My eggplant parmesan has evolved over the years. Before I had children, I took the time to make a classic old-fashioned eggplant parmesan with each tender piece of eggplant battered and fried to perfection. Once I had children, I couldn’t take the time to make a traditional eggplant parmesan, so I developed a quick and easy version that the children would eat. When the children grew up, I went back to making my labor-intensive classic parmesan. These days, I am working on my gluten-free eggplant parmesan so I have some terrific ideas to share on that topic. Here are the recipes, which comprise the evolution of my eggplant parmesan.
Eggplant Parmesan the Old-Fashioned Way
Ingredients
1 eggplant, peeled and sliced in ½-inch rounds
olive oil as needed
2 or 3 eggs (depending on the size of the eggplant, start with 2)
1½ cups flour with a sprinkle of black pepper, oregano, and paprika
4-5 cups tomato sauce (homemade or store-bought, your choice)
1 lb. grated cheese (see below about type of cheese)
Oregano (see below)
Directions
Beat the eggs in a wide bowl until fluffy. Put the flour and herbs (blended) on a dinner-sized plate. Grease a rectangular baking dish with oil and preheat the oven to 350°. Spread a thin layer of tomato sauce in the bottom of the baking dish.
Pour a thin film of olive oil in a large skillet and heat to frying-hot. Dip each round of eggplant into the eggs (coat completely), then coat it in the flour mixture (completely), then place it in the skillet. Fry the eggplant rounds until the flour is crispy brown, then turn them and fry the other side to crispy brown. When they are done place them in the tomato sauce in the baking dish. Rinse the skillet out with water before frying the next batch of eggplant to prevent it from picking up burnt bits of batter. Re-oil the pan with fresh olive oil for the next batch. Do this between every fry-batch of eggplant rounds so that they are each fried in a clean skillet with fresh oil.
After each batch of eggplant rounds is placed into the baking dish, place a couple of tablespoons of tomato sauce on them, sprinkle oregano on them, and then put a generous amount of grated cheese on top. Grated parmesan cheese is excellent. I like to use a combination of parmesan, mozzarella, and mild cheddar. There are also Italian cheese combinations sold pre-grated and pre-mixed. Choose a cheese that you like. Note that Fontina and cheddar is also a terrific combination.
When all the eggplant has been fried and placed in the baking dish, with sauce, oregano, and cheese on top, cover the dish with a lid or foil and bake at 350° for half an hour.
Eggplant Parmesan Quick and Easy for Busy Moms and Young Children
Here is a cheater’s way to make an easier version of eggplant parmesan that children will usually eat.
Ingredients
1 eggplant, peeled and sliced in ¼-inch rounds
4-5 cups tomato sauce
1 lb. grated cheddar and parmesan cheese
¼ - ½ cup wheat germ (note that flax seed meal can be used for a gluten-free version)
Oregano (see below)
Directions
Grease a rectangular baking dish with oil and preheat the oven to 350°. Spread a thin layer of tomato sauce in the bottom of the baking dish. Place the eggplant rounds (raw) into the baking dish. Put tomato sauce on each round, then sprinkle wheat germ on top, then put a generous heap of grated cheese on top of that. Then sprinkle with oregano. Cover the dish with a lid or foil and bake at 350° for 50-60 minutes (until the eggplant is cooked to tenderness but not to mush).
Gluten-Free Eggplant Parmesan the Old-Fashioned Way
Follow the recipe above for the Old-Fashioned Eggplant Parmesan; however, substitute teff flour for the wheat flour. It will cook faster in the frying pan (so take care not to burn it) and be darker in color, but it tastes excellent. You can also sprinkle the top with flax seed meal for some extra flavor. Another variation on this theme that is gluten-free and delicious is to slice polenta into ½-inch rounds, fry it in the frying pan (not breaded of course) and intersperse the layers of eggplant with layers of polenta. You can make the Quick and Easy version with polenta layers as well, just remember to bake raw eggplant longer if you didn’t fry it first so that it cooks all the way through and gets tender. No one likes rubbery eggplant.
Eat well, be well, live deliciously!
Sunday, March 28, 2010
Thursday, March 25, 2010
Quinoa and Tofu Curry
This dish works well for potlucks since it is a nice accompanying dish to many other foods and it is unusual because most people don’t think of using quinoa too often. (You can substitute the quinoa for a blend of exotic rices in this recipe for another excellent dish.) I use is a red quinoa that comes pre-rinsed. If you use an unrinsed quinoa, be sure to rinse it well first (as per instructions on the package).
Ingredients
1 cup uncooked red quinoa
2 cups water
olive oil as needed
6-10 oz. firm tofu
½ cup raisins or dried cranberries
½ red pepper
3 tbsp. chives
2 tsp. curry powder (see below)
1 tsp. garam (optional)
1 cup cubed and roasted sweet potato (optional)
¼ cup slivered almonds or pine nuts (optional)
Directions
Bring the water to a boil, add the quinoa, and simmer covered on low temperature until all the water is absorbed (about 15 minutes). Fluff with a fork and allow to sit for 5 minutes, covered.
If you want to include the sweet potato in this dish, it will need to be roasted in the oven beforehand. Scrape the skin off the sweet potato, cut it into cubes about ½ inch to ¾ inch square, toss approximately 1 cup of sweet potato cubes with 2 tbsp. olive oil and bake for 30 minutes (or until just tender) at 350° on a cookie sheet.
For this dish, I like to use the savory baked tofu or teriyaki baked tofu already prepared. You can also make your own tofu using my Pan-Fried Tofu Recipe. If you use the prepared tofu, cut it into ½-inch cubes and pan-fry it lightly in olive oil until just browned.
Chop the red pepper and chives.
If you have a curry powder that you like, use that for seasoning. If not, the main ingredients I look for in a curry powder (or use when I throw one together) are turmeric, cumin, fenugreek, ginger, black pepper, and coriander. The garam adds a slightly sweet spicy flavor as it usually includes coriander, ginger, and cinnamon.
Eat well, be well, live deliciously!
Ingredients
1 cup uncooked red quinoa
2 cups water
olive oil as needed
6-10 oz. firm tofu
½ cup raisins or dried cranberries
½ red pepper
3 tbsp. chives
2 tsp. curry powder (see below)
1 tsp. garam (optional)
1 cup cubed and roasted sweet potato (optional)
¼ cup slivered almonds or pine nuts (optional)
Directions
Bring the water to a boil, add the quinoa, and simmer covered on low temperature until all the water is absorbed (about 15 minutes). Fluff with a fork and allow to sit for 5 minutes, covered.
If you want to include the sweet potato in this dish, it will need to be roasted in the oven beforehand. Scrape the skin off the sweet potato, cut it into cubes about ½ inch to ¾ inch square, toss approximately 1 cup of sweet potato cubes with 2 tbsp. olive oil and bake for 30 minutes (or until just tender) at 350° on a cookie sheet.
For this dish, I like to use the savory baked tofu or teriyaki baked tofu already prepared. You can also make your own tofu using my Pan-Fried Tofu Recipe. If you use the prepared tofu, cut it into ½-inch cubes and pan-fry it lightly in olive oil until just browned.
Chop the red pepper and chives.
If you have a curry powder that you like, use that for seasoning. If not, the main ingredients I look for in a curry powder (or use when I throw one together) are turmeric, cumin, fenugreek, ginger, black pepper, and coriander. The garam adds a slightly sweet spicy flavor as it usually includes coriander, ginger, and cinnamon.
Eat well, be well, live deliciously!
Thursday, March 11, 2010
Fruit Shake
Two of my three children ate a flimsy few fruits or vegetables when they were young. I managed to get fruit into them by serving a fruit shake with dinner most nights. Because it was made with real fruit, it had a lot of fiber and vitamins. I was not worried about the sugar calories for my skinny children (who rarely got their hands on carbonated sugar drinks). Here is my standard fruit shake recipe, with some further variations.
Ingredients
1 cup fresh or frozen berries (blueberries, strawberries, and/or raspberries)
1 large fresh or frozen banana (or equivalent amount of banana)
2/3 cup frozen mango
1 cup apple juice
1 cup orange juice
Directions
Put all the ingredients into a blender and blend until smooth. This recipe makes enough fruit shake for about four people.
Now here are the tips and details. I usually don’t use blackberries or raspberries in the recipe because they are pretty seedy. My children preferred just blueberries and strawberries. I always poured the last glass for myself because it had most of the berry seeds in the bottom. If you use frozen fruit, the shake comes out particularly cold and sherbet-like. I usually use frozen berries and mangoes (bought packaged) for fruit shakes. Whenever I have over-ripe bananas, I break them into pieces about an inch and a half in length and put them into the freezer in a freezer bag. When it comes time to make a fruit shake, I put in the equivalent of a large banana in frozen pieces. Depending on your blender, you might have to use the ice crush setting a few times at first to get the large frozen fruit pieces started.
Over the years, we have used a number of variations on this recipe. One of my children substitutes vanilla yogurt for the banana. He makes his shake with mango, blueberries, vanilla yogurt, and orange juice. I like pineapple in the shake, but not all my children like pineapple. If I’m making one for myself, I will sometimes put frozen or canned pineapple into it. Other fruit juices work for it too if you don’t have orange or apple juice on hand. Lately we have been using strawberry kiwi juice.
Although this fruit shake is a terrific way to get plant fiber, vitamins, and minerals into your picky-eater children, it’s not a good staple in the diet of older folks since it has a lot of calories. As my daughter says, for adults a fruit shake is a meal in itself, not a drink to accompany a meal.
Eat well, be well, live deliciously!
Ingredients
1 cup fresh or frozen berries (blueberries, strawberries, and/or raspberries)
1 large fresh or frozen banana (or equivalent amount of banana)
2/3 cup frozen mango
1 cup apple juice
1 cup orange juice
Directions
Put all the ingredients into a blender and blend until smooth. This recipe makes enough fruit shake for about four people.
Now here are the tips and details. I usually don’t use blackberries or raspberries in the recipe because they are pretty seedy. My children preferred just blueberries and strawberries. I always poured the last glass for myself because it had most of the berry seeds in the bottom. If you use frozen fruit, the shake comes out particularly cold and sherbet-like. I usually use frozen berries and mangoes (bought packaged) for fruit shakes. Whenever I have over-ripe bananas, I break them into pieces about an inch and a half in length and put them into the freezer in a freezer bag. When it comes time to make a fruit shake, I put in the equivalent of a large banana in frozen pieces. Depending on your blender, you might have to use the ice crush setting a few times at first to get the large frozen fruit pieces started.
Over the years, we have used a number of variations on this recipe. One of my children substitutes vanilla yogurt for the banana. He makes his shake with mango, blueberries, vanilla yogurt, and orange juice. I like pineapple in the shake, but not all my children like pineapple. If I’m making one for myself, I will sometimes put frozen or canned pineapple into it. Other fruit juices work for it too if you don’t have orange or apple juice on hand. Lately we have been using strawberry kiwi juice.
Although this fruit shake is a terrific way to get plant fiber, vitamins, and minerals into your picky-eater children, it’s not a good staple in the diet of older folks since it has a lot of calories. As my daughter says, for adults a fruit shake is a meal in itself, not a drink to accompany a meal.
Eat well, be well, live deliciously!
Wednesday, March 3, 2010
Thyme for Turnip and Spinach Soup
This is a creamed soup, but you can do it with milk, lactose-free milk, or soy milk to suit your diet. It’s hard to recommend that you skip the butter, since it makes it oh so delicious, but if you are vegan or lactose-intolerant then you can substitute olive oil for the butter. I recommend that you make your own vegetarian soup stock and use it in recipes such as this one. If you don’t have a good stock in your fridge, then you can use a half a bouillon cube, but this is a bit touch and go as it will impact the flavor in ways you can’t control.
Let me say a word about the turnips. Turnips can give soup a bitter flavor. To avoid that, be sure to peel all the skin off the turnips and select turnips that are small and tender. Use turnips that are about two inches across and not much larger. The tablespoon of sweetener in this recipe will help cut any bitterness, but the best way to get great flavor out of your turnips is to use the smaller ones.
Ingredients
8 young turnips (about two inches across) peeled and sliced (in ¼-inch slices)
9 oz. cleaned and trimmed spinach
1 cup water or vegetable soup stock (if you use water, you can add ½ a bouillon cube)
2 cups milk (lactose-free milk or plain soy milk will work)
3 tbsp. butter (or olive oil)
1 tbsp. honey
2 tbsp. dry white wine
½ cup chopped onion or scallions (or 2 tbsp. onion powder)
2 tbsp. dried thyme or 3 tbsp. chopped fresh thyme
½ tsp black pepper
salt to taste
Directions
Peel and slice the turnips. Wash the spinach greens so they are free of dirt and grit. It is not necessary to cut the spinach up as you will purée the soup before serving. Chop the onion or scallions.
Put the butter and water (or soup stock) into a pot and warm over low heat until the butter melts. Place the turnips and onions/scallions in the pot and cover it. Let this simmer for 7 minutes. Add all of the other ingredients. The spinach may not fit in your pot until it steams down so add it in increments (divide it into two or three bunches), covering the pot and allowing the spinach to wilt down, then adding more, until all the spinach is in the pot. The secret ingredient in this soup is the thyme: so simple, so tasty.
Cook the soup over a low heat until the turnips are soft enough for you to purée them easily in a blender. Be careful to keep the heat low enough so that you don’t burn the milk. Once the turnips are soft, put the soup in a blender and purée the mixture until creamy. If you have too much soup to fit in the blender all at once, simply do part of it and then do the rest (in two batches). Pour it back into the soup pot and warm it over low heat until piping hot. Garnish with chopped scallions or fresh thyme if you like.
Eat well, be well, live deliciously!
Let me say a word about the turnips. Turnips can give soup a bitter flavor. To avoid that, be sure to peel all the skin off the turnips and select turnips that are small and tender. Use turnips that are about two inches across and not much larger. The tablespoon of sweetener in this recipe will help cut any bitterness, but the best way to get great flavor out of your turnips is to use the smaller ones.
Ingredients
8 young turnips (about two inches across) peeled and sliced (in ¼-inch slices)
9 oz. cleaned and trimmed spinach
1 cup water or vegetable soup stock (if you use water, you can add ½ a bouillon cube)
2 cups milk (lactose-free milk or plain soy milk will work)
3 tbsp. butter (or olive oil)
1 tbsp. honey
2 tbsp. dry white wine
½ cup chopped onion or scallions (or 2 tbsp. onion powder)
2 tbsp. dried thyme or 3 tbsp. chopped fresh thyme
½ tsp black pepper
salt to taste
Directions
Peel and slice the turnips. Wash the spinach greens so they are free of dirt and grit. It is not necessary to cut the spinach up as you will purée the soup before serving. Chop the onion or scallions.
Put the butter and water (or soup stock) into a pot and warm over low heat until the butter melts. Place the turnips and onions/scallions in the pot and cover it. Let this simmer for 7 minutes. Add all of the other ingredients. The spinach may not fit in your pot until it steams down so add it in increments (divide it into two or three bunches), covering the pot and allowing the spinach to wilt down, then adding more, until all the spinach is in the pot. The secret ingredient in this soup is the thyme: so simple, so tasty.
Cook the soup over a low heat until the turnips are soft enough for you to purée them easily in a blender. Be careful to keep the heat low enough so that you don’t burn the milk. Once the turnips are soft, put the soup in a blender and purée the mixture until creamy. If you have too much soup to fit in the blender all at once, simply do part of it and then do the rest (in two batches). Pour it back into the soup pot and warm it over low heat until piping hot. Garnish with chopped scallions or fresh thyme if you like.
Eat well, be well, live deliciously!
Saturday, February 27, 2010
Pan-Fried Tofu
Children love this simple tofu dish. A little boy at a barbecue at our house once filled his plate with this fried tofu and exclaimed, “Look Mom, she made kung-fu. I love this stuff. Ask her how to cook this.” Made with mild spice, this tofu is excellent finger food for babies and toddlers. It fits perfectly into a vegetable fried rice or a curried quinoa. One of our standard family dinners while my children were growing up was pan-fried tofu, brown rice, and broccoli.
Ingredients
10-12 oz. nigari or firm tofu
3 tbsp. olive oil
splash of sesame oil (optional)
2 tbsp. soy or tamari sauce (use wheat-free for a no-gluten meal)
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste)
1 tsp. garlic powder (or more to taste)
Directions
Cut the tofu into chunks either 1 inch square and ¼ inch thick or oblongs about ½ inch thick and 2 inches long. Put the oil into a deep dish frying pan (I use cast iron) and heat on medium-high until the oil smokes slightly. When the oil is hot, add the tofu. It will spatter if it is wet, so you may want to put a lid on the frying pan for a minute until the spattering dies down. Add the soy/tamari sauce, again, it will spatter so be quick with the lid briefly until the spattering dies down. The trick to this dish is to continually stir the tofu so that it doesn’t stick to the pan. Make sure that all pieces are coated with oil and soy/tamari. You may need to add a little additional oil, but do this cautiously so that the tofu doesn’t get too greasy.
When the spattering stops and the tofu is cooking nicely, add the ginger, onion, and garlic and stir them around well.
Experiment with preferred taste to decide how long to cook the tofu. Be sure that it has at least started to brown before serving it (approximately 10 minutes). Some people like the tofu just barely cooked, others like it crispy and nearly burnt.
You can add finely chopped fresh ginger, onion, garlic, and/or sesame seeds while frying the tofu. For those who love spicy food, try adding a few drops of sesame chili oil or Mongolian Fire Oil either while cooking or after removing the tofu from the pan.
Eat well, be well, live deliciously!
Ingredients
10-12 oz. nigari or firm tofu
3 tbsp. olive oil
splash of sesame oil (optional)
2 tbsp. soy or tamari sauce (use wheat-free for a no-gluten meal)
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste)
1 tsp. garlic powder (or more to taste)
Directions
Cut the tofu into chunks either 1 inch square and ¼ inch thick or oblongs about ½ inch thick and 2 inches long. Put the oil into a deep dish frying pan (I use cast iron) and heat on medium-high until the oil smokes slightly. When the oil is hot, add the tofu. It will spatter if it is wet, so you may want to put a lid on the frying pan for a minute until the spattering dies down. Add the soy/tamari sauce, again, it will spatter so be quick with the lid briefly until the spattering dies down. The trick to this dish is to continually stir the tofu so that it doesn’t stick to the pan. Make sure that all pieces are coated with oil and soy/tamari. You may need to add a little additional oil, but do this cautiously so that the tofu doesn’t get too greasy.
When the spattering stops and the tofu is cooking nicely, add the ginger, onion, and garlic and stir them around well.
Experiment with preferred taste to decide how long to cook the tofu. Be sure that it has at least started to brown before serving it (approximately 10 minutes). Some people like the tofu just barely cooked, others like it crispy and nearly burnt.
You can add finely chopped fresh ginger, onion, garlic, and/or sesame seeds while frying the tofu. For those who love spicy food, try adding a few drops of sesame chili oil or Mongolian Fire Oil either while cooking or after removing the tofu from the pan.
Eat well, be well, live deliciously!
Thursday, February 25, 2010
Enchiladas
This is a great recipe to cook for children, who usually gobble it up. The recipe also works well if you substitute my Beans with Cilantro for the refried beans. I like enchiladas because they are versatile. You can make different varieties all in one pan (just mark them off using toothpicks) and match everyone’s taste. Do some with refried red beans, some with refried black beans, some with cheddar, some with jack, or some with no cheese at all. Do some with tofu cheese substitute for vegans. Put chopped olives and scallions in or on some and not on others. You can cook for everyone with one pan of enchiladas. And this recipe is gluten-free. Here is the basic recipe.
Ingredients
12 corn tortillas
19-oz. can of enchilada sauce (check the label for spiciness to select the right level for your taste)
30 oz. can of refried beans (or, better yet, cook up a batch of "Beans with Cilantro and Tomato" and use that for the filling
2 cups grated cheese (cheddar is fine, but great with jack and/or Mexican cheeses)
vegetables of your choice optional (see below under directions)
2 tsp. oil to grease the baking dish
Directions
Preheat the oven to 350°. Rub an oblong baking dish with vegetable oil and spread a thin layer of enchilada sauce in the bottom of the baking dish. Pour the enchilada sauce into a pan or bowl that is larger than the size of the tortillas. Place the cheese onto a plate or into a bowl. Open the can of refried beans. Line up these ingredients so that the enchilada sauce is first, the baking dish next, the cheese next, and the beans last.
Put the corn tortillas on a plate and zap them in the microwave for 30 seconds. Turn the stack over, and zap it again for 30 seconds. If you do not do this, the tortillas will remain brittle and will break when you try to roll them.
Dip a tortilla into the enchilada sauce so that it is coated. Place it in the baking dish. Put two generous tablespoons of beans into the tortilla, sprinkle cheese onto the beans, and roll up the tortilla. If you want to include any vegetables in the enchilada (e.g., olives, scallions, tomatoes, corn, etc.) then put the vegetables in before rolling the tortilla. Repeat this process until all tortillas have been filled and are placed in the baking dish. Pour any extra enchilada sauce over the top of the tortillas and then sprinkle with grated cheese.
Bake the enchiladas for 20 minutes.
Serve the enchiladas with chopped lettuce, chopped tomatoes, chopped onions, chopped cilantro, salsa, guacamole (or mashed avocado with a tablespoon of lemon juice), sour cream (tofutti or dairy) and/or Spanish rice. This recipe will make 12 enchiladas and serve approximately 5 people.
Eat well, be well, live deliciously!
Ingredients
12 corn tortillas
19-oz. can of enchilada sauce (check the label for spiciness to select the right level for your taste)
30 oz. can of refried beans (or, better yet, cook up a batch of "Beans with Cilantro and Tomato" and use that for the filling
2 cups grated cheese (cheddar is fine, but great with jack and/or Mexican cheeses)
vegetables of your choice optional (see below under directions)
2 tsp. oil to grease the baking dish
Directions
Preheat the oven to 350°. Rub an oblong baking dish with vegetable oil and spread a thin layer of enchilada sauce in the bottom of the baking dish. Pour the enchilada sauce into a pan or bowl that is larger than the size of the tortillas. Place the cheese onto a plate or into a bowl. Open the can of refried beans. Line up these ingredients so that the enchilada sauce is first, the baking dish next, the cheese next, and the beans last.
Put the corn tortillas on a plate and zap them in the microwave for 30 seconds. Turn the stack over, and zap it again for 30 seconds. If you do not do this, the tortillas will remain brittle and will break when you try to roll them.
Dip a tortilla into the enchilada sauce so that it is coated. Place it in the baking dish. Put two generous tablespoons of beans into the tortilla, sprinkle cheese onto the beans, and roll up the tortilla. If you want to include any vegetables in the enchilada (e.g., olives, scallions, tomatoes, corn, etc.) then put the vegetables in before rolling the tortilla. Repeat this process until all tortillas have been filled and are placed in the baking dish. Pour any extra enchilada sauce over the top of the tortillas and then sprinkle with grated cheese.
Bake the enchiladas for 20 minutes.
Serve the enchiladas with chopped lettuce, chopped tomatoes, chopped onions, chopped cilantro, salsa, guacamole (or mashed avocado with a tablespoon of lemon juice), sour cream (tofutti or dairy) and/or Spanish rice. This recipe will make 12 enchiladas and serve approximately 5 people.
Eat well, be well, live deliciously!
Saturday, February 20, 2010
Roasted Potato Medley
There is nothing like potatoes for those rainy winter days. For a colorful potato dish, try this medley of roasted potatoes. Easy to prepare, beautiful to look at, and delicious. If you can’t find purple potatoes at your grocery store, try a health food store.
Ingredients
4 tbsp. olive oil
1 large sweet potato cut into ¾-inch cubes
2 cups purple potatoes cut into ¾-inch cubes
2 cups yellow potatoes cut into ¾-inch cubes (e.g., Yukon gold or other potato that is yellow on the inside as well as the outside)
1 cup red or white potatoes cut into ¾-inch cubes
2 tbsp. tarragon
(2 tbsp. rosemary – optional)
(1 tbsp. onion powder – optional)
salt and pepper to taste
Directions
Preheat the oven to 375°. Wash the potatoes well, removing all bad spots. Do not peel the skin off. Chop the potatoes into cubes and place them in a large mixing bowl. Add the tarragon, salt, and pepper (rosemary and/or onion powder too if you like) to the potatoes. Pour the olive oil over the potatoes and toss them until all the potatoes are well-coated with oil and the herbs are spread evenly throughout. (I usually do not salt these potatoes ahead of time since different people use different amounts of salt.)
Spread the potatoes on a cookie sheet so that all potatoes are flat on the cookie sheet (none on top of each other). Bake in the oven at 375° for 40 minutes or until just tender to the fork.
This potato dish is a terrific companion dish to quiche.
Eat well, be well, live deliciously!
Ingredients
4 tbsp. olive oil
1 large sweet potato cut into ¾-inch cubes
2 cups purple potatoes cut into ¾-inch cubes
2 cups yellow potatoes cut into ¾-inch cubes (e.g., Yukon gold or other potato that is yellow on the inside as well as the outside)
1 cup red or white potatoes cut into ¾-inch cubes
2 tbsp. tarragon
(2 tbsp. rosemary – optional)
(1 tbsp. onion powder – optional)
salt and pepper to taste
Directions
Preheat the oven to 375°. Wash the potatoes well, removing all bad spots. Do not peel the skin off. Chop the potatoes into cubes and place them in a large mixing bowl. Add the tarragon, salt, and pepper (rosemary and/or onion powder too if you like) to the potatoes. Pour the olive oil over the potatoes and toss them until all the potatoes are well-coated with oil and the herbs are spread evenly throughout. (I usually do not salt these potatoes ahead of time since different people use different amounts of salt.)
Spread the potatoes on a cookie sheet so that all potatoes are flat on the cookie sheet (none on top of each other). Bake in the oven at 375° for 40 minutes or until just tender to the fork.
This potato dish is a terrific companion dish to quiche.
Eat well, be well, live deliciously!
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