Epic Christmas Eve dinner 2013, continued:
Our menu was coming along swimmingly, but there was a marked absence of greens. I said something about how elegant whole romaine leaves can be as a salad; my sister Peggi said something about once having a broiled salad with oranges; my sister Lisa said something about “stop talking, start cooking!” and we were off and running. Read the rest of this entry
To me, potatoes are almost a perfect recipe ingredient. They are inexpensive, easy to work with, a comfort food that appeals to almost everyone, and they readily take on the taste of whatever you add to them.
For this recipe, there is the short version and a longer one; let’s start with the short:
2 lbs potatoes, scrubbed
2 T olive oil
2 tsps Rosemary’s Chicken spice blend by Your Spice of Life
1 tsp sea salt
Preheat the oven to 375 degrees.
If the potatoes have nice skins and are relatively blemish-free, leave the peel on. Otherwise, peel then then proceed.
Cut the potatoes into 3/4″ cubes.
Arrange the potatoes on a large baking sheet that has edges, making sure that all the pieces are touching the sheet.
Add the rest of the ingredients to them, and toss well to coat.
At this point, you can hold them on the baking sheet until ready to bake.
Bake for 30 minutes then start checking them for doneness. You want them to be fork-tender, and have some browning around the edges.
When ready, taste them for seasoning, and add more sea salt and/or Rosemary’s Chicken blend to your taste. Serve within a few minutes. Read the rest of this entry
“Yummy. Easy. Organic.™” is my slogan… so I love it when I can bring together all three elements in one dish!
These carrots qualify. The yumminess comes from the inherent goodness of oven-roasted carrots, but the addition of my peppery Sweet Asian blend and a dash of honey bring them to a new level. Easy? You bet. Organic? All of my products are organic, and if you get a chance to visit your local farmer’s market or coop, you can get in on the action, too. Read the rest of this entry