Sentences with phrase «small cubes about»

Directions: Wash, peel and dice a sweet potato into small cubes about 1 / 2 - inch in size.

Cut the apples and rhubarb into small cubes about 1 cm square, and place in a baking dish.

Cut the lamb liver into small cubes about 2 cm long.

Chandrayaan - 1, India's first mission to the moon, is a very small cube about five feet (1.5 meters) on each side — about half the size of a smart car.

Not exact matches

If you want a smaller cube simply make all your cuts about 1/4 inch instead.

Finely chop the onion and fry on a medium heat with a splash of oil for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms chopped into small pieces (1 / 2 cm cubes).

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut about 1/2 cup coconut milk)

for grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped

1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated

* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

Slice the tofu longways into rectangles, about 1/2 inch thick, then smaller into cubes.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

How about freezing the coconut oil in in small ice cube tdays to assist getting it down??

half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.

To start, peel butternut squash, remove the seeds, and dice into small pieces (about 1/2 inch cubes).

If you are starting with the whole butternut squash, peel it and cut it into small even cubes, about 3/4 to 1 inch cubes.

1 1/2 cups fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2 tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup granulated sugar pinch of salt 1 tablespoon fresh - squeezed lemon juice, from about 1/2 medium lemon 1 large egg + 3 large egg yolks, room temperature 6 tablespoons unsalted butter, room temperature, cut into 24 small cubes

Separate the bread cubes between two small oven - safe dishes, about 4 - 6 inches each (I used 3 4 - inch ramekins).

1/4 red onion, diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed baby greens.

Peel and cut the potatoes into small bite - size pieces, about 1/2» cubes.

Cut 113 g (8 tbsp) unsalted butter into small cubes and toss with about 1 tbsp bread flour.

2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

I made a small batch and since I was about to leave on a trip, I froze it in an ice cube tray.

5 Tbsp very cold vegan butter, grated or chopped into very small cubes (about 2/3 of one stick of vegan butter)

fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside

1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime

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 *

This was wonderful, I was worried about the bitterness of the kale but it wasn't a problem, I chopped the bread into small cubes rather than making breadcrumbs and toasted them in garlic oil.

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded

1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced

Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1 cup cubed French or Italian bread Soup: 2 teaspoons olive oil 1/3 cup finely chopped shallots 1/3 cup finely chopped celery 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

«Standard» ice cube trays, not the small cube trays, hold about 1 1/2 cups of water.)

about 450 g (1 lb) winter squash, peeled, seeds and pulp removed, & cut into 1,5 cm / 0, 6» cubes olive oil fine sea salt & pepper a small handful of thyme sprigs

FRIED CROUTONS: Trim the crusts off 4 or 5 slices of country - style, chewy - textured white bread and cut the bread into small cubes (about 2 cups of cubes).

If you're wondering about the ice cubes, we use these trays — which make much smaller cubes than standard ice cube trays.

Focaccia Topping: Rosemary Roasted Pumpkin + Feta / Olives 1/2 small kabocha squash, pumpkin, or butternut squash, peeled and cut into cubes about 1 - 2 cm x 1 - 2 cm (about 3.5 cups).

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and...

also great idea about muffin tins ice cube trays are kinda small!

Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.

1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish

However, finding Chandrayaan - 1 «required a bit more detective work, because the last contact with the spacecraft was in August of 2009» and the probe itself was rather small — «cube about five feet (1.5 meters) on each side» or «about half the size of a smart car,» according to NASA.

also great idea about muffin tins ice cube trays are kinda small!

1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup frozen peas 1 can unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)

• 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into 1/2 - inch cubes • 4 cups cooked cannellini or other white beans, or two 15 - ounce cans, drained and rinsed • 1 medium red onion, peeled and diced small • Salt and freshly ground black pepper to taste • 1 batch Spicy Cilantro Pesto

2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (about 2 1/2 cups) 1/2 cup diced sweet onion 1/2 cup diced celery 1/2 small red bell pepper, finely diced 1/4 cup minced fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground black pepper