Monday, August 16, 2010

Herb Roasted Potatoes

Feel free to use your own favorite dried or fresh herbs to flavor these tasty potatoes.
Serves 4
My kids LOVES these and they are so good and pretty healthy.


* 1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
* 2 tablespoon olive oil
* 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
* 1/2 teaspoon dried dillweed
* 1/2 teaspoon dried rosemary, crumbled
* 1/2 teaspoon onion powder, optional
* 1/4 teaspoon garlic powder, optional
* salt and pepper

Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.

Combine potatoes,oil, parsley, dill, rosemary, and onion and garlic powders in a large bowl or bag. Mix in the bowl until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.

Cafe Rio Creamy Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1/2 c. mayonnaise (I don't like Mayonnaise very much, so I use less, use 1 c if you like mayo type dressings)
1/2 c. sour cream
1 c. buttermilk
3 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime

Mix all ingredients together in the blender. That's it!

Saturday, August 14, 2010

Dolma's (Stuffed Grape Leafs)

I LOVE Dolma's. My first time trying them was at a Greek Restaurant at Pike's Place in Seattle. My cousin/good friend/skinny-food lover/foodie, Jenny, introduced them to me. I have them at the Greek restaurant in Orem every time we eat there.

These are SOOOOO good! WAY better than the restaurants!! WAY!

2 C minced white onion
1/4 C Olive Oil (I used way less around 2 TBS and it was fine)
1 tsp Vegan Chick'n boulion
1/2 tsp Celtic sea salt
2/3 C Basmati or white rice
2 MED SIZED lemons for juice
1/2 C Chopped fresh parsley, ONLY FRESH
1/2 C Chopped FRESH dill, ONLY FRESH (I didn't have enough fresh, so I used big pinch of dried.)
8 OUNCE jar grape leaves
salt and pepper to taste

1 heavy plate that fits into the boiling pot

Sweat onion over very low heat in pan with 1 Teaspoon of salt until translucent. 5-10 mins.
Increase heat to med-low, add rice, little over half the olive oil, and lemon juice from one lemon. Saute for 2 minutes.

Now add your fresh dill, fresh parsley, and pepper and saute for 4 minutes.
Set aside to cool.

Packaged grape leaves--
drain them, pull them out of the jar (be carefully forceful) and then soak them in some cold water for about 5 mins.

Now, separate them and cut off their little stems. Discard.

Any leaves that are badly damaged or really small, save, you can use them I the cooking process still! You can cut really BIG ones in half if desired.

Place the grape leave shiny side down.
Add about a teaspoon on filling (the amount really depends on the leave's size) then fold up, right side, left side and roll TIGHTLY!!

Steaming or cooking them:
Line the bottom of your boiling pan with your left over dill and parsley stems and left over leaves. Arrange the stuffed leaves in layers.

Cover them in remaining Olive oil

Place the heavy plate on top to weight them down.

Cover them with BOILING water to a little above the level of the plate.
Bring to a boil, reduce heat, and simmer for as long as it takes the rice to cook.

Check inside one in 45 mins, if not done, continue to check every 5-10 minutes.

Once the rice inside is done, remove plate, top off with the juice from one lemon and let them cool while still in the pot.

Dip with Tzatziki sauce if desired.