6 - 7 carrots, peeled and chopped 2
medium yellow potatoes, peeled and chopped (Yukon Gold would be perfect) 1 large or 2 medium onions, chopped 2 teaspoons garlic, finely chopped 2-1/2 teaspoons fresh ginger, finely chopped 4 cups vegetable stock or water (or 2 cups stock and 2 cups water) 1/2 teaspoon salt 1/2 teaspoon white pepper Water for sautéing the onions and garlic (makes it fat - free)
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1
medium yellow onion, small dice 4
medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red
potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Servings MetricUS Imperial Ingredients 1
medium sized squash I used butternut1 large sweet
potato peeled and large dice1
yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large
yellow onion, chopped 4 stalks celery with leaves, chopped 6
medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold
potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1
medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet
potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or
yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
I used just
yellow cake mix, boiled about 2
medium sized sweet
potatoes until tender, mashed them, mix this together, added walnuts, and put into sprayed muffin tins.
ingredients TUNA NOODLE CASSEROLE WITH
POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1
medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked
medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar
potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
potato chips (crumbled) 1/2 cup salted
potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
potato chips (crumbled) 1/2 cup jalapeno flavored
potato chips (cru
potato chips (crumbled)
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
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1
medium - sized chopped
yellow onion 4
medium - sized carrots, peeled and chopped 2 large yams (sweet
potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
• 1 1/2 pounds new red
potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small
yellow onion, coarsely chopped • 4
medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
6 - 7
medium russet
potatoes, scrubbed and cut into a 3/4» dice 1/2
medium red onion, chopped 1
medium yellow onion, chopped 1 cup finely chopped sweet bell peppers 5 cloves garlic, finely chopped 1 Serrano pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black pepper
white or cremini mushrooms, chopped or thinly sliced 1
medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1
medium russet
potato or sweet
potato, peeled and chopped (I used a sweet
potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.
2 tablespoons ghee (or clarified butter, or olive oil) 1
yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4
medium russet
potatoes, peeled, cut into 1 - inch cubes 1 cup dried
yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste
recipe at a glance 5 stars 1 review time: 30 - 60 minutesserves / makes: 4recipe id: 63987cook method: stovetop ingredients 2
medium potatoes, peeled and sliced thinly1 / 2 cup chopped onions1 tablespoon vegetable oil3
yellow summer squash, sliced1 dash paprika salt and pepper, to taste
* 8 Yukon gold
potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1
medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot
yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts * lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives
Red Lentil Soup with Sweet
Potatoes and Kale 1 tablespoon olive oil 1
medium white or
yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet
potatoes, peeled and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black pepper
1 pound Maris piper or
yellow wax
potatoes, peeled and
medium diced.
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
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
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)
ingredients SPINACH AND SWEET
POTATO FILLING: 2
medium sweet
potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons
yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1
yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons
yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
Cost Breakdown: Long - grain brown rice — 1 pound for $.99 Long - grain white rice — 1 pound for $.99 Rolled oats — 2 pounds for $ 1.99 Almond milk — quarter gallon $ 1.99 Black beans — 1 can $.89 Carrots — 4 pounds for $ 1.69 Russet
potatoes — 5 pounds for $ 1.99 Zucchini — 2.85 pounds (6 large) for $ 2.82 Spaghetti Squash — 1 small /
medium for $ 2.00 Tomatoes — 3 pounds (6
medium) for $ 2.96 Bananas — 6 pounds (roughly 14 total) for $ 3.24 Onions — 2
yellow (large) for $ 1.52 Bell Pepper — 1 orange for $ 1.50
, 7 tomatoes, 14 bananas (2 bunches), 1 spaghetti squash (not pictured), 6 zucchini, 2 pounds rolled or quick oats, 2
medium - large
yellow onions, 1 bell pepper (not pictured), 4 pounds carrots (about 12 total), 2 pounds rice (half white & brown), 5 pounds Russet
potatoes, carton of almond milk, water, oil & seasonings on hand.
3 large sweet
potatoes 1 1/2 cups corn, fresh or frozen 1 tsp chili powder 2 tsp cumin 1/2 tsp oregano 1 Tbsp canola oil 1/2
medium yellow onion, diced 1 (15 oz.)
1 1/2 cups finely diced russet
potatoes (about 1
medium potato) 1/4 cup finely diced red bell pepper 1/2 small
yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
ingredients LOADED
POTATO SOUP 1 cup chopped
yellow onion (about 1
medium onion) 4 cloves garlic, minced,...
ingredients LOADED
POTATO SOUP 1 cup chopped yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup shredded carrot 1 large potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to ga
POTATO SOUP 1 cup chopped
yellow onion (about 1
medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup shredded carrot 1 large
potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to ga
potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to garnish)
Pin It Ingredients: 1
medium sweet
potato, cut into 1/2 inch or smaller cubes 1
medium yellow onion, diced 3 cups of finely chopped kale 2 cups cooked black beans 2 cloves of crushed garlic 1/4 teaspoon chipotle powder 1... Continue Reading →
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small
yellow onion (peeled, finely diced) 1
medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold
potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
1 lb
medium - size
yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper
1
yellow onion, diced 4 garlic cloves, minced 3 cups sauerkraut 8 small
potatoes or 4 - 6
medium / large
potatoes, scrubbed, (peeled only if not organic) and cut in quarters.
Ingredients: 1/4 cup extra virgin olive oil 1/2
medium yellow onion, finely chopped 2
medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red,
yellow and / or orange bell peppers, diced 1 large sweet
potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4
medium / large
potatoes, cut into 1 / 2 - inch dice 1 large
yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments
8 tbsp Ancient Organics Ghee 1 small
yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1
medium zucchini, 1 inch dice 2 small yukon gold
potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
8 to 10
medium - sized
potatoes (
yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons
yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika
1 lb ground grass - fed beef 2 cups cubed sweet
potato or quartered baby reds 2 cups diced red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1
medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing
5
medium - sized onions, sliced 1 cup chopped cauliflower 1 cup
potatoes, grated 1 cup carrots, grated 1 cup chopped green and
yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying
Good sources are red palm oil; orange and
yellow fruits and vegetables such as mangoes, pawpaw, pumpkin, carrots, maize,
yellow sweet
potatoes and bananas; and dark green and
medium green leaves such as spinach, amaranthus, kale, the leaves of cassava, cowpeas, sweet
potatoes and beans.
It only takes two tablespoonfuls of
yellow sweet
potatoes, half a cup of dark green leafy vegetables or two - thirds of a
medium - sized mango in a day to meet the vitamin A requirement of a pre-school child.11 This way, not only is the vitamin A requirement being addressed, but a whole range of other micronutrients as well.
● 4 pounds buffalo or grass - fed beef bones, with the marrow, cut ● 1 (750 ml) bottle organic dry red wine ● 6 garlic cloves, peeled and chopped ● 1 pound game meat (venison, elk, buffalo), cubed ● 2 cups small purple
potatoes ● 2
medium carrots, peeled and chopped ● 1
medium yellow onion, sliced ● 1 tablespoon sea salt ● 1 teaspoon black pepper ● 3 bay leaves Directions:
2 large yukon gold
potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large
yellow onion, diced 1
medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black pepper 1/2 cup chopped fresh cilantro
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)
1 1/2 cups finely diced russet
potatoes (about 1
medium potato) 1/4 cup finely diced red bell pepper 1/2 small
yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
2
medium Yukon Gold
potatoes 2
medium sweet
potatoes 1
medium yellow onion Egg Replacer brand egg substitute (equivalent of 2 large eggs) 1/2 cup matzo meal 1 tablespoon minced fresh thyme leaves 1 tablespoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup canola oil