LifeClips_Podcast

24:32

Cooking with Kym

Please, don’t forget to hit that LIKE button. 👍🏻👍🏽👍🏿👍🏼👍🏾👍 🤫Censorship🤫 is real. Make sure you follow us on 🥊Rumble🥊 in case we can’t air our content here: https://rumble.com/user/LifeClips_Pod... Turn on your notification 🔔 bell 🔔 and make sure you 🔥SUBSCRIBE🔥 and SHARE THIS CONTENT!! ✍️SHOW NOTES✍️ Recipes from Julia Pacheco - https://www.juliapacheco.com/ Black Bean Enchilada Casserole Ingredients: 12-1 corn tortillas 10 oz. can red (or green) enchilada sauce 15 oz. can pinto beans, drained and rinsed (buying your own and soaking overnight is best. Cheapest and way less in sodium) 15 oz. can black beans, drained and rinsed 15 oz. can corn, drained (try to find organic) 1 tbsp. minced garlic 1 tsp cumin 1 tsp onion powder 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1 cup shredded Mexican-style cheese Preheat oven to 350℉. Grab a mixing bowl. Mix the pinto beans, black beans, corn, minced garlic, and seasonings and stir well. Spray a 9×13 baking dish with non-stick spray. Pour half of the enchilada sauce into the bottom of the baking dish. Place about six corn tortillas over the enchilada sauce (they will overlap a little). Spread half of the bean mixture over the tortillas. Place six more tortillas over the bean mixture, then pour the remaining bean mixture over the tortillas. Pour the remaining enchilada sauce over the top. Sprinkle the cheese over top. Bake for 30-35 minutes. Serve and top with your favorite toppings like sour cream (I use yogurt), shredded lettuce, diced tomatoes, and shredded cheese. avocado, or whatever else you'd like. I also topped mine with Salsa. Lentil Stew: Ingredients: 1 tbsp. olive oil 1/3 cup onion, diced 3 large carrots, diced (I used 4) 1 1/2 cups dry lentils (rinse after you look through them) 1/2-1 cup diced small russet potato 3 oz. tomato paste 2 chicken bouillon cubes or bouillon powder (use 1 Tablespoon if using powder) 7 cups water 1/2 tbsp. salt 1 tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian seasoning (I used more) 1 cup fresh spinach, chopped Fresh Parmesan cheese for the end Get a 6-8 QT Pot. Turn that heat to warm and once warm… • add in the olive oil (it will shine when hot) • add in the carrots and onion let cook for 3-4 minutes. • Now add in the remaining ingredients EXCEPT for the fresh spinach. • Stir well. Bring up to a boil then turn the heat to low and let simmer for 20-25 minutes or until the lentils are tender. (I cooked mine for 30 min) Once tender stir in the fresh spinach and let it cook for 1-2 minutes. Top with fresh Parmesan cheese. I also used a dollop of yogurt on top of mine. Links for LCP: 📱Telegram: https://t.me/lifeclipspodcast 🎙️Podcast Platforms🎙️ https://www.lifeclipspodcast.com/wher... Until I see you next time, either here, there, or in the air!! ☁️🎺☁️🎺 EMAIL: Questions@lifeclipspodcast.com

5 months ago 366 views 2 comments

10:39

No Bake Egg Nog Cheesecake

Please, don’t forget to hit that LIKE button. 👍🏻👍🏽👍🏿👍🏼👍🏾👍 🤫Censorship🤫 is real. Make sure you follow us on 🥊Rumble🥊 in case we can’t air our content here: https://rumble.com/user/LifeClips_Pod... Turn on your notification 🔔 bell 🔔 and make sure you 🔥SUBSCRIBE🔥 and SHARE THIS CONTENT!! ✍️SHOW NOTES✍️ For the crust: Biden budget Use a full box of graham crackers and put them in a food processor or use a rolling pin to get them to a fine consistency. Once they are ground, add 5 tbl. of melted butter and 2 tbl. of brown sugar. Mix well. Boom there is your graham cracker crust. Make sure to refrigerate the crust for at least 30 minutes *BEFORE* adding the cream cheese mixture! If you can step out of the Biden budget: Use pre-made graham cracker crust OR graham cracker crumbs *If you use the pre-made crumbs, you still have to add 5 tbl. of melted butter and 2 tbl. of brown sugar and make the crust.* Make sure to refrigerate the crust for at least 30 minutes *BEFORE* adding the cream cheese mixture! For the Cheesecake mixture: 16 oz of Cream Cheese (softened) 1 cup of sugar 1 tsp. of nutmeg ½ tsp. of Cinnamon 1 tsp. of rum extract or if you have rum at your house, use a ½ tsp. ½ cup of Egg Nog and 16 oz of heavy whipping cream *Adjust any of those spices to taste. • Put the 16 oz of softened cream cheese and 1 cup sugar in a mixer and blend until creamy. • Next add the Egg Nog, Nutmeg, Cinnamon and Rum – mix until well incorporated Take that mixture out of that bowl and put it in a new bowl. In the same bowl you used to mix the cream cheese mixture, add the 16 oz of heavy whipping cream. Whip until peaks form (3-5 min). Once you have peaked whipped cream add to that bowl, the egg nog mixture. DO NOT over mix the heavy whipping cream. FOLD – do not stir, FOLD the egg nog mixture into the heavy whipping cream bowl. Once it is nicely incorporated, add to the crust and boom, let it sit for 2-3 hours in the refrigerator or overnight. Once you are ready to serve the cheesecake, put a few dallops of redi-whip as a decoration!! Enjoy!! Links for LCP: 📱Telegram: https://t.me/lifeclipspodcast 🎙️Podcast Platforms🎙️ https://www.lifeclipspodcast.com/wher... Until I see you next time, either here, there, or in the air!! ☁️🎺☁️🎺 EMAIL: Questions@lifeclipspodcast.com

5 months ago 183 views

20:49