Monday, February 15, 2010
Quality Health Recipe: Potato Olive Casserole
Ingredients: 1-1/4 lb russet potatoes, peeled and cut into .25 in. slices 1 large red onion, cut into .25 in. slices 3 tomatoes, peeled, seeded and sliced 1/4 tsp thyme, or 1 tsp fresh, chopped 1-1/3 tbsp olive oil 1/8 tsp salt (optional) 1-1/2 tsp lemon thyme, or thyme 2 cloves garlic, thinly sliced 1-1/2 tsp aluminum foil 1/2 cup scallions, chopped 1/4 tsp fennel seed, crushed 1/4 cup Greek olives or green olives, pitted and chopped (optional) Cooking Directions: Preheat oven to 400°F. Place potatoes in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Remove from saucepan and set aside to drain. Chop half the tomatoes and combine with half the oil. Stir in onions, thyme, fennel seed, salt and pepper to taste. Set aside. Lightly oil a shallow two quart baking dish. Sprinkle with half the scallions and garlic. Add a layer of the chopped tomato mixture, olives and lemon thyme. Top with potatoes and sliced tomatoes. Top with remaining scallions and drizzle with remaining oil. Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.
Posted by SJINCO at 8:50 AM