Sentences with phrase «half yukon»

health care yukon quebec senior medical manitoba health northwest territories ontario nurses new brunswick hospital home care nunavut newfoundland and labrador homecare for seniors nova scotia doctors healthcare budget saskatchewan mental health british columbia alberta women seniors prince edward island

school saskatchewan jobs british columbia platform students prince edward island skills yukon quebec métis manitoba skills training northwest territories ontario aboriginal new brunswick inuit nunavut newfoundland and labrador education nova scotia alberta

Me again - I just threw caution to the wind and used my white sweet potatoes instead of yukons.

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

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

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

I love using yukon gold potatoes since they don't need to be peeled, but if you're using russets then peel them first — the texture will be better.

Small round potatoes (new potatoes, yukon golds, etc) Olive oil Kosher salt Freshly ground pepper Herbs

chopped fresh flat - leaf parsley, plus more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes

-LSB-...] week I had read Kitchen Bellicious» recipe for Smashed Yukons and I knew I wanted to make something similar with the three red potatoes I had waiting for me to -LSB-...]

I happen to have a bag of yukon golds in the pantry and I also happen not to have a menu for tonight.

It almost looks like yukon gold, which seem kind of small to me, but if they taste better I am willing to use them!

I changed a few things, adding in rosemary instead of sage, using 1/2 tempeh and 1/2 grated extra firm tofu, and mixing yukon and sweet potatoes for the topping.

I didn't want an overwhelming sweet potato flavor which is why I cut the mashed potatoes with half yukon gold.

Festive crispy baked sweet potatoes and yukon gold potatoes on a bed of caramelized onions.

1 lb milled or finely grated peeled, baked yukon gold potatoes (I use a food mill and a scale, it looked like ~ 4 cups)

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

Is there a specific kind of potato (red, yukon gold, baking) potato you prefer to use?

The lemon roasted yukon potatoes sound sooo good.

Yukons are good for mashed or smashed potatoes and are good in soups and potato salad.

I cooked the veggies in the slow cooker (broccoli, yukon gold potatoes, celery, mushrooms) and baked the tofu in the oven.

We thinly slice yukon gold potatoes (or sweet potatoes, or russets — just prefer the Yukons) and an onion.

2 lbs yukon gold potatoes (7 - 8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend using another potato)

I've made it with yukon gold potatoes, sweet potatoes, and now with yams.

i did four layers of yukon golds, three of the summer squash.

I substituted molasses for yukon and used 3 cups of flour instead, chilled in freezer for one hour and cut into shapes.

Peeled yukon golds, cubed yellow squash and dried thyme steamed in the Beaba and pureed with shredded fresh parm.

I usually use yukon gold or russet potatoes but red skin would be great.

* I found a package of red, yukon gold, and purple potatoes at Trader Joes ** Your eyes are not playing tricks on you, there are no peppers or mushrooms in the picture.

3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock

I like to use russet or yukon gold but I have also had it with red.

For this recipe, I used yukon gold potatoes.

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

For variety try using some red potatoes such as Yukons.

12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic

Filed Under: Dinner, Lunch, Recipes, Sides Tagged With: butter, garlic, mashed, mashed potatoes, potato, potatoes, red bliss, rosemary, russet, soy milk, thanksgiving, vegan, yukon

Slow Cooker Chicken Curry (Low Sodium) Print Author: MJ and Hungryman Recipe type: Main Ingredients 4 small yukon potatoes, diced into 1/2 in.

2 lb yukon gold potatoes 1 medium white onion, grated 2 eggs 1/2 cup parsley, chopped 1/2 cup cilantro, chopped 2 cloves garlic 1 tsp coriander 2 tsp cumin 1 1/2 tsp kosher salt 1/4 tsp black pepper 1 - 2 tablespoons garbanzo bean flour (see note) canola oil, for frying

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

Wash and pat dry 3 large yukon gold potatoes, rub extra virgin Spanish olive oil all over the potatoes and sprinkle them with sea salt, transfer to a baking tray and add to a pre-heated oven (bake and broil option), 210 C - 410 F for exactly 1 hour

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 taste)

Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside

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

Filed Under: Entrees + Main Dishes, Food, Recipes Tagged With: braised, gold, potato, puree, recipes, red wine, reduction, vegan, vegetables, vegetarian, wine, yukon

1/3 cup olive oil 1 pound yukon gold or other white potato, sliced 1/8 ″ thick (you can peel if you wish) 1 onion, sliced 1 red or green bell pepper, washed and sliced thinly (optional) 1 - 2 cloves garlic, minced 6 large eggs 1/4 cup fresh parsley, chopped salt and pepper

Like Bon Appétit suggests, yukon gold are the perfect potato variety for roasting.

Grab a small sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn your burner on to a high heat

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

I did try this recipe of Grilled Sweet Potatoes with Garlic Yogurt Aioli with regular yukon gold potatoes, and I tell yeah, it was no match, the sweetness from the sweet potatoes really took this dish to the next level.

5 small yukon gold potatoes (220 g, use any yellow or «buttery» potato, but not russet!