Weekly Recipe: Spanish Roasted Potatoes with Tomato Sauce

This week’s recipe was found on: Simplyrecipes.com
Posted by Elise on Sep 26, 2011

Spanish Roasted Potatoes with Tomato Sauce

Called papas bravas or patatas bravas in Spain, this dish is essentially potatoes cooked in a spicy sauce and served as an appetizer, or tapas. Variations abound in both the cooking method—the potatoes are fried, boiled or roasted—and the sauce, which usually has hot chiles, tomato and vinegar. The name of the recipe roughly translates into “fierce” or “angry” potatoes. But these potatoes are as spicy or “fierce” as you make them. We’ve made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika. The potatoes absorb a lot of heat, so they’re not as hot as you would think, given the amount of hot sauce. You can easily reduce the heat to taste. The smoked paprika called for in the recipe really helps these potatoes shine, but sometimes it can be hard to find. McCormick makes smoked paprika, so you may be able to find it at your local supermarket. If not, just substitute regular paprika (sweet).

Spanish Roasted Potatoes with Tomato Sauce Recipe

  • Prep time: 5 minutes
  • Cook time: 1 hour

This recipe makes more than enough sauce for the potatoes, so you can double the amount of potatoes for more servings, or save the extra sauce for later. It will keep a week in the refrigerator.

Ingredients

  • 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup white wine (can substitute stock)
  • 2 Tbsp tomato paste
  • A 14-ounce can of crushed tomatoes
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method

1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

Serve with the remaining tomato sauce as an appetizer or side dish.

Yield: Serves 4 as a side dish.

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Chiropractic Health Alert: Stop Junk Food Marketing to Kids

Junk food is contributing to skyrocketing rates of diabetes, high blood pressure, and even strokes — and not just among adults. But food and beverage companies spend billions of dollars promoting unhealthy foods almost everywhere kids go. “We’re Not Buying It,” exposes deceptive marketing to children, debunks industry claims, and highlights the latest research.

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Chiropractor Weekly Sticky: The Flu Shot and Airport Security

When anything other than food enters your body, it gets ‘screened’ in the mucous membranes of your nose, mouth and gut with suspicion and rejected if necessary… like TSA Agents screening lug- gage for dangerous materials before they’re allowed on a plane. Sneezing, runny noses and coughs are your body’s natural way of preventing harmful dust, germs and foreign chemicals from ‘getting on board.’

When you INJECT foreign virus material and chemicals from a flu shot directly into your body, this natural innate screening process is bypassed and hazardous materials are allowed to pass freely into secure areas, like your blood stream and soft tissues. The potential for trouble begins.

How comfortable would you feel getting on a plane knowing the bags didn’t get X-Rayed first? If your answer is ‘not very comfortable’ then consider how safe your body feels when chemicals in the flu shot like Mercury (in the form of Thimerisol), Formaldehyde and Glycol are allowed bypass your body’s check-in and go for a ride inside you. There are safer, natural ways to protect yourself from the flu this year. Ask your Chiropractor how.

For more info: http://theweeklysticky.com

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Recipe of the Week: Curry Spiced Sweet Potatoes

Photo credit: Randy Mayor; Styling: Leigh Ann Ross
Curry-Spiced Sweet Potatoes Recipe Enliven a familiar side dish with exotic flavors. Curry powder, cumin, and cinnamon combine with a hint of heat from ground red pepper to make these Indian-inspired sweet potatoes stand out in a meal. Use leftovers to top a shepherd’s pie, or thin them out with milk and broth to make curried sweet potato soup that you can sprinkle with chopped cilantro. This highly seasoned dish pairs well with chicken, pork, and turkey.

Yield: 6 servings (serving size: about 2/3 cup)

Ingredients

6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
1 tablespoon butter
1/4 cup finely chopped shallots
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/3 cup half-and-half
1 tablespoon fresh lemon juice

Preparation

1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
2. Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.

Maureen Callahan, Cooking Light
MARCH 2008

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Chiropractic Health Alert: More Parents Realizing Vacine Dangers

More than ten percent of parents are currently using an “alternative” vaccination schedule for their young children, according to a survey.  A significant number are refusing certain vaccines altogether.

The Centers for Disease Control and Prevention’s vaccination schedule for children aged six and younger includes vaccines for measles, mumps, rubella, whooping cough, chicken pox, hepatitis, seasonal flu, and others.

According to Reuters:

“The Internet survey included 748 parents of kids between the ages of six months and six years. Of those, 13 percent said they used some type of vaccination schedule that differed from the CDC recommendations.  That included refusing some vaccines or delaying vaccines until kids were older — mostly because parents thought that ‘seemed safer.’”

Sources:

Reuters October 3, 2011
CNN October 3, 2011

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Chiropractor Weekly Sticky: “You Won’t Hear This on the Radio”

Ever notice that you rarely hear prescription drug commercials on the radio? Television’s a dif- ferent story. Every other commercial on TV is for a pill to fix your stomach problems, sleep dis- turbances or allergy. They all end with a monologue of side effects, voiced over a distracting video of happy people playing in the background. You can’t pull off that off on radio.

The FDA has urged pharmaceutical companies to stop using distracting images and music in their TV drug ads following complaints that manufacturers deliberately used misleading tech- niques to downplay their products’ risks while emphasizing potential benefits. We have a better solution.

When a drug commercial comes on TV just close your eyes and LISTEN… The side effects will be more apparent (and disturbing) when you’re not distracted by the ‘pretty visuals.’ Big Pharma doesn’t want you to think about the risks associated with taking their drugs. But if you close your eyes and listen closely, you’ll learn how ridiculous, dangerous and deadly their products can be.

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Monster Zucchini and Basil Strata Recipe

Our recipe of the week comes From Kalyns Kitchen A great cooking blog for more recipes go and check it out!

This is a tasty casserole or side dish made with those inevitable monster zucchinis!
(Updated with photos and added to Recipe Favorites September 2011.)  People who haven’t grown zucchini themselves may see the title Monster Zucchini and Basil Strata and wonder if monster zucchini is a new zucchini variety, but anyone who’s had a garden knows about those monster zucchini that hide under the leaves.  You don’t discover them until they’re so big that it seems like the only thing to do with them is make Zucchini Bread or Zucchini Muffins.  I’m not a fan of monster zucchini, so I try to watch my plants and not let them get too big, but when the garden is winding down I always have a few that get out of control.  When I discovered an enormous zucchini recently I decided to update this recipe that I first made in 2005 with a monster zucchini that greeted me when I got home from a trip.  This recipe does have a few eggs to hold it together, but I’d consider it a casserole or side dish and it’s one dish made with monster zucchini that really is very good.

Part of the trick of using monster zucchini is to trim away the big seeds, which aren’t really good to eat once the zucchini gets this big.  Large zucchini also have a tougher skin that needs more thorough cooking to make it tender.  This recipe takes both of those things into account.
Start by cutting the zucchini in half crosswise to get two manageable size pieces.  Then cut each half of the zucchini lengthwise into fourths (or sixths if it’s really enormous.)

Cut away the seeds on each piece, leaving about 3/8 inch of the white flesh.

Then cut the strips into small pieces like this.

Heat the oil in a large frying pan over medium-high heat.  Then add the zucchini and saute 2-3 minutes.

Add the Spike Seasoning (or any all-purpose seasoning of your choice) and chopped basil and saute for 2-3 minutes more.  Season with salt and fresh-ground black pepper to taste.  (The zucchini will be barely starting to soften.)
Spray a 10″ x 12″ casserole dish with olive oil or non-stick spray and then arrange the zucchini and mozzarella cheese in a single layer.  (Don’t use a smaller dish; you want the zucchini peeking above the egg/cheese mixture.)

Beat the eggs with the 1/2 cup coarsely grated Parmesan.

Pour eggs over the zucchini and sprinkle with the other 1/2 cup coarsely grated Parmesan.  (I can be finicky, so I use a fork to get the zucchini evenly arranged in the dish!)

Bake 35-45 minutes or until the mixture is well set and lightly browned on top.  Serve hot.

Monster Zucchini and Basil Strata
(Makes 8 servings, recipe created by Kalyn with inspiration from a blog that no longer exists.)

Ingredients:
1 monster zucchini, 14-16 inches long
(or use several smaller ones but don’t cut out seeds and saute for a shorter time)
2 T olive oil
1-2 tsp. Spike Seasoning
(or use any all-purpose seasoning that’s good on vegetables)
salt and fresh-ground black pepper to taste
1/2 cup chopped fresh basil
3/4 cup grated Mozzarella cheese (I used low-fat Mozzarella)
6 eggs
2 T milk, half and half, or cream (I used 2% milk)

1/2 cup + 1/2 cup coarsely grated Parmesan or Asiago  (If you only have finely grated Parmesan I would use a little less)

Instructions:
Preheat oven to 400F/200C.  Use a 10 X 12 glass casserole dish for this and spray with olive oil or nonstick spray.

Wash zucchini, then cut off ends and cut in half crosswise to get manageable sized pieces.  Cut each half into fourths (or sixths) lengthwise. Use a spoon or small knife to scrape away the seeds and most of the white inside, leaving about 3/8 inch of white attached to the skin. Then cut each strip crosswise into pieces about 3/8 inch wide.

Heat olive oil in large nonstick frying pan, add zucchini and saute 2-3 minutes over medium-high heat. Add Spike and fresh basil and saute 2-3 minutes more, seasoning the zucchini with salt and fresh ground black pepper. (Zucchini should be barely starting to soften.)

Put zucchini into casserole dish with the Mozzarella cheese.  Combine eggs, milk, and 1/2 cup coarsely grated Parmesan or Asiago and beat well. Pour egg mixture over zucchini and cheese and gently stir so it’s well combined, with some zucchini pieces “peeking” out of the egg. Sprinkle the other 1/2 cup Parmesan or Asiago over top.

Bake 35-45 minutes, or until the mixture is well set and slightly browned on top.  Serve hot.

The flavors in this dish are similar to Easy Cheesy Zucchini Bake, which is the recipe I would probably use if I had regular-sized zucchini.

South Beach Suggestions:
With low-fat mozzarella and milk, this recipe would be a good side dish or main dish for any phase of the South Beach Diet or any type of low-glycemic eating plan.  As a main dish, I’d pair this with something like a Perfect Lettuce Salad or Mediterranean Salad with Hummus Dressing.

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Chiropractic Health Alert: Vitamin K, Good Stuff

Research is showing that vitamin K can help to regulate your glucose metabolism.  This may be because the vitamin converts to a substance called carboxylated osteocalcin in your body, which affects insulin sensitivity.

A recent study found that that vitamin K2 supplementation increased insulin sensitivity in healthy young men.  The effect seemed to be related to increased carboxylated osteocalcin levels, rather than to another factor such as modulation of inflammation.

According to the study in Diabetes Care:

“Our results are consistent with previous studies that demonstrated improved glucose intolerance or relieved insulin resistance by treatment with vitamin K1 or vitamin K2 … Although our study could not provide the underlying mechanism, we speculate that [carboxylated osteocalcin] or vitamin K could modulate adipokines or inflammatory pathways other than the IL-6 pathways. Alternatively, [carboxylated osteocalcin] can directly regulate glucose disposal at skeletal muscle or adipose tissues.”

Sources:

Diabetes Care September 2011; 34(9); e147

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Chiropractor Weekly Sticky: Nothing Organic About the Flu Shot

Spray pesticides on an apple and it’s no longer organic. Add a drop of oil to a glass of spring water and it’s no longer pure. Most Americans detest the idea of dumping chemicals in a pristine, natural environment. But why not have the same aversion when it comes to getting the flu shot?

Maybe it’s because you don’t realize what could be in it: Mercury (a known neurotoxin in the form of thimerisol), Glycol (a component in antifreeze) and Formaldehyde (the stuff they preserve cadavers with). If you dumped those chemicals in your local water supply you’d get arrested. But every year, unknowing Americans line up at CVS to get this stuff injected into their veins.

Given the choice to eat an organic apple vs. one blasted with toxic chemicals, you know which one you’d rather take a bite out of. Question is, would you take a bite out of yourself after get- ting injected with the ingredients in the flu shot? There are natural, alternative ways to boost your immune system and protect yourself from the flu. Ask your Chiropractor what they are so you can keep your body ORGANIC this season.

Thanks Weekly Sticky!

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Chiropractic Weekly Sticky: The Real Doctor in the Mirror

The whitecoats say you have allergies, asthma, sleep apnea, depression, chronic fatigue, GERD and fibromyalgia. They say you’ll be on a dozen different medications for the rest of your life. But what does the doctor looking back at you in the mirror say?

The doctor in the mirror says you have an innate wisdom inside, capable of RECREATING a healthier version you. A ‘you’ without allergies, asthma, sleep apnea, depression, chronic fatigue, GERD or fibromyalgia. That doctor is just waiting for you to remove the roadblock.

Health is your birthright. Health is your natural state. Health is what you get when you have a clear nerve system. Don’t be imprisoned by the whitecoat’s diagnosis, it’s merely a temporary state. Find a Chiropractor who works for the doctor inside of you and you’ll leave sickness and dis-ease behind in the dust.

The Weekly Sticky

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