Greek Style Oven Roasted Potatoes

Greek Style Oven Roasted Potatoes
8 potatoes (washed and scrubbed)
1 T Italian herb mix
1 T parsley
1/2 C Olive oil
1 C Chicken Broth, low sodium
5-7 Cloves of garlic
The juice of 1 lemon
fresh ground black pepper

Scrub potatoes, cut off blemishes then cut potatoes into thick wedges. In a large oven pan (like a Pyrex cake pan) add olive oil, chicken broth, Italian herbs, parsley, garlic, lemon juice and chicken broth and combine gently with a whisk. Add potato wedges and coat with mixture then place in 420 degree oven for 40 minutes. Pull pan out of oven and flip the wedges. Return pan to oven for 40 additional minutes of cooking.

Recipe Source: Inspired by: Greek Potatoes on Recipe Zaar (Evelyn/Athens) and Recipe Girl Greek Potatoes with Lemon Vinaigrette, and by Katina

Healthier Eats

Salt and the very strange lite salt.

LOW GLYCEMIC INDEX

NO SALT

Baked Potato Soup
A good hearty soup with all the fixin's: green onions, bacon, cheddar cheese, sour cream...

Cucumber Salad
...the best Cucumber Salad is made by my mom-in-law. So in a typical move, I created a hybrid.

Eggs Blindfolded Over Garlic Cheddar Grits>It was agreed that there should've been more cheese, and probably fresh garlic rather than powdered garlic in the grits. Still watch the cheese, there's sodium in cheese.

Greek Style Oven Roasted Potatoes:
No salt, plenty of potatoes, lots of flavor.

Muesli
No salt, because you don't need any. The original recipe didn't call for any either.

Articles & Links About Salt
Are You One Teaspoon Away from High Blood Pressure Our body only requires 460 milligrams of sodium (about 1/5 of a teaspoon of salt) to maintain good health.

Raspberries Granola & Greek Yogurt
Have you ever been in a garden or out walking during the summer and heard a big old bumble bee buzz by? It always surprises me how loud they are...

Steel Cut Oats
A hearty breakfast that stays with you.

Eggs Blindfolded Over Garlic Cheddar Grits

Eggs Blindfolded Over Garlic Cheddar Grits

For the Grits:
2 1/2  cups  hot cooked grits
3  T  grated cheddar cheese
1/2  t  garlic powder (recommend using fresh garlic instead)
1/2  t  salt (left it out)
1/2  t  freshly ground black pepper

For the Eggs:
Cooking spray (used olive oil/and a little butter)
4  large eggs, divided
1/2  C  ice cubes, divided
Freshly ground black pepper (optional)
Chopped chives (optional) (didn't have any)

1. To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
2. To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs in pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired. (I sprinkled the eggs with another 1-2 T of grated cheese)

Recipe Source: Eggs Blindfolded Over Garlic Cheddar Grits listed on MyRecipes.com, by Cooking Light

This recipe received mixed reviews. I thought this was okay, but nothing over-the-moon, but nobody else liked it. I'm not an egg person, so serving an egg sunny-side up over grits with a side of fresh tomatoes made it more palatable to me. I was looking for something to make besides an omelet, again--and something that was low on salt. It was agreed that there should be more cheese, and probably fresh garlic rather than powdered garlic in the grits. Top with cheese. Real cheese. Mmm. And riddle me this, why are these eggs called "blindfolded?"

Book Club: The Sweet Life in Paris by David Lebovitz

I recently came across a "foodie" book club in a another state--the thing being, I don't live in the south and can't make it to the meetings. So what do you think? Should we give a book club a try right here? I'm not suggesting we pick up a cookbook and read it cover to cover (on second thought, let's not rule that out!)

If you like to cook, think morning trips to the farmers market are just as fun as an afternoon run to the library, that smelling fresh nectarines in the fruit aisle is akin to paradise--then hopefully you'll feel at home with a friendly group of like-minded readers and a comfortable blend of "food meets literature."

Book Club:  The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City

"Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France." - BarnesandNoble.com (Image Source: Book cover from BarnesandNoble.com)


How to Participate: Simply buy or borrow the book listed for the current month and read it, then post a comment to that month's book club blog post sharing your thoughts. I hope you'll comment even if you don't finish reading the book. Feel free to post more than once per book club post if you have thoughts you'd like to share.

The Reading List

• The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City by David Lebovitz
• The Pioneer Woman Cooks by Ree Drummond
• The Apprentice: My Life in the Kitchen by Jacques Pepin
  
• My Life in France by Julia Child

Please remember to come back and post your comments about The Sweet Life in Paris!

Happy reading!

Suz