Number one son is leaving to go back to school this weekend, so it’s time for me to get all his favorites in before he heads to his home away from home. He LOVES these potatoes!
Goes great with the Sliders for visitors they gobbled them up. These are very easy! But please again I plead that you do not use pre shredded parmesan cheese on these either, just like my REAL Mac and Cheese, it’s waxy and processed! Also, it doesn’t stick well to the potato (it just slides off), and doesn’t taste nearly as good as a good elbow greased grating of some real parmesan. Use the smaller grater side, it makes nice soft flakes that stick well and make a great crust on the fries. Also mixing them in small batches (so 1/2 the ingredients below with a 1/2 of the potatoes) allows them to be coated a bit more evenly, it’s up to you, but look at the small batch coverage.
When you cut the potatoes into wedges, don’t make them too thin or they won’t stand up well on the baking sheet. Also don’t fool yourself that they all will stand up like pictures in magazines, at least 1/3 of them will be on their side. Just flip them half way during cooking so they get evenly crispy.
- 4 Tbs GOOD Olive oil
- 2 Tbs Garlic powder
- 2 Tsp seasoning salt (Lawry’s) or regular sea salt
- 2 Tsp Italian seasoning
- 1/2 to 3/4 cup of grated (not shredded) parmesan cheese
- 4 Russet potatoes cut into wedges
Preheat oven to 375 degrees. Wash, dry and cut the potatoes into wedges. Place potatoes in large bowl and drizzle with olive oil, garlic powder, seasoning salt, and grated parmesan. Toss well to coat all of the potatoes. Place on a single layer on a baking sheet with skin side down (as best you can). Bake for 40 minutes, turn the potatoes if needed 1/2 way through cooking.
It’s called a village salad for a reason it can feed an entire village for a few days and since we have one awesome village coming for a week, I thought we’d give it a go. I will make a batch of this and use it with chicken, beef or fish. We got a whole mess of healthy eaters who want something light but tasty, can’t wait to serve it to them. We ate it tonight with some salmon, it was delicious…we will blog that separately.
- 3 cups of chopped peppers. Yellow, Red and Green (Stoplight peppers)
- 3/4 cup of chopped red onion
- 1 cup of chopped kalamata olives
- 2 small tomatoes seeded and chopped
- 2 medium cucumbers seeded and chopped
- 3 tbs chopped fresh oregano
- 1/4 cup of olive oil
- 1/8 cup of red wine vinegar
- 6-8 oz of feta cheese (please buy the un crumbled…you’ll be happy it just makes a creamier dressing)
- salt and pepper to taste
Pour the oil, vinegar, oregano and feta into a medium size bowl. Whisk together.
Add the vegetables and salt and pepper. mix well and that’s it.
I grew up on Rice Pilaf it wasn’t rice-a-roni, we were lucky enough to live down the street from the original Near East rice factory in good old Leominster, Massachusetts. As I moved away to different states, my mother would always have several boxes in tow when visiting. It was always 2/$1.00 at Market Basket grocery store and whatever grocery store I shopped at in my fancy towns was surely overpriced. So in turn, I continued the tradition of having it with most meals that included some type of gravy at my home.
Now that I’m old and can’t handle all of the sodium in boxed rice, that I never really knew was there when young and stupid! I have created a homemade, less sodium, still tasty alternative. Enjoy! and viva Leominster!!!
1/4 cup butter and 2 tbsp oil
2 cups uncooked Basmatti Rice
1/4 cup uncooked orzo pasta (I use whole grain, nobody will every know)
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 1/2 cups chicken broth (use full fat and sodium, if not add 1 tbsp of salt to final product)
2 cups water
In a large skillet with a lid, melt the butter and oil over medium heat. Add the rice and orzo.
Saute until rice the becomes opaque and the orzo starts to brown lightly.
Stir in the spices.
Add the chicken broth and water and bring to a slight boil. Cover and reduce the heat. Cook for 20 minutes, covered, until liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.