Add lime juice, finely minced garlic and
all other diced vegetables.
Not exact matches
A Recommended Meat Topping — This dish really doesn't need anything
other than the cheese; however, one night I rendered some
diced salami in a hot skillet and toss it in with the pasta and
vegetables.
1 (3 - pound) pie pumpkin, or
other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
There are so many
other wonderful flavors here; thick pieces of shrimp, salty
diced ham, a mix of flavorful
vegetables and the cheesy crusted topping.
7 cups
vegetable broth 1 1/2 cups whole wheat orzo (or
other small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14 - ounce can of fire - roasted
diced tomatoes, well drained 1 teaspoon red pepper flakes.
Let it all sit together for a few minutes, tossing once or twice while
dicing the
other vegetables.
Frozen French fries,
vegetables and a host of
other packaged foods are typically sliced,
diced or shredded before they find their way to grocery and convenience stores shelves.
Some methods include, «Combine [
vegetables] with
other flavors by stuffing, blending, coating, marinating, etc.» Use of
diced meats, grated cheese, flavored breadcrumbs, fruits, hummus, flavored oils, sautéed onion / garlic / shallots, can all enhance the taste experience of
vegetables.
** Make sure the potato isn't
diced into larger than 1 - inch cubes otherwise it will take longer to cook and the
other vegetables will get mushy.
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or
other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper,
diced 2 Tbsp
vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish
We developed Piston pump to pump
diced food product and
other sensitive products likes leaf and
vegetables (without breaking) to enable their thermal processing and transfer over a distance.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion,
diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and
diced 2 - 3
other root
vegetables (eg.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced
Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any
others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
You can also add in any
other seasonal
vegetables like spinach or kale,
diced squash or chickpeas.
You can vary this by sautéing onions, mushrooms,
diced red bell peppers or
other vegetables first, then adding the
other ingredients.
Dice the
other vegetables and add it to the corn.
* 2 plus tomatoes, finely
diced * Half an English cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup
vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled mango; or use a little harissa or
other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
Feel free to substitute
other diced steamed
vegetables, such as zucchini, snap peas, or green beans, for the asparagus.
Mix and match with
other vegetables such as
diced potatoes, rutabaga, celery, etc..
Variation: Use
other vegetables in place of the ones suggested here — try corn kernels,
diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.
Just be reminded that a «Tot» is traditionally
diced or coarse chopped potatoes (or
other desired
vegetable substitution) rather than a puree and interior texture is just as important as exterior.
Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or
vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled,
diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of Tabasco sauce or
other red chili sauceWhite or black pepper to taste
Ingredients: 4 tablespoons cup peanut, grapeseed or
other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1 red bell pepper, seeded and
diced 1 green bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or
other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and
diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch
dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups
vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1 to 2 tablespoons of Sichuan peppercorns
vegetable oil (or
other neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or
diced tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt & pepper sour cream, cashew cream, sliced herbs as garnish (optional)
Toss your leftover rice with your favorite vinaigrette or
other salad dressing, some fresh herbs or spices and your favorite
diced vegetables.
This delicious, East Indian - inspired chicken soup recipe has the wonderful flavor of curry powder and
other classic East Indian spices, along with tomatoes, apples, a little rice, and
diced vegetables.
At the appropriate hour before lunch service, a kitchen worker begins assembling the salad bar using the fresh
vegetables as well as any number of
other food items: canned kidney beans, chickpeas, tuna salad, egg salad, hard - boiled eggs, pickled jalapeno, cherry tomatoes,
diced chicken, lettuce and cottage cheese.
Method Slice onion and
dice or chop
other vegetables.
You can make it spicy with hot pepper or chili powder, you can add dill, or
other fresh herbs to change the flavors, try
dicing up
vegetables like peppers, celery or carrots and mixing them together.
In a medium pan sauté a 1/2 cup of zucchini, broccoli or any
other favorite
vegetable with some garlic, and 1/4 cup of
diced onion until tender then add 1/2 cup of marinara sauce.
Chop up some leftover cooked potato, sweet potato or
other root
vegetable into small
dice and use this instead!
You can
dice tomatoes, grill some
vegetables, bake a pie, and casually get to know each
other.
You can peel and
dice, then add to mashed potatoes for extra depth of flavor; roast with olive oil and salt to eat plain or mix with
other roasted root
vegetables for a salad; make into a soup with
diced apples, potatoes, squash, or lentils.
To help cooks and
other kitchen staff, they prepare ingredients for dishes by slicing and
dicing vegetables and by making salads and cold food items.