| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Lowfat, Diabetic, Side dishes |
6 |
servings |
INGREDIENTS
| 3 |
c |
Potato chunks; such as russets or red, unpeeled |
| 2 |
ts |
Canola oil |
| 1 |
|
Bay leaf |
| 1 |
tb |
Mustard seeds; black or yellow |
| 1/4 |
c |
Minced onion |
| 2 |
ts |
Paprika |
| 1 |
ds |
Cumin |
| 1 |
ds |
Cloves |
|
|
Fresh ground pepper |
| 1 |
ds |
Salt; optional |
INSTRUCTIONS
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
Recipe by: MEMORABLE MENUS MADE EASY by Robyn Webb
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jan 21,
1999, converted by MM_Buster v2.0l.
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