Nouveau Roasted Potatoes

Ever on the quest to find or reinvent new side dishes, I came up with something last week that was sure to breakup my feeling of boredom for my current collection of side dishes.  Potatoes are not my favorite vegetable and I feel no inclination to like them because they really don't provide any fabulous health benefits, but they are pretty much the ultimate starch.  If I am going to indulge in an unhealthy starch, I would much rather a giant piece of homemade bread.  

When I was young I remember my mom making these Roasted Potatoes with Caramelized Onions.  They seemed so sophisticated and special!  She later told me, "oh, those potatoes?  They are so easy!"  They are easy, and still look so impressive to me, but even though I make them all the time for Brian and my sis (the potato fiend), I still don't eat them.  

Then, it hit me!  I like sweet potatoes and I could do the same thing with them!  They were delicious and different.  I love the color and the more intense flavor.  I also felt good knowing I was getting some nutritional benefits to go with my happy taste buds.

Nouveau Roasted Potatoes

(I also had to give them a sophisticated name because I am just so impressed with myself.  Ha!)

Ingredients

4 Sweet Potatoes or Yams, chopped into 1 inch cubes

2 medium Red Onions, sliced

2 tablespoons fresh Cilantro, chopped

2 tablespoons dried Tarragon

2 tablespoons Olive Oil

1 teaspoon Sea Salt

1/2 teaspoon fresh Cracked Pepper

Directions

Preheat oven to 350 degrees.  Arrange sweet potatoes and onions on a cookie sheet covered with cooking spray.  Toss with olive oil, herbs and salt and pepper.  Bake in oven for 30 minutes or until potatoes are golden brown and onions are caramelized.

A Taste of Home

I was running the other morning at Bootcamp and for some reason my mom's pasta fagioli popped into my head. I haven't had it in a really long time...like years, but for some reason I thought of it. Of course, then I had to locate her recipe and make it immediately!

I could not wait to run to the market and then run home to start making it. Just like any memory of childhood, experiencing it as an adult sometimes is totally different and familiar all at the same time. For me, I never realized how simple this soup is to make, but the flavors are still so developed. Warms my soul and reminds me of home, even though home is only 4 miles away. The weather has been so volatile lately, I feel like there are still several more rainy days lingering to enjoy a hearty soup like this!

Pasta Fagioli

1 cup chopped onion

2 Tablespoons Olive Oil

1 cup chopped celery

1/2 garlic clove minced

1 cup pasta sauce

1 quart water

1 cup small pasta shells

2 cups cannellini beans

1 teaspoon salt

1/2 teaspoon pepper

fresh chopped parsley

Parmesan Cheese

Saute onions, celery and garlic in olive oil for 10 minutes or until soft. Next, add pasta sauce and simmer for 10 minutes. Add water and bring to a boil. Boil 10 minutes, then add pasta and beans. Continue to boil for 10 minutes. Turn off heat, add salt, pepper and parsley. Serve with Parmesan Cheese on Top. Enjoy!