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  Baked Brie En Croute With Apple Cranberry Chutney

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  Up to 10 servings
  

  Baked Brie En Croute With Apple Cranberry Chutney

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 3/4 ounce

  Egg FreeVegetarian

  A wheel of brie is topped with apple cranberry chutney, wrapped in puff pastry, then baked to a delicious golden brown, for a stunning presentation. Serve with sliced bread or crackers for a delicious holiday appetizer. Note: You can also serve chutney on the side vs baking it in the brie.

  Baked Brie En Croute With Apple Cranberry Chutney quantity

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

  Instructions

  • Preheat oven to 400 degrees F.

  Prepare the chutney:

  • Dice the apple and saute with the butter, about 5 minutes. Stir in the sugar and cardamom. Add the apple juice and the cranberries and bring to a simmer, then reduce heat to low. Let cook until almost all apple juice has evaporated, approximately 10 minutes, stirring a few times through cooking process (should be chunky).

  To assemble:

  • Sprinkle a bit of flour over the puff pastry and roll out a bit if needed. Unwrap the wheel of brie and cut a circular opening in the top about 2 inches in diameter. Hollow out some of the brie while keeping the skin intact. Add some of the chutney to the hollowed out area, then replace with the brie skin. Fold the pastry over the brie covering it entirely. Trim off any excess puff pastry.
  • Place brie on parchment-lined sheet pan with seamed side up.
  • Beat together the egg and water. Brush pastry dough with the egg wash.
  • Bake for 25 minutes until puff pastry is golden brown. Allow to rest for 15 minutes before serving, as cheese will need to firm up slightly. Serve with any leftover chutney on the side.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive15

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 ounce brie cheese wheel
  • 1 egg
  • 1 tablespoon water
  • 1/2 package puff pastry 2 sheets shape into a circle 10-inch round
  • 2 tablespoon all purpose flour if needed for rolling puff pastry

  For the chutney:

  • 1 Granny Smith apples large
  • 1/4 cup dried cranberries
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 2 tablespoon butter
  • 1/4 cup apple juice

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place brie in 350 degree oven for 15 minutes or until slightly melted.

  Nutrition

  Calories: 373kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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  Mixed Seaweed Salad (Ayurvedic)

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  Up to 10 servings
  

  Mixed Seaweed Salad (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Mixed Seaweed Salad (Ayurvedic) quantity

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  Instructions

  • Put the hijiki and arame in a bowl and add filtered water to cover them well. Soak for at least 30 minutes. Drain, rinse well, and drain again.
  • Put the seaweed, endive leaves, daikon, carrot, fennel, and sunflower seeds in a large salad bowl and mix.
  • Add in the sesame oil, lime juice, and salt. Toss to combine.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup hijiki
  • 1 cup arame seaweed or dulse seaweed
  • 1 cup daikon shredded
  • 1 cup carrot shredded
  • 1 bulb fennel thinly sliced
  • 3 tablespoon sunflower seeds
  • 1 tablespoon sesame oil
  • 2 teaspoon lime juice or rice vinegar
  • 1 dash Kosher salt

  Cooking Tools Required

  Mixing bowls, Refrigerator

  Nutrition

  Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

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  Classic Gefilte Fish

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  Up to 10 servings
  

  Classic Gefilte Fish

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Nut FreeRefined Sugar FreeSoy Free

  After making these, buying store-bought gefilte fish will be a thing of the past.

  Classic Gefilte Fish quantity

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

  Instructions

  • In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
  • Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
  • Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
  • Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
  • Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
  • Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
  • Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive30

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 12 cup fish stock
  • 1 onion cut into wedges
  • 2 carrot medium, peeled and cut into large pieces
  • 2 stalk celery cut into large pieces
  • 1 bunch Italian parsley
  • 3 sprigs fresh thyme

  FOR THE GEFILTE FISH

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 carrot medium, peeled and chopped
  • 1 stalk celery chopped
  • 3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
  • 4 egg large
  • ¼ cup Italian parsley
  • 18 tablespoon matzo meal
  • 1 tablespoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  OPTIONS FOR SERVING

  • endive leaves washed and dried
  • prepared horseradish
  • Matzo

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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  Shrimp with Lobster Sauce

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  6 servings
  
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  Shrimp with Lobster Sauce

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  Recipe adapted from:

  Bill

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces plus 3/4 cup rice

  Dairy FreeGluten FreeNut Free

  Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill

  https://thewoksoflife.com/shrimp-lobster-sauce/

  Shrimp with Lobster Sauce quantity

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  https://thewoksoflife.com/shrimp-lobster-sauce/

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  Instructions

  • Cook rice according to package directions
  • Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain white rice cooked according to package directions
  • 24 ounce U21 shrimp
  • 12 ounce ground pork
  • 6 tablespoon avocado oil
  • 3 clove garlic minced
  • 3 tablespoon dry sherry or Shaoxing wine
  • 4 1/2 cup low sodium chicken stock
  • 1 1/2 teaspoon sesame oil
  • 3/4 teaspoon granulated sugar
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon white pepper more or less to taste
  • 1 1/2 cup frozen green peas
  • 6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
  • 3 egg beaten slightly
  • 3 stalk green onion chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power or in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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  Vegan Picadillo

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Vegan Picadillo

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!

  www.kaiafitfolsom.com

  Vegan Picadillo quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions if using.
  • Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
  • Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
  • Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
  • Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
  • Serve with optional rice and garnish with cilantro.

  Notes

  Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
  Nutrition information is a rough estimate calculated without optional ingredients.

  Cook Times

  Active Prep25

  Hands-On Cook17

  Hands-Off Cook10

  Passive0

  Total Time52 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 4 cup yellow onion diced
  • 1 red bell pepper medium, finely chopped
  • 3 cup fresh shiitake mushroom roughly chopped
  • 3 tablespoon garlic minced, about 4 cloves
  • 2 tablespoon coconut aminos
  • 60 ounce canned brown lentil 15 oz, drained and rinsed
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinch cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 ounce canned tomato sauce
  • 1 1/2 cup water
  • 1 cup pimento-stuffed green olive roughly chopped
  • 1/2 cup raisins roughly chopped

  For Serving (optional)

  • 1 bunch fresh cilantro chopped
  • 2 1/2 cup long grain white rice or brown rice

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave or on the stovetop until heated through.

  Nutrition

  Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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  Bombay Slider

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  Rated 0 out of 5
  Up to 10 servings
  

  Bombay Slider

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  Recipe adapted from:

  Valli Little

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slider

  Nut Free

  Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

  https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

  Bombay Slider quantity

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  https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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

  Instructions

  • Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
  • Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
  • Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
  • To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

  Notes

  You can order small brioche or mini burger buns from your baker.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook0

  Passive20

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1 pound ground chicken
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion finely chopped
  • 1 teaspoon ground cumin
  • 1 dry red chili small, seeds removed, chopped
  • 1-inch piece fresh ginger peeled and grated
  • ¾ cup mayonnaise
  • 2 tablespoon curry powder mild
  • 1 tablespoon ketchup
  • 1 tablespoon plain Greek yogurt
  • 1 clove garlic crushed
  • 2 tablespoon extra virgin olive oil
  • 10 small brioche or mini burger bun split, toasted

  For serving:

  • mango chutney to serve
  • 1 cup Hamama microgreens optional, to serve

  Cooking Tools Required

  Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

  Reheating/Serving Instructions

  Heat the patties and the buns together in the microwave on medium power until heated through.

  Nutrition

  Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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  Vegan Kimchi Tofu Scramble

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  Rated 0 out of 5
  5 servings
  

  Vegan Kimchi Tofu Scramble

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Vegan Kimchi Tofu Scramble quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
  • Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
  • Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
  • Divide into bowls and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 teaspoon sesame oil
  • 32 ounce medium firm tofu firm, patted dry, crumbled
  • 3 tablespoon tamari sauce
  • 10 cup kale leaves packed
  • 5 tablespoon nutritional yeast
  • 2 1/2 cup vegan kimchi drained

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in a salute pan over medium heat.

  Nutrition

  Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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  Rugelach The Perfect Chocolate Pastry

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  Up to 10 servings
  

  Rugelach The Perfect Chocolate Pastry

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3-4 rugelach per serving

  Vegetarian

  These Rugelach are with flaky dough and rich chocolate filling, dipped in sugar water to stay fresh even after a few days! a beloved dessert. This dish is a mix of Tori Avey's and Yehudit Aviv's recipes.

  Rugelach The Perfect Chocolate Pastry quantity

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  Ingredients Scale

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

  Instructions

  • You will also need: plastic wrap, parchment paper, rolling pin and surface, 9-inch cake pan (optional)

  For the Dough

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don't overprocess; the dough should look crumbly, like cottage cheese.
  • If you don't have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don't overmix. Pour dough onto a lightly floured rolling surface...
  • and form into a rough ball shape.
  • Divide the ball into four equal pieces and form those pieces into rough balls. Cover each ball with plastic and place it in the refrigerator. Refrigerate dough balls for at least 1/2 hour.

  For the Filling

  • Mix all ingredients to a paste-like texture

  Prepare Your Rugelach

  • Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out of the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm. Just keep rolling with the firm, even pressure.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough.
  • Replace the dough onto the newly refloured surface. Use a round 9" cake pan as a guide to make a nice, smooth imprint of a circle in the dough.
  • Cut the dough into a large circle, following the shape of the cake pan. If you don't have a cake pan, just guesstimate the size of the circle and cut it as smoothly as you can. Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve it in the refrigerator, adding to the ball with each batch that is made.
  • Take about 1/5 of the filling and place it in the center of the circle. Spread it very thinly across the surface of the dough; a thick layer of filling will make your pastry expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles by first cutting the circle in half, then quarters, then halve the quarters to make eighths. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Keep rolling until the entire triangle is neatly and firmly rolled.
  • Press the endpoint into the pastry to secure it. Place the rolled pastries onto a parchment-lined cookie sheet, endpoint down. Leave an inch between the cookies, as they will expand slightly during baking.
  • Place pastries in the oven and let them back for about 15 minutes, or until golden brown. Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. When you're finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you've reserved and roll it out to make your fifth batch.

  For the Dipping

  • Boil the sugar and water together for 10 minutes on a low flame. Add lemon juice and boil for another 3 minutes.
  • As soon as the pastries come out of the oven, dip them in the hot syrup for a good few seconds and place them on baking paper to dry.

  Cook Times

  Active Prep20

  Hands-On Cook45

  Passive30

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Dough

  • 1 cup unsalted butter for 10 servings - 2 sticks
  • 8 ounce cream cheese block
  • 1/4 cup sour cream
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoon granulated sugar

  For the Filling

  • 3 ounce unsweetened cocoa powder for 10 servings - 80
  • 5 1/2 ounce dark brown sugar for 10 servings - 150
  • 5 1/2 ounce unsalted butter melted, for 10 servings - 150
  • 1 dash ground cinnamon

  For the Dipping

  • 1 1/2 cup granulated sugar for 10 servings - 300 gram
  • 2/3 cup water for 10 servings - 150 ml
  • 1/2 lemon Juiced

  Cooking Tools Required

  Baking sheet, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Saucepan, Spatula, Stand Mixer

  Reheating/Serving Instructions

  These cookies taste amazing served warm and fresh from the oven. They will stay fresh for a few days in a tightly sealed container. You can rewarm them in the oven or microwave. You can freeze your leg and spend half an hour before you want to eat, there is no need to even heat.

  Nutrition

  Calories: 660kcal | Carbohydrates: 73g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 148mg | Potassium: 234mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1299IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Up to 10 servings
  
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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Recipe adapted from:

  An Le

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  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

  Peruvian Yucca Frita with Aji Amarillo Sauce quantity

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  Instructions

  • Preheat over to 350 F.
  • Thaw yucca ahead of time or under running water.
  • Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
  • Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.

  FOR THE SAUCE

  • Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
  • Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound yucca frozen, thawed
  • 1 ½ cup extra virgin olive oil or avocado oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  FOR THE SAUCE

  • 1 bag Aji Amarillo pepper bought at a Mexican store
  • 2 clove garlic peeled
  • 2 tablespoon cashew cheese soft vegan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon Italian parsley rough chop
  • ½ teaspoon Kosher salt

  Cooking Tools Required

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  Reheating/Serving Instructions

  To reheat yucca, you can use a nonstick pan or oven

  Nutrition

  Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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  Panzanella Salad

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  Panzanella Salad

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

  Panzanella Salad quantity

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  Instructions

  • Preheat oven to 350 F
  • Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
  • Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
  • In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
  • Remove colander with tomatoes from the tomato juice and place the colander in the sink.
  • Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
  • Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
  • Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound tomato preferably heirloom, cut into bite size pieces
  • 1 English cucumber sliced
  • 4 teaspoon Kosher salt plus more for seasoning
  • 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
  • 1 ¼ cup extra virgin olive oil divided
  • 2 shallot minced, or slices of red onion
  • 4 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 4 tablespoon red wine vinegar
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 cup fresh basil roughly chopped and packed into cup

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

  Nutrition

  Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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  Vegan Bolognese

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  Vegan Bolognese

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatVeganVegetarian

  Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

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  Instructions

  • Mash the tofu with a fork and add to a mixing bowl.
  • Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
  • Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
  • Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
  • Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
  • Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound extra firm tofu
  • 1 cup walnuts
  • 1 pound cremini mushroom
  • 15 ounce canned lentils drained
  • 1 onion large, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • ½ cup tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Nutrition

  Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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  Romesco Sauce

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  Up to 10 servings
  

  Romesco Sauce

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  Recipe adapted from:

  Fifteen Spatulas

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Romesco sauce is a traditional Spanish is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!

  https://www.fifteenspatulas.com/romesco/

  Romesco Sauce quantity

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  https://www.fifteenspatulas.com/romesco/

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  Ingredients Scale

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

  Instructions

  • Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce jarred roasted red pepper
  • 1 cup toasted slivered almonds
  • 1/2 cup extra virgin olive oil
  • 4 clove garlic
  • 4 tablespoon red wine vinegar
  • 2 teaspoon smoked paprika
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Blender, Colander, Cutting board, Measuring cups and spoons

  Nutrition

  Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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  Chipotle Salsa

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  Up to 10 servings
  

  Chipotle Salsa

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  Recipe adapted from:

  Honey What's Cooking

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

  Chipotle Salsa quantity

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  Instructions

  • Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
  • In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the cast iron pan, grill, or broiler:

  • 8 each Roma tomato sliced in half lengthwise
  • 1/2 each white onion that has been sliced in half crosswise
  • 1 each jalapeno pepper sliced in half lengthwise
  • 2 each serrano pepper
  • 6 clove garlic with skin
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 1 cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 ½ teaspoon Kosher salt
  • 1 tablespoon adobo sauce from canned chipotles in adobo sauce
  • 1/2 each chipotle pepper from canned chipotles in adobo sauce

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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  Korean Seaweed Soup (birthday soup)

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  Up to 10 servings
  

  Korean Seaweed Soup (birthday soup)

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeVeganVegetarian

  Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

  Korean Seaweed Soup (birthday soup) quantity

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  Instructions

  • Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
  • Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
  • Garnish with green onions.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ounce Korean miyeok OR Japanese wakame seaweed
  • 3 tablespoon sesame oil
  • 3 clove garlic mined
  • 17 cup vegetable broth
  • 5 tablespoon soy sauce Kikkoman recommended
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 4 stalk green onions thinly sliced

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Up to 10 servings
  
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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.

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  Instructions

  • Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
  • Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
  • Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 14 ounce canned red kidney beans rinsed and drained
  • 5 eggplant medium
  • 1/4 cup extra virgin olive oil
  • 2 leek white parts only, sliced into half circles
  • 1 bunch green onion finely chopped
  • 2 celery root small dice
  • 4 stalk celery with leaves, chopped
  • 5 sunchoke (Jerusalem artichoke) chopped
  • 1 bunch chard roughly chopped
  • 1 bunch Italian parsley chopped
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh dill chopped
  • 16 cup water
  • 1/4 cup fresh lemon juice
  • 3 bay leaf
  • 1 1/2 tablespoon Kosher salt
  • 1/3 cup fresh mint
  • 1 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground turmeric
  • pinch ground cardamom
  • 1/4 cup fresh lemon juice

  Optional:

  • 3 dried Persian lemon pounded

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through or in a pot over medium-high heat.

  Nutrition

  Calories: 219kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1387mg | Potassium: 1278mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2889IU | Vitamin C: 41mg | Calcium: 150mg | Iron: 4mg

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  Dirty Rice

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  Up to 10 servings
  

  Dirty Rice

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This version of Dirty Rice is made from Jasmine rice that is simmered with cajun seasonings, tomatoes and broth.

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  Instructions

  • Heat olive oil in large pot. Saute rice for 2 minutes.
  • Add onion and sautee 2 more minutes. Season with chile powder, salt, black pepper and cumin.
  • Add water and chicken broth; stir to combine.
  • Add diced tomato and lime juice to the pot.
  • Cover and bring to a boil over medium heat and simmer covered for 30 minutes

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • extra virgin olive oil
  • 2 1/2 cup Jasmine rice
  • 1 yellow onion large, small dice
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1 3/4 cup water
  • 2 cup chicken stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tomato diced
  • 1 lime juiced

  Cooking Tools Required

  Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  reheat for 60 seconds on high in microwave or in a pot with a little bit of water covered for 3 minutes on the stovetop

  Nutrition

  Calories: 198kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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  Bombay Masala Toast

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Bombay Masala Toast

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  Recipe adapted from:

  Tarla Dalal

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  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Egg FreeNut FreeSoy FreeVegetarian

  A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the Bombay Masala Toast is surely one sumptuous snack that will keep you going for an hour or two.

  Bombay Masala Toast quantity

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  Instructions

  Shell and cook the peas:

  • Thoroughly wash the peas, then shell. Meanwhile, bring a saucepan of water to a boil, add shelled peas, and boil gently for 3-5 minutes or until peas are tender. Drain and set aside.

  Make the mashed potatoes:

  • Cut the peeled potatoes into 2-inch chunks. Add to a saucepan and cover with at least 1 inch of water. Bring to a boil, turn down to medium, then add the salt. Cook potatoes for 15-20 minutes or until potato falls from knife inserted into the center. Drain and mash.

  Make the garlic green chutney:

  • In a blender, add all the ingredients for the garlic green chutney. Blend well and set aside.

  Make the aloo masala:

  • Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the mashed potatoes, cooked green peas, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute. Divide the aloo stuffing into equal portions and keep aside.

  Assembling the masala toast:

  • To make the masala toast, apply 1 teaspoon of butter and 1 teaspoon of garlic green chutney on each bread slice and set aside. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface. Place one portion of the aloo masala and spread it evenly over it. Arrange 2 onion slices, 3 tomato slices and 6-7 bell pepper slices over the stuffing and sprinkle ¼ teaspoon of sandwich masala evenly over it. Cover with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ½ teaspoon of butter evenly over the bread slice. Grease a sandwich toaster on both the side using ½ teaspoon of butter. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut the masala toast into 6 equal pieces, place it on a plate and apply ½ teaspoon of butter evenly over it. Sprinkle 1 tablespoon of sev evenly over the masala toast. Repeat steps 2-8 until you have finished all the sandwiches. Serve sandwiches with ketchup and garlic green chutney.

  Notes

  https://www.tarladalal.com/masala-toast--mumbai-roadside-recipes--33418r

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 pound fresh shelling peas or if not in season, ¾ cup frozen peas, defrosted
  • 1 pound russet potato peeled and cut into 2-inch chunks

  For the garlic green chutney:

  • 4 ½ cup fresh cilantro rough chop
  • 3/4 cup fresh coconut grated
  • 3 tablespoon fresh spinach chopped
  • 6 clove garlic rough chop
  • 6 tablespoon green chili rough chop
  • 1½ teaspoon Kosher salt
  • 1 teaspoon fresh lemon juice
  • 3/4 cup water

  For the aloo masala:

  • 6 teaspoon avocado oil
  • 1½ teaspoon mustard seeds
  • 18 curry leaves
  • 2 teaspoon Kosher salt
  • 3/4 teaspoon ground turmeric
  • 3 teaspoon green chili paste
  • 3 tablespoon fresh cilantro chopped
  • 1½ teaspoon Kosher salt

  For the toast:

  • 20 slice bread
  • ¾ cup butter
  • 3 teaspoon sandwich masala
  • 3 red onion medium, sliced into very thin rounds
  • 5 tomato large thinly sliced
  • 2 green bell pepper thinly sliced
  • 10 tablespoon nylon sev

  For serving with masala toast:

  • ½ cup ketchup

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Panini Press, Peeler, Potato Masher, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 387kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1729mg | Potassium: 647mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2068IU | Vitamin C: 74mg | Calcium: 128mg | Iron: 3mg

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  Steak a La Chicana (Mexican Pepper Steak)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Steak a La Chicana (Mexican Pepper Steak)

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy Free

  One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

  Steak a La Chicana (Mexican Pepper Steak) quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
  • Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
  • When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound top round steak or eye of round, sliced thinly
  • 1 cup onion slivered
  • 3 clove garlic sliced thinly
  • 4 serrano pepper or jalapeno, sliced, more or less to taste
  • 1 tablespoon chili powder
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 cup tomato diced
  • 1 teaspoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 16 ounce canned tomato sauce
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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  Classic Beef Borscht (Beef and Beet Soup)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Classic Beef Borscht (Beef and Beet Soup)

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  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreePostpartumSoy Free

  This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.

  https://natashaskitchen.com/borscht-recipe-with-meat/

  Classic Beef Borscht (Beef and Beet Soup) quantity

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  https://natashaskitchen.com/borscht-recipe-with-meat/

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  Ingredients Scale

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

  Instructions

  • Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
  • Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
  • In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
  • Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  • Add 2 bay leaves, ground pepper, and more salt to taste.
  • Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound stew meat
  • 14 cup cold water
  • 1 tablespoon Kosher salt more or less to taste
  • 3 beet medium, washed, peeled and grated
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoon canned tomato sauce or paste
  • 1 tablespoon unsalted butter
  • 1 onion medium, finely diced
  • 2 carrot grated
  • 3 yukon gold potato medium peeled and cut into bite-sized pieces
  • 1/2 head green cabbage roughly sliced
  • 2 tomato diced
  • 2 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Italian parsley chopped, some saved for garnish
  • 2 clove garlic pressed

  Garnish:

  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

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  Benihana® Style Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  
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  Benihana® Style Ginger Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 tablespoon

  Dairy FreeEgg FreeGluten FreeKetoNut FreeOil FreeReduced FatVeganVegetarian

  This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious chicken, seafood, and vegetables. Makes about 3/4 cup

  Benihana® Style Ginger Sauce quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Place everything in a blender and blend until smooth, about 30 seconds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup yellow onion roughly chopped
  • 1 1/2 tablespoon fresh ginger peeled and roughly chopped
  • 1/3 cup tamari sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Keeps in the refrigerator for up to 1 week in an airtight container.

  Nutrition

  Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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

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  12

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