little marinara sauce on the bottom of a 9x13-inch baking dish. Spread out cooked lasagna noodles on top of the sauce. Cover the noodles with half of the ricotta cheese mix. Put half of the poblano-corn mix on top. Place half of the zucchini slices on top of the poblano-corn mix. Cover it again with more noodles, marinara sauce, ricotta mixture, poblano-corn mixture, and zucchinis. Add one more layer of noodles and marinara sauce to finish. Top with the rest of the grated Parmesan cheese and shredded mozzarella cheese. Put foil over the dish and bake for 30 minutes. For an extra 15 minutes, or until the cheese is bubbly and golden brown, take off the foil. Wait a few minutes before cutting the lasagna. Before serving, sprinkle with fresh basil leaves.

Prep Time: 30 minutes

Cook Time: 45 minutes

Fast and easy to make, this Easy Keto Tomato Basil Soup with Pesto is a tasty low-carb treat. It's smooth and tasty, and it's great for a cozy meal on a cold day. When you mix tomatoes, basil, and pesto, the flavors go well together and will satisfy your taste buds while keeping you on track with your keto lifestyle.

Ingredients: 2 cups canned crushed tomatoes. 1 cup chicken or vegetable broth. 2 cloves garlic, minced. 1/4 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, chopped. 2 tablespoons pesto sauce.

Instructions: Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the broth and crushed tomatoes and stir to mix. Add pepper and salt to taste. For 5 to 7 minutes, let the soup cook slowly. Add heavy cream and fresh basil and mix well. Cook for another two to three minutes. Take it off the heat and pour it into bowls. Add a little pesto sauce to the top of each serving. If you want, you can add more fresh basil as a garnish. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 15 minutes

A hearty and flavorful vegan soup featuring French lentils, tomatoes, and tarragon, perfect for a cozy meal.

Ingredients: 1 cup French lentils, rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 2 tablespoons fresh tarragon, chopped. Salt and pepper, to taste.

Instructions: In a large pot, saut the onion and garlic until soft. Add the lentils, tomatoes, vegetable broth, and tarragon. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender. Serve hot, garnished with additional tarragon if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes