Wednesday, May 16, 2012


These fragment or potatoes are the perfect side dish for so many meals – you make them again and again!
Author - unknown


1 1/3 quarter pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 F
2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish
3. combine the remaining ingredients in a small bowl. Mix well. Pour over the potatoes and stir well. Bake until the potatoes are tender, 20 – 25 min. Serve.


2/3 cup chopped walnuts
1/3 cup packed brown sugar.

1 tablespoon butter or stick margarine, melted
1/2 teaspoon ground cinnamon
1/4 cup butter or stick margarine, softened
1-1/4 cups sugar
2 egg yolks
1/4 cup canola 011
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
114 teaspoon salt
1-1/2 cups reduced-fat sour cream
4 egg whites
2 teaspoons confectioners' sugar
In a small bowl, combine the nuts, brown sugar, butter and cin­namon; set aside. In a large mixing bowl, beat the butter and sugar until light and crumbly. Beat in the egg yolks, oil, Apple-­sauce and vanilla. Combine the dry ingredients; add to sugar mixture alternately with sour cream. In another mixing bowl, beat egg whites on high speed until still peaks form. Fold into batter.
Pour half of the batter into a 10-inch. fluted tube pan coated with nonstick cooking spray and floured: sprinkle with nut mix­ture. Pour in remaining batter. Bake at 350' for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle With confectioners' sugar. Yield: 14 servings.
Nutritional Analysis: One slice equals 328 calories, 14 g fat (5 9 saturated fat), 50 mg cholesterol, 288 mg sodium, 48 9 carbohydrate. 1 g fiber, 5 g protein Diabetic Exchanges: 3 starch, 2 fat.

Tuesday, May 1, 2012

Basic Indian Potato Roast Recipe

Serves: 2

2 medium-sized russet potatoes
1 medium-sized onion
1/4 tsp mustard seeds/kaduku
1 tsp red chili powder
1 tsp coriander powder/malli podi/dhania podi
1/4 tsp turmeric powder
1/2 tsp or 2 flakes minced garlic 
1 tbsp. oil
Salt to taste

How it’s made:

1. Cut the potatoes into small cubes. Chop the onions into similar-sized pieces as the potato. 

2. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped onions and sauté until lightly browned. 

3. Add the coriander powder, chili powder, turmeric powder and garlic and fry for a minute. Add the potatoes, mix well and sprinkle some water. 

4. Cook partially closed until the potatoes are cooked and soft. Add salt. Make sure you mix every 2-3 minutes to distribute the heat and avoid the potatoes from burning from the bottom.