Tag: potatoes
Be careful how many you eat of these. Even though they are not deep fried, they still have over 50 calories each!
Fresh Ingredients
1 medium potato
¼ cup finely chopped onion
1 tsp finely minced ginger root
¼ cup peas, fresh or frozen
1 – 10 oz pkg refrigerated biscuits
PantryFare
(none)
Oils and Spices
1 tsp vegetable oil
½ tsp slightly crushed fennel seeds
½ tsp ground coriander
¼ tsp salt
¼ tsp curry powder
¼ tsp tumeric
dash of cayenne pepper to taste
Cut the potato into large pieces and boil until tender, about 15 minutes. Drain, cool, peel and cut into ¼-inch cubes.
Heat oil in medium skillet and cook onion and ginger, stirring frequently, about 5 minutes. Add spices while cooking onion and stirring.
Stir cubed potatoes, peas and 2 T water into onion mixture and cook covered until peas are just tender. Remove from heat and cool 10-15 minutes.
Preheat oven to 400°.
Place biscuits on a lightly floured surface and roll them into 4½-inch circles. Cut each circle in half and place 1-½ tsp of filling in half of the semi-circles. Moisten the edges slightly with a finger dipped in water, fold the dough over the filling and seal the edges. Crimp with a fork.
Place samosas on an ungreased baking sheet and bake until golden, approximately 8 to 10 minutes. Serve hot.
October 7, 2010
This is making my mouth water! Be sure to top with unsweetened applesauce or possibly a bit of sour cream
Fresh Ingredients
1½ cups shredded potatoes (keep it easy – no need to peel them!)
1½ cups shredded carrots
3 T grated onion
PantryFare
¼ cup plus ½ T whole wheat flour
Spices and Oils
½ tsp salt
¼ tsp pepper
Drain the shredded potatoes in a large strainer while you shred the carrots. Press any remaining liquid out with the back of a large spoon then place the potatoes in a large bowl. Add the carrots and the remaining ingredients, mixing thoroughly.
Preheat a large nonstick skillet over medium heat the oil it lightly. Using 3 tablespoons of mixture, shape pancakes into patties ¼ to ½-inch thick. Cook until golden brown on both sides. If pancakes start to stick, spray them lightly with nonstick cooking spray.
October 6, 2010
Here is another recipe provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It’s pretty easy and very tasty. Allow more time to cook if your pieces are larger than 1/2″.
Fresh Ingredients
1 medium potato, chopped into 1” pieces
1 medium yam, peeled and chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
2 carrots, peeled and chopped into 1” pieces
(you can substitute eggplant, summer squash or fresh green beans for the above – be colorful and imaginative)
1 red onion, sliced ¼”
1 large zucchini, sliced ¼”
1 tomato, sliced ¼”
½ cup grated Parmesan cheese
PantryFare
2 T Italian bread crumbs
Spices and Oils
5 T olive oil
salt and pepper
dried basil
Toss the first four ingredients in 2 T olive oil in a 9 x 13 baking dish. Add salt and pepper spreading the vegetables across the bottom of the pan. Layer the onion, tomato and zucchini slices over the top. Sprinkle again with salt and pepper. Sprinkle with dried basil leaves and drizzle with 2 T oil.
Mix the cheese and bread crumbs in a small bowl, sprinkle over the casserole, and drizzle one last time with 1 T oil.
Bake at 350 degrees, uncovered, approximately 45 minutes, until vegetables are tender and the topping is browned.
Be healthy!
October 25, 2009
Get a BIG pot out for this one
Continue July 4, 2009
I’m not advocating this as the best thing you should eat, but . . .
Continue June 30, 2009
