Well, happy fall, Y’all. I don’t know where the time goes. I retired from teaching public school gifted and talented classes, district-wide. I still have a crazy-long to-do list all the time, but I pick out what goes on it! I picked up a few piano and voice students, and do a little GT tutoring, too, just for extra income and to see some of the most awesome kids anywhere.
Retirement is a wonderful thing and I’m finding time to get out from under all the clutter that accumulates when you work so hard at planning your teaching practice. I’m also enjoying more Crossfit Countdown workouts, cooking great meals for the family, and enjoying Kyler, grand grand baby. Hopefully, I’ll be sharing all the recipes here more consistently, too. That’s the plan.
So, Parsley Red Potatoes is a recipe that I use maybe once a month. I hope you love it. It’s easy and the parsley has all manner of health benefits. (anti-inflammatory properties, vitamins K and C, cancer-fighting compounds, and beta-carotene. See?)
So, into a skillet:
1 1/2 lbs red potatoes, scrubbed and cut into bite-sized chunks
1 TBSP coconut oil
1 medium onion, chopped
1 small clove garlic, crushed (or, throw in some Garlic Gold Nuggets)
I sauté this, stirring often, for 7 minutes.
Next, I add:
1 cup chicken bone broth (or normal chicken broth)
3/4 cup fresh parsley, chopped (yes, it looks like a lot – it will cook down so much)
I bring this to a boil in the skillet, then turn it down, and put a lid on it to simmer for maybe 10 minutes, until the potatoes are tender and liquid is reduced.
I serve these as a side and put more fresh parsley on the top.
They are awesome with grass-fed burgers and lots of roasted vegetables, fast, healthy and EASY!