My experience with Beef Bourguignon took me by surprise and made me realize that sometimes children do not want to hear a weird name attached to a category of simple food; in this case meat
cubes cooked in a sauce.
Not exact matches
In a saucepan put the olive oil heat the tomato
sauce, the
cube stock (don't add it if you
cooked the
sauce by yourself) and the flaked fish.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into
cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy
sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add
in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu
cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through
cooking time.
Use frozen chicken and mix
sauce the night before
in ice
cubes... throw the frozen chicken with the
cubes in before leaving for work, and set it to start
cooking in 2 or 3 hours.
Just buy beef
cubes, cut them
in half to shorten
cooking time and marinate them for one hour
in Teriyaki
Sauce, honey, fresh ginger and garlic, orange juice, and olive oil.
1) Cut beef into small
cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry
cubed beef
in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add
in chopped bell peppers and stir - fry until peppers are
cooked 6) Add
in tomatoes and mix 7) Add
in browned beef and mix well, pouring
in soy
sauce and salt to taste 8) Serve hot with a side a rice
Use
cubes of herbs wherever you'd add chopped fresh herbs to a
cooked meal, such as
in soups, stews, or pan
sauces.
Directions: Heat oil
in a large skillet /
Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu
cubes and season with salt, pepper and chili
sauce to taste.
Marinated tofu 1 pound extra firm tofu,
cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy
sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups
cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic
sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu
in a zip - top plastic bag or glass dish.
I'm a vegetarian and my husband is not — I
cooked some
cubed pork
in another pan and added a little of the recipe's
sauce to coat.
Slow
Cooker Chicken Carnitas (serve
in Chipotle Style Chicken Burrito Bowl) Slow
Cooker Chipotle Style Black Beans (serve
in Chipotle Style Chicken Burrito Bowl) Crockpot Barbecue Pulled Chicken Hoisin Chicken and Slaw Sandwiches, The Perfect Pantry (use gluten - free hoisin
sauce) Shredded Chicken Lettuce Wraps with Avocado Salsa, Kalyn's Kitchen Apple Cider Pulled Chicken Sandwiches, Cupcakes and Kale Four Ingredient Pulled Chicken, Running To The Kitchen Shredded Mexican Chicken, 52 Kitchen Adventures Slow
Cooker Greek «Taco» Meat with Avocado Feta Dip, Farm Fresh Feasts (use gluten - free bouillon
cube or leave out) Chili Chicken Tacos, Donuts, Dresses and Dirt
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon
cube (enough for 2 cups of water) 1 tablespoon soy
sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish
sauce (sold a «vegetarian»
in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
• 2 tablespoons vegetable oil • 2 cloves garlic, chopped • 1 medium onion, chopped • About a 10 - ounce pork chop, cut into
in 1 - inch
cubes • 1/4 cup soy
sauce • 1/2 cup white vinegar • 1/4 cup water • 1 tablespoon sugar • 1/4 cup minced bell pepper • Two bay leaves • 1 long hot green chilli, seeds and stem removed, chopped •
Cooking oil
You just add all the
sauce ingredients to your blender, pour over the
cubed tempeh, bell pepper and chopped pineapple
in the slow
cooker.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch
cubes 1 small red onion, sliced
in 1/4 - inch slices 1 medium zucchini, sliced into small
cubes 1 medium yellow squash, sliced into small
cubes 1 medium red pepper, sliced into strips or 1/2 - inch
cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of
cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado,
cubed for garnish (or use the avocado
sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)