Sentences with phrase «squash slice squash»

Directions for Roasting Squash Slice squash in half length wise and remove seeds.

Not exact matches

Peel and roughly chop the butternut squash and carrots, and de-seed and chop the pepper, slice up the courgettes.

2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans

Start by washing, deseeding and cutting the acorn squash into slices — you can keep the seeds and roast them with olive oil for a nice snack.

Then slice your squash into thick rounds, cut off the skin and then cut into cubes.

for the topping tomato sauce from above 8 - 10 or more squash or zucchini blossoms sliced baby squashes / zucchini — if attached to the blossoms about 3/4 cup goat milk ricotta

Arrange romaine lettuce, chickpeas, yellow squash ribbons, tomatoes, cucumber and bell pepper slices, olives, asparagus, green beans, and grilled zucchini on a large platter.

For relishes, snail - juice, and a condiment of the broad - leaved water - squash were used with pheasant soup, a condiment of wheat with soups and dried slices of fowl; broken glutinous rice with dog soup and hare soup; the rice - balls mixed with these soups had no smart - weed in them.

Spread on the sauce (you don't have to use all of it), arrange the blossoms, sliced squash (if using) and ricotta on top.

Slice the tops off the squash to make little lids.

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

Slice the squash in half and peel of the skin, before chopping it into little cubes.

At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Leave pulled squash in shell and top with sliced chicken and wilted spinach.

For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1 / 2 - inch thick slice works well.

This is great with sliced grapes, and mango instead of pears and butternut squash.

While the veggies are cooking, thinly slice the eggplant, squash / zucchini and tomato (a mandolin can help with everything but the tomato)

If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices of zucchini or butternut squash sliced lengthwise with a vegetable peeler.

To make the poached pears, peel, core, and slice about 3/4 of a large pear into cubes roughly the same size as the butternut squash.

Well, try this stunning grown - up twist that replaces the bread with baked slices of acorn squash.

Do you slice the whole squash in half or just cut off part of the round bottom?

Cut the zucchini and summer squash into medium - thick slices.

You only have to chop the squash in half for this recipe, no dicing or slicing.

To make Vegetables: Brush squash and onion slices with oil.

Before adding the coconut milk (we used 3 cans of the light stuff) to the squash, we warmed it up with 3 kaffir lime leaves, 2 stalks of lemongrass, 2 slices of galanga and 2 cloves of garlic along with the curry paste.

I peeled the butternut squash by cutting the round bottom off and peeling the top part.I sliced the onion.

I thinly sliced bell peppers, zucchini & squash and arranged them on a couple sheet pans.

When I was a kid, my grandma would roast slices of kabocha squash sprinkled with brown sugar, and it was always one of my favorite things at the dinner table — which explains why I can never deny myself from picking up one if I see it at the grocery store.

If you're on a low - carb diet, there's no doubt you're familiar with this technique of slicing squash and zucchini into fine ribbons or «noodles.»

Wonderfully sweet and smoky, these grilled slices of squash are the perfect side for any summer meal.

1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1 orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese

There's something epic about roasting a whole squash and then slicing giant wedges out of it with a carving knife.

Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon Cake.

Slice the acorn squash in half and scoop out the seeds from each half.

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

To make Ratatouille Stew, I start by slicing the veggies - eggplant, zucchini, squash, garlic, potatoes (when using), carrots and celery.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

Instead of using an excessive amount of cheese or meat, Paul Kahan tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

Peel and slice the squash.

Slice acorn squash in half, and remove seeds.

After scooping the seeds out of the squash, cut a small slice off the bottom side of each half.

While the squash is baking, line another tray with tin foil, and place prosciutto slices on the foil.

, Cons: Takes time to slice squash in thin pieces.

Roasted butternut squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle - free side dish that just about everyone loves.

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

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olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below

Trim, peel and remove seeds from delicata squash; slice into 1 / 2 - inch chunks.