Sentences with phrase «gold potato into»

Cut 1 yukon gold potato into 1/4 inch thick slices, half of a zuchinni into 1/4 inch thick slices, and half of a green and red bell pepper into 1/4 inch thick strips

Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes

Not exact matches

2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk

Wash and pat dry 2 yukon gold potatoes, then thinly slice them into rounds that are about 1/8 of an inch in thickness

Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)

1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)

4 cups fingerling, yukon gold, and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup extra virgin olive oil 2 teaspoons sea salt or kosher salt 1 teaspoon freshly ground pepper 3 tablespoons fresh rosemary, chopped

Ingredients: 1 1/2 pounds Yukon Gold potatoes, cut into 1 / 2 - inch to 3 / 4 - inch cubes1 large sweet onion, rough chopped2 tsp olive oil 2 tsp butter1 tsp smoked paprika 1/2 tsp garlic salt.

2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1 fresh rosemary sprig, leaves only 2 fresh thyme sprigs, leaves only 1 Meyer lemon, cut into quarters Sea salt and freshly ground black pepper

2 1/2 pounds Yukon gold or red potatoes, cut into chunks 3 to 3 1/2 tablespoons extra-virgin olive oil 2 1/2 to 3 tablespoons freshly squeezed lemon juice 1 to 3 tablespoons fresh rosemary, chopped 1/2 teaspoon sea salt Freshly ground black pepper, to taste

Ingredients 2 medium (1 cup) Yukon Gold potatoes, unpeeled & cut into 1 - inch chunks 1/2 cup winter squash, cut into 1 - inch chunks 1 tablespoon olive oil 1/4 teaspoons kosher salt black pepper 1/4 cup grated Parmesan 1/2 teaspoon dried thyme

1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil

1 potato, peeled and chopped into one - inch chunks (I used Russet, but Yukon gold / yellow potatoes work great here too.)

Yukon Gold potatoes, peeled and cut into 1» pieces 6 potol (pointed gourds) or 2 medium zucchini, peeled and cut into 1» pieces 1 loofah (ridge gourd) or 1 large cucumber, peeled and cut into 1» pieces Kosher salt, to taste 1/2 cup fresh or frozen grated coconut 1 tsp.

Ingredients: 1 1/2 pounds Yukon Gold potatoes, cut into 1 / 2 - inch to 3 / 4 - inch cubes1 large sweet onion, rough chopped2 tsp olive oil 2 tsp butter1 tsp smoked paprika

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

Crispy Skillet Home Fries with Sweet Onion Ingredients: 1 1/2 pounds Yukon Gold potatoes, cut into 1 / 2 - inch to 3 / 4 - inch cubes1 large sweet onion, rough chopped2 tsp olive oil 2 tsp butter1 tsp smoked paprika Asian Quesadilla with Chicken, Zucchini & Hoisin Sauce Recipe It was a rather eventful weekend, particularly if you are a 7 - year old boy (let's call him T) with leprechauns on the brain.

For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice

8 Yukon gold potatoes, peeled and cut into chunks 2 - 4 TBS Earth Balance Soy Butter or your favorite butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful of chives sniped

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)

Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness

Ingredients 1 3 - 4 lb whole chicken, preferably organic 1 1/2 pounds small waxy potatoes such as Yukon Gold 2 garlic cloves, cut into thin slices 1 lemon 1/4 teaspoon oregano 1 1/2 teaspoons thyme 1 - 2 tablespoons olive oil 1 1/2 teaspoons salt freshly ground black pepper juice of 1 lemon

Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste

Flaky cod and creamy Yukon Gold potatoes are formed together into patties and fried until crispy and topped off with aView full post»

Filling: 1 1/2 lbs yukon gold potatoes, peeled and sliced, cut into 3/4 inch chunks 1/4 cup canola oil 1 small onion, finely chopped 1/2 teaspoon pepper 1/2 teaspoons salt

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated

Vegetable oil (for frying; about 8 cups) 3 pounds Yukon gold potatoes (about 8), cut into 1/4» sticks Kosher salt

Cut one pound of washed gold or red potatoes into one inch chunks.

Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly sliced, and cut into half circles 1 medium (Korean if possible) zucchini, thinly sliced and cut into half circles Garnish: 1 - 2 scallions (green only), thinly sliced 1 teaspoon toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste

2 tablespoons olive oil 1 large onion, finely chopped 4 garlic cloves, chopped 1⁄2 cup dry white wine 3 sprigs fresh thyme 3 Yukon Gold potatoes, peeled, each cut into 1» cubes 3 large carrots, peeled, cut into 1 / 2 - inch - thick rounds 4 medium turnips, peeled, cut into 1 1/2 - inch pieces 4 cups chicken broth, low sodium

1 potato, peeled and chopped into one - inch chunks (I used Russet, but Yukon gold / yellow potatoes work great here too.)

2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black pepper 1/2 cup chopped fresh cilantro

Cut one pound of washed gold or red potatoes into one inch chunks.

2 tbsp extra virgin olive oil 2 medium Yukon Gold potatoes, cut into 1/2 - inch cubes 2 large carrots, sliced in 1/2 - inch rounds 1 celery stalk, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1 cup fresh or frozen peas (add frozen after cooking other ingredients) 1 cup fresh or frozen corn kernels (add frozen after cooking other ingredients) 1/2 small head broccoli, cut in bite - size pieces 3 cups fresh or 1 cup frozen spinach (add frozen after cooking other ingredients) 1 cup uncooked barley 1 6 oz.