simple

Simple, satisfying, and full of authentic Mexican flavor – your family will devour this healthy, vegan casserole!  Full of healthy black beans and corn, this makes a hearty weeknight meal.

Easy Red Enchilada Black Bean Mexican Casserole

onion (diced)

green bell pepper (diced)

garlic (minced)

chili powder

corn

black beans

Salt and pepper (to taste)

tomatoes

Ancho chili (seeds and stems removed)

water

red cider vinegar

cumin

onion powder

Mexican oregano

garlic

salt

tortillas

Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.

To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes.  Add the garlic and chili powder and saute until aromatic, 1-2 minutes.  Add the corn and black beans.  Cook 3 more minutes, until everything is hot and the flavors come together.  Season with salt and pepper. Set aside.  While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.

To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender.  Puree until smooth.  Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling.  Stir to combine.

To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole:  Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish.  Place one layer of the tortillas on top.  Use the quartered tortillas to cover the corners of the dish.  Try not to overlap the tortillas too much.  Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas.  Repeat with another layer of tortillas, the filling, the tortillas, and the filling.  Use up all of the filling.  Your top layer should be tortillas.  Pour on the remaining Red Enchilada Sauce.

Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes.  Remove from the oven and let cool 5 minutes.

Garnish with chopped cilantro or avocado and serve!

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

Japanese Omelette with Miso Mayo

eggs

soy sauce

green onions (scallions, sliced)

mayonnaise

((1/2 large) avocado, halved)

Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.

Heat a medium frying pan (preferably non stick) on a medium high heat.

When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.

While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.

When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.

Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.

https://www.youtube.com/watch?v=BRd2KSINSG4

For the written recipe and variations click here: https://thestonesoup.com/blog/2020/04/20/japanese-omelette/

Skip takeout and make your own ramen at home, starting with this easy Ginger Garlic Chicken Ramen recipe. 

Ginger Garlic Chicken Ramen

chicken stock

lb. boneless, skinless chicken breast

ginger,

garlic cloves, sliced

(3.5-ounce) package shiitake mushrooms, halved

sesame oil

(3-ounce) packages dried ramen, seasoning packs discarded

snow peas

scallions, sliced

This pulled pork starts with juicy pulled pork slow cooked with little effort, covered in a simple, homemade BBQ sauce then stuffed inside a sweet potato that is fluffy in the middle and crispy on the outside.

Paleo Crock Pot Pulled Pork Recipe with BBQ Stuffed Sweet Potatoes

onions,

garlic cloves, finely chopped

organic chicken stock

/ 2.3 kilos boneless or bone-in pork shoulder

* and pepper

oz Can Tomato Sauce

Cup Balsamic Vinegar

tsp Ground Mustard

tsp Onion Powder

tsp Smoked Paprika

Place the onions and garlic in an even layer in the slow cooker and pour in the stock.

Pat the pork dry with paper towels. Rub some salt and pepper all over the pork and place the meat on top of the onions and garlic.

Cover and cook following the slow cooker instructions, until the pork is fork-tender, about 6 to 8 hours on high or 10 to 12 hours on low.

About 1 1/2 hours before the pork is finished, preheat the oven to 190C/375F to bake the sweet potatoes.

Lift the pork onto a large plate or tray.

Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

Remove any string from the pork and peel off any skin. Using 2 forks, break up the meat into chunky pieces, discarding any large pieces of fat. Return it to the crockpot.

Put all the Paleo BBQ Sauce ingredients in the crock pot with the roast. Mix to combine. Put the lid back on and continue cooking the roast until it&#8217;s completely fork tender.

Wash and prick the sweet potatoes skins several times with a fork so they don’t explode in the oven.

Drizzle them with a little olive oil. Sprinkle them with a pinch of salt.

Cook in the hot oven for 1 hour to 1 hour and 20 minutes, depending on how large your potatoes are.

When sweet potatoes are baked, shred the pork a bit more with a fork if necessary and carefully split the sweet potatoes open and stuff them with the pulled pork mixture.

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Adapted from my favorite yeasted, slow-rise focaccia recipe — <a href="https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/">overnight refrigerator focaccia</a> — this recipe replaces the yeast with a sourdough starter.
UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. 
What you need to make this recipe...:
<ul>
<li>...a sourdough starter. I bought mine from <a href="https://breadtopia.com/store/sourdough-starter-live/" target="_blank" rel="noopener">Breadtopia</a>. It was easy to activate. There are no instructions on the package itself; follow the instructions on the <a href="https://breadtopia.com/starter_instructions/">video here</a>.</li>
<li>...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours.</li>
<li>...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference.</li>
</ul>
Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit.
Timing:
The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours.
The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. <a href="https://www.amazon.com/gp/product/B001E0FNMK/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001E0FNMK&amp;linkId=75293fd68fc6f88c717036e4cb5109e3" target="_blank" rel="nofollow noopener">A straight sided vessel </a> (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.)
A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: <a href="https://alexandracooks.com/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/">Why is my sourdough so sticky? The 4 common mistakes.</a>
Flour choice: 
<ul>
<li>I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.</li>
</ul>

Simple Sourdough Focaccia

g (about 2.5 teaspoons) kosher salt

512 g (about 4 cups) bread flour, see notes above

extra-virgin olive oil, divided, plus more for drizzling

Nice, flaky sea salt,

Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn&#8217;t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.

If time permits, perform one &#8220;fold&#8221;: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance.

Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.).

When dough has doubled, place 2 tablespoons of olive oil into a 9&#215;13-inch pan. (I have been using this USA Pan, which I love. I have had no sticking issues. If you are using a glass pan, you may, as a precaution, want to butter it it first — I have had disasters with bread sticking when I&#8217;ve used oil alone with other baking vessels.)

Drizzle dough with a tablespoon of olive oil. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.  Video guidance here. 

Rub top of dough with oil. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled.

Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Just made this for the first time. WOW! Great taste and texture and very easy to follow. Tests my patience But we’ll worth the wait.

This is the most simple and marvelest recipe. 
It turns out perfectly well every time and it's delicious.
Everyone loves it. Thank you so much for sharing your recipe.

I did my initial rise on the counter yesterday then put into baking pan &amp; fridge overnight as it got too late to bake. Finished up the final 5-6 hour rise back on the counter, poked my finger holes, sprinkled with everything bagel seasoning then baked. I was worried it wouldn’t turn out because it was SO wet it barely held the holes.  Despite my fears, it rose and crusted beautifully!  Hubby said it was quite literally the best bread he’s ever eaten.  I might mess with the hydration ratio be t time but it’s hard to mess with perfection! 

I used this recipe to make focaccia yesterday (thank you) and it is delicious but on the dry side, especially the crust which is quite hard and hasn't softened as sourdough bread crust usually does. Any idea why?

https://www.youtube.com/watch?v=koEppmNnT0A

This sourdough focaccia bread recipe is so easy and so delicious. If you've been curious about sourdough, this is the recipe I think you should start with. There's no complicated shaping or scoring, no preheated and heavy dutch ovens. This requires a sourdough starter, which I suggest you buy, and time. That's it. If you've got no bread-baking skills, don't sweat it. You can do this. 

Do check the full recipe here for notes about baking vessels, and water quantities and timing, which can vary depending on location/environment: https://alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guide/

Amazing and Delicious Sourdough Focaccia

Notes:
The bread:
This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (about 1-L or 1-qt) or ramekins for mini loaves is required to bake this bread. See notes below the recipe for sources. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big.
<a href="https://www.amazon.com/gp/product/055345983X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=055345983X&amp;linkId=8cdaf3bc2ae744c010a642c8d2759bc4"><img class="alignleft wp-image-44601" src="https://alexandracooks.com/wp-content/uploads/2012/11/9780553459838_3D-271x300.jpg" alt="" width="250" height="277" /></a>Peasant Bread Fans! There is now a book: <a href="https://www.amazon.com/gp/product/055345983X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=055345983X&amp;linkId=8cdaf3bc2ae744c010a642c8d2759bc4" target="_blank" rel="nofollow noopener">Bread Toast Crumbs,</a> a loaf-to-crumb bread baking book, filled with tips and tricks and answers to the many questions that have been asked over the years. In the book you will find 40 variations of the master peasant bread recipe + 70 recipes for using up the many loaves you will bake. Learn more about the book <a href="https://alexandracooks.com/bread-toast-crumbs-cookbook/" rel="">here</a> or buy it <a href="https://www.amazon.com/gp/product/055345983X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=055345983X&amp;linkId=8cdaf3bc2ae744c010a642c8d2759bc4" target="_blank" rel="nofollow noopener">here</a>.

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

(512 g) unbleached all-purpose or bread flour

(10 g) kosher salt

(8 g) sugar

butter,

Mixing the dough

In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)

Let it rise

Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won&#8217;t get above 100ºF. The goal is to just create a slightly warm environment for the bread.

Preheat the oven to 425ºF

. Grease two 1-qt or 1.5-qt oven-safe bowls (see notes below) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you&#8217;ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It&#8217;s best to scoop it up fast and plop it in the bowl in one fell swoop.

Let the dough rise again

for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)

Bake it

Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you&#8217;ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you&#8217;ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

Weighing your ingredients as opposed to measuring makes a far superior loaf.  I also sprinkle a small amount of “everything bagel” topping in bottom of of buttered clay crock. For the top I drizzle a small amount of EVOO, small amount of bagel topping and some shredded Asiago cheese... very delicious!  What doesn’t get eaten makes great toast!

This bread is amazing!  (Wish I could think of a better word than amazing, but having brain fog...)  I always loved baking, cakes mostly, but have gotten very interested in bread lately, especially sourdough.  I have had 3 failed sourdough attempts in the last few weeks, so the success of this bread was much needed! :)  I used some discard of my starter that I am still nurturing diligently as I hate throwing away food.  We used what was left of this bread for sandwiches last night, I used the everything bagel spice suggestion, and we ran out...my son wanted seconds...I told him there was some regular (store bought) bread and rolls in the pantry.  He said, "Nah, I don't want that bread."  Well, from him, if you couldn't tell, he was actually complimenting me and any compliment or praise I can get from my kids (my son is 11 and my daughter 14) I WILL TAKE!  :)  It made me so happy that he enjoyed my bread.  However, I believe now I have spoiled him...no more store bought bread for that kid! :)  Thank you for sharing your and your mother's wisdom!  Love the bread and love your site!  It is very easy to follow, inspiring and encouraging.  Kudos to you! :)

This bread is amazing. My kids call it "Bowl Bread" and the ask me to make it at least twice a week. I even did a cup of whole wheat flour and it was still incredible. My family's favorite bread recipe yet!

I have been wanting to make bread for the longest time but kept putting it off due the work involved. This is super easy! I was slightly sloppy with measuring out ingredients, and found that I needed to add approximately a half cup extra of warm water to get the prescribed consistency. Also, I buttered the crust in the second stage of cooking and I ended up with a super nice crust. The whole family loved this bread! Thank you for sharing this recipe!

This is a great recipe.  The taste is wonderful.  I have made it three times but it does not rise above the bowl like your pictures show.  I am using a 1 qt pyrex bowl and when I  put the bread in the oven it does not rise more than the original 1/4 inch.  What could I be doing wrong?

Thank you.

Love this the bread was excellent!Thank You 

Wow-wow-wow. I tried it from a half of the ingredients.... It’s absolutely perfect. My kids love it I love it and there is no leftover for my later coming husband.... Thank you so much for this recipe. Definitely the best one!!!

This is the most incredible bread recipe ever!!!!  It brings back so many memories.  The variations are amazing.  Bread has always been my drug of choice so now I am totally hooked up.

https://www.youtube.com/watch?v=tGILaYd-2Oo

No-knead peasant bread : truly this bread takes five minutes to whisk together — there's no need to flour a work surface or get your hands dirty — and start to finish, you can get two delicious loaves of bread on the table in just about 3 hours.

Find the full recipe here: https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Peasant Bread: Best Easiest Bread You Will Ever Bake

Fill the air with the aroma of these beautiful baked pears fresh from the oven.

Cinnamon baked pears

Beurre Bosc pears, peeled

brown sugar

cinnamon

butter

vanilla

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Honey Garlic Chicken is amazing chicken recipe to have as a backup plan. Delicious honey garlic sauce with simple ingredients from your pantry will transform fresh chicken breasts or thighs in 30 minutes into a restaurant quality dinner.

Honey Garlic Chicken

lbs chicken breasts (boneless & skinless)

honey (melt on the stove if it is hard)

lemon juice or apple cider vinegar

garlic cloves

cornstarch

tbsp green onion (for garnish)

tsp sesame seeds (for garnish)

Cut chicken breasts in half lengthwise to make thinner cutlets. More sauce will coat more chicken this way.

Grate 2 garlic cloves and mince the other one. More flavor this way.

In a large bowl, add chicken, honey, soy sauce, lemon juice and garlic. Stir with tongs and let marinate while oven is preheating.

Preheat oven to 450 degrees F and line large rimmed baking sheet with silicone baking mat or unbleached parchment paper.

Arrange chicken in a single layer and bake for 20 minutes on the lowest rack, turning once.

While chicken is baking, pour marinade into a small pot. Don't discard it - we will make delicious sauce. Place on a stove to bring to a boil.

In a small bowl, whisk cold water with cornstarch. When marinade is boiling, add slurry to it and cook until sauce has thickened, about 3-4 minutes.

Remove chicken from the oven and transfer onto a serving platter. Drizzle with sauce and sprinkle with green onion and sesame seeds.

Serve honey garlic chicken with brown rice, quinoa and broccoli. Or broccoli salad.

Store: Refrigerate leftovers for up to 5 days in an airtight container. Perfect for a meal prep.

Make ahead: You can marinate honey garlic chicken for up to 3 days in advance. Cover, refrigerate and cook as per recipe when ready.

Grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Make sauce on the stove or o na side burner of the grill. Easy-peasy.

Combine your two favorite desserts—cookies and ice cream—with this easy, supersized chocolate chip cookie cake recipe. 

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