The day has come!!!! This is a terrific day for two reasons. First, I am cooking potatoes, hands down awesome. Second, I altered a basic recipe to make a way better recipe (although still very basic). You can all call these Carson's Taters if you so choose. I call them delicious.
So here's how I make magic.
| Ingredients:
2 medium sized potatoes, cubed
2 cloves of garlic, minced
1 palm* of rosemary
1 tsp. salt
1 tsp. pepper
2-4 tbsp olive oil
*Palm may very well be a measurement I made up, but basically just fill your palm, about the amount in the pic below.
This is not my hand. | Making it tasty:
Mix salt, pepper, garlic, oil and rosemary** in a bowl.
Add potatoes and mix well, evenly coat the potatoes
Spread the potatoes out on a baking sheet
Bake at 350 for 45 minutes, flip potatoes every 17 minutes.
Remove, let cool, and scarf them down.
** Crush the rosemary leaves between your hands and grind them as you put them into the mix. |
This little dish is a tasty ans simple side to prepare, and it's vegetarian so if you have any veggies in the family, go with this recipe. Also, I literally had never heard of quinoa until I got married.......but it's pretty damn good.
| Ingredients:
Dressing:
2 tsp. grated lime zest
2 tbsp. fresh lime juice
2 tbsp. unsalted butte, melted & cooled
1 tbsp. olive oil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Remaining:
1 c. uncooked quinoa
2 c. water
1 can black beans* (rinsed and drained)
2 medium tomatoes, diced
4 scallions, chopped
1/4 c. chopped fresh cilantro
*or 1/2 c. dry black beans, cook before adding to dish | How to make it tasty:
Put quinoa in water, bring to a boil
Set heat to low and cover to simmer, 15 min.
Remove from heat, let sit 5 min, fluff with a fork
Prepare dressing in small bowl while quinoa cooks
Once quinoa is cool, add dressing
Mix in tomato, scallions, cilantro and beans
Serve and enjoy!
|
VOILA! A delicious side dish is ready to eat. I usually eat a 1/4 of this while I'm making it. Good things are meant to be eaten quickly.
My favorite food on the planet is the potato. Obviously with tastes like that, I was destined to be a Michelin rated chef! WRONG. But as much as I love potatoes, sometimes you have to throw a bone to it's tanned cousin, the yam. Yams are damn good, and, well, fun to eat.
Let's get cooking.
| Ingredients:
1-2 yams (peeled)
2 tbsp. olive oil
Paprika
Cayenne pepper
Salt
Pepper
Corn Starch (enough to coat the yams)
Note that this recipe is by feel, just add as much of the seasoning as you want. | How to make it tasty:
Cut the yams into fry shapes
Put the yams into a bowl and add olive oil
Add paprika, cayenne pepper, salt, and pepper.
Cover yams in corn starch, enough to coat each piece
Mix well, everything is evenly coated.
Arrange on cookie greased cookie sheet
Cook at 375 F for 40 min., flip at 20 min. |
Quite possibly one of the greatest additions to a soup is the mythical biscuit!
Unfortunately, to do this properly, as I found out, you have to cut cold butter into the dry mix. How did people think to do these things? Honestly!
Alright, let's get cooking.
| Ingredients:
11/2 c. wholewheat flour
1/2 c. white flour
4 tsp. baking powder
1 tsp. salt
1/2 c. butter
1/2 c. milk
3/4 c. cheddar cheese
2 pinches of dill.
| How to make it taste so nice:
Preheat the oven to 400 F
Combine flour, baking powder, salt & cheese in a bowl
Cut in* butter until mixture resembles coarse crumbs
Stir in milk to form dough
Blob on cookie sheet**
Bake 12-15 minutes
Eat em up! |
*Cutting butter in is possibly one of the worst tortures known to man...literally cut up the butter into small pieces, throw it in the mix, then mash the butter into smaller pieces with a fork. Of course, if you're serious about cooking, you probably have a tool for this, OR you use a fancy mixer. This is a poor-man's kitchen, thus a fork is the tool I use.
**Tip: Put parchment paper down on the cookie sheet to eliminate having to clean up the sheet afterward.
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