...is Turning Healthy! We are keeping the good fat and getting happy about living a more full and painfree life. I'm combining my cooking background and passion with a Health Coaching certification to guide myself and others to burn toxins, boost energy and mood, lose weight and increase our health and longevity without giving up flavor, rituals and dinners out with the gang. Read on, eat on and be Fat and Happy
Be sure to check out my Happy Eats Healthy site to see upcoming classes, seminars, for more information on Health Coaching, nutrition information and more!
Tuesday, January 22, 2008
Oven Hashbrown Potatoes
Admitting it is the first step. Admitting that you are a foodie, that is. Here is the problem I have with saying those three words (I'm a foodie), it's a little bit like admitting to being a yuppie. See, I have this fear that by admitting to being a foodie, I can no longer enjoy midwest casseroles, velveeta mac n cheese and Lipton onion soup mix. Don't get me wrong, I adore imported olive oils, truffles (the kind dogs sniff out of the dirt) and fig jams. But every once in while, don't you just get a craving for something down home, something warm, something classic? That doesn't mean you can't put your own creative twist on it, in fact, that was the base of my restaurant; classic food with an eclectic twist. So, sure I'm a foodie, but a classic eater type foodie and I'm not afraid to admit it!
Take 4 russet potatoes, wash and medium dice them. Place them into a deep oven pan. Now dice a yellow onion and 3 garlic cloves. Toss them with the potatoes, adding in olive oil (about 1/2 cup), 1 envelope of Lipton's Onion Soup mix, and pepper.
Place in the oven until the potatoes are fork tender. Stir every half hour. Serve as a side dish to brunch or add to my egg and potato burritos. Enjoy and don't forget to be fat and happy!
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