Saturday, January 23, 2010


For dinner tonight I made:

Roasted Fingerling Potatoes

fingerling potatoes
olive oil
sea salt
seasoning of your choice

Peel the potatoes and parboil for like 8-10 minutes, then drain. Put them in a baking dish, then drizzle with olive oil and sprinkle with garlic, sea salt (you can use regular if you must, but I really like the bursts of flavor from the little salt chunkies), freshly ground pepper, and whatever seasonings you like (I used Greek seasoning because it is my favorite of all time.). Cover with foil and bake until done. Mine took about 20 minutes for about a dozen potatoes. BTW, I got a bag of fingerling potatoes at CostCo and it had several different varieties, including a purple one. I thought the purple potatoes were a lot more dry than the others, so next time I think I'll use those for something else that maybe has a sauce with it.

Italian(ish) Bread Salad

good bread (I used a baguette)
artichoke hearts
roasted red peppers
shallots (You can use onion; I had a shallot that needed to be used.)
tomatoes (I only had regular, but I would recommend that you use grape.)
spinach, torn into bite-sized pieces
olives (I used kalamata, it was just what I had on hand.)
olive oil
balsamic vinegar
salt (I used kosher)

Rip the bread into bite-size pieces and combine in a bowl with the artichoke hearts, peppers, scallion, garlic, tomatoes and spinach. Drizzle with olive oil and vinegar, then season with salt, pepper and other seasonings to taste. I think for this kind of salad, you're supposed to wait a while to allow all the flavors to combine, but I liked the bread better at the beginning, when it was still a little chewy. It definitely had more flavor after it sat for a while, but I didn't like the texture as much. Fresh basil and other herbs would have been awesome in this, but alas, I was using what was around the house and I didn't have anything like that. (And yes, I did just use the word alas.) This would have also been delicious with fresh mozzarella, but that doesn't jive with the whole vegan thing, so yeah.

I'm sorry I don't have measurements for anything. I was just kind of messing around, using what sounded good.

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