Spicy Oven Fried Potatoes

I'm not sure where this recipe came from, but it was in my "recipes to try" section when I was looking for a side dish last night. I've never broiled potatoes before, but between that and making wedges rather than cubes, it came together a lot quicker than my usual potatoes.'

3 medium potatoes

2 T. margarine (I used olive oil)

1/2 t. dried basil or oregano

1/4 t. garlic salt

1/4 t. paprika

1/8 t. pepper

Preheat broiler. Scrub potatoes and cut into slices or wedges. Melt margarine. Place margarine and spices in large bowl or resealable bag. Place potatoes in single layer on cookie sheet. Broil potatoes about 5-10 minutes on each side until golden brown.

Coconut French Toast

I first saw this when several friends ordered it at a cafe in Costa Mesa. When I told John about it he insisted I try it, so I first made it for Valentine's Day a few years ago. It's now a standard favorite of ours. French toast, coconut, mango and raspberries.... four of John's favorite foods. What's not to love?

4 eggs
1/3 c. milk
1/2 t. cinnamon
1/2 t. sugar
4 pieces of bread
1/2 c. flaked coconut

Soak bread in mixture for 1 minute each side. Coat both sides in coconut. Bake on a greased cookie sheet at 475° for 5 minutes each side.

Serve with diced mango, raspberries and whipped topping.

Calypso Beans N Rice

I got this recipe from some frugal cookbook which calculates the cost per serving for each recipe (this was supposedly .42.) It was cheap to make with ingredients I nearly always have on hand. This can easily be made vegetarian. Maggie loves this too (I think she has a thing for curry). Very yummy and easy to make. Not a lot of hands on effort, but it does take a while for the rice to cook.

1 can black beans, rinsed

1 small red onion, thinly sliced

2 T. balsamic vinegar

1 T. olive oil
1 onion, chopped

4 large garlic cloves, pressed

1 cup brown rice

2 cans chicken broth

1/4 c. water

1/2 t. curry powder

salt and pepper to taste

pinch of cayenne pepper

Combine the first three ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper to taste. While the beans are marinating, heat oil in a saucepan over medium-high heat. add onion and garlic and saute until onion is soft. Add rice and stir. Add broth, water, curry powder and cayenne pepper and blend well. Bring everything to a boil stirring well. Reduct heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 20 minutes (REAL LIFE: this took almost an hour). Salt and pepper to taste and serve in bowls.