Real Good Red Potatoes

Real Good Red Potatoes

What you’ll need:
3-4 Red Potatoes cut into 1 in. cubes
1/2 Onion diced
1 Yellow Bell Pepper diced
2 Tomatoes diced
4-5 Garlic Cloves peeled
1/4 C. Flat Leaf Parsley coarsely chopped
Kosher Salt and Pepper to taste
Onion and Garlic Powder to taste
Herbs de Provence to taste
2-3 Tbls Olive Oil

Put it together:
Set the oven temp to 400. Wash produce and chop up potatoes, onion, bell pepper, tomatoes and parsley.  Next add all the veggies to a large mixing bowl and include the garlic cloves. Add about 2-3 Tbls of olive oil and then sprinkle the mix with all spices EXCEPT the salt. Salt draws out moisture so you don’t want to add it before cooking otherwise the veggies may shrivel up. So reserve the salt for after the potatoes are done cooking. Now, lightly hand mix the veggies turning a couple times over to make sure they’re well coated. In a large glass baking dish use a little cooking spray to coat the bottom, then transfer the veggies. Place in the oven uncovered and roast for about 45-50 mins. Once the cooking time is up , pierce the potatoes to make sure they’re done! After removing veggies from the oven,  you can now add some kosher salt to taste!
*Note* If you’re a garlic lover…ADD MORE GARLIC!

Enjoy!

From me to you…

Tutu

Advertisements
Meatless Monday – Part II

Meatless Monday – Part II

Hi folks and welcome to Beans and Veggies Part II. To the folks that are just joining us I’m sure that read a bit strange, right? Well, just to update you, yesterday was Meatless Monday and I shared my Crock Pot Beans and Veggie Soup recipe. Today, I’m extending the meal to a second night making it part II…with some changes.

So, I’ve re-heated my soup in a large pot and added a few new ingredients to change things up a bit. My additions are: Yams that have been washed, peeled and cut into chunks, more tomatoes and broth and some all spice seasoning. Yesterday’s soup flavors were dynamite but for today, I think the all spice would really liven it up and compliment the yams. Simply just throw in your new additions and heat until the yams chunks are soft. This only takes about 20 mins.

Enjoy~

Tutu  

Stayin’ Cool with Cucumber Salad

Stayin’ Cool with Cucumber Salad

Now that summer is almost here, Tutu really loves spending time outdoors but what do you really want for lunch or dinner when it’s really hot? Can’t imagine cooking a meal that creates too much heat in the Bake Shoppe. So, today we’re stayin’ cool with Cucumbers. This is an easy recipe followed from Simply Recipes, Cucumber Salad.

Let’s get started!

Ingredients you’ll need:
1-2 Large Cucumbers
1-2 Tbs Chopped Fresh Dill
2-3 Tbs Seasoned Rice Vinegar
Salt & Pep to taste
*sesame seeds (optional)

Put it together:
Rinse and peel cucumbers. Cut lengthwise then slice crosswise. Combine all your ingredients in a large bowl and toss to coat and sprinkle with sesame seeds. Serve immediately, or make ahead (up to a couple of hours) and chill.

How to serve:
Cucumbers have a very visually attractive color! Simply, place your cucumber salad in a plain white bowl to show off the color. Having guests? Serve the cucumbers as an appetizer. Cut your cucumbers into slightly larger chunks so they can be eaten with a toothpick. Enjoy~

From me to you…

Tutu