Can you store potatoes in the refrigerator. Carrier refrigeration compressor.
Gnocchi Salad with Almond Dressing - Recipe
makes enough for 4 3 red bell peppers 1 dried chile pepper 2 cloves of garlic 1/3 cup skinless almonds 1/4 cup olive oil 1-2 Tbls. fresh lemon juice Salt 1 lbs. potato gnocchi (from the refrigerated section ) 3 roma tomatoes 1/2 cup basil leaves 4 green onions 1. First preheat oven to 475 F. Rinse bell peppers, cut in half and remove contents. Place peppers on baking sheet cut side down and bake in the oven for about 20 minutes or until the peel forms dark blisters. 2. Remove the peppers from the oven, let cool until you can hold them in your hand and pull off the peels. If a few pieces of the peel remain, no problem. Dice 1 pepper finely and set aside. 3. Cut the rest of the peppers coarsely and throw into the blender along with the chile pepper (rib and seeds removed). Peel garlic and also add to the blender along with the olive oil and almonds. Puree everything finely. Season to taste with lemon juice and salt. 4. For the gnocchi, bring salted water to boil in a large pot. Cook gnocchi according to the directions on package, then carefully pour into a colander and rinse under cool water. 5. Rise tomatoes, seed, and dice very finely. Remove basil leaves and cut into strips. Remove roots from green onions and cut into fine rings. 6. Loosely mix together gocchi, almond sauce, tomatoes, basil, and green onions. Season to taste with salt and pepper and place in bowl. *store any leftovers in the refrigeratorday before making the potassium broth: beet, parsely, onion, potatoes, carrots, and celery (recipe below)
Potassium broth helps your body to function optimally Potassium broth is an alkalizing drink and an electrolyte balancer and helps your cells to function optimally. Providing your body with a potassium rich broth for breakfast may be very helpful to the cells as they are detoxing and rebuilding themselves. Potassium broth is made from slow cooking potassium rich vegetables including potatoes and carrots along with onions, beets and celery. The vegetables are cooked in purified water and then all the solid fiber is strained and removed from the broth. this is the recipe I used there are other out there but all are almost the same as this one (if you dont' have a bay leaf don't worry it, it's not necessary) Ingredients2-3 medium potatoes (scrubbed but not peeled) 3 carrots (scrubbed not peeled) One large onion (some skin is OK) One small to medium beet (unpeeled) 2 stalks of celery (halved) ? cup chopped fresh parsley 1 bay leaf 10 cups of water Directions Coarsely chop and combine all ingredients at once. Bring to a boil then simmer for 2 or 3 hours on very low heat. Strain out all the solids, in colander and cheesecloth. You can store broth in refrigerator 2 days, or freeze in daily portions, removing each from the freezer the night before needed. This makes about 6-7 10 oz servings
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