ThrYve Kitchen

Prep Checklist

Materials

• Non-stick pan
• Large saucepan
• Butter knife and a regular knife
• Spatula
• Can opener
• Measuring cups (1 cup, ½ cup, ½ tsp, 1 tsp)
• Immersion blender, blender, or potato masher
• Cutting board

Grilled Cheese

• Sliced bread
• Sliced cheese
• Unsalted butter

Tomato Soup

• 1 can (28 oz) whole peeled tomatoes
• 1 yellow onion
• Unsalted butter
• Minced garlic
• 1½ cups of water
• Salt and black pepper

Recipe Steps

1. Take out a cutting board and sharp knife.
2. Remove the peel from the onion, then cut it in half.
3. Take one half and dice it into small pieces.
4. Add 4 tablespoons of unsalted butter to the large saucepan over medium heat.
5. Once the butter is melted, add in the diced onion, 1 teaspoon minced garlic, and the can of whole peeled tomatoes.
6. Add ½ teaspoon of salt and black pepper.
7. Bring the pot to a simmer.
8. Cook uncovered for about 40 minutes, stirring occasionally. Add more seasoning if needed.
9. After 40 minutes, use an immersion blender or potato masher to make the soup creamier.
10. Pour a serving into a bowl to cool, then enjoy!

Prep Checklist

Materials

• Non-stick pan
• Large pot
• Large spoon
• Cutting board
• A plate for raw chicken
• 2 knives (one for chicken, one for veg)
• Measuring cups (1 cup, 1 tsp, 1 tbsp)
• A bowl
• Paper towels

Ingredients

• 1 chicken breast
• 1 box lo mein or bag of noodles
• Vegetable oil
• Bag of frozen broccoli
• Green and red bell pepper
• White onion
• 4 tbsp soy sauce
• 2 tbsp minced garlic
• 1 tbsp light brown sugar
• Salt, black pepper, and paprika

Recipe Steps

1. Add about 6 cups of water to the large pot. Turn to medium-high heat and wait for it to boil.
2. Rinse the chicken in the sink, place on a plate, and pat dry with paper towels.
3. Cut the chicken into bite-size pieces.
4. Season the chicken with salt, black pepper, and paprika.
5. Add 1 tablespoon of vegetable oil to the non-stick pan over medium heat.
6. Once the oil is warm, add the chicken.
7. Put the frozen broccoli in the microwave for the time listed on the bag.
8. Cook the chicken on medium heat for about 10 minutes, flipping occasionally.
9. Slice the green bell pepper, red bell pepper, and white onion (remove the onion peel first).
10. Once the water is boiling, add the noodles without breaking them.
11. Once sliced, add the vegetables to the pan and stir.
12. Let everything cook for about 3 minutes.
13. In a bowl, combine 4 tbsp soy sauce, 2 tbsp minced garlic, and 1 tbsp brown sugar. Stir until smooth.
14. Add the sauce to the pan and stir to fully coat everything.
15. Let the food sit in the pan with the sauce for about 2 minutes.
16. Scoop a serving into a bowl, let it cool, and enjoy!

Prep Checklist

Materials

• Non-stick pan
• Cutting board
• 2 plates
• Spatula
• 2 knives

Ingredients

• Chicken breasts
• Taco seasoning packet
• Vegetable oil
• Salt and black pepper
• 1 avocado
• 1 lime
• 1 tomato
• Corn tortillas
• Sour cream
• Shredded cheese
• Shredded lettuce

Recipe Steps

1. Rinse the chicken in the sink, place on a plate, and pat dry.
2. Add 1 tsp oil to the chicken along with a pinch of salt, black pepper, and 2 tsp taco seasoning.
3. Add 1 tbsp vegetable oil to the non-stick pan over medium heat.
4. Once the oil is warm, add the chicken breasts.
5. Cook for 6–7 minutes on one side, then flip and cook another 6–7 minutes.
6. Once fully cooked, move the chicken to a plate and let it rest for 5 minutes.
7. Carefully cut the avocado in half, remove the pit and skin, then cut into small pieces.
8. Cut the top off the tomato, then dice it into small pieces.
9. After 5 minutes, cut the chicken into your preferred style for tacos (diced, shredded, etc.).
10. Cut the lime in half and squeeze the juice over the chicken.
11. Spread corn tortillas on a plate (not touching) and microwave for 20 seconds to warm.
12. Take out your sour cream, shredded cheese, and shredded lettuce.
13. Place a warm tortilla on a plate and assemble your taco — add chicken first, then avocado, lettuce, cheese, sour cream, and diced tomato. Enjoy!

Prep Checklist

Materials

• Large deep pan with a lid
• Non-stick pan
• 2 large mixing spoons
• Measuring cups (1 cup, 1 tbsp, 1 tsp)
• Cutting board
• 2 knives
• A bowl
• Tasting spoon and fork

Ingredients

• 1 pack beef stew meat
• 2 cups rice
• Head of cabbage
• 1 yellow onion
• 2 tomatoes
• Minced garlic
• Vegetable oil
• Ginger seasoning
• Turmeric seasoning
• Salt and black pepper

Recipe Steps

Pilau

1. Put 2 cups of rice in a bowl, fill with water, swirl, and pour out the cloudy water. Repeat 2 times until clearer. Set aside.
2. Chop the onion into small pieces on the cutting board.
3. Dice both tomatoes into small chunks. Set one aside for the cabbage.
4. Place the large deep pan on medium heat and add 3 tbsp vegetable oil.
5. Once warm, add the beef stew meat. Cook for 5–7 minutes, stirring occasionally.
6. Add the chopped onion and cook for 3–4 minutes until softened.
7. Add 1 tbsp minced garlic, stir, and cook for 1 minute until fragrant.
8. Add 1 tsp ginger, 1 tsp turmeric, 1 tsp salt, and ½ tsp black pepper. Stir and cook for 1 minute.
9. Add one diced tomato, stir, and cook for 4–5 minutes.
10. Pour in 4 cups of water and stir. Bring to a gentle boil.
11. Reduce heat to medium-low, cover, and cook for 15–20 minutes.
12. Add the rinsed rice and stir well so it spreads evenly.
13. Taste the broth and add salt if needed. Bring back to a light boil.
14. Once boiling, reduce heat to low, cover, and cook for 15 minutes without stirring.
15. Gently mix with a spoon or fork. Turn off the heat and let sit for 5 minutes before serving.

Cabbage

1. Chop the cabbage into bite-size strips, removing the hard core from the middle.
2. Heat a large pan or skillet to medium. Add 1–2 tbsp vegetable oil and heat for 30 seconds.
3. Add 1 tsp minced garlic, stir, and cook for 30 seconds.
4. Add the remaining diced tomato, stir, and cook for 3–4 minutes.
5. Add all the sliced cabbage and stir to mix with the tomatoes.
6. Sprinkle in ½ tsp salt and black pepper. Cook on medium for 7–10 minutes, stirring every 1–2 minutes.
7. Taste — add more seasoning if needed.
8. Turn off the heat and serve the cabbage alongside the Pilau. Enjoy!