If not using a food processor, simply chop all ingredients into
small diced pieces and mix in a bowl, juice lime and mix in with other ingredients.
If you're not hungry, you have a choice - two eggs, one egg, or muesli... Choponion into
small diced pieces and put into hot pan with the butter and oliveoil.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1
small yellow onion —
diced 1 - inch
piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and
diced 2
small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch
piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
2
small Gala apples, cored and
diced into 1 / 2 - inch
pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Ingredients: 2
small, cooked chicken breast halves (about 1 cup),
diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2
small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a
small apple, peeled and
diced (about 1/3 a cup) 2
small handfuls of roasted pecan
pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
Cut up your tomato into
diced, relatively
small pieces, crumble your bacon, add your mayo, stir well and salt to taste.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled
pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups
small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Note: If you're adding
small pieces of
diced raw chicken or fish, add chicken 15 minutes into cooking and cook for 10 — 15 minutes; add fish near the end and cook for only 5 or 6 minutes.
Easy fish stew own creation 1 tablespoon olive oil 1
small yellow bell pepper (about 200g), deseeded and finely
diced 1/2 onion, finely
diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish
pieces without breaking them.
Dice the brownie into
small pieces, about the size of two miniature chocolate chips stuck together.
Step 2:
Dice boneless, skinless chicken breast into bite - sized pieces and carefully dice 1/2 of a small on
Dice boneless, skinless chicken breast into bite - sized
pieces and carefully
dice 1/2 of a small on
dice 1/2 of a
small onion.
1 8 - ounce package of cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss cheese, divided 8 strips of bacon, cooked and chopped into
small pieces OR 1/2 cup bacon bits (in original recipe) 1/4 cup onion,
diced (not in original) Salt and pepper to taste
Dice the mushrooms into
small pieces and reserve the soaking liquid.
Dice the jelly into 1 / 2 - inch cubes or slice at random into
smaller pieces if planning to serve as a beverage.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch]
pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
* 10
small — medium Beets or 2 - 3 large cooked, peeled and sliced /
diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2 cup Pecan
pieces, toasted and candied if desired
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into
small pieces 2 - 3 lime wedges 1 - 3
pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
Meanwhile, peel the sweet potatoes and
dice into 1/2 inch or
smaller pieces.
Dice the apples into
small, even
pieces.
3 cups mixed shredded kale & red cabbage 1 carrot cut into very
small matchstick size
pieces 2 tbsp
diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in
pieces 1
small white onion, finely
diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
Let cool before
dicing into
small pieces.
Dice your pear into
small pieces, around 1 cm each.
1 tablespoon olive oil 1
small onion, chopped 2 carrots, cut in 1/4 inch
pieces 1 celery rib, cut in 1/4 inch
dice 1
small rutabaga, peeled, cut in 1/4 inch
dice 1
small fennel bulb, trimmed, fronds removed, cut in 1/4 inch
dice 1
small zucchini, cut in 1/4 inch
dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
1 tablespoon vegetable oil 1
small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch
pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato,
diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch
piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4
pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
To start, peel butternut squash, remove the seeds, and
dice into
small pieces (about 1/2 inch cubes).
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber,
diced in
small pieces 1
small tomato,
diced in
small pieces 1
small red onion,
diced in
small pieces 1/4 cup red bell pepper,
diced in
small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper
Crockpot Curry (makes 4 good - sized lunches) 2
small sweet potatoes, chopped into bite - sized
pieces 1 can of chickpeas, drained & rinsed 1 14oz can of
diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
1 Tblsp olive oil 1 green pepper,
diced 1 large or 2
small onions, chopped 3
small or 2 med / lrg zucchini, cut into 1/2»
pieces 1 - 2 garlic cloves, minced 2 tsp chili powder 1 tsp oregano or Mexican oregano 28 oz.
1 yellow onion, peeled and
diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1
small piece...
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough
diced * 1 1/2 cups carrots (about 5
small carrots), chopped (I left mine in fairly large
pieces) * 3 1/2 cups onion (about 4 medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.
filling 1 container of mushrooms (i used baby bella, though any will do), chopped 3
pieces of dried wood ear mushrooms, reconstituted in hot water, chopped 1
small white onion,
diced 5 - 6 strands of chive blossoms,
diced salt / pepper to taste
2 teaspoons olive oil 5 slices uncooked, thick - cut smoked bacon, chopped into 1/4»
pieces 1 medium onion,
diced 1
small red bell pepper or poblano pepper,
diced 8 ounces fresh cremini mushrooms, chopped
chilled butter (must be cold), cut into
small pieces 2 cups peeled
diced apples
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″
pieces 2 tbsp olive oil 1 large yellow onion,
diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″
pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″
pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can
small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
One of the other reviews suggests that if you
dice the potatoes in
small pieces they'll completely break down.
1 cup of black rice 1
small butternut, acorn (or any type of squash), peeled, seeds removed, and
diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1
small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch
piece of ginger, peeled 1
small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
olive oil 1
small onion,
diced 2 cloves garlic, minced 6
pieces of uncooked bacon, chopped 2 Tbsp.
1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into
small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr
diced tomato (organic) 1 egg (organic)
1/4 pineapple, peeled, cored, and cut into
small dice, or one 225 - g / 8 - oz can pineapple chunks, in their own juices, chopped into
smaller pieces
1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch
Piece Fresh Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and
Diced 1
Small Onion Cut Into Half Moon and Sliced Thinly (Optional) 8
Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
1
small head cauliflower, cut into florets 10 ounces mushrooms, quartered 1 large red pepper,
diced 1 tablespoon olive oil 4 ounces pancetta,
diced or 4 ounces bacon cut into 1 inch
pieces 1 clove garlic, chopped 2 eggs 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated Fresh black pepper Salt to taste 1 tablespoon parsley, chopped
Dicing the kohlrabi into
small pieces fixes the problem — it retains all that good juice and it doesn't water the dressing.
I also
diced the tops of the peppers into
small pieces and added it to the quinoa mix.
Dice the rockfish into very
small pieces.
Dice the chicken into
small pieces and place in a bowl with 1/4 cup of olive oil and shawarma spice.
1/2 cup or more of your favorite pantry mix in's (see suggestions above — just make sure to
dice large fruit or dried fruit into
small pieces)
While the chicken is marinating, prepare the mango - avocado salsa:
dice the bell pepper, avocado, onion and mango into
small pieces, transfer them in a large bowl.