Allergen Free Kitchen! Available Anytime Hours

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Allergen Free Kitchen! Available Anytime Hours

Monday Week 3 Quinoa Taco Bowl with Pulled Chicken, Lettuce, Pico de Gallo, Lunch Avocado, “Sour Cream” served with Corn Crisps and Roasted Corn & Vegetable Salad Traditional Pot Roast served with Mashed Root Vegetables and Dinner Carrots & Peas Spinach, Artichoke and Buckwheat Stuffed Portobello Mushroom Vegan Entrée with Lemon Thyme Vinaigrette served with Simple Arugula Salad Tuesday Lunch BBQ Pulled Pork Butt with Caramelized Onions served with Butternut Squash Mac & Cheese and Shaved Cabbage Slaw Allergen Free Carved Cajun Roasted Turkey Breast served with Wild Rice Pilaf Dinner and Ratatouille Kitchen! All Day Vegan House-made Potato Parsnip Gnocchi with Wild Mushroom Ragout and Broccoli Rabe Available Anytime Wednesday Vegan Gluten Free Pasta Lunch Greek Roasted Chicken served with Pesto Soft Polenta and “Parmesan” Roasted Brussels Sprouts Scratch Marinara Sauce Cuban Beef Picadillo over House Made Arepa with Chimichurri Dinner Vegan Soup of the Dayr Sauce, Salsa Roja and Roasted Pineapple & Spinach Salad Fresh Portable Fair Tuscan White Bean Cakes with Fresh Tomato Basil Sauce served Vegan Entrée with Pesto Soft Polenta and “Parmesan” Roasted Brussels Sprouts Hours Thursday Sunday – Saturday Loaded Nachos – Lean Turkey, Corn Tortilla, Butternut Cheese Sauce, Spanish Rice, Pinto Beans, Lettuce, Red Onion, Chipotle 11:00 AM – 8:00 PM Lunch Crema and Pico de Gallo served with Spicy 3 Bean Salad Turkey and Brown Rice Meatball Stroganoff served with GF Dinner Herbed Pasta and Glazed Carrots Vegan Entrée Lentil and Cauliflower “Meat” Loaf served with Butternut Squash Mac & Cheese and Shaved Cabbage Slaw Friday Lunch Beef Stuffed Peppers served with Buckwheat Pilaf and Zucchini and Squash Dinner General Tso Tempura Chicken served with Brown Rice Pilaf and Sautéed Ginger Garlic Baby Bok Choy Tempura Cauliflower Stir Fry served with Brown Rice Pilaf and Vegan Entrée Sautéed Ginger Garlic Baby Bok Choy Saturday Indian Spiced Wings with Spicy Honey Glaze served with Basmati Lunch Rice and Bhindi Vegetables Jambalaya with House Made Sausage served with Cauliflower Dinner Rice and Okra Sweet Potato and Swiss Chard Enchiladas with Chickpea Cream Vegan Entrée served with Basmati Rice and Bhindi Vegetables Sunday Lunch Chicken Fajitas with Spanish Rice, Sautéed Peppers and Onions, Pico de Gallo and House-made Guacamole Cranberry Glazed Grilled Pork Chops served with Rice Pilaf and Dinner Sautéed Green Beans Chickpea Crepe Tacos with Eggplant and Pico de Gallo Vegan Entrée .

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Simply Good Food BANANA PEPPERS
Newsletter May, 2016 Food Stamp Nutrition Education Program Texas A&M AgriLife Extension Service, Texas Department of Human Services, and USDA Food & Nutrition Services Cooperating Sherri Halsell, CEA, FCS, Clay County, Texas A&M AgriLife Extension Service, 210 W. Ikard, Suite B., Henrietta, Texas 76365 940/538-5042 * 940/538-5052 * FAX 940/538-5653 * [email protected] ****************************************************************************************** Simply Good Food Hints: 1) Select thick-fleshed peppers for peeled peppers: other-wise you will find yourself with little BANANA left. 2) Remember that peeled peppers have a more intensified flavor and softer texture than unpeeled PEPPERS peppers. “Pepper” is a confusing word in the Peeling Sweet Peppers world of vegetable cookery. Many recipes refer to less mature fruits known Start with the thickest-fleshed peppers you can find as sweet, green, globe, bell and because they are easier to peel and you lose led flesh than with thin-walled peppers. “mangoes” in the Midwest – and have nothing to do with the fruit. These are one of the few Lay the peppers in a broiler pan, and broil until their vegetables that can be frozen without blanching. Buy skins blister (2-3 minutes). With a tong or long fork, when they are plentiful. Small packets of frozen slightly rotate them and continue turning until the chopped peppers can be counted on to add zest to many peppers are completely charred, then pop them into a types of dishes. paper bag. Close the bag and let the peppers sit in it for Without any question, you can eat fresh peppers 15-20 minutes; the charred skin steams loose from the without removing their skins.
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Banana Peppers
~ 00 (1..., ~ 0. ° ,'. 0::: "'"7 ,-' - p ~ ~",:!;;;r F «.1/ I~ Peppers -Banana ~ "Pepper" is a confusing word in the world of vegetable cookery. Many recipes refer to less mature ~ ~T. :.:1 fruits known as sweet, green, globe, bell and "mangoes" in the Midwest-and have nothing to do with '/. ~~" the fruit. These are one of the few vegetablesthat can be frozen without blanching. Buy when they 2 are plentiful. Small packets of frozen chopped peppers can be counted on to add zest to many types !I "C of dishes. Without any question, you can eat fresh peppers without removing their skins. Either halve them, remove the seedsand tissue, and cut into the size you prefer, or cut a cap off the top, removethe seeds and veins with a sharp-edgedspoon, and blanch and stuff them. That is a perfectly fine way to prepare {i."'", . peppers for any dish. Unpeeled peppers are delicious raw in salads, cooked alone, or in combination with other vegetablesand meats. Marketin2: Look for fiffil7 shiney peppers with no signs of dehydration and good color (pale color denotes immaturity). Pick up the peppers: the lighter the pepper in relationship to its flesh7the more t chance that the pepper has dehydrated. Stora£!e and Preservin2: Whole fresh Wlwashed peppers will keep in the refrigerator 3-4 days. Peeled \ peppers stored in a covered conbiner will keep 1-2 days. .C,\ . r: : :.::.::' .; 1":,... Nutritional Information: The pepper, all types, are very high in Vitamin C. :,;:,:::. "/ :: ~ ., \ \1 ',. ':.;.:.::~~ Itk\~ ~. Select thick-fleshed peppers for peeled peppers: other-wise you will find yourself J;J with little left.
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TASTES from HOME Recipes from the Refugee Community PREFACE
TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages.
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Ardei Umpluå£I (Romanian Stuffed Peppers)
Ardei UmpluÅ£i (Romanian Stuffed Peppers) Romania has had an international mix of influences that yields a hearty, filling Eastern European cuisine. Wine club members will enjoy Ardei UmpluÅ£i, a Romanian dish of stuffed red or orange peppers with the Halewood Wines 2010 Prahova Valley Pinot Noir, Special Reserve. (Recipe courtesy of Wineloverspage.com). Ingredients • 12 oz ground beef, pork or a combination • 1/2 of a sweet onion, about 1 cup, chopped, divided • 1 slice white bread, soaked in warm water and squeezed dry • 1 Tbsp cooked rice • 1/2 tsp dill, finely chopped • salt and black pepper • 2 large red or orange bell peppers • 1 Tbsp olive oil • 1 Tbsp tomato paste • 1-1/2 cups water • sour cream • 1-2 Tbsp parsley, chopped In a large bowl, gently mix the ground meat, about half of the chopped onion, bread, rice, dill, and salt and pepper, to taste. Cut off the top of the peppers, remove the core and discard the seeds. Fill each pepper with the ground meat mixture. If there is any meat left over, shape it into 3/4-inch meatballs. In a pot just large enough to hold the peppers, sauté the rest of the chopped onion in the olive oil over medium-high heat until it is translucent and starting to brown. Stir in the tomato paste and then add the water. Reduce heat and simmer briefly, stirring now and then, to make a sauce. Put the stuffed peppers and any additional meatballs into the sauce; add a little more water if needed to reach close to the tops of the peppers.
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VEGETARIAN STUFFED PEPPERS SHOPPING LIST with TOMATO SAUCE 6 Large Bell Peppers (Green, Red, Yellow, Orange, Or Any Combo)
MOURAD’S VEGETARIAN STUFFED PEPPERS SHOPPING LIST WITH TOMATO SAUCE 6 Large Bell Peppers (Green, Red, Yellow, Orange, or any combo) 15 oz. Veggie Sausage (2 packages Trader Joe’s or Morningstar Farms) 2 ½ cups mushrooms, sliced* DIRECTIONS 1. Preheat oven to 400 degrees 1 cup Green Olives or 2. Cut bell peppers in half lengthwise (Keep the stem Kalamata olives, diced attached- this will help keep them upright and easier to fill). Clean out ribs and seeds, then place peppers cut side down on a lined cookie sheet and bake for 15 minutes. 1 bunch Italian Parsley, Let cool. chopped 3. Over medium heat, sauté onions & mushrooms until soft (about 5 minutes). Stir in parsley to wilt (30 to 45 seconds). Transfer to a large mixing bowl. Add olives, rice 3 large eggs (quinoa or bread crumbs), black pepper, diced sausage, parmesan cheese (optional) and mix- stir in eggs. 1 cup cooked brown rice or 4. Transfer pepper “boats” to two 11x14 casserole dishes and fill generously with veggie mixture. Bake for 30 quinoa minutes at 400 degrees. 5. For the Sauce: 1 cup parmesan cheese, 1. Sauté garlic in 2tbsps. of olive oil until fragrant (careful not to brown it). Add freshly grated tomato paste stirring for one more minute. Add tomato sauce. 1 Tbsp. Lowry Garlic Salt 2. With two cups of water, wash out tomato residue from the 2 cans and add to the sauce. Add black pepper and chili flakes (optional) 1 Tbsp. Black Pepper cover and bring to a boil. Reduce heat to low, uncover and let sauce thicken about 15 For the Sauce: minutes.
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HFN-Passover-Cookbook
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A Taste of Macedonia
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Collins Turkish Phrasebook and Dictionary Gem Edition
Copyright HarperCollins Publishers Westerhill Road Bishopbriggs Glasgow G64 2QT Fourth Edition 2016 © HarperCollins Publishers 1993, 2007, 2010, 2016 Source ISBN: 9780008135959 Ebook Edition © March 2016 ISBN: 9780008163518 Version: 2016-03-01 Collins® and Collins Gem® are registered trademarks of HarperCollins Publishers Limited www.collinsdictionary.com All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books. Entered words that we have reason to believe constitute trademarks have been designated as such. However, neither the presence nor absence of such designation should be regarded as affecting the legal status of any trademark. The contents of this publication are believed correct at the time of creation. Nevertheless the Publisher can accept no responsibility for errors or omissions, changes in the detail given or for any expense or loss thereby caused. HarperCollins does not warrant that any website mentioned in this title will be provided uninterrupted, that any website will be error free, that defects will be corrected, or that the website or the server that makes it available are free of viruses or bugs. For full terms and conditions please refer to the site terms provided on the website.
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Stouffer's Stuffed Green Peppers with Beef and Tomato Sauce 4 X 83 Ounces Green Bell Peppers Carefully Sliced Into Cups
Stouffer's Stuffed Green Peppers with Beef and Tomato Sauce 4 x 83 ounces Green bell peppers carefully sliced into cups. Generously stuffed with seasoned beef and long grain rice. Covered with a chunky tomato sauce. Contains no added MSG, no Preservatives and no Artificial Flavors. Easy preparation and portion control. 0 grams trans fat per serving. Nestlé Code: 11000343 Nestlé Case Code: 10013800300680 NUTRITIONAL VALUE Ingredients Allergens GREEN PEPPERS, WATER, COOKED BEEF, TOMATO SOY, WHEAT PUREE (WATER, TOMATO PASTE), TOMATOES (DICED TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), BLANCHED ENRICHED LONG GRAIN PARBOILED RICE (WATER, RICE, IRON, NIACIN, THIAMIN MONONITRATE, FOLIC ACID), 2% OR LESS OF SOYBEAN OIL, SUGAR, MODIFIED CORNSTARCH, SALT, SOY PROTEIN CONCENTRATE (WITH CARAMEL COLOR), DEHYDRATED ONIONS, ROLLED OATS, BLEACHED ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), POTASSIUM CHLORIDE, XANTHAN GUM, YEAST EXTRACT, OLEORESIN PAPRIKA (WITH SOY LECITHIN), DEHYDRATED SOY SAUCE (SOYBEANS, SALT, WHEAT), CARAMEL COLOR, CITRIC ACID, SPICE, DEHYDRATED GARLIC. CONTAINS SOY, WHEAT INGREDIENTS. Nutritional Fact Per 1 Pepper & Sauce (196 g) Daily Value (%) Per 100 g Calories 150 calories 77 calories Calories from Fat 50 calories 27 calories Total Fat 6 g 9 3 g Saturated Fat 2 g 10 1 g Trans Fat 0 g 0.1 g Cholesterol 20 mg 7 10 mg Sodium 520 mg 22 265 mg Carbohydrate 17 g 6 8.7 g Dietary Fiber 2 g 8 1 g Sugars 5 g 2.5 g Protein 8 g 4.1 g Vitamin A 4 115 IU Vitamin C 60 18.5 mg Calcium 2 10 mg Iron 6 0.5 mg Potassium 332 mg Polyunsaturated Fat 0.8 g Monounsaturated Fat 1 g % daily values are based on a 2000 calorie diet PREPARATION & STORAGE Preparation Storage For food safety & quality, read and follow these Storage Temperature: Frozen < 34°F COOKING INSTRUCTIONS to ensure that product Shelf Life in Days: 540 reaches an internal temperature of 165°F.
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CATERING PROFESSIONALS Full Service Catering Experts Entertaining for Every Occasion Private • Corporate • Business • Home Entertainment
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