(I suppose you could also measure the temperature of
the largest piece of potato in the pan as well to be super safe...)
For those watching the waistline, put
large pieces of potato into boiling water and boil for about 10 minutes.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one
large sweet
potato, two
large red beets, one orange, eight Swiss chard leaves, and six clementines.
1 whole fresh coconut meat chopped to small
pieces 400 ml water 1 tablespoon arrowroot (or
potato flour) 300g long green beans 1
large carrot 50g
of frozen peas (or more if you like peas!)
2 tablespoons ghee or coconut oil, divided 1 medium to
large sweet
potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size
pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
4 Chicken Drumsticks 4 Chicken Thighs 2 Tomatoes 1
Potato, diced into
large pieces 1/2 Yellow Onion 1 Garlic Clove 1 Cup
of Spanish Olives 5 Capers
If some
of the
potato wedges are too
large, cut into smaller
pieces.
250 g peeled
potatoes 1
large zucchini, cleaned and cut into
pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Reserve remaining brisket for another meal.Brisket can be made 1 - 2 days ahead
of time.Cut your
potatoes into 1 inch
pieces and place in a
large pot filled with salted water.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add
potatoes and cook until beans and
potatoes are tender / In a
large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big
piece of burrata is absolutely divine.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small
pieces / 2 medium
potatoes, peeled and cut into
large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each
of cilantro and chives, finely chopped / 2
large eggs / salt & pepper, to taste / vegetable oil for frying.
Put each
potato on a
large piece of foil.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1
large onion, chopped and divided into 2 parts 1
large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4
large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots,
potatoes, and cauliflower
Peel and dice the
potato into 1⁄2 - inch
pieces, transfer to a
large saucepan, cover with 4 inches
of cold water, and bring to a rolling boil over high heat.
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1
large onion, chopped 3 - inch
piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet
potatoes, peeled and cut into 2 - inch
pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
Olive oil 3
large organic chicken breasts (cut into 3 or 4
pieces each) 1
large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2
potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed — chopped 3
large carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
Drain the
potatoes and place into a
large piece of cheesecloth.
2 onions (scrubbed and chopped in
large pieces) 6 carrots (scrubbed chopped in
large pieces) 4 stalks
of celery (scrubbed and chopped in
large pieces) 4
large potatoes (scrubbed and cut in thirds) 1 head
of cabbage (rinsed and chopped in
large pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
Dice the
potatoes into bite - size
pieces into a
large bowl, leaving several
of the
potatoes with the skins on to give a rustic feel.
1 teaspoon olive oil 2
large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet
potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3
large carrots, peeled and chopped into bite sized chunks Thumb size
piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
Mix the sweet
potatoes and butternut squash in a
large bowl with 2 - 3 tablespoons
of olive oil or enough to lightly coat each
piece.
boneless beef chuck, cut into 1 ″
pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1
large or 2 medium onions, roughly sliced 1 - 2 baking
potatoes or 5 - 6 red
potatoes, roughly chopped 3
large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste
Drain the
potatoes and put them, along with the grated onion, into a
large piece of cheesecloth.
Use a fork to mash everything together until evenly mixed and until all
large pieces of fish and sweet
potato are mashed up.
Use a
potato masher or immersion blender to break up any
large pieces of tomato and smooth out sauce.
2 pounds
of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in
large pieces) 5 carrots, cut into
large pieces 2 sweet
potatoes or white / red
potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1
large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch
pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups
potato, diced, 1 / 2 - inch
pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in
large, nonstick saucepan over medium heat.
Scrub the
potatoes, cut them into 1 inch
pieces and put them in a medium saucepan with 1 garlic clove, 2 oregano sprigs, and a
large pinch
of salt; cover with water by 2 inches.
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1
large onion, cut into strips 600 g (1.3 lb)
piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4
potatoes, peeled & cubed
One
large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red
potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
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
Dinner that evening consisted
of huge plates
of slaw with homemade dressing, chayote and
potato puree, and green beans, along with a
large, heavenly
piece of fresh Queen Covina (a superb sea bass) with a peanut pepper sauce.
1
large orange sweet
potato (350 — 400g) 100g cashews 3 spring onions 3 sticks
of celery 5 cm
piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1
large organic sweet
potato, chopped into bite - sized
pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized
pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized
pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
In fact one
large organic sweet
potato, apple or
piece of squash can make up to twenty servings.
WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet
potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a
piece of fruit Dinner: Grilled salmon with 3/4 cup
of dill risotto served with steamed broccoli, carrot and green bean, plus 1
large square
of dark chocolate
Using a
potato masher or spatula, crush the
potatoes into
large pieces (you don't want to mash them completely; just break them up), then sprinkle them with the remaining 1/2 teaspoon
of salt and several grinds
of black pepper.
Use a fork to mash everything together until evenly mixed and until all
large pieces of fish and sweet
potato are mashed up.
-LSB-...] new
potatoes 200g green beans, cut into bite sized
pieces 4
large eggs, just shy
of hard boiled 3 little gem lettuces, or about 4 cups
of similar lettuce, washed and dried 1/2 cup mixed green and -LSB-...]
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1»
pieces 1 lb
of romanesco, chopped into 1»
pieces 6 medium onions, thinly sliced 2 cups sweet
potato, chopped into 1»
pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2»
piece of ginger, roughly chopped 3
large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch
piece of fresh gingerroot, minced -4 carrots, diced -1
large sweet
potato, cubed - jar strained tomatoes -1 tsp cumin - pinch cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish - sea salt and black pepper to taste
Chop each
potato into four
large pieces and keep submerged in cold water while you prepare the green beans by snapping off each end; leave the beans whole and place them in a bowl
of cold water also.