4/22/2005

Potatoes galore

Right. With a title like that you might wonder if I'm Irish or crazy. Neither, I think. Or at least the last time I checked. I fixed potatoes last night for dinner. I know, you're wondering, is that IT? No, but I've learned that for better sleep and relaxed soirées, it's great to focus on a simple vegetable and make it the main course. It really saves a lot of headache when you're standing in front of the fridge, door wide open and that blank stare that's drilling a hole nine miles on the OTHER side of the fridge.

So back to potatoes.

Why do I love them? well... they are cheap... easy to fix... everyone likes them.

From our vegetarian English neighbors, we learned a quick trick for potatoes in their "jackets" as the Brits would have it.

Wash off potatoes, ones that have a thin skin. Prick several times with fork; place on microwavable plate, nuke for 7 minutes; turn and renuke for another 7 minutes. This works for small to medium potatoes, I recommend about 9 minutes for larger potatoes.

remove from microwave and cut an X from corner to corner (figuratively speaking of course!) push ends together slightly to make inside potato "flower". Top with fluer de sel sea salt and butter.... hmmm......

Optional toppings (kids and huband imput): chopped ham; sour cream; grated cheese of choice; extra butter.

always make more potatoes than you'll be eating in one meal because there are a multitude of ways to use them up. Already cooked and dinner's almost ready for tomorrow nite! Check out tomorrow's blog for what I did with my leftover potatoes. (A family Favorite!).

Want to be healthy? Add a green salad and/or one of my perosnal favorites: Anne's Greek-Style salad. (no red onions because the kids cry when they crunch into them!).

Don't want to be healthy? Add a bowl of chili with extra cheese!

Anne's Greek-Style Salad serves 4 adults
3 medium tomatoes, chopped
1 small cucumber, peeled and chopped
1/2 cup crumbled feta cheese
1/4 cup chopped olives, black or green
1 bunch of fresh spinach, chopped OR 2 cups lettuce of choice
(optional) 1 cup of alfalfa or other sprouts

Combine all ingredients in large salad bowl and toss well to evenly distribute the cheese. Prep dressing.

dressing: (you don't need lots of dressing because the tomatoes and cucumbers have lots of juice, so take advantage of a low-cal dressing!)

4 tablespoons olive oil, extra virgin
juice from one lemon
1 tablespoon fresh basil, finely chopped
1 clove garlic, crushed
sea salt and freshly cracked pepper to taste

Wisk together ingredients and pour over salad. Toss well.

Got any leftover? This salad will keep well in the fridge for two days. Wrap 3 tablespoons of this salad in a warmed tortilla for a quick lunch.

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