Sentences with phrase «yellow potatoes for»

A few weeks ago I needed yellow potatoes for another recipe.

These vegan Salisbury steak meatballs are made from a savory base of chickpeas, served over mashed potatoes and smothered in mushroom gravy.A few weeks ago I needed yellow potatoes for another recipe.

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

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Recipe and photo by Emma Frisch Ingredients: For Yellow Curry Sauce: Hot water — 5 tablespoons Boiled potatoes — 4 tablespoons (if you'd prefer Red Curry, substitute for boiled beetFor Yellow Curry Sauce: Hot water — 5 tablespoons Boiled potatoes — 4 tablespoons (if you'd prefer Red Curry, substitute for boiled beetfor boiled beets!)

-LSB-...] Crab Stuffed Flounder with Yellow Tomato Saffron Sauce and Black Spaghetti Kitchen Belleicious Crisp Mashed Potato Fish Cakes Will Cook For Friends Quinoa Crusted Coconut Shrimp with Fiery Red Pepper -LSB-...]

1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)

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.

There is actually a difference in the varieties of potatoes: russet potatoes are the starchiest, while the red skin (or even the yellow ones) are more «waxy» and great for sautéing, skillet frying, and scalloping — really nice for this particular recipe.

I've been making the sweet potato latkes from the big yellow Gourmet cookbook for years, and they're great, but never as crispy as traditional latkes.

Not to be confused with Potato Flour which is less «starchy» for lack of better word, and is more yellow in color.

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

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cruPOTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crupotato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crupotato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crupotato chips (crumbled)

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 found this recipe this afternoon when trying to decide what to make with the yellow summer squash & red potatoes from our veg box for dinner — how perfect!

Add the carrot, potato, zucchini and yellow squash and cook, stirring often, for 5 minutes.

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

I would not be happy to be paying for a plate heaped with an inelegant jumble of baby carrots, yellow bell pepper, tofu, and sweet potato (or yam?)

2 1/2 lbs red, purple and yellow potatoes 1 cup Ranch dressing 1 tablespoon Dijon mustard 1/4 cup sliced celery 1/4 cup chopped onion 1/4 cup pimentos 2 hard boiled eggs coarsely chopped chives for garnish

6 - 7 carrots, peeled and chopped 2 medium yellow potatoes, peeled and chopped (Yukon Gold would be perfect) 1 large or 2 medium onions, chopped 2 teaspoons garlic, finely chopped 2-1/2 teaspoons fresh ginger, finely chopped 4 cups vegetable stock or water (or 2 cups stock and 2 cups water) 1/2 teaspoon salt 1/2 teaspoon white pepper Water for sautéing the onions and garlic (makes it fat - free)

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

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

There was gravlax, pickled vegetables (for me, mainly — I can't get enough of them), and gorgeously buttery yellow potatoes flecked with verdant fresh dill.

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

In this stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the autumn harvest.

Cost Breakdown: Long - grain brown rice — 1 pound for $.99 Long - grain white rice — 1 pound for $.99 Rolled oats — 2 pounds for $ 1.99 Almond milk — quarter gallon $ 1.99 Black beans — 1 can $.89 Carrots — 4 pounds for $ 1.69 Russet potatoes — 5 pounds for $ 1.99 Zucchini — 2.85 pounds (6 large) for $ 2.82 Spaghetti Squash — 1 small / medium for $ 2.00 Tomatoes — 3 pounds (6 medium) for $ 2.96 Bananas — 6 pounds (roughly 14 total) for $ 3.24 Onions — 2 yellow (large) for $ 1.52 Bell Pepper — 1 orange for $ 1.50

For more veggies, I added sweet potato, summer squash, yellow bell pepper, and zucchini.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

Toppings: chopped scallions, shaved carrot, sautéed sweet potato, chopped yellow pepper, sautéed kale, soft boiled eggs, and sliced jalapeño (for grownups).

1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper

One of the most interesting reasons why sweet potatoes are better for you (versus the white or yellow variety) is that they...

Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice

1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice

2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley

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.

1 lb ground grass - fed beef 2 cups cubed sweet potato or quartered baby reds 2 cups diced red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing

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

Flavorful roasted chicken thighs, paired with creamy yellow potatoes, carrots and lots of fresh green peas make for a yummy and healthy meal.

5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying

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

The consumption of one boiled purple potato a day for six weeks was found to significantly decrease inflammation, something neither white nor yellow potatoes were able to accomplish.».

Add the carrot, potato, zucchini and yellow squash and cook, stirring often, for 5 minutes.

A green plantain can substitute for potato, and ripe yellow plantains are commonly baked, boiled, or fried in coconut oil and served with salt.

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.

I mixed sweet and yellow (Yukon Gold) potatoes, which makes for a pretty color contrast, but you could do it with just one or the other.