26 potato take Recipes

firm tofu , sliced into 3 stacks length wise (about a 1/4-inch thick), sesame oil (depends on if nonstick pan), miso soup (cooked , i take a cup of hot water & add miso paste but would probably work with any soup stock), onion (chopped ), potato starch (i m allergic to corn starch but that would probably work), maple syrup, soy sauce or 3 -5 tbsp braggs liquid aminos

boneless skinless chicken breasts , cut into about 1 1/2-inch pieces, diced onion, potatoes, peeled and cut very small, frozen corn, can use canned, cumin, chili powder, garlic powder, chopped fresh cilantro, diced green chilies, mild salsa , can use hot if you can take it, tomato sauce, light sour cream, shredded cheddar cheese, warm flour tortilla (optional), hot cooked rice (optional)

yukon gold potatoes, peeled, yellow onions, eggs, lightly beaten, matzo meal, salt to taste, fresh ground pepper to taste, peanut oil (give or take), applesauce and sour cream for serving

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash