john mctiernan database

This kale, fennel, and apple salad is very cool and full of healthy foods. It's impossible to say what tastes better than crunchy fennel, sweet apples, and tangy dressing. There's something delicious and healthy about this dish, so you can eat it by itself or with another meal. Ingredients: 1 bunch kale, stems removed and leaves torn into bite-sized pieces 1 fennel bulb, thinly sliced 2 apples, thinly sliced 1/4 cup walnuts, chopped 1/4 cup dried cranberries 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup Salt and pepper to taste Instructions: Put kale, fennel, apples, walnuts, and dried cranberries in a large bowl and mix them together Add olive oil, maple syrup, salt, and pepper to a small bowl and mix them together with a whisk Add the dressing to the salad and mix it all together Before you serve the salad, let it sit for about 10...

These Loaded Mexican-Style Potato Skins are a vegan take on a traditional appetizer. They are full of spices, tomatoes, corn, black beans, and corn. This is great for parties or a cozy night in! Ingredients: 4 large russet potatoes 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon cumin 1 cup black beans, drained and rinsed 1 cup corn kernels 1 cup diced tomatoes 1/2 cup diced red onion 1/4 cup chopped fresh cilantro 1 avocado, diced 1 lime, juiced Salt and pepper to taste Salsa and guacamole for serving optional Instructions: Get the oven ready by heating it up to 400F 200C Clean the potatoes and poke several holes in each one with a fork Add garlic powder, onion powder, paprika, cumin, salt, and pepper to the meat and rub it in For 45 to 60 minutes, or until soft, bake the potatoes right on th...

Instead of deep-frying them, these oven-baked French fries are better for you. They taste great and are crispy on the outside and soft on the inside. It's great as a quick and filling snack or as a side dish with any meal. Ingredients: 4 medium potatoes 2 tbsp olive oil 1 tsp paprika 1/2 tsp garlic powder Salt and pepper to taste Instructions: Preheat oven to 425F 220C Wash and scrub potatoes, leaving the skins on for extra crispiness Cut them into thin strips In a large bowl, toss potato strips with olive oil, paprika, garlic powder, salt, and pepper until evenly coated Spread the potato strips in a single layer on a baking sheet lined with parchment paper Bake in the preheated oven for 25-30 minutes, flipping halfway through, until fries are golden brown and crispy Serve hot with your favorite dipping sauce

This hearty vegan stew is packed with protein-rich lentils and nutritious vegetables, making it a satisfying and wholesome meal. Perfect for busy days, simply set it in the slow cooker and come back to a delicious, comforting dish. Ingredients: 1 cup green lentils, rinsed 4 cups vegetable broth 1 onion, chopped 3 carrots, sliced 2 potatoes, diced 2 cloves garlic, minced 1 can 14 oz diced tomatoes 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste Instructions: In a slow cooker, combine lentils, vegetable broth, onion, carrots, potatoes, garlic, diced tomatoes, thyme, and rosemary Season with salt and pepper to taste Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils and vegetables are tender Adjust seasoning if needed before serving