#warmanddelicious

Gheimeh Bademjan is a tasty Persian stew made with beef, eggplant that has been seared, and a tasty tomato-based sauce. This dish is perfect for family dinners or special events because it's warm and smells great.

Ingredients: 1 lb 450g beef stew meat, cut into small cubes. 2 large eggplants, peeled and cut into thick slices. 2 onions, finely chopped. 3 tomatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 1/2 teaspoon turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 cup split yellow peas, soaked in water for 30 minutes. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked couscous or rice, for serving. Lemon wedges, for garnish. Fresh parsley, for garnish.

Instructions: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil and saut the chopped onions until they become translucent. Add the minced garlic, turmeric, ground cumin, and ground cinnamon. Saut for another minute until fragrant. Stir in the tomato paste and diced tomatoes. Cook for a few minutes until the tomatoes begin to break down. Return the seared beef to the skillet and add the soaked split yellow peas. Season with salt and pepper to taste. Add enough water to cover the ingredients, and then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the meat is tender and the split peas are cooked. While the stew is simmering, heat a separate skillet over medium-high heat. Add a bit of oil, and sear the eggplant slices until they are golden brown on both sides. Remove and set aside. Once the stew is ready, gently place the seared eggplant slices on top of the stew. Cover the skillet and let it simmer for an additional 15-20 minutes, allowing the flavors to meld together. Serve the Gheimeh Bademjan hot over cooked couscous or rice. Garnish with lemon wedges and fresh parsley. Enjoy your Persian Seared Eggplant and Tomato Beef!

Prep Time: 30 minutes

Cook Time: 90 minutes

A hearty and flavorful chili con carne loaded with vegetables, perfect for a cozy dinner.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 2 tablespoons chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup beef broth.

Instructions: Over medium heat, brown the ground beef in a large pot. Put in the minced garlic and chopped onion. Cook until the onions are soft. Add the diced zucchini and bell pepper and stir them in. Cook for three to four more minutes. Kidney beans, chili powder, cumin, salt, and pepper should all be added. Mix things together well. Add the beef broth and bring it to a simmer. Then lower the heat and let it cook for 20 to 25 minutes, stirring every now and then. If you need to, change the seasoning. Add your favorite toppings, like sour cream, chopped cilantro, or shredded cheese, and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in these homemade gluten-free cinnamon rolls that are soft, sweet, and full of warm cinnamon flavor. Perfect for breakfast or as a sweet treat anytime.

Ingredients: 2 cups gluten-free all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 cup unsalted butter, cold and cubed. 3/4 cup buttermilk or dairy-free alternative. 1/4 cup granulated sugar. 1 tsp vanilla extract. For the filling:. 1/2 cup brown sugar. 2 tsp ground cinnamon. 3 tbsp unsalted butter, softened. For the glaze:. 1 cup powdered sugar. 2 tbsp milk or dairy-free alternative. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 375F 190C and grease a baking dish. In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in the buttermilk, granulated sugar, and vanilla extract until a dough forms. On a lightly floured surface using more gluten-free flour, roll out the dough into a rectangle about 12x9 inches. Spread the softened butter evenly over the dough, leaving a small border around the edges. In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle it evenly over the buttered dough. Starting from the long side, tightly roll up the dough into a log. Slice it into 12 equal pieces. Place the cinnamon rolls in the greased baking dish and bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth. Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm cinnamon rolls. Serve and enjoy your delicious gluten-free cinnamon rolls!

Prep Time: 25 minutes

Cook Time: 20 minutes

This blackberry mulled wine is warm and smells great. It's great for cozy nights in or holiday parties. When you mix red wine, blackberries, and spices, you get a wonderful mix of flavors.

Ingredients: 1 bottle red wine. 1 cup blackberries. 1/4 cup honey. 1 cinnamon stick. 4 cloves. 1 orange, sliced. 1/4 cup brandy optional.

Instructions: In a large pot, combine red wine, blackberries, honey, cinnamon stick, cloves, and orange slices. Heat over low-medium heat until warmed through but not boiling, about 10-15 minutes. Remove from heat and let steep for another 10 minutes. Strain the mixture to remove solids. Serve hot in mugs, optionally adding a splash of brandy to each mug. Garnish with additional blackberries or orange slices if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

In waffle form, you can enjoy the warm and cozy tastes of gingerbread. You can make these gingerbread waffles for breakfast during the holidays or whenever you want to enjoy the warm taste of gingerbread.

Ingredients: 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 2 large eggs. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1/2 cup molasses. 1 cup buttermilk. 1 teaspoon vanilla extract.

Instructions: Mix the salt, ginger, cinnamon, cloves, nutmeg, baking powder, and baking soda with a whisk in a large bowl. First, beat the eggs in a different bowl. Then, add the brown sugar, molasses, buttermilk, granulated sugar, and vanilla extract. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Get your waffle iron hot and coat it with cooking spray that doesn't stick or a little melted butter. Follow the maker's directions and pour the waffle batter onto the hot waffle iron. Cook until the waffles are golden brown and crisp. You can top the warm gingerbread waffles with whipped cream, maple syrup, or powdered sugar, or anything else you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and flavorful pumpkin and black bean chili that combines the earthiness of black beans with the sweetness of pumpkin. Perfect for a cozy dinner on a chilly evening.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 2 cups pumpkin puree. 1 can 14 oz diced tomatoes. 1 cup vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo, seeded and minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish. Sour cream for serving. Shredded cheddar cheese for topping.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, red bell pepper, and jalapeo. Saut until vegetables are softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 2 minutes until fragrant. Add black beans, pumpkin puree, diced tomatoes, and vegetable broth. Bring to a simmer. Reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed and serve hot. Garnish with fresh cilantro and top with shredded cheddar cheese. Add a dollop of sour cream if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful pumpkin and black bean chili that combines the earthiness of black beans with the sweetness of pumpkin. Perfect for a cozy dinner on a chilly evening.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 2 cups pumpkin puree. 1 can 14 oz diced tomatoes. 1 cup vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo, seeded and minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish. Sour cream for serving. Shredded cheddar cheese for topping.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, red bell pepper, and jalapeo. Saut until vegetables are softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 2 minutes until fragrant. Add black beans, pumpkin puree, diced tomatoes, and vegetable broth. Bring to a simmer. Reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed and serve hot. Garnish with fresh cilantro and top with shredded cheddar cheese. Add a dollop of sour cream if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Cozy Autumn Wild Rice Soup is the perfect comfort food for chilly fall days. Packed with hearty ingredients like wild rice, chicken, and vegetables, it's both nutritious and delicious. The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully.

Ingredients: 1 cup wild rice blend. 1 lb boneless, skinless chicken breasts, diced. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, chopped. 8 cups chicken broth. 2 cups mushrooms, sliced. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp dried sage. 1/2 cup heavy cream. Salt and pepper to taste.

Instructions: Add chicken broth, mushrooms, minced garlic, thyme, rosemary, and sage to a slow cooker. Then add diced chicken, chopped onion, sliced carrots, chopped celery, and chopped wild rice. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the rice is soft and the chicken is ready. Add the heavy cream and season with pepper and salt to taste. Heat up the food and enjoy the warm tastes of fall!

Prep Time: 15 minutes

Cook Time: 360 minutes