Recipes
Welcome to the recipe section of Valerie’s Internet Finds! If you’re anything like me— who’s been around the block a few times, but still loves trying new flavors—then you’re in the right spot. Here, you’ll find tried-and-true comfort meals that remind you of cozy family dinners, plus a sprinkle of modern twists to keep things interesting. So, grab your favorite apron, pour yourself a cup of tea (or something a little stronger!), and let’s explore these heartwarming recipes together.
Bon appétit!
Peanut Butter Banana Smoothie
Ingredients
- 2 bananas
- 4 tablespoons peanut butter
- 6 dried dates
- 2 tablespoons cocoa powder
- ice
- water
Preparation
Fill the blender with some cold water and several ice cubes.
Add the bananas, peanut butter, dates, and cocoa powder.Blend until smooth.
Add more water until you reach the desired thickness.
Source: spoonacular
CHOCOLATE BANANA MORNING BUZZ SMOOTHIE
Ingredients
- 1 banana
- 1/2 cup coffee (hot or cold)
- 2 tbsp dark cocoa powder
- 1 tsp cinnamon
- 1 scoop protein powder (hemp, whey, casein, soy, or multi-source plant protein)
- 1 cup milk or non-dairy beverage
Preparation
Mix all ingredients into a blender and enjoy!
Source: Foodista
Dragon Salad - Couscous Summer Salad
Ingredients
- 1/2 teaspoon black pepper
- 2 pints red grape or cherry tomatoes
- 2 3/4 cups chicken broth (vegetable broth would be fine too)
- 1/4 cup Extra Virgin Olive Oil
- 1/3 pound feta cheese
- 1/4 cup torn or chopped fresh flat leaf parsley
- 1/4 cup fresh mint
- 3 large garlic cloves, unpeeled
- juice of 2 lemons
- 1/2 cup Kalamata olives
- 1 teaspoon salt (for sauce)
- 1/4 cup warm water
- 2 1/4 cups couscous (regular or whole wheat)
Preparation
Preheat oven to 250 degrees Farenheit
Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.Cool in pan on rack for 30 minutes, or until no longer hot.While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).When couscous has cooled, run your (clean!) hands through it to break up any clumps.When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.
Source: foodista.com
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