Serves 5

250mL water

125mL quinoa

1 large (540mL) can chickpeas, drained and rinsed

1 medium (398mL) can kidney beans, drained and rinsed

1 green bell pepper, diced

3-4 stalks celery, diced

1 red onion, chopped

125mL apple cider vinegar

Olive oil

2 cloves garlic, minced

10mL dried oregano

Freshly ground black pepper

Cook quinoa as per directions.

Combine quinoa, chickpeas, kidney beans, green pepper, celery, and onion in a large bowl.

In a small bowl, mix the vinegar, oil, garlic, oregano, and black pepper.

Add dressing to salad, and serve.


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2 cups quinoa

4 cups water

2 cans “peaches and cream” canned corn

1 can black beans

1 green pepper, diced

12 (or more) cherry tomatoes, quartered

5 green onions, sliced

3 limes, zest and juice

fresh chopped coriander, to taste

black pepper, to taste

Rinse quinoa and cook in microwave for 23 minutes.

Allow to rest for at least 5 minutes.

Add all other ingredients and toss gently.

Serve at room temperature or refrigerate before serving.


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4 servings

Three cans of beans (e.g., black beans, kidney beans, & chickpeas)

1 lime, juiced

1 cup fresh cilantro leaves, chopped

4-5 green onions, diced

2 tsp ground cumin

Salt and freshly ground black pepper

Avocado, to serve

Drain the beans thoroughly. Toss with lime juice, cilantro leaves, diced scallions, and ground cumin. Season to taste with salt and black pepper.

Beans will store for several days in the fridge. Serve at room temperature with ½ diced avocado.


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Serves 4

2 Tbsp olive oil

1 onion, diced

1 large carrot, grated

1 stalk celery, diced

3 cloves garlic, minced

2 lbs ground wild boar or pork

1 cup red wine

1 can diced tomatoes

1 can tomato paste

1 bay leaf

dash sage, rosemary and thyme


dash balsamic vinegar

1 lb fettuccine or linguine

grated pecorino or Parmesan

Heat the olive oil in a large saucepan, over med-high heat.

Add the onion, carrot, celery and garlic.

Sauté for 6 minutes or until onion is translucent.

Add the boar and cook until browned, about 10 minutes.

Add the wine and cook, scraping the pan, until the wine has mostly evaporated.

Add the diced tomatoes, tomato paste, balsamic vinegar and herbs.

Simmer for 10 minutes.

Serve on a bed of pasta, topped with grated cheese.


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2-3 pork tenderloins

2 Tbsp olive oil

salt & pepper

2 leeks, white and light-green parts only, halved lengthwise and

cut crosswise into 1” pieces

½ tsp fennel seeds

3 Gala apples, cored, halved and cut into ¾” thick slices

1 tbsp honey

1 tsp sherry vinegar (or red wine vinegar)

Heat oven to 350°F.

Generously rub pork with olive oil and sprinkle with pepper.

Bake in oven, on a rimmed baking sheet, for about ½ an hour or until inside temperature registers 145°F. Keep warm.

In a large skillet, heat a tablespoon of olive oil over medium.

Add apples and cook 3-4 minutes, until just beginning to soften.

Remove from heat, stir in honey and vinegar, and season with salt and pepper.

Thinly slice pork and serve with apples and leeks.


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Serves 2

Veggie quantities are a very rough guideline; use however much of whichever vegetable you like, or need to clear out of your pantry – just be sure it makes a single layer in the pan.

½ yellow squash, sliced into ½ inch slices

½ zucchini, sliced into ½ inch slices

1 red pepper, sliced into ½ inch slices

¼ red onion, sliced into ½ inch slices

2 Tbsp olive oil

1 Tbsp balsamic vinegar


Fresh cracked pepper

2 pork chops (3-400g total)

Preheat oven to 425°F. Start early.

Combine the veggies in a mixing bowl, season with kosher salt and fresh cracked pepper, and toss to ensure an even coat; set aside.

On the stove top, preheat skillet over medium high heat; add another 2 Tbsp of oil and heat until oil shimmers in the pan and just begins to smoke.

Add pork chop and sear (do not touch) for 2 minutes. Flip chop, remove from heat, and season with kosher salt and fresh cracked pepper.

Add vegetables around the pork chop and add the skillet into the oven; roast for 15 – 20 minutes, or until chop is firm to the touch and vegetables are tender and just beginning to brown.

Remove skillet from the oven, rest for a few minutes, and plate. Serve.


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3 lb pork roast (centre cut, boneless)

5-6 cloves garlic, peeled and sliced

3 sweet potatoes, peeled and diced (1 1/4” chunks)

2 onions, peeled and cut into 8 segments

2 cups cider


Black pepper

Heat oven to 500F.

Place the roast in the pan and tuck sliced garlic under it.

Sear the meat in the hot oven for 15 minutes.

Lower heat to 325F.

Place diced sweet potatoes and onions around the roast and pour cider over all.

Sprinkle spices over roast, cover pan, and return to oven.

Cook for about 1 ½ to 2 hours, or until meat thermometer registers 160F.

Slice roast and garnish with the vegetables.

Gravy: Remove roast and vegetables from the pan and pour liquid into a pot. Boil liquid until reduced by half. Add a spoonful of concentrated chicken bouillon, some more sage, and pepper. Thicken to desired consistency with Veloutine.


3 lb pork centre cut roast

Sage, paprika, garlic powder

Heat oven to 500F.

Place roast in a shallow pan, rub generously with spices, and place in hot oven for 10 minutes.

Lower heat to 325F and bake uncovered for about 1 ½ to 2 hours or until meat thermometer registers 160F.


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Serves 3-4

(via Oh She Glows)

8oz (225g) dry pasta

1¼ cups frozen peas, thawed

1 batch all-purpose cheese sauce (recipe)

White wine vinegar (start with ½ tsp and add if desired)

Sriracha/hot sauce

Sea salt

Black pepper

Sweet paprika

Garlic powder

Bring a large pot of water to a boil for the pasta. Cook according to directions. Drain.

Return pasta to pot and add peas and cheese sauce. Stir and heat over low until heated throughout and slightly thickened.

Taste and season with vinegar, hot sauce, salt, pepper, paprika, and garlic powder to taste. Serve immediately with optional toppings, and serve.

Topping suggestions

Chopped avocado, sun-dried tomatoes, edamame or broccoli instead of peas, &c.


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1 lb bacon, chopped

¾ cup pine nuts

1 onion, diced

6 garlic cloves, minced

1 tsp dried hot red pepper flakes

1 bunch collard greens or rapini leaves, chopped

1 box cherry tomatoes, halved

1 cup Parmigiano-Reggiano shavings (optional)

Cook bacon in large heavy pot over moderate heat, stirring occasionally, until crisp, then transfer to a bowl with a slotted spoon.

Pour off all but 3 tablespoons of bacon fat from pot.

Add pine nuts to pot and cook over moderate heat, stirring, until golden.

Transfer nuts with slotted spoon to bowl with bacon.

Add onion to pot and cook over moderate heat, stirring, until softened.

Set the linguine to cook, drain when done.

Add greens to pot and cook until wilted.

Add tomatoes and drained linguine to pot and heat through, stirring constantly for 1-2 minutes

Add bacon and pine nuts, stir well.

Serve in bowls, topped with cheese (if using).


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Take out turkey neck, heart and giblets from cavities.

Reserve liver for following recipe.

Put all extras into medium-sized pot. Add 1 carrot cut in 3 chunks, 1 onion cut in half, a bunch of celery branches with leaves, a few cloves garlic and 1 bay leaf.

Cover generously with water, bring to boil and simmer under cover for about 2 hours. Add a chicken bouillon cube towards the end.

Strain liquid and reserve.

Once turkey is cooked, pour off most of the fat from the roasting pan.

Pour reserved liquid into the pan and scrape up tasty bits from the bottom.

Pour enriched broth back into the pot.

Add paprika, garlic powder, pepper and sage. Bring to a boil, stirring constantly.

Add a bit of dark Veloutine and stir till desired consistency is reached.

Add more Veloutine if needed.

Adjust seasoning. Enjoy.

Liver appetizer:

Place liver in a small bowl. Add some chicken livers if you need more volume.

Pour milk over liver to cover completely. Allow to rest for an hour or two.

Take 2 onions, quarter and slice thin.

Melt some butter in a small pan and stir fry onions till very soft and almost caramelized.

Drain liver. Add to onions and stir fry till no longer pink inside.

Snip with kitchen shears into small bits.

When well cooked, add marjoram, a bit of sage and fresh ground pepper.

Cook for another minute, to blend flavours.

Serve with crackers.


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