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Korean Chapchae or Japchae with Broccoli and Mushrooms
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
Up to 10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms

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Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

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Instructions
Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
3 tablespoon soy sauce
4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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Crispy Baked Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Crispy Baked Tofu

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 3 1/2 ounces

Dairy Free Refined Sugar Free Vegan Vegetarian
Even tofu skeptics love this tofu. Try it, and you will see!
https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
36 ounce extra-firm tofu
3 tablespoon extra-virgin olive oil
3 tablespoon tamari sauce
3 tablespoon cornstarch or arrowroot starch

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

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

Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

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Pressure Cooker Arroz con Pollo
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
6 servings
Pressure Cooker Arroz con Pollo

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Recipe adapted from:
Mayumi Tavalero

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: 7 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

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

Instructions
In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
3 clove garlic minced
1 teaspoon crushed red pepper
2 teaspoon white vinegar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
1 tablespoon extra virgin olive oil
3 cup chicken stock warmed
¼ teaspoon saffron threads
1 teaspoon Kosher salt
1 each red onion small, ½ inch dice
1 each red bell pepper seeded and diced
1 each green bell pepper seeded and diced
1 each jalapeno pepper more or less to taste, seeded and finely chopped
4 each Roma tomato diced
1 teaspoon ground cumin
1 each bay leaf
2 cup long-grain rice uncooked

Cooking Tools Required
Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

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

Nutrition
Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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Authentic Korean JapChae
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Authentic Korean JapChae

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Nut Free Vegan Vegetarian
JapChae is a Korean stir fry dish made with cellophane (yam starch) noodles and vegetables. It's topped with a slightly sweet soy-sesame sauce for a perfect balance of sweet and salty.

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Instructions
Place cooked noodles in a large bowl. Toss with soy sauce and sesame oil.
After thoroughly cleaning the spinach bunch, cook in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon avocado oil to the pan. Place the carrots, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce dry yam starch noodle cooked according to package directions, then chopped in 7-8 inch lengths
10 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 bunch spinach
2 carrot medium, julienne
2 yellow onion small, slivered
4 cup cremini mushroom sliced
1 bunch green onion cut into 1-inch lengths on the diagonal
6 clove garlic finely chopped
2 tablespoon soy sauce
2 tablespoon sesame oil
2 tablespoon avocado oil plus more if necessary
For the sauce:
6 tablespoon soy sauce
8 tablespoon granulated sugar or your favorite sweetener equivalent
5 tablespoon sesame oil
1/2 teaspoon freshly ground black pepper more or less to taste
2 tablespoon toasted sesame seeds

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wok

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

Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 870mg | Potassium: 648mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8440IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 3mg

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Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
12 servings
Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Serving Size: 6 ounces

Egg Free Nut Free
This package includes 3 delicious pork dinners, Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw. Each serves four people for a total of 12 meals.

Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw quantity

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Instructions
Cook the pork:
Add the pork to the pressure cooker along with the salt, pepper, garlic, and water. Cook on high pressure for 40 minutes. Turn off the pressure cooker and quick-release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat. Divide cooked pork into thirds (1/3 for each recipe)
Prep the vegetables:
Core cabbage and thinly slice. Set aside 4 cups of the sliced cabbage in a medium bowl for the tacos. Place remaining cabbage in a large bowl and toss with 1 ½ tablespoons salt. Place in a colander to drain for 30 minutes. Meanwhile, shred 2 carrots and add 1/3 to the bowl of sliced cabbage for the tacos, along with the cilantro. Finely chop the remaining carrot, then chop the onion and celery for the ragu.
Make the ragu:
Heat a large saute pan over medium-high heat. Add olive oil and butter. When butter foams, add the onion, celery, and chopped carrot, sautéing until vegetables are soft, about 10 minutes. Add the white wine, cooking until the wine has evaporated. Add the milk, cooking off liquid, about 10 minutes until very little remains. Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. While the sauce is cooking bring a large pot of water to a boil, add 1 tablespoon Kosher salt, add the pappardelle and cook until al-dente, about 10 minutes (save about 1 cup of the pasta water). When pork is finished add 1 portion (1/3 of total cooked pork) to the ragu and if needed this with a bit of the pasta water. Continue simmering until other dishes are finished.
Finish the coleslaw:
In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed, and vinegar. Season with Kosher salt and pepper. Add the drained cabbage and 2/3 of the shredded carrots. Toss to coat evenly with the dressing, then cover and refrigerate.
Make the Korean BBQ sauce:
In a small saucepan set over medium heat, combine the soy sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, black pepper, ginger, garlic, and green onions. Bring to a simmer. Meanwhile, mix the cornstarch and water until smooth. Whisk in the cornstarch slurry and bring back to a simmer. When pork is finished add 1 portion (1/3 of total cooked pork) to a medium bowl and add the Korean BBQ, a little at a time, to taste.
Finish the pulled pork sandwiches:
Add last portion (1/3 of total cooked pork) to another medium bowl and toss with customer's favorite BBQ sauce, more or less to taste.
Assemble all the dishes:
For the pulled pork sandwiches, fill each soft bun with pulled pork mixture and coleslaw. For the Korean tacos, wrap tortillas in a paper towel and heat in the microwave. Fill tortillas with the pork mixture. Add lime juice to the taco cabbage mixture and toss; add to tacos. Toss the pappardelle with the ragu.

Cook Times

Active Prep40

Hands-On Cook60

Hands-Off Cook0

Passive0

Total Time1 hour 36 minutes

Recipe Serving Size12

Ingredients

Ingredients
3 ½ pound pork shoulder or boneless pork ribs
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
5 clove garlic peeled and smashed
1 cup water
For the pork ragu over pappardelle:
1 tablespoon extra virgin olive oil
2 tablespoon butter
1 onion diced
2 stalk celery finely chopped
1 carrot finely chopped
1 cup white wine dry, such as Sauvignon Blanc
1 cup whole milk
28 ounce canned whole peeled plum tomatoes diced
1 cup Parmesan cheese
1 pound pappardelle dry
For the pulled pork sandwiches with coleslaw:
½ head green cabbage large, thinly sliced
1 ½ tablespoon Kosher salt
½ cup mayonnaise
4 teaspoon granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon celery seeds
2 tablespoon apple cider vinegar
2 carrot shredded
½ cup BBQ sauce customer's favorite
4 soft bun such as Hawaiian, Brioche, or Potato
For the Korean style pork tacos:
For the BBQ sauce (makes about 1½ cups)
¾ cup low-sodium soy sauce
¾ cup brown sugar
2 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
½ teaspoon freshly ground black pepper
1 tablespoon fresh ginger grated
5 clove garlic squeezed through a garlic press
2 stalk green onion minced
2 tablespoon corn starch mixed with ½ cup water
For the taco:
½ head green cabbage or red or mixed, large head, thinly sliced
1 carrot shredded
⅓ cup fresh cilantro chopped
1 lime juiced
8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
1 avocado ripe, sliced

Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Grater, Measuring cups and spoons, Microwave, Mixing bowls, Saucepan, Sharp Knives, Top Stove

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Korean Bulgogi Lettuce Wraps
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Korean Bulgogi Lettuce Wraps

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 wraps

Dairy Free Egg Free Gluten Free Nut Free
These tasty bundles of marinated beef and rice are the perfect combination of sweet, salty, and spicy. Pair with Asian Slaw for a complete meal.

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

Instructions
Cook rice according to package directions.
Thinly slice beef and place in a medium bowl.
In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
Heat a grill pan or large saute pan over medium-high heat.
Add oil and cook meat slices to desired doneness.
To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive10

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 cup medium grain white rice
2 pound ribeye steak
1 tablespoon avocado oil
For the marinade:
5 tablespoon soy sauce or gluten free soy sauce
2 tablespoon brown sugar packed
2 tablespoon green onion finely sliced
4 clove garlic minced
1 tablespoon sesame seeds
2 tablespoon sesame oil
½ teaspoon freshly ground black pepper
Options for serving
3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
carrot grated
radish thinly sliced or julienned
green onion thinly sliced
serrano pepper sliced
kimchi
Sriracha sauce
1/2 teaspoon sesame seeds
fine herbs such as mint, basil, cilantro, and/or shiso leaves

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat beef and rice, covered in microwave on medium power until warm.

Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6967IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
FSA/HSA eligible
Up to 10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
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.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

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

Instructions
Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
2 tablespoon soy sauce
4 tablespoon monk fruit sweetener or few drops liquid stevia
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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Extra Vegetable Fried Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Extra Vegetable Fried Rice

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Nut Free Refined Sugar Free Vegetarian
If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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

Instructions
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup medium grain brown rice cooked according to package directions
5 tablespoon avocado oil divided
4 egg whisked together
2 white onion small, finely chopped
4 carrot medium, finely chopped
1 cup snow peas
1 cup broccoli cut into very small pieces for quick cooking
1 cup red bell pepper
1 cup frozen green peas
1/2 teaspoon Kosher salt more or less to taste
2 tablespoon fresh ginger grated
4 clove garlic large, pressed or minced
Pinch crushed red pepper
2 cup baby kale
6 stalk green onion chopped
2 tablespoon low-sodium soy sauce
2 teaspoon toasted sesame oil
Optional for serving:
chili-garlic sauce

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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Plain Medium Grain White Rice
$0.00 Cooking Fee
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6 servings
Plain Medium Grain White Rice

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 3/4 cup cooked rice

Dairy Free Egg Free Gluten Free
Medium grain white rice is traditionally served in Japanese and Korean cuisines.

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Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Important:
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive10

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup medium grain white rice
2 cup water

Cooking Tools Required
Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

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

Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes
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Up to 10 servings
Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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Recipe adapted from:
An Le

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$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Refined Sugar Free Soy Free Vegan Vegetarian
Italian influences shine through in this yummy, creamy and passionate Peruvian pesto pasta sauce with spinach, basil and green veggies. Serve it with noodles or rice and your choice of protein. Vegans, vegetarians and omnivores favorite.

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Instructions
Make the Sauce
Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.
Make Pasta and Veggies
Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.
Put it all together
When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.
Tips
For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ cup extra virgin olive oil
1 red onion diced
4 clove garlic
5 cup fresh spinach
2 cup fresh basil
1 cup canned full-fat coconut milk
1 cup cashew cheese
½ cup pecans
2 pound spaghetti
1 cup asparagus
1 cup frozen green peas

Cooking Tools Required
Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
The green sauce will keep in the fridge for up to 3 days, and freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta.

Nutrition
Calories: 686kcal | Carbohydrates: 81g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 26mg | Potassium: 593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 5mg

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Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers
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8 servings
Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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Recipe adapted from:
Mayumi Tavalero

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$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.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy
With this selection you get two great dishes. First, enjoy the spicy, salty, sweet flavors of Korea with a delicious lean ground beef and whole grain rice bowl, and second, ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender. You will get 4 servings of each dish.

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Instructions
Korean Beef Rice Bowl
Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
Sauté the bean sprouts for 1-2 minutes; set aside.
In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.
Ground Beef and Wild Rice Stuffed Bell Peppers
Cook wild rice according to package directions.
Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook40

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Korean Rice Bowls:
1.3 cup brown rice cooked according to package directions
1 tablespoon avocado oil
1 pound 90% lean ground beef
4 cup fresh spinach
8 ounce red bell pepper julienned
1 cup bean sprouts
2 clove garlic minced
for the sauce:
1 1/2 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 teaspoon chili garlic sauce
1 teaspoon granulated sugar
1 teaspoon sesame seeds
1/2 teaspoon freshly ground black pepper
For the Ground Beef and Wild Rice Stuffed Bell Peppers
4 each large bell pepper
1 pound ground beef
1 cup wild rice cooked according to package directions
1 each small onion finely chopped
2 clove garlic minced
14.5 ounce canned diced tomatoes drained
1 teaspoon paprika
1 teaspoon dried oregano
1/3 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch skillet, 8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 492kcal | Carbohydrates: 46g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 432mg | Potassium: 793mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2505IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 5mg

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Peruvian Honey Glazed Sweet Potato with Salsa Criolla
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Up to 10 servings
Peruvian Honey Glazed Sweet Potato with Salsa Criolla

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Recipe adapted from:
An Le

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Cilantro, lime, and honey, give these sweet potatoes a unique and delicious taste. Sweet potatoes contain vitamin A and C, as well as complex carbs and fiber.

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Instructions
Preheat the oven to 350 F
Peel the sweet potatoes and cut into 3/4 inch cubes
Toss cubes with olive oil
Cover baking sheet with foil and spray with olive oil
Put cubes on sheet and roast at 350 F until soft for about 20-30 minutes
Heat honey in sauce pan on low heat for 10 minutes
Thinly slice onion and rinse them in water and drain
Toss together cilantro and onions and season with salt
Once sweet potatoes are done, put them in a large mixing bowl and pour on the honey and fold.
Place on a plate or bowl and garnish with the onion mix

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 each sweet potato large
2 tablespoon extra virgin olive oil
1 each red onion
1 cup fresh cilantro chopped
1 each lime
½ teaspoon Kosher salt
½ cup honey

Cooking Tools Required
Baking Pan, Cutting board, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on medium power until heated through, mixing once during heating.

Nutrition
Calories: 161kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 345mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12933IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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Asian Turkey Lettuce Wraps
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FSA/HSA eligible
4 servings
Asian Turkey Lettuce Wraps

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Recipe adapted from:
Mayumi Tavalero

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.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
These tasty low carb lettuce wraps are full of flavor and extra veggies.

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Prepare the Filling:
Heat the sesame oil in a large pan over medium heat.
Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.
Add Vegetables:
Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.
Prepare Lettuce Wraps:
While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.
Assemble the Wraps:
Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.
Serve:
Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha sauce optional
1 tablespoon honey
2 clove garlic minced
1 tablespoon fresh ginger grated
1/2 cup carrots shredded
1 cup red bell pepper chopped
1 cup frozen green peas
1/2 head iceberg lettuce or butter lettuce, leaves separated
Optional for garnish:
1/2 cup unsalted roasted peanuts chopped
1/2 cup green onions chopped

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in a saute pan over medium heat or in the microwave on high power.

Nutrition
Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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Garlic Butter Cashew Chicken
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4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

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$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Pan Con Tomate (Spanish Tomato Bread)
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Up to 10 servings
Pan Con Tomate (Spanish Tomato Bread)

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Recipe adapted from:
SUZY KARADSHEH

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$0.00 Cooking Fee
Serving Size: 2 slices

Dairy Free Egg Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.

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Instructions
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 loaf ciabatta bread or similar hearty bread
6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
2 tablespoon Extra virgin olive oil
4 clove garlic sliced in half
pinch sea salt
1 splash lime juice

Cooking Tools Required
Cutting board, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Nutrition
Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms

Korean Chapchae or Japchae with Broccoli and Mushrooms

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Crispy Baked Tofu

Crispy Baked Tofu

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Pressure Cooker Arroz con Pollo

Pressure Cooker Arroz con Pollo

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Authentic Korean JapChae

Authentic Korean JapChae

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Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

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Cook the pork:

Prep the vegetables:

Make the ragu:

Finish the coleslaw:

Make the Korean BBQ sauce:

Finish the pulled pork sandwiches:

Assemble all the dishes:

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Ingredients

For the pork ragu over pappardelle:

For the pulled pork sandwiches with coleslaw:

For the Korean style pork tacos:

For the BBQ sauce (makes about 1½ cups)

For the taco:

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Korean Bulgogi Lettuce Wraps

Korean Bulgogi Lettuce Wraps

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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