8 small red potatoes, quatered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 tsp olive oil
3/4 tsp dried thyme
1/8 tsp salt
Dash coursley ground pepper
Place potatoes and artichokes in a shallow baking pan coated with
cooking spray. Drizzle with olive oil. Sprinkle with thyme, salt and
pepper: stir to coat. Bake, uncovered at 425 for 35-40 minutes or until
potatoes are tender, stirring every 15 minutes.
Pretty decent recipe..very easy.
4 medium red skinned potatoes, unpeeled cut into 1 inch pieces
1 tablespoon olive oil
2 tablespoons sugar or a natural sweetner like agave would be preferred
2 teaspoon cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss Chard chopped
1 can (28oz) petite cut diced tomatoes undrained
1. Place potatoes in large saucepan; cover with water. Bring to a boil. Boil 4-6 minutes or until crisp tender.. Drain.
2.Heat oil in large skillet over medium high heat until hot. Add
potatoes, suguar or agave, cumin, salt, and cayenne pepper. Cook 2-3
minutes.
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes
