Not exact matches
Refrigerate until solid,
then cut into
small bite -
sized pieces and store in a container in the fridge
Meanwhile, cut the cold candy bars lengthwise down the middle, and
then across into
small,
bit sized pieces.
Chop the bacon into
small bite -
size pieces, and
then throw them into the warm pot to render and get crisp.
Cut away any tough ends,
then finely slice the stems and tear the kale leaves into
small bite -
size pieces.
One large head of organic cauliflower, washed and cut into
bite -
sized florets One pound or more of
small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh ginger, peeled and
then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed
One at a time, pinch off
pieces of dough, rolling them into balls (you can choose the
size - mine were golf ball -
sized and I think I would make them a
bit smaller next time) and
then coating them lightly in the mixture.
Remove skins from bell peppers,
then cut into
bite -
size pieces; place in a
small bowl.
Allow to cool, slightly,
then slice the grilled eggplant into
smaller,
bite sized pieces.
* 1 head of Napa cabbage (about one pound)- outer leaves removes, and
then chopped into
bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a
small bowl of warm water * 1/4 cup Korean fine red chili flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili flakes, you can substitute 1 - 2 Tb.
Set aside to cool
then snap into
pieces, some
small, some large
bite -
sized.
Let the beets cool,
then peel them and cube them into
small,
bite -
sized pieces.