random amusements

HA! I found it!!!

This is the recipe I was looking for since the other day.

Last night, as I was lying in bed trying to get to sleep, it occurred to me that maybe it wasn't cream cheese, but rather ricotta cheese, and I had been searching for the wrong ingredients...ricotta made me think of Italian food, and I had not looked in any of those cookbooks.

Today, after battling a headache for most of the day so far, I looked in the booklet section of my cookbook collection, and didn't find any Italian ricotta cheesecake recipes...then I noticed a "PIES" section...picked up a book...and there it was!!!

YAY!!!!

So I like the salmon and dill part, but I will no doubt tinker with the recipe to make it what I want it to be. I had also, in my massive searching effort, come across a tart/pie thing with a hashbrown crust that was made in a springform pan. Doesn't that sound awesome?! Maybe I'll combine the two ideas...if I can relocate that recipe now...ugh...maybe I'll just make something up.

Roasted Potatoes

I made these for dinner the other night, to go with the "Giant Omelet From Heaven".

Roasted Potatoes

6 to 8 potatoes (I used medium-sized russet)
olive oil
seasonings: salt, oregano, parsley flakes, paprika

1. Heat oven to 400˚. Line a low-rim baking pan (like a jelly roll pan) with quick-release foil, or generously coat a cookie sheet with olive oil.
2. Peel and dice potatoes.
3. Toss potato chunks in the olive oil on the pan.

Sprinkle with seasonings, and toss s'more.

4. Bake for 20 minutes, then remove from oven & turn/toss with a spatula, return to oven for 10-15 minutes, or until potatoes are browned to your liking.




NOTE:

you can leave a few pieces with the skin still on, if you'd like; they seem to get crispier than without...



p.s.
Again, I'm sorry, Amy!!! This is NOT a low carb recipe!!! LOL!!! But we ARE working out, I promise! Wait 'til you see me...!