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Seafood, Chicken and Chorizo Paella
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
Up to 10 servings
Seafood, Chicken and Chorizo Paella

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Recipe adapted from:
Syd Bailey

Rated 4.8 out of 5 based on 19 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Traditional Spanish saffron rice dish with seafood, chicken and chorizo

Seafood, Chicken and Chorizo Paella quantity

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

Instructions
Broth
Heat olive oil in a large stock pot over medium heat. When hot add garlic, thyme and saffron, stirring frequently so garlic does not brown.
When garlic is soft and golden (about 2 minutes), and the oil starts to turn yellow. add the clam juice, wine and broth. Move pot to a back burner set to simmer. Start Paella.
Paella
Heat 1 tablespoon of the olive oil in a paellera set over medium-high heat. Add chicken and chorizo. Cook for 5 to 8 minutes until chicken is mostly cooked through. Set aside on a Large plate.
Add another tablespoon of oil to the pan, then add shrimp and bell peppers. Saute for 4-5 minutes and when cooked through reserve to the large plate.
Add the last tablespoon of oil to the pan. Add the tomatoes and paprika, cooking for 3-4 minutes, until tomatoes start to break down.
Add rice. Ladle in just enough broth to reach top of rice. Stir. From this point on DO NOT STIR!! Simmer and as rice absorbs the stock, continue adding just enough stock to cover rice. Cook rice to al dente. about 15 minutes.
Add chicken, chorizo , shrimp and peppers to the pan along with the mussels and peas. Cover with foil and cook until mussels open. about 5-7 minutes.
Remove foil and turn heat to medium high. Cook just until you start to smell rice starting to almost burn. You want rice to have a nice dark crust but not a black bottom.

Notes
A paellera makes all the difference. It produces the socarat, or crunchy bottom part of the rice that is one of the best parts of paella.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook30

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
Paella
3 tablespoon extra virgin olive oil
12 ounce boneless skinless chicken breast
8 ounce chorizo Bilbao is best but all spanish chorizo will work, casing discarded and sausage cut into 1/4 inch dice
8 ounce raw shrimp, peeled and deveined peeled and deveined. 12 jumbo shrimps 21/25 or larger
1 each red bell pepper sliced
1 each tomato seeded and chopped
2 teaspoon smoked paprika spanish preferred
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 cup Arborio rice Short grain white rice, or Calaspara or Bomba
½ cup green peas
1 pound mussels cleaned and debearded
1 each lemon sliced, for garnish
Broth
1 tablespoon extra virgin olive oil
1 sprig fresh thyme fresh
2 clove garlic minced
1 pinch saffron
5 cup chicken stock
8 ounce clam juice
½ cup white wine

Cooking Tools Required
12-inch saute pan, Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat in microwave over medium low setting for 4 minutes

Nutrition
Calories: 400kcal | Carbohydrates: 43g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 1068mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 5mg

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Low Carb Seafood and Chicken Paella With Cauliflower Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Low Carb Seafood and Chicken Paella With Cauliflower Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 8-9 ounces

Dairy Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free
This delicious version of paella is made using cauliflower rice instead of traditional short grain rice. That makes this classic Spanish dish low in carbs, low in fat, and high protein!

Low Carb Seafood and Chicken Paella With Cauliflower Rice quantity

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

Instructions
Place the chicken stock, white wine, and saffron in a medium saucepan and bring to aboil. Add the mussels and stir. Place a lid on the pot and cook for 3 minutes or until mussels have opened. Turn heat off and remove mussels to a plate, reserving cooking liquid.
Season chicken with salt and pepper. Heat a large non-stick saute pan over high heat. When hot, add 1 teaspoon oil and the chicken. Saute for 6-7 minutes or until chicken is cooked through. Reserve chicken. Do not wash the pan.
Add another teaspoon of oil to the pan. Season shrimp with salt and add to the hot pan, sautéing for a few minutes until cooked through. Reserve shrimp.
Add the final teaspoon of olive oil to the saute pan along with the garlic. After one minute add the dried thyme and smoked paprika. Stir, then add the bell pepper, sautéing for 1 minute.
Add the tomato, cauliflower, and peas, stirring well to combine.
Add the reserved mussels, chicken, and shrimp, plus all of the reserved cooking liquid.
Turn heat up and cook for 5 minutes so that all the flavors have a chance to meld and all the meat is heated through.
Garnish with lemon slices.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook5

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ cup chicken stock
½ cup white wine dry, such as Sauvignon Blanc
1 pinch saffron
1 pound mussels rinsed, beards removed
1 pound boneless skinless chicken breast cut into bite size pieces
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 teaspoon extra virgin olive oil divided
1 pound raw shrimp, peeled and deveined medium, peeled and deveined
4 clove garlic finely chopped
½ teaspoon dry thyme
2 teaspoon smoked paprika
1 red bell pepper sliced
1 tomato large, diced
4 pound cauliflower florets for 10 servings, use 2 cauliflower heads, riced, or 40 oz of frozen cauliflower rice
1 cup frozen green peas frozen
1 lemon sliced

Cooking Tools Required
Colander, Food Processor, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Top Stove

Nutrition
Calories: 211kcal | Carbohydrates: 16g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 150mg | Sodium: 779mg | Potassium: 960mg | Fiber: 5g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 120mg | Calcium: 125mg | Iron: 3mg

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Butternut Squash Falafel with Tahini Maple Sauce
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Butternut Squash Falafel with Tahini Maple Sauce

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 falafel and 1 pita bread

Dairy Free Egg Free Vegan Vegetarian
Baked butternut squash falafel with tahini maple sauce will be your new favorite plant-based dinner staple! This version is packed with plant protein and fiber!
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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

Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Make the caramelized onions: slice onions lengthwise vertically so that they are in about 1 cm wide slices of onion. Heat a skillet over medium-high heat until heated. Add the onions and stir around. Add the oil and stir again. Top skillet with a lid and turn heat to lowest setting for 15 minutes, stirring around every 3-5 minutes. Remove lid and turn up heat to medium or medium high and cook onions for another 20-25 minutes or until golden brown and softened and taste sweet to taste, stirring every 3-5 minutes to make sure it doesn’t burn. Add small amount (1 teaspoon) water if needed to help keep from burning/getting dry.
Make the oat flour by blending ½ cup oats in a blender or food processor until a fine flour and place into a medium sized bowl.
Add chickpeas, garlic and pumpkin or butternut squash puree to the bowl of a food processor or blender. Pulse just a few times until you get a chunky mixture. You do not want to fully puree the mixture! Just a couple pulses should leave it chunky.
Add this mixture to the bowl with the oat flour. Add: cumin, coriander, onion powder, turmeric and salt and pepper along with the roughly chopped parsley. Add the lemon juice and stir together to combine.
Use a cookie scoop or your hands to portion into balls on the baking sheet.
Bake for about 20 minutes or until the tops are golden brown.
Make the sauce: combine all of the ingredients for the maple tahini sauce. Sauce should be thin enough to use as a drizzle, but not super watery! Add more water as necessary to thin it out.
Remove falafel from oven, let cool slightly and place in pita or flatbread, topped with caramelized onions, greens, and tahini drizzle.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
Butternut squash falafel:
1 cup old fashioned rolled oats
6 clove garlic roughly chopped or pressed
30 ounce canned butternut squash puree
30 ounce canned garbanzo beans drained
1 cup Italian parsley chopped
1/2 cup fresh lemon juice
2 teaspoon onion powder
4 teaspoon ground coriander
4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoon sea salt
Maple tahini sauce:
1 cup tahini
4 tablespoon pure maple syrup
1/2 cup fresh lemon juice from 2-4 lemons
4 tablespoon water to thin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Caramelized Onions:
6 large yellow onion (about 6 cups sliced)
2 teaspoon avocado oil
Optional additional for serving:
4 ounce baby spinach
10 whole wheat pita bread

Cooking Tools Required
12-inch saute pan, Blender, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat falafel in the oven at 350 degrees for 15 minutes. Warm pita in the microwave on medium high power until heated through.

Nutrition
Calories: 500kcal | Carbohydrates: 76g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 812mg | Fiber: 14g | Sugar: 13g | Vitamin A: 14848IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 7mg

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Tahini Marinated Chicken Bowl with Cucumber Tomato Salad
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible 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.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

Tahini Marinated Chicken Bowl with Cucumber Tomato Salad quantity

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

Instructions
In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

Cook Times

Active Prep15

Hands-On Cook8

Hands-Off Cook0

Passive60

Total Time1 hour 23 minutes

Recipe Serving Size10

Ingredients

Ingredients
3½ pound boneless skinless chicken thigh
2 tablespoon avocado oil for the grill grates
Chicken marinade:
1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
4 tablespoon avocado oil
6 tablespoon water
4 tablespoon Italian parsley finely chopped
2 tablespoon fresh rosemary finely chopped
2 lemon zested, then juiced
1/2 teaspoon crushed red pepper
4 clove garlic minced
2 shallot minced
1 teaspoon Kosher salt
For the salad:
3 cup cucumber peeled and chopped
3 cup cherry tomato halved
2/3 cup Italian parsley roughly chopped
6 tablespoon fresh mint roughly chopped
1 head romaine lettuce chopped
Sprinkle salad with:
2 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
2 teaspoon sesame seeds

Cooking Tools Required
Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat chicken in a sauté pan over medium heat until heated through.

Nutrition
Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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

Seafood, Chicken and Chorizo Paella

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Low Carb Seafood and Chicken Paella With Cauliflower Rice

Low Carb Seafood and Chicken Paella With Cauliflower Rice

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Butternut Squash Falafel with Tahini Maple Sauce

Butternut Squash Falafel with Tahini Maple Sauce

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Ingredients

Ingredients

Butternut squash falafel:

Maple tahini sauce:

Caramelized Onions:

Optional additional for serving:

Cooking Tools Required

Nutrition

Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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Chicken marinade:

For the salad:

Sprinkle salad with:

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