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

2 comments:

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!