Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Spanakopita Crescent Rolls

I found this recipe on pinterest. It is fairly easy and kinda messy to put together. It makes 8 appetizer servings.           Spanakopita Crescent Rolls 1 container of Crescent Rolls (8 count) 10 ounces frozen chopped spinach (defrosted and drain all excess liquid from spinach) 4 ounces crumbled feta 3 green … Continue reading

Roasted Sweet Potato Wedges with Smoked Chile Cream

This recipe is slightly altered from the November 2010 issue of Bon Appetit magazine. It is fabulous. The recipe makes 8 servings.             Roasted Sweet Potato Wedges with Smoked Chile Cream 1/3 cup sour cream 3 tablespoons finely chopped green onion, divided 2 teaspoons chipotle hot pepper sauce 2 teaspoons fresh … Continue reading

Clean Boston Baked Beans

This recipe is from the October 2011 issue of Clean Eating magazine. It is very yummy. The recipe makes 8 servings.               Clean Boston Baked Beans 1 pound dry navy beans, rinsed 2 bay leaves 1 large white onion, chopped 5 cloves garlic, chopped 5 tablespoons tomato paste 4 … Continue reading

Coconut Smothered Black-Eyed Peas

This is one of my favorite curry recipes. It is slightly adapted from page 318 of the cookbook, 660 Curries. It makes 4 servings.               Coconut Smothered Black-Eyed Peas 1 cup dried black-eyed peas 2 small red onions, 1 cut in half lengthwise and thinly sliced, 1 coarsely chopped … Continue reading

Pizza Hummus

This recipe is slightly adapted from page 58 of the October 2011 issue of Food Network magazine. It is a yummy snack. This recipe makes about 4 cups.           Pizza Hummus 1 tablespoon olive oil 1/4 cup tomato paste 2 teaspoons dried oregano 1 teaspoon dried basil 2 to 3 cloves garlic … Continue reading