Sentences with phrase «using roasted potatoes»

I adore the idea of using roasted potatoes and can't wait to try this combo super soon!

I decided to use roasted potatoes in the recipe instead of boiled potatoes for extra texture to go along with the crunchy bell pepper.

Not exact matches

We used real potatoes and roasted them with the skins on,» Clark Bartlett says.

I really do eat it in every form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a salad filler — so it only seems right that I use it as a soup too!

I love it on my Roasted Veggie Beauty Detox Salad or Herb - Roasted Sweet Potato Wedges if you'd like to know how I use it the most.

Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini slices, use it in a soup or stew, or even serve it as a dip for roasted sweet potato fries — yum!

While the potatoes roast, whisk the buttermilk, mayonnaise, vinegar and melted butter together in the bowl you used to season the potatoes.

I have been cooking with rutabagas a lot recently but I have always just roasted them in the oven or used them in stews, when all of the sudden a light blub went off one day and I realized that their neutral taste and starchy consistency would make them a perfect mashed potato substitute!

I made the potatoes using the same method as the quick - roasted Brussels sprouts.

You've got nutty roasted potatoes, sweet - tart persimmons (though you can use pears or apples if you don't like persimmons), a bright lemony yogurt sauce, and crisp lettuce middles.

Roasted Sweet Potato + Beet Soup, serves 2 - 3 Feel free to use whatever root vegetables and beans are on hand or desired.

I plan on making some sweet potato waffles for the freezer this week (using my pumpkin wafflerecipe, but replacing the pumpkin with mashed roasted sweet potatoes) for the kids» breakfasts.

150g cooked sweet potato flesh (without skin) I recommend roasting a whole sweet potato and using the flesh

I stuck to the recipe and using the extra oven space to make roasted brussel sprouts and potatoes.

I've used it to make a seasonal Winter Squash, White Bean, and Spinach Sauté dish; for a perfect - for - Thanksgiving dish like, Roasted Brussels Sprouts with Chipotle - Bacon Jam; and to make Skillet Sweet Potato and Black Bean Migas for breakfast.

I've talked about my love of roasted (and braised) radishes before; they show up in this colorful medley of roasted potatoes and fennel, where I tell the story of how I used to think cooking a radish was silly, but now know better.

I used kale instead of collard greens because it was on sale, swapped the sweet potatoes for roasted red potatoes, and used pinto beans because I could not find any adzuki beans that were less than $ 2.50 per can.

Regardless of the ingredients you use, homemade mayo is super easy to make and is great on a sandwich, wonderful for dipping roast potatoes, and makes awesome egg or chicken salad.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Use your favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.

I'm a sucker for roasted potatoes too and using them to make a potato salad is ingenious!

In the winter they're great for making hearty meals like roast & potatoes and soups & stews and in the warmer months they're perfect for using in place of the oven because they don't give off as much heat.

For this slow cooker potato soup with pesto, feel free to use your family's favorite method, a sassy store - bought sauce, or try something new and adventurous with my Roasted Garlic Kale Pesto or Pistachio Arugula Pea Pesto!

So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)

Use your leftover sweet potato mash or roasted sweet potatoes, or even your sweet potato pie in this heavenly - leftover - friendly smoothie recipe!

To assemble the bowl add in the rocket (if using) top it with the tofu scramble, garlic roast sweet potatoes, spinach bites, vine tomatoes and the sliced avocado.

I've definitely discovered its versatility and now use it in so many ways: roasting it until crisp in my Middle - Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into «rice» for my Cauliflower Fried Rice and Leek, White Bean & Sun - dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.

* Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling (do not use almond milk — use another gluten & dairy free AND nut free milk substitute of choice.)

Try using the spice in roasted red potatoes with tumeric and thyme, cheesy kale salad, and extra creamy vegan mac and cheese.

Cube the sweet potatoes and roast, with the cumin seeds if using, for about 45 minutes until soft and beginning to crisp around the edges.

I tried to find a variety of recipes, I didn't want them to just be roast, potatoes and carrots, which is what my definition of pot roast used to be.

love this recipe, the vegetables roasted are a great combo and this is a wonderful way to use your yams, or at least that's what the photos looks like... Mr. smartie - pants (that's me) says yams are sweeter than sweet potatoes believe it or not, the higher starch content converts during cooking making the sugars... I love both, grilled sweet potatoes are an all time favorite with steaks

Use it in tomato sauces, marinades, stuffing, and to complement pork, lamb, poultry, roasted potatoes, vegetables, and beans.

So, my mom used to make these when we had leftover mashed potatoes from a Sunday dinner of roast beef with all the fixin's... such wonderfully fond memories of those days!!

This roasted garlic onion potato soup is made from just 6 ingredients, it's vegan and is a perfect way to use up surplus potatoes.

Baste potatoes with this sauce during the final 15 minutes or so of roasting, and use it again before serving.

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.)

The potatoes are ready when the roast is, and should come out crusty but not hard or burned, and wonderfully soft inside, with an incredible caramelized flavor from the drippings and the spices used with the roast.

Or course, feel free to use fresh spinach, roast sweet potatoes in the oven and cook chickpeas from scratch if you'd like I just try to make life as easy as possible!

I love Old Bay and use it to spice roasted potatoes about once a week.

Oven roasted potatoes use the minimal amount of oil (less than a teaspoon per serving).

Serve over mashed rutabaga, or use with another recipe, such as mashed potatoes, roasted cauliflower, tofu, or lentil loaf!

Almost weekly we have a vegetable soup with whatever needs to be used up, calzones (just a super easy pizza dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have with a side of couscous... geez, no wonder I love this site!!

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

The secrets to amazing oven roasted potatoes are (1) high oven temperature, (2) drying potatoes with paper towels and (3) using salt after baking (not before).

The sweet potatoes can be roasted ahead and stored in the refrigerator until ready to use.

Do ahead tip: Allow roasted sweet potatoes to cool then store in the refrigerator, in a covered container or wrapped in foil, until ready to use.

Some of my favorite ways to use this sauce is over oven roasted potatoes, in a salad or as a dip for a veggie wrap.

Oefeli uses it as a potato substitute in soups, and it is also blanched and served whole as part of a dish of roasted Brussels sprouts, with orange zest and pecans.

Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa.