Roasted Rosemary-Onion Potatoes

Ok, I know another potato recipe. My parents, who are awesome, love to give the gift of food. Recently, they gave us a bunch of potatoes. By a bunch, I mean, two large sacks. So, not wanting them to go bad and not having been to the store in a few days another potato dish it is. Usually, I just use potatoes in soups and roasts, but I'm branching out baby. This was super easy and quick. I even messed up on the herbs (distractions, distractions, distractions) and it still turned out great.

The Result...
I liked them and will make them again.
Baby liked them and eat all that he was given.
Toddler was napping so he didn't try them.
Hubby didn't try them either.

Roasted Rosemary-Onion Potatoes

4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper

1. Heat oven to 450. Grease bottom and sides of jelly roll pan with shortening (I used cooking spray).
2. Cut potatoes into 1-inch chunks. Mix remaining ingredients in a large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.

Spaghetti Squash a la April

Spaghetti Squash a la April

A couple of years ago, I was at the grocery store with my crazy sister April. We were in the produce section getting the usual fruits and veggies when we happened upon the humble spaghetti squash. April at the time was in her "I no cooky" phase and had never heard of such a thing. Her jaw literally dropped when I told her that when you cook the squash it looks like spaghetti. "Oh, I gotta try this," was her reply and she picked one up. Luckily for her, there was a sticker on the squash that told her just how to prepare it. Good thing because knowing April she may have just taken it home and tried to microwave the thing whole--kaboom!!! Anywho, she did take it home, cooked it, and really enjoyed it. This is my version of the sticker recipe. It is soooo simple, easy, and quick. Three of my favorite things, especially with the two little yahoos under foot while I'm cooking (ok, four yahoos if you count my hubby and the doggie).

What makes this dish is the sauce. Use the best spaghetti sauce you can find. I used my home canned spaghetti sauce, which I love, but I have also used (and highly recommend) Smith's Organic Tomato Basil Sauce (yummy).

The recipe
1 spaghetti squash
1/2 cup water
spaghetti sauce
cheese (optional, but yummy)

1. Cut the stem end off the spaghetti squash and then cut in half lengthwise.
2. Place squash cut side up in microwave safe dish. Pour 1/2 cup of water in the bottom of the dish.
3. Microwave for 7-10 minutes, until the squash can be easily pulled away from the sides.
4. Take out of the microwave (be careful of the hot dish and hot water). Pour out excess water.
5. Pull the squash strands away from the sides and mix in the spaghetti sauce. Top with cheese.
6. Bake in a 350 degree oven for 15-20 minutes. Enjoy!!

*You can usually pull more squash off the sides after baking so be sure to add lots of spaghetti sauce at first or just add as you eat.

The result...
I loved it and had seconds.
Hubby ate it and said he liked it too. I was too busy to tell if he was being sincere or not.
Toddler wouldn't touch it. When I suggested he try it he said, "Noooooooo."
Baby shoved it in with both fists. I think he liked it.

Au Gratin Potatoes

Happy New Year!! To start this vegetable odyssey off I chose to try Au Gratin potatoes. Why? You ask, well it is what I had in my kitchen. Also, I've never made them before so what the heck. It was easy enough, although it did require making a roux which needs to be watch or it can burn. Watching things constantly cook isn't one of my strong points. However, I made it through the roux and the potatoes turn out fine.

The Result...
Baby, Hubby, and myself ate them. They tasted fine, maybe a little bland, but fine. I think there is a better Au Gratin potato recipe out there. So if you have it, send it along and I'll try it out. This isn't a recipe I'll add to my repertoire. It is pretty high in calories and fat. So a recipe like that better taste pretty dang good which this, sadly, did not.
Toddler wouldn't touch it. Picky, Picky, Picky.

Au Gratin Potatoes
2 tablespoons butter or stick margarine
1 small onion, chopped (1/4 cup)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (8 ounces)
6 medium potatoes, peeled and thinly sliced (6 cups)
1/4 cup dry bread crumbs
Paprika, if desired

1. Heat oven to 375
2. Melt butter in 2 quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender, Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
4. Spread potatoes in ungreased 1 1/2 quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
5. Mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

from the
Betty Crocker's Cookbook