Not exact matches
Ingredients: 1 pound spinach leaves, tough and
long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs,
peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion,
peeled and cut in half 1 carrot,
peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the
long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Mandoline slicers can do the job, too, and in a pinch you can even use a vegetable
peeler to make
long, thinly
sliced strips.
Using a spiral slicer or julienne
peeler,
slice the summer squash into
long thin noodles.
4 medium parsnips,
peeled,
sliced lengthwise into 1 to 2 inch
long pieces, any tough woody core removed
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (
peeled, smashed) 1
peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (
peeled, thinly
sliced) 2 cloves garlic (
peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups
long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger,
peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots,
peeled if not organic and cut lengthwise into strips a few inches
long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Using a
peeler,
slice ribbons off
long neck of squash until you have 2 cups ribbons; set aside.
2 teaspoons lemon zest (I like to use a vegetable
peeler to remove
long pieces of lemon zest and then thinly
slice these into slivers of zest)
Using a vegetable
peeler,
slice long thin strips of carrots.
3 or 4 tablespoons olive oil 1/2 pound fresh whole wheat pasta, preferably fettucine, or other
long flat noodle 1 bunch kale, washed, stems removed and shredded 1 onion, chopped 3 cloves garlic,
peeled and
sliced Red pepper flakes (optional) 1/2 cup shredded fontina cheese Kosher salt and fresh black pepper
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1
slice rustic white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber,
peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch
long pieces
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
Using a vegetable
peeler, remove two 2» -
long strips of zest from grapefruit (try not to get any of the white pith) and thinly
slice zest lengthwise into strips; set aside for serving.
4 tablespoons olive oil 2 large onions,
peeled and
sliced into rounds 1/4 inch thick 1-1/4 cups green or brown lentils, sorted and rinsed 1 cup
long - grain brown or white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley
Slice zucchini by
peeling long strips with a potato
peeler (
peeling away from you), with the first one or two as test
slices.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick
slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick
slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound),
sliced on an angle into 3»
long pieces, 1/4» thick 1 medium carrot (about 1/4 pound),
peeled and
sliced on an angle into 3»
long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound),
peeled and cut into 1/4» thick
slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Using a paring knife,
slice off the
peel in
long strips, working from top to bottom and removing all of the white pith.
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
Makes 4 servings Ingredients 2 medium carrots,
peeled and
sliced into very thin rounds 1 medium zucchini, cut into 2 - inch
long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado,
peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
The ability to
slice and shred a range of vegetables into ribbons has
long been possible with a julienne
peeler, but the technique has been made fuss - free and far more appealing with the arrival of the spiralizer.
Use the same salting method and brine, but instead of chard stems and shallot, use 1 pound fresh banana chiles (cut a
long slit in each pepper to allow brine to penetrate) and 1
sliced peeled carrot.
l liter dry, red wine 1 jigger brandy 2 to 3 tablespoons sugar 1 orange,
peeled in one,
long continuous strip Juice from one orange 1 lemon or 2 limes,
sliced very thin 1 peach,
peeled and
sliced very thin Club soda, chilled
The «ribbons» are easily made with a vegetable
peeler, or if you have one, and want to get fancy, you can also use a mandoline to make
long thin
slices of zucchini.
When
peeling and cutting the potatoes, cut into smaller 1/2 ″
slices, that way they won't take as
long to cook all the way through.
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper,
sliced into thin 2 - inch
long strips 1 yellow, orange or green bell pepper,
sliced into thin 2 - inch
long strips 3 carrots,
peeled... Read More»
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white parts only - about 6 inches
long) Large piece of galangal (Thai ginger),
sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove,
peeled, smashed
Peel your carrots if you like (I did only for aesthetics, if you're using organic carrots don't bother, just give»em a good scrub, but if your carrots aren't organic then please
peel them), then
slice them on a sharp diagonal so you get
long slices, about 1/2 cm thick.
Upend a small bowl, place a spear on the flat bottom and, using a vegetable
peeler, gently shave
long thin
slices.
Take a bit of caution when serving this treat, however — apples are entirely safe for your bird as
long as they are
peeled and
sliced before you serve them to your pet.
INGREDIENTS: 5 medium potatoes,
peeled and cubed; half a cauliflower, cut into florets; 100 ml
long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob of butter; sea salt and freshly ground pepper; olive oil; 2 red onions;
sliced; few sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).