Not exact matches
Filling: 4 cups
diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional
diced cooked
vegetables (such
as carrots, onions, fennel, green beans, peas or celery)
fish sauce, optional 3/4 cup canned,
diced tomatoes 1 1/2 cups coconut water or
vegetable broth,
as needed 1 tsp.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Grate and
dice the
vegetables, and cook the udon noodles
as instructed on the package (I cooked mine in boiling water for approx. 4 minutes).
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
If you have a Sam's Club membership, they have a large format bottle of it for an excellent price - I used small
dices of fresh broad beans
as my bonus
vegetable here, so I threw them in near the end of the cooking process.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt,
as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely
diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such
as sunflower
I chose to grate the
vegetables as it is both quick to do with a food processor — probably quicker than
dicing them all — and helps them cook evenly and more quickly.
2 ounces dried mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch
dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch
dice 1 medium carrot, cut into 1/4 - inch
dice 1 medium turnip, cut into 1/4 - inch
dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper,
diced 2 Tbsp
vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish
5 cups root
vegetables (such
as turnips, beets, rutabagas, carrots and celery root),
diced into 1/2 - inch cubes
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
Variation: Add
vegetables such
as a sliced carrot or two, a cup or so of sliced mushrooms, or a stalk or two of
diced celery to the soup — or any combination of these.
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild
vegetable oil, such
as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch
dice 1 small onion, chopped 1/4 cup chopped fresh cilantro leaves
1 tablespoon olive oil 1/2 medium onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth
as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such
as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
* 2 plus tomatoes, finely
diced * Half an English cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup
vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known
as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve
as a salad for gluten - free)
It is the appliance in my kitchen that I use the most
as it is also perfect for
dicing vegetables with the first, residential, hands - free, commercial - style
dicing kit.
500g starchy potato (such
as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup
vegetable broth or water 250g boiled beets, peeled and
diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices
Feel free to substitute other
diced steamed
vegetables, such
as zucchini, snap peas, or green beans, for the asparagus.
2 cups corn kernels 3 lb tomato,
diced 2 cups dried kidney beans, soaked 4 cups
vegetable stock (or less,
as needed) 1 Tbsp garlic powder 1 Tbsp ground cumin Salt to taste
4 cups
vegetable stock 5 tablespoons olive oil 1 cup
diced onion (more than half a medium - size onion) 1 cup seeded and
diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
Mix and match with other
vegetables such
as diced potatoes, rutabaga, celery, etc..
Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and
diced tomatoes for this soup), simmer, then add in any
vegetables and extras (such
as tortellini) that need a smaller amount of cooking time.
Just be reminded that a «Tot» is traditionally
diced or coarse chopped potatoes (or other desired
vegetable substitution) rather than a puree and interior texture is just
as important
as exterior.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more
as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1 red bell pepper, seeded and
diced 1 green bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt,
as needed for seasoning
Use for marinating
vegetables before roasting or grilling; or for marinating tofu that has been very well drained, blotted and
diced to use
as a feta cheese substitute.
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons
vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely
diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such
as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled,
diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and
diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such
as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or
vegetable oil 2 large onions, finely chopped
Diced beets, sweet potatoes and avocados pile high into a
vegetable tartare, while a bold dijon mustard sauce acts
as a glue to tie all the fresh ingredients together.
1 to 2 tablespoons of Sichuan peppercorns
vegetable oil (or other neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or
diced tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt & pepper sour cream, cashew cream, sliced herbs
as garnish (optional)
2 cups red or brown lentils Water,
as needed 1/4 cup non-dairy milk or
vegetable broth 2 - 3 Tablespoons Tamarind paste Salt, to taste Honey, to taste 2 - 3 cups chopped,
diced or sliced veggies and leafy greens
Ingredients (Serves 4
as a side dish) 1 garlic clove, finely minced (or halved and removed before serving) 1/2 medium red onion, finely
diced 1 large eggplant, cut into 1 — 1 1/2 inch cubes 1 x 19 oz can of lentils, drained and rinsed 1/4 cup canned coconut milk 1/2 cup
vegetable broth or water 2 tbs.
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and
diced 3 large celery stalks,
diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups
vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly
as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
I decided to cut the
vegetables into matchstick - like pieces, but you could just
as easily
dice them.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned
vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can
diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk
as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Solid foods finely sliced,
diced or chopped (fruit,
vegetables and some foods that the whole family eats
as well)
At the appropriate hour before lunch service, a kitchen worker begins assembling the salad bar using the fresh
vegetables as well
as any number of other food items: canned kidney beans, chickpeas, tuna salad, egg salad, hard - boiled eggs, pickled jalapeno, cherry tomatoes,
diced chicken, lettuce and cottage cheese.
Almost any food that is healthy and nutritious and has a soft texture makes a good finger food, if it's cut small enough:
diced pasta; small pieces of well - cooked
vegetables such
as carrots, peas, or zucchini; and pea - sized bites of chicken or soft meat.
Ingredients 1 quart
vegetable or chicken broth 1 cup uncooked red lentils, washed and picked over 1 medium turnip, peeled and
diced Cooking spray (such
as olive oil or PAM) 1 medium onion, -LSB-...]
4 Zucchini
diced 2 cloves garlic — crushed 1 onion — chopped 1 - 2 Tablespoons extra virgin olive oil 4 cups of organic
vegetable stock Salt and freshly ground black pepper to taste 1 Tablespoon fresh herbs, such
as basil or oregano, optional
You can be creative by adding a variety of ingredients such
as sea salt, cracked pepper,
diced ham, bacon bits, shredded cheeses,
diced vegetables and fresh herbs.
Not that I'm a sucker for all things that
dice, slice, mince and macerate — though it's always sensible to have the consumer equivalent of a «sober companion» standing near me
as they begin to demonstrate the havoc that the SlashEeze knife might wreak on innocent
vegetables or the shine that AmazoGlop could put on my car with only a simple wipe or two... [more]
Not that I'm a sucker for all things that
dice, slice, mince and macerate — though it's always sensible to have the consumer equivalent of a «sober companion» standing near me
as they begin to demonstrate the havoc that the SlashEeze knife might wreak on innocent
vegetables or the shine that AmazoGlop could put on my car with only a simple wipe or two with a damp, soft cloth.
• Served food in the cafeteria and patient rooms
as ordered while strictly adhering to the health and sanitation guidelines applicable • Facilitated food prep by washing, peeling and
dicing fruits and
vegetables as per daily requirement • Stacked the dishes in the dishwasher, operated the same and sterilized the utensils