Recipes

Servings: 4

INGREDIENTS

1# ground beef, 1.5 tsp baking soda, 1 Tb water, salt and pepper, 1 diced Bell Pepper, 1 Diced Red Onion, 2 Tb cooking oil, 12 oz tomato sauce, ¾ cup ketchup, 2 Tb brown sugar, 2 tsp Garlic granules, 2 Tb Worcestershire sauce, 1 Tb Yellow mustard, 1 tsp Chili powder, Buns 6-8, Shredded Lettuce

DIRECTIONS

1. sprinkle beef with baking soda and water, mix well and rest for 15 mins
2. Heat oil in a pan and saute peppers and onions until beginning to soften 3-5 mins.
3. Add meat and use potato masher or wooden spoon to break up meat into smaller and smaller chunks.
4. Season with a little salt and pepper. Let brown then stir.
5. Mix tomato sauce, ketchup, brown sugar, garlic, worcestershire, mustard, and chili powder together before adding to the pan.
6. Stir sauce and meat/vegetable mix together and bring to a simmer then lower heat and let cook for 10-20 minutes until sauce tightens.
7. Serve on a bun plain or with a crunchy contrast like shredded lettuce, pickles, or cabbage slaw.

Servings: 25 (1 cup portions)

INGREDIENTS

25 C Chopped Kale (12.5 LB), 0.2 C Olive Oil, 0.7 TSP Salt, 10 C Broccoli (fresh or frozen),2.5 C Carrots – Shredded, 10 Ears of Sweet corn – shucked and kernels cut from the cob, 1.25 C Red Onion – Diced, 1.25 Cup Sunflower Seeds, 1.25 C Cranberries – dried

DIRECTIONS

• Massage your chopped kale with olive oil and a pinch of salt. Rub with fingers until kale begins to darken and tenderize. This makes it taste great and give the kale a silky texture.
• In a large bowl combine kale, broccoli, carrots, onion, sunflower seeds, and cranberries. Toss with either a Lemon Zest Dressing or a blue Balsamic Vinaigrette

Servings: 1 Cup

INGREDIENTS

• 1/2 cup Garlic, granulated
• 1/4 cup Onion powder
• 2 Tablespoon Cumin, ground
• 2 Tablespoon Coriander, ground
• 2 teaspoon Chili powder
• 1 Tablespoon Paprika
• 2 teaspoon Oregano
• 1 teaspoon Black pepper

DIRECTIONS

• Mix all ingredients and store in a cool dry place

For Marinade:

• 2 teaspoon spice blend + 2 teaspoon vinegar + 2 teaspoon blend oil + 1/2 teaspoonsalt PER 2 cups dice

Servings: 6

INGREDIENTS

Butternut Squash – ½ cup peeled, seeded, diced into small cubes, ⅓ cup minced green bell pepper ,¼ cup minced scallions ½ cup minced yellow onion, ¾ cup rinsed brown rice, drained, ⅓ cup frozen peas thawed, ⅓ cup dried cranberries , 1 T vegetable oil , 3 T reduced sodium soy sauce, 2 cups low-fat, reduced sodium, chicken broth, heated

DIRECTIONS

• Preheat oven to 400 °F
• Coat butternut squash in oil, season with salt and pepper, Roast in oven for 40-45 minutes till squash is tender, Heat oil in wide pot on medium heat. Add onions and peppers and saute for 2-3 until tender, Stir in rice and cranberries for 1 min
• Pour in broth and soy sauce and bring to a boil. Reduce heat to low, cover pot and cook for 45-60 minutes until all liquid is absorbed. Remove from heat and let rest for 15 minutes. Just before serving, stir in peas, scallions and roasted squash.

Servings: 6

INGREDIENTS

1/8 gallons Milk (1%), 1/8 quart Water, 3/4 oz butter, 1/8 cups Maple Syrup or 3 cups brown sugar, 1/2 pound Oats (rolled, dry), 3/8 pound Strawberries frozen (defrosted) 1/8 tsp cinnamon,1/8 Tbsp salt

DIRECTIONS

• Puree ⅓ of strawberries with some of the liquid then mix all water, milk, and strawberry puree together.
• In steam kettle or tilt skillet bring water and strawberry milk to a boil and lower to medium heat. Meanwhile, chop remaining strawberries.
• Add the butter, maple syrup, cinnamon, and salt to heated liquids and stir until dissolved.
• Then add the oats and 3 pounds chopped strawberries and stir constantly for 5-8 minutes until it begins to thicken.
• Reduce heat and stir until desired consistency. Taste for sweetness and strawberry flavor.
• Transfer to 2.5” hotel pans and hold at 135 degrees for service. Scoop 6oz serving and garnish with some strawberries.

Servings: 4

INGREDIENTS

• 10 Medium Raw Carrots
• 4 TBSP Vegetable oil
• 4 TBSP Canola oil
• 1/2 TSP Ground Cinnamon
• 1/2 tsp Table Salt

DIRECTIONS

• Preheat oven to 425.
• Peel and cut carrots into 0.5 by 3 inch batons. Arrange carrot batons in a single layer on two baking trays and then rub over oil. Bake for 13-14 minutes until softened.
• Remove carrot fries from oven. Scatter salt and cinnamon liberally & enjoy!

Servings: 1.25 cup

INGREDIENTS

½ cup Garlic powder, ¼ cup Onion powder, 2 Tablespoons Black pepper, 2 Tablespoons Chili powder, 1 Tablespoon Coriander, 1 Teaspoon Cinnamon, 1 Teaspoon Cardamom, ½ Teaspoon Nutmeg, ½ Teaspoon Clove

DIRECTIONS

Mix all ingredients and store in an airtight container.

Dry Marinade ratios:

2:1:1:1 (Shawarma rub, Salt, Brown sugar, Vinegar powder or Citric acid)

eg. 2 tsp Rub+1 tsp Salt+1 tsp Brown sugar+1 tsp Vinegar powder or citric acid = 5 teaspoons Shawarma Dry Marinade

Wet Marinade (1 pound of meat, marinate 1-4 hours):

2 Tablespoons Ghada’s Shawarma Rub

1 Tablespoon Salt

2-3 Tablespoons Maple Syrup or Honey

2 Tablespoons Greek Yogurt or Sour Cream (Oil if DF)

¼ cup White vinegar

Whisk all ingredients and mix with sliced meat or vegetables.

Let sit covered in refrigerator for 15 minutes to 2 hours. You can also marinate without vinegar for 24 hours then add vinegar and mix thoroughly 15 minutes to 2 hours before cooking to depart more spice flavor.