Home Fries Potatoes —
Cubed Oil Salt / Pepper Place cubed potatoes in a saucepan with enough water to cover Bring to a boil and continue boiling for about 3 - 4 minutes.
Not exact matches
On a large rimmed baking tray, toss the butternut squash
cubes with the olive
oil,
salt, smoked paprika and cinnamon to coat.
I cut them all into small
cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink
salt plus a drizzling of olive
oil.
Mushroom Soup 2 tbsp coconut
oil, olive
oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1
cube) vegetable bouillon sea
salt and black pepper
Place these in a deep baking dish with a sprinkling of olive
oil,
salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each
cube is coated in deliciousness.
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch
cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch
cubes 3 potatoes, peeled and cut into 1 - inch
cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea
salt Freshly ground black pepper
Start by cutting your sweet potatoes into
cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive
oil, a pinch of cumin,
salt and pepper — using your hands to ensure they all get a good coating.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese,
cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable
oil for frying
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon
salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch
cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch
cubes 1 teaspoon
salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup
cubed potatoes 1/2 cup
cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
I think it tastes best cut into little
cubes and roasted with
salt and olive
oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts - in - you - mouth.
Place the
cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive
oil, 1 tbsp of honey, 1 tsp ground cumin,
salt and pepper.
2 pounds goat meat, cut into 1 / 2 - inch
cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable
oil 3 cups water
1 / 2T
Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t
Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C
Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
While the potatoes are cooling, I saute the onions and peppers with some
salt and when they're nice and soft, I park them in a bowl and then
cube and cook the potatoes in a small amount of
oil.
1) Peel and cut mango, avocados, onion and tomatoes into
cubes / dices accordingly 2) Place
cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
No recipe needed — just
cube whatever good bread you have around, toss with a little olive
oil,
salt, pepper, garlic powder, and a bunch of fresh thyme leaves.
1 kg pumpkin, cut into large
cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1
cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
Here's my revamp: 2 tbsp unsalted butter,
cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
red snapper fillet Olive
Oil,
Salt & Pepper 3 large red potatoes - washed and cubed to make 3 c. potatoes 2 tsp salt 1 - 2
Salt & Pepper 3 large red potatoes - washed and
cubed to make 3 c. potatoes 2 tsp
salt 1 - 2
salt 1 - 2 qts.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive
oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons
salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch
cubes 1 (28 - to 32 - ounce) can crushed tomatoes
Place bread
cubes around the loaf and drizzle them with olive
oil and season with
salt and pepper.
olive
oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1»
cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1 teaspoon rice malt syrup 1 pinch whole sea
salt roughly 120 ml extra virgin olive
oil Makes 2 servings (16 - 20
cubes).
Ingredients for soup: Turkey broth and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes,
cubed / 1 bunch of kale, ribs removed / 2 T Olive
oil /
Salt & pepper to taste / Grated cheese for top (optional).
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher
salt 1 tablespoon olive
oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small
cubes
I marinate the
cubes in an amazing blend of turmeric, cayenne pepper,
salt, cinnamon and olive
oil.
Ingredients: Olive
oil, 500 grams beef,
cubed, 1 onion, diced, 3 cloves garlic, minced,
Salt and pepper, 1/2 cup red wine, 2...
Combine the breadcrumbs, olive
oil, Parmesan cheese, parsley,
salt and pepper in a bowl and toss together, ensuring the bread
cubes are evenly coated with the seasonings.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive
Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced
Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into
cubes.
Filling: 2 red bell peppers 11 tbsp olive
oil, divided 1 small butternut squash, cut into 1»
cubes Kosher
salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2»
cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 Sweet Onion - Diced
Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2
Cubes Chicken Stock Freshly Ground Sea
Salt and Pepper Fresh Basil to Serve — Optional
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small
cubes 3) Saute red bell pepper
cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with
salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive
oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Ingredients 1 small pumpkin a pinch of whole sea
salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into
cubes or slices 4 tablespoons extra virgin olive
oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
1 rustic baguette, cut into 1/2 inch
cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive
oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon
salt 1/2 teaspoon black pepper
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive
oil 2 zucchini, cleaned and cut into
cubes whole sea
salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste
While
cubed sweet potatoes get busy roasting with a little olive
oil,
salt, and pepper, you get busy working on the sauce.
In a large bowl, toss the
cubed sweet potatoes with the olive
oil,
salt, honey and chili powder, and place them evenly in the casserole dish.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola
oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch
cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
3 cups butternut squash,
cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch
cubes 3 tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk
salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small
cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour
salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and
cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro
salt and pepper canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
Then
cubed sweet potatoes and zucchini quick sautéed with olive
oil salt and pepper until a bit charred.
for topping: 1 1/2 cups large
cubes of stale sourdough bread 1/4 cup olive
oil salt and freshly ground pepper
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into
cubes half a yellow pepper, cleaned and cuto into
cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into
cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive
oil, to taste whole sea
salt, just enought to taste
2 tbsp extra virgin olive
oil 2 tsp red curry paste 3 cups
cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan
salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
can canned tomatoes / 4 T vegetable
oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots,
cubed / 1 sweet potato,
cubed / 2 or 3 medium potatoes,
cubed / 2 small or 1 medium parsnip,
cubed / 1 turnip,
cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t
salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
3 1/2 cups vegetable broth 2 cups diced butternut squash (1 - 1 1/2 inch
cubes) olive
oil spray 1 shallot, diced 2 cups mushrooms, diced 2 garlic cloves, minced 1 cup arborio rice 1/2 cup white wine Sea
salt / ground pepper 2 cups baby spinach, washed 1/2 cup nutritional yeast flakes
STUFFING: Organic brown rice, whole wheat bread
cubes (whole wheat, filtered water, unbleached wheat flour, organic evaporated cane juice, organic palm
oil, sea
salt, yeast, natural enzymes, ascorbic acid), onion, celery, expeller pressed non-genetically engineered canola
oil, organic wild rice, natural vegetarian seasoning, granulated garlic, herbs and spices.