Sentences with phrase «yukon gold potatoes»

First you want to cut up all your vegetables, begin by cutting off the fibrous leaves from a large leek, then cut about a 1/4 inch from the root, cut the leek in halk length wise, remove 1 layer from each half and start thinly slicing it, rinse the sliced leeks under cold water and pat dry, then finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, and cut 1 large yukon gold potato into small squares
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
I've even fried thin cut yukon gold potatoes in extra virgin olive oil (the California EVOO from Trader Joe's, to be exact) and they were great.
1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black pepper 3/4 pound garlic scapes 1 pound small yukon gold potatoes, halved crosswise 1 large head of garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley
I love using yukon gold potatoes since they don't need to be peeled, but if you're using russets then peel them first — the texture will be better.
I used dried great northern beans, omitted the anchovy, and realized too late that I didn't have celery, so I used 2 peeled & cubed yukon gold potatoes instead (added those in after 2 hours cooking time).
For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice
Peel, rinse and thinly slice 3 medium sized yukon gold potatoes, cut them into pieces that are roughly 1 cm thick, add the cut potatoes into a stock pot, fill with cold water, about 1 inch above the potatoes, season with sea salt and heat it with a high heat
Add the balsamic vinegar, tomato paste, low sodium beef broth, dried thyme, sea salt, dried rosemary, cubed yukon gold potatoes, cubed sweet potato, sliced carrots, and sliced celery.
Peel and dice 4 lbs of yukon gold potatoes, into 1 inch pieces.
I've made it with yukon gold potatoes, sweet potatoes, and now with yams.
Festive crispy baked sweet potatoes and yukon gold potatoes on a bed of caramelized onions.
1 lb milled or finely grated peeled, baked yukon gold potatoes (I use a food mill and a scale, it looked like ~ 4 cups)
Mixed vegetables are braised in a red wine reduction and served over a velvety smooth yukon gold potato puree.
Boil 2 yukon gold potatoes in salted water for 30 minutes or until fully cooked, then drain and run cold water on them
2 lbs yukon gold potatoes (7 - 8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend using another potato)
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Cut 1 yukon gold potato into 1/4 inch thick slices, half of a zuchinni into 1/4 inch thick slices, and half of a green and red bell pepper into 1/4 inch thick strips
5 small yukon gold potatoes (220 g, use any yellow or «buttery» potato, but not russet!
Wash and pat dry 2 yukon gold potatoes, then thinly slice them into rounds that are about 1/8 of an inch in thickness
You are going to laugh too, but I literally had 2 people ask me about subbing my yukon gold potato in my vanilla ice cream with white sweet potato and vanilla bean!!
chopped fresh flat - leaf parsley, plus more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes
I cooked the veggies in the slow cooker (broccoli, yukon gold potatoes, celery, mushrooms) and baked the tofu in the oven.
Ingredients 3 slices bacon, cut into small pieces 1 yukon gold potato, cut into cubes 1 leek, finely sliced * 3 large button mushrooms, diced 1 cup Swiss cheese, grated 5 eggs, beaten 1 cup of milk 1/2 tsp salt 1/2 tsp cracked black pepper 1/2 tsp dry mustard powder Pinch of nutmeg Olive oil
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
2 lb yukon gold potatoes 1 medium white onion, grated 2 eggs 1/2 cup parsley, chopped 1/2 cup cilantro, chopped 2 cloves garlic 1 tsp coriander 2 tsp cumin 1 1/2 tsp kosher salt 1/4 tsp black pepper 1 - 2 tablespoons garbanzo bean flour (see note) canola oil, for frying
Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside
Grab a small sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn your burner on to a high heat
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Refined Sugar - Free, Soy - Free, Vegan, Vegetarian Tagged With: avocado oil, bean, black olives, carrot, cashew, cheese sauce, cherry tomato, chili powder, cumin, Dijon mustard, garlic, garlic powder, green onions, mustard, nutritional yeast, onion powder, potato, refried beans, salsa, scallions, smoked paprika, tempeh, tortilla, white miso, white pepper, yukon gold potato
Wash and pat dry 2 large yukon gold potatoes and thinly slice each one in circular slices that are about 1/8 of an inch in thickness, then finely dice 1 onion
The yukon gold potatoes give this soup lots of body and thickness.
Filling: 1 1/2 lbs yukon gold potatoes, peeled and sliced, cut into 3/4 inch chunks 1/4 cup canola oil 1 small onion, finely chopped 1/2 teaspoon pepper 1/2 teaspoons salt
Packed with green lentils, yukon gold potatoes, and kale, they're...
Followed recipe as written except that I used a yukon gold potato instead of a red skin.
I just ate a dinner of watermelon, yukon gold potatoes, a piece of salmon and a banana with sliced almonds and flaked coconut.
Adapted from a recipe in The Forks Over Knives Plan Ingredients 2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black -LSB-...]
2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black pepper 1/2 cup chopped fresh cilantro
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