If you do not have them, use what you have:
white potatoes cubes (previously cooked), tomato slices, stale bread cubes, sausage slices,... Read more»
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup
cubed potatoes 1/2 cup
cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Giant burritos stuffed with sliced chorizo sausage, creamy
potato cubes, buttery avocado, onions, peppers and aged
white cheddar cheese.
1 sweet
potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4
white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado,
cubed 1 teaspoon chopped fresh cilantro
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (
white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET
POTATOES, peeled and 1/2»
cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
12 medium
white potatoes (skin on) 1 cup smoked tofu,
cubed 1 red bell pepper, diced 2 spring onions, thinly sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground pepper
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds
white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon
white pepper 1 / 2 - inch
cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
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.
Ingredients: 3 medium
potatoes cut into
cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into
cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of
white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the
potatoes, carrots, green beans and green peas until soft.
2 medium - large
white, baking or Yukon gold
potatoes, peeled (reserve skin) and
cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used
white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold
potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and
cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Red Lentil Soup with Sweet
Potatoes and Kale 1 tablespoon olive oil 1 medium
white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet
potatoes, peeled and
cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black pepper
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb
potatoes, peeled and cut into 1/2 inch
cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb
white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
2 large sweet
potatoes (about 1 1/2 pounds), peeled and cut into 1 inch
cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup
white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2
white potatoes, skin left on,
cubed, about 4 cups 1 small cauliflower, cut into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded
Print
White sweet potato and mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB
White sweet
potato and mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr button mushrooms mix
white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB
white and brown ones 700 gr
white sweet potatoes cut into cubes 7 dl water -LSB
white sweet
potatoes cut into
cubes 7 dl water -LSB-...]
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces
white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet
potatoes, peeled and
cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
4 cups roughly chopped carrots 2 cups
cubed white or sweet
potatoes 1/4 cup olive oil 1/2 cup roughly chopped onions 1/2 cup sliced celery 4 - 6 cloves roughly chopped garlic 2 teaspoons each dried ground mustard, sage, thyme, and caraway seeds Salt and pepper to taste 2 - 3 cups vegetable broth 1/2 -1 cup almond milk
2 to 3 oz (1/3 cup) sweet
potato, peeled and
cubed 3 oz (3/4 cup) all - purpose flour (plain flour) 1 oz (1/4 cup) whole - wheat flour 1 oz (1/4 cup) cornmeal 1 tbsp baking powder pinch cinnamon pinch ground ginger 1 tbsp maple syrup 8 fl oz (1 cup) rice milk 2 tbsp olive oil 1 egg
white
2 tablespoons olive oil 1 large onion, finely chopped 4 garlic cloves, chopped 1⁄2 cup dry
white wine 3 sprigs fresh thyme 3 Yukon Gold
potatoes, peeled, each cut into 1»
cubes 3 large carrots, peeled, cut into 1 / 2 - inch - thick rounds 4 medium turnips, peeled, cut into 1 1/2 - inch pieces 4 cups chicken broth, low sodium
Prep: 20 minutes Cook: 35 minutes Ingredients, Serve 6 1 medium onion, chopped 1 - 1 1/2 cups water 1 tbsp ground cumin 1 tbsp ground ginger 1 tbsp ground turmeric 1/2 tbsp chili powder 1 head cauliflower, cut into florets 2
white potatoes, peeled and
cubed 1 - 2 tbsp soy sauce fresh cilantro, chopped -LSB-...]
3 Tablespoons extra virgin olive oil 1 large onion peeled and chopped 2 cloves fresh garlic, crushed 1 large butternut squash, peeled, seeded and
cubed 3 carrots peeled and chopped 3 parsnips peeled and chopped 1 sweet
potato peeled and chopped 2 leeks, cleaned and chopped,
white parts only 1 teaspoon ground thyme Salt and freshly ground pepper to taste 8 cups organic vegetable stock
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet
potato, peeled and
cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked
white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Soup — 1
potato cut into
cubes — 1 leek
white part cut into rings — 1/2 a chili pepper or hot sauce — 4 tablespoons natural peanut butter avoid the kind with palm oil — 1 tablespoon sweet soy sauce (or kecap manis)-- 1 teaspoon tamarind paste — 400 ml vegetable broth / bouillon
Make
potato salad using baked, chilled
cubed purple
potatoes tossed with a combo of EVOO,
white wine vinegar, lemon juice, stone ground mustard, garlic, and fresh dill.