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Jasmine White Rice
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
1-10 servings
Jasmine White Rice

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 45 customer ratings
(9 customer reviews)

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

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
An essential side dish that pairs well with many of our flavorful dishes!

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

Instructions
Measure rice into a deep sized pot with a fitted lid
Rinse rice 2-5 times or until water is clear
Add water and salt
Bring to a light boil. You should see bubbles forming on the surface of the water
Cover pot tightly with lid
Reduce heat to low
Simmer rice while covered 12-15 minutes
After 10 minutes, remove lid
Use a spoon to make a well in the middle, allowing you to see bottom of pot
If all or most of water is absorbed continue with next step
If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
When all of water or most of it has been absorbed, replace lid and switch off heat
Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup jasmine white rice
¼ teaspoon Kosher salt
6 cup water

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

Reheating/Serving Instructions
When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

Nutrition
Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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Sonoran Mexican Rice
$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Rated 4.00 out of 5
1-10 servings
Sonoran Mexican Rice

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Recipe adapted from:
Syd Bailey

Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Serving Size: 1 cup

Dairy Free Egg Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This traditional Sonoran Mexican rice makes a great side dish to any meal.

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

Instructions
Heat oil in large skillet. Cook rice over med heat until slightly browned. About 5 minutes
Add garlic, onions and all spices. Cook for additional 2 minutes
Add chilis, tomato and stock or water. Stir to combine. If using put peas and carrots on top
Cover with lid and reduce heat to simmer. Simmer for 15 minutes. Remove lid and fluff with fork

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 ½ cup long grain white rice rinsed
2 tablespoon extra virgin olive oil
⅔ cup onion diced
2 tablespoon garlic minced
2 teaspoon ground cumin
1 tablespoon chili powder preferably California or New Mexico
1 teaspoon fresh marjoram or fresh oregano. If using dried use ⅔ less
Kosher salt and freshly ground black pepper
4 ounce canned green chilis ortega or any roasted green chili. chopped
8 ounce canned tomato sauce
4 cup vegetable stock Or 5 cups of water mixed with 2 tablespoons of vegetable bullion
1 cup carrot frozen (optional)
1 cup frozen green peas frozen ( optional)

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in a sauce pot, add a cup of water witha tablespoon of veggies bullion, or instead, add one cup of vegetable stock. Adjust with salt and pepper to tate. Heat on medium-high for 5-6 minutes.

Nutrition
Calories: 233kcal | Carbohydrates: 45g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 566mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2804IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg

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Mexican Black Beans
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Mexican Black Beans

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Recipe adapted from:
Jen Stone

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: 4 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

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

Instructions
Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
Add the undrained black beans and spices, stir well and bring to boil.
Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
45 ounce canned black beans do not drain
1 cup onion chopped
8 clove garlic
1 tablespoon extra virgin olive oil
1½ teaspoon Kosher salt adjust to taste
¾ teaspoon cayenne pepper adjust to taste
1 tablespoon ground cumin adjust to taste
½ cup fresh cilantro chopped

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

Nutrition
Calories: 141kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 841mg | Potassium: 441mg | Fiber: 9g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg

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Authentic Refried Pinto Beans
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Authentic Refried Pinto Beans

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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: 1/2 cup

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 Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipes uses high quality canned beans for it's great consistency and taste.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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Instructions
Place a medium saucepan over medium-high heat and add the olive oil.
When pan is warm add the chopped onion and saute for 5 minutes or until onions are soft and translucent.
Add the garlic, chili powder and cumin. Saute an additional 30 seconds.
Add the beans and water. Bring to a boil, turn down to a simmer, cover and cook for 5 minutes.
Remove from heat. Using a potato masher, mash at least half the beans.
Stir in the lime juice.
Taste and correct for salt. Add water if needed for desired consistency.

Cook Times

Active Prep8

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time13 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil or lard (not for vegan or vegetarian)
1 white onion small, chopped
4 clove garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
60 ounce canned pinto beans rinsed and drained
1 cup water
1 lime juiced

Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave, covered on high power. Stir halfway through cooking time.

Nutrition
Calories: 176kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 512mg | Fiber: 8g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg

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Cilantro Lime Jasmine Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Cilantro Lime Jasmine Rice

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Recipe adapted from:
Love and Lemons

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: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This simple but flavorful rice pairs especially well with Shrimp and Vegetable Stir Fry or Green Chili Pork .

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

Instructions
Combine the rice, water, and 1/3 of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2/3 of olive oil, salt, lime juice, cilantro, and jalapeño. Stir to combine and season to taste.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup jasmine white rice
4 cup water
3 teaspoon extra virgin olive oil
1 cup fresh cilantro chopped
1 each lime juiced and zested
2 clove garlic minced
1 teaspoon Kosher salt adjust to taste
4 sprig scallion finely chopped
1 each jalapeno pepper deseeded and diced

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave, covered, on high heat until warm.

Nutrition
Calories: 217kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 95mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

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Mango Salsa
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
1-10 servings
Mango Salsa

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Recipe adapted from:
Cookie and Kate

Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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

Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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Mexican Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Mexican Cauliflower Rice

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

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 Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This very low carb Mexican cauliflower rice is a healthy, paleo-friendly, keto-friendly, vegan side dish recipe that is bursting with Mexican flavors! It is the perfect side dish to taco bowls, fajitas, or inside burritos.

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

Instructions
Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits like rice. Be careful not to turn it mushy.
Heat oil in a large pan and add onions, garlic, and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant, about 2-3 minutes If you don’t like the food too spicy, de-seed the jalapeno.
Add the riced cauliflower and cook 3 to 4 minutes until tender.
Now add in cumin, paprika, black pepper, salt, tomato sauce. Continue to stir around until the tomato sauce dissolves in the mixture. If the mixture is too dry, add in water by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Remove from heat and stir in the chopped cilantro.
Serve hot with garnished cilantro, lime juice, and added salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
1 tablespoon extra virgin olive oil or avocado oil
1 onion small, finely chopped
5 clove garlic minced
1 jalapeno pepper finely chopped
8 ounce canned tomato sauce
2 teaspoon ground cumin
1 teaspoon Kosher salt or to taste
1 teaspoon paprika or red chilli powder
½ teaspoon freshly ground black pepper
2 tablespoon fresh cilantro chopped
FOR TOPPING - OPTIONAL
1 lime juiced
avocado sliced
fresh cilantro
1 jalapeno pepper diced

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

Reheating/Serving Instructions
Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months. Reheat in a microwave until it's warm all the way through.

Nutrition
Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 1mg

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Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Brown Rice

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Delicious side dish and super tasty!

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Instructions
Heat pot over medium heat
Add oil, swirling to coat pan
Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
Add broth, water, and salt
Bring to a boil
Reduce to low and simmer with lid on
Simmer until water has been absorbed, about 40-45 minutes
Remove from heat, keep lid on, and let rice sit 19 minutes
Remove lid and fluff with fork
Fold in parsley

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
½ teaspoon Kosher salt
¼ cup Italian parsley chopped, optional

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

Reheating/Serving Instructions
Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Roasted Mexican Inspired Zucchini
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Roasted Mexican Inspired Zucchini

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Recipe adapted from:
Elizabeth Lindemann

Rated 5 out of 5 based on 5 customer ratings

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

Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Vegan Vegetarian Whole 30
This Roasted Mexican Inspired Zucchini is bursting with flavor- spicy, savory, and slightly smoky. Makes a great low-carb side dish! Note: Omit cheese for vegan, whole 30, and Paleo.

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Instructions
Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a bowl, mix the diced zucchini, olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated.
Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.
Make it vegan, Paleo, Whole 30: omit the cotija cheese.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
40 ounce zucchini 1/2 inch dice. For 10 servings about 8 medium zucchinies.
4 tablespoon extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
8 ounce cotija cheese crumbled, for vegan - omit cheese
2 each lime juiced
4 tablespoon fresh cilantro chopped

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 sauté pan over medium-high heat or in the microwave on medium power.

Nutrition
Serving: 4ounce | Calories: 135kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 24mg | Calcium: 136mg | Iron: 1mg

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Thai Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Thai Cauliflower Rice

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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!

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

Instructions
*If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

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

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Fried Rice with Soy Sauce and Eggs 2
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Fried Rice with Soy Sauce and Eggs 2

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Recipe adapted from:
Jun Cai

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Serving Size: 2 cups

Nut Free Vegetarian
This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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Instructions
1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
4. Add the rice, breaking up any large chunks.
5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
7. Remove from heat and add sesame oil and green onion

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook35

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup long grain white rice
3 tablespoon avocado oil
3 each egg
2 each carrot
3 head baby bok choy
3 tablespoon soy sauce
1.5 teaspoon dark soy sauce
2 teaspoon sesame oil
3 each dry red chili
3 stalk green onion
1 teaspoon fresh ginger
1 each yellow onion
1 tablespoon white pepper
2 tablespoon chicken bouillon powder

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through or on the cooktop over medium-high heat.

Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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Vegetarian Stuffed Peppers
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8 servings
Vegetarian Stuffed Peppers

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Recipe adapted from:
Cookie and Kate

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$0.00 Cooking Fee
Serving Size: 1/2 stuffed pepper

Vegetarian
These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan.
https://cookieandkate.com/vegetarian-stuffed-peppers-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-23540802&utm_medium=social&utm_source=linkin.bio#tasty-recipes-37483-jump-target

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https://cookieandkate.com/vegetarian-stuffed-peppers-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-23540802&utm_medium=social&utm_source=linkin.bio#tasty-recipes-37483-jump-target

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Instructions
1. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
2. In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
3. Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
4. Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
5. Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
6. To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
7. Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the roasted peppers:
4 red bell pepper large, halved from stem to base, seeds and membranes removed
1 tablespoon extra virgin olive oil more or less as needed
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
Filling and topping:
½ cup long-grain brown rice cooked according to package directions
2 tablespoon extra virgin olive oil
1 yellow onion large, chopped
½ teaspoon Kosher salt more or less to taste
2 cup cherry tomatoes halved or quartered if large
½ cup fresh cilantro plus more for garnish
4 clove garlic pressed or minced
1 ½ teaspoon chili powder
1 teaspoon ground cumin
15 ounce canned pinto beans rinsed and drained
1/2 freshly ground black pepper more or less to taste
1 tablespoon lime juice
4 ounce grated cheddar cheese

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Pot with lid

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 224kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 686mg | Potassium: 438mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2371IU | Vitamin C: 87mg | Calcium: 147mg | Iron: 2mg

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Mexican Black Beans-Diabetes Friendly
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FSA/HSA
1-10 servings
Mexican Black Beans-Diabetes Friendly

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 3 oz

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 Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

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Instructions
Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
Add the undrained black beans and spices, stir well and bring to boil.
Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
30 ounce canned black beans do not drain
1 cup onion chopped
8 clove garlic
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon cayenne pepper adjust to taste
1 tablespoon ground cumin adjust to taste
½ cup fresh cilantro chopped

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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Grilled Corn on the Cob in Husks
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Rated 0 out of 5
1-10 servings
Grilled Corn on the Cob in Husks

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Recipe adapted from:
Holly Nilsson

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$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Instructions
To Grill Corn in Husks
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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Clean Diet Mexican Spiced Red Lentils
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1-10 servings
Clean Diet Mexican Spiced Red Lentils

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 4 ounces

Brain Food Egg Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

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Instructions
Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
In the meantime, rinse the lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to a boil.
Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with cilantro and yogurt (optional).

Cook Times

Active Prep10

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 onion small, chopped
2 tablespoon avocado oil
2 ½ cup red lentil
4 cup water
6 tomato large, diced
3 ½ teaspoon ground cumin
2 ½ tablespoon chili powder
2 ½ tablespoon garlic powder
2 ½ tablespoon onion powder
2 ½ tablespoon paprika
3 teaspoon Kosher salt
1 teaspoon cayenne pepper
3 clove garlic crushed
For optional topping (no yogurt for vegan):
½ cup plain Greek yogurt
½ cup fresh cilantro chopped

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

Reheating/Serving Instructions
Heat lentils in a saucepan set over medium heat until heated through.

Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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Grilled Corn on the Cob Without Husks
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Rated 0 out of 5
1-10 servings
Grilled Corn on the Cob Without Husks

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Recipe adapted from:
Holly Nilsson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Instructions
To Direct Grill Corn Without the Husks
Preheat grill to medium heat.
Remove husks and silk from corn. Brush each piece with olive oil.
Place corn directly on the grill and cook 10-15 minutes turning occasionally.
Remove from grill and serve with butter, salt & pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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