So I placed the leftover chicken, vegetables and
some chopped pieces of potato in it.
Not exact matches
If you want to make the
potato croutons then
chop the remaining
potatoes (you don't need to peel these ones) into small
pieces and place them in a tray with lots
of olive oil plus the chilli flakes, salt and pepper.
1 whole fresh coconut meat
chopped to small
pieces 400 ml water 1 tablespoon arrowroot (or
potato flour) 300g long green beans 1 large carrot 50g
of frozen peas (or more if you like peas!)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet
potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red onion, finely
chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size
pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
2 cups
potatoes (peeled and
chopped into small - ish bite - size
pieces OR another head
of cauliflower + cooking water)
1 pound
of carrots,
chopped 1 pound
of sweet
potatoes, peeled and
chopped into bite - sized
pieces 1 cup red lentils 1 onion,
chopped 2 tablespoons fresh ginger, peeled and
chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
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.
250 g peeled
potatoes 1 large zucchini, cleaned and cut into
pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
2 tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch
piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet
potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup
chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup
chopped scallions, for garnish.
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 divine.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small
pieces / 2 medium
potatoes, peeled and cut into large chunks / 1 onion, finely
chopped / 2 garlic cloves, finely minced / 1 handful each
of cilantro and chives, finely
chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions,
chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new
potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems
chopped, leaves
chopped / Big handful green beans, cut into
pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1 large onion,
chopped and divided into 2 parts 1 large bunch
of cilantro,
chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely
chopped vegetables, such as carrots,
potatoes, and cauliflower
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely
chopped 2 fresh sprigs
of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet
potato, thinly sliced 1 small romanesco, cut into smaller
pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and
chopped 1/2 lemon, juice
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.
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet
potatoes,
chopped into bite - sized
pieces 1 can
of chickpeas, drained & rinsed 1 14oz can
of diced tomatoes 1 14oz can
of light coconut milk 1 tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
D = Lamb rib
chops w / mashed sweet
potatoes & spinach saute (made this recipe, without the pinot drizzle - I had a teeny
piece of lamb and lots
of veggies)- recipe HERE
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion,
chopped 3 - inch
piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet
potatoes, peeled and cut into 2 - inch
pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro,
chopped
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium
potatoes, cut into bite - size
pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots,
chopped Chopped cilantro for garnish (op
chopped Chopped cilantro for garnish (op
Chopped cilantro for garnish (optional)
Olive oil 3 large organic chicken breasts (cut into 3 or 4
pieces each) 1 large
piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2
potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed —
chopped 3 large carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
2 onions (scrubbed and
chopped in large
pieces) 6 carrots (scrubbed
chopped in large
pieces) 4 stalks
of celery (scrubbed and
chopped in large
pieces) 4 large
potatoes (scrubbed and cut in thirds) 1 head
of cabbage (rinsed and
chopped in large
pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
Dark green tops from 2 leek,
chopped into 1/3 inch
pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1 onion
chopped 1/2 bulb
of fresh garlic, minced 4 medium organic
potatoes with the skin, cut into 1/2 inch cubes.
I
chopped my
potatoes roughly into 1 inch
pieces and I still had soft chunks
of potato in the soup (the other veggies stayed in tact, also.)
• 1 1/2 pounds new red
potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely
chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller
pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
-LSB-...] Best Ever Vegan Sweet
Potato Nachos Ingredients: Serves: 2 - 4 2 sweet
potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp
chopped red onion (cut into tiny
pieces) 2 Tbsp
chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
1 teaspoon olive oil 2 large onions,
chopped 3 cloves garlic, peeled and sliced thinly 3 sweet
potatoes, peeled and
chopped into bite sized chunks 1 butternut, peeled, seeded and
chopped into bite sized chunks 3 large carrots, peeled and
chopped into bite sized chunks Thumb size
piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly
chopped A cupful
of roasted almonds, roughly
chopped
boneless beef chuck, cut into 1 ″
pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking
potatoes or 5 - 6 red
potatoes, roughly
chopped 3 large carrots, coarsely
chopped 3 - 4 cloves
of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste
There are so many other options that you could choose from: fresh tomatoes, pineapple
pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind
of refried beans — mushroom slices,
chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly sliced roasted
potato with fresh rosemary, cashews.
Wash &
chop greens with a sharp knife into bite sized
pieces and put in steamer on top
of sweet
potatoes.
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch
pieces 3 sweet
potatoes, sliced into medium sized
pieces 2 stalks
of celery,
chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
ingredients CAULIFLOWER
POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold
potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
potato (peeled, cut into 1 - inch
pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen
chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only,
chopped) 1 teaspoon rosemary (leaves only,
chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen
chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new
potatoes, cut into bite sized
pieces 1 onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle
of olive oil
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet
potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (
chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch
pieces) 1 head
of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
2 pounds
of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly
chopped (still remaining in large
pieces) 5 carrots, cut into large
pieces 2 sweet
potatoes or white / red
potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely
chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely
chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch
pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups
potato, diced, 1 / 2 - inch
pieces 1/2 cup basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Step 1: Combine fresh or frozen green beans and peas, summer and / or zucchini squash and thinly sliced
pieces of potato, and small
pieces of chopped carrots.
2 celery stalks,
chopped 1 onion,
chopped 1 carrot, peeled and cut into 1 inch
pieces 2 medium
potatoes, peeled and cut into small
pieces 2 tomatoes, diced 2 tablespoon
of all - purpose flour 2 tablespoon
of oil 2 bay leaves 3 cloves garlic, minced 6 cups
of water 1/2 teaspoon pepper salt
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely
chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb)
piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4
potatoes, peeled & cubed
MY FAVORITE COMBINATIONS Almonds + cacao nibs + sea salt flakes Crushed coffee beans + cacao nibs (or flaked coconut) Dehydrated raspberries (crushed) + flaked coconut Dry roasted peanuts (
chopped) + flaked coconut + sea salt flakes An assortment
of roughly
chopped nuts + sea salt flakes And if you want to go crazy: pretzel
pieces,
potato chips, sprinkles, etc..
2 bunches
of watercress (
chopped, including stems) 1 onion, sliced finely 2 small russet
potatoes, sliced finely with a mandoline 475 ml / 2 cups chicken or vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A small cube - sized
piece of fresh ginger, grated A teaspoon
of turmeric Salt & a dash
of black pepper
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet
potato,
chopped into bite - sized
pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or
chopped into bite - sized
pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy,
chopped into bite - sized
pieces * 1/2 -1 cup
chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
fresh or frozen green beans, peas, summer and / or zucchini squash, thinly sliced
pieces of potato, and small
pieces of chopped carrots
1 cup
of cracked wheat (soak in water about 30 mins) 1
potato 2 to 3 big
pieces of boneless chicken 1 clove
of garlic,
chopped 1/2 teaspoon
of black pepper (optional) pinch
of salt (unsuitable for younger babies — read more here) 2 cups (16 fl oz)
of milk 1 cup (8 fl oz)
of water 1 tablespoon
of butter
Place the
chopped pieces of squash and sweet
potato on the foil.
The only real change i would make is the addition
of a
potato,
choped into bite size
pieces.
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1»
pieces 1 lb
of romanesco,
chopped into 1»
pieces 6 medium onions, thinly sliced 2 cups sweet
potato,
chopped into 1»
pieces 2 1/2 cups
of fresh or canned whole tomatoes,
chopped 1 tablespoon olive oil 2»
piece of ginger, roughly
chopped 3 large garlic cloves, roughly
chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely
chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
piece of ginger, grated 2 c. drained mung beans (rinse & soak overnight before cooking) 1 1/2 c. organic rice 1 1/2 t. turmeric powder 2 t. sea salt 8 c. water Juice
of 4 - 6 limes sliced avocado roasted vegetables (optional — broccoli, carrots, asparagus, sweet
potatoes, and cauliflower all work well)
chopped parsley for finishing (optional)
Grab a colorful variety
of your favorite root vegetables: carrots, beets,
potatoes, squash, parsnips, or whatever sounds good to you,
chop them up into bite - size
pieces, toss them with some oil and seasonings, and roast away!
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion,
chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch
piece of fresh gingerroot, minced -4 carrots, diced -1 large sweet
potato, cubed - jar strained tomatoes -1 tsp cumin - pinch cayenne pepper -2 tbsp unsalted peanut or almond butter -
chopped peanuts / almonds for garnish - sea salt and black pepper to taste
Chop each
potato into four large
pieces and keep submerged in cold water while you prepare the green beans by snapping off each end; leave the beans whole and place them in a bowl
of cold water also.