Whether it's thinly
slicing potato for gratin, dicing onion for soup or finely chopping herbs, a food processor is a cook's best friend.
p.s. I use dehy
sliced potatoes for soups and potatoes au gratin and they are great!
I have one and I love it for anything from
slicing potatoes for potato chips to making quick sauces to kneading dough.
Not exact matches
Begin arranging sweet
potato slices on the baking sheets, oiling each
slice on the front and the back, using a pastry brush
for best results.
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.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss
potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (
for the lobster and clams), recipe follows Grilled lemon halves,
for serving, recipe follows Chopped parsley (
for garnish)
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)
2 lbs yukon gold
potatoes, cut into 1 inch chunks Olive oil
for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
It's a great choice
for slicing things like
potatoes because the dimples in the blade help keep food from sticking to the knife.
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.
Swap out traditional quiche crust
for a simpler more nutritious version with
slices of
potato!
For lunch yesterday, I brought a baked
potato and on top I put leftover sloppy Jo's and a
slice of Alpine Lace Reduced Fat swiss cheese.
Place sweet
potato slices on hot grill
for 4 - 6 minutes until they have grill marks, checking them occasionally to prevent burning.
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
Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini
slices, use it in a soup or stew, or even serve it as a dip
for roasted sweet
potato fries — yum!
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet
potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
I've stuffed the sushi with sweet
potato generously coated in a miso marinate and added some raw cucumber
slices for some freshness and extra crunch.
I've made this multiple times, but care must be taken to
slice the
potatoes thinner
for smaller chicken legs to avoid drying out chicken before
potatoes are tender.
I was craving
for eggs so I made 3 over easy fried eggs with 2
slices of sweet
potatoes, drizzled with some Coconut Aminos.
If salads aren't your thing use a
potato masher to squash the chickpeas down a little bit and just spread between two
slices of bread
for a quick lunch of avocado chickpea sandwiches.
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.
The finished plate is a bed of roasted sweet
potato slices (
slice the sweet
potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them
for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
Deep fry the
potatoes cut into thin
slices, cook
for 10 - 15 minutes on medium - high flame, remove from oil then mix gently with whisked eggs and let the mixture sit
for another 10 minutes so that
potatoes can absorb the eggs very well.
Good food processor brands, like Cuisinart, come with a small opening (
for slicing small cucumbers, thin carrots, etc.) and a large opening (
for slicing a whole onion, shredding large wedges of cabbage, shredding whole cored apples, whole
potatoes, etc.).
Lucky
for me, I have a fancy new mandolin that's just itching to
slice up some
potatoes!
I will be making a Bayou Bourbon glazed ham with roasted sweet
potatoes and fresh string beans sauteed with
sliced almonds and cranberries, with an eggnog custard pie
for dessert.
For this recipe I used thin
sliced potatoes cut on a mandoline.
Plus the way she has you
slicing the sweet
potato it flat out looks good and makes
for the perfect vessel to hold all of those yummy toppings.
Place the Strong Roots spinach bites and garlic sweet
potatoes on a tray and bake them in the oven
for To make the tofu scramble heat up 1 tablespoon of olive oil and add the finely
sliced onion.
- 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.
The original recipe, going back to the late 1700's, calls
for thinly
sliced raw
potatoes layered in a shallow dish rubbed with butter and garlic, and covered with cream or crème fraîche.
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.
1/2 pound russet
potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more
for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread,
sliced
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.
But in my family we used to add to
potatoes red onion.When
potatoes are in oven put
sliced onion a small bowl with lemon juice
for 15 minutes, then add to baked
potatoes.
While waiting
for the water to come to a rapid boil,
slice potatoes into 1 / 2 - inch
slices.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet
potatoes (enough
for 10 cups of
sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking
for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
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.
Ingredients: - 2 sweet
potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts,
sliced in half - 1 small onion, thinly
sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil
for roasting - salt & pepper
for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
A favorite Barese recipe (often named
for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the
potato slices insulating the fish from the heat of the oven and the olives and lemon
slices emphasizing its bright flavors.
Ingredients - Roasted Veggies - 1 onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry tomatoes - 1 cubed sweet
potato - 1 - 2 cubed zucchini - Chopped kale (enough
for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
I also served it up with the purple cauliflower gratin and
sliced potatoes sauteed in butter, olive oil and salt, with peach - blueberry cobbler
for dessert.
14 ounces new
potatoes 4 eggs 6 green onions, white and light green parts only, thinly
sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more
for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped
For German
potato salad,
sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing.
I even steeped thin
slices of a sweet
potato in oolong tea, and then baked them
for a tasty snack with a subtle hint of smoky flavor from the roasted oolong.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet
potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more
for serving 1 -2 tbsp honey salt & pepper, to taste
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large
potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot,
sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer
for 30 minutes.
Autumn Filling coconut oil or olive oil
for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet
potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
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.
Peel and
slice potatoes into 1/4»
slices and place in a large bowl and cover with cool water and let sit
for 30 minutes.