Dijon Beef and Mushrooms

In this slow cooker recipe, mushrooms and tender beef stew meat are mixed together in a rich Dijon mustard sauce. Perfect for a tasty and comforting meal.

Ingredients:

• 2 lbs beef stew meat
• 1 cup beef broth
• 1/4 cup Dijon mustard
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp cornstarch
• 2 tbsp water
• Fresh parsley for garnish

Instructions:

In a slow cooker, combine beef stew meat, beef broth, Dijon mustard, diced onion, minced garlic, sliced mushrooms, Worcestershire sauce, dried thyme, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender

In a small bowl, mix cornstarch and water until smooth

Stir into the slow cooker

Cover and cook on high for an additional 30 minutes, or until sauce is thickened

Serve hot, garnished with fresh parsley

Enjoy!

Shredded Brussels Sprout Salad

This Shredded Brussels Sprout Salad with Avocado and Bacon is a great mix of tastes and textures. This salad is good for you and filling. You can eat it as a side dish or a light meal. The shredded Brussels sprouts make a unique and hearty base. The bacon adds a savory crunch, and the avocado makes every bite creamy.

Ingredients:

• 4 cups shredded Brussels sprouts
• 4 slices of cooked bacon, crumbled
• 1 ripe avocado, diced
• 1/4 cup chopped red onion
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped toasted almonds
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

Shred the Brussels sprouts and mix them with the crumbled bacon, diced avocado, chopped red onion, grated Parmesan cheese, and toasted almonds in a large bowl

Add the olive oil, lemon juice, Dijon mustard, salt, and pepper to a small bowl

Use a whisk to mix the ingredients well

Pour the dressing over the salad and toss it around so that everything is covered

Allow the salad to sit for ten minutes so that the flavors can mix

Shredded Brussels Sprout Salad is ready to be served

Keto Spinach Delight

This keto-friendly spinach dish is perfect for special dinner occasions. It's low glycemic, packed with nutrients, and bursting with flavor.

Ingredients:

• 4 cups fresh spinach leaves
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1 tablespoon grated Parmesan cheese optional

Instructions:

Wash the spinach leaves thoroughly and pat dry with paper towels

Heat olive oil in a skillet over medium heat

Add minced garlic to the skillet and saut until fragrant

Add the spinach leaves to the skillet and cook until wilted, stirring occasionally, for about 3-4 minutes

Season the spinach with salt, pepper, and lemon juice

Remove the skillet from heat and transfer the cooked spinach to a serving dish

Sprinkle chopped walnuts and grated Parmesan cheese if using over the spinach

Serve hot and enjoy!

Tomato & Ricotta Tart with Tarragon & Pinenuts

This Tomato & Ricotta Tart with Tarragon & Pinenuts is a delightful blend of flavors, featuring the sweetness of tomatoes, the creaminess of ricotta, and the aromatic essence of tarragon. Topped with crunchy pine nuts and encased in a flaky puff pastry crust, it's a perfect dish for brunch, lunch, or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 200g ricotta
• 2 tbsp chopped fresh tarragon leaves
• 2 tomatoes, thinly sliced
• 2 tbsp pine nuts
• Salt and pepper, to taste
• 1 egg, beaten for egg wash

Instructions:

Warm the oven up to 390F 200C

Put parchment paper on the bottom of a baking sheet

Prepare the tray and roll out the puff pastry on it

Cover the pastry with ricotta, making sure to leave a border around the edges

Put small pieces of tarragon on top of the ricotta

Put a single layer of tomato slices on top of the ricotta

To taste, add salt and pepper

Put pine nuts on top of the tomatoes

To make a crust, fold the edges of the pastry in

Beat an egg and use it to brush the edges of the pastry

After the oven is hot, bake the pastry for 20 to 25 minutes, or until it is golden brown and crisp

Take it out of the oven and let it cool down a bit before cutting it

If you want, you can serve it warm and top it with more tarragon leaves

THE BEST BROWNIE RECIPE!!

These brownies are incredibly rich, fudgy, and easy to make. They're perfect for satisfying chocolate cravings and are always a hit with friends and family!

Ingredients:

• 1 cup sugar
• 1/2 cup butter
• 1/3 cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions:

Warm the oven up to 175F 350C

Put the butter in a medium-sized saucepan and melt it over low heat

Take it off the heat and mix in the vanilla extract, sugar, cocoa powder, eggs, and milk until everything is well mixed

Just until they are mixed in, add the flour, salt, and baking powder

Spread the batter out in a 9x9-inch baking pan that has been greased

When the oven is hot, bake the brownies for 20 to 25 minutes, or until they start to come away from the pan's edges

Cool on a wire rack for a while before cutting into squares

Strawberry Pretzel Pie Ice Cream

Indulge in the sweet and salty delight of Strawberry Pretzel Pie Ice Cream. This creamy treat combines the flavors of fresh strawberries, crunchy pretzels, and buttery crust, making it a perfect summer dessert.

Ingredients:

• 2 cups fresh strawberries, chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups pretzels, crushed
• 1/2 cup unsalted butter, melted
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

Put chopped strawberries, 1/2 cup sugar, and lemon juice in a small saucepan

Set the pan on medium heat and cook for about 10 minutes, or until the strawberries are soft and the mixture is syrupy

Take it off the heat and let it cool down all the way

Crushed pretzels and melted butter should be mixed well in a medium-sized bowl

Form a thick layer at the base of a 9x9-inch baking dish

Freeze for about 30 minutes, or until firm

Mix heavy cream, milk, 3/4 cup sugar, and vanilla extract in a large bowl with a whisk until the sugar is completely mixed in

Add the cream mixture to the pretzel crust that has been frozen

Add the strawberry mixture that has been cooled on top and use a knife to make a few small swirls

Wrap it in plastic wrap and freeze it for at least 4 hours or overnight until it gets firm

Put scoops of ice cream in bowls or cones, and have fun!

Classic Vegan Waffles with Aquafaba

Use aquafaba, the liquid from canned chickpeas, as an egg substitute to make fluffy and light vegan waffles. You can make these waffles for brunch on the weekend or whenever you want a sweet breakfast treat!

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 3/4 cups almond milk
• 1/4 cup aquafaba liquid from canned chickpeas
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

Preheat your waffle iron according to manufacturer's instructions

In a large bowl, whisk together the flour, baking powder, salt, and sugar

In another bowl, whisk together the almond milk, aquafaba, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; a few lumps are okay

Pour the batter onto the preheated waffle iron and cook according to manufacturer's instructions, usually about 4-5 minutes, or until golden brown and crisp

Serve the waffles hot with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream