This is a great side for pretty much any meat dish, especially on a cool fall day. The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.
3 pounds of small red, white, and/or purple potatoes
Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
6 cloves of fresh garlic, crushed
A couple of shakes of black pepper
a pinch of salt
2 tablespoons of minced fresh parsley (optional)
Preheat your oven to 400° F
Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
Spread the potatoes into a single layer on a pan or baking stone
Bake for an hour, flipping everything over at least once to keep things from scorching
Tortillas are surprisingly easy to make, but it does go a lot faster with two: one to flatten dough while the other cooks the previously-flattened dough. Each tortilla takes about as long to cook as to roll.
These tortillas are good enough to eat plain. They store well in a ziploc baggie.
3 cups flour
1 teaspoon salt
1/3 cup oil
(up to) 1 cup warm water
Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
Mix flour and salt in a medium mixing bowl
Cut in oil with a pastry blender or a fork
Slowly incorporate water, mixing until a soft dough forms
Make 2-inch dough balls – probably ten or twelve
Roll flat with a rolling pin. The dough should be as close to paper-thin as you can make it (you’ll probably wind up with cardstock).
You won’t need to flour the surface – if the dough is good it won’t stick (except maybe to the rolling pin)
Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.
I love black bean burgers, which means in my house I’m the odd man out. That used to be ok because I didn’t make them – I would only buy them when we went out so no one else had to put up with them (I happen to love the ones from Blimpies but Subway has a good one too). That is, until now.
16-oz can of black beans, drained and rinsed
1/2 bell pepper, finely diced
1/2 or a small onion, finely diced
3 cloves of garlic, minced
1 tablespoon of chili powder
1 tablespoon of cumin
1/2 – 1 cup of breadcrumbs
Dice the bell pepper and onions
Mash the beans (optionally reserving some to mix back in after mashing). I find a regular pot and a potato masher work well.
Mix the beans, peppers, and onions together
Mix in the egg, chili powder, and cumin
Mix in a half-cup of bread crumbs
Add more bread crumbs, a little at a time, until the mixture isn’t wet anymore
Form into patties
Fry in a little oil on medium heat, or better yet in hamburger grease, until both sides are toasted. Serve on a hamburger bun.