Sentences with phrase «cut like a squash»

I assumed it would cut like a squash, slightly difficult but ultimately manageable.

Not exact matches

Cutting butternut squash is like taking your own life in your hands — it's terrifying, so those gloves are downright awesome!

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

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

In my recent quest to cut down on the amount of processed white flour in our diet, I looked for an alternative to the pasta part so that I could still get my fill of meatballs, and spaghetti squash seemed like the most obvious choice.

I discovered with these Butternut Squash Fries that if I cut and cook vegetables to look like fries then I am guaranteed that she will at least -LSB-...]

So I've left it completely up to you, prepare your own squash however you like, I've even been microwaving my squash sometimes lately, which really cuts down on the time.

Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)

The squash was easy to cut and tasted like a mix of cucumber and zucchini, which meant it tasted like nothing.

* For a recipe like this I'll take a medium butternut squash, lob off the little stem end so it is flat, cut off the entire neck - so, now I am dealing with a cylinder shape.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I plan to clean the fridge and make it look more like my friend Lisa's fridge, little tubs of roasted squash and cut carrots beautifully waiting for the week.

I kind of am amazed when I cut open a squash or fruit like a cantaloupe or even a tomato and find germinating seeds.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1 A good way to bake medium - sized squashes like spaghetti squash or acorn is to cut them in half lengthwise, place the cut side up in a baking dish with about 1/2 inch of water at the bottom, and cover each half tightly with foil.

1 medium butternut squash (about 2 1/2 -2 3/4 pounds), cut into roughly 1/2 - inch cubes (about 6 cups cubed squash) 1 13.5 - ounce can light coconut milk (I like Native Forest brand.)

Blanching Squash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you liSquash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you lisquash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you like it.

Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste

This curry is an easy weeknight meal and I like to plan ahead and cut the prep time by cooking the butternut squash the night before I actually make the curry so it's quicker to assemble.

Step 6: You can also peel the squash, scoop out the seeds and then cut into chunks and boil / steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5

acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3 cup grated white cheddar cheese

I like to chop and freeze my squash ahead of time for easy meals like this but you can also just buy yours already cut.

Like the pumpkin pie brownies from last week, I used butternut squash for this recipe as it has a lovely light, sweet flavour and is much easier to cut than some of the larger varieties of pumpkin.

It can be served on lettuce wraps (like we did), but if you do this, cut the squash in smaller cubes, it will be easier to eat that way.

Things like steel cut oats, eggs, hummus, squash, and soup only graze the top of the possibilities for yummy recipes at your disposal.

Frozen veggies, oatmeal (you do it just like the rice, blend up the dry oats before cooking), fruits that I'd be cutting up for the older kids, chicken, sweet potatoes or squash that I was cooking for dinner, leftover veggies from dinner, whatever.

Step 6: You can also peel the squash, scoop out the seeds and then cut into chunks and boil / steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5

And on the days when she seems constipated, feed her foods that produce looser stools (like oatmeal, apricots, pears, prunes, and peas), and cut back on foods that tend to cause firmer stools (like bananas, apples and applesauce, carrots, rice, and squash).

Root vegetables like parsnips, butternut squash, and sweet potatoes are addictive when cut into matchsticks and baked — hello, healthy fries!

Cut it in half lengthwise, scoop out the seeds (roast those if you'd like), and then slice the squash.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Was thinking along the lines of brown or wild rice, steel cut or old fashioned oats, sweet potato, and some of the squashes like butternut and acorn.

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

But it is not so clear cut... eating grains and other forms of carbohydrates, like squash, fruit, yams does not necessarily lead to weight gain or health problems.

Next time, I might sauté and purée some veggies like carrots or some kind of squash, just to cut the acidity of tomato and lemon.

I've been recently experimenting on this in myself (I'm 70) and I find that I have to work really hard and exclusively emphasize high fibre foods (flax seeds, raspberries, beans, winter squash, steel cut oats, etc) just to make it to around 70 gm in a 100 % low fat, whole food vegan diet with no added fibre (like oat bran, etc).

Have you ever licked the spoon and put it back in the food while cooking?Have you ever cut the mold off a piece of food (say, cheese) and eaten or served the rest?Do you eat or serve things that are past the expiration date?Do you wash fruits / veg with inedible rinds, like avocados, squash, and even bananas?Have you ever removed a bug from food and then eaten or served it?Do you try free samples in food stores?Have you ever eaten food that was left out overnight?Have you ever cooked without washing your hands first?

I had no idea that there was such a thing as a squash - cutting knife but now I feel like my life is empty without it.

A cinnamon paprika girl just like me Really that is my favorite and go - to way for cutting and roasting any type of squash!

4 pounds winter vegetables, peeled and / or trimmed as necessary and cut into 1 - inch pieces (about 8 cups); I like a combination of butternut squash, white and sweet potatoes, Brussels sprouts and parsnips, but use whatever you have on hand.