ROSEMARY ROASTED RED POTATOES

INGREDIENTS

2 lbs (about 6-8 medium red potatoes)

2 T Olive oil

1 1/2 tsp dried Rosemary

Kosher Salt

Wash and cut medium sized red potatoes into 4-6 pieces.  Boil until you can pierce with a fork, but they are not too soft.  Drain water from potatoes and spread onto a baking sheet.  Toss with olive oil and sprinkle with dried rosemary and kosher salt.

Bake in 400 degree oven until they begin to brown slightly.  Serve hot.

SPANISH TORTILLA

INGREDIENTS

1 lb potatoes, peeled and diced or shredded

2 Tbsp extra virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 Tbsp finely chopped fresh parsley

2 Tbsp finely chopped fresh basil and chives

Salt to taste

Sprigs of fresh herbs to garnish

Place potatoes in large pan. Cover with water. Bring to a boil and cook uncovered for 3 minutes. Remove from heat. Cover and let stand for about 10 minutes or until potatoes are tender, not mushy. Drain well.

Heat oil in deep 10-inch non-stick skillet over medium heat. Add onion and garlic. Cook for about 8 minutes, stirring occasionally. Add potatoes and cook an additional 5 minutes.

Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook uncovered for about 10 minutes or until bottom of omelet is golden.

If desired, brown top under toaster oven. Garnish with fresh herb sprigs. Serve immediately.

Makes 4 servings.

Per serving: 260 calories, 12 g total fat (2 g saturated fat), 28 g carbohydrate,
11 g protein, 2 g dietary fiber, 106 mg sodium.

Recipe Source:  Herbed Spanish Omelette, aicr.org

PEANUT BUTTER PUMPKIN DIP

Ingredients:

1 cup Pumpkin Puree

1 cup smooth peanut butter

1/2 cup sugar or honey

1 tbsp pure vanilla extract

1/4 tsp ground cinnamon

1/8 tsp nutmeg

Apple Slices

Directions:

Add all ingredients (except apples) into a blender and blend until smooth.  Transfer dip to a serving bowl, cover with plastic wrap and refrigerate for 30 minutes.  Serve with apple slices.

CAPRESE SALAD

6-8 Vine Ripened Summer Tomatoes, cut into bite sized pieces

2 Tablespoons Extra Virgin Olive Oil (EVOO) , or more to your desired taste

1 1/2 Tablespoon Basalmic Vinegar

6-7 Basil Leaves, cut across the leaf to make ribbons

8 ounces Quality Mozzarella Cheese, cut into small cubes.  (little bite size mozzarella balls would be delightful if you can find them)

Kosher Salt and Fresh Ground Pepper to taste

Mix together Tomatoes, EVOO, basalmic vinegar, Basil, S&P.

Before Serving add cubed mozzarella.  Gently mix.  Serve.

Serves 4-6

Contributed by Kristi Strongo

PUMPKIN COOKIES

2 cups all purpose flour

2 cups whole wheat flour

1 cup granulated sugar

1 cup brown sugar

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/2 cup olive oil

1/2 cup applesauce

15 -16 oz can of solid pack pumpkin

2 eggs

2 Tbs Lowfat milk

1 tsp vanilla

1 1/2 cups semi sweet chocolate chips

Mix together flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, applesauce eggs milk and vanilla. Beat until mixed well. Stir in chocolate chips. Using a tablespoon drop onto a lightly sprayed baking sheet. Bake at 375 degrees or until edges start brown. Cool on a wire rack. Makes about 4-5 dozen cookies, depending on size of cookie. 

Contributed by Kristi Strongo

Kamut Waffles & Apple Syrup

Kamut Waffles & Apple Syrup

2 tsp Baking Powder

6 Tbsp Vegetable Oil

2 cups lowfat Milk

2 large Eggs, beaten until foamy

2/3 cup Wheat Germ

1-1/3 cups Organic Kamut Flour (may use any whole wheat flour)

Directions:

Mix dry ingredients in a bowl

In another bowl stir together the eggs, mik, and oil.  Add liquid ingredients to dry ingredients and blend until just mixed.

Spoon batter onto a preheated waffle iron that has been sprayed with nonstick vegetable spray and bake.  Rehead waffle iron before putting more batter in.

Yield:  8+ waffles

Contributed by:  Bob's Red Mill Natural Foods

Apple Syrup:

1 1/4 cups unsweetened apple juice

1 tbsp cornstarch

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

*sugar substitute equivalent to 4 tsp sugar (optional)

In a small saucepan, combine the cornstarch, cinnamon, nutmet, and apple juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in sugar substitute (optional).  

Yield:  1 1/4 cups.

Recipe contributed by tasteofhome.com