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