Wednesday, March 9, 2011

Potatoes, peas and an apology.

First, I'm sorry. I am painfully aware of how simple, brainlessly simple, the recipes on this blog have been lately. You guys are too nice to say anything, but I know.

I have a few valid reasons for taking the easy route so frequently. For one, I do most of my cooking in the evenings and things are quick and easy by necessity (a hungry toddler is a miserable human being). Secondly, the more complex meals I've made recently, like gumbo, pot pie, and a tagine, just haven't turned out all that great. Not flops, but not worth recommending. Regardless, I'm going to make it a point to whip up some more interesting things on the weekends, I promise!

And now on to yet another quick weeknight side dish! I hope your repertoire isn't full of them already. This was an interesting twist to regular old roasted potatoes. A word of caution, though, if you prefer your potatoes to have a nice crunchy exterior - the peas kind of ruin that. They add great nutritional value but make the potatoes a tad soggy.


Blah! That photo of the actual food isn't so great, so I'll give you a bonus shot of the cool bowl it's in:

I love this glaze. So pretty.

Spicy Potatoes and Peas
Adapted from Everyday Food, March 2011

Ingredients:
  • 4 good sized Yukon gold potatoes, scrubbed and diced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/8 tsp cayenne pepper
  • extra virgin olive oil
  • About 10 oz/2 cups frozen peas, thawed. 
Directions:
  • Preheat oven to 400. Line a baking sheet with foil.
  • Combine spices in small bowl. Toss potatoes with spices and a good glug of oil. 
  • Roast for 20-30 minutes until easy to pierce with fork, stirring once or twice.
  • Add peas, stir and return to oven until peas are hot (just a few minutes). Remove from oven and serve.

2 comments:

RobMonroe said...

Apologize? Heck no! We have a recipe blog for the same reason, but since it is not the one I use often, it is so neglected it has not been updated in like a year! We have your cauliflower recipe on tap for either tomorrow or Monday in our house!

Joel said...

You and I need to talk gumbo. :) You want to do it right, right? Then talk to your friendly neighborhood cajun!

Loading