Spicy Breakfast Potato Wedges

4 russet potatoes

• scrub clean under cold water
• do not peel!
• cut in half the long way
• then cut these pieces into halves, and then into quarters
• you will end up with 16 potatoes pieces that are each 1/8 of a whole

1.5 tbs of vegetable oil
1/2 teaspoon of cheyenne pepper
1/4 teaspoon of cracked pepper
1 teaspoon of dried parsley flakes
1/2 teaspoon of italian seasoning
3/4 teaspoon of garlic powder
3/4 teaspoon of onion powder
3/4 teaspoon of kosher salt 

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper (helps to make the potatoes crispy and makes clean-up easier).  Put potato wedges into a plastic ziplock bag with the oil.  Seal and shake around until they are all coated.  Mix your seasonings in a little bowl and then pour them into the bag.  Seal the bag again and shake it so that the potatoes are coated with seasoning.  Pour the potatoes on the baking sheet (on top of the parchment paper) and spread them out leaving space between them.  Make sure that they are flesh side (well one of the flesh sides) down and not skin side down.  This will make this section touching the parchment paper really crispy and nicely browned.  Leave them in the oven for 35 minutes.  Potatoes are done when they are easily pierced with a fork.  Enjoy!

Sunday, February 24th - March 2nd ~ Weekly Menu

Sunday, February 24th: Eggplant Chana Masala {pnp link}
Monday, February 25th: Chicken Bouillabaise {external link}
Tuesday, February 26th: Shrimp Scampi {external link}
Wednesday, February 27th: Italian Wedding Soup {external link}
Thursday, February 28th: Beef and Broccoli Stir Fry {external link}
Friday, March 1st: Escarole and Beans {pnp link}
Saturday, March 2nd: Dinner Out!

Eggplant Chana Masala (Chickpea Stew)

olive oil

1 medium onions, chopped

2 cloves of garlic, crushed

1 small eggplant (I use the white and purple, striped variety), diced into small cubes

1 teaspoon ground ginger

1/4 teaspoon ground cayenne

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

2 teaspoons garam masala


1 large can of whole tomatoes, reserve juices and chop into small chunks

1 cup water

1 can of chickpeas, drained and rinsed

1/2 teaspoon salt

juice of 1/2 lemon

Heat oil in a dutch oven.  Add onions and let cook for about two minutes.  When the onions are soft, add in the garlic and eggplant.  Stir well and cook for another two minutes.  Then add in the ginger and cayenne.  Stir well and cook about 3-5 minutes until fragrant.  Next, add in the coriander, cumin, paprika, and garam masala spices, stir well, and cook for another minute.  Add in the tomatoes, tomato juice, water, chickpeas and stir to combine.  Let simmer uncovered for 15 minutes.  After about 15 minutes, puree about 2 cups of the mixture in a food processor.  Return pureed mixture to dutch oven and cook on low heat for another 10 minutes.  Stir salt and lemon juice into the tomato and chick pea mixture.  This can be popped into the fridge and easily reheated later.  Serve over rice.

Enjoy!

February 10th-February 16th ~ Weekly Menu

What a storm!  Some serious comfort food is in order :)

Sunday, February 10th: Pioneer Woman Pizza (external link}
Monday, February 11th: Avocado Egg Salad, add celery, arugula, & a splash of lemon juice {external link}
Tuesday, February 12th: Black Bean Soup {pnp link}
Wednesday, February 13th: Butternut Squash Mac & Cheese {external link}
Thursday, February 14th: Valentine's Day Baked Potato Bar
Friday, February 15th: Spicy Chicken Tostadas {external link}
Saturday, February 16th: Out for Dinner