I've been going retro lately. The inspiration for this floral ring came from a pillow I saw in the Anthropologie catalog. I took the pillow in a new direction...it wasn't really retro to begin with. The pillow was so inspiring, and the ring was so successful, I plan on taking more inspiration from their pillows and accessories. I'm a big fan. I really can't even go into that store unless I want to come out with empty pockets. A looooong time ago, I applied to be a buyer for Anthropologie. Obviously, I didn't get the job! Wouldn't that be so fun?I wanted to share a variation on a recipe that I use like, every week from Donna Klein's Gluten Free Vegetarian Cookbook (found in the What I Heart list). This recipe is first of all, simple, and most importantly, my favorite dinner EVER. When I cook this dish, this is all I cook (no accompaniments) and we have very little leftover. It probably makes enough for 4 people if you use it as a side dish.
Oven Baked Potatoes
- One yellow onion, diced
- Half of a red bell pepper, diced
- Half of a green bell pepper, diced
- A tablespoon or 2 of your favorite cooking oil...probably Canola
- 3 cans of sliced potatoes, drained, rinsed and dried a little (I just put them on a paper towel)
- Some chili powder...as much as you can handle, and (optionally) some Chinese Chili Paste
- Some turmeric, depends on how much you like...about a tablespoon
- About a tablespoon of cumin seed
- Some salt, and if you want, some pepper
Preheat the oven to 350. Prepare a large sheet pan or baking sheet with some aluminum foil and spray it with non-stick spray. Sautee the onion and peppers in the oil in a large skillet until soft, about 5 minutes, I would say, but it always seems to take longer. Add the potatoes, cumin, turmeric, and as much of the chili powder and Chili paste as you can handle. For us, it's about 2 tsps chili powder and 2-3 tablespoons chili paste. We like it semi-spicy. Toss everything around in the pan with your spatula until all the potatoes are evenly coated. Spread everything evenly on the pan and place in the oven. Sprinkle salt over all of the potatoes, of course that's BEFORE you put them in the oven. Here, you can do it 2 ways. The recipe says you need to flip the potatoes after 15 minutes. I'm too lazy to do that. I just wait until the potatoes are a little brown and then I take them out and serve them. If you do flip them over, just cook them for 15 minutes more and take them out and serve them.
You will love these potatoes for dinner, or even for breakfast...they would be great with eggs. I'm totally making them for dinner tonight. TTFN.
