Tuesday, March 18, 2008

Late But Not Lost

Even though I was away in Paradise (sigh....) here's my FFOF entry for last week....

#1. What’s your favorite fruit and how do you like to eat it?
Summer- Watermelon, cold and cubed
Winter-Oranges, much needed vitamin C
Spring- Grapes, juicy and sweet
Fall- Apples! I'll always be a New Eng lander at heart

#2. What is the one spice in your kitchen you use more than any other?
Garlic. Good for your cholesterol, even better for date night, haha!

#3. Pudding. Instant, stove top or premade?
Hmmm, I guess a twist on instant. I add plain yogurt. I'd add my "milk", but the box specifically says, "DO NOT USE SOY MILK". I tried ignoring this warning once, mission failed.

#4. Share a recipe using potatoes.
I make these whenever having a dinner party...there are never any leftovers!

3 Russet Potatoes
1/2 cup Parmesan Cheese
2 TB garlic salt
1 TB Black Pepper
1TB dried rosemary (use less if using ground)
1 1/2 TB dried minced onion
1/4 cup extra virgin olive oil

Preheat oven to 450
Wash outside of potatoes
Chop and cube (1/2 inch)

Mix garlic, pepper. onion in small bowl, set aside

Place cubes in large bowl, drizzle just EVOO over top and lightly coat (may not need all the oil); toss with fingers; sprinkle salt mixture over cubes; toss again

Spread cubes over 2 baking sheets
Sprinkle 1/4 of Parmesan cheese over cubes
Place in oven; check in 15 minutes-flip, sprinkle more cheese; check in 10 minutes, flip, sprinkle; place back in oven until golden brown.
Upon removal, coat with remainder of cheese.

Serve warm!

As always, to join the meme, check out Valmg's blog


corrin said...

that's an easy recipe!

skeet said...

I'm always on the lookout for new ways to cook potatoes, so mahalo for the recipe! Sounds yummy!