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Garlic Roasted Potatoes

Servings: 6

Copyright, 2001, Barefoot Contessa Parties! All rights reserved

3 pounds small red or white potatoes, cut in half or quarters
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic, about 6 cloves
2 tablespoons minced parsley

Preheat the oven to 400 degrees F.

Place the potatoes in a bowl with olive oil, salt, pepper and garlic; toss until the potatoes are well coated.

Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatual during cooking to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste and serve hot.

Per serving (excluding unknown items): 85 Calories; 9g Fat (93.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 471mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 Fat.


Rhubarb Pie

Servings: 8

Easy and Awesome! Not your conventional rhubarb pie.

1 pastry shell
8 ounces cream cheese
1 egg
1/2 cup sugar
1/4 teaspoon nutmeg
3 cups rhubarb, chopped
2 teaspoons cornstarch
2/3 cup sugar
1 teaspoon ground ginger
2 teaspoons brown sugar
1 teaspoon orange peel, optional
1 cup sour cream
1/2 cup blanched almonds, toasted

Prepare your favorite pastry shell. Whip together the next 4 ingredients in mixer bowl until fluffy. Set aside.

Place chopped rhubarb in large bowl. Stir together cornstarch, sugar and ground ginger. Gently toss mixture with rhubarb and pour into unbaked pastry shell. Bake @ 425 degrees for 15 minutes.

Remove pie and reduce oven temperature to 350 degrees. Spread reserved cream cheese/egg/sugar/nutmeg mixture on baked rhubarb filling. Return pie to oven and bake 20 minutes longer. Cool and chill for several hours. Spread over pie a mixture of brown sugar (orange peel) and sour cream. Sprinkle with almonds. Keep refrigerated.

Per Serving (excluding unknown items): 351 Calories; 21g Fat(53.0% calores from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.


Hot Buttered Radishes

Servings: 4

Serve as a vegetable or add to a stew at serving time

3 tablespoons Butter
1/3 cup minced green onions
3 cups radishes, thinly sliced
1/3 cup water
salt
freshly ground pepper

Heat the butter in a sauce pan. Add the green onions and cook, stirring canstantly, for 2 minutes. Add the radishes and the water. Simmer covered for 3 or 4 minutes, shaking the pan frequently to prevent sticking. Season with salt and pepper after the radishes are cooked because cooking in salt drains the color; the radishes should be a pretty pink.

Per Serving (excluding unknown items): 97 Calores; 9g Fat (82.1% calores from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.
 


Bok Choy Stir-Fry

Servings: 4

2 pounds Bok choy
1/3 cup dried hot red pepper, optional
3 tablespoons peanut oil
2 teaspoons minced fresh ginger
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons water or broth

Wash Bok choy and cut crosswise into 1-1 1/2 inch pieces. Dice the hot pepper into 1/2 inch size pieces. Heat the oil in a wok or large frying pan. Stir in the ginger and stir for one minute. Add the cabbage and optional hot pepper, stirring for two minutes. Lower the heat and add the sugar and salt; then add the water or broth. Cover and cook until Bok choy is tender but still crunchy, about 2-3 minutes.

Per Serving (excluding unknown items): 121 Calories; 11g Fat(72.9% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 680mg Sodium. Exchanges: 1 Vegetable; 2 Fat; 0 Other Carbohydrates.