Plus little cubes
of yellow potato that have absorbed the flavor of the roasted diced Anaheim chiles.
Not exact matches
The veggies are a nice mix
of sweet
potatoes, cauliflower,
yellow carrots, and red onion and, coupled with the soup, finished off my meal nicely.2.
2 tablespoons peanut or vegetable oil 1 large
yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3
potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
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)
Made up a batch
of your sambar masala and used it in a spinach and
potato Dahl using
yellow moong dahl.
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
That day, a quick dig
of ratatouille ingredients - zucchini,
yellow squash,
potatoes (optional), eggplant, garlic, thyme, basil... and 25 - 30 minutes and Ratatouille was ready to devour.
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
To compensate, I ended up adding 3 large carrots (chopped) and throwing in other assorted veggies I had around: an onion, some leek, a
yellow bell pepper, a couple leftover baked
potatoes — even some
of the leftover aforementioned breakfast omelet.
I just made this using a sweet
potato instead
of the carrot and a sweet
yellow onion in place
of the green onions, and it is absolutely delicious.
There is actually a difference in the varieties
of potatoes: russet
potatoes are the starchiest, while the red skin (or even the
yellow ones) are more «waxy» and great for sautéing, skillet frying, and scalloping — really nice for this particular recipe.
The usual partner
of chicken in Thai
yellow curry is
potato but I used pumpkin instead this time.
The intensity
of the sweet
potato's
yellow or orange flesh color is directly correlated to its beta - carotene content.
Not to be confused with
Potato Flour which is less «starchy» for lack
of better word, and is more
yellow in color.
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1
yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash
of red wine vinegar
Place the
potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds,
yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice
of 2 limes, garlic and 2 teaspoons
of the salt.
Through his work at the experiment station, García was credited with having added to the economic value
of New Mexico agriculture, particularly with his research and development
of chile, sweet
potatoes, pecans,
yellow and white Grain onions, and improved varieties
of cotton.
I got my favorite, misir watt (the bigger dish on the right: red lentil stew with onion, berbere, ginger, garlic, and cardamom), with sides
of dinich watt (far left:
potatoes in garlic, tomato, and berbere sauce) and yekik watt (in the middle:
yellow split peas with ginger, turmeric, and garlic).
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple
potatoes, washed and quartered Salt 1
yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (
yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
I used
potatoes to make it taste super creamy and luxurious and carrots for the naturally
yellow color
of the broth that we all know and love.
My husband was wary
of this dish while I was layering
yellow (squash) on
yellow (
potatoes) but he named it a success!
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)
Because it gets stored in fat just beneath the skin, eating excessive amounts
of carrots, sweet
potatoes, pumpkins or cantaloupe can impart a lovely sallow
yellow color to your skin.
This vibrant
yellow curry
potato bowl is packed with vegetables and pan-fried tofu with a hint
of honey.
I would not be happy to be paying for a plate heaped with an inelegant jumble
of baby carrots,
yellow bell pepper, tofu, and sweet
potato (or yam?)
Ingredients 1 russet
potato, spiralized 1 tablespoon
of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup
yellow onion sliced 5 cups
of chopped kale, washed well 1 cup
of chopped bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
Some
of these healthy vegetables include tomatoes, red and
yellow bell peppers, sweet
potatoes, carrots, and eggplant.
Yellow potatoes are delicious in this soup because
of their buttery and soft flesh.
A huge portion
of a coconutty
yellow soup with chunks
of chicken and
potatoes simmered all day and served over steaming white rice.
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
Yes, I peeled the sweet
potato and I used
yellow onions, but you can use a different type
of onion too
Modifications (because store didn't have everything) included shrimp in place
of chicken, green curry paste instead
of yellow and butternut squash (bc it was precut and ready to go) in place
of sweet
potato.
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
There was gravlax, pickled vegetables (for me, mainly — I can't get enough
of them), and gorgeously buttery
yellow potatoes flecked with verdant fresh dill.
These vegan Salisbury steak meatballs are made from a savory base
of chickpeas, served over mashed
potatoes and smothered in mushroom gravy.A few weeks ago I needed
yellow potatoes for another recipe.
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)
In this stew, the deep greens contrasted with the
yellow of the squash and the orange
of the sweet
potato, makes this an attractive and nourishing dish for the autumn harvest.
I make this using the
yellow sweet
potato INSTEAD
of squash / pumpkin.
, 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.
I didn't have the fresh garlic heads; I took a bag
of the teeny tiny
yellow fingerling
potatoes and used the extra 1 Tssp oil, chopped fresh thyme, more chopped fresh rosemary, salt & pepper, and laid the
potatoes around the tenderloin.
This bright green dip
of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby carrots, sliced red bell peppers, rounds
of yellow squash, and thin wedges
of raw sweet
potato.
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
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 →
Comfort in a piping hot bowl
of chowder with basil, sweet
potatoes, and a mix
of white and
yellow corn.
One
of the most interesting reasons why sweet
potatoes are better for you (versus the white or
yellow variety) is that they...
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
leftover
yellow potatoes, cooked and with skin on a bit
of vegan milk to brush on top (OR use olive oil / vegan butter) sea salt dried herbs