Slice potatoes about ⅛» thick (a mandoline helps).
Not exact matches
And I am not talking
about genuine food allergies here — I do realise some people have them, but disregard that and think
about how distorted our view on food is becoming when we decline a
potato or a
slice of bread or a smear honey.
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large
potatoes, boiled and
sliced into rounds
about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and
sliced very thinly
Start by
slicing the sweet
potatoes into cubes, drizzling them in olive oil and cinnamon and baking them at 190C for
about 45 minutes, until they are beautifully soft and squishy.
Place the sweet
potato slices about 1 - 2 inches apart on a baking sheet.
Wash and pat dry 2 yukon gold
potatoes, then thinly
slice them into rounds that are
about 1/8 of an inch in thickness
Other accompaniments included baked sweet
potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly
slice a head of red cabbage and add a handful of cilantro,
about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).
Pop on the baking tray (make sure they are spread evenly) and bake for
about 20 minutes depending on thickness of sweet
potato slices, flipping
about halfway through.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red
potatoes (
about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (
about 4) red
potatoes,
sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste
Oil a 9 × 12 baking dish and place an overlapping layer of
potato slices on the bottom of the dish (you will use
about half of the
potatoes).
I
slice up the
potato long ways, into big slabs, cook them in the pan for
about 15 - 20 minutes total, then
slice them into fry shapes.
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (
about 6 oz each and 1 1/2» thick), skinned 1/2 lb new
potatoes, very thinly
sliced 1/2 sm red onion,
sliced 1 lemon, cut into 4 wedges 1.
- Next, add in the
sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the
sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for
about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the
potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
Slice the unpeeled
potatoes on a mandolin the thickness of a quarter,
about 1 / 8 - inch.
Peel 4 medium
potatoes (or whatever is needed to make
about 4 cups),
slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly
slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
When I'm ready to eat I'll
slice on of the
potatoes down the middle and reheat it in the oven at 200F for
about 20 minutes or if I'm hangry and impatient, in the microwave for
about a minute.
Something
about the perfectly lined up
slices of sweet
potato really appeal to me.
Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet
Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar - free dessert that won't make you feel guilty
about having an extra
slice or two around the holidays....
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet
potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
As I was thinking
about all of the vegetables I could possibly
slice and season with pastrami, I may have gasped out loud when sweet
potatoes crossed my mind.
Slice the sweet
potatoes very thin lengthwise,
about 1 / 8th of an inch.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced
potato (2
potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (
about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup,
about 5 sweet
potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color,
about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine
sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until
potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns,
about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Ingredients:
About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2
slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large
potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
The ingredients for this one in order of the cooking process: olive oil, red pepper flakes, minced garlic, zucchini coins, chopped poblano pepper, onion
sliced thin to cook faster, a previously baked
potato cubed, tomatoes cut
about 1» pieces.
24 small red
potatoes, 1 - 2 inch diameter, not peeled green beans,
about a quart, or to taste 15 cherry tomatoes, seeded, halved, to taste 1/2 cup
sliced red onion arugula, a handful, to taste, torn into bite - size
Ingredients 2 pounds Russet
potatoes (
about 2 large), peeled and cut into 1 / 2 - inch pieces 6 bacon
slices 1 onion, chopped 10 ga...
• 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)
Meanwhile, heat
about an inch deep of olive oil in a deep, heavy skillet over medium - high heat and fry the
potato slices until browned but not cooked through.
I find it fascinating that you can take something as simple as a
potato and dependent upon whether it has been boiled, roasted, deep fried, baked in cheese,
sliced, cooked whole, crumbled, burnt, sprinkled in mint, or doused in yogurt — it will open your eyes to learning
about another culture and their adoption of traditions throughout their own history.
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking
potatoes, baked, peeled an cubed (
about 4 cups) 4 green onions,
sliced (Or one diced and sautéed onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning Garlic powder Onion powder
Toss fried
potato slices in a bowl with 5 teaspoons, coriander, 2 cloves minced garlic, parsley, and salt (
about 1 teaspoon).
Shape a small amount of
potato mixture to form a small ball and then smash it out flat — 1/4 to 1/2 inch thick, making it
about the size of a cut tomato
slice around.
Slice the sweet
potato, eggplant, and zucchini into rounds
about 1/4 - inch thick, then sprinkle with a little sea salt and toss with olive oil
Add the
sliced sweet
potatoes to the sauce, cover, and cook until tender (you should be able to pierce the
potatoes easily with a fork),
about 10 to 12 minutes.
Spread crust with white pizza sauce, then arrange
slices of firm - cooked and peeled
potato (you'll need
about two medium - large
potatoes to cover a 12 - to 14 - inch crust) or sweet
potato (also firm - cooked and peeled; a large one will do — more oblong works better than fat, round ones).
Peel the sweet
potato and
slice into thin half - moons,
about 1/4 inch thick.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (
about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb
potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (
about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (
about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Ingredients: 2 tablespoons olive oil 1 pound white
potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly
sliced 4 garlic cloves, thickly
sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling,
about 2 minutes.
4 cups
sliced Yukon Gold or russet
potatoes (
about 3 - 4
potatoes; you can also use cauliflower for a lighter soup!)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet
potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used
about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
Ingredients For the salad 200 g green beans 2 medium - large
potatoes, peeled and
sliced a large handful of fresh rocket, cleaned a handful of capers, soaked in cold filtered water for
about 15 minutes then rinsed For the pesto a large handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-...]
my sweet tooth and the newly discovered h.pylori in my gut are screaming for three times as many strawberries or oh, raspberries, and way way more stevia HOWEVER i have been very interested in reading
about your food plan for your body — i have had something similar recommended, as i have some health struggles myself, i had a mashed sweet
potato salad last night with dandelion greens, a bit of
sliced apple and lightly sweetened with stevia coconut butter drizzled all over and coconut oil in the mashed sweets — it was GOOD.
When the
potatoes are finished let them cool for
about 5 minutes and
slice long ways.
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)
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.
Slice potatoes into 1 / 4 - inch rounds,
about 24 even - sized disks.
Then place pieces or
slices of garlic clove into the
potato slices —
about 2 - 3
slices of garlic per
potato.