The tomato is entirely optional and you can substitute it with any other thinly
sliced vegetable such as zucchini.
Not exact matches
When they are
sliced into thin rounds and roasted, they kind of look like
vegetable chips, so many people actually call them broccoli chips You can eat roasted broccoli chips as a healthy snack, as a side dish, or add it to other recipes
such as stir - fries and casseroles.
For difficult - to - handle products
such as sticky
sliced fruit and marinated or oiled
vegetables, the Ishida CCW - R2 - 106B features a linear design, with the pool and weigh hoppers fed by belts from an infeed table.
2 tablespoons OLIVE OIL 2 cups thinly
sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or
vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (
such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled
vegetables (
such as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
1/2 cup tamarind pulp 3/4 cup water 4 green chiles
such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons
vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
10 dried red chillis,
such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup
vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
2 tablespoons
vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile,
such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
2 ounces dried mushrooms (
such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
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
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine,
such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups
vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Variation: Add
vegetables such as a
sliced carrot or two, a cup or so of
sliced mushrooms, or a stalk or two of diced celery to the soup — or any combination of these.
1 cup dried white beans,
such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups
vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Sweet potato skillet (1 pound ground turkey, beef, or leftover chicken plus 2 - 3 white sweet potatoes shredded or
sliced and cooked until crispy, and a steamed
vegetable such as green beans or broccoli).
5 cups
sliced assorted
vegetables, (
such as zucchini, yellow squash, onion, red bell pepper and grape tomatoes)
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
500g starchy potato (
such as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup
vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2 sticks celery, cut into 1 cm
slices
Sticky Vietnamese pork meatballs with rice noodles and pickled
vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled
vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (
such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
For the broth: 1 cup (235 ml) vegan lager beer (
such as Sapporo) or
vegetable broth 1 cup (235 ml) low - sodium
vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly
sliced scallion 2 small avocados, pitted, peeled, and
sliced or chopped (optional)
This refreshing salad demonstrates how very thin
slicing can take the edge off strongly flavored
vegetables such as radicchio, fennel, and radishes.
2 heads garlic, cloves peeled and thinly
sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant
Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese
such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
6 cups Vibrant
Vegetable Stock (see recipe) 2 tablespoons sugar 4 tablespoons minced parsley 2 tablespoons minced garlic 4 tablespoons minced scallion 1/2 cup soy sauce 2 teaspoons ground ginger 4 teaspoons freshly ground white pepper 2 tablespoons chopped watercress 2 tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons,
sliced thinly Asian hot sauce,
such as Sriracha, to taste
Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: 60 minutes Yield: About 6 - 8 side servings Allergens: dairy Ingredients: Leek — 1 leek Root
vegetables — 6 cups thinly
sliced and evenly sized root
vegetables,
such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower.
2 1/2 cups thinly
sliced vegetables (
such as fennel, scallions, celery, peeled carrots, and / or peeled beets)
1/4 cup
vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions,
sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles,
such as serrano, seeds and stems removed, cut lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and
sliced
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin,
sliced crosswise into 1/4 - inch - wide
slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon
vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and
sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (
such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
Fill each cup of a muffin pan with different foods,
such as cheese cubes, leftover pasta, pickles or olives, cut - up deli meat, crackers or cereal, chopped fruit,
sliced vegetables, and dip.
Other similarly minor changes to Smart Snacks include allowing the sale of low - sodium canned
vegetables and tweaking nutritional requirements to allow for the sale of «paired exempt foods»
such as peanut butter and celery or reduced - fat cheese with apple
slices.
In the Boulder school district's five production kitchens, cooks peel,
slice and chop fresh
vegetables such as celery, cucumbers, carrots, red pepper and jicama and ship them off in plastic containers called «fish tubs» to satellite kitchens in 48 schools.
Pack the tortilla with
vegetables,
such as
sliced tomatoes and green pepper strips, and roll it up.
It's great for lunches — serve a
slice of pumpkin bread with
vegetable sticks and a protein
such as cold cooked chicken breast.
These may include thin
slices of cheese; cooked macaroni; soft cooked chopped
vegetables; moist, finely chopped pieces of meat; and soft, ripe pieces of fruit
such as peaches or pears.
Always avoid choking hazards
such as hard and / or stringy
vegetables and fruits, small round - shaped foods
such as grapes that aren't
sliced lengthwise, sticky foods
such as peanut butter (on it's own), gum, popcorn, marshmallows, whole nuts and seeds, fish with bones, and unsliced hot dogs or sausages.
It is suitable for various tasks
such as cutting meat,
slicing salmon, and chopping
vegetables.
Slice enough chicken to serve 4 (
such as breasts), and serve with half of
vegetables.
Scramble 3 large eggs and add in 1/4 cup of low - fat cheese and
vegetables such as spinach,
sliced tomatoes, peppers and mushrooms.
You can mix in other
vegetables as well,
such as shredded carrots and thinly
sliced jicama.
But you can get flavor in a less acidic form by adding a
slice of lemon or lime (or other fruits,
vegetables or herbs,
such as cucumber, mint or basil) to plain sparkling water.
Leave your stock simple or add your choice of
vegetables,
such as carrot
slices or tops, celery leaves, broccoli stalks, and onion (these can be saved and frozen until needed from previous meal leftovers and trimmings; it matters not if they are limp and wilted).
Layer the cottage cheese with fresh
vegetables,
such as alfalfa sprouts and avocado
slices.
Add To Savory Dishes: Try adding either
sliced or slivered almonds to hot dishes
such as stir - frys, grains like wild rice and quinoa, cooked
vegetables, and even soups including squash, lentil, or tomato for a satisfying crunch.
For example, one meal would be a
slice of grilled chicken, a cup of brown rice, and
vegetables,
such as sweet potato, on the side.
The third main option is to make detox water by infusing a glass of water with
slices of your desired fruit or
vegetable option,
such as lemon or cucumber.
Beyond the obvious proteins (meat, fish, hard boiled eggs, and properly prepared beans and nuts), greens, gluten - free and grain - free flours
such as coconut and buckwheat (if tolerated), raw fruits,
vegetables, herbs, and roots (the ginger and turmeric roots are
sliced thinly and used in tea — add in black pepper with turmeric to increase bio-availability), the lower part of this healing refrigerator contains:
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots,
sliced 1/2 cup kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed
vegetables,
such as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth
Give a couple of pieces of
vegetables such as baby carrots, frozen
sliced carrots, broccoli, green beans, celery or asparagus.
Many fruits and
vegetables from the kitchen are safe for dogs
such as carrots, broccoli, apple
slices (no seeds or cores), and bananas.
Freshpet offers refrigerated foods in
slice and serve rolls, and in resealable Freshpet Select Cat Cups in gravy, in fresh poultry, beef or fish with
vegetables such as spinach, carrots and pumpkin.
My comprehension of handling food preparation work
such as cleaning and sanitizing food preparation areas, storing food items in designated storage areas, cutting, chopping, cubing, and
slicing meats,
vegetables, cheeses, and fruits, so that they can be used in main dishes is profound.
I know all there is to know about handling complex food preparation tasks including cutting,
slicing, mixing, chopping, and marinating ingredients
such as
vegetables and meats.