Family Vegetarian Recipes

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Here's a tip on boiling potatoes: Keep the skin on. This prevents the

potato from losing a lot of nutrients and flavor, but make sure you

scrub the potatoes well before cooking. If you don't want the skins,

just remove them from the boiled potato after it has cooled.

3 cups potatoes, unpeeled and cut into one-inch cubes

3 tablespoons butter

2 cloves garlic, chopped

1/2 cup finely chopped onion

1 teaspoon paprika

Boil potatoes for 8 minutes or until tender. Meanwhile, in a saucepan,

saute the onions and garlic in the butter for 6 minutes or until the

onions start to brown. Stir in the cooked potatoes and let simmer for

12 minutes, stirring occasionally. Serve hot.

Over medium-high heat, bring a large pot of water to boiling. Add

potatoes and return to boiling. Cook 6-8 minutes or until potatoes are

tender. Drain.

In a medium skillet over medium heat, melt 1 tablespoon of butter; add

garlic and saute 1-2 minutes or until garlic begins to brown. Add

onion and continue to cook, stirring, for 4 more minutes or until

onion begins to brown. Add remaining butter and cook to melt. Stir in

potatoes and paprika, and mix well. Cover and cook 10 minutes. Stir in

chopped peppers during last minute of cooking, if desired. Remove from

heat and serve hot.

Denise writes: "I hope your readers like this. It's very filling but

beware of the portions. It serves about 8 people. I always make, it's

a family favorite. Try topping it with sour cream or yogurt."

2-1/2 cups potatoes, peeled and cubed

1 tablespoon vegetable oil

1 cup water

1 cup chopped onion

1 cup green bell pepper, diced

1 tablespoon minced garlic

2 tablespoons chili powder

1 28-ounce can whole tomatoes with juices

1 16-ounce can red kidney beans, drained and rinsed

Pinch salt

1/4 cup freshly chopped cilantro

In a large saucepan, over medium-high heat, saute onions, green

pepper, and garlic for 5 minutes. Next, add the tomatoes, water,

potatoes, beans, and salt. Bring mixture to boil, then stir in chili

powder. Reduce heat and let simmer for about 35 minutes, stirring

occasionally.

You can use just about any squash for this dish, or even use a few

varieties--it doesn't really matter.

2 tablespoons olive oil

2 teaspoons black pepper

1 teaspoon garlic, minced

1 tablespoon dried rosemary

2 cups small red potatoes, unpeeled and cut into half-inch pieces

4 cups squash, cut into one-inch pieces

1 onion, chopped

Preheat oven to 400 degrees Fahrenheit. Mix the potatoes and squash

with the seasonings and oil. You may want to premix the oil and

seasonings before spreading over the squash and potatoes. Lay the

coated veggies in a baking dish and roast for about 40 minutes,

uncovered, or until the veggies are browned.

MUSTARD AND HERB POTATOES

Today's recipe really should be called Garlic Potatoes, but I can't

change the name because it's not my recipe. The honors for this one

goes to my cousin--a meat eater, no less!

3 pounds small red potatoes, scrubbed and quartered (approximately 4

cups)

1 cup onion, chopped finely

12 cloves garlic, chopped coarsely

1/2 cup spicy brown mustard

2 tablespoons olive oil

2 teaspoons dried rosemary leaves

Preparation is a snap. Combine all the ingredients, making sure the

mustard and oil are spread evenly, and bake for one hour or until the

potatoes are tender. Stir before serving.

ROSEMARY ROAST POTATOES WITH GARLIC

This one is stolen from a friend with whom I recently had dinner--I

couldn't leave without getting the recipe.

8 potatoes, scrubbed and cut into quarters

3 tablespoons dried rosemary

2/3 cup olive oil (extra virgin)

4 cloves garlic, crushed

Boil the potatoes for 10 minutes. Remember to keep the potatoes

unpeeled. Dress the boiled potatoes in olive oil, rosemary, and

garlic. Roast in a preheated oven at 350 degrees Fahrenheit for 20 to