Dinner was not super healthy tonight, but it was quick and easy, which meant I could go back to bed. I haven’t been feeling super.
I need a better method for getting pictures on here than my cell phone camera and Instagram. I swear, it looked much more appetizing in person than in the picture!
Rosemary Parmesan Potatoes
I made these first. I didn’t use red potatoes. They do have alower glycemic index, but I didn’t have any one hand, so I used what I had. I think they were some kind of yellow potato. Anyway. Cut the potatoes into bite sizes, cover them in the oil and seasonings, and dump them in a not very thick layer in a glass pan. I use a lot of rosemary- Saul likes Rosemary, did I mention?- a few tablespoons of olive oil, salt, and pepper. You could use garlic too, and I have sometimes, but I didn’t feel like mincing garlic tonight. Stir ’em one in a while so they crisp and brown on more than one side, and so they don’t stick to the pan so much. When they are done- about 30 minutes at 350- sprinkle the parmesan over the top and put them back in. Turn the oven up to about 425 until the cheese is brown and bubbly, then remove. Use a spatula to loosen the potatoes from the pan while it is still very hot, otherwise the cheese will cool, stick, and the whole thing will be very difficult to serve.
After I started the potatoes, I started the cabbage. I pretty much just followed this recipe. I just used a little olive oil on a brush instead of butter. I have now made it both on the barbecue and in the oven. The first time I made it on the barbecue, and it cooked but the bacon mostly didn’t get crispy, because someone though medium heat with the grill closed was too hot. So the next time I followed the directions and made sure no one second guessed me… and they burned. They were still edible, but only just. And only if you like slightly carbonized food, which I do, but most people don’t.
This time, I made them in the oven, starting at about 350 degrees. I started the potatoes, then got these ready and put them in on the bottom rack, under the potatoes. When the potatoes were done, I took them out and let the cabbage roast longer at 425.At the very end I opened the packets up, sprinkled on a little garlic pepper, and let the bacon crisp some more. It worked better; like them better this way.
It does mean that the potatoes were done sooner, so next time I will start the potatoes, then start the cabbage. When the potatoes are ready to have the cheese added, I’ll take them out and set them aside until the cabbage is done, then add the cheese. The cabbage will stay hot in it’s foil nest plenty long enough for the cheese to melt. 🙂