I think I’m in love… with these tender fingerling potatoes. They are low in guilt and perfect tossed into a paper sack and kept secret from everyone else. Great go-for-a-ride-in-the-car food! Seriously though, I love fingerling potatoes because they are nice and small, don’t take long to cook, and are a great side dish for so many different meals.
In this post you will see:
1) My short, but happy, review of Cooking Light: Complete Meals in Minutes
2) Photos of recipes I’ve made from its pages
3) A giveaway, I’ve got an extra copy of this book for one lucky U.S. reader
4) The recipe for these lip smacking fingerling potatoes
This recipe, and over 700 others are now available in one handy book from Cooking Light. Look for Complete Meals in Minutes at your local book store or at Amazon, I know you’ll love what you find inside. I did and am thrilled to have it as the newest member of my cookbook library. Cooking Light has packed hundreds of easy recipes into its pages, all of which can be prepared in less than 30 minutes, many in only 15!
In this book you’ll find great advice on how to maximize your time spent in the kitchen so that meals can be speedy but still good for you and your family. You’ll find appetizers, beverages, salads, soups, sandwiches, savory main dishes, and desserts, all of which can be made in 15, 20, or 30 minutes.
The recipes that I made were all from scratch, though some called for precut vegetables from the produce section. This can be a real time saver in the kitchen. Purchasing a 12 oz bag of fresh green beans that are already trimmed can save up to ten minutes prep time. You’ll find all sorts of hints like this throughout this great book.
Each recipe has a complete nutritional analysis, great for those watching their weight or who need to monitor certain levels in their diet. This book also comes in three ring binder format, allowing the book to lay flat while you cook your dish.
So far I’ve made these amazing fingerling potatoes (recipe below or on page 450) as well as the following recipes:
|Mongolian Beef – page 201|
|Hoisin Pork – page 243|
|Chicken Strips – page 264|
|Lemon Basil Chicken – page 289|
Everything has been delicious so far. When I made the Lemon Basil Chicken the recipe included a Basil Aioli sauce, which I didn’t really care for. The chicken was fabulous though and didn’t need any sauce in my opinion. I’ve never had Aioli sauce before, so maybe it’s just not my thing. :-|
I can’t wait to make more from this book, I hope you get a chance to check it out! One of you will win a copy, and all you have to do is leave a comment on this post. Make sure I can get a hold of you (if your email isn’t set in your blogger profile, be sure to do that). Giveaway ends on December 3, 2010 at midnight. Winner will have 72 hours to respond or a new winner will be drawn.
For up to 3 additional entries (Leave SEPARATE comments for EACH entry!):
1) Tweet this giveaway and leave the link to your tweet in the comments (you can copy me on twitter @amandascookin)
2) Become a subscriber or a follower of this blog and mention that in the comments
3) Like Amanda’s Cookin’ on Facebook and leave a comment saying you did
Roasted Fingerling Potatoes with Rosemary
from Cooking Light Complete Meals in Minutes
(Recipe reprinted with permission)
1 1/2 pounds fingerling potatoes, sliced lengthwise
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 475 F. Combine potatoes, olive oil, and rosemary in a large bowl, tossing to coat the potatoes.
Arrange potatoes in a single layer on a baking sheet. Bake for 15 minutes or until potatoes are browned and tender. Sprinkle with salt and pepper.
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