Saturday, August 13, 2011

Potato experimentation- virgin recipe

Prepared some muy delicioso pan-fried, starchy vegetables drizzled lightly with some virgin olive oil and garlic sauce made from scratch. Pretty much just whatever I had on hand, thrown together. Simple, but the notes of cumin and olive oil keep it from being too boring. And anyways, I came up with this on a Wednesday some time ago, and Wednesdays have always been productive but not very creative days for me. As for the garlic sauce; I got inspired when I was craving some garlic bread the other day. Today's the first time I've made this dish since that long-ago Wednesday, but my head is now buzzing with ideas to take it to higher levels. A little lemon juice, perhaps? Or maybe some oregano or sprigs of fresh cilantro. The possibilities are endless!
One thing's for sure- you'll probably see a new and improved version of this recipe come up some time in the future on this site.

RECIPE: (original; for veggies) Serves 2

*2-3 medium potatoes
*1/3 onion
*1 medium carrot
*Pinch ground cumin powder
*1 teaspoon salt
*1/2 teaspoon pepper
*1 to 1/2 stem green onion, depending on taste and size of plant
*1 tablespoon vegetable oil
* 1/2 tablespoon virgin olive oil


1.) Chop all large vegetables into medium-sized chunks
2.) Dice green onion
3.) Stir-fry all vegetables into skillet with vegetable oil, then add in the cumin, salt, and pepper.
4.) Fry until fully cooked, stirring, for about 10 minutes.
5.) Serve with garlic sauce.
6.) Drizzle about 1/2 a tablespoon of virgin olive oil to taste.

GARLIC SAUCE RECIPE: Serves 6- perfect for dipping breadsticks in!

*1/2 cup mayo
*1 tablespoon sour cream
*5 cloves pureed garlic
*2 tablespoons butter


1.) Soften butter and mix with sour cream, garlic, and mayo
2.) Stir in a saucepan set to low until completely mixed

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