Eggplant "French" Fries

Adapted from The Hungry Mouse

1 large eggplant, peeled and cut into "french fries" strips

1/2 cup all purpose flour

1 teaspoon garlic powder

2 teaspoon Italian seasoning

sea salt and freshly cracked pepper to taste

canola oil for frying

Directions:

Combine flour, garlic powder, and Italian seasoning, and freshly cracked pepper in a large bowl and mix well.   Set aside.  Cut the eggplant into the strips and toss in the flour mixture to coat well.  Heat 1/2 cup canola oil in a large heavy pan over medium, shake off the eggplant strips excess and place handful of floured strips into the oiled frying pan (make sure not to overcrowd) to cook for 2 minutes or until golden brown.  Drained them on paper towel lined plate. Sprinkle them with sea salt.  Repeat with the remaining eggplant fries.  Enjoy!

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Potato & Mushroom Gratin

Inspired from Nigella Express by Nigella Lawson

6-8 Yukon potatoes, peeled and thinly sliced into 1/8 inch thick (I used a mandolin--GREAT KITCHEN GADGET)

1 cup 2% milk

3 tablespoons apple cider vinegar

sea salt and freshly cracked pepper to taste

1-2 tablespoon unsalted butter

2-3 tablespoons EVOO (extra virgin olive oil)

2 cloves of garlic, minced

10 ounces baby bella mushrooms, thinly sliced to make approx. 4 cups

Directions:

Preheat the oven to 400 degrees.  Coat the oven-safe dish with EVOO.  Bring the potatoes, milk, apple cider vinegar, salt, and pepper to a boil in a saucepan, stirring frequently, and leave it at a simmer, until softened, about 3 minutes.  Melt the butter, EVOO, and minced garlic in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until they are softened.  Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix, and pour straight into the oven-safe dish. Bake for 40 minutes or until piping hot and crisp on top.  Enjoy!

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Simple Spicy Potatoes with Cumin (Aloo Zeera)

Recipe by Food Connection

 

5-8 red potatoes, peeled and cut into cubes

2-3 tablespoons canola oil

1 teaspoon crushed red peppers

1/2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon whole cumin

sea salt to taste
cilantro leaves for garnish

Directions:

Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Add crushed red peppers, paprika, turmeric, cumin, and salt and stir to coat the potatoes.  Reduce the heat, cover with a lid, simmer on low heat.  Cook, stir frequently to prevent sticking, until the potatoes has tendered. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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Spud Light Potato Salad

Recipe by Food Connection

2 lbs. small red potatoes
3 tablespoons apple cider vinegar
1 tablespoons EVOO (extra virgin olive oil)
1/2 cup onion, finely chopped
3 hard-cooked large eggs, chopped
3/4 cup light mayonnaise
2 tablespoons mustard
salt and pepper to taste

Directions: 
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2 inches cubes. Place potatoes in a large bowl; sprinkle with vinegar and EVOO. Add onions and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss to coat. Cover and chill 1 hour.  Enjoy!

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Rosemary's Oven Roasted Red Potatoes

Recipe by Food Connection

1 lbs. small new red potatoes, scrubbed and dried 

2-3 tablespoons E.V.O.O. (extra virgin olive oil)
4 cloves garlic, crushed
1 teaspoon dried rosemary

Directions:
Preheat the oven to 350 degrees. Cut potatoes into quarters.  In a large bowl, mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.  Enjoy!

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