Recipes
Rosemary Roasted Potatoes (Arleen Parr's grandmothers recipe)
2 large sprigs of rosemary (about 1/4th cup stripped leaves)
2 pounds unpeeled potatoes cut into 1-1/2" chunks (any kind, I use fingerlings or red new potatoes)
2 tablespoons olive oil
1 teaspoon salt
Preheat the over to 400 degrees. Toss the potatoes with the rosemary, olive oil, garlic, and salt. Then put them in a single layer in a shallow backing dish and roast uncovered for320-45 minutes at 400 degrees until the are lightly browned on the outside and tender on the inside. Serve immediately. These pottes are terrific with chicken, pork, or even hamburgers...or enjoyed by themselves! You can even put these on the grill outside.
-->Substitute carrots for the potates and omit the garlic. The sweetness of the carrots make it a completely different dish.
--> For a hint of smoky rosemary, toss some on to the coals in the last five minutes of your frilling of your favorite meat. Use fresh ones, but if you only have dry ones, make sure you soak it first. Otherwise, it will flare up into a tiny fireball.
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Parsley Sauce (from Arleen Parr-"sley")
A low calorie sauce for chicken or pasta. A green sauce. A good healthy change from white or red!
1/4 cup chopped parsley, stems included
2 cups steamed and peeled potatoes
1/4 teaspoon salt
1 teaspoon fresh dill or basil, chopped
Puree all ingredients and serve warm over grilled or broiled chicken or hot pasta. You can vary the recipe a bit by substituting green peas for the potatoes. Your mouth won't believe it's not eating fat! If your taste buds prefer a richer sauce, you can blend some non-fat yogurt or sour cream, but try it without those first.
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