Sentences with phrase «inch sweet potato slice»

1 / 4 - inch sweet potato slice 1 tablespoon pesto 1 medium tomato tomato 1/2 tablespoon fresh basil 1/2 teaspoon balsamic glaze salt and pepper

Not exact matches

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Place the sweet potato slices about 1 - 2 inches apart on a baking sheet.

2 sweet potatoes, sliced into 1/4 inch thick rounds Olive oil Jerk seasoning (recommended: Dizzy Pig Jamaican Firewalk) Kosher salt

Peel and slice your sweet potatoes into ⅛ inch rounds.

Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same.

Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2 - inch border.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

Slice the sweet potatoes very thin lengthwise, about 1 / 8th of an inch.

Slice sweet potato into 1/4 inch coins and place in large bowl.

2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste

Quarter the potatoes, onions, beetroots and the carrots, and cut the sweet potato into small cubes or make half - inch slices.

Slice the sweet potato, eggplant, and zucchini into rounds about 1/4 - inch thick, then sprinkle with a little sea salt and toss with olive oil

Cut aubergine and sweet potato into 1/2 cm or 0.2 inch thick 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 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

While the chicken breast is cooking, slice the unpeeled zucchini and the peeled sweet potato into 1/4 inch - 1/2 cm slices.

Slice sweet potatoes into long strips, 1/4 to 1/2 inch thick.

3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube

Spread crust with white pizza sauce, then arrange slices of firm - cooked and peeled potato (you'll need about two medium - large potatoes to cover a 12 - to 14 - inch crust) or sweet potato (also firm - cooked and peeled; a large one will do — more oblong works better than fat, round ones).

Peel the sweet potato and slice into thin half - moons, about 1/4 inch thick.

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

Overlap the sweet potato slices in a single layer on top of the rectangles of dough, leaving 1/2 to 3/4 inch of space around the perimeter.

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

ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)

Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce

1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper

Scrub sweet potatoes until clean and cut into 1/2 - inch 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

Grab 1 large sweet potato, rinse it under cold running water and scrub it well, pat dry with paper towels and start cutting it in slices that are between 1/4 inch to 1/8 of an inch in thickness

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.

Wash the sweet potato thoroughly and cut it into about one inch slices lengthwise.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Arrange half of the caramelized onions in the center of the sheet of dough, followed by half of the sweet potato slices (arrange those in a spiral or any other pattern you prefer), leaving a 1 - 2 inch border of dough all around.

1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish

for the salad 2 sweet potatos — peeled and cut into 1 - inch cubes 2 tablespoons olive oil sea salt and pepper 1 bunch kale — cut into bite - size pieces 1 red bell pepper — sliced 1/3 cup slivered almonds

2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey

Peel the sweet potatoes and slice them into 1 / 2 - inch thick rounds.

Directions: Slice sweet potato into 1 - inch - thick slices.

Peel and cook slices of sweet potato in an oven safe pan with about 1 inch of water.

can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1 yellow onion, chopped 3 tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil

Thinly slice sweet potatoes lengthwise into 1/4 inch slices or smaller.

Meanwhile, peel and cut sweet potatoes into 1 / 8 - inch - thick slices.

1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1 bell pepper, seeded and cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small sweet potato, cooked and chopped 2...

Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small sweet potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs

Scrub sweet potato and potato, slice about 10 millimetres (3 / 8th inch) thick and lay flat or somewhat overlapping in a roasting pan.

Cut sweet potatoes lengthwise into 1 / 4 - inch - thick slices.

Slice each sweet potato in half lengthwise and use a spoon to scoop out the flesh, leaving about a half - inch border around the skin intact.

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

Using a mandoline or knife, slice sweet potatoes into thin rounds, about 1/8 - inch thick (microwaving potatoes for 5 minutes makes them more pliable).

Slice beets and sweet potatoes into thin layers, about 1/8 of an inch (use a mandolin if possible) 3.