What do you get when you throw a 6-month-bed-rested-girl on a boat in the Northwoods for 2 1/2 hours?
A Sunburned Tomato
such crispy skin!
Yes, as I write this, my skin is as red as the roasted red skin potatoes we had for dinner tonight! Oops!!
a Northwoods organic explosion!
And, yes…you did read that correctly — we ate POTATOES!! Wait a second — I’m on the Body Ecology Diet, which is Anti-Candida — starving the yeast ofsugar – and everything that breaks down into sugar. Doesn’t that include potatoes?!?
thank you, Lord, for red skin potatoes!!
Why, yes it does. Potatoes – both white and sweet potatoes are definite“no-no’s” on the Body Ecology Diet. However — red skin potatoes are legal! (In small amounts, of course). Red skin potatoes have less sugar than their white and orange cousins…making them approved on the BED. In Cincinnati, we were unable to find organic red skin potatoes — we scoured Whole Foods, Kroger, Biggs — NO ONE carried them. And since they are a biggie on the “Dirty Dozen,” it was organic or bust! But up in the Northwoods, the organic grocery carried them!! Hallelujah! I swear, I must have looked crazy because I practically burst into tears when I stumbled upon them in the shop. :)
Needless to say, they were the center of the meal tonight! I made roasted red skin potatoes with roasted broccoli and baked cod! YUM! This meal was so amazing — and especially hit the spot after my past two “restaurant survival” dinners.
beautiful dill on the cod!
Here’s what you need for the potatoes:
8 red skin potatoes dried basil and oregano 2 cloves of garlic, minced
Preheat the oven to 400 degrees. Place your potatoes in a pot and cover with salted water. Bring to a boil, and let boil for about 15 minutes. Then, take them out, rinse under cold water, and let them cool and dry for about 10 minutes. Cut them in half. Then place them cut-side-down on an olive-oil-sprayed baking sheet. Spray with olive oil, and then sprinkle with salt, pepper, and your dried herbs. Bake for about 45 minutes, flipping half way through. Also, when you flip them, sprinkle them with the chopped garlic. Serve garnished with sliced green onions. YUM!
Next, the roasted broccoli.
1 head of broccoli, in florets 1/2 onion, diced 3 garlic cloves
Dressing: juice of 1/2 a lemon 1 1/2 tsp EVOO salt and pepper
First, break into florets. Place them on a baking sheet, spray with olive oil and sprinkle with salt and pepper. Roast the broccoli in the same 400 degree oven for about 30 minutes, flipping half way through. In the meantime, make your dressing. Also, saute your onion and garlic in 1 tsp EVOO with salt and pepper. When the broccoli comes out, quickly toss it in the pan with the onions and garlic. Right before you serve, toss with the dressing. YUM!
Finally, the broiled cod. Wow, this was delicious. Our friends at Lobsta Bakes froze a bunch of wild, ocean-caught, fresh fish for us to bring up North with us! How nice is that?!? We did our research, and found that there were no suppliers of wild, ocean-caught, antibiotic-free, fresh-never-frozen, fish in the Northwoods! So, we brought our own:) I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill. YUM.
golden, roasted red skin potatoes!
This meal was….amazing….phenomenal…outlandish….superb! — All because of the humble potato! There’s nothing like the warm, starchy goodness of a potato! And when you haven’t had them for months, it’s almost a religious experience! The skins were crispy and bursting with flavor from the basil and oregano. The broccoli was also fabulous — the roasting process gave it almost a nutty flavor! Paired with the delicate lemon — yummo!!
This kitchen definitely had a wake-up-call tonight. Given that the only meals that have ever been cooked here were beer-broiled brats and burgers with baked beans….this clean, organic, Body Ecology Diet Friendly meal was a breath of fresh air for our stove top!
Check out GlutenFreeHappyTummy’sFacebook Page when you get a chance!
I love my olive oil mister for meals like this. I was able to spray my potatoes with high quality olive oil, rather than using chemical-laden cooking spray. Here's the one I use: