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  Vegan Gingerbread Muffins

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  12 servings
  

  Vegan Gingerbread Muffins

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy 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 Gingerbread Muffins 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. 12

  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  • In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  • In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
  • Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  • Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup all purpose gluten-free flour Bob's Red Mill recommended
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoon flax seeds meal
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 1/4 cup blackstrap molasses
  • 1 cup unsweetened almond milk

  Cooking Tools Required

  Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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  Fresh Pesto

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  Up to 10 servings
  

  Fresh Pesto

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

  Egg FreeGluten FreeKetoRefined Sugar FreeSoy FreeVegetarian

  Fresh, simple ingredients make this pesto better than any store bought brand. Makes enough for 2 pounds of pasta. Use in soups or on eggs, chicken, fish, or vegetables. Note: This is a fresh sauce so use within 5 days or freeze for later use.

  Fresh Pesto quantity

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

  Instructions

  • Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
  • With the motor running add the olive oil, and process for another 5 seconds.
  • Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
  • Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the food processor:

  • 2 cup fresh basil leaves firmly packed, about 4-6 bunches
  • 6 tablespoon pine nuts
  • 4 clove garlic finely chopped
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2/3 cup extra virgin olive oil

  Mix in by hand:

  • 1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
  • 1/4 cup pecorino Romano cheese grated

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 200kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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  Lite Cranberry Swirl Cheesecake Squares

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  9 servings
  

  Lite Cranberry Swirl Cheesecake Squares

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  Recipe adapted from:

  Skinnytaste

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  $0.00 Cooking Fee

  Serving Size: 1 square

  Reduced FatSoy FreeVegetarian

  Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.

  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

  Lite Cranberry Swirl Cheesecake Squares quantity

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  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

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

  Instructions

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
  • Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
  • Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
  • Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
  • In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
  • Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
  • Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
  • Bake the cheesecake in the preheated oven for 25 minutes.
  • Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook25

  Passive0

  Total Time47 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/4 cup water
  • 1 orange small, zested

  For the Crust:

  • 3 ounce gingersnap cookie about 12 cookies
  • 1 ounce pecans
  • 1 1/2 tablespoon light butter melted

  For the Cheesecake:

  • 8 ounce reduced-fat cream cheese
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/2 teaspoon pure vanilla extract
  • 6 ounce 0% Greek yogurt
  • 2 egg white use whites only
  • 1 lemon juiced, use 2 tablespoons
  • 1 tablespoon all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

  Nutrition

  Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

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  Strawberry Shortcake

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  6 servings
  

  Strawberry Shortcake

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Nut FreeSoy FreeVegetarian

  Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.

  Strawberry Shortcake quantity

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

  Instructions

  For the fruit topping:

  • Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.

  For the shortcakes:

  • Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
  • Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
  • Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
  • Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.

  For the whipped cream:

  • Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.

  To assemble:

  • When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

  Cook Times

  Active Prep25

  Hands-Off Cook15

  Recipe Serving Size6

  Ingredients

  Ingredients

  FRUIT TOPPING

  • 6 cup strawberry hulled
  • 5 tablespoon granulated sugar

  SHORTCAKES

  • 2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
  • 3 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 8 tablespoon unsalted butter cold cut into ½ inch cubes
  • 1 egg large, lightly beaten
  • ½ cup heavy whipping cream
  • 1 tablespoon heavy whipping cream for brushing tops of biscuits
  • 2 tablespoon granulated sugar for brushing tops of biscuits

  WHIPPED CREAM TOPPING

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.

  Nutrition

  Calories: 644kcal | Carbohydrates: 67g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 328mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1436IU | Vitamin C: 85mg | Calcium: 196mg | Iron: 3mg

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  Free-Form Turkey Meatloaf with Roasted Veggies

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  FSA/HSA eligible when qualified
  4 servings
  

  Free-Form Turkey Meatloaf with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyHeart HealthyNut FreeSoy Free

  A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!

  Free-Form Turkey Meatloaf with Roasted Veggies quantity

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  Instructions

  • Preheat the Oven: Set oven to 400°F.
  • Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
  • Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
  • Bake: Place in the oven and bake for 15 minutes.
  • Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
  • Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
  • Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • ½ cup whole wheat breadcrumbs
  • 1 egg
  • 1 small onion finely diced
  • 2 clove garlic minced
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 medium sweet potatoes diced
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg

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  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  4 servings
  

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarian

  This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries quantity

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

  Instructions

  For the Tofu Nuggets:

  Prepare Tofu:

  • Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  Set Up Dredging Station:

  • Place flour in one bowl.
  • Place almond milk in a second bowl.
  • Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.

  Coat the Tofu:

  • Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.

  Cook the Nuggets:

  • Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.

  For the Sweet Potato Fries:

  Prepare Sweet Potatoes:

  • Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.

  Roast the Fries:

  • Spread the wedges on a baking sheet lined with parchment paper.
  • Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Tofu Nuggets:

  • 14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
  • 1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
  • 1/4 cup whole-wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened almond milk or low-fat milk

  For the Sweet Potato Fries:

  • 2 each large sweet potatoes cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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  Chicken and Spinach Pasta with Garlic Sauce

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  4 servings
  

  Chicken and Spinach Pasta with Garlic Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

  This creamy yet light pasta dish is packed with lean protein, fiber-rich ingredients, and heart-healthy fats. Simple, affordable, and perfect for a wholesome meal!

  Chicken and Spinach Pasta with Garlic Sauce quantity

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  Ingredients Scale

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

  Instructions

  Cook the Pasta:

  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Cook the Chicken:

  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken thighs and season with Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

  Sauté the Garlic and Spinach:

  • In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  • Add spinach and cook until wilted, about 2 minutes.

  Make the Garlic Sauce:

  • Pour in the chicken broth, scraping up any browned bits from the pan.
  • Let the broth simmer for 2-3 minutes to reduce slightly.
  • Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

  Combine Ingredients:

  • Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

  Serve:

  • Divide into bowls and garnish with fresh parsley or basil, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Pasta:

  • 8 ounce Barilla whole wheat penne
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

  • 1 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt

  Optional:

  • 2 tablespoon grated Parmesan cheese
  • 2 tablespoon fresh parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in the microwave on low power until heated through.

  Nutrition

  Calories: 396kcal | Carbohydrates: 39g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 194mg | Potassium: 547mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3073IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2mg

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  Caramelized Onion and Goat Cheese Quiche

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  Up to 10 servings
  

  Caramelized Onion and Goat Cheese Quiche

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  Recipe adapted from:

  Chef Mona Kobrossi

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeSoy FreeVegetarian

  This Caramelized Onion and Goat Cheese Quiche is a savory delight, combining the sweetness of deeply caramelized onions with the tangy richness of goat cheese. Nestled in a flaky homemade pastry and infused with hints of fresh rosemary and a velvety cream custard, each bite offers a perfect balance of flavors and textures. Ideal for brunch or as a light meal, this tart brings gourmet flair to your table with minimal effort.

  https://www.instagram.com/mamouyaskitchen/

  Caramelized Onion and Goat Cheese Quiche quantity

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  https://www.instagram.com/mamouyaskitchen/

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

  Instructions

  • Preheated oven to 375°F (190°C).

  Caramelize the Onions

  • In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
  • As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.

  Make the Pastry

  • In a large bowl, mix the flour and salt.
  • Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Add the milk and mix until the dough comes together.
  • Roll out the dough and line the bottom of a Pyrex dish or tart pan.
  • Beat the egg and brush it over the pastry.
  • Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.

  Assemble the Tart

  • Evenly scatter the caramelized onions over the partially baked pastry.
  • Place goat cheese rounds on top of the onions.
  • Sprinkle with chopped rosemary.

  Prepare the Custard

  • In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
  • Pour the mixture over the onions and cheese in the tart.

  Bake

  • Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.

  Serve

  • Allow the tart to cool slightly before slicing and serving. Enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Caramelized Onions:

  • 5 each onion thinly sliced
  • 2 tablespoon granulated sugar
  • 2 tablespoon balsamic vinegar
  • ½ teaspoon Kosher salt

  For the Pastry:

  • 2 cup all-purpose flour
  • ¾ cup unsalted butter cold and cut into small pieces
  • ½ cup milk
  • ½ teaspoon Kosher salt
  • 1 each egg

  For the Filling:

  • The caramelized onions The above cooked
  • 12 ounce goat cheese sliced to rounds, enough to cover the tart
  • 1 teaspoon fresh rosemary chopped, plus a few springs for decoration
  • 1 each egg
  • 1 cup heavy whipping cream
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon ground white pepper

  Cooking Tools Required

  9-inch round baking pan, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 438kcal | Carbohydrates: 29g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

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  Veggie Tamale Pie

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Veggie Tamale Pie

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  Recipe adapted from:

  A taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8-9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Take a trip down memory lane with our Tamale Veggie Pie! Packed with childhood flavors, this dish features tender veggies topped with a fluffy cornmeal crust. It's a delicious reminder of home-cooked comfort and simpler times. Indulge in nostalgia today!

  Veggie Tamale Pie quantity

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  Ingredients Scale

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

  Instructions

  • In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
  • Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
  • Add on top the black pitted olives.
  • For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
  • Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Veggies pie

  • 1 onion chopped
  • 1 teaspoon avocado oil
  • 1 clove garlic minced
  • 14 1/2 ounce canned Mexican diced tomatoes
  • 15 ounce canned pinto beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 4 ounce canned diced green chiles
  • 1 jalapeno pepper seeded and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3 ounce canned pitted black olives or more, as needed

  For the topping

  • 1/2 cup all-purpose flour plus 1 tablespoon
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plain yogurt
  • 2 teaspoon unsalted butter melted

  Cooking Tools Required

  12-inch nonstick skillet, 8x8 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 60 seconds

  Nutrition

  Calories: 312kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 506mg | Fiber: 7g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 3mg

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  Bacon Wrapped Dates Stuffed with Goat Cheese

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bacon Wrapped Dates Stuffed with Goat Cheese

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  Recipe adapted from:

  Pinch of yum blog

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Inspired by Yolanda Stern recommendation, we added these delicious bacon-wrapped dates as an appetizer for a dinner or a party or a dinner party! The soft, melty goat cheese inside the warm, plumped up date wrapped in the little bite-sized pieces of bacon is the absolute perfect three-way foodie combo. Make sure to select ripe in-season figs for best flavor for this delectable appetizer.

  Bacon Wrapped Dates Stuffed with Goat Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven at 375 degrees, prepare a sheet pan lined with parchment paper
  • Slice the dates lengthwise on one side to create an opening. Remove the pit. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
  • Crack fresh pepper over the dates.
  • Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
  • Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. For a thicker bacon, bake longer. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.
  • Having issues with cooking the bacon? Usually, the bacon pieces wrap around the dates 1.5 times. If it’s wrapping more than twice around the date, trim your bacon slices so they’re a little shorter. If that bacon layer is too thick, it won’t cook.
  • Let cool on a cookie cooling rack, drizzle any choice of honey or balsamic glaze, sprinkle with flaky sea salt and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 pitted Medjool date large ripe, black or green – halved, cut lengthwise, leave stem intact
  • 1 pound thin sliced bacon 10 slices, cut in half
  • 4 ounce goat cheese crumbled
  • 2 teaspoon freshly ground black pepper
  • 20 toothpick

  For finishing:

  • 1/2 teaspoon coarse sea salt

  Optional:

  • 1 teaspoon honey for drizzling

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Oven, parchment paper, Sharp Knives, Tongs

  Nutrition

  Calories: 573kcal | Carbohydrates: 37g | Protein: 3g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 48mg | Sodium: 227mg | Potassium: 343mg | Fiber: 3g | Sugar: 33g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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  Veggie and Tofu Stir Fry-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Veggie and Tofu Stir Fry-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cups

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPLower CarbNut FreeVeganVegetarian

  Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.

  Veggie and Tofu Stir Fry-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
  • Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
  • Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
  • Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
  • Add chives and ginger to pan; adding additional oil if needed and stir-fry 1 minute. Remove from pan; add to bowl with tofu.
  • Add additional oil to pan; swirl to coat.
  • Add carrots; stir-fry 3 minutes. Add bok choy and zucchini, stir-fry 3 minutes.
  • Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the tofu:

  • 14 ounce extra-firm tofu drained
  • 1 tablespoon avocado oil
  • 1/3 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch

  For the aromatics:

  • 1 bunch fresh chive chopped 1/4 inch
  • 1 1/2 tablespoon fresh ginger grated

  For the vegetables:

  • 1 tablespoon avocado oil
  • 3 carrot large, peeled and julienne-cut
  • 4 head baby bok choy cut into 2 inch lengths
  • 3 zucchini cut into 2 inch lengths about 1/2 inch wide

  For the sauce:

  • 1 tablespoon corn starch
  • 3 tablespoon dry sherry or Shaoxing wine
  • 1/3 cup vegetable broth
  • 2 tablespoon gluten free soy sauce more or less to taste or dietary preference
  • 3 tablespoon brown sugar
  • 2 teaspoon sesame oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through or stir fry over medium heat.

  Nutrition

  Calories: 164kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 461mg | Potassium: 492mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5378IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 1mg

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  Chinese Fried Rice-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chinese Fried Rice-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeLow FODMAPNut FreePostpartumRefined Sugar FreeVegetarian

  This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.

  Chinese Fried Rice-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over medium-high heat.
  • When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 1 carrot diced
  • 1 tablespoon gluten free soy sauce more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon sesame oil
  • 1/2 cup bean sprouts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 281kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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  Custom Menu Order with Chef Thaddeus Paulk (Greater Sacramento Area Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Thaddeus Paulk (Greater Sacramento Area Only)

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  Recipe adapted from:

  Thaddeus Paulk

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Thaddeus Paulk Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -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://foodom.acsdm.com/cook/thaddeus-paulk/

  Custom Menu Order with Chef Thaddeus Paulk (Greater Sacramento Area Only) quantity

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  https://foodom.acsdm.com/cook/thaddeus-paulk/

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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  Egg White, Spinach, Mushrooms and Onion Frittata

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Egg White, Spinach, Mushrooms and Onion Frittata

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

  Egg White, Spinach, Mushrooms and Onion Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, with the milk.
  • Then stir in the ricotta and parmesan cheese, and mix well.
  • Add all the vegrables and herbs, and mix well into the mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 20 egg white large
  • 2 tablespoon whole milk
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon fresh dill chopped, or other fresh herbs
  • extra virgin olive oil spray
  • 10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
  • 4 ounce white mushroom sliced
  • 1 shallot or onion diced
  • ¼ cup low fat ricotta cheese
  • 1 tablespoon parmesan cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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  Pesto Chicken Stuffed Sweet Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pesto Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sweet potato

  Dairy FreeEgg FreeReduced Fat

  This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.

  www.kaiafitfolsom.com

  Pesto Chicken Stuffed Sweet Potatoes 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

  • Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
  • Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
  • While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
  • Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
  • Stuff each sweet potato with the shredded chicken. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days.

  Serving Size
  One serving equals one stuffed sweet potato.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2/3 cup cashews
  • 10 each small sweet potato
  • 20 ounce boneless skinless chicken breast
  • 2 1/2 cup baby spinach
  • 3/4 cup fresh basil
  • 3 clove garlic minced
  • 3 teaspoon extra virgin olive oil extra virgin
  • 2 teaspoon sea salt
  • 2/3 cup nutritional yeast

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through, or in the microwave on medium power.

  Nutrition

  Calories: 332kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Potassium: 1138mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32878IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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  Pancit Canton (Filipino Stir-Fried Noodles)

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Pancit Canton (Filipino Stir-Fried Noodles)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeNut Free

  This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

  Pancit Canton (Filipino Stir-Fried Noodles) quantity

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  Ingredients Scale

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

  Instructions

  • Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.

    Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
  • Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
  • Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
  • 1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
  • 4 tablespoon avocado oil
  • 4 clove garlic chopped
  • 1/2 red bell pepper julienne
  • 1/2 cup mushroom sliced
  • 1 carrot julienne
  • 1 cup green cabbage chopped
  • 3 stalk green onion cut into 1-inch pieces
  • 1 yellow onion large, cut into slivers
  • 4 cup chicken broth more or less as needed
  • 2 tablespoon soy sauce or to taste
  • 2 tablespoon oystser sauce or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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  Blueberry Lemon Buttermilk Loaf

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  Up to 10 servings
  

  Blueberry Lemon Buttermilk Loaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: One 3/4 inch slice

  Nut FreeVegetarian

  This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

  Blueberry Lemon Buttermilk Loaf quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  • Whisk together the dry ingredients and set aside.
  • In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
  • Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
  • Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
  • To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

  Notes

  Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon Kosher salt Diamond Crystal recommended
  • 2 teaspoon baking powder
  • 1 cup sugar
  • 1 lemon large, zested and juiced
  • 3/4 cup buttermilk
  • 1/2 cup avocado oil
  • 2 egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh blueberries or frozen

  Optional lemon glaze:

  • 1 cup confectioners sugar
  • 1-2 tablespoon fresh lemon juice

  Cooking Tools Required

  8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

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  One Pan Italian Roasted Tofu and Vegetable Dinner

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  6 servings
  

  One Pan Italian Roasted Tofu and Vegetable Dinner

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.

  One Pan Italian Roasted Tofu and Vegetable Dinner quantity

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

  Instructions

  • Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
  • In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
  • Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
  • On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
  • In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
  • Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
  • Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Marinade:

  • 2 teaspoon dried basil
  • 2 teaspoon dry thyme
  • 2 teaspoon dry oregano
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced

  For roasting:

  • 24 ounce extra-firm tofu drained and chopped
  • 2 tablespoon extra virgin olive oil for the tofu
  • 1 head cauliflower chopped
  • 3 carrot peeled, sliced lengthwise, then chopped in thirds
  • 28 ounce canned chickpeas drained and rinsed
  • 1 pound asparagus ends trimmed and cut into thirds
  • 1 yellow onion medium, sliced
  • 1 yellow bell pepper sliced
  • 2 pint cherry tomato
  • 1 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Can Opener, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Rated 0 out of 5
  8 servings
  

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Recipe adapted from:

  Javier Vidaurreta

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeRefined Sugar FreeSoy Free

  This recipe takes everyday comfort food to a whole new level! Rich and delicious this meatloaf is worthy of a special occasion. Please note, wine can only be purchased by the customer.

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Oven on at 500F (fan on), cube butter and freeze
  • Use 1 strip of bacon to render the fat slowly, save this strip (crumbled) for garnish
  • In bacon fat, saute onions 2 min then add chopped bacon
  • Add carrot, celery and garlic, saute 3-4 min
  • Add mushrooms, saute 1 min
  • Add spices + parsley stems + salt, saute 3min
  • Add wine + beef stock reduce, until almost dry, but still moist
  • Flame off, add breadcrumbs
  • Save this pan, do not wash yet!

  MIX

  • Place beef and pork sausage in the mixer bowl, slow mix 10 secs
  • Add egg, salt and thyme, slow mix 10 secs
  • Add pan mixture and Parmesan cheese, slow mix 30 secs
  • Cook a little piece either in pan or microwave to taste for salt, adjust seasoning
  • Always slow mix never more than 10 secs at a time.

  MOLD

  • Fill loaf pan with meat slowly, in layers, to avoid bubbles
  • Cover well with aluminum foil
  • Flip upside down onto a deep baking dish. Into oven for 12 minutes (500F)
  • Reduce oven temp to 350F, set timer for 20 minutes
  • Remove mold but leave meatloaf on aluminum/dish
  • Check for internal temp of 140F
  • When reached 140F, broil on HI for 4 minutes
  • Meatloaf is ready!

  SAUCE

  • Heat the original saute pan, drizzle oil. Carefully spoon fat from the roasting juices in the pan into the sautee pan and add to the pan.
  • Sautee mushrooms then add shallots saute for 3 minutes while tossing and season
  • Once shallots are transparent add red wine, reduce to 1/4 original volume
  • Add beef stock, boil, simmer 4 min
  • Lower heat, taste and adjust seasoning
  • Add one cube of frozen butter to the pan at a time until all cubes are melted, taste for seasoning as you go!

  To Serve

  • Cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 8 ounce bacon apple wood smoked preferred, chopped, reserve one strip
  • 1 ½ cup onion minced
  • 2 pound ground beef 80 % lean preferred
  • 8 ounce bratwurst raw links, if mixing by hand remove casings
  • 1 cup maitake mushroom mince, sub baby bella mushrooms if not in season
  • 1 cup celery minced
  • 1 cup carrot minced
  • 3 clove garlic smashed and chopped
  • 3 ounce red wine
  • 6 ounce beef stock
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup plain breadcrumbs
  • 1 egg
  • ¼ cup parmesan cheese grated
  • 1 teaspoon Kosher salt
  • 1 bunch Italian parsley 3 tablespoon finely diced stems, leaves chopped for garnish
  • 2 tablespoon fresh thyme

  For the Red Wine Sauce

  • 1 cup shallot
  • 2 cup maitake mushroom diced or sub baby bella mushrooms
  • 6 ounce red wine Note: wine can only be purchased by customer. Preferably Zinfandel, Merlot, or Cabernet.
  • 1 ½ cup beef stock
  • 1 teaspoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 10 ounce butter unsalted, ½ inch cube, frozen

  Cooking Tools Required

  8x5 inch Loaf Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Roasting Pan, Saute pan, Stand Mixer

  Reheating/Serving Instructions

  To serve, cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon.

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 895kcal | Carbohydrates: 20g | Protein: 34g | Fat: 73g | Saturated Fat: 34g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 1973mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4370IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 5mg

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  Polenta with Sausage and Greens

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  8 servings
  

  Polenta with Sausage and Greens

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Creamy polenta topped with sauteed sausage, green sand cheese

  https://www.sunset.com/recipe/polenta-with-sausage-greens

  Polenta with Sausage and Greens quantity

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  https://www.sunset.com/recipe/polenta-with-sausage-greens

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  Ingredients Scale

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

  Instructions

  • Heat chicken broth and milk in large pot
  • Season with salt and pepper
  • Stir in polenta
  • Stir until simmer reached
  • Reduce heat to low for 15 minutes stirring often
  • Heat seprate pan with olive oil
  • Sautee sausage until cooked through
  • Wilt greens on low for 4 minutes with sausage
  • Serve polenta topped with sausage, greens and parmesan cheese

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 6 cup chicken broth
  • 4 cuo 2% milk
  • 2 cup polenta
  • 1 teaspoon extra virgin olive oil
  • 1 pound hot Italian turkey sausage
  • 4 clove garlic
  • 1/2 teaspoon crushed red pepper
  • 2 pound mustard greens precut and washed
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Ladle, Pot with lid, Saute pan, Tongs, Whisk

  Reheating/Serving Instructions

  microwave for 90 seconds

  Nutrition

  Calories: 338kcal | Carbohydrates: 43g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1715mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3746IU | Vitamin C: 97mg | Calcium: 265mg | Iron: 8mg | Phosphorus: 289mg

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