Add
chopped cooked potatoes and cook until bacon and potatoes are brown and crisp.
Then, with the leftovers, I made a quick and easy hash by combining 1 cup of chopped corned beef with 1/2 cup chopped red onion, 1 cup of
chopped cooked potatoes, and a couple of handfuls of organic baby spinach in my cast - iron skillet.
Not exact matches
I had bought sweet
potatos for something that turned out horrible so I
chopped one up and added it to the
cooked veggies along with a small onion.
While the
potatoes cook, finely
chop the spring onions, chives and mint.
While the
potatoes cook, peel and finely
chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil.
Ten minutes before the rice and sweet
potatoes are
cooked chop the broccoli into bite sized pieces.
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)
That way I don't have to
chop the
potatoes and onions, and they are already
cooked, I just have to warm them up and get a little carmelization going on.
2 Purée parsley and green onions with milk: While the
potatoes are
cooking,
chop up the parsley and the green onions.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red
potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed
cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion,
chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's
Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev
Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl
Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian
Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of
Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel
Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day
Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama
Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
salmon 1/2 small onion 1T butter 1 small
potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and
chop finely until it is almost ground Chop the onion finely and cook lightly in the but
chop finely until it is almost ground
Chop the onion finely and cook lightly in the but
Chop the onion finely and
cook lightly in the butter.
Potato and Black Bean Burgers Print Prep time 15 mins
Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can Black Beans, drained & rinsed 1/4 cup Roasted Red Potatoes 1/4 cup
Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a food processor.
2 cups
potatoes (peeled and
chopped into small - ish bite - size pieces OR another head of cauliflower +
cooking water)
While the onions
cook, peel and
chop the
potatoes and sweet
potato.
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.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese
cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet
potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley,
chopped
While the lamb is simmering,
chop up some carrots,
potatoes and a turnip and then add to the stew and
cook an additional 20 minutes.
Chop up the
potatoes, stir up the sauce, and drop it all in the slow
cooker.
Often, when I
cook pork
chops I pair them with a heavy side or topping like a sweet
potatoes, onions or apples but this is a refreshing twist since it has a much lighter and more refreshing taste.
Add
chopped leek,
potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid,
cook over medium heat for 10 minutes.
for casserole: 1 tbsp olive oil 1 medium onion,
chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking
potato, peeled, diced finely 3/4 cup
cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Leftover Mashed
Potato Puffs Print Prep time 10 mins
Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons
chopped chives salt and black pepper, to taste 3 cups mashed
potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small
potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups
cooked brown lentils 1/2 cup vege stock 1 x 400g can
chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese
cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet
potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely
chopped parsley
While your quinoa & sweet
potato are
cooking,
chop the rest of your veggies & mash your avocado.
Add the
chopped onions, carrots, and cubed
potatoes and
cook about 10 minutes, until the vegetables are just starting to become tender.
Chop a couple
potatos and carrot, or whatever veggies you like, and add those for the last hour of
cooking.
Sweet
Potato Quinoa Hummus Ingredients: 1 medium sweet potato — around 100g of cooked product 400g Chickpeas, drained and rinsed 2 tablespoons Tahini 1 garlic clove, chopped 60g cooked Quinoa juice of 1/2 lemon 2 tablespoons of Olive oil Method: Bake the sweet potato until soft and t
Potato Quinoa Hummus Ingredients: 1 medium sweet
potato — around 100g of cooked product 400g Chickpeas, drained and rinsed 2 tablespoons Tahini 1 garlic clove, chopped 60g cooked Quinoa juice of 1/2 lemon 2 tablespoons of Olive oil Method: Bake the sweet potato until soft and t
potato — around 100g of
cooked product 400g Chickpeas, drained and rinsed 2 tablespoons Tahini 1 garlic clove,
chopped 60g
cooked Quinoa juice of 1/2 lemon 2 tablespoons of Olive oil Method: Bake the sweet
potato until soft and t
potato until soft and tender.
About 700gr of white
potatoes 2 garlic cloves crushed 1 small white onion finely
chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for
cooking
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until soft, about 10 minutes / Add
chopped tomatoes and
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot /
Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until beans are about halfway
cooked, about 20 minutes / Add
potatoes and
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook until beans and
potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
In
cooking, that can translate to seemingly simple things like peeling
potatoes and
chopping garlic and onions, mindfully.
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli,
chopped 1/2 cup cauliflower,
chopped 1 zucchini, diced 1 yellow
potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils,
cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g
cooked chickpeas 2 small shallots, peeled and coarsely
chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or
potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
The ingredients for this one in order of the
cooking process: olive oil, red pepper flakes, minced garlic, zucchini coins,
chopped poblano pepper, onion sliced thin to
cook faster, a previously baked
potato cubed, tomatoes cut about 1» pieces.
Then add the
cooked + mashed
potato,
chopped green chillies, red chilli powder, turmeric powder, garam masala and salt.
Place the
chopped sweet
potatoes, onion and carrots into the boiling water and allow them to
cook for about 10 minutes, or until fork tender.
Firstly, the
chopped potatoes are fried in a little oil until browned and
cooked.
Potato Mayonnaise Tikki Recipe Recipe & Image: Sadia Khan Chowdhury
Cooking time: 16 - 20 minutes, Serve: 4 person Ingredients: Potatoes boiled, peeled and grated 2 large Mayonnaise — 3 tbsp Onoin finely
chopped — 3 large Green chillis finely
chopped — 1tbsp Ginger finely
chopped — 1tbsp Red chilli -LSB-...]
Crustless quiche 2 tablespoons olive or canola oil 2 cups
cooked potatoes, finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups
chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk
OK, here are some favorites we've been
cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (
chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet
potatoes - omlets - challa french toast
Add the
chopped potatoes and stir occasionally making sure all the
potatoes get
cooked through.
Olive oil + caramelized onions and garlic +
chopped cooked russet
potato + leftover smoked brisket, roughly
chopped + pickled sunchokes, roughly
chopped + salt and pepper + 4 eggs
boil the milk, after a boil add
chopped nuts, cardamom powder and sweet
potato,
cook it on sim for 10 minutes.
Breakfast Mess All: It's like a breakfast casserole 1 package (26 ounces) frozen shredded hash brown
potatoes 1/4 cup vegetable oil 1 large green pepper,
chopped 1 large onion,
chopped 2 garlic cloves, minced 2 cans (12 ounces each) Spam or 3 cups cubed fully
cooked ham 6 eggs.
3 tablespoons butter 1
chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy
potatoes (such as red or yukon) 2 cups
cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock
I used white rice instead of brown, because it was what I had on hand... I also
chopped up and added 1/2 of a sweet
potato, which I
cooked with the onions at the beginning, and some tumeric and curry powder.
white or cremini mushrooms,
chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and
chopped 1 celery stalk,
chopped 1 medium russet
potato or sweet
potato, peeled and
chopped (I used a sweet
potato) 2 cups
cooked wild or brown rice (I used brown rice) 2 tsp.
4 cobs of corn,
cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new
potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery,
chopped 2 carrots,
chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely
chopped 1/4 cup fresh dill, finely
chopped 1/4 cup chives, finely
chopped Salt and pepper
Dijon Maple Roasted Brussel Sprout and Sweet
Potato Bowl 1 sweet potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty grai
Potato Bowl 1 sweet
potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty grai
potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon,
cooked and
chopped 2 C prepared quinoa (or other hearty grain) egg