Red & Blue Herbed Potatoes

While I haven’t been here—at The Sensitive Pantry—so often lately I have been out and about with friends and family. In between we’ve been dodging (or not) hurricanes and freak October snowstorms that have left us on two occasions without power for more than 5 days each time.

Yes, life has been clipping along at a fast pace. Even so, the individual events—in snapshot form—hold good memories. Lovely images of friends walking together on the beach, meeting up at the farmers’ market with someone who gets as excited as I do about organic vegetables, and the sounds of generators humming throughout the neighborhood while we chat lazily with the folks next door.

One of the highlights of my fall weekends is coming to a close and I’m feeling blue about it. Most Sunday mornings I grab my shopping bags and head out to one of two local farmers’ markets. Most times I meet up with Stephanie from Gluten-free by Nature (and on occasion Amber from Bluebonnets and Brownies) to stroll about in the perfect weather, gushing over organic broccoli raab and San Marzano tomatoes (sigh), delighting over the fresh fish, checking out the adorable alpaca and catching up on all that’s going on in our separate worlds.

It’s pretty simple—it makes me really happy to spend a few hours this way every week. Really happy. So easy to do. So simple. So nourishing—in so many ways.

Come to find out there’s a winter market about twenty minutes away. Bazinga!

Up next—homemade roasted tomato ketchup from organic San Marzanos!

Red & Blue Herbed Potatoes

One of the organic farmers offers a great selection of potatoes. The red and blue varieties are boldly colored throughout. This quick recipe is as simple as it is beautiful.

Preheat the oven to 400 degrees. If you have a convection oven use the Convect Roast setting.

Scrub and dry:

About 8-10 small to medium organic red and blue potatoes

Cut them into equal sized pieces. I cut mine in half long-ways and then in about 3/8 inch strips (again cutting along the long side).

Rinse the potatoes in cold water and dry thoroughly.

(I used a ziploc bag for the next two steps.)

Toss with:

1 1/2 teaspoons olive oil

Sprinkle and toss to coat with:

2 teaspoons almond flour
2 teaspoons grated pecorino romano cheese
1 1/2 teaspoons mixed dried herbs: thyme, sage, rosemary, oregano
salt and pepper

Place the potatoes in a cast iron frying pan and roast in the oven for about 20-25 minutes until fork tender.

Makes about 4 servings.

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Link up your farmers’ market recipes!

Stephanie and Amber created some really wonderful dishes from their farmers’ market purchases—a lovely Pumpkin Sage Cake (gluten-free and vegan) from Steph and mouth-watering Kielbasa, Apple and Kale Hash from Amber (naturally gluten-free).

Have any favorites you’d like to share?

Recipes are not restricted to allergen-free recipes. Link sharing available through December 15, 2011.

Baked Breakfast: Quinoa Oatmeal

My new favorite breakfast. And, it’s packed with lots of great stuff.

Three kinds of fruit—blueberries, peaches and pears—quinoa, oats, coconut yogurt or applesauce, almond flour and almond milk. Mix them all together and you’ve got a great hot breakfast boasting a complete protein and lots of fiber, magnesium, and iron.

Plus it’s a cinch to pull together on a busy morning and makes enough for a few day’s worth of warm yummy breakfasts for a couple or a complete breakfast for a growing family.

Imagine this yumminess warm from the oven and topped with a great big dollop of coconut yogurt. Yep, that’s exactly how I like it.

Baked Quinoa Oatmeal

Preheat the oven to 350 degrees.

Mix in a large bowl:

1 cup quinoa flakes
1 cup almond flour
½ cup gluten-free rolled oats*
½ cup flaked coconut (unsweetened)
1 teaspoon cinnamon
¼ teaspoon ground ginger
pinch of allspice
½ teaspoon salt

Mix in a separate bowl or measuring cup:

¾ cup almond milk
¼ cup coconut yogurt or applesauce
¼ cup maple syrup

Pour the wet ingredients into the dry ingredients. Stir to combine. Set aside.

In a deep dish pie plate or 8” square glass baking dish sprinkle:

1 cup blueberries
1 pear, diced into about 1/2 inch cubes
1 peach, diced into about 1/2 inch cubes

Spoon the quinoa mixture over the fruit.  Sprinkle top with about a tablespoon or two of each: quinoa flakes, oatmeal and flaked coconut.

Bake at 350 degrees for 30 minutes. The top should be golden brown and fruit bubbly. Serve warm topped with coconut yogurt.

Makes about 6-8 servings.

*If you prefer not to use gluten-free oats you can substitute with an equal amount of quinoa flakes.

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