Sentences with phrase «good vegetable peeler»

A good vegetable peeler is heaven as it shaves off wide ribbons of produce skin.

To prepare the zucchini wrappers, all you need is a good vegetable peeler or a mandoline.

I don't have a mandolin, but used a good vegetable peeler to thinly slice the zucchini.

Not exact matches

Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins

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)

(Y peelers are better for this job than other vegetable peelers, because they allow you to shave the asparagus without hitting your hand on the countertop.)

The peeler makes thicker noodles and works better for softer vegetables such as cucumber and zucchini.

3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)

You could use a mandolin, vegetable peeler or good old knife.

Wash the potatoes and beet well and peel them with a vegetable peeler.

leeks (white and pale green parts), well rinsed and chopped 2 medium russet potatoes, peeled, cut into 1 / 2 - inch dice 3 to 4 cups chicken / vegetable broth 2 tsp.

Jicama is a crunchy, sweet vegetable that looks like a turnip, but when it's peeled and finely shredded, it makes a well - textured addition to any slaw.

3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly sliced — optional, as garnish

1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L vegetable stock 1 heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste

soup: 2 tablespoons unsalted butter or olive oil 1 shallot, chopped 1 medium onion, chopped 1 large potato, peeled and cut into 1 / 4 - inch cubes (1 1/2 cups) 2 cloves garlic, finely chopped 3 1/2 cups light, good - tasting vegetable broth 1 large head of broccoli (12 ounces or 3/4 lb.)

1 tbsp olive oil 3 large carrots, peeled & thinly sliced 3 stalks of celery, thinly sliced 1 cup of red lentils 1 cup of chopped rhubarb (fresh if you can get it, but frozen works well) 2 vegetable bouillon cubes + 4 cups of water 1 tomato, chopped 1 handful of chopped parsley

Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

1 can of black beans, drained very well 2 tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic, minced 1 large carrot or squash, peeled and chopped 1 chipotle chili, chopped 1/4 cup of almonds small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying

Meanwhile heat vegetable stock to a boil in a medium size pot, add peeled tomatoes, garlic and all the juices and tomato paste; stir well.

Best of all this recipe only takes 15 minutes to put together (10 if you're fast with a vegetable peeler), and another 30 to bake.

1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler 4 ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned basil leaves

In the case of the cucumber, as well as many other fruits and vegetables, the peel contributes little more than fiber.

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.

Slice the bell pepper in half, remove the stem and seeds, and peel into thin strips as well using a flat blade vegetable peeler.

Also, I use a julienne peeler for the zucchini, but if you have a spiralizer, you can probably get away with 3 zucchinis since it better utilizes the seedier inner part of the vegetable.

As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor.

Set aside the box grater and instead use a vegetable peeler to shave some good Parm — you're going for big thin shavings that will add little salty bursts to every bite.

The tip of a vegetable peeler works well for this chore.

But does it feel SO GOOD not to have to rifle through cocktail jiggers and kitchen twine to find my vegetable peeler?

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

Then peel the squash using a heavy duty vegetable peeler (or if you're really confidant, maybe a good knife).

Next, with the help of a vegetable peeler, remove the tough outer skin as well as the thin whitish layer beneath it, in order to completely expose the bright orange flesh of the gourd.

1 tablespoon olive oil 1/2 yellow onion, chopped 1 garlic clove, minced 1 cup quinoa, well rinsed 2 1/4 cups vegetable stock or broth 2 cups chopped, stemmed arugula (rocket) 1 small carrot, peeled and finely shredded 1/2 cup thinly sliced fresh shiitake mushrooms 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

The best technique to peel an apple is to use a vegetable peeler over a knife; a knife will take away too much of the juicy flesh.

The busiest day of the year for us is Christmas Eve I try my best to get as much of the jobs done as possible, peeling vegetables, baking muffins for Christmas morning decorating the Christmas Cake and Yule log etc... and that leaves a little time to spend with the kids.

Vegetables will travel well and if you will be preparing them during your stay, we recommend peeling, and if possible, cutting / dicing prior to leaving your home.

Amanda has always taught «real» cooking to children: wholesome meals that involve a lot of chopping, grating and peeling, as well as fresh herbs, fruit and vegetables from the garden.

It is often a good idea to leave the peels and skins on fruits and vegetables to take full advantage of those nutrients that are found in the peels and skins.

I think one of the ways that we have changed in a hundred and how many years since then is we have a better appreciation today for these amazing creatures [and] a self - interested one, not just in terms of natural services; but earthworms are a terrific way, as any composter can tell you, and here it is August and lot of us are composting to help digest peels and tops and things like that from out of your vegetable garden and put [it back out], add some more earth to the top of the soil.

And then from there if there's excessive gut issues, we may look at specific carbohydrate diet where we cut out salicylates and phenols and peel our vegetables and — and make sure everything's well cooked and mash our foods.

It isn't necessary to peel the zucchini, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!

It isn't necessary to peel, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!

We may even look at cutting out phenols and salicylates, and even peeling and / or really mashing and cooking our vegetables well, and even avoiding raw veggies, too.

We leave the peel on, but give them a very good scrub with a vegetable brush to clean them.

Good sources of fiber: fruits and vegetables (keep those peels on apples, cucumbers, carrots, etc. for extra fiber and nutrients!)

I keep intending to get a spiralizer, but so far a vegetable peeler works well to make noodles.

1 gallon beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4 pounds ground beef (or a mixture of ground beef and ground organ meats) 1 tablespoon salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced small 3 — 4 heads of broccoli or cauliflower Additional vegetables may be added or substituted, as desired Clarified butter or beef fat, if desired

If you can't find organic products, you should wash your fruit and vegetables thoroughly and then peel them as well.