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Recipe: Carote Agro-Dolce

Recipe: Carote Agro-Dolce

Ingredients

  • 10 Large Carrots
  • Sea Salt
  • Extra Virgin Olive Oil
  • Granulated Sugar
  • Red Wine Vinegar
  • Fresh Parsley

Instructions

  1. Wash and peel the carrots.
  2. Slice diagonally into ovals
  3. Coat the pan in Olive Oil and add the carrots.
  4. Saute on medium for 5 minutes.
  5. Add 1-2 cups of red wine vinegar and cook for 2 minutes.
  6. When half of the vinegar has evaporated, add 5 tablespoons of sugar.
  7. Keep stirring until the vinegar evaporates completely.
  8. Serve the carrots at room temperature or chilled on a platter and garnish with olive oil and chopped fresh parsley.

Notes

Recipe provided, with permission, by Letizia's Fiore Ristorante. www.YouNeedVino.com

2456 N California Ave, Chicago, IL 60647

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Pictures from the 2015 Cookie Exchange

Cookie Exchange 2015

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Recipe: “Spaghetti” di Zucchine

Recipe: “Spaghetti” di Zucchine

Ingredients

  • 3lbs of Zucchini
  • Sea Salt
  • Extra Virgin Olive Oil
  • 6 Cloves of Garlic
  • 7 Pieces of Sundreid Tomatoes

Instructions

  1. Wash the zucchini and remove the ends.
  2. Cut into thin spaghetti strips using a mandolin or a sushi cucumber slicing cone.
  3. Coat the pan in a generous amount of olive oil, heat on medium high.
  4. Add the "spaghetti," saute' for 7-10 minutes, stirring evenly.
  5. Sprinkle salt to taste.
  6. Chop the garlic coarsely and add to saute pan.
  7. Reduce heat and cook for 3 minutes.
  8. Add chopped sun-dried tomatoes and serve immediately!

Notes

Recipe provided, with permission, by Letizia's Fiore Ristorante. www.YouNeedVino.com

2456 N California Ave, Chicago, IL 60647

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Insurance Coaching Hosted by the NPKUA Dec 14th

INSURANCE ISSUES? NPKUA hosting an insurance coaching webinar on Monday, Dec 14, 2015 7:00 PM – 7:30 PM (CST)

Topic: Challenges of insurance companies decisions on paying claims, reimbursement and helpful tips.

https://global.gotomeeting.com/join/615336061

You can also dial in using your phone.
United States +1 (224) 501-3412

Access Code: 615-336-061

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New Event: Cookie Exchange

Register Here

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Register Here

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RECIPE: Spanish “Rice”

RECIPE: Spanish “Rice”

Ingredients

  • Ingredients\Quantity\PHE
  • APROTEN CHICCHI RICE PASTA (1/2C dry) 1C cooked 15
  • ONION 1/2C 42
  • BELL PEPPER 1/2C 26
  • CELERY 1/2C 26
  • MUSHROOM(optional) 1/2C 26
  • CAN TOMATOES 1-28oz CAN 224
  • TOMATO PASTE 3T 25
  • VEGETABLE STOCK 4C-1QT. 75
  • GREEN OLIVES 1/4C 30
  • CILANTRO 3T 5
  • LEMON JUICE 1/2 LEMON 0
  • SALT AND PEPPER TT
  • CHILI POWDER 1/2t 9
  • PAPRIKA 1/2t 6
  • CUMIN 1/2t 8
  • CAYENNE 1/4T 6
  • SALT AND PEPPER TT
  • TOTAL:
  • YIELD: SERVES 4 523
  • PHE PER SERVING: 1C 131

Instructions

  1. Saute the onion, pepper, and celery in a high walled skillet on medium heat, about 3 minutes.
  2. Add the uncooked rice pasta, spices, season with s&p and sautee for another 2 minutes.
  3. Add the can tomatoes with juice and tomato paste. Break up the tomatoes with your spatula or spoon.
  4. Add the stock and simmer for 20 minutes or until rice pasta is tender but not mushy.
  5. Check dish for seasoning, add more spices or salt and pepper as needed. If you do this adjust PHE accordingly.
  6. Add lemon juice, cilantro, and green olives before serving.
  7. HINT: for a richer flavor right before serving add 1 Tbsp of cold butter and stir/fold in.
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RECIPE: PKU CHEESE QUESADILLAS

PKU CHEESE QUESADILLAS

Ingredients

  • Ingredient/Quantity/PHE
  • PKU TORTILLA-CAMBROOKE 50 50
  • IMITATION CHEDDAR CHEESE(ALDI) 2 SLICES 45
  • VEGETABLE OIL 1 tea 0
  • TOTAL: 95

Instructions

  1. Lay slices of cheese on one side of the tortilla and fold in half.
  2. Place a skillet (non-stick works the best) on medium-low heat on the stove.
  3. Add a shot of the veg oil or pan spray to the skillet and toast the tortilla on both sides until golden brown and starting to crisp. Cut in to 2-3 slices.
  4. Serve with your favorite toppings such as salsa, black olives, lettuce, and hot sauce! Adjust PHE counts accordingly.
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RECIPE: VEGETABLE FAJITAS

RECIPE: VEGETABLE FAJITAS

Ingredients

  • Ingredient\Quantity\PHE
  • ONIONS 1.5C 84
  • BELLPEPPER 1C (grn/red) 52
  • MUSHROOM (white) 1C 52
  • ZUCCHINI 1C 110
  • YELLOW SQUASH 1C 110
  • LIME 1/4C~juice of 1 lime 1
  • CILANTRO 1/4C chopped 16
  • CUMIN 1/2t ground 8
  • CORIANDER 1/2t ground 8
  • CHILI POWDER 1/2t ground 2
  • SALT AND PEPPER TT 0
  • VEGETABLE OIL 2TBLS 0
  • YEILD: SERVES 4
  • TOTAL: 443
  • PHE PER SERVING: 111

Instructions

  1. Julienne slice (long thin strips) the onion and bell pepper.
  2. Slice the Zucchini, Yellow Squash, and Mushroom.Hint: buy mushrooms and anything else pre-sliced to save time
  3. Heat a large skillet on medium-high until very HOT(cast iron works best).
  4. Qucikly add oil, then onions and peppers. Season with half the spices, salt and pepper. Saute for about 3 minutes.
  5. Set the onions and peppers aside in a bowl to stay warm, add a little bit more oil and saute zucchini, mushrooms, and yellow squash for another 3-4 minutes, this you may have to do in two stages.Too much food in the pan will make the vegetables steam and not saute and caramelize properly.
  6. Add all other veg back to the pan to rewarm, add cilantro and lime juice and re-season with salt and pepper to taste. DONE
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RECIPE: GRILLED ASPARAGUS WRAP

GRILLED ASPARAGUS WRAP

Ingredients

  • 1LB ASPARAGUS PHE:364
  • 2C SPRING MIX SALAD GREENS PHE:38
  • 1.5C COLE SLAW MIX/SHREDDED CARROT PHE:27
  • 1C MAYO PHE:63
  • 1C-6oz PLAIN COCONUT YOGURT PHE:28
  • 1/2 lemon LEMON JUICE PHE:0
  • 1/2 Lemon LEMON ZEST PHE:0
  • 1/2 sliced RED ONION PHE:25
  • 6 PKU TORTILLAS PHE:104.4
  • TT SALT AND PEPPER PHE:0
  • VEGETABLE OIL PHE:0
  • SERVINGS/TOTAL PHE 6 649.4
  • PHE PER SERVING 1 116.2

Instructions

  1. Preheat your oven to 425°, on cookie sheet or roasting pan place washed asparagus in with the last 1-2" fibrous ends cut off. Season with veg oil, salt and pepper. Roast for 5-6 minutes.
  2. While asparagus is cooling take mayo, yogurt, lemon juice and zest and whisk together and season with salt and pepper.
  3. Microwave your tortilla for 30 seconds or warm in the oven or stove-top for 1 minute.
  4. Build your wrap as follows:Place 2 Tbsp of dressing on down first. Next is your asparagus followed by the lettuce and then the carrot or slaw or both. Do not over fill. Fold the sides of the wrap first, next is the flap closest to you. Lift and tightly but not too tightly pull the tortilla over the filling, pull the tortilla snug with the filling and wrap and roll at the same time until the whole tortilla is wrapped.
  5. Slice the wrap in half on an angle or "bias" to be more visually appealing.
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