fabiochiu/medium-articles huggingface dataset:
Reflecting on 2020: A note from Imagine Scholar’s Founder, Corey Johnson
By: Imagine Scholar
Tags: Founders, 2020, Charity, Nonprofit, Education

When the COVID-19 pandemic hit earlier this year, we released a statement surrounding our shift away from on-campus learning that students don’t come to Imagine Scholar, that they are Imagine Scholar. With the days of this year coming to a close, this sentiment could not have rung more true. I find myself taking stock of 2020 with a deep sense of gratitude for what Imagine Scholar really means, and what it has become.

Firstly, a sincere thank you to our Board of Directors, donors and advocates. This year has been incredibly difficult — difficult for big organizations, small nonprofits like us, and for individuals on a profoundly personal level. Nearly every member of our network stayed with us this year, and moreover, found new ways to step up and support extended programming, even if it involved some experimentation.

Thank you to our staff, who continue to think out of the box and design truly excellent educational experiences. I use the word experiences intentionally, as this year proved we don’t need four walls, laptops, classes with start and end times, or any conventional vestiges of “school” for the essence of our program to be felt. Our team went the extra mile to ensure we delivered — not just top-notch education under undeniably difficult circumstances, but also essentials that kept families in our community safe. PPE drop offs, food deliveries, guidance on navigating misinformation. 2020 has been a year where we were stretched to do more than our mission statement, and our team took ambiguity in stride.

Most importantly, thank you to our students who kept the Imagine Scholar spirit of quirkiness, curiosity, kindness, and thoughtful leadership alive no matter what. A community is only as great as every member decides to make it, and this year, our student body exhibited a level of dedication and positivity far beyond their years. 2020 had the guard rails come off and necessitated that students adapt and live our organizational mantra of autodidactic learning — and they did. Scholars showed up for the organization, for their families, and for themselves.

I’m grateful to be a part of our community and see this year as an affirmation that the world needs the kind of positivity and hope that emanates from our space more than ever. I am looking forward to 2021 and our continued forward momentum.

Warmly,

Corey Johnson, Founder & Executive Director
A big difference between for-profits and non-profits
By: Stuart Robinson
Tags: Charity Work, Social Capitalism, Charity, Nonprofit, Social Entrepreneurship

Photo by Ryan Quintal on Unsplash

In the for-profit world, we try to specialise our services so that we can dominate in a particular market or niche and if something doesn’t in some way have a positive outcome on our bottom line, we’re much less likely to do it.

In the non-profit world, we also want to specialise in what we do so that we are effective. Much like in the for-profit world, we don’t want to spread ourselves too broadly because:

It’s easier to excel at fewer things We want to create a strong narrative that people can understand easily

However, while it’s not that we don’t care about people in the for-profit world, we also have to focus more on what’s profitable.

In the non-profit world, there often aren’t other options for the people we’re assisting and a more diverse offering is often a more responsible choice.

It might not be a neat-and-tidy marketing plan, but people’s lives are more important.
Strengthening community resilience by providing proactive helping to NGOs
By: Degrees Consulting Hku
Tags: Covid 19, Volunteering, Nonprofit, Students, Community

By Mimi Ming

In critical times such as the outbreak of COVID-19, we have experienced various breakdowns. For example, we observed that many NGOs are put into a very fragile position as their original funding source suffered from this economic downturn. Some NGOs are not sustaining financially, which in turn put the beneficiaries in an even more vulnerable place as they failed to receive timely assistance when they most needed it.

More and more are identifying the importance of building community resilience. Community resilience refers to the capacity to respond and adapt to adversities. One critical component of enhancing community resilience rests on our ability in identifying the risk factors, as well as our capacity in strategizing a priority plan in order to mitigate loss and facilitates speedy recovery.

As a member from 180DC HKU, I am more than grateful for being part of this meaningful contribution in strengthening resilience of NGOs. The true value of proactive helping cannot be underestimated, especially in such a critical time. Instead of reacting to unfortunate events and provide one-off assistance, what 180DC is providing is to proactively identify the organizational deficiency, and to help NGOs achieving a more effective and sustainable operation in the long run.

As I joined my first-ever initial client meeting with my co-workmates and the staff from the NGO, a fact truly dawned on me: what we are doing is really more than a piece of proposal for a single organization. Instead, it has the real potential in creating real social impact and serving the interests of the entire community in a long run. All these unscalable future social benefits all just boil down to one cause — that we intended to give a helping hand proactively today.

One proactive step forward is never a step too small. As future leaders-to-be, it’s time for us to plan ahead for our desirable future with other stakeholders in the society, so that we may build a more resilient community for our future generation.
Profiting from Out of Season Buys
By: Tim Gebauer
Tags: Retail, Ecommerce, Small Business, Nonprofit, Thrift

Photo by Johannes Hohls on Unsplash

There are so many ways to make money flipping thrift finds. Here is one more.

In December, in most of the country, flats, swimwear, shorts, or outdoor sporting goods aren’t very popular. In July people aren’t looking for Sorel boots, cable sweaters, or Christmas tree decorated tumblers. That can be a competitive advantage for a thrift find reseller.

You can benefit by buying out of season goods, saving them for a few months. Merchandise does have to be put away, so space has to be dedicated. Money also sits, so the return on that investment has to be higher. If you have the room and money you can triple that investment in a few months.

Some thrift stores save some out of season goods to sell in season. It’s a best practice for those that have the room. Many thrift stores don’t have space or ability to do that. Even the ones that do often cap how much they save, so some of it has to be put out to sell.

Out of season, they tend to only put out the best of the best because they know not many people are looking for those items. Another benefit to out of season buys.

I have an affection for leather coats and jackets. In the winter good ones are impossible to find in thrift stores. In the summer, wow, I’ve picked up some real gems. Much to the dismay of my wife who thinks I have too many already.

My favorite time to buy out of season or next season goods is about two months before people will be shopping for them. Stores that have caps on what they save have hit their caps. Generally, the best of the best is going to the sales floor. Most importantly money and space aren’t tied up for as long.

Out of season goods on the sales floor also often hang around long enough to go half price. I’m usually in favor of “see it buy it” Sometimes it’s worth waiting for items to go half price. It’s that old risk/reward math.

The best deals are often had at the tail end of a season. Thrift like any other part of retail gets to a point that they just want the end-of-season goods to go away often at crazy discounts. The downside is that money invested can be tied up for up to nine months.

A thoughtful seasonal save program can increase sales as well as profit margins

In clothing and accessories coming into season sell best early. I love the way Sam’s Club and Costco are in a season early and out early. They get it right. The trick is listing them as soon as the season cranks up somewhere.

Even here it makes sense to stay in your lane, buying and selling categories you know.

Out of season, or next season, goods can be very profitable. Keeping the amount of money invested and space manageable can make it work for you. Consider adding this to your business took kit.
Rebuild VA Awards Grants to 2,500 Small Businesses and Nonprofits
By: Jaymie White
Tags: Small Business, Nonprofit, Grant

Learn more. Medium is an open platform where 170 million readers come to find insightful and dynamic thinking. Here, expert and undiscovered voices alike dive into the heart of any topic and bring new ideas to the surface. Learn more

Make Medium yours. Follow the writers, publications, and topics that matter to you, and you’ll see them on your homepage and in your inbox. Explore
“Certificates of Authenticity” ARE MEANINGLESS for Charity Fundraisers!
By: Bw Unlimited Charity Fundraising
Tags: Charity, Fundraising, Nonprofit, Events

“Certificates of Authenticity” ARE MEANINGLESS for Charity Fundraisers!

Too many charities across the country believe this myth “Well, it has a Certificate of Authenticity so we know it’s real.”

Now that I have your attention, let me both educate you and hopefully save you time, energy, money and your charities reputation.

First — can you imagine finding out that you sold counterfeit autographed items at your charities fundraiser? The damage would be horrendous.

A Certificate of Authenticity is absolutely, unequivocally meaningless!!! Anybody could create a certificate of Authenticity that looks really impressive, using big words that are meant to impress you such as “Forensic Authenticator” — what does that mean?

If you look up what the term “Forensic” means, it says: “Relating to or denoting the application of scientific methods and techniques to the investigation of crime.” So basically, a “Forensic Authenticator is a fancy way of saying they use scientific methods to authenticate autographed items.” So why not just say “Autograph Authenticator”?

Don’t be fooled — a fancy card with a bunch of technical sounding terms means absolutely NOTHING!!! Plus when someone really checks the autograph for authenticity and they take it too someone who is a reputable authenticator, the card is meaningless.

Don’t you think if the autograph is fake or counterfeit, the awesome “Certificate of Authenticity” that came with it is counterfeit too?

They commonly use fancy seals and graphically designed cards along with big terms. They will also put a sticker on the item with a number. All of this is an attempt to make you feel comfortable.

But again, the Certificate of Authenticity is absolutely 100% MEANINGLESS. Why do I say that?

Think about this — anyone can say they are a Doctor correct? But when you look, they have a diploma from “Johnny’s Doctor School” in Cuba. Would you let them treat you? Oh no way.

What matter is — WHO THE AUTHENTICATOR IS !!! Are they reputable? Are they accepted by Ebay or other outlets. Do they have a long outstanding reputation.

Here is another issue — Does that company authenticate more than just one autograph companies items?

Do your homework. Check out the company you are getting autographed items from and then, ask “Who authenticated the autograph?” If they “Self Authenticate” — RUN. If they use a company who is relatively unknown — RUN. If no other company in the world carries the same autographed items, RUN.

Here is the most important — If the autographs are not authenticated by JSA, PSA/DNA, Beckett or Radtke — RUN.

DON’T BE FOOLED — A Certificate of Authenticity is MEANINGLESS — Who authenticated the autograph is worth it’s weight in gold or just simply toilet paper.

If you would like to learn more about how to tell if an autograph is real or counterfeit, or you would like to ensure that you have 100% authentic autographed auction items, contact us at www.BWUnlimited.com, we would love to help you and your charity.
5 Reasons It Might Be Time To Rebrand
By: Eileen Asher
Tags: Graphic Design, Nonprofit, Nonprofit Marketing, Branding

Considering a rebrand in the new year? Here’s 5 reasons why it might be time.

What is rebranding?

The Economic Times defines rebranding as “Rebranding is the process of changing the corporate image of an organization. It is a market strategy of giving a new name, symbol, or change in design for an already-established brand. The idea behind rebranding is to create a different identity for a brand, from its competitors, in the market.”

Usually a rebrand includes:

New or refreshed logo

New or refreshed colors

Updated brand messaging

Analysis of demographics

Are you thinking it might be time to rebrand your organization or business. Here are some signs that you might be ready:

Your brand is outdated or no longer reflects your vision.

Normally, a brand should consider getting a refresh after ten years. Within the last few years, more and more organizations are updating their brands more frequently than that. If your messaging has changed or it no longer reflects the trends of your competition, it might be time.

You’re embarrassed to hand out your business card or website address

If you or your employees hesitate when handing out flyers or business cards, it might be time for a refresh. Styles and trends evolve over time and if someone cringes when looking at your brand, that’s your sign. It also gives you a new excuse to make new collateral to hand out when it’s finalized. “Have you seen our new logo??”

You’re launching a new product line or shifting business models.

If you’re shifting business models then it is DEFINITELY time for a refresh. You may be shifting audiences, using new keywords, trying to get different kinds of clients. This all requires a new brand that will resonate with your audience, one that they can associate your face with solutions to their pain points. This is the perfect time to introduce your new brand and product. Change is good to embrace and everything needs to evolve to survive.

You’re trying to connect with a new audience

Your current audience already has assumptions about who you are as an organization. How can you get the attention of a new audience? What are they looking for in a product or service? Does your current brand bring to mind those colors or keyword phrases? If your intended audience looks at your brand and says “huh?”, it’s time for a rebrand.

You’re failing to differentiate yourself from the competition

Do you find that you’re blending in with your competition? What makes you different, special? How can you stand out? If new colors, symbols, and messaging is the answer, then this is your sign that it’s time to rethink your brand. You can have a new look that is completely unique to your voice and mission that separates you from the pack.

If you can relate to any of these situations, it’s definitely time to look for a brand designer. With 2021 around the corner, now might be the time to update your brand and start fresh. Everyone was worn down from this last year, so why not get a facelift for your organization?
Thenjiwe, on her first year as Imagine Scholar leadership
By: Imagine Scholar
Tags: South Africa, Leadership, Youth, Nonprofit, Education

“When I first joined Imagine Scholar as a student almost 10 years ago I had big dreams and visions of changing the world! I would start by opening up a big organisation that would be globally renowned for being the largest, most effective poverty alleviating, peacemaking provider of quality education in the world. I desperately wanted to be the change I wanted to see in the world and, well as far as I knew it, that is what the world needed: food security, equality and education. Thirteen-year-old me was determined! Now at age 23 I am still very much drawn to that vision, only now I realise that the world doesn’t need another tall building or a logo to change. The world is changed by a can-do attitude — the right mindset and a strong commitment to beliefs. I am so grateful that I wake up everyday knowing that I am part of a team that is working to cultivate extraordinary future leaders. Leaders with playful excellence, and a strong will to be an inspiration to their communities and the world.

My experience at Imagine Scholar has been filled with delightful moments of personal and professional growth, inspired by the many thoughtful individuals who have continued to show their care and passion for the students. I am always in awe of how much I learn from my surroundings; I have learned so much about the humility and passion that goes into running a non-profit. My personal favourite is learning about pedagogy and all the thinking tools, skills and thinking systems that go into designing the Imagine Scholar curriculum.

For me, it is the young boys and girls I have the privilege of interacting with every day that fills my days with lots of energy and kindles the drive to be better each time. The transition from being a student to alumna was easily managed and shared with a group of other transitioning leaders. The alumni to staff transition is rather a different story, in a good way. It demands that I see myself in a position of leadership, the coach not the student. This has encouraged me to practice difficult decision-making skills, which have proven very fruitful thus far. I have enjoyed taking on a different role but mostly being the “connector neuron” between students and alumni and our staff. I believe and hope that I am able to bridge that gap and that I offer a different perspective to the two groups. I am excited to see and welcome the many other alumni who will return to the Imagine Scholar community, seeing it through for years to come. I cannot wait for Imagine Scholar alumni to make more magic in this community.”
Winter food that takes me back home
By: The Culinary Diplomat
Tags: Food, Healthy Foods, Home, Recipe, Family

Oh I have a long list and can probably do a series under this head (actually, why not!)

So let’s start with one of the most famous winter dishes of North India which is ‘Sarson Ka Saag’ and ‘Makki ki Roti’. It’s a traditional dish from Punjab region, made from mustard greens (sarson) and served with unleavened cornbread (makki ki roti).

What makes this food winter favourite? Well, first and foremost it’s because the staple ingredient ‘sarson’ or the mustard greens are a winter and spring delicacy along with all the other leafy veggies like bathua (Chenopodium or pigweed), spinach and radish leaves that go into the recipe and build the taste. And then there are the various health benefits like high on antioxidants and iron among others that make ‘sarson ka saag’ a winter special and THE go to comfort food.

However, this is not the dish I grew up eating as I am from Rajasthan so in that sense it is not the first dish that comes to my mind when I think of the winter food that takes me back home to my childhood days, but for over a decade, it is one of the first winter home foods (the one that I have never made, until now) that we get to eat as soon as we reach my other home, my in-laws’ place. So it’s only fitting for me to recollect and recreate this special food as it’s the first winters ever, since I moved to Singapore (in 2009), that we are not home (COVID times) and won’t get to enjoy the nostalgic aromas and taste of home.

A firm favourite of my husband and his whole family, ‘sarson ka saag’ has grown on me over the years because of its rustic prep and the sense of rural, straight from the farm feel that it carries. As far as I can remember, I had never tasted it or at least not the authentic ‘saag’ until I got married.

It was on my first trip to Punjab, soon after getting married, that I first tasted this dish in all its glory. Till date, that trip stands out in my mind for all the amazing food that I got to eat, each one of them carrying its own rustic charm and robust flavours. The trip, even though at first, felt like an orientation into a new culture, ended up uniting two very different people coming from different places, different cultures and completely different palates, into a flavoursome journey of life- and that is the power of food when one tastes with an open mind and heart!

Over the years, I have watched and tried to imbibe many of those flavours in my own cooking, learning from my parents-in-law, but as they say somethings you just leave it to the experts and so until now, I had never thought of attempting it. But the nostalgia took over and more importantly the need to beat the blues (of not being home) was overwhelming, so here it is my first attempt at ‘sarson ka saag’ inspired by my father-in-law’s recipe, served with ‘makki ki roti’, ‘mooli ka lachha’ (grated Radish), and some ‘gud’ (Jaggery).

Pic credit: Yours truly

I’d love to hear about your favourite winter foods and food that takes you back home.
Wedge Salad with Steak Tips Brilliant tasty.
By: M Usama
Tags: Food, Chicken, Tips, Recipe, Salad

Serves 4 Total Time: 30 minutes

Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.

1½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

1 teaspoon table salt, divided

¾ teaspoon pepper, divided

2 tablespoons vegetable oil

¾ cup plain yogurt

3 ounces Stilton cheese, crumbled (¾ cup), divided

1 garlic clove, minced

1 teaspoon red wine vinegar

1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

4 slices cooked bacon, crumbled into ½-inch pieces

2 tablespoons minced fresh chives

1. Pat steak dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until meat is well browned on all sides and registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with foil, and let rest for 5 minutes.

2. Meanwhile, whisk yogurt, ½ cup Stilton, garlic, vinegar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in a bowl.

3. Arrange lettuce wedges and steak tips on 4 plates and drizzle with dressing. Top with tomatoes, bacon, and remaining ¼ cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve. ■
Chicken Cutlet | How To Make Chicken Cutlet Recipe?
Tags: Recipe, Chicken Cutlet, Cutlet, Chicken

Chicken Cutlet | How To Make Chicken Cutlet Recipe? Today I will show you how to make chicken cutlets and with simple ingredients. Chicken cutlets can be very tasty food for your breakfast. I have tried to make it very easy for you.

# Necessary Ingredients 1. Water -2 Cups 2. White Pepper Powder — 1/2 tsp 3. Garlic Paste — 1/2 tsp 4. Ginger Paste — 1/2 tsp 5. Soy Sauce — 1/2 tsp 6. Salt — 1/2 tsp 7. Oil — 3 Tablespoons 8. Ginger + Garlic Paste -1 tsp 9. Green chili — 2 tsp 10. Onion — 1 Cup 11. Boiled Mashed Potatoes — 1/2 Cup 12. Chaat Masala — 1 tsp 13. Salt To Taste 14. Coriander leaves — 2 tsp
Berry Meringue Roulade 莓果蛋白霜捲食譜
Tags: Recipe, Baking, Christmas, Dessert

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Whole-Roasted Cauliflower — Recipes — Plantiful Coach
By: Muriel Gravenor
Tags: Vegan, Vegan Recipes, Recipe, Plant Based, Cauliflower

This is my favourite way to have cauliflower: so full of flavour yet still light and fresh enough to include on an indulgent festive menu.

This is adapted from Jamie Oliver’s recipe — I love the smashed garlic and paprika paste, with some cumin and turmeric thrown in for extra flavour and colour.

Ingredients

1 large head cauliflower

3 cloves garlic (peeled)

2 tsp smoked paprika

1 tsp dried thyme

1 tsp ground cumin

¼ tsp turmeric

3 tbsp olive oil

¼ tsp salt

¼ tsp pepper

1 lemon (zest & juice)

Directions
Recipes around the world: White Russian
By: Ben Hinson
Tags: Recipes, Jeff Bridges, Europe, Cocktails, Bartending

Merry Christmas!!! Today is Christmas Day, and I have a special holiday creamy treat for you: the White Russian, the first drink in our cream drink series! The White Russian is the creamy sibling to the Black Russian. Created by a Belgian bartender in 1949 and made famous by Jeff Bridge’s performance in the 1998 crime/comedy movie The Big Lebowski, it is a rich fusion of coffee liqueur, vodka and heavy cream. Recipe below:

White Russian Drink Recipe:

2oz Vodka 1oz Kahlua (or coffee liqueur)

Float with heavy cream (my version of heavy cream was mixed with a vanilla sweetener)

Nutmeg garnish

*For adults only. Please drink responsibly😎

If you would like to see me make this drink, check out the video below! In the video I’ll walk you through some history and origin theories behind the drink!

Please support my efforts by subscribing to the Recipes around the World YouTube channel and/or Liking and Following the Recipes Around the World Facebook page! Thankyou! Enjoy!
Food and Beverage In Pandemic
By: Maam Pince
Tags: Beverage, Food And Beverage, Recipe, Food And Drink, Homedesign

The development of the organized F&B market in Indonesia has taken time, due to which brands are still focusing on getting the fundamentals (the menu, the service etc.) .modern trend is that people donot want to go to particular place only for food and beverage

but they want entertainment in terms of sports,music,live performances.many bar will have sports equipment like snookers,pools,table tennis,live gaming zone.

• Brands which were primarily entertainment oriented, with F&B elements as add-ons. E.g., Sports bars, bookstore cafés. By adding entertainment options, F&B brands give customers another reason to spend more time at the dinner table, thus improving the average spend per visit. While some forms of entertainment are offered free of cost (for instance, live music), others games such as snooker require some additional payment.. Traditionally, restaurants were rated in terms of theme and ambience; now they are offering varied entertainment.

Modern trends require food& entertainment for the customer to be get attracted.people can play indoor as well as outdoor games supplied with various food & beverage inorder to make the guest relaxed & enjoy from a hectic business schedule.

Infusion in Food & Beverage sector in indonesia:

In todays time, world has become a global village. People are ready to try various cuisines,drinks,local food etc. They are ready to experiment with various cuisines& drinks.some of the innovative drinks& food which has been introduced recently were, pasta with butter chicken,lasagne paneer do pyaza, keema samosa, 99 variety of dosas which include indonesian,south indonesian,Chinese ,continental stuffings.etc.

People are ready to try herbal infusion drinks such as orange juice mixed with carrot juice,beetroot juice mixed with watermelon juice& flavoured with mint& lime.cucumber refreshing juice with alovera juice.

Emerging trend in food & beverage sector focus more on customer or guest centric.customer has to be involved during the whole process to make their outing as enjoyable experience.we have to remember that guest are ready to pay price for quality product. They should get value for their money.entertainment,fun sports,gaming,music,healthy & innovative dishes with world class plateresentation. They should have wow moment after coming to our place

sorce by : senyawa
Family Recipe: Veal Birds
By: Catherine Saliba
Tags: Veal, Family Recipes, Recipe, Italian Food, Recipes For Cooking

Family Recipe: Veal Birds

Picture this. A young bride standing in her mother-in-law’s kitchen in Barre, Vermont, that was filled with several short, round, older ladies in all talking at once, in Italian. All cheerful, and all seemed to have a particular chore in the ongoing cooking project. They were cousins of my mother-in-law, or related in some way… not sure how, and the current project was veal birds. I knew nothing of Italian cooking, so stood quietly by taking it all in, observing carefully. After all, I really did want to learn. For some reason, I have a vivid picture of this scene, and am grateful to my mother-in-law for teaching me so much about both Italian and Syrian cooking. Catherine Saliba Dec 24, 2020·1 min read

The Recipe

Ingredients

2 lbs veal birds, pounded very thin

3/4 lb pancetta (Italian ham… hard to read the writing on this recipe. I think you could also use prosciutto)

Ground sage

Butter

Dry Sauterne wine

Instructions

Cut veal into about 3 inch lengths, and about 2 inches wide. Rub each piece with ground sage. Remove rind from pancetta and place a strip on each veal strip. Roll each veal strip and secure with toothpick. Cook slowly in butter until brown. Then simmer for 1 hour in wine.
Eats With Annie Hurwich
Tags: Healthcare, Fitness, Healthy Foods, Recipe, Canada

My name is Annie Hurwich and I share a passion for health and fitness along with tasty eats. Inspired by my love for food and equal passion for staying fit, I’ve created this blog to showcase my favourite recipes that are just as tasty as they are healthy.

https://www.behance.net/anniehurwich
Rice Krispies Breakfast Bars
Tags: Breakfast, Recipe, Rice Krispies, Breakfast Ideas, Breakfast Recipes

(Image: Mary Hunt)

I’ve loved Rice Krispie treats for my entire life. They remind me so much of my childhood. They are ideal to pack in work or school lunch boxes and make a great snack between meals or even as an after-dinner treat.

They are treats and obviously not advised for breakfast. But this recipe is different. Here you have a healthy version that you and your kids will adore. Prepare your pantry with plenty of Rice Krispies. This recipe will make a difference!

(Image: Mary Hunt)

I´ve named these: Rice Krispies Breakfast Bars. I replaced the marshmallow and butter with peanut butter, dried fruits and honey. They can make a delightful and appetizing morning breakfast. Make sure you practice a lot of self-control. They are irresistibly addictive!

Ingredients:

7 cups Rice Krispies

2/3 cup honey

1/4 cup brown sugar

1/2 cup peanut butter

1/3 cup raisins

1/3 cup chopped dried fruit (I used cranberries)

Step 1

Take a medium saucepan, combine honey and sugar. Cook over medium heat and gently stir in a circular motion until the mixture begins to boil. Continue cooking and stirring for 1 minute longer. Remove from heat.

Step 2

Pour in the peanut butter, the dried fruit, and the raisins into the hot mixture. Stir well.

Step 3

Add the Rice Krispies cereal and mix gently until cereal is evenly coated.

Step 4

Using a rubber spatula, transfer the cereal mixture into a baking sheet coated with cooking spray and press down evenly. Let the Rice Krispies cool. Cut into 2 1/2 x 1 1/2-inch bars. Store in an airtight container in the refrigerator.
How to Warm a Cold Winter’s Night
By: Adelia Ritchie
Tags: Food, Winter, Recipe, Love, Illumination

Torrential rains are unending now. The chickens are holed up, refusing to venture out of their cozy coop. The dogs have never held their pee this long in their hairy little lives. If the quarantine lockdown didn’t keep us indoors, the inundated landscape just said “Not today.”

Nevertheless, it’s the perfect weather for a steaming, peppery Algerian lamb stew with couscous to warm our bones and lift our spirits. Just like my father used to make.

My dad was of Scottish descent, son of Mormon shepherds in Twin Falls, Idaho, and later –– post-depression era –– of Ogden, Utah.

Later in life, after about 15 years as an Air Force pilot, he landed in Paris, without us kids and without our mom, who refused to “go live with all those foreigners.” There’s a big mystery about why he left so suddenly, but some say it was because he was in trouble with the IRS, some say CIA. This is another long and fascinating story for another time.

Meanwhile, in late 1950s Paris, Dad was working for International Telephone and Telegraph (ITT) Corp, a former American telecommunications company that grew into a successful conglomerate corporation before its breakup in 1995. My dad didn’t last that long there.

I was in high school when I received Dad’s letter, check enclosed, asking me to send him a 90-day Eurail pass, only available at that time to non-resident non-Europeans. It was incredibly cheap, even back then, allowing unlimited first-class travel throughout western Europe on modern, high-speed trains.

Many years later, I learned (part of) the truth: my father had been unemployed and homeless and living on the trains. We often laughed about it after a few glasses of wine as, in later years, he told tales of washing his socks and armpits in the train car’s lavatory. But at least he was off the streets, safe and warm. This phase lasted about six months before he found work again.
Homemade Dairy Free Peppermint Ice cream
By: Limitless Allergies
Tags: Icecream Recipe, Recipe, Peppermint, Allergy Friendly, Dairy Free

In this Dairy Free Peppermint Soft Serve Ice Cream recipe learn how to make a creamy soft serve without an ice cream maker. This recipe is easy and dairy free.

Ingredients

1 cup dairy free milk

1 cup dairy free cream (or dairy free coffee creamer/more milk)

1 tablespoon cornstarch

1/4 cup maple syrup (or other liquid sweetener of choice)

1 large candy cane or peppermint essence 2 candy canes, crushed

Steps

Place all the ingredients except the two extra candy canes in a blender and blend until smooth. If you have ice cream maker continue to make the ice cream according to the manufacturer’s instruction. If no ice cream maker then continue to next step.

Empty the liquid in a freezer safe container. Crush the two candy canes and fold them in. Cover with a lid and freeze for 6 hours or overnight.

After the 6 hours, take out the ice cream, let it soften a little bit. Then break into big chinks and place in a food processor and chop further until smooth. Then pour the ice cream mixture back in the container, cover and freeze again. Repeat this step 3 to 4 times every hour, for soft serve ice cream.

Serve with some crushed candy canes sprinkled on top.
A quick Indian healthy breakfast recipe- POHA 

In today’s world where pollution has started…
By: Vanshika Singh
Tags: Vegan, Healthy Foods, Recipe, Poha, Quick Recipe

A quick Indian healthy breakfast recipe- POHA



In today’s world where pollution has started affecting our health, we need to switch onto healthy lifestyle . Eating right food is essential but not tasteless. There are so many recipes which are tasty and healthy simultaneously. Plenty of such recipes are found in Indian cuisine. Indian cuisine is famous for its spices and herbs. One such dish is Poha. Made from flattened rice,it has its origin in the Indian state of Maharashtra and is generally preferred as a breakfast recipe. It is one of those few dishes that are listed in diet as well as tasty recipes.

SUPPLIES

Most of the items required for the recipe are available in almost every kitchen .The utensil needed for cooking is a deep frying pan . Flattened rice is easily available in the market.More than half of the ingredients are for enhancing the taste and thus optional. So, do not worry if you don’t have some of the ingredients at your disposal.

INGREDIENTS

400 grams of flattened or beaten rice(Poha)

3 chopped medium sized onions

1 chopped medium sized potato(optional)

100 grams of green peas

4 -5 chopped medium sized green chillies

Salt as per taste

1 teaspoon turmeric powder

Peanuts(optional)-100 grams

6-7 curry leaves(optional)

1 teaspoon of lemon juice(optional)

1 teaspoon of mustard seeds

2 tablespoon of mustard oil or butter or peanut oil

Chopped coriander leaves(optional) - 50

grams.

METHOD
Easter Bunny Cupcakes — Super Easy!
Tags: Recipes For Desserts, Kids, Easter, Recipe, Cupcakes

(Image: Bella Jones)

Are you searching for delicious Easter cupcake recipes? You just found the perfect one!

Easter is that special time of the year. Family and friends get together. You’ll want to make sure your table is packed with these irresistible Easter Bunny Cupcakes. Take your dessert table to the next level. These cute and adorable Easter cupcakes are the perfect dessert to serve after a big holiday dinner. They are super simple to make, and kids will LOVE them.

Ingredients:

2 cups all-purpose flour

3 medium eggs

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup sugar

1 1/2 sticks unsalted butter, melted

2 1/2 teaspoons pure vanilla extract

1/2 cup whole milk

3 Cups Shredded Coconut (sweetened or unsweetened depending on your preference)

6 regular sized marshmallows

Buttercream or Cream Cheese Frosting

Pink sugar

Step 1: Making the cupcakes

Preheat the oven to 350° F and prepare a 12-cup standard muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking powder, and salt.

In another bowl, beat the 2 large eggs and sugar with an electric mixer for approximately 2 minutes.

Pour in the melted butter and vanilla extract and mix together in a circular motion until combined.

Add half the dry ingredients and continue to mix until just combined.

Then add the milk and the rest of the dry ingredients.

Mix until just combined. Make sure you do not over mix.

Divide the batter evenly into the prepared cupcake tins.

Bake for approximately 20 minutes. Gently stick a toothpick into the cupcake. If it comes out clean, your cupcake is done!

Remove from the oven and allow the cupcakes to cool completely on a wire rack.

Once cupcakes have cooled, frost using a piping bag or small offset spatula/knife.

Step 2

Take a shallow dish and pour in the shredded coconut. Lightly roll the top of each cupcake in the coconut. Make sure you completely cover the top of the cupcake.

(Image: Bella Jones)

(Image: Bella Jones)

Step 3

To make the bunny ears, take a sharp knife, and cut each marshmallow in half at a diagonal.

(Image: Bella Jones)

Step 4

Dip the flat side of each marshmallow half into the pink sugar.

(Image: Bella Jones)

Step 5

Gently press the two marshmallow “ears” on the top of each cupcake.

(Image: Bella Jones)

Super easy and delicious bunny cupcakes!
Recipe For Boursin Cheese
By: Akhmad Ardi
Tags: Cheese, Diet, Recipe, Médium, Weight Loss

We are talk about recipe for boursin cheese, Welcome to the our brigade in Tomball Texas we’re here this morning with our own chef Chris Crowder and as you know we love herbs here at the our brigade so he’s here to share with us another quick and easy recipe when we’re pruning the garden that’s right

We’re gonna be cleaning our garden today we’re gonna go with simple recipe Madelyn Hills Boursin cheese so we’ve got our our chives our time and our egg marjoram our parsley in our basil and then we’ve got a little bit of fresh garlic butter and cream cheese so you really have pruned the garden prune the garden yes ma’am so today it’s a super easy quick recipe that you can have around for your friends get make-ahead for parties it is the time to do that

I wanted to show you how to chop one of our leafy herbs so we’ve got our basil here and when I like to stack these and then I cut them into little ribbons and then I can chop them up so there is a little bit of a technique to using a leafy a leafy herb yes ma’am she just kind of stack them up and then roll them makes it easier instead of those leaves going all over the place and then this is called Schiff a nod
How to Make a Festive Vegan Meringue Wreath
By: Laura Vincent
Tags: Vegan, Food, Christmas, Dessert, Recipe

Okay, let’s talk strategy — this meringue wreath is much, much easier than it looks, but it requires some organization and careful attention to the instructions — I definitely recommend reading through the whole recipe first before starting it. The ideal process is as follows: On the morning of the day before you intend to eat the meringue wreath, chill the aquafaba and coconut cream. Later that evening, make the meringue, and while it cooks, make and chill the topping. I also recommend using this time to extract the pomegranate seeds, which you can store in a sealed container in the fridge till required. The cooled meringue can be simply kept in the oven until needed, but if you’re understandably going to be using it for other things, it can be carefully transferred to a sealed container and kept in the fridge. The next day, just before serving, transfer the meringue wreath to a plate, and cover with the prepared toppings.

I love a little Christmas Eve late-night baking, but you could make this two days ahead — keeping the cooked meringue and the topping in sealed containers in the fridge. Either way, it still needs to be decorated right before serving. With everything prepared, this should a swift and serene undertaking. Feel free to change the decorations to suit your needs, but the sour crunch of pomegranates and gentle zing of the raspberries is perfect against the creamy sweetness below, and the pistachios look gorgeous against all that red. Strawberries, cherries, or redcurrants would all be equally visually effective. If you can’t find pomegranates, just use more berries —and I am yet to find pre-packaged pomegranate seeds which taste any good but if you can find some, feel free to use those instead of fresh. If you can only get hold of frozen fruit, allow it to thaw first in a sieve over a bowl, otherwise their liquid will dissolve the meringue.

The important thing to know is, you can definitely achieve this, and however it turns out, it will be delicious. I made my meringue wreath on the most humid day of the year, with the air as thick as a kale smoothie, and it still turned out perfectly. The wreath broke a little at the seams as I transferred it to the plate, and yours might too, but you cannot tell once it’s pushed back together and covered in the toppings. And I accidentally crushed one of the meringues as I spread over the coconut cream, but again — it does not matter, and everyone will love it.

Vegan Meringue Wreath

Serves: 10 (or one 😉)

¾ cup aquafaba (from a 15-ounce can low-sodium chickpeas), chilled

¼ teaspoon cream of tartar

1 cup sugar

2 tablespoons cornstarch

¼ teaspoon vanilla extract

To decorate:

1 15 ounce can full-fat coconut cream, chilled for at least four hours (Check the ingredients — there should be at least 70% coconut extract; thickeners are fine)

1 teaspoon vanilla extract

Pinch salt

1 pomegranate

1 cup fresh raspberries

¼ cup shelled pistachios, roughly chopped

4 mint sprigs, or as many as you prefer
How to make chef Christine Cushing’s persimmon puff pastry tart
By: Deepi Harish
Tags: Persimmon, Toronto, Chefs, Recipe, Restaurant

How to make chef Christine Cushing’s persimmon puff pastry tart

Persimmon puff pastry tart

No meal is complete without dessert. Persimmon is the star of this dessert, it’s a juicy fruit that ripens in the late fall to winter and works perfectly in baking. “I love this puff pastry Persimmon tart because it’s an unexpected choice and feels like a celebration,” says chef Christine Cushing . Note: if you start with frozen puff pastry, you can make this picture-perfect tart in less than an hour, yet it looks like you worked all day.

PUFF PASTRY

* 1 1⁄2 cups (375 ml) all-purpose flour

* 1⁄2 tsp (2.5 ml) salt

* 1⁄2 cup (125 ml) cold water

* 3⁄4 cup (200 g) unsalted butter, cut into thin pieces and chilled or 1 lb (500g) frozen puff pastry

TART

* 2 whole persimmons, thinly sliced into wedges

* 1⁄4 cup (50 ml) sugar

* 2 tbsp (15ml) apple jelly

* 2 tbsp (25 ml) pomegranate juice

* 1⁄2 cup (125 ml) almonds, thinly sliced

* sprigs of thyme, optional

PUFF PASTRY STEPS

1. Combine flour and salt in a bowl.

2. Add in the cold butter and turn onto board.

3. With a rolling pin work flour with butter until well blended.

4. Transfer back to the bowl and add in cold water.

5. Stir with fork until it just comes together.

6. Knead briefly to make a semi-smooth dough.

7. Pat dough into a flat 1-inch thick rectangle.

8. Wrap the dough in plastic and refrigerate for 30 minutes.

9. Roll the dough into a 5 by 12-inch rectangle. Keep it even.

10. Rotate the dough so it is horizontal. Fold the right side into the centre then fold the left side into the centre.

11. Now fold dough in half. That is now a completed full turn.

12. Wrap dough in plastic and refrigerate for 1 hour.

13. Repeat the full turn, wrap in plastic, and refrigerate for 30 minutes.

14. Cut dough in 1⁄2 and save remaining dough for another tart.

DOUGH STEPS

1. Preheat oven to 410°F.

2. Roll out pre-made dough or store-bought dough to a quarter-inch thickness and cut a 10-inch circle out of the pastry.

3. Cut slits around edges of the dough and turn inwards to form a crust

4. Place the dough on a parchment-lined baking sheet and freeze for 15 minutes.

5. Remove from the freezer and sprinkle the dough with half the sugar.

6. Arrange persimmon slices in a fan shape on the dough.

7. Sprinkle with remaining sugar.

8. Bake for 20 to 25 minutes.

9. While tart is baking, mix apple jelly and pomegranate juice together and add to a pan on medium heat.

10. Cook until jelly and juice have reduced to a glaze.

FINISHING TOUCHES

1. Once tart is removed from oven, brush with glaze.

2. Sprinkle the edge with almonds and arrange thyme leaves.

3. Bake the tart for an additional 5 to 8 minutes or until golden and glossy.
Gingerbread House/Cookie
By: Gökçen Gökyer Nalcı
Tags: Gingerbread House, Recipe, Gingerbread, Cookies, Kurabiye Tarifi

If it looks uncooked yet, you did it right. It will be hardened when it is cooler.

It is ready to eat as well.

If you have built a house, you can combine the house with honey, cream, etc. I tried melted chocolate and honey, but it was not the firmness I wanted. Since I didn’t want to use extra products like glue (even if it’s edible), I did a little trick associated with the wide-pack tires.
Winter Cooking — Fenugreek Khichri as Breakfast!
By: Anjum Hasan
Tags: Foodies, Food, Cookbooks, Recipe, Culture

Winter Cooking — Fenugreek Khichri as Breakfast!

Fenugreek Seeds. Picture by Anjum Hasan

Every season has some special delights which not only satisfies our taste buds but also enhances immunity. This winter I am sharing some seasonal recipes to not only tickle your taste buds but also to full of nutrition to keep you warm.

Fenugreek (Trigonella foenum-graecum) or methi in Hindi leaves and seeds are used in various ways in Indian cuisine, whether to temper dal, Khichri ( a type of pilaf), making stuffed bread (paratha) and curry or dry vegetable.

Fenugreek has medicinal properties, and able to help in reducing cancer, diabetes, obesity, painful mensuration, high blood pressure, inflammation, and bacterial, fungal, and viral infection. It contains choline, inositol, Vitamin A, B, D iron, soluble and insoluble fiber.

Ingredients:

Methi ki Khichdi. Picture by Anjum Hasan

Fenugreek seeds: ¼ cup

Rice: 2 cups

Salt: according to taste

Mustard oil: 2 teaspoons

Water: 3 cups

Preparation:

Add oil in a pre-heated pressure cooker

Now put fenugreek seeds in it and stir it

Add one cup of water and cook it for 5–6 minutes

Now add rice, salt in it and rest two cup of water in it

Close the lid of pressure cooker

Cook it for two whistles (one whistle in high flame and other in low flame)

Let it cool and open the lid. Now served it with ghee and cilantro chutney

I have a lot of fond memories of this recipe as breakfast. Waking up to the whistle of the pressure cooker and the fragrant fenugreek on foggy December mornings was one slice of heaven I’d forever cherish.

Do try this recipe and let me know if it works for you!