I was having unexpected company for dinner and trying frantically to find a potato dish that wasn’t too much work and was different than my usual potato dishes. I found this and it was delicious! I’ll definitely be making it again.
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil (1)
- 2 teaspoons salt (2)
- 2 teaspoons garlic powder (3)
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese (4)
- optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, whisk together salt, garlic powder and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat. Then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-side down. Bake for 25-35 minutes until potatoes are fork-tender. (5) Spinkle with fresh chopped parsley and serve with dressing for dipping.
(1) 3 tablespoons would have been plenty.
(2) I used 1 teaspoon of salt
(3) I used 1 teaspoon of garlic powder
(4) I used grated parmesan cheese (the stuff in the can) because it sticks to potatoes better than the shredded.
(5) I cooked the potato wedges on their sides instead of skin-side down. Halfway through cooking I flipped the potato wedges over so both sides could be crispy.
recipe from lecremedelacrumb.com
My husband loves everything I make and he tells me regularly how much he appreciates my cooking. But I got this text today about this recipe and I think this was a first.
I’ve shared this recipe a long time ago, but after his text, I decided I should share it again.
- 2-1/2 cups water
- 1/2 cup uncooked wild rice (1)
- 1 tablespoon soy sauce
- 6 green onions, sliced (2)
- 1 tablespoon butter
- 2/3 cup sliced almonds, toasted (3)
- ¼ cup sunflower kernels (3)
- 3 tablespoons sesame seeds, toasted (3)
- ¼ teaspoon salt
In a large saucepan (4), bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer 45-60 minutes or until rice is tender.
Meanwhile, in a small skillet, sauté onions in butter until tender. (5) Stir in the remaining ingredients; heat through. Remove from the heat.
Drain rice if necessary. Stir in onion mixture.
(1) I think this is a typo in the original recipe and should be 1 cup. That’s what I used and it was the perfect amount.
(2) I didn’t have any green onions so I left them out. I will probably leave them out in the future, too.
(3) I put all the nuts and seeds on a cookie sheet and heated them at 350 for about 5 or 6 minutes.
(4) I cooked the rice in my rice cooker.
(5) Since I skipped the onions, I melted the butter and then stirred in the seeds and salt until warm.
I’ve had this recipe a long, long time and I’m not sure where it came from. My guess is that it came from Taste of Home Magazine.
I kind of like zucchini but I can’t say I love it. However, this recipe for Baked Parmesan Zucchini was very tasty. I’ll definitely be making it on a regular basis.
- 4 zucchini
- ½ cup parmesan
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- salt & pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
Preheat oven to 350 degrees. Coat a cooling rack with nonstick pray and place on a baking sheet. Set aside.
Cut zucchini lengthwise into quarters. (3) Set aside.
In a bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper.
Place zucchini onto prepared baking sheet. Drizzle olive oil and sprinkle with parmesan mixture. (4) Place into oven and bake until tender, about 15 minutes. Then broil 2 or 3 minutes or until crisp and golden brown.
Serve immediately, garnish with parsley if desired.
(1) I forgot to use the cooling rack. I’ll try it next time and see if it makes a difference.
(2) I cut the recipe in half since it was just David and I.
(3) The zucchini I used were large so I cut them in half and then cut the halves into lengthwise quarters.
(4) The Parmesan mixture didn’t stick as much as I wanted it to so I gently pressed the mixture into the zucchini.
These delicious Skillet Sweet Potatoes were a nice change from a baked sweet potato and were really easy to make. I’ll definitely be making them again.
- 1 sweet potato
- ½ teaspoon sea salt
- ½ teaspoon dried parsley
- ground cinnamon, to taste (1)
- 2 teaspoon coconut oil (2)
Peel (3) and dice the sweet potato into bite size pieces, about ½-inch cubes.
Heat a skillet over medium heat and add the coconut oil.
When the oil is hot, add the potatoes. Stir to coat all of the pieces with the coconut oil and add the salt, parsley and cinnamon (1). Mix well.
Cook the potatoes, stirring occasionally, for about 15 to 20 minutes. Keep an eye on them so they don’t burn but make sure they get nice and crispy.
Remove from heat and enjoy.
Servings: 1 or 2
(1) I did not add the cinnamon.
(2) You don’t have to use coconut oil. Any oil will work.
(3) I didn’t notice you were supposed to peel the potatoes so I didn’t. They tasted great so I probably won’t peel them when I make them again.
recipe from Kendra at Our Paleo Life
This Southwestern Quinoa Salad makes a great side dish, lunch box food or even a dip! David has eaten it all three ways! He says it’s a keeper.
- 1 cup of quinoa, cooked to manufacturer’s specifications (1)
- ½ cup of grape tomatoes, cut in half (2)
- 1 can of black beans, drained and rinsed (3)
- 1/3 cup chopped black olives
- ½ of a red sweet pepper, chopped
- 1 avocado, cubed
Salad Dressing Ingredients:
- ½ cup of neutral oil, such as safflower, avocado or canola oil
- 3 tablespoons lime juice
- ¼ cup cilantro, chopped (4)
- 1 tablespoon ground cumin
- Salt & pepper, to taste
Mix salad ingredients in a medium bowl.
Mix salad dressing ingredients in a canning jar, shake, and pour over the salad.
(1) I used red quinoa because it was all I had. The normal white quinoa would make a prettier salad.
(2) Grape tomatoes are not low FODMAP so I used roma’s instead.
(3) Black beans are not low FODMAP but I decided to see if we could get away with them.
(4) I used 1 tablespoon of dried cilantro.
recipe from Go Gluten Free Magazine
I’ve been experimenting with salad recipes lately and I found this winner in one of my old magazines. I’ll definitely be making it again.
- ½ cup raspberry juice or cranberry-raspberry juice
- 3 tablespoons white wine vinegar or cider vinegar
- 1 tablespoon olive oil
- 8 ounces spring mix salad greens
- 2 cups (11 ounces each) mandarin oranges, drained
- ½ cup crumbled blue cheese (1)
- ¼ cup chopped pecans, toasted
In a small bowl, whisk together the raspberry juice, vinegar and oil. Cover and refrigerate. In a large bowl, combine the salad mix, mandarin oranges and blue cheese. Pour dressing over salad mixture; toss to coat. Add pecans; toss to coat. Serve immediately.
(1) I skipped the blue cheese and used shaved Parmesan instead.
(2) I made the salad early in the day but I did not add the dressing. I put the dressing in a separate container so it could be added as needed.
(3) I put the dressing in the refrigerator but the oil solidified so I put it in the cabinet instead.
recipe from Light & Tasty Magazine
Cold salads make great side dishes and lunch foods. I was pretty sure this recipe for Quinoa Tabbouleh with Feta would be a winner and it was. David said he LOVED it! So I’ll definitely be making this again and again.
- 1 cup quinoa, uncooked
- salt & pepper
- ¼ cup freshly squeezed lemon juice (2 lemons) (1)
- ¼ cup olive oil
- 1 cup thinly sliced scallions
- 1 cup chopped fresh mint leaves (2 bunches) (2)
- 1 cup chopped fresh flat-leaf parsley
- 1 cucumber, unpeeled, seeded and medium-diced
- 2 cups cherry tomatoes, halved
- 2 cups medium-diced feta (8 ounces)
Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails). (3) Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1-1/2 teaspoons of salt. (4)
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt and 1 teaspoon of pepper (5). Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
(1) We don’t like a strong lemon taste so I went with bottled lemon juice.
(2) I omitted.
(3) I cooked the quinoa in my rice cooker and I did not add salt.
(4) I skipped the salt.
(5) I just did a light sprinkle of pepper.
from Ina Garten
Food Network Magazine, January/February 2015