Sentences with phrase «using little potatoes»

That is an amazing thought using little potatoes!

I'm using The Little Potato Company's Baby Boomer Creamer potatoes in this recipe.

I read with interest the recommendations in the KAF catalog about the plus to using a little potato flour when making bread.

I have a recipe that also uses a little potato starch and a little tapioca flour, both purchased from Bob's Red Mill too.

Not exact matches

I just wanted to check that you are definitely meant to use four sweet potatoes — I just thought that one potato for one cake may be a little much.

I've modified it a little, I've used sweet potato and red lentils.

It tastes amazing in a rainbow bowl with grilled peppers, sun - dried tomatoes, rocket and pomegranates; or as a dip for your crackers, sweet potato wedges or crudités; used as a sauce for your pasta; spread thickly on some sueprfood bread; stirred into some brown rice with a little miso or eaten straight from the bowl with a spoon!

I cut the dates in little pieces and used a masher to mix them with the sweet potatoes.

You could try using a little less potato and slightly more cacao and maple syrup next time to see if that makes any difference.

27.11.2015: BuzzFeed 23 Healthier Versions of Your Favorite Holiday Treats 09.11.2015: Well & Good 17 Healthy Drink Recipes to Help You Survive Cold Season 29.10.2015: Holly Grainger 36 Healthy Recipes Using Ancient Grains 14.07.2015: Pop Sugar 15 Seasonal Fruit Smoothies to Cool You Down This Summer 11.07.2015: Trinity's Kitchen The Amazing Benefits of of Turmeric — with 22 delicious plant - based recipes 02.07.2015: My Domaine 10 Delicious Green Smoothies with 5 Ingredients or Fewer 20.05.2015: Community Table 40 Crave - Worthy Veggie Burgers 19.05.2015: Prevention 10 Stuffed Avocado Recipes You're About to Start Craving 13.05.2015: Feed Feed Vegan Desserts 11.05.2015: Lifetrain 5 of The Most Awesome Vegan Blogs 10.05.2015: Choosing Raw Weekend Reading 07.05.2015: Feed Feed Rhubarb 02.05.2015: Rifit 10 Delicious Spring / Summer Smoothies 29.04.2015: London Evening Standard Best Vegan Blogs to Follow for Recipes and Diet Tips 25.04.2015: Healing Smoothies 73 Superpowered Avocado Smoothies 21.04.2015: The Daily Meal Top Vegan Blogs 17.04.2015: The Pretty Bee 40 Delicious Vegan Cupcake Recipes 10.04.2015: The Purple Carrot Vegan Blogs to Follow in 2015 21.04.2015: The Daily Meal Top Vegan Blogs 09.04.2015: Situation Today 18 Killer Vegan Pizzas even Carnivores Will Love 04.04.2015: The Lean Green Bean A Week of Vegan Meals 16.03.2015: Raw High Life Vegan Pizza Roundup: 7 Awesome Options... 13.02.2015: Nest Full of New 17 Delicious and Healthy Spiralizer Recipes 11.02.2015: Dish - y 101 Small Plate Ideas to Make at Home 07.02.2015: Ricki Heller 40 + Sugar - Free Sweets for Valentine's Day (Vegan & Gluten Free) 06.02.2015: The Purple Carrot 7 Lesser Known Blogs You Can't Afford to Miss 06.02.2015: First Site Guide Best Vegan Blogs 05.02.2015: My Darling Vegan Emma's Stuffed Bell Peppers 03.02.2015: Oh My Veggies 68 Delicious Ways to Use Tofu 29.01.2015: Fit Girl's Diary Delicious & Healthy Soups Packed with Protein 23.01.2015: Sheer Luxe Spiralizer Recipes 23.01.2015: Gleam It Up 15 Super Healthy No - Bake Desserts 11.01.2015: Smart Girls Lift 40 + Sensational Smoothies to Sip On 09.01.2015: Connoisseurus Veg 50 Fast and Healthy Vegan Dinners 03.01.2015: Vegan Miam Vegan Baked Custard Tarts 17.12.2014: A Lazy Girl Goes Green 10 Deliciously Vegan Desserts... 07.12.2014: Booya Fitness 7 Healthier Holiday Cookie Recipes 10.12.2014: Running on Real Food Sweet Potato, Beetroot & Ginger Tempeh Sushi 10.12.2014: Foodies 100 20 Vegetarian Christmas Centrepieces 08.12.2014: Keepin» it Kind Emma's Chocolate - Dipped Lemon & Cranberry Shortbread Cookies 04.12.2014: Green Blender Healthy Christmas Recipe Roundup: 12 Christmas Recipes 11.11.2014: Being Content Coconut and Berries» African Inspired Peanutty Millet 05.11.2014: Gram Magazine 10 Vegan Recipes to Celebrate World Vegan Day 25.10.2014: Curiously Conscious Top 100 + British Healthy Living Bloggers 19.10.2014: Choosing Raw Weekend Reading 10.10.2014: The Pretty Bee 30 Comforting Gluten Free and Vegan Soup Recipes 29.09.2014: The Taste Space 11 Ways to Use Blackstrap Molasses 22.09.2014: Ceara's Kitchen Over 30 Vegan Pumpkin Recipes... 18.09.2014: The Body Shop Keeping Summer for a Little Bit Longer 14.09.2014: Gim me Some Oven 15 Easy Vegan Dinner Recipes 08.09.2014: Foodies 100 20 Vegetarian Lunchbox Ideas 07.09.2014: Tinned Tomatoes 21 Quick Vegan Meals for Midweek Dinners 27.08.2014: The Vegan 8 Tons of Yummy Recipes to Share 10.08.2014: Mashable 17 Raw Desserts You Can Make without Baking 05.08.2014: Bring Joy Raw Zucchini Noodles with Creamy Dill Sauce & Mushrooms 03.08.2014: My Natural Family 50 of the Best Easy Vegan Breakfast Recipes 27.07.2014: Oh My Veggies Build a Perfect Meal Bowl (+ 18 Vegetarian Meal Bowl Recipes) 24.07.2014: My Natural Family 30 Paleo Coconut Flour Recipes 17.07.2014: Wendy's Hat Chocolate Caramel Dessert Recipes 06.07.2014: Choosing Raw Weekend Reading 26.06.2014: Keepin» It Kind30 Vegan Pizza Recipes for National Vegan Pizza Day 2014 24.06.2014: The Vegan Woman «The Top 20 Vegan Blogs To Watch»: Second Place 18.06.

But parsnips, like potatoes can still use a little help!

My sister used to put mashed sweet potatoes in her mac and cheese to sneak in a few extra veggies when her son was little and it worked like a charm.

I used murasaki sweet potatoes, light coconut milk, 5 (90 g total) medjool dates, added a little lemon juice because I felt it needed a little tartness.

I used one Very large sweet potato to make the 3 cups and had a little left over.

I was honestly a little hesitant about using sweet potatoes.

I've made these buttermilk potato rolls several times now and have a few tips to share: Mash your potatoes as smooth as possible, little potato chunks aren't pleasant (Using a ricer is suggested.

I used 3 pounds of potatoes instead of the 2 the recipe called for and cooked them a little longer.

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.

In the crust we used mostly cashew meal, and just a little bit of potato starch.

After making my Mini Vegan Pizza Potato Skins the other week, I had a little jarred sun - dried tomato paste left which I used to make a quick quinoa dish for lunch.

I make a similar soup using sweet potatoes, red lentils, carrots, a little celery, onions... I mash everything once all the ingredients are soft, and then throw in some spinach.

If salads aren't your thing use a potato masher to squash the chickpeas down a little bit and just spread between two slices of bread for a quick lunch of avocado chickpea sandwiches.

We like a little texture to our mashed potatoes, but if you prefer a creamier texture, use an electric mixer and whip it up!

However, the first time I made it we all agreed we wish there was a little more «taste» (maybe I used to many potatoes?

I used some Yukon potatoes and added a little extra olive oil (like you said) and some earth balance.

When potatoes are fully softened, blend soup until mostly smooth but a little texture remains using a hand blender directly in the pot or by transferring to a countertop blender in batches.

For the mashed potatoes, I used my favorite Creamer potatoes by The Little Potato Co..

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

What I love about this recipe is that its easy, requires minimal ingredients, packs flavor, uses truffle oil & rosemary (faves), has little calories, is great for entertaining, has a crunch factor, and more nutrients than the traditional potato based fries!

If you're adding them in addition to the quinoa and other ingredients, it might be best to use a little extra water, maybe 1/2 cup for every cup of diced potatoes.

This recipe was really good although I used other herbs instead of saffron in the mashed potatoes because I wasn't about to shell out $ 20 for a little pinch of the stuff.

I decided to try this recipe using fingerling potatoes from the Little Potato Company «non — sponsored».

Of course if using pork, you got to adjust the cooking times a little longer and the potatoes to be added in later.

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

She has always used russet potatoes, but I think the tender little reds could only make it better!

This is the reason that you can use so little matzah meal (or other flour)-- the potato starch holds the latkes together giving both a richer potato flavor and a much better texture and consistency.

Gnocchetti are simply small Gnocchi, i. e. little flour - potato dumplings that are cooked and used like any other pasta.

After the soup was done cooking I used a potato masher to mash it up a little and make it creamier.

Here I have made a smaller batch than the original and used medium - sized Yukon Gold potatoes instead of the large russets so the recipe is a little different — perfect for 3 to 4 people.

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

The potato dough takes a little getting used to, so I suggest practicing with a few mini cakes at first.

The Little Potato Company's Creamer potatoes are so easy to use, I didn't even bother to peel them for this recipe, they go straight from the bag into a pot of water on the stove!

You can fill these little pockets with anything that takes your fancy, but I used potato, peas and cauliflower.

In my rendition, I decided to use kale, and I further mixed it up by turning the kale into pesto, and then turning the green potato mixture into little potato cakes.

I always save a little turkey on my plate without gravy so that I can use it to sop up the sweet potato souffle at the end!

Other uses might be beaten into soft goat cheese and spread on crisp bread, swirled into soup, piled high with a little sour cream on a baked potato, really the options are endless.

You may not need to use the full cup of potato flour or you may need to add a little bit more, depending on the moisture content of your pumpkin.

Stir to coat the cherries in sugar than use a potato masher to squash the cherries and release their juice (this will be easier to do once they warm up a little bit).

But if you're using potato or sweet potato which is starchier and drier then you may need to add a little milk or broth to get the right consistency and make it easier to mash.

Rather than using her mashed potato recipe, I will just make a lighter version eliminating the butter and subbing in a little chicken broth and skim milk.