Spiralized Soup Jars

Posted on January 10, 2017 by admin
Spiralized Soup Jars
Check out 3 of our favorite make-ahead soup jar recipes and put your spiralizer and mandoline in action! We love these soup jars for quick and easy weekday lunches. Make a whole batch on the weekend and everyone in the family can grab and go!
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Asian Beef Soup Jar
  1. 1 TBSP beef soup base
  2. 1 TSP red miso paste
  3. 2-3 TSP garlic chili sauce
  4. 1.5 TSP sesame oil
  5. Thinly sliced cooked beef
  6. Handful of kimchi
  7. Pea pods
  8. Zucchini noodles
  9. Optional: tofu shirataki noodles
  10. Sliced mushrooms
  11. Cooked shelled edamame
  12. Thinly sliced scallions
  13. ½ hard boiled egg
Shrimp Curry Soup Jar
  1. 1 TBSP chicken soup base
  2. 1 TSP brown sugar
  3. 2 TSP red or green curry paste
  4. 1 TSP garlic chili sauce
  5. 1.5 TSP fish sauce
  6. Cooked shrimp
  7. Boiled sweet potato or butternut cubes
  8. Sliced mushrooms
  9. Zucchini noodles
  10. Optional: tofu shirataki noodles
  11. 2 TBSP coconut milk
  12. Torn cilantro
Chicken and Vegetable Soup Jar
  1. 1 TBSP chicken soup base
  2. Thawed peas and carrots
  3. Cubes of cooked chicken
  4. Sliced mushrooms
  5. Zucchini noodles
  6. Optional: tofu shirataki noodles
  7. Spinach leaves
Instructions
  1. Layer all ingredients in a 1.5 pint jar with lid
  2. Place lid on jar and store in refrigerator
  3. Just before eating, allow the jar to sit at room temperature for 20 minutes
  4. Add boiling water to the top, place lid on and shake gently to combine flavors.
  5. Allow to sit for about 2 minutes, so that hot water can heat all ingredients.
  6. Enjoy!
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Super Protector

Posted on January 10, 2017 by admin
Super Protector
Yields 2
Sip a lively glass of apple and orange juice blend, with a little broccoli thrown in for color! If you are feeling a little under the weather, this vitamin C– and antioxidant-rich juice is just the ticket, and you can hardly tell you are having broccoli.
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Ingredients
  1. 2 cups chopped broccoli, stems and florets
  2. 2 large oranges, peeled and seeded
  3. 1 large apple, cored
Instructions
  1. Juice the broccoli, oranges, and apple, in that order.
  2. Run the pulp through again to extract as much liquid as possible.
  3. Serve immediately.
Notes
  1. Yields: 2 cups
  2. From Food Thinkers by Breville
  3. About: Robin Asbell
  4. Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She is author of Sweet & Easy Vegan, Big Vegan, The New Whole Grains Cookbook, and New Vegetarian, all published by Chronicle Books.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Basic Vinaigrette

Posted on January 4, 2017 by admin
Basic Vinaigrette
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Ingredients
  1. 1 clove garlic, peeled
  2. 2 tablespoons Dijon-style mustard
  3. 1/2 cup wine vinegar
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground pepper
  6. 2/3 cup extra virgin olive oil
  7. 2/3 cup vegetable oil
Instructions
  1. Place the garlic in the blender jar attachment of your Cuisinart Food Processor. Place cover on blender jar. Turn to speed 12 and press ON to chop for 15 seconds. Add the mustard, vinegar, salt and pepper. Press On to process for 10 to 15 seconds. Add the oils and then press mixer ON for about 60 seconds, until completely emulsified.
Notes
  1. You may change the Basic Vinaigrette by changing the flavor of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor changes.
  2. Yields 1 1/2 cups, may be doubled or tripled.
  3. © 2017 Cuisinart. All Rights Reserved.
Adapted from Cuisinart
Adapted from Cuisinart
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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