Saute onion, green pepper and garlic in olive oil.
Add broth, tomatoes and rice.
Simmer longer if using wild rice. Add zucchini, potato and beans.
Add water as desired.
Serve with grated Mozzarella or Parmesan cheese.
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
alf crosswise. Cut the sweet potato into large pieces the same
00\u00b0F.
Prick the potato in several places with a
Place the potato in a small saucepan and
Sweet Potato Mash
Preheat oven to
nd press through a potato ricer. Add the potato starch and egg
br>Peel and cube sweet potato in to small cubes. Also
Prepare the sweet potato by piecing it several times
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
steam or microwave potato until tender; drain. Mash potato in large bowl
Preheat oven to 350\u00b0F. Place onion and garlic in small baking dish and bake, uncovered, for 10 mins or until browned lightly. Boil, steam or microwave sweet potato and potato separately until tender then drain.
Combine tomato paste, tomato sauce and half of oregano in small bowl and spread over pizza crust. Top with cheese, onion mixture, sweet potato, potato and remaining oregano.
Bake, uncovered, for 15 mins or until cheese melts.
ut excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan cheese
br>For the potato rosti, squeeze the grated potato well to remove
In a bowl, combine sweet potato and flour. Toss to coat
hrough.
For the potato salad, cook the potato slices on a
he 1/4 cup of potato water together in a pan
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.