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  Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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  Up to 10 servings
  

  Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Egg FreeRefined Sugar FreeSoy Free

  Grilled chicken breast topped with melted fresh mozarella and sliced tomato is place on a pesto slather grilled chiabatta roll.

  Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat grill to medium-high heat.
  • Slice chicken breasts in half horizontally so you have thinner pieces. Season with salt, pepper, and garlic powder. Grill chicken until internal temperature reaches 165 degrees. In the last few minutes of cooking chicken, place a slice of fresh mozzarella on top.
  • Lightly brush the inside of the ciabatta rolls with olive oil. Place rolls with oil side down on hot grill and cook just until toasted.
  • Meanwhile make the pesto. Wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a bowl and mix in the parmesan cheese.
  • Spread a generous amount of pesto on the rolls. Assemble sandwiches by placing chicken breast on bottom bun, then tomato, and lastly arugula.

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 boneless skinless chicken breast
  • 1 1/2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 10 ciabatta rolls
  • 3 tablespoon extra virgin olive oil
  • 10 slice fresh mozzarella
  • 2 tomato sliced

  For the pesto:

  • 2 bunch fresh basil
  • 3 tablespoon pine nuts
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt
  • 1/3 cup extra virgin olive oil
  • ¼ cup grated parmesan cheese

  Cooking Tools Required

  Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Pastry brush, Sharp Knives

  Nutrition

  Calories: 416kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 972mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg

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  Tandoori Chicken

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  8 servings
  

  Tandoori Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeSoy Free

  A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.

  Tandoori Chicken quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Cut and separate chicken legs and thighs
  • Cut deep diagonal slices into tops of each piece
  • Combine all spices and yogurt into a large mixing bowl, mixing well
  • Add chicken and mix well. Ensure you get into the cuts of the chicken as well
  • Marinate for 1 hour
  • Preheat oven to 500 degrees
  • Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
  • Drizzle oil all over chicken to prevent burning
  • Roast chicken 30 minutes or until 165 degrees internally

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive60

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 pound chicken leg quarter
  • 16 ounce plain Greek yogurt
  • 1 tablespoon Kosher salt
  • 5 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground turmeric
  • 1/2 tablespoon garam masala
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

  Reheat in a 350 degree oven until heated through, about 15 minutes.

  Nutrition

  Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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  One Pan Moroccan Fish

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  Rated 0 out of 5
  6 servings
  

  One Pan Moroccan Fish

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

  One Pan Moroccan Fish quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
  • In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
  • Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
  • Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 red bell pepper thinly sliced
  • 2 carrot large, organic, finely chopped
  • 14 ounce canned garbanzo beans drained and rinsed
  • 2 clove garlic crushed and minced
  • 4 tomato large, sliced into wedges about 1-inch thick
  • 1½ pound halibut or use any white fish of choice

  For the blender:

  • 1 bunch fresh cilantro
  • 1 jalapeno pepper
  • 2 teaspoon paprika
  • ¼ teaspoon ground turmeric
  • ¼ tespoon cayenne pepper more or less to taste
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • ½ teaspoon crushed red pepper
  • ½ cup water hot

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  In a large sauté pan, heat fish with sauce over medium heat until heated through.

  Nutrition

  Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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  Vegan Orange Tofu

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  Up to 10 servings
  

  Vegan Orange Tofu

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

  Vegan Orange Tofu quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 400 F
  • Line a dish with parchment or grease
  • Add cubes tofu to a large bowl
  • Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
  • Close top of bowl with lid or a plate and shake to coat
  • Add more cornstarch and shake again
  • Spread in a baking dish, bake at 400 F for 25-35 minutes
  • Give tofu a shake at 20 minute mark

  Orange sauce:

  • Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
  • In a separate bowl, add cornstarch and water and add into boiling sauce
  • Mix and cook an additional 2 minutes, Stir well for even thickening
  • Taste and adjust salt, sweet, and flavor
  • In a mixing bowl, add baked tofu and sauce
  • Toss to coat

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce firm tofu pressed for 15 minutes and then cubed
  • 5 tablespoon corn starch divided
  • 2 ½ teaspoon rice flour or all purpose flour
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon garlic powder
  • dash freshly ground black pepper

  Orange sauce:

  • 10 clove garlic finely chopped
  • 2 ½ tablespoon fresh ginger grated
  • 5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
  • 5 tablespoon rice vinegar or white vinegar
  • 2 ½ cup orange juiced
  • 7 ½ tablespoon maple syrup or sugar
  • ⅔ cup water
  • 5 tablespoon corn starch
  • 2 ½ teaspoon Sriracha or other hot sauce
  • ¾ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

  Reheating/Serving Instructions

  Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

  Nutrition

  Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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  Thai Cauliflower Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Thai Cauliflower Rice

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeGluten FreeLower CarbPaleo

  The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!

  Thai Cauliflower Rice quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • *If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
  • Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
  • Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
  • Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 pounds frozen riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
  • 8 clove garlic minced
  • 1 cup red bell pepper finely diced
  • 2 tbsp fresh ginger minced
  • 1 tbsp coconut oil for frying
  • 1   tbsp palm sugar or monk fruit for lower carbs
  • 1 1/2 tbsp fish sauce
  • crushed red pepper For garnish
  • fresh cilantro For garnish

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet

  Nutrition

  Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Jackfruit Carnitas Tacos

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  Rated 0 out of 5
  Up to 10 servings
  

  Jackfruit Carnitas Tacos

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 taco

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

  Jackfruit Carnitas Tacos quantity

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  Ingredients Scale

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  Instructions

  • Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
  • Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
  • Add the jackfruit and water, and simmer for ten minutes.
  • Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
  • Pull apart the jackfruit with a fork.
  • Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

  Notes

  Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 teaspoon extra virgin olive oil
  • 1/2 yellow onion medium, diced
  • 5 cup canned Jackfruit young, drained, rinsed, cored
  • 2/3 cup water
  • 4 teaspoon tomato paste
  • 2 1/2 tablespoon coconut sugar
  • 2 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup orange juice
  • 1/3 cup guacamole
  • 10 corn tortilla
  • 1/3 cup red onion diced
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

  Nutrition

  Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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  Black Bean Dip

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  Rated 0 out of 5
  Up to 10 servings
  

  Black Bean Dip

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  Recipe adapted from:

  Jennifer Segal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoon

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.

  https://www.onceuponachef.com/recipes/black-bean-dip.html

  Black Bean Dip quantity

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  https://www.onceuponachef.com/recipes/black-bean-dip.html

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
  • Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil
  • 2 yellow onion small, chopped
  • 5 clove garlic peeled and chopped into large chunks
  • 2 jalapeño pepper seeded and chopped, more or less to taste
  • 46.5 ounce canned black beans rinsed and drained
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon ground cumin
  • 3 tablespoon lime juice
  • 4 tablespoon water more or less depending on desired consistency
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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  Sukiyaki

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  Rated 0 out of 5
  8 servings
  

  Sukiyaki

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeGluten Free

  This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

  Sukiyaki quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
  • Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
  • Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
  • Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
  • Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
  • Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
  • Taste broth and add additional konbu stock if desired for less salty broth.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
  • 16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
  • 5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
  • ½ head Napa cabbage cut crosswise into 1 ½ inch strips
  • 8 dried shiitake mushroom soaked in hot water
  • 1 bunch fresh spinach cut into 2 inch lengths
  • 2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)

  Optional:

  • 4 egg

  COOKING BROTH

  • 1 6-inch piece kelp or nori available at Asian market, or leave out
  • 1 ½ cup water
  • 1 cup soy sauce
  • 1 cup mirin
  • 4 tablespoon granulated sugar

  Cooking Tools Required

  12-inch skillet

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

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  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cook your chicken in a pan with seasoning of your choice until golden brown.
  • Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
  • Boil your pasta and then drain the water.
  • Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
  • Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 28 ounce cherry tomatoes
  • 7 1/2 cup arugula
  • 6 1/2 tablespoon extra virgin olive oil
  • 12 ounce Tesco reduced fat mozzarella
  • 40 ounce boneless skinless chicken breast
  • 19 ounce dry pasta
  • 5 tablespoon balsamic vinegar

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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  Vegetable Sushi Roll

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  Vegetable Sushi Roll

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 roll, about 4 pieces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeVeganVegetarian

  This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

  Vegetable Sushi Roll quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cook rice according to package directions.
  • Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
  • To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
  • Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
  • Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
  • When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • plastic wrap for covering rolling mat (optional)
  • 5 sheet nori sheet
  • 1 bunch spinach blanched and squeezed dry into thin strips
  • 5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
  • 2 carrot blanched, then sliced into pencil sized pieces
  • 1 cucumber peeled and sliced into pencil sized pieces
  • 2 teaspoon wasabi

  Optional for serving:

  • pickled ginger
  • soy sauce
  • wasabi

  For the sushi rice:

  • 2 cup medium-grain white rice
  • ½ cup seasoned rice vinegar

  Cooking Tools Required

  9x13 inch glass baking dish, Saucepan with lid

  Reheating/Serving Instructions

  If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

  Nutrition

  Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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  Malai Shrimp Curry with Jasmine Rice

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  Up to 10 servings
  

  Malai Shrimp Curry with Jasmine Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This Indian style curry is made with coconut milk, fresh herbs and spices, and is served over Jasmine rice.

  www.kaiafitfolsom.com

  Malai Shrimp Curry with Jasmine Rice quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cook the rice according to package instructions and set aside.
  • In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
  • Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
  • Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
  • Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
  • Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

  Notes

  Notes
  Leftovers
  Store in an airtight container in the fridge for up to two days.
  Serving Size
  One serving is about 1 1/2 cups shrimp and rice mixture.
  Less Spice
  Omit the chili pepper.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/3 cup Jasmine rice
  • 4 tomato roughly chopped
  • 1 green chili roughly chopped
  • 2 yellow onion small, roughly chopped
  • 6 teaspoon avocado oil
  • 2 teaspoon fresh ginger minced
  • 4 clove garlic minced
  • 4 teaspoon garam masala
  • 1 1/2 teaspoon ground coriander
  • 1 1/4 teaspoon ground cumin
  • 3 1/3 cup canned full-fat coconut milk
  • 1 1/2 teaspoon sea salt
  • 50 ounce raw shrimp peeled and deveined, tails removed
  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

  12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 561kcal | Carbohydrates: 60g | Protein: 27g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1185mg | Potassium: 607mg | Fiber: 4g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg

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  Vegan Coconut Curry

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  Up to 10 servings
  

  Vegan Coconut Curry

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

  Vegan Coconut Curry quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
  • While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
  • After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
  • Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
  • Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
  • After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
  • Serve curry over cauliflower rice.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the curry:

  • 2 tablespoon extra virgin olive oil
  • 2 yellow onion small chopped
  • 6 clove garlic minced
  • 2 teaspoon fresh ginger grated
  • 2 tablespoon curry powder
  • 2 teaspoon sea salt
  • 16 ounce butternut squash chopped
  • 2 red bell pepper chopped
  • 2 carrot peeled and sliced
  • 2 red Thai chile thinly sliced (optional)
  • 27 ounce canned full-fat coconut milk
  • 12 ounce cauliflower cut into florets
  • 4 lime 1/2 juiced, rest cut into wedges for serving
  • 15 ounce kale ribs removed and sliced thin
  • 9 ounce frozen green peas
  • 9 ounce frozen corn kernels
  • freshly ground black pepper

  Cauliflower Rice

  • 2 tablespoon coconut oil
  • 15 ounce cauliflower head
  • 1 bunch fresh basil organic if possible, chopped

  Cooking Tools Required

  Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through or microwave on high power.

  Nutrition

  Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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  Veggie Curry

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  Rated 0 out of 5
  6 servings
  

  Veggie Curry

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

  Veggie Curry quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6 people

  Instructions

  • Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
  • Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
  • Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
  • Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook23

  Hands-Off Cook0

  Passive0

  Total Time43 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 14 ounce canned lite coconut milk
  • 3 tablespoon yellow curry paste more or less to taste
  • 1/4 cup rice vinegar
  • 4 ounce green bean trimmed and chopped
  • 2 Yukon Gold potato peeled and chopped
  • 3 tablespoon coconut oil or avocado oil
  • 1 yellow onion finely chopped
  • 2 carrot chopped
  • 1 head cauliflower medium, chopped into florets
  • 1 teaspoon sea salt more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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  Chraime Moroccan Tofu Patties

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  Up to 10 servings
  

  Chraime Moroccan Tofu Patties

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  Recipe adapted from:

  Liat Sheerit

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 patties

  Dairy FreeEgg FreeNut FreePaleoVeganVegetarianWhole 30

  Chraime Moroccan Tofu Patties quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
  • While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
  • In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
  • Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
  • In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
  • When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
  • Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
  • Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
  • Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
  • Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
  • Optional step - broil in the oven the patties for a few minutes.
  • Serve with chopped cilantro and slices of challah.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive15

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PATTIES

  • 1 pound firm tofu but not extra firm
  • ¼ cup avocado oil for frying the onion
  • 1 onion large, diced
  • 5 tablespoon semolina flour
  • ½ lemon juiced
  • 1 bunch fresh cilantro chopped
  • 3 clove garlic crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • avocado oil cooking spray

  FOR THE SAUCE

  • ¼ cup avocado oil
  • 1 red bell pepper seeded and cut into thin slices
  • 2 tomato large tomatoes, cut into large cubes
  • 28 ounce canned crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon agave or sugar
  • 1 teaspoon Kosher salt
  • 1 lemon thick slice
  • 5 clove garlic thinly sliced
  • 3 clove garlic minced
  • ½ bunch fresh cilantro chopped
  • 3 tablespoon fresh cilantro chopped, or parsley
  • ½ cup water or more as needed

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

  Nutrition

  Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

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  Bolognese Meat Sauce with Tagliatelle

  $129.58 Cooking Fee

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  Up to 10 servings
  

  Bolognese Meat Sauce with Tagliatelle

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  Rated 0 out of 5

  $129.58 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

  Bolognese Meat Sauce with Tagliatelle quantity

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  Instructions

  • Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
  • Add ground beef, salt and pepper, cooking until beef is not longer pink.
  • Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
  • Add wine and simmer until evaporated another 15 minutes.
  • Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
  • Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
  • Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook210

  Passive0

  Total Time3 hours hours 55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry tagliatelle pasta
  • 1 cup grated Parmesan cheese

  For the meat sauce:

  • 2 tablespoon avocado oil
  • 6 tablespoon butter
  • 1 cup onion chopped
  • 1 1/3 cup celery chopped
  • 1 1/3 cup carrot chopped
  • 1 ½ pound 85% ground beef
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground nutmeg
  • 2 cup whole milk
  • 2 cup dry white wine
  • 28 ounce canned whole peeled plum tomatoes

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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  Baked Tofu & Cabbage with Peanut Ginger Sauce

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  Baked Tofu & Cabbage with Peanut Ginger Sauce

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.

  www.kaiafitfolsom.com

  Baked Tofu & Cabbage with Peanut Ginger Sauce quantity

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  Instructions

  • Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
  • Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
  • To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days.
  Nut-Free
  Use sunflower seed butter instead of peanut butter.
  More Flavor
  Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
  No Tamari
  Use coconut aminos instead.
  More Carbs
  Serve with rice or quinoa instead of cauliflower rice

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 31 ounce extra firm tofu cubed
  • 5 cup frozen edamame (shelled)
  • 10 tablespoon tamari sauce divided
  • 20 cup purple cabbage cut into 1-inch strips
  • 5 tablespoon all-natural peanut butter
  • 5 teaspoon fresh ginger grated
  • 7.5 teaspoon lime juice
  • 7.5 tablespoon water
  • 5 cup frozen riced cauliflower cooked according to package directions

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium high power or in a saute pan over medium heat.

  Nutrition

  Calories: 136kcal | Carbohydrates: 20g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1134mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 141mg | Calcium: 130mg | Iron: 3mg

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  Best Tzatziki

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  Up to 10 servings
  

  Best Tzatziki

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

  Best Tzatziki quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  • Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  • Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
  • 1 ½ cup plain Greek yogurt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh dill or mint, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic medium, pressed or minced
  • ½ teaspoon fine sea salt

  Cooking Tools Required

  Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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  Plain Medium Grain White Rice

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  Rated 0 out of 5
  6 servings
  

  Plain Medium Grain White Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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  Shrimp Fettuccine Alfredo

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  Rated 0 out of 5
  Up to 10 servings
  

  Shrimp Fettuccine Alfredo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!

  Shrimp Fettuccine Alfredo quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
  • Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pasta:

  • 1 1/2 pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream
  • 2 pound raw shrimp size 21-25, peeled and deveined

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 537kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1244mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg | Phosphorus: 512mg

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  Pork and Hominy Pozole

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  Rated 0 out of 5
  Up to 10 servings
  

  Pork and Hominy Pozole

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  Recipe adapted from:

  Syd Bailey

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5-2 cups

  Egg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar Free

  Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

  Pork and Hominy Pozole quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
  • Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
  • Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ounce dry red chili California, Guajillo, ancho or New Mexico
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
  • 2 teaspoon ground cumin
  • 1 teaspoon fresh thyme `
  • 3 bay leaf
  • 29 ounce canned hominy
  • 64 ounce chicken stock

  Optional Garnishes

  • fresh oregano chopped
  • fresh cilantro chopped
  • green cabbage shredded
  • jalapeno pepper sliced
  • radish sliced
  • queso fresco
  • red onion chopped
  • avocado sliced
  • lime wedged

  Cooking Tools Required

  Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

  Nutrition

  Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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