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  Turmeric Drink

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  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Turmeric Drink quantity

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  Ingredients Scale

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

  Instructions

  • In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
  • Note: Take a shot of the mixture every morning with food to maximize absorption.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

  • 2 cup coconut water with no added sugar
  • 1 ounce fresh turmeric
  • ½ ounce fresh ginger

  Stir in:

  • 1 lemon juiced
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey

  Cooking Tools Required

  Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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  Homemade Granola Pecans and dried fruit

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  Up to 10 servings
  

  Homemade Granola Pecans and dried fruit

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Dairy FreeEgg FreeRefined Sugar FreeVegetarian

  Homemade granola with pecans and dried fruit.

  Homemade Granola Pecans and dried fruit quantity

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  Instructions

  • Chop pecans and dried fruit.
  • In a large mixing bowl combine oats, chopped dried fruit, chopped pecans, cinnamon, nutmeg and salt.
  • Mix dry ingredients.
  • In a separate bowl mix the maple syrup, honey and coconut oil until combined.
  • Pour the wet ingredients over the dry ingredients and mix until all of the oats look wet.
  • Place granola mix on to a sheetpan and bake for 15 minutes at 325 degrees.
  • Remove pan from oven and mix granola with a spatula so it doesn't stick.
  • Return to oven for another 15 min.
  • Let cool enough to handle.
  • Crumble in to a ziploc bag or jar.

  Cook Times

  Active Prep7

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cup old fashioned rolled oats
  • 1 cup pecans
  • 1 cup dried fruit assortment of your favorite, chopped
  • 1/4 teaspoon pure vanilla extract

  Cooking Tools Required

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  Reheating/Serving Instructions

  Serve with your favorite yogurt and fresh fruit like a parfait, or with milk and fruit like cereal.

  Nutrition

  Calories: 313kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 119mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Bloody Broken Glass Cupcakes

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  12 servings
  

  Bloody Broken Glass Cupcakes

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  Recipe adapted from:

  Allrecipes/Jai

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  $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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  Benihana® Style Ginger Sauce

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  12 servings
  
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  Benihana® Style Ginger Sauce

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  Recipe adapted from:

  Mayumi Tavalero

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  $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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  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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  Kale with Spicy Chickpeas Soup

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  Up to 10 servings
  

  Kale with Spicy Chickpeas Soup

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  Recipe adapted from:

  121 Tribe Wellness Programs

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  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Kale with Spicy Chickpeas Soup quantity

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
  • Add the vegetable bouillon in 2 cups hot water and mix until well combined.
  • Finely chop all veggies.
  • With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
  • Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
  • Mix everything in a blender until smooth.
  • In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.

  Cook Times

  Active Prep25

  Hands-On Cook11

  Hands-Off Cook15

  Passive0

  Total Time51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce kale
  • 10 ounce baby spinach
  • 14 ounce onion
  • 10 clove garlic
  • 1 1/4 cup extra virgin olive oil
  • 5 cube vegetable bouillon
  • 10 teaspoon ground cumin
  • 11 ounce canned chickpeas drained and rinsed
  • 10 teaspoon ground turmeric
  • 5 teaspoon crushed red pepper
  • 10 tablespoon tahini
  • 10 tablespoon fresh lemon juice
  • 5 teaspoon Kosher salt
  • 2 1/2 teaspoon freshly ground black pepper
  • 15 cup water

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through.

  Nutrition

  Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg

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  Chocolate Bars

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  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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  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

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  Egg in the Hole

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  Up to 10 servings
  

  Egg in the Hole

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 2 eggs

  Dairy FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

  Egg in the Hole quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F
  • Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
  • Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
  • While the squash is in the oven, place walnuts on a cutting board and chop them.
  • Take the squash out of the oven and drizzle each slice with a little bit of oil.
  • Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
  • Return to the oven for 8-10 minutes or until the eggs are done to your liking.
  • Garnish with fresh parsley and serve immediately

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 6 acorn squash sliced, 2 slices per serving
  • 20 egg 2 eggs per serving
  • 6 tablespoon avocado oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 16 walnut halves chopped
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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  Spicy Kohlrabi Fries

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  Up to 10 servings
  

  Spicy Kohlrabi Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1 bulb

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

  Spicy Kohlrabi Fries quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400° F.
  • To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
  • Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
  • In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
  • Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 kohlrabi stems removed
  • 5 tablespoon avocado oil
  • 2½ teaspoon sea salt
  • 2½ teaspoon freshly ground black pepper
  • 2½ teaspoon paprika
  • 2½ teaspoon chili powder (optional, but delicious)

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Bake in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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  Thanksgiving Veg Gravy

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  Up to 10 servings
  

  Thanksgiving Veg Gravy

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  Recipe adapted from:

  Syd Bailey

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6oz

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  A vegan/vegetarian classic holiday gravy. I like pairing this with french bread, sourdough, and shitake mushroom stuffing.

  http://www.chefsydbailey.com

  Thanksgiving Veg Gravy quantity

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  http://www.chefsydbailey.com

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  Instructions

  • Make a roux over med-low heat using butter and flour.
  • Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
  • Adjust seasonings as necessary

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce vegan butter or regular butter if vegetarian
  • 6 ounce all-purpose flour
  • 2 tablespoon shallots minced
  • 1/4 cup fresh sage finely minced
  • 2 teaspoon dry thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 64 ounce vegetable stock no salt preferred

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  reheat in saucepan over med low heat for 5 minutes until warmed through

  Nutrition

  Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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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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  $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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  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

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  Orange Juice Tzimmes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Orange Juice Tzimmes

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 4 oz

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  Vibrant carrots stewed with prunes, fresh orange juice, and sugar.

  http://Allrecipes.com/ Ellen Finkelstein

  Orange Juice Tzimmes quantity

  • Food Prep
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  • Storing
  • Clean Up
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  http://Allrecipes.com/ Ellen Finkelstein

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Place carrots, prunes and raisins in a pot.
  • Cover both with orange juice.
  • Bring mixture to a boil, boil 10 minutes.
  • Stir in sugar and butter.
  • Simmer gently for one hour or until liquid is almost absorbed.
  • Sprinkle with lemon zest, orange zest, and fresh ginger.
  • Simmer another 5 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 carrots large carrots sliced into 1/2-in circles
  • 1.5 cup prune or dried apricots
  • 1/3 cup raisins
  • 3 cup orange juiced
  • 2 tablespoon orange zest
  • 1/4 cup brown sugar or honey
  • 4 tablespoon butter melted
  • 2 teaspoon lemon zest
  • 1 teaspoon fresh ginger grated

  Cooking Tools Required

  Cutting board, Food storage containers, Grater, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave 2-3 minutes or until desired warmth.

  Nutrition

  Calories: 206kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 641mg | Fiber: 5g | Sugar: 25g | Vitamin A: 13745IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 1mg

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  Peruvian Quinoa Amontillado Warm Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Peruvian Quinoa Amontillado Warm Salad

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

  Peruvian Quinoa Amontillado Warm Salad quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
  • Lower the heat and simmer for 10 minutes or until quinoa is done.
  • Drain and rinse under cold water.
  • In a saute pan over medium heat, saute the garlic in the oil for a minute.
  • Add the bell pepper and saute until soft.
  • Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
  • Zest and squeeze of lemon for ganish.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound quinoa
  • water enough water to cover the quinoa
  • 3 clove garlic chopped
  • ½ cup extra virgin olive oil
  • 1 red bell pepper diced
  • 1 cup Italian parsley chopped
  • 1 cup Kalamata olive or nicoise olives, diced
  • 1 teaspoon Kosher salt
  • 1 lemon

  Cooking Tools Required

  Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

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