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Monthly Archives: November 2019

How We LOST 50 Pounds on KETO | (كيف خسرنا ٢٣ كيلو بفضل نظام الكيتو (بالعربية

Mona and I have been using KETO for the last year and it’s literally changed our bodies! It’s not as hard as you think. We’ll share simple steps you can take to jumpstart your KETO journey. I always hope to give you guys the best tips on all things beauty, business, fashion, and life! Love you guys xx! اتّبعت ومنا نظام الكيتو الغذائي لسنة وقد غيّر هذا النظام جسمينا بشكل ملحوظ! ليس بالصعوبة التي تظنينها. نشاركك في هذا الفيديو الخطوات التي ستساعدك على الانطلاق بنظام الكيتو. آمل أن أقدم لك دائماً أفضل النصائح في ما يتعلّق بالجمال والعمل والموضة والحياة! أحبكم RELATED VIDEO: How I lost 15 lbs fast: https://youtu.be/ZmxsEQYgB0E BLOG INFO: https://hudabeauty.com/keto-diet/ LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: http://hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر

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Broccoli and Rice Casserole

Thanks to Target for sponsoring this video! Check out Good & Gather on your next @Target run! Check these out for more about #goodandgather: https://tgt.biz/7r665 https://www.youtube.com/user/Target https://www.youtube.com/user/Target To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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[EN] Bolognese Lasagna with Ricotta / لازانيا بولونيز بالريكوتا -CookingWithAlia – Episode 752

Have you ever made the classic lasagna recipe with the traditional bolognese sauce and ricotta cream? If not, check this recipe that I have prepared in collaboration with Panzani Maroc and bring an authentic Italian taste to your dinner table! I assure you, you will be happy to have leftovers the next day! Recipe: https://www.cookingwithalia.com/752-bolognese-lasagna-with-ricotta/ INGREDIENTS: 1/2 box Panzani lasagna 500 grams (17.6 oz) Bolognese sauce: 250 grams (8.8 oz) minced meat 200 grams (7 oz) beef sausage 1 large yellow onion, chopped 4 celery sticks with leaves, finely chopped 3 garlic cloves, finely chopped 4 tablespoons olive oil 4 bay leaves 6 large tomatoes, peeled and pureed 2 large carrots, grated and finely chopped 2 tablespoons tomato paste 1 teaspoon granulated sugar 350 grams (12.3 oz) cooked tomato sauce 2 teaspoons dried Provence herbs Salt and pepper, to taste 330 milliliters (1 1/3 cup) water Ricotta cream: 400 grams (14.1 oz) ricotta 2 eggs 8 basil leaves, chopped 1 teaspoon nutmeg powder Salt, to taste 5 tablespoons heavy cream 100 grams (3.5 oz) edam cheese, grated Assembling the lasagna: Olive oil 150 grams (5.3 oz) edam cheese, grated DIRECTIONS: Bolognaise sauce: 1- In a bowl, mix the minced meat and the sausage stuffing. 2- In a pan over medium heat, place the olive oil, onions, celery sticks, garlic, salt and bay leaves and cook for 10 minutes. 3- Add the meat in the pan and stir well to crumble the meat. Cook for 3 minutes. 4- Add the tomato puree, cover the pan and let the sauce simmer for 10 minutes while stirring occasionally. Add the carrots and mix well. Add the tomato paste, the sugar, a pinch of pepper, the Provence herbs, and water. Cover and simmer on low heat for 15 to 20 minutes. 5- Add the cooked tomato sauce and let simmer for 5 to 10 minutes. 6- Remove the bay leaves at the end of cooking and add the finely chopped celery leaves. Ricotta cream: 1- In a bowl and using a fork, beat the ricotta. Add the heavy cream, and continue beating until it is well incorporated. 2- Add the eggs, salt, and nutmeg. Beat for 5 minutes. 3- Add the chopped basil and edam cheese and mix again until a homogeneous mixture is obtained. Assembling the lasagna: 1- Preheat the oven to 180°C. 2- In a gratin dish and using a brush, brush the lasagna sheets on both sides one by one with olive oil. 3- Pour boiling water over the lasagna sheets and set aside for 4 minutes. 4- In another deep rectangular gratin dish (22x34x5.5 cm), put a first layer of Bolognese sauce and olive oil. 5- Arrange several layers until the dish is filled, following this order: lasagna sheets, Bolognese sauce, ricotta cream. 6- On the last layer of Bolognese, add the grated edam cheese. 7- Bake for 30 minutes at 150°C. Take the dish out of the oven and let it cool for 1 hour. Brown the cheese by cooking at 200°C for 10 minutes.

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