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  Caramel Apple Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  
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  Caramel Apple Cookies

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  Recipe adapted from:

  Buttermilk by Sam

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Nut FreeSoy FreeVegetarian

  Chewy oatmeal cookies made to taste like a caramel apple.

  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

  Caramel Apple Cookies quantity

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  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  • Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
  • Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
  • Fold in the flour and ground freeze dried apples.
  • Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
  • Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
  • Bake for 10-12 minutes until golden at the edges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • ½ cup unsalted butter
  • ⅔ cup light brown sugar
  • 2 egg yolk large
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats
  • 3.5 ounce all-purpose flour
  • 3/4 ounce freeze dried apple ground into a powder
  • 16 caramel squares

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Nutrition

  Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  Pistachio Pinwheel Cookies

  $5.00 Cooking Fee

  Rated 0 out of 5
  32 servings
  
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  Pistachio Pinwheel Cookies

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  Recipe adapted from:

  Claire Saffitz

  Rated 0 out of 5

  $5.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These cookies are rolled and cut before baking to produce a beautiful "pinwheel" pattern.

  https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

  Pistachio Pinwheel Cookies quantity

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  https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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  Adjust the ingredients measurement scale here by changing this number. 32

  Instructions

  • In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
  • To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
  • Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
  • Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
  • Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
  • Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a ½-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
  • When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
  • Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
  • Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook15

  Passive60

  Total Time2 hours hours

  Recipe Serving Size32

  Ingredients

  Ingredients

  • ⅔ cup shelled pistachios shelled raw unsalted
  • ¾ cup unsalted butter 1½ sticks, cut into ½-inch pieces, at room temperature
  • ¾ cup sugar plus 2 tablespoons
  • 2 egg yolk large
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • ½ teaspoon Kosher salt
  • 1⅓ cup almond flour

  For rolling:

  • ½ cup demerara sugar

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Refrigerator, Sharp Knives

  Nutrition

  Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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  The Best Salted Caramel Popcorn Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  15 servings
  
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  The Best Salted Caramel Popcorn Cookies

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  Recipe adapted from:

  Erin Clarkson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Vegetarian

  Satisfy your sweet tooth with these salted caramel popcorn cookies! They have soft, chewy middles, crispy edges, and crunchy popcorn in every bite. Recipe uses freshly popped popcorn, but for ease butter-flavored microwave popcorn works here too!

  https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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  https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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  Adjust the ingredients measurement scale here by changing this number. 15

  Instructions

  • Preheat the oven to 350˚f / 180˚c. Line 2-3 baking trays with parchment paper.
  • Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.
  • While the butter is cooling, make the caramel - place the granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.
  • Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
  • Meanwhile pop the popcorn according to package directions
  • Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.
  • Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly on low speed to combine.
  • Remove the mixing bowl from the mixer and add the popcorn in and incorporate by hand.
  • Using a 1/4 cup (#16) scoop, place level scoop fulls of dough onto the prepared baking trays 6 per tray works well for me. Roll each into a ball and arrange on the trays, leaving ample room for spreading - place them with a side showing lots of chocolate and popcorn up so that the tops bake up nicely.
  • Bake the trays one at a time for 14-15 minutes, or until the cookies are puffed up and set around the edges. Check for doneness at 13 minutes. Remember that they will continue to cook a little once you remove them from the oven.
  • If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 10 ounce unsalted butter straight from the fridge
  • 7 ounce granulated sugar for the caramel
  • 7.5 ounce dark brown sugar
  • 3.5 ounce granulated sugar
  • 2 egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 11.5 ounce all-purpose flour
  • ¾ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 ounce dark chocolate coarsley chopped
  • .75 ounce popcorn kernels freshly popped

  Cooking Tools Required

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

  Nutrition

  Calories: 641kcal | Carbohydrates: 85g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 345mg | Potassium: 211mg | Fiber: 3g | Sugar: 55g | Vitamin A: 763IU | Calcium: 65mg | Iron: 4mg

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  15

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  Kitchen Sink Cookies

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  Rated 0 out of 5
  9 servings
  

  Kitchen Sink Cookies

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  Recipe adapted from:

  Melissa Rose

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 large 4-inch cookie

  Vegetarian

  These extra large cookies are loaded with chocolate chips, caramel chunks, and pretzels.

  https://www.designeatrepeat.com/kitchen-sink-cookies/

  Kitchen Sink Cookies quantity

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  https://www.designeatrepeat.com/kitchen-sink-cookies/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat oven to 350°F.
  • Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
  • In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
  • Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
  • Stir in egg and vanilla extract. Next, mix in baking soda and salt.
  • Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
  • Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
  • Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
  • If desired, press extra pretzel pieces into the top.
  • Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
  • Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
  • Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
  • Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  • ½ cup unsalted butter 1 stick
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 ¼ cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • ½ cup pretzels chopped
  • ½ cup caramel squares chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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  Potato Chip Cookies

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  Rated 0 out of 5
  12 servings
  

  Potato Chip Cookies

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  Recipe adapted from:

  Anne

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Nut FreeSoy FreeVegetarian

  These cookies are the perfect combination of sweet and salty, plus they have a nice crip texture.

  https://www.upstateramblings.com/potato-chip-cookies/

  Potato Chip Cookies quantity

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  https://www.upstateramblings.com/potato-chip-cookies/

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

  Instructions

  • Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
  • In a mixer beat the butter on high speed for about 1 minute.
  • Then add the sugar and vanilla and mix until everything is combined and creamy.
  • Add the egg and beat the mixture again.
  • Add the flour and mix it until it is mixed into the batter.
  • Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
  • Cover the dough and chill it for about 1 hour, until it is easy to handle.
  • Preheat the oven to 350 F.
  • Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
  • Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
  • Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
  • Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
  • Bake for about 12 minutes until the cookies are just starting to brown on the edges.
  • Cool the cookies on wire racks.

  Notes

  Don't crush the potato chips so much that they are powder, they should be recognizable potato chip crumbs.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 22 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 6 cup potato chip separated, not crushed
  • 3/4 cup butter
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 3/4 cup all-purpose flour

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 432kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

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  Sufganiyot (Israeli Donuts)

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  Rated 0 out of 5
  24 servings
  

  Sufganiyot (Israeli Donuts)

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  Recipe adapted from:

  Jennifer Segal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 doughnut

  Dairy FreeNut FreeSoy FreeVegetarian

  A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise

  https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

  Sufganiyot (Israeli Donuts) quantity

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  https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
  • Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
  • Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
  • Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
  • Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
  • Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
  • When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
  • Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

  Notes

  Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 1 cup warm water heated to about 110°F (see note)
  • 1 tablespoon active dry yeast note that this is more than 1 packet
  • 3 cup all-purpose flour spooned into measuring cup and leveled-off
  • ¼ cup powdered sugar plus more for coating
  • ¾ teaspoon Kosher salt
  • ½ teaspoon ground nutmeg
  • 2 egg yolk large
  • 2 tablespoon avocado oil
  • 1 teaspoon pure vanilla extract

  For frying:

  • 1 quart avocado oil

  Optional filling:

  • 1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

  Cooking Tools Required

  5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

  Nutrition

  Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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  24

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  Szechuan Eggplant with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Szechuan Eggplant with Brown Rice

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup eggplant and 3/4 cup brown rice

  Dairy FreeEgg FreeNut FreeVegan

  This dish utilizes an airfryer to cook the eggplant to seal in the flavor, then it's coated with a homemade Szechuan sauce made with lots of fresh garlic and ginger.

  www.kaiafitfolsom.com

  Szechuan Eggplant with Brown Rice quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • Cut eggplant into ½ inch thick half-moons or into bite-sized pieces. Place in a big bowl covered with water and stir in salt. Cover with a plate and let stand for 20-30 minutes.
  • In the meantime, chop the garlic and ginger and make the Szechuan sauce.
  • Drain eggplant and pat dry. Coat with olive oil. Put the eggplant in the air fryer basket.
  • Air fry the eggplant at 375 degrees F for 20 minutes, shaking the basket halfway through.
  • Add 1 more tablespoon oil to the skiller, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir for one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry, add a tablespoon of water to loosen.
  • Serve with brown rice (optional).

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Japanese Eggplant about 4x10 inch eggplant
  • 5 teaspoon sea salt
  • 3 tablespoon extra virgin olive oil for coating the eggplant
  • 10 clove garlic rough chopped
  • 5 teaspoon fresh ginger finely minced
  • 12 dry red chili
  • 3 tablespoon extra virgin olive oil

  Rice:

  • 2 1/2 cup brown rice cooked according to package directions

  Szechuan Sauce:

  • 3/4 cup low-sodium soy sauce
  • 5 tablespoon maple syrup
  • 2 tablespoon chili garlic sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon crushed red pepper

  Cooking Tools Required

  Air fryer, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 363kcal | Carbohydrates: 62g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2034mg | Potassium: 833mg | Fiber: 8g | Sugar: 16g | Vitamin A: 617IU | Vitamin C: 83mg | Calcium: 66mg | Iron: 2mg

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  Custom Order with Chef Kota (LA area only)

  $450.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Custom Order with Chef Kota (LA area only)

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  Recipe adapted from:

  Kota Hidaka

  Rated 0 out of 5

  $450.00 Cooking Fee

  Serving Size: varies, 36 total servings

  Chef Kota Custom Order minimum $450

  Includes grocery shopping service (not ingredients) by your chef and 5 hours meal prep with:

  3 different main dishes with 4 servings each

  3 different vegetables side dishes with 4 servings each

  3 different starchy side dishes with 4 servings each

  You can purchase additional hours at the rate of $90 per hour for plated service and/or after meal clean-up. Maximum 12 people for 4 course plated service and clean up.

  -Custom menu: Created by you and your Chef

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  https://instagram.com/asobi_la?igshid=YmMyMTA2M2Y=

  Custom Order with Chef Kota (LA area only) quantity

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  https://instagram.com/asobi_la?igshid=YmMyMTA2M2Y=

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishe Vary

  Cook Times

  Active Prep415.38

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time6 hours hours 55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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  Bloody Broken Glass Cupcakes

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Bloody Broken Glass Cupcakes

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  Recipe adapted from:

  Allrecipes/Jai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cupcake

  Soy FreeVegetarian

  These broken glass cupcakes look painfully good to eat. You can add fake blood and sugar glass to your favorite flavor of cupcake to get the desired effect. Recipe from: allrecipes.com

  https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

  Bloody Broken Glass Cupcakes quantity

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  https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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

  Instructions

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
  • Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
  • Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
  • Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
  • Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
  • Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

  Cook Times

  Active Prep10

  Hands-On Cook55

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 18.25 ounce box white cake mix
  • 1 cup water
  • 1/3 cup avocado oil
  • 3 egg
  • 16 ounce can white frosting

  Sugar Glass:

  • 2 cup water
  • 1 cup light corn syrup
  • 3 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar

  Edible Blood:

  • 1/2 cup light corn syrup
  • 1 tablespoon cornstarch
  • 1/4 cup water or more as needed
  • 15 drops red food coloring
  • 3 drops blue food coloring

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Instant read thermometer, Mixing bowls, Muffin tin liners, Saucepan, Spatula, Standard muffin pan

  Nutrition

  Calories: 297kcal | Carbohydrates: 59g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 27mg | Fiber: 1g | Sugar: 58g | Vitamin A: 59IU | Calcium: 9mg | Iron: 1mg

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  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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  Recipe adapted from:

  Riley Wofford

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall. 

  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze quantity

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  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
  • In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
  • Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.

  GLAZE

  • In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
  • Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook16

  Passive30

  Total Time1 hour hour 11 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1 egg large
  • 1/3 cup canned pumpkin puree
  • 2 tablespoon maple syrup
  • 1 1/2 cup old fashioned rolled oats
  • 1/2 cup chopped pecans

  GLAZE

  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 pinch pumpkin pie spice
  • 1 teaspoon water more or less

  Cooking Tools Required

  Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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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

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  Benihana® Style Mustard Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Benihana® Style Mustard 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 FreeKetoOil FreeReduced FatRefined Sugar FreeVeganVegetarian

  This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious beef or chicken. Makes about 2/3 cup

  Benihana® Style Mustard Sauce quantity

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  Ingredients Scale

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

  Instructions

  • In a small bowl, blend powdered mustard and warm water. Place prepared mustard in a blender and add the remaining ingredients, except for 1 tablespoon of the sesame seeds. Blend for 30 seconds, until smooth. Stir in the remaining tablespoon of sesame seeds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon powdered mustard
  • 3 tablespoon warm water
  • 1/2 cup tamari sauce
  • 2 tablespoon toasted sesame seeds
  • 1 clove garlic chopped

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 17kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 648mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | 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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  Sheet Pan Cheesecake

  $26.67 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Sheet Pan Cheesecake

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $26.67 Cooking Fee

  Serving Size: 4 oz

  Nut FreeSoy FreeVegetarian

  1/2 sheetpan cheesecake with a buttery graham cracker crust. Choose your own favorite flavor.

  Sheet Pan Cheesecake quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat oven to 350.
  • Mix all crust ingredients in large bowl. Grease sheetpan with butter or spray, Pour crust on to sheetpan. Press lightly with square tupperware or 2nd 1/2 sheet pan. Bake 15 min lightly crisping top of crust.
  • While crust is baking mix the filling. It can be mixed by hand or in a stand mixer.
  • Blend cream cheese with granulated sugar and vanilla and whip for 2 minutes
  • Add 3 eggs and 2 yolks one at a time while stirring, Mix in eggs completely then whip for 2 minutes
  • Add 3/4 cup sour cream and 2 teaspoons of lemon juice Mix for 2 minutes. Scrape the sides and mix for 3 more minutes
  • You can bake just like this and it will be great or mix in 1/4 cup of any of the following: Nutella, peanut butter, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....
  • Pour filling on top of the crust.
  • Reduce the oven temperature to 325 degrees. Bake for 45 min
  • Filling will be jiggly and need to cool for a minimum of 1 hour before serving

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive60

  Total Time2 hours hours 20 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Crust:

  • 2 cup graham cracker crumbs
  • 2 teaspoon ground cinnamon
  • 5 ounce butter melted
  • 1/3 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

  For the Filling:

  • 24 ounce cream cheese room temp
  • 1 1/2 cup granulated sugar
  • 3 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 2 teaspoon fresh lemon juice

  Optional Mix-Ins:

  • 1/4 cup peanut butter OR Nutella, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  Serve cold from the fridge

  Nutrition

  Calories: 657kcal | Carbohydrates: 60g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 468mg | Potassium: 167mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1530IU | Vitamin C: 1mg | Calcium: 116mg | 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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  Chocolate Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Chocolate Bars

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 piece

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Chocolate Bars quantity

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  Ingredients Scale

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

  Instructions

  • In a heatproof bowl, add the coconut oil, almond butter, honey, vanilla, cocoa powder and salt.
  • Using a double boiler method, place the bowl over a pan of gently simmering water and mix until everything is combined and you’re left with a smooth chocolate.
  • To set the chocolate, you can use a loaf tin, cake tin, chocolate molds, or even a plastic container. Just make sure you cover with parchment paper, so you can easily take the chocolate out, once set. Pour mixture into pan and sprinkle with toppings
  • Place in the freezer for an hour, or until it’s hardened.
  • When you’re ready to serve, take the chocolate out and slice into whatever shape and as many pieces as you like.
  • Note: Because coconut oil starts to melt in warm temperature, I would store the chocolate in the freezer until you’re ready to serve/eat. It will start to melt if it’s left out for too long, especially if your house is warm!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1 tablespoon almond butter or other nut butter
  • 3 tablespoon honey or rice syrup or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 pinch Kosher salt

  Toppings:

  • 2 teaspoon almonds chopped, or pistachios
  • 1 teaspoon unsweetened shredded coconut

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | 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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  Plant Based Meat and Quinoa Enchiladas

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Plant Based Meat and Quinoa Enchiladas

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeNut FreeRefined Sugar FreeVegetarian

  This enchilada dish uses plant-based protein to make it vegetarian friendly.

  Plant Based Meat and Quinoa Enchiladas quantity

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  Ingredients Scale

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

  Instructions

  • Place an oven rack in the middle position and pre-heat oven to 450 degrees.
  • Fill a medium pot ¾ full of water and bring to a boil. Add the quinoa and cook uncovered for 18-20 minutes or until tender. Drain.
  • Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil. Add the onion and the peppers, saute for 2 minutes.
  • Add the garlic, saute 1 minute.
  • Add the chili powder, cumin, and oregano, saute for an additional 30 seconds.
  • Add the plant-based meat, breaking it apart until cooked through about 5 minutes. Add the salt, and the hot sauce.
  • Add the black beans and the maple syrup. Mix to thoroughly combine, sauteing an additional minute. Place filling in a large bowl. Stir in half the sour cream and half the lime juice.
  • Spread 3 cups of the mixture in the bottom of a 9x13 inch baking dish. Divide remaining filling equally among the tortillas. Transfer to baking dish, seam side down. Top with guajillo chile pepper sauce and Jack cheese.
  • Bake for 10 minutes or until lightly browned.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • ½ cup red quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion thinly sliced
  • 2 red bell pepper medium, sliced
  • 3 clove garlic chopped
  • 2 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dry oregano
  • 1 pound plant-based ground meat
  • 1 teaspoon Kosher salt
  • 1 tablespoon hot sauce more or less to taste
  • 15 ounce canned black beans drained
  • 1 ½ tablespoon maple syrup
  • 1 lime zested and juiced
  • ¾ cup sour cream
  • 8 flour tortilla
  • ¾ cup guajillo chile pepper sauce Herdez brand recommended OR sub with enchilada sauce
  • 4 ounce Monterey Jack cheese shredded, about 1 cup

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 463kcal | Carbohydrates: 46g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 1308mg | Potassium: 525mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1473IU | Vitamin C: 45mg | Calcium: 230mg | Iron: 5mg

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

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  Vegetarian Package with Veggie Pizza, Soup and Risotto

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Vegetarian Package with Veggie Pizza, Soup and Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 meal

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This package includes 3 delicious vegetarian dinners, Flatbread Vegetable Pizza with Fresh Mozzarella and Basil, Roasted Vegetable Soup, and Vegetable Risotto. Each serves four people for a total of 12 meals.

  Vegetarian Package with Veggie Pizza, Soup and Risotto quantity

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  Ingredients Scale

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

  Instructions

  Roast the vegetables first:

  • Preheat oven to 425 degrees. Place the mushrooms, tomatoes, zucchini, and bell peppers in a large mixing bowl. Drizzle with olive oil, toss and divide the vegetables evenly among 2 parchment-lined baking sheets. Season with salt and pepper. Roast vegetables 15-20 minutes or until the veggies are semi-tender. Divide the vegetables into thirds (more or less to taste), for use in the following recipes.

  To make the pizzas:

  • Turn oven down to 400 degrees.
  • In a small bowl combine the olive oil and minced garlic. Brush each naan with the mixture.
  • Using 1/3 of the roasted vegetables, prepare them for the pizza by slicing the whole mushrooms, cutting the tomatoes in half, and dicing the bell peppers and zucchini.
  • Evenly top each naan with fresh mozzarella and roasted vegetables.
  • Season each pizza with salt and freshly ground pepper
  • Place 2 pizzas on each parchment-lined baking sheet and bake for 6-8 minutes or until the mozzarella has melted. Remove from oven and sprinkle with chopped basil. Alternately you can wrap pizzas individually for customers to cook up fresh.

  To make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and celery. Sauté for 4 minutes, or until onion is translucent.
  • Add the Italian seasoning and saute an additional minute.
  • Add the vegetable stock and bring to a boil. Turn down to a simmer, cover and cook for several minutes.
  • Meanwhile slice the mushrooms, halve the tomatoes, and dice the remaining vegetables. Add vegetables to soup and season with Kosher salt and pepper. Stir in the parsley.

  To make the risotto:

  • In a medium saucepan bring the vegetable stock to a low simmer on a burner close to where you will be making your risotto.
  • In a large sauté pan add the olive oil and 1 tablespoon of the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onion and sauté until tender, but not brown, about 3 minutes.
  • Add the rice, stirring to coat well, sautéing for about a minute. Add the wine and simmer until almost completely evaporated.
  • Add a ladle (1/2 cup) of vegetable stock and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-20 minutes.
  • Immediately stir in the chopped vegetables, the remaining butter, and the Parmesan cheese. Add Kosher salt and pepper to taste. Garnish with parsley if desired.

  Notes

  For risotto, taste frequently for doneness during the last five minutes of cooking time. If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente).

  Cook Times

  Active Prep40

  Hands-On Cook40

  Hands-Off Cook0

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  For the vegetables:

  • 16 ounce cremini mushroom
  • 24 ounce cherry tomato
  • 4 each zucchini medium, cut into 2-inch pieces
  • 3 each yellow bell pepper cut lengthwise into ½ inch wide strips
  • ½ each yellow onion medium, cut lengthwise into ½ inch slivers
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper freshly ground

  For the pizza:

  • ¼ cup extra virgin olive oil
  • 2 clove garlic minced
  • 4 each naan bread round or oblong
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper freshly ground
  • 12 ounce mozzarella cheese sliced ⅛ inch thick
  • 2 tablespoon fresh basil chopped

  For the vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion diced
  • 3 stalk celery chopped into ½ inch pieces
  • 1 teaspoon Italian seasoning
  • 6 cup vegetable stock
  • Kosher salt to taste
  • freshly ground black pepper freshly ground
  • 1 tablespoon Italian parsley chopped

  For the risotto:

  • 5 cup vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter
  • ½ each yellow onion finely chopped
  • 2 cup Arborio rice
  • ½ cup dry white wine such as Sauvignon Blanc
  • 1 pinch saffron threads crushed or lightly chopped
  • Kosher salt to taste
  • freshly ground black pepper freshly ground to taste
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Italian parsley optional, chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Saute pan, Top Stove

  Reheating/Serving Instructions

  Reheat pizzas in a 350 degree oven for 15 minutes. Reheat soup and risotto in microwave on high power until heated through.

  Nutrition

  Calories: 539kcal | Carbohydrates: 60g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1988mg | Potassium: 615mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 82mg | Calcium: 256mg | 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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  Pressure Cooker Mushroom Chicken and Peas

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  Rated 0 out of 5
  4 servings
  
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  Pressure Cooker Mushroom Chicken and Peas

  Add to my favorites

  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Dairy FreeEgg FreeLower CarbNut FreeReduced Fat

  Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

  Pressure Cooker Mushroom Chicken and Peas quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.5 pound boneless skinless chicken breast
  • 2 ounce onion mushroom soup mix
  • 1/2 pound cremini mushroom sliced
  • 1/2 cup onion chopped
  • 3/4 cup water
  • 4 clove garlic minced
  • 2 cup frozen green peas thawed

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

  Reheating/Serving Instructions

  Reheat to desired temperature using stove top or microwave.

  Nutrition

  Calories: 319kcal | Carbohydrates: 25g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1346mg | Potassium: 1204mg | Fiber: 5g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart