Sunday, January 11, 2009

Spanish Roasted Potatoes



Spanish Roasted Potatoes

Preheat over to 425 Degrees

2 pounds of small white potatoes

2 Tablespoons butter

Kosher salt and pepper

Wash potatoes.

Split length wise

Melt butter in 9 x9 inch pan

Sprinkle with Smoked Spanish Paprika (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html) or I believe Whole Foods has this item but call first!)

Salt and pepper

Place potatoes face side down in butter and seasoning.

Roast in over for 25-30 minutes depending on how large the potatoes are.

Serve hot!!!

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Broccoli Soup



Broccoli Soup

Ingredients
4 tablespoons butter, room temperature
3 pounds fresh broccoli ( a bag of broccoli at Costco will do this trick.- Then you will have some to give away!! Although you might think twice as this is such a tasty soup!!)
1 large onion, chopped

5 shallots chopped
Kosher Salt and freshly ground black pepper
4 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1 cup cream or milk. (make it as low fat as you want)

Directions
Melt 4 tablespoons butter in heavy medium pot over medium-high heat.

Add broccoli, onion, salt and pepper and saute until onion is translucent, about 6 minutes.

Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes.

Pour in cream.

With an immersion blender, puree the soup.

Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot and with an artisisan bread of your choice

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CRANBERRY AND APPLE HARVEST PIE

Just because the winter holidays are over, there is still plenty of time to add more antioxidents and fiber to your diet and not worry about the calories- these are the good ones.

I am for quick, easy and nutricious- Whole Foods has the most delicious frozen 100% whole wheat pie crusts. 2 to a package- no kidding good-for- you!!!


Cranberry and Apple Harvest Pie

3/4 cups lightly packed golden brown sugar

5 Tablespoons cornstarch

1 Teaspoon Cinnamon(I prefer Extra Fancy Vietnamese Cassia Cinnamon Ground - it has a higher oil content for a more richer and deeper flavor) http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html-- (they have a location in Menlo Park, Ca. now)

Pinch of Kosher salt

2 pounds of tart apples, peeled cored and cut anyway you like it. ( I have an onion cutter that made mine into elongated rectangles)

1 3/4 cups of frozen cranberries

2 Tablespoons fresh lemon juice

1 9-inch deep-dish frozen pie shell thawed

Topping

1/2 cup (1 stick) unsalted butter

3/4 cup lightly packed golden brown sugar

2 Tablespoons evaporated milk

1 teaspoon vanilla extract ( I love Mexican Vanilla-of course the regular will do as well!!)

1 cup chopped walnuts (about 4 ozs)

Preheat oven to 350 degrees. Mix first 4 ingredients in a large bowl to blend. Add apples, cranberries and lemon juice and toss well. Transfer mixture to pie shell, mounding in center. Bake until apples are almost tender, about 1 1/2 hours. Cover with foil and bake 15 minutes longer. Transfer to rack and cool.

TOPPING:

Melt butter with sugar and milk in heavy medium skillet over low heat, stirring frequently. Increase heat and bring to simmer, stirring constantly. Mix in vanilla, then walnuts. Remove from heat and let stand until just cool, stirring occasionally, about 10 minutes ( this is not rocket science- 3 minutes work just fine!)

Spoon topping over pie, covering completely- or as best you can. Perfection not important here.

Let stand until topping set about 30 minutes. Cut into wedges.
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