Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 * Exported from MasterCook * Potatoes Yiachni In Tomato Onion Sauce - Greek - 9 pts Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Veggie WW Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups onions -- sliced into 1/4” quarter moons 1/2 cup olive oil Salt Freshly ground black pepper 2 Tbsp. minced garlic 1 1/2 teaspoons Aleppo pepper -- 1 to 2 t. to taste, or 1/2 – 1 tsp. crushed red peppers 1 Tbsp. tomato paste 1 can diced tomatoes -- (14.5 ounce) 1 can water -- (14.5 ounce) 4 tsp. dried oregano -- crushed 1/2 stick cinnamon 3 bay leaves 2 pounds red potatoes -- or other waxy potatoes Sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to brown around the edges. Stir in the garlic and Aleppo pepper and cook for one minute. Stir in the tomato paste until it dissolves into the oil. Stir in the tomatoes, water, oregano, cinnamon, and bay leaves. Bring to a boil, then turn down the heat, and simmer for 15 minutes. While the sauce is simmering, peel the potatoes. Small potatoes may be left whole, medium potatoes cut in half, and large potatoes cut into 2-inch chunks. Stir the potatoes into the sauce, along with salt and plenty of freshly ground black pepper, and bring it to a boil. Turn down the heat and simmer, stirring occasionally, for 35 - 40 minutes, or until the potatoes are thoroughly cooked and the sauce thickens. Taste and add salt and pepper, as needed. Serve with olives, crusty bread and, if you are not following a strict fast, slices of manouri, feta, or ricotta salata cheese. If you don’t enjoy spicy food, use the smaller amount of Aleppo or crushed red peppers. Serves 4 - 6 AuthorNote: Yiannis Kapodistrias was the first president of Greece after it gained independence from the Ottoman Turks. The story tells how Kapodistrias brought a shipment of potatoes to Greece as a cheap food source. Greek farmers, a conservative and suspicious lot, showed no interest in planting this strange-looking, untried vegetable. Kapodistrias responded to the disinterest by steeply raising the price of potatoes and placing them under guard, leading his countrymen to believe potatoes were a precious commodity. Kapodistrias instructed the guards to look the other way if anyone tried to steal the potatoes. Many were stolen and planted, and potatoes soon spread throughout Greece. However potatoes ended up in Greece, Yiachni is a tasty way to cook them. Be sure to serve Potatoes Yiachni with crusty bread, for soaking up every bit of the delicious sauce. Description: " 9 pts " Source: " Tastes Like Home by Laurie Constantino " S(Formatted by Chupa Babi): " 12.28.07 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 22g Fat (47.9% calories from fat); 6g Protein; 48g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 46mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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