Sentences with phrase «use yellow potatoes»

Usually, when I'm making mashed potatoes, I use yellow potatoes for their creaminess and flavor, like in my Cream Cheese Mashed Potatoes.

Not exact matches

Made up a batch of your sambar masala and used it in a spinach and potato Dahl using yellow moong dahl.

Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet potato peeled and large dice1 yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...

I didn't have any yellow squash or asparagus, but I did have some potatoes lying around and used them instead!

I just made this using a sweet potato instead of the carrot and a sweet yellow onion in place of the green onions, and it is absolutely delicious.

If you don't have yellow potatoes on hand, don't worry about it, you can use russet potatoes or even red potatoes.

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

The usual partner of chicken in Thai yellow curry is potato but I used pumpkin instead this time.

I used just yellow cake mix, boiled about 2 medium sized sweet potatoes until tender, mashed them, mix this together, added walnuts, and put into sprayed muffin tins.

I've used a different curry paste every time, but I liked the yellow curry paste version best, it was milder, so more suitable for the kids and somehow fitted the potatoes better than the other curry colors.

2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushing

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

I used potatoes to make it taste super creamy and luxurious and carrots for the naturally yellow color of the broth that we all know and love.

I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.

I added chopped fresh rosemary and used little yellow, red, and purple potatoes and it turned out fantastically.

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

1 potato, peeled and chopped into one - inch chunks (I used Russet, but Yukon gold / yellow potatoes work great here too.)

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.

(I used onion, mushrooms, carrots, celery, red potatoes, zucchini, corn, and yellow squash)

12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic

Yes, I peeled the sweet potato and I used yellow onions, but you can use a different type of onion too

1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro

I've made it now a half dozen times, varying the contents each time, and have not been disappointed once - except when they're all gone... My best: use sweet potato (yellow ones), tho the yam version is most excellent, too.

2 sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I used olive oil) 2 garlic cloves, minced 1/2 yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups fresh spinach salt and pepper, to taste

I make this using the yellow sweet potato INSTEAD of squash / pumpkin.

I didn't have the fresh garlic heads; I took a bag of the teeny tiny yellow fingerling potatoes and used the extra 1 Tssp oil, chopped fresh thyme, more chopped fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.

I used sweet potatoes, onions, zucchini, yellow squash, carrots, red peppers, and spinach.

5 small yukon gold potatoes (220 g, use any yellow or «buttery» potato, but not russet!

leftover yellow potatoes, cooked and with skin on a bit of vegan milk to brush on top (OR use olive oil / vegan butter) sea salt dried herbs

For healthier, flavorful scalloped potatoes, use skim milk, then add chopped fresh sage leaves and thinly sliced yellow onion.

By using small yellow potatoes, which are much cheaper than fingerling potatoes and still the perfect small size, I can make several dozen of these bites for under $ 10 easily even using good quality ground beef.

2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful coriander, chopped Handful parsley, chopped Pinch of ground black pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

Here is what I packed for my 4 year old for lunch today: Leftover grass fed steak using this grill rub Leftover pommes persillade (sauteed potatoes with garlic) Fresh local yellow peppers Sauerkraut Fermented ketchup (probiotics) Need more lunch ideas and... Continue Reading

«They're crunchy, crisp and very beautiful if you use different - hued veggies, such as yam, beets, purple potatoes and carrots of any color — green, yellow, purple and, yes, orange.»

A study of vascular movement of Potato virus X (PVX) TGBp1, TGBp2 and CP using the Commelina yellow mottle virus promoter and GFP: ProQuest.

There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer).

Russet potatoes have a drier, fluffier texture than other types of potatoes, although you could easily use gold (yellow) potatoes if you prefer since they also work well in mashed potato recipes.

1 potato, peeled and chopped into one - inch chunks (I used Russet, but Yukon gold / yellow potatoes work great here too.)

Both yellow and green plantains can be cooked and used as a delicious replacement for potatoes.

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

Nutritionist and author Frances Largeman - Roth shares her recipe for making potato pumpkin latkes using Idaho potatoes, a yellow onion, an egg, pumpkin puree, salt, pepper and olive oil.

Because of the worldwide popularity of gastronomic tours a Peruvian travel operator, published his book in which they describe all the typical flavors and ingredients used in the Peruvian cuisine such as rice, potatoes, onions, the different kinds of meat and the 3 types of Peruvian peppers (the yellow, the red and the rocoto red).