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

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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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  $0.00 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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  Select One 10 9 8 7 6 5 4 3 2 1

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  Stuffing with Pancetta and Shiitake Mushrooms

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  Up to 10 servings
  

  Stuffing with Pancetta and Shiitake Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: About 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy Free

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.

  http://www.chefsydbailey.com

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  http://www.chefsydbailey.com

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  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
  • Add mushrooms to pot and ear on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Place mushroom mixture and bacon into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 8 ounce pancetta cut into cubes
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce fresh shiitake mushroom can also sub with cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 1 teaspoon Kosher salt add more if needed
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 1 1/2 cup chicken stock if using canned use low salt or salt free, add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium high for 3 minutes

  Nutrition

  Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg

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

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  Plant Based Meat and Quinoa Enchiladas

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  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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  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

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  $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

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  12

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  Orange Juice Tzimmes

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  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

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  http://Allrecipes.com/ Ellen Finkelstein

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  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

  Rated 0 out of 5

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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

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  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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  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

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

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  $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

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  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

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  4

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