Johanne's Journal, 21 August 2012

It's Tuesday and it's HOT!

The days are so beautiful, but I'd give that up for two or three weeks of good, steady rain . . . NOT downpours.

I'm copying the recipe from Web MD as requested. It's SO GOOD!!!

Sicilian Roasted Potatoes
by The Gluten Free Goddess
WebMD Recipe from Foodily.com

Here's an easy side dish recipe you can bake or grill in foil packets. It's an intuitive toss-together combo of potatoes, onion, garlic, tomatoes, olives and raisins--- with some hot pepper flakes thrown in to kick it up Sicilian style. I don't even know where the inspiration came from.

I used baby Yukon golds in this recipe but I imagine all kinds of potatoes would work- red, white, blue, sweet. Sweet potatoes may cook a little faster, however, so if you choose sweet potatoes, check for doneness earlier.

Ingredients:

2 pounds baby Yukon gold potatoes, washed, quartered or cut up
1 smallish onion, diced
4 cloves garlic, chopped
1 bell pepper, chopped
1/3 cup raisins, dark or golden
handful of grape or cherry tomatoes, halved
handful of baby spinach leaves, washed, patted dry
handful of black olives
1/4 cup olive oil
1/2 to 3/4 cup light broth, as needed
1 14-ounce can diced tomatoes with spicy green chiles
1 teaspoon thyme
1 sprig of fresh rosemary, chopped
sea salt and fresh ground pepper
hot red pepper flakes, to taste

Instructions:

Preheat the oven to 375 degrees F. Lightly oil the bottom of a single large gratin dish or four individual baking dishes.
Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy and moist, add it in.
Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender- roughly 35 to 45 minutes, depending upon the size of the potato pieces.

I'm not wacky about cooked bell pepper (I like it raw), so I left that and the raisins out. For some reason, raisins just didn't sound good to me. Maybe I'll try them next time

If you want to bookmark the article, I've included the url below.

http://www.webmd.com/food-recipes/roasted-sicilian-potatoes?ecd=wnl_dab_082012&ctr=wnl-dab-082012_ld-stry Roasted Sicilian Potatoes

Love to all my buddies. I am reading your journals. It's just hard to answer on my iPad and it's too hot to stay in here (my office . . . with a keyboard!). Hugs!!!

I'm grateful for:

Waking up!
Not having to share a house, thanks to my wonderful children.
My critters, who give me daily love and company.
Great food that's good FOR me.
My ankle is almost completely healed. I can cover it with a bandaid!
My knees are MUCH better.
The love of friends and family that keeps me sane. LOL!

---

1324 kcal

Fat: 38.84g | Prot: 60.55g | Carb: 177.10g.   Breakfast: Diet Cranberry Juice, Truvia, Gluten Free Rolled Oats, Almond Milk, Smart Balance, Sugar in the Raw, Scrambled Egg, Coffee. Lunch: Uncle Ben's Brown Rice, Smoked Turkey and Cannellini Bean Cassoulet. Dinner: Boneless Skinless Chicken Thigh, California Blend, Pictsweet Baby Brocolli Florets. Snacks/Other: All Fruit with Fiber - Cherry, Smart Balance Omega, Dole Blueberries, Gluten Free Oatmeal, Viactiv. more...

2464 kcal

Activities & Exercise: Resting - 16 hours, Sleeping - 8 hours. more...