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Pan-Roasted Potatoes With Whole Mustard Seeds
* Exported from MasterCook Buster *
Pan-Roasted Potatoes With Whole Mustard Seeds
Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Diabetes Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potato chunks -- such as
russets or red) -- unpeeled
2 teaspoons canola oil
1 bay leaf
1 tablespoon mustard seeds; black or yellow
1/4 cup minced onion
2 teaspoons paprika
1 dashes cumin
1 dashes cloves
fresh ground pepper
1 dashes salt -- optional
Preparation -- 10 minutes
1. Parboil the potatoes for 5-6 minutes in a pot of boiling water and
drain. They should be firm, yet a little tender.
2. Heat the oil in a large nonstick skillet over high heat. Add the bay
leaf and mustard seeds and saute until the seeds begin to pop. Add the
onion and lower the heat to medium-high.
3. Add the potatoes and saute, turning constantly, until the potatoes begin
to turn crispy. Add the paprika and saut for a few more minutes.
4. Add the seasonings and toss to coat the potatoes. Cook for a few more
minutes. Remove the bay leaf and serve.
[Calories, 98; Calories from Fat, 21; Total Fat, 2 g; Saturated Fat, 0 g;
Cholesterol, 0 mg; Sodium, 7 mg; Carbohydrate, 18 g; Dietary Fiber, g;
Sugars, 2 g; Protein, 3 g]
Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American
Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN:
0-945448-82-1 http://www.lisaekus.com/fall97/memmenus.html
kitpath@earthlink.net 8/28/98
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