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Based on your dietary preferences, we suggest the following
Main Dishes
Vegetarian Chili
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 12.8m
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Vegetarian Chili
Recipe adapted from:
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.
https://cookieandkate.com/vegetarian-chili-recipe/
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https://cookieandkate.com/vegetarian-chili-recipe/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Cook Times
Active Prep15
Hands-On Cook11
Hands-Off Cook30
Passive0
Total Time56 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 tablespoon extra-virgin olive oil
- 2 red onion medium chopped
- 2 red bell pepper large chopped
- 4 carrot medium chopped
- 4 stalk celery chopped
- 1 teaspoon Kosher salt divided
- 8 clove garlic pressed or minced
- 4 tablespoon chili powder
- 4 teaspoon ground cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 56 ounce canned diced tomatoes with their juices
- 60 ounce canned black beans rinsed and drained
- 30 ounce canned pinto beans rinsed and drained
- 4 cup vegetable broth
- 2 bay leaf
- 4 tablespoon fresh cilantro
- 2 teaspoon red wine vinegar
Optional garnishes:
- fresh cilantro
- avocado sliced
- tortilla chips check label for GF
- sour cream skip for dairy free and vegan
- grated cheddar cheese skip for dairy free and vegan
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg
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Garlic Sesame Tofu
Rated 0 out of 5
Added meal time : 1h 5m
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Garlic Sesame Tofu
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 ounces
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897
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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400 Fahrenheit.
- Drain the excess liquid from the tofu and dry it off with a towel.
- Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
- Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
- Add to the baking tray and bake for 30-35 minutes or until golden brown.
- During the final 10 minutes, prep the sauce.
- Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
- Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
- Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
- Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
- When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook35
Passive0
Recipe Serving Size10
Ingredients
Ingredients
Tofu
- 3 tablespoon low-sodium soy sauce or tamari sauce
- 42 ounce extra firm tofu
- 3 tablespoon corn starch
- 9 tablespoon gluten-free breadcrumbs
Sauce
- 1 cup low-sodium soy sauce or tamari
- 6 teaspoon toasted sesame oil
- 3 tablespoon rice vinegar
- 6 tablespoon maple syrup
- 3 tablespoon corn starch
- 12 tablespoon water divided
- 15 clove garlic
- 3 tablespoon extra virgin olive oil
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, SpatulaReheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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Chicken Piccata
Rated 4.9 out of 5 based on 73 customer ratings
(15 customer reviews)
Added meal time : 0h 39m
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Chicken Piccata
Recipe adapted from:
Mayumi Tavalero
Rated 4.9 out of 5 based on 73 customer ratings
(15 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 ounce
You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6 servings
Instructions
- Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
- Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
- Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
- Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
- Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size6 servings
Ingredients
Ingredients
- 3 pound boneless skinless chicken breast
- 1 1/2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry thyme
- ½ cup all-purpose flour
- 4 tablespoon extra virgin olive oil divided
- ½ cup chicken stock
- 2 tablespoon fresh lemon juice
- 1 1/2 tablespoon capers drained
- 4 tablespoon butter very cold
- 1 tablespoon Italian parsley chopped
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
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Side Dishes
Thai Cauliflower Rice
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 32.5m
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Thai Cauliflower Rice
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 oz
The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!
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Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- *If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
- Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
- Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
- Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 4 pounds frozen riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
- 8 clove garlic minced
- 1 cup red bell pepper finely diced
- 2 tbsp fresh ginger minced
- 1 tbsp coconut oil for frying
- 1 Â tbsp palm sugar or monk fruit for lower carbs
- 1 1/2 tbsp fish sauce
- crushed red pepper For garnish
- fresh cilantro For garnish
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, SkilletNutrition
Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg
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Cheesy Herb Garlic Bread
Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)
Added meal time : 0h 13m
Do you have allergies or special requests?
Cheesy Herb Garlic Bread
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 two-inch piece
This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.
http://www.ForkandKnifeCreations.com
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http://www.ForkandKnifeCreations.com
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Preheat oven to 350 degrees.
- Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
- Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
- Bake for 5 minutes, then broil until golden brown on top.
- Cut into slices.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time10 minutes minutes
Recipe Serving Size10 servings
Ingredients
Ingredients
- ½ cup butter 1 stick
- 3 clove garlic minced
- 1 loaf French bread halved lengthwise
- ¼ cup fresh basil chopped
- 1 cup cheese (parmesan, cheddar, mozzarella etc) shredded
Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp KnivesReheating/Serving Instructions
Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.
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Salads
Cucumber Salad
Rated 0 out of 5
Added meal time : 1h 18m
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Cucumber Salad
Recipe adapted from:
Jun Cai
Rated 0 out of 5
$0.00 Cooking Fee
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.
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Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
- Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
- Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.
Cook Times
Active Prep20
Hands-On Cook15
Hands-Off Cook15
Passive10
Total Time1 hour hour
Recipe Serving Size6
Ingredients
Ingredients
- 6 each English cucumber
- 2 tablespoon Kosher salt
- 1 tablespoon chicken bouillon powder
- 3 tablespoon avocado oil
- 4 each dry red chili crushed
- 8 stalk green onion sliced
- 8 clove garlic finely chopped
- 2 tablespoon fresh ginger finely chopped
Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable PeelerNutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Thai Cucumber Salad with Basil and Peanuts
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 26m
Do you have allergies or special requests?
Thai Cucumber Salad with Basil and Peanuts
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 5 ounces
This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
- In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
- When ready to serve, garnish with chopped peanuts.
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the dressing:
- 1/2 cup granulated sugar or your favorite sweetener
- 1 cup rice vinegar
- 2 teaspoon Kosher salt
- 2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended
For the salad:
- 4 English cucumber thinly sliced
- 2 carrot peeled and shredded
- 1 red onion small, thinly sliced
- 1/3 cup fresh basil chopped
- 1/3 cup roasted peanuts chopped, check for diet restrictions
Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Vegetable PeelerNutrition
Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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2 reviews for Farro Salad with Tomatoes and Herbs
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Stefani Madril (verified owner) –