(If
small pieces of potato floating in the oil start to burn, carefully strain out.)
Heat to medium and test with
a small piece of potato - the mixture should sizzle.
To check if the oil is ready, just add
a small piece of potato and check if it sizzles and comes up.
** Test the oil with
a small piece of potato — if it bubbles visually and audibly, then you can reduce the heat to medium and start frying the potatoes in spread - out layers.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a
small red onion, two cups parsley, one large sweet
potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
If you want to make the
potato croutons then chop the remaining
potatoes (you don't need to peel these ones) into
small pieces and place them in a tray with lots
of olive oil plus the chilli flakes, salt and pepper.
You can also purée sweet
potatoes, broccoli, peas, beans and so on... — A
small piece of feta cheese, cut in
small pieces, is nice in a spinach soufflé or on a quiche... With 2 carrots, half a fennel, a third
of an onion, a half
of a radish, a fourth
of anything else you can prepare the nicest salads.
Add chorizo in center
of pan and using your spatula break it up to
smaller pieces and let cook 2 - 3 minutes before mixing with
potato mixture.
Using a
potato masher or fork (can also use an immersion blender) crush the berries until you have a thick sauce with
small pieces of fruit.
1 whole fresh coconut meat chopped to
small pieces 400 ml water 1 tablespoon arrowroot (or
potato flour) 300g long green beans 1 large carrot 50g
of frozen peas (or more if you like peas!)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet
potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size
pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
2 cups
potatoes (peeled and chopped into
small - ish bite - size
pieces OR another head
of cauliflower + cooking water)
If some
of the
potato wedges are too large, cut into
smaller pieces.
To serve to toddlers, keep some
of the chicken and a few
pieces of potato separate from the ones tossed with the harissa mixture, and instead drizzle them with olive oil and a
small sprinkling
of salt and pepper.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch
piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet
potato, cubed / 2 or 3 medium
potatoes, cubed / 2
small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
Cover and simmer for 25 minutes (how long exactly will depend on how
small the
pieces of sweet
potato are).
Ingredients: 1/2 lb reconstituted, poached salt cod broken into
small pieces / 2 medium
potatoes, peeled and cut into large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each
of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new
potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into
pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
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
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)
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2
small / medium
potatoes, cut into bite - size
pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Dark green tops from 2 leek, chopped into 1/3 inch
pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into
small squares, 1/4 inch 1 onion chopped 1/2 bulb
of fresh garlic, minced 4 medium organic
potatoes with the skin, cut into 1/2 inch cubes.
One
of the other reviews suggests that if you dice the
potatoes in
small pieces they'll completely break down.
• 1 1/2 pounds new red
potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1
small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into
smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
-LSB-...] Best Ever Vegan Sweet
Potato Nachos Ingredients: Serves: 2 - 4 2 sweet
potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny
pieces) 2 Tbsp chopped cilantro 1 avocado (cut into
small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Tip to reduce the potassium content
of the sweet
potato: You could also cut the sweet
potato into
small pieces and soak them in water before boiling to allow the potassium to leach out in the water.
Ingredients: 2 T olive oil / 2 - 3 ripe tomatoes, cut into quarters / Handful
of green beans, cut into bite - sized
pieces / 5 - 6
small new
potatoes, cut in half or quarters / 4 oz.
Allow fish and sweet
potatoes to cool a few minutes, then add Trader Joe's All Natural BBQ sauce (or BBQ sauce
of choice) to tilapia and break apart into
small pieces, tossing to coat evenly in BBQ sauce.
1 can
of chickpeas - drained and rinsed 1 pepper — deseeded and cut into
pieces 1
small sweet
potato - peeled and cut into chunks 1 garlic clove - minced 1/2 teaspoon
of cumin powder 1/2 teaspoon
of turmeric powder Salt to taste
When I make this salad I had no
potatoes so I toasted a bagel and tore it into
small pieces to add another bit
of crunch and some carbs to the meal.
ingredients CAULIFLOWER
POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold
potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to
potato (peeled, cut into 1 - inch
pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled,
small dice) 2 carrots (peeled,
small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
Step 1: Combine fresh or frozen green beans and peas, summer and / or zucchini squash and thinly sliced
pieces of potato, and
small pieces of chopped carrots.
2 celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch
pieces 2 medium
potatoes, peeled and cut into
small pieces 2 tomatoes, diced 2 tablespoon
of all - purpose flour 2 tablespoon
of oil 2 bay leaves 3 cloves garlic, minced 6 cups
of water 1/2 teaspoon pepper salt
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
I adapted Jenn's recipe a bit to make use
of what I had on hand: I couldn't find sweet
potato vermicelli (the type
of noodles generally used for chap chae) so I substituted mung bean cellophane noodles; I added tempeh for protein (you could try
small pieces of organic chicken, pastured pork or grass - fed steak instead, if you like) and topped the dish off with homemade sriracha.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch
piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet
potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1
small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
2 bunches
of watercress (chopped, including stems) 1 onion, sliced finely 2
small russet
potatoes, sliced finely with a mandoline 475 ml / 2 cups chicken or vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A
small cube - sized
piece of fresh ginger, grated A teaspoon
of turmeric Salt & a dash
of black pepper
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch
pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch
pieces 1/4
of a
small red onion, sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice
of 3 to 5 limes Juice
of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet
potato, cut into 1/2 inch
pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish
Working with one leaf at a time, arrange a
small handful
of shredded cabbage in the middle, perpendicularly to the stem, top with 1 - 2 cucumber
pieces, 2 avocado slices, 1 - 2 roasted sweet
potato sticks, and black bean relish.
Add cauliflower florets and mash with a
potato masher until they're crushed into an average
of pea - sized
pieces (i.e. some will be bigger, some
smaller, but most will be little nubs).
5 lbs
small red
potatoes, cut into equal sized
pieces 8 ears garlic, halved at the equator 10 lemons, halved 6 big onions, halved at the equator 5 bags crab boil — divided 1/4 cup cayenne 1/2 cup salt 1/2 cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish sausage 40 oz smoked andouille 40 lbs live crawfish 3 packages
of frozen corn (a total
of 12 ears cut into thirds)-- divided
For example you would put little cubes
of cooked sweet
potato for the baby to pick up or you can just let them eat what your eating (crumbled up hamburger,
small pieces of cooked broccoli, or some brown rice).
Smaller or thinner vegetable
pieces will cook best: asparagus, green beans, mushrooms (particularly portobellos), 1 / 2 - inch bias - cut slices
of potato, eggplant, tomato or zucchini, for instance.
Finger foods (O - shaped cereal,
small bits
of scrambled eggs, well - cooked
pieces of potato, well - cooked spiral pasta, teething crackers,
small pieces of bagel)
Mix cooked wild salmon (canned works well) with finely diced onion, breadcrumbs, beaten egg, and
small pieces of boiled
potato to create patties.
fresh or frozen green beans, peas, summer and / or zucchini squash, thinly sliced
pieces of potato, and
small pieces of chopped carrots
Cook for eight minutes stirring continuously then add a
small amount
of chicken broth, now add the chicken
pieces and the boiled
potato.
Lunch: boiled or baked
potatoes with chili and a
small piece of any kind
of meat Snack: low - fat yogurt or fruits Dinner: whole - grain spaghetti with tomato sauce and cheese
To help facilitate a non-picky palate in kids, they get one
small bite
of each food being served at a given meal (one green bean, one bite
of sweet
potatoes and a
piece of chicken).
Look at your plate — in it, there should be a
small portion
of protein in the form
of a
piece of meat, chicken, fish, a
small portion
of carbohydrates like brown rice or a sweet
potato and the rest should be packed with plenty
of vegetables.