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Spiced Pumpkin Banana Bread
Moist Pumpkin Banana Bread Infused with Warm Autumn Spices
Ingredients:
1 cup mashed ripe bananas (about 2 bananas)
1 cup canned pumpkin purée
2 large eggs
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
Optional: ½ cup chopped walnuts or pecans
Directions:
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired.
In a large mixing bowl, whisk together mashed bananas, pumpkin purée, eggs, both sugars, oil, and vanilla until smooth.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in chopped nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 295 kcal | Servings: 10 slices
#pumpkinbananabread #fallbaking #autumnflavors #bananabreadrecipe #pumpkinseason #bakingfromscratch #cozyrecipes #spicedloaf #homemadebaking #comfortfood #quickbread #warmspices #moistbread #easybakedgoods #fallfavorites #holidaybakes #bananabreadideas #pumpkinrecipes #bakinglove #seasonalbaking
When pumpkin meets banana and a dash of spice... magic happens! This Spiced Pumpkin Banana Bread is moist, cozy, and made for autumn mornings.Spiced Pumpkin Banana Bread Moist Pumpkin Banana Bread Infused with Warm Autumn Spices Ingredients: 1 cup mashed ripe bananas (about 2 bananas) 1 cup canned pumpkin purée 2 large eggs ½ cup brown sugar ½ cup granulated sugar ½ cup vegetable oil 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger ½ teaspoon salt Optional: ½ cup chopped walnuts or pecans Directions: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired. In a large mixing bowl, whisk together mashed bananas, pumpkin purée, eggs, both sugars, oil, and vanilla until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in chopped nuts if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely. Prep Time: 15 minutes | Baking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 295 kcal | Servings: 10 slices #pumpkinbananabread #fallbaking #autumnflavors #bananabreadrecipe #pumpkinseason #bakingfromscratch #cozyrecipes #spicedloaf #homemadebaking #comfortfood #quickbread #warmspices #moistbread #easybakedgoods #fallfavorites #holidaybakes #bananabreadideas #pumpkinrecipes #bakinglove #seasonalbaking When pumpkin meets banana and a dash of spice... magic happens! This Spiced Pumpkin Banana Bread is moist, cozy, and made for autumn mornings.
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Beef and Miso Soup
Savory Japanese Beef and Miso Soup with Mushrooms and Greens
Ingredients:
1/2 lb (225g) thinly sliced beef (sirloin or flank steak)
4 cups dashi broth (or low-sodium beef broth as substitute)
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1 cup shiitake mushrooms, sliced
1/2 block soft tofu, cubed
2 cups baby spinach
2 green onions, sliced
1 garlic clove, minced
1 tsp freshly grated ginger
Cooked rice or soba noodles (optional for serving)
Directions:
In a medium pot, heat sesame oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
Add the beef slices and cook until browned but still tender, about 2–3 minutes. Remove and set aside.
Pour in the dashi broth and bring to a gentle simmer. Stir in mushrooms and tofu, and cook for 5–7 minutes.
In a small bowl, mix miso paste with a few tablespoons of warm broth until dissolved, then stir back into the pot.
Add soy sauce, mirin, and return beef to the pot. Simmer for another 2 minutes.
Turn off the heat, stir in spinach, and let it wilt in the residual heat.
Serve hot, topped with sliced green onions. Add a scoop of cooked rice or soba noodles to make it heartier.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 275 kcal | Servings: 2 servings
#beefsoup #miso #japaneserecipes #comfortfood #quickdinner #easyweeknight #healthyrecipes #asianflavors #tofu #shiitake #spinachsoup #umami #homemadesoup #noodlesoup #misopaste #dinnerideas #heartybroth #beefandmiso #souprecipe #brothbased
Warm up your soul with this umami-packed Japanese Beef and Miso Soup! It’s nourishing, comforting, and full of flavor in every slurp.Beef and Miso Soup Savory Japanese Beef and Miso Soup with Mushrooms and Greens Ingredients: 1/2 lb (225g) thinly sliced beef (sirloin or flank steak) 4 cups dashi broth (or low-sodium beef broth as substitute) 2 tbsp white miso paste 1 tbsp soy sauce 1 tbsp mirin 1 tsp sesame oil 1 cup shiitake mushrooms, sliced 1/2 block soft tofu, cubed 2 cups baby spinach 2 green onions, sliced 1 garlic clove, minced 1 tsp freshly grated ginger Cooked rice or soba noodles (optional for serving) Directions: In a medium pot, heat sesame oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant. Add the beef slices and cook until browned but still tender, about 2–3 minutes. Remove and set aside. Pour in the dashi broth and bring to a gentle simmer. Stir in mushrooms and tofu, and cook for 5–7 minutes. In a small bowl, mix miso paste with a few tablespoons of warm broth until dissolved, then stir back into the pot. Add soy sauce, mirin, and return beef to the pot. Simmer for another 2 minutes. Turn off the heat, stir in spinach, and let it wilt in the residual heat. Serve hot, topped with sliced green onions. Add a scoop of cooked rice or soba noodles to make it heartier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 275 kcal | Servings: 2 servings #beefsoup #miso #japaneserecipes #comfortfood #quickdinner #easyweeknight #healthyrecipes #asianflavors #tofu #shiitake #spinachsoup #umami #homemadesoup #noodlesoup #misopaste #dinnerideas #heartybroth #beefandmiso #souprecipe #brothbased Warm up your soul with this umami-packed Japanese Beef and Miso Soup! It’s nourishing, comforting, and full of flavor in every slurp.
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Indonesian-style Spicy Chicken Sate with Cucumber
Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce
Ingredients:
For the Chicken Sate:
1 ½ lbs boneless chicken thighs, cut into bite-sized cubes
2 tablespoons soy sauce
1 tablespoon kecap manis (Indonesian sweet soy sauce)
1 tablespoon lime juice
2 teaspoons brown sugar
2 cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chili powder
1 tablespoon vegetable oil
Bamboo skewers, soaked in water
For the Peanut Sauce:
½ cup roasted peanuts (or ½ cup smooth peanut butter)
2 cloves garlic
1 small red chili (adjust to heat preference)
1 tablespoon soy sauce
1 tablespoon kecap manis
1 teaspoon lime juice
¼ cup water (or as needed for desired consistency)
For the Cucumber Relish:
1 cup cucumber, thinly sliced
2 tablespoons rice vinegar
1 teaspoon sugar
Pinch of salt
Optional: thinly sliced red onion or red chili
Directions:
In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor).
While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside.
In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly.
Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through.
Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance.
Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 390 kcal | Servings: 4 servings
#indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay
Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.Indonesian-style Spicy Chicken Sate with Cucumber Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce Ingredients: For the Chicken Sate: 1 ½ lbs boneless chicken thighs, cut into bite-sized cubes 2 tablespoons soy sauce 1 tablespoon kecap manis (Indonesian sweet soy sauce) 1 tablespoon lime juice 2 teaspoons brown sugar 2 cloves garlic, minced 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon chili powder 1 tablespoon vegetable oil Bamboo skewers, soaked in water For the Peanut Sauce: ½ cup roasted peanuts (or ½ cup smooth peanut butter) 2 cloves garlic 1 small red chili (adjust to heat preference) 1 tablespoon soy sauce 1 tablespoon kecap manis 1 teaspoon lime juice ¼ cup water (or as needed for desired consistency) For the Cucumber Relish: 1 cup cucumber, thinly sliced 2 tablespoons rice vinegar 1 teaspoon sugar Pinch of salt Optional: thinly sliced red onion or red chili Directions: In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor). While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside. In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly. Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through. Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance. Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes Kcal: 390 kcal | Servings: 4 servings #indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.
· 0 Commentarios ·0 Acciones ·51K Views
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Sparkling Holiday Jam
Festive Sparkling Cranberry-Raspberry Jam with Orange Zest & Bubbly
Ingredients:
2 cups fresh cranberries
2 cups fresh raspberries (or frozen, thawed)
1 cup sparkling wine (e.g., prosecco or champagne)
2 1/2 cups granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 packet liquid fruit pectin (or equivalent powdered form)
Directions:
In a large saucepan, combine cranberries, raspberries, orange zest, and orange juice. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until cranberries pop and raspberries break down.
Stir in the sparkling wine and sugar. Increase heat and bring mixture to a full rolling boil, stirring constantly.
Boil hard for 1 minute, then remove from heat.
Stir in the liquid pectin and return to a boil for another 1–2 minutes to activate the pectin.
Test jam’s consistency by placing a spoonful on a chilled plate—if it sets and wrinkles when pushed, it's ready.
Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and either process in a water bath for 10 minutes or refrigerate once cooled.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 52 kcal per tablespoon | Servings: About 4 cups
#holidayjam #sparklingjam #cranberryjam #raspberryjam #festivepreserves #proseccojam #champagnejam #holidayrecipes #gourmetjam #christmasgifts #homemadeholiday #fruitspread #winterjam #smallbatchjam #celebrationjam #sparklingfruitjam #canningseason #flavoredjam #newyearspread #partyfavor
This Sparkling Holiday Jam is a festive blend of cranberries, raspberries, and bubbly—sweet, tangy, and perfect for gifting!Sparkling Holiday Jam Festive Sparkling Cranberry-Raspberry Jam with Orange Zest & Bubbly Ingredients: 2 cups fresh cranberries 2 cups fresh raspberries (or frozen, thawed) 1 cup sparkling wine (e.g., prosecco or champagne) 2 1/2 cups granulated sugar 2 tablespoons orange zest 2 tablespoons fresh orange juice 1 packet liquid fruit pectin (or equivalent powdered form) Directions: In a large saucepan, combine cranberries, raspberries, orange zest, and orange juice. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until cranberries pop and raspberries break down. Stir in the sparkling wine and sugar. Increase heat and bring mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from heat. Stir in the liquid pectin and return to a boil for another 1–2 minutes to activate the pectin. Test jam’s consistency by placing a spoonful on a chilled plate—if it sets and wrinkles when pushed, it's ready. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and either process in a water bath for 10 minutes or refrigerate once cooled. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 52 kcal per tablespoon | Servings: About 4 cups #holidayjam #sparklingjam #cranberryjam #raspberryjam #festivepreserves #proseccojam #champagnejam #holidayrecipes #gourmetjam #christmasgifts #homemadeholiday #fruitspread #winterjam #smallbatchjam #celebrationjam #sparklingfruitjam #canningseason #flavoredjam #newyearspread #partyfavor This Sparkling Holiday Jam is a festive blend of cranberries, raspberries, and bubbly—sweet, tangy, and perfect for gifting!
· 0 Commentarios ·0 Acciones ·52K Views
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Lamb and Parsnip Soup
Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables
Ingredients:
1 lb lamb shoulder or stew meat, cubed
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 parsnips, peeled and diced
2 carrots, diced
1 potato, peeled and cubed
1 stalk celery, sliced
6 cups lamb or vegetable broth
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, for garnish
Directions:
In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.
In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant.
Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally.
Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
Kcal: 390 kcal | Servings: 6 servings
#lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen
Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
· 0 Commentarios ·0 Acciones ·51K Views
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Lentil Soup with Curry
Curried Lentil Soup with Coconut Milk and Warming Spices
Ingredients:
1 tablespoon coconut oil or olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon chili flakes (optional)
1 cup red lentils, rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
3 cups vegetable broth or water
Salt and black pepper, to taste
Juice of 1/2 lime
Fresh cilantro, for garnish
Directions:
In a large pot, heat oil over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent.
Add garlic, ginger, curry powder, cumin, and chili flakes. Cook for 1–2 minutes until fragrant.
Stir in red lentils, diced tomatoes, coconut milk, and broth. Mix well.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and the soup thickens.
Season with salt, pepper, and a splash of lime juice.
Serve hot, topped with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
#curriedlentilsoup #lentilcurry #plantbasedsoup #vegetariansoup #comfortfood #glutenfree #veganrecipes #curryflavors #coconutmilkrecipes #spicysoup #easyveganmeals #healthylunch #warmingmeals #meatlessmonday #redlentilsoup #souprecipe #herbyflavors #spicedcomfortfood #limesoup #onepotvegan
Spiced, creamy, and soul-warming! This Curried Lentil Soup is packed with red lentils, coconut milk, and bold curry flavors.Lentil Soup with Curry Curried Lentil Soup with Coconut Milk and Warming Spices Ingredients: 1 tablespoon coconut oil or olive oil 1 onion, finely chopped 3 garlic cloves, minced 1 tablespoon fresh ginger, grated 1 tablespoon curry powder 1 teaspoon ground cumin 1/4 teaspoon chili flakes (optional) 1 cup red lentils, rinsed 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk 3 cups vegetable broth or water Salt and black pepper, to taste Juice of 1/2 lime Fresh cilantro, for garnish Directions: In a large pot, heat oil over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent. Add garlic, ginger, curry powder, cumin, and chili flakes. Cook for 1–2 minutes until fragrant. Stir in red lentils, diced tomatoes, coconut milk, and broth. Mix well. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and the soup thickens. Season with salt, pepper, and a splash of lime juice. Serve hot, topped with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #curriedlentilsoup #lentilcurry #plantbasedsoup #vegetariansoup #comfortfood #glutenfree #veganrecipes #curryflavors #coconutmilkrecipes #spicysoup #easyveganmeals #healthylunch #warmingmeals #meatlessmonday #redlentilsoup #souprecipe #herbyflavors #spicedcomfortfood #limesoup #onepotvegan Spiced, creamy, and soul-warming! This Curried Lentil Soup is packed with red lentils, coconut milk, and bold curry flavors.
· 0 Commentarios ·0 Acciones ·51K Views
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