Potatoes. You know I love em. For the last year I have relied on the hash brown to get me going in the morning. It dawned on me today that I have been neglecting what used to be my favorite way to eat potatoes for breakfast. The home fries version. I suppose my recipe here will be a bit contradictory since nothing will be technically "fried" as I don't use any oil.
Just like the hash brown recipe this one is close to impossible without a good non stick pan.
I stand by my Le Crueset non-stick pan. It has an Eco-friendly coating which means you can preheat it without gassing your food. It also has a heavy bottom so it cooks evenly and has virtually no hot spots.
NO OIL HOME FRIES Ingredients 3-4 medium sized Potatoes 1/2 Bell pepper diced 1/2 onion diced 3-4 cloves of garlic minced A sprig of fresh rosemary coarsely chopped Salt Pepper A shake or two of Turmeric A shake or two of Chili powder
First you will dice your potatoes about a 1/2 inch thick. Put them in the non-stick pan and …
AS YOU MAY HAVE GUESSED BY NOW I LOVE POTATOES. ITS FAIR TO SAY THAT THE FEELING IS MUTUAL AS MY INDULGENCE IN THE TUBER HAS HELPED ME TO GET MY HEALTH BACK.
POTATOES HAVE BEEN GETTING A REALLY BAD WRAP THESE DAYS.
ANY DISCUSSION ABOUT OBESITY AND FOOD AT SOME POINT BRINGS UP POTATO CHIPS OR FRENCH FRIES.
THOSE ARE POTATOES RIGHT?
WELL YES BUT LIKE MANY THINGS THAT ARE PURE NATURAL AND HEALTHFUL WE HAVE MANAGED TO FRY ALMOST ANY NUTRITION BENEFIT OUT OF THEM.
BUT LETS TALK STRAIGHT. IT AIN'T THE TATER ITS THE OIL.
IT AIN'T THE SPUD ITS THE LARD.
IT AIN'T THE RUSSET ITS THE BUTTER, CHILI, SOUR CREAM, CHEESE, EXCESSIVE SALT AND RANCH DRESSING THAT ARE AT FAULT.
AS YOU CAN SEE IN THE NUTRIFACTS THERE IS NO FAT IN POTATOES. POTATOES DON'T MAKE YOU FAT. YOU MAKE YOU FAT WHEN YOU FRY THEM IN OIL. ANY OIL. DID YOU KNOW THAT LARD AND OLIVE OIL HAVE THE SAME AMOUNT OF CALORIES PER POUND? THAT WOULD BE 4000 CALORIES PER POUND. SO STOP BLAMING MY GOOD FRIENDS FROM IDAHO/PERU AND…
FIRST THINGS FIRST IS IT YALANCHI, DOLMA, OR SARMA? MANY MIDDLE EASTERN CULTURES HAVE A VERSION OF THIS DISH. MOST COMMONLY DOLMA. IN ARMENIAN AND TURKISH CUISINE THE DOLMA IS MEAT FILLED. WIKIPEDIA STATES- DOLMA IS AVERBAL NOUNOF THETURKISHVERBDOLMAK, 'TO BE STUFFED', AND MEANS 'STUFFED THING'. THIS IS WHY DOLMA CAN BE STUFFED CABBAGE LEAF, GRAPE LEAF, PEPPERS, TOMATOES, OR ANYTHING ELSE YOU WANT TO STUFF WITH THE MEAT AND RICE FILLING. SARMA SPECIFICALLY REFERS TO A LEAF WRAPPER SUCH AS GRAPE OR CABBAGE. AGAIN, WIKIPEDIA- DOLMA COOKED WITH OLIVE OIL WITHOUT MINCED MEAT IS SOMETIMES CALLEDYALANCIWHICH MEANS 'LIAR' OR 'FAKE' INTURKISH.IT IS 'FAKE' BECAUSE IT DOES NOT CONTAIN MEAT.
ALL THAT BEING SAID I LIKE TO CALL IT YALANCHI SARMA. IF YOU ROLL EM YOU CAN CALL EM WHATEVER YOU LIKE. YOU EARNED IT!
I OWE MY SISTER KELLY FOR THIS RECIPE. SHE FAITHFULLY MAKES IT EVERY YEAR. IT IS BASED ON MY PATERNAL GRANDMOTHER JOSEPHINE ORPHAN'S RECIPE. OF COURSE…