Guest guest Posted March 8, 2002 Report Share Posted March 8, 2002 * Exported from MasterCook Mac * Potatoes with Paprika and Chilies Recipe By : Mindy Toomay & Susan Geiskopf-Hadler, p. 348 Serving Size : 6 Preparation Time :0:00 Categories : vegan brunch entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes 1 tablespoon olive oil 3 cloves garlic -- minced 1 medium onion 1 small red bell pepper 1 small green bell pepper 1 tablespoon paprika 1/4 teaspoon salt a few grinds pepper 2 teaspoons dried dill weed 1 can whole green chilies -- 4 ounces 1/4 cup water Scrub the potatoes and, without peeling, cut in uniform large dice. Put in a covered saucepan with 2 cups water and cook over medium heat 15 minutes, until barely tender. Meanwhile, heat olive oil in a skillet over medium heat. Saute garlic, onion, and bell peppers with paprika, salt, and pepper for 10 minutes. Drain the steamed potatoes and stir into skillet, along with the dill, green chilies, and 1/4 cup water. Stir and turn to coat with seasonings and saute 5 more minutes. Serve hot. Recommended companion dishes: Curried Tofu Scramble (page 350). Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 348 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 154 Calories; 3g Fat (15% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 100mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Vegetable; 1/2 Fat NOTES : ALMOST INSTANT; VEGAN _____ Quote Link to comment Share on other sites More sharing options...
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