Sentences with phrase «with pieces of potato»

I served it in a wide bowl with a piece of potato, onion, spinach and chevre gratin.

Not exact matches

Sure, there are pieces that wouldn't look out of place in West Elm, but then there are furnishings tailor - made for the middle - aged man cave, such as a massive black leather sofa with built - in surround sound, a power - reclining feature, phone - charging ports and Bluetooth connectivity to allow couch potatoes to play music from their smartphones.

An 8 - piece order of tots costs $ 2, and they're described as a bite - sized combination of warm potatoes and melty cheese inside with a crispy outside.

There are lessons on personal growth here, but it's still a goofy studio comedy, albeit one with wacky, convoluted set pieces (some of them mirror actual games — one of the best scenes in the movie is a mansion - wide bout of «hot - potato» with a Faberge egg).

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.

Once sweet potatoes are done, top each piece with a dollop of the hummus and toppings of your choice.

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.

The only part of the tool that I struggled with was the food holder that you use when you get down to the end piece of that sweet potato or fennel bulb and can't continue slicing it without risking the integrity of your fingers.

Heat to medium and test with a small piece of potato - the mixture should sizzle.

This changes the shape of the potato pieces, makes the edges lighter, and coats the edges with the flour:

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.

Spoon the sauce over some roasted vegetables and potatoes, over pasta or rice, or sop it up with a piece of bread.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped

Place a piece of parchment paper on a baking sheet, cut up some sweet potatoes, toss with any seasonings of your choice (experiment with sweet options — like cinnamon or nutmeg — and savory ones — like cayenne pepper or curry powder — to vary the flavors), bake, and enjoy!

I loved to mix my potatoes and peas together, and I smothered those big pieces of loaf with gravy.

Reserve remaining brisket for another meal.Brisket can be made 1 - 2 days ahead of time.Cut your potatoes into 1 inch pieces and place in a large pot filled with salted water.

Amongst my plate: tostones [Cuban fried plantains with black beans + sour cream], tofu nut balls + tofu tahini dressing, vegetable potato latkes, lemon + herb shrimp, fava bean spread, caprese toasts, dolmas, puff pastry and filo dough - wrapped asparagus, and a piece of corn on the cob [for the sake of summer].

We also made some french fries by slicing potatoes into thin pieces, throwing them in a bag with grapeseed oil and a little bit of sea salt and shaking it up.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Fill with roasted potato cubes and pieces of grapefruit segments.

Other fond memories include an organic fingerling potato pizza with the thinnest crust on the planet, dipping our toes in Lake Michigan, finally getting to see pieces by Henry Darger, magnificent architecture, Bucktown, uncomplicated subway, Hendrickx Belgian bakery, and snacking on all the lovely produce after a long day of walking around, with blisters.

Peel and dice the potato into 1⁄2 - inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat.

Cut the sweet potato and beet into bite size pieces, place on a baking tray, season with salt, pepper and paprika and drizzle with a bit of olive oil.

Everybody loves yummy golden - brown potato pieces, hot out of the oven, sprinkled with some salt, pepper and herbs!

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.

Quinoa and lentils with roasted sweet potatoes, broccoli, asparagus, zucchini and a random piece of leftover avocado

I love to spread it on a piece of bread, add it to mashed potatoes, or bake with it.

Featuring cauliflower, sweet and creamy sweet potatoes, and some simple spices and herbs, this soup comes together in no time and is a hit with a piece of toast.

Dice the potatoes into bite - size pieces into a large bowl, leaving several of the potatoes with the skins on to give a rustic feel.

So when I make potato salad, I make it this way, with plenty of lemon (juice and pieces of the fruit), herbs, olive oil, and other goodies.

Mix the sweet potatoes and butternut squash in a large bowl with 2 - 3 tablespoons of olive oil or enough to lightly coat each piece.

AND... I used the leftover stuffing, with the leftover potatoes, the day after that with bits and pieces of other leftovers (BBQchicken and grilled zucchini) added before finishing that cooking time in a bowl in the microwave.

There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices, chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly sliced roasted potato with fresh rosemary, cashews.

To Make Kale Chips: I harvested five or six stalks of kale, removed the center stem and cut leaves into potato chip - sized pieces (per cousin Edie's instructions) and ended up with 5 cups.

Divide the roasted sweet potato between the two pieces of naan bread and mash with a fork to evenly cover.

** 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.

Drain the potatoes and put them, along with the grated onion, into a large piece of cheesecloth.

Wash & chop greens with a sharp knife into bite sized pieces and put in steamer on top of sweet potatoes.

Your goal is to create tender pieces of potato with extra surface area.

Since I had a nice piece of cod in the freezer already, I picked up some red and white potatoes along with a few other ingredients and put together this comforting, straight forward soup that was enjoyed on a dreary rainy afternoon.

Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.

Cook's Tip: Make this salad your own by changing up the potatoes to little red ones, or using white kidney beans in place of green beans, serve with a piece of grilled salmon and try chunks of Feta with the dressing.

Let me tell ya, my guests really enjoyed munching away on their sweet potato rounds topped with ity bitty pieces of candied pecans over the Thanksgiving weekend.

I served the Potato and Leek Hash Browns to the boys in Muffin Tin Meals, along with pieces of Cheese that I cut into little bears and a few carrot sticks.

Scrub the potatoes, cut them into 1 inch pieces and put them in a medium saucepan with 1 garlic clove, 2 oregano sprigs, and a large pinch of salt; cover with water by 2 inches.