Wednesday, March 23, 2011

Easy Breakfast Potatoes

Easy Breakfast Potatoes
Servings: 2

2 large russet potatoes, scrubbed and pricked with a fork in several places
1–2 Tbsp. olive oil for frying
1 tsp. dried parsley
2 tsp. fresh chopped rosemary
Salt and pepper, to taste

Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

NOTES: These were super delicious and really easy. YUM!

Slow-Cooker Baked Beans

Slow-Cooker Baked Beans
Servings: 8 or so?

1 lb navy beans, sorted and soaked according to package directions
1 white onion, chopped
1/2 lb. bacon, sliced and cooked, fat reserved for slow-cooker
1 32-oz bottle of ketchup
1 c. sugar
2 Tbsp. molasses
1/4 c. apple cider vinegar
1 c. water
1/4 c. mustard
2 Tbsp. Worchestershire sauce
1/2 Tbsp. cayenne pepper, or to taste
2 Tbsp. garlic powder
1 Tbsp. paprika
1 tsp. salt
1 tsp. pepper

Cook beans in water according to package directions. You want them to be al dente before putting them in the slow-cooker. Once they’re cooked, drain the beans and add all other ingredients to the slow-cooker. Stir to combine and cook on low for 8-10 hours, or on high for 4-5 hours.

NOTES: We haven't tried this recipe yet.