Ethnic

Add to my favorites

Andalusian Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Andalusian Chicken

Add to my favorites

Recipe adapted from:
Syd Bailey

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounce

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.
Shop FSA/HSA eligible dishes when qualified

Traditional sauteed chicken dish from the Andalucia region of Spain. Perfect to sop up the sauce with crusty bread

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Reduced Fat
Traditional Spanish chicken sauteed with garlic, sherry, paprika and cumin

Andalusian Chicken quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat olive oil in large skillet
Add chicken, onions and garlic and saute for 5 minutes.
Add salt, pepper, paprika and cumin and saute for additional 5 minutes
Add sherry wine and cook for additional 5-10 minutes until sauce reduces slightly
Top with chopped parsley

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound boneless skinless chicken thigh cut into strips
1/4 cup extra virgin olive oil
4 clove garlic
1/2 cup red onion
2 tablespoon smoked paprika
1 tablespoon ground cumin
1/2 cup sherry wine
2 tablespoon Italian parsley chopped
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Saute pan, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in skillet over medium high heat until warmed through about 4-5 minutes

Nutrition
Calories: 231kcal | Carbohydrates: 3g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 125mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Thai Cucumber Salad with Basil and Peanuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Thai Cucumber Salad with Basil and Peanuts

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Reduced Fat Soy Free Vegan Vegetarian
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!

Thai Cucumber Salad with Basil and Peanuts quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
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

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 Peeler

Nutrition
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.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Thai Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Thai Cauliflower Rice

Add to my favorites

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Gluten Free Lower Carb Paleo
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!

Thai Cauliflower Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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 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, Skillet

Nutrition
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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegan Coconut Curry
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Coconut Curry

Add to my favorites

Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

Vegan Coconut Curry quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen green peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through or microwave on high power.

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Veggie Curry
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
6 servings
Veggie Curry

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

Veggie Curry quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

Cook Times

Active Prep20

Hands-On Cook23

Hands-Off Cook0

Passive0

Total Time43 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
14 ounce canned lite coconut milk
3 tablespoon yellow curry paste more or less to taste
1/4 cup rice vinegar
4 ounce green bean trimmed and chopped
2 Yukon Gold potato peeled and chopped
3 tablespoon coconut oil or avocado oil
1 yellow onion finely chopped
2 carrot chopped
1 head cauliflower medium, chopped into florets
1 teaspoon sea salt more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

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

Nutrition
Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Peruvian Yucca Frita with Aji Amarillo Sauce
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Peruvian Yucca Frita with Aji Amarillo Sauce

Add to my favorites

Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

Peruvian Yucca Frita with Aji Amarillo Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat over to 350 F.
Thaw yucca ahead of time or under running water.
Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.
FOR THE SAUCE
Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound yucca frozen, thawed
1 ½ cup extra virgin olive oil or avocado oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
FOR THE SAUCE
1 bag Aji Amarillo pepper bought at a Mexican store
2 clove garlic peeled
2 tablespoon cashew cheese soft vegan cheese
½ cup extra virgin olive oil
1 tablespoon Italian parsley rough chop
½ teaspoon Kosher salt

Cooking Tools Required
Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
To reheat yucca, you can use a nonstick pan or oven

Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

Active filters

Andalusian Chicken

Andalusian Chicken

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Thai Cucumber Salad with Basil and Peanuts

Thai Cucumber Salad with Basil and Peanuts

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the dressing:

For the salad:

Cooking Tools Required

Nutrition

Thai Cauliflower Rice

Thai Cauliflower Rice

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Vegan Coconut Curry

Vegan Coconut Curry

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the curry:

Cauliflower Rice

Cooking Tools Required

Nutrition

Veggie Curry

Veggie Curry

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Peruvian Yucca Frita with Aji Amarillo Sauce

Peruvian Yucca Frita with Aji Amarillo Sauce

Cook Tools and Details

Ingredients Scale

Instructions

FOR THE SAUCE

Cook Times

Ingredients

Ingredients

FOR THE SAUCE

Cooking Tools Required

Nutrition

Learn

Cook

Eat

Subscribe to our newsletter

Main Category

Cuisines

Diets

Course

Main Ingredient

Cooking Method

Recipe Author

Available Coupon

Time limit reached.