| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Vegetable |
3 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Red potatoes; diced into 1/2" cubes |
| 1 |
lg |
Onion; diced |
| 1/2 |
|
Green or red (or both) bell pepper; diced |
|
|
Salt and Pepper |
|
|
OPTIONAL ADDITIONS AND |
|
|
Sliced green onions |
|
|
Cajun seasoning |
|
|
Curry powder |
|
|
Mixed dried herbs |
|
|
Roasted red pepper |
INSTRUCTIONS
SEASONINGS
From: "Asha Dornfest" <asha@hopf.dnai.com>
Date: Tue, 25 Jun 1996 08:04:01 +0000
Heat a large, wide skillet that's been sprayed with cooking spray over
medium heat. When hot, add potatoes and salt (and optional cajun seasoning
or curry powder) to taste. Cook, turning infrequently so potatoes brown,
till about 1/2 done. Add onions and peppers, and continue to cook till
done. Season with pepper, and optional herbs, green onions, and roasted
pepper (the seasonings truly are optional - it's good with just salt and
pepper).
Eat as-is, or top with fresh salsa, or thickened nonfat yogurt. Good
served with scambled Better-n-Eggs (the best liquid egg sub. in my opinion)
or scrambled tofu.
FATFREE DIGEST V96 #176
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”