cooking instructions

PROTEINS

ANGUS BEEF "ROPA VIEJA" (reheat)

•    Keep Refrigerated

•    Reheat on the stovetop for 10 to 15 minutes in low to medium heat and stir often to promote even heating

 

ROASTED FRESH SALMON (bake)

•    Keep Refrigerated

•    Preheat the oven set to BAKE to 325 degrees F 

•    Place salmon in the oven (in its aluminum packaging) and keep covered 

•    Bake for 10 -15 mins.  It should render the salmon moist in the middle.  

TIP Go low and slow when reheating salmon fillet to ensure that it won't dry out.

PORTABELLO MUSHROOM STUFFED WITH ORGANIC SPINACH AND CHEESE  (bake)

•    Keep Refrigerated

•    Preheat oven set to BAKE to 400 degrees F.

•    Arrange mushrooms on a baking sheet and roast in the oven for about 10 and until the cheese is melted and golden on top

 

PANKO CRUSTED CHICKEN STRIPS  (bake)

•    Keep Frozen until consumption.  

•    No need to defrost

•    Preheat oven set to BAKE to 350 degrees F.

•    Lightly brush tops of chicken strips with oil.  

•    Bake 11 to 15 minutes or until chicken strips are fully cooked and the crust is golden to light brown. 

TURKEY BREAST STUFFED WITH LEEKS, CRANBERRIES, MANCHEGO CHEESE AND SERRANO BITS (bake)

•    Pre-heat oven set to BAKE at 375º 

•    Bake in its foil paper “casing” for 30 - 35 mins

•    Let the turkey breast rest* before slicing.   

*REST = taking the meat out of the oven for a period of time to allow the juices to be reabsorbed and prevent the juices from leaking when the meat is cut

  • Pour white wine sauce reduction

SIDES

 

PINK BEANS - FROM SCRATCH (reheat)

•    Keep Refrigerated

•    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating.

 

WHITE RICE - LONG GRAIN (reheat)

•    Keep Refrigerated

•    Combine the rice, along with a small splash of water, in an oven-safe baking dish. 

•    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil. 

•    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

 

ORGANIC BROWN RICE (reheat)

•    Keep Refrigerated

•    Combine the rice, along with a small splash of water, in an oven-safe baking dish. 

•    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil

•    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

 

FRESH VEGETABLES ROASTED WITH HERBS & AVOCADO OIL  (reheat)

•    Keep Refrigerated 

•    Preheat oven set to BAKE to 350 degrees F

•    Spread the vegetables out on a baking pan.  No need to add oil to pan

TIP for best results spread evenly

•    Bake for 6 or 8 minutes

 

RICA RUCOLA SALAD (toss & mix)

•    Keep refrigerated

•    Toss to mix & pour dressing

•    Protein – preheat oven set to BAKE at 350°F & ake for 5 to 8 minutes

 

GRANDMA'S NOODLE SOUP (reheat)

•    Keep refrigerated

•    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating

 

ORGANIC HANDMADE PASTA (cook) - 1lb per portion

•    Keep refrigerated

•    For each 1 pound of pasta, bring 3-4 quarts of water to a rolling boil 

•    Add salt and pasta 

TIP  measure your salt.  1 tablespoon should be enough

•    Stir to separate pasta. Boil for 30-90 seconds

TIP  Keep a close eye on it — fresh pasta cooks much faster than dried pasta

TIP  Recommended al dente

•    Strain the fresh pasta and use immediately

TIP HOW TO STORE FRESH PASTA

  • Transfer to an airtight container refrigerate for up to 5 days

FRESH ZOODLES (CARROTS, ZUCCHINI, YELLOW SQUASH) WITH AVOCADO SAUCE (cook)

  • Avocado sauce – keep at room temperature

  • In a pan set to med-med hi with 1 spoon of oilive oil toss for 3-5 mins 

  • Drain excess water

  • Pour Avocado sauce

Sauces & dressings

SPINACH & BASIL PESTO  (reheat/ room temperature)

•    If use immediately – defrost at room temp.

•    To store:

Up to a week in in airtight container refrigerated

Up to a month in freezer

TIP do not reheat 

 

MARINARA SAUCE (reheat)

•    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating

•    Keep refrigerated for up to 3 days 

•    Store in freezer up to 4 months.

TIP DRESSINGS (Balsamic & Honey-Mustard)

•    Keep refrigerated

•    Store vinaigrettes in a jar or other container with a tight lid so that it's easy to shake it again when you need it

•    Refrigerate unused portion 

TUNA TARTAR KIT

TUNA TARTAR WITH TAQUITOS DE MALANGA (toss & mix)

  • Keep refrigerated and serve within 24 hours

  • Transfer tuna to a small bowl

  • Set aside the spicy mayo and cilantro for later use

  • Add sesame oil, shallots, sesame seeds and lastly, the salt

TIP salt is last ingredient because it will begin the "curing" process

TIP mix carefully so as not to "break" the tuna 

•    Scoop with a small spoon into a malanga taquito

TIP use1oz of the tuna mixture onto each taquito

•    Garnish with spicy mayo & cilantro leaf 

READY TO BAKE ITEMS

CROQUETTES (bake or fry)

•    Keep frozen

 

TO BAKE

•    Preheat oven to (BAKE) 400 degrees F.

•    Bake for 10 to 15 minutes, rotating croquettes every 5 minutes

 

TO FRY

•    Fill a medium saucepan or a tall frying pan in oil, enough for the croquettes to submerge.

•    Place at medium heat and let it reach a temperature of 350ºF

•    Once it reaches that temperature, fry the frozen croquettes in batches

TIP Do not overfill the pan – keep room in between croquettes

•    Move with the help of two forks while frying to promote a uniform golden brown

EMPANADILLAS (bake)

•    Keep frozen

•    Preheat oven set to BAKE 350 degrees F.

•    In a baking pan spray with cooking oil lighty or use parchment paper    

•    Spread empanadillas allowing sufficient space between empanadillas

•    Bake for 10 to 15 minutes (rotate every 5 minutes) until golden brown on top

 

CHOCOLATE CHIP COOKIE DOUGH (bake)

•    Keep frozen

•    Preheat oven set to BAKE 350 degrees F.

•    Place frozen dough on cookie sheet, allow sufficient space between cookies, 2 to 3 inches

•    Bake for 15 to 20 minutes

OATMEAL CHIP COOKIE DOUGH (bake)

•    Keep frozen

•    Preheat oven set to BAKE 350 degrees F.

•    Place frozen dough on cookie sheet, allow sufficient space between cookies, 2 to 3 inches

•    Bake for 15 to 20 minutes

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