Slice your vegetables into 1/2 - to 1 -
inch long slices.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 -
inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 -
inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Not exact matches
Cut the leeks into 3
inch long pieces and then
slice them lengthwise.
As
long as the diameter of what I'm
slicing will fit the approx. 2 -
inch opening, it works great, super fast, and easy to clean: o)
In those instances, I
slice the zucchini thicker, perhaps 1 / 8 -
inch, and let them drain as
long as possible, sometimes overnight refrigerated.
4 medium parsnips, peeled,
sliced lengthwise into 1 to 2
inch long pieces, any tough woody core removed
Slice carrots into 1 / 4 -
inch thick sticks that are about 3 or 4
inches long.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few
inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 - 1/2 pound Flank Steak, Trimmed Of Fat And
Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half -
inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or
Long Grain Rice, Cooked According To Package
Slice all the bell peppers into thin
long strips — about 1 cm thick and 2
inch long.
4 - 6 leaves of Swiss chard, fold the leaves in half lengthwise, cut off stem, and
slice into 1 / 4 -
inch thick, 2 -
inch long strips.
Working with one log at a time, using a
long serrated kinfe, cut each log into
slices between 1/2 and 3/4
inch thick.
I usually make two focaccias, each approximately three
inches wide by six
inches long and 1/2 -3 / 4
inches deep, to use as the two bread
slices to sandwich ingredients between.
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1
slice rustic white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 -
inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 -
inch long pieces
Slice sweet potatoes into
long strips, 1/4 to 1/2
inch thick.
Slice chicken breast horizontally into 1 -
inch long strips.
Slice the steaks on the bias into strips 1/2
inch wide by 3/4
inch long, cutting nearly to the edge of the steak, but leaving each piece intact.
Slice 1/3 pound bacon into lardons — short pieces about an
inch long and a quarter -
inch wide.
Cut a smallish eggplant into dice, or better yet,
slice a
long Japanese 1/4
inch thick.
4 tablespoons olive oil 2 large onions, peeled and
sliced into rounds 1/4
inch thick 1-1/4 cups green or brown lentils, sorted and rinsed 1 cup
long - grain brown or white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat,
sliced in thin one
inch long, 1/4
inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Cut scallions (white and about 4
inches green) into 1 -
inch -
long slices on diagonal.
Cut broccolini into 1 -
inch -
long slices on diagonal.
Stack
slices and cut into 1 / 2 -
inch -
long slices on diagonal.
fresh or frozen cranberries 4 1/4 -
inch - thick
slices ginger, crushed 1 3 -
inch -
long cinnamon stick 2 cups pear juice or cider 1/2 cup plus 2 Tbs.
Remove a rope of sausage from the refrigerator and
slice into 3 -
inch -
long links (you will get about 6 links per rope).
Thinly
slice the rhubarb at a diagonal, forming thin, 1
inch long pieces.
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium zucchini, cut into 2 -
inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly
sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard -
long beans, ends trimmed and cut into 1 1/2 -
inch pieces * 1/4 cup water * chopped cilantro
1 approximately 12 -
inch long Japanese eggplant, cut into 24 1/4 -
inch slices, oiled and baked on an oiled baking sheet at 400 degrees for about 10 minutes or until softened
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2
inches long, 1 / 4 -
inch wide) 1 large red bell pepper, seeded and
sliced into strips (2
inches long, 1 / 4 -
inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 -
inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 -
inch - thick rounds Garnish (optional): Crumbled feta cheese
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly
sliced and cut into
long strips about 1 / 2 -
inch wide 3 medium onions,
sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 -
inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 -
inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 -
inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
Slice into 1 -
inch -
long pieces.
Slice eggplant and zucchini into
long slabs, about 1/4
inch thick.
Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″
long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini
sliced into 1/2
inch thick rounds, total of 24
slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″
long
Smoking Packet Mix: 1/2 cup black tea leaves (roughly 17 teabags for you infidels) 1/2 cup dark brown sugar 1/2 cup raw,
long grain rice 2 cinnamon sticks, broken into small pieces 4 - 6
slices of fresh orange rind, 1
inch wide and 2 - 3
inches long
With a sharp knife or pastry wheel,
slice the rectangle into 4 smaller rectangles, each 2
inches wide by 6
inches long.
Peel daikon and carrots and
slice into thin
long matchsticks no thicker than 1/4
inch: I use a mandolin for this but you can take your time and use a chef's knife.
Makes one 12 -
inch long baguette; about 24
slices Ingredients: Baguette about 14 -
inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red bell pepper (about 1 medium) 1/2 cup finely chopped sun dried tomatoes in olive oil 1/4 cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation:
Slice off both ends of the baguette.
Cut the ends off of the zucchini, and
slice each into sticks that are about 1/4 -
inch thick and 3
inches long.
We
slice raw cheddar cheese into strips 1/4
inch wide and 3
inches long.
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 -
inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper,
sliced into thin 2 -
inch long strips 1 yellow, orange or green bell pepper,
sliced into thin 2 -
inch long strips 3 carrots, peeled... Read More»
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat,
sliced in thin one
inch long, 1/4
inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Cut broccolini into 1 -
inch -
long slices on diagonal.
To easily cut the veggies into
long matchsticks, use the 1 / 4 -
inch matchstick attachment on the mandoline and hold the veggies diagonally as you
slice.
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white parts only - about 6
inches long) Large piece of galangal (Thai ginger),
sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed
Once completely shredded add back into crockpot along with 2
sliced tortillas (into 2 -
inch long, thin strips) to cook another 20 minutes.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a diagonal into 1 -
inch thick
slices or left whole (marinating can be
longer if the steak is whole)
It's a 174.4 -
inch long sedan that's 66.9
inches wide, so it's capable of
slicing through traffic and is easily parked in most situations.