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Sweet Potato and Black Bean Enchilada
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8 servings
Sweet Potato and Black Bean Enchilada

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Recipe adapted from:
KaiaFit

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$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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Black Bean Dip
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Up to 10 servings
Black Bean Dip

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Recipe adapted from:
Jennifer Segal

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$0.00 Cooking Fee
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.
https://www.onceuponachef.com/recipes/black-bean-dip.html

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https://www.onceuponachef.com/recipes/black-bean-dip.html

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

Instructions
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon extra virgin olive oil
2 yellow onion small, chopped
5 clove garlic peeled and chopped into large chunks
2 jalapeño pepper seeded and chopped, more or less to taste
46.5 ounce canned black beans rinsed and drained
2 teaspoon Kosher salt more or less to taste
½ teaspoon ground cumin
3 tablespoon lime juice
4 tablespoon water more or less depending on desired consistency
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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Roasted Garlic Hummus
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Up to 10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

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Instructions
Preheat oven to 400 degrees
Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the roasted garlic:
1 head garlic halved
2 teaspoon extra virgin olive oil
For the hummus:
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Nutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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Pressure Cooker Sweet and Sour Brisket
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Up to 10 servings
Pressure Cooker Sweet and Sour Brisket

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Recipe adapted from:
Beth Lee

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Soy Free
A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.
https://omgyummy.com/instant-pot-brisket/

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https://omgyummy.com/instant-pot-brisket/

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Instructions
Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

Notes
Tips for buying brisket
The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce dark beer or whichever beer you prefer
1 cup canned whole berry cranberry sauce
1/2 cup ketchup
4-5 pound brisket cut into smaller pieces to fit into pot if needed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
1 onion large, thinly sliced

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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Holiday Roasted Green Beans with Walnuts and Pomegranates
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Up to 10 servings
Holiday Roasted Green Beans with Walnuts and Pomegranates

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Recipe adapted from:
Cookie and Kate

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$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green bean stem ends trimmed
3 tablespoon extra virgin olive oil
4 clove garlic peeled and sliced into quarters
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 ounce walnuts unsalted, roasted, and chopped
4 ounce pomegranate seeds
1 teaspoon lemon zest from one lemon
2 teaspoon fresh lemon juice from one lemon

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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Salsa Verde
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Up to 10 servings
Salsa Verde

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

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Instructions
Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/2 cup of liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
2 serrano pepper more or less to taste
2 clove garlic roughly chopped
6 tablespoon white onion roughly chopped
1 teaspoon Kosher salt more or less to taste
Optional:
8 tablespoon fresh cilantro chopped

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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Classic Gefilte Fish
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Classic Gefilte Fish

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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: 2 pieces

Nut Free Refined Sugar Free Soy Free
After making these, buying store-bought gefilte fish will be a thing of the past.

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

Instructions
In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive30

Total Time1 hour 30 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
12 cup fish stock
1 onion cut into wedges
2 carrot medium, peeled and cut into large pieces
2 stalk celery cut into large pieces
1 bunch Italian parsley
3 sprigs fresh thyme
FOR THE GEFILTE FISH
2 tablespoon extra virgin olive oil
1 onion chopped
2 carrot medium, peeled and chopped
1 stalk celery chopped
3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
4 egg large
¼ cup Italian parsley
18 tablespoon matzo meal
1 tablespoon Kosher salt
¼ teaspoon freshly ground black pepper
OPTIONS FOR SERVING
endive leaves washed and dried
prepared horseradish
Matzo

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in the microwave on high power until heated through.

Nutrition
Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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Chipotle Salsa
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Up to 10 servings
Chipotle Salsa

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Recipe adapted from:
Honey What's Cooking

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$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

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Instructions
Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the cast iron pan, grill, or broiler:
8 each Roma tomato sliced in half lengthwise
1/2 each white onion that has been sliced in half crosswise
1 each jalapeno pepper sliced in half lengthwise
2 each serrano pepper
6 clove garlic with skin
1 tablespoon avocado oil
For the rest of the salsa:
1 cup fresh cilantro
2 tablespoon lime juice
1 ½ teaspoon Kosher salt
1 tablespoon adobo sauce from canned chipotles in adobo sauce
1/2 each chipotle pepper from canned chipotles in adobo sauce

Cooking Tools Required
Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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Sweet Potato and Black Bean Enchilada

Sweet Potato and Black Bean Enchilada

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To assemble Enchiladas:

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Enchiladas:

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Black Bean Dip

Black Bean Dip

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Roasted Garlic Hummus

Roasted Garlic Hummus

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Ingredients

For the roasted garlic:

For the hummus:

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Pressure Cooker Sweet and Sour Brisket

Pressure Cooker Sweet and Sour Brisket

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Holiday Roasted Green Beans with Walnuts and Pomegranates

Holiday Roasted Green Beans with Walnuts and Pomegranates

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Salsa Verde

Salsa Verde

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Optional:

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Classic Gefilte Fish

Classic Gefilte Fish

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