I probably shouldn’t mention that our weekend involved buying, playing and nearly beating the entire new Super Mario Bros. on our Wii because that might seem odd/lame/__________ (insert your own word). Our intentions were to go camping but then it rained so we bought this game.
I couldn’t say no to my husband, who has been a very patient game lover, that hasn’t had a new one to play in years. You should’ve seen him standing in Target playing it with vigor and a smile the day before we bought it. Hogging it from the young kids gathered round. That made me smile.
The weekend was overshadowed when my mom sent me pictures of my sister’s baby room yesterday morning. They’ve been busy decorating our coming nephew’s room in a Chicago Cubs motif. (That is what my brother-in-law requested.) I had tears in my eyes-it’s perfectly adorable.
Wish I could be there to help and be in the entire moment. I hadn’t seen my sister and her belly in months and she is much larger in a pregnant way, not in an overweight way ….I’m going to be in trouble for this (no offense, Aud) than the last picture sent to me. That was a tearjerker. We’ll be there in September (when the baby is a month old) for the family celebration unless something should change. We can’t wait to see both sides!
What do you think about small red potatoes? The verdict with me is that they are great for portion control, cook faster than their brethren taters and seem superior to other bland varieties but that could be me. When I make a simple one dish meal, perhaps roasted chicken, I throw these little pals and some vegetables in the pan. Simply top it all with some oil, herbs, coarse salt and freshly ground pepper (maybe a few slices of bacon) and bake away.
Then sometimes, I want small potatoes as the star in a vegan/vegetarian dish with some spice and a nice heat kick. If you aren’t into heat, reduce the amount of cayenne. That’s where fingerlings or small red potatoes braised with smoked paprika come into play. I can’t take credit for this recipe-that goes to Fat Free Vegan Kitchen. Just a few minor changes in the amount of garlic and broth with small red potatoes instead of fingerling but nothing more. Oh, I took out the saffron too.
Fingerling or Small Red Potatoes Braised with Smoked Paprika from Fat Free Vegan Kitchen
Serves 4 to 6
1 tbsp olive oil
1 small red onion
2 cloves of garlic, minced
1 tbsp tomato paste
1 tsp smoked paprika
a pinch or two of cayenne (keep it small to keep heat down)
1 ½ lbs. fingerling or small red potatoes, washed, cut in half
2 ½ cups vegetable or chicken broth
coarse salt/freshly ground pepper
1 tbsp fresh oregano
In a Dutch oven or pot with a lid, over medium/high heat, add the oil. Sauté the onion until translucent, about 3 minutes. Add the garlic for a minute, then the tomato paste, spices, and potatoes. Toss to coat. Mix in the broth a little at a time and cover. Cover and cook on low for 25 to 30 minutes, until potatoes are tender. Add salt and pepper to taste.
Remove the cover and increase the heat to medium/high. Cook, stirring, until the broth has cooked to a thick sauce. Add the oregano when you toss to coat the potatoes one last time. Serve warm.