Seriously, folks, this may just be the craziest blogging day of my life. I have no less than three challenges posting today. I can just hope this does not happen often. First off, it’s the 15th, so automatically it’s Eating the Alphabet day. Next, it’s the third Thursday of the month, so it’s my very own Improv Challenge day. On top of that, it is almost St. Patrick’s day, so it’s Holiday Recipe Club day, too. Now, add to that, the fact that I will be on a field trip with my Kindergartener for most of the day and who knows what things will run amok! Honestly, I will be afraid to check my email by the time I get home.
Anyway, this is the first of the posts to publish today, so this is the one with all of my worries and woes listed. I promise that if you are so sweet as to come back and read all three, you will find no other whines.
I really planned to make something Irish. ~you know, for St. Patrick’s day and all. However, I went to the library last week and checked out the most gorgeous book, Potato and Rice over which I have drooled for hours. I found a dish from which I gathered my inspiration for this one.
I must say, this was not well received by the majority of my children. For some reason, 4/5 of them do not like fresh tomatoes…or cooked sliced ones either. They had no problem with the flavor, the potatoes or the onions…just the beautiful red tomatoes. I bribed most of them with promises of cupcakes. The last one, my gagger, just managed to eat half the tomatoes. I knew not to push it with him. Anyway, I loved them and happily ate the leftovers for breakfast the next morning. The only thing I would do differently is place the onions between the tomatoes and potatoes, not under them. I think they would have been better slightly carmelized.
- 4 medium potatoes, scrubbed
- 2 large tomatoes
- 1 yellow or red onion
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 Tbsp olive oil
- ⅓ cup feta cheese, crumbled
- ¼ cup water
- salt and pepper
- Slice the potatoes, tomatoes and onion as thin as you can.
- Pour 1 Tbsp olive oil into the bottom of a 2 quart casserole dish.
- Separate the onion in to rings and layer it on the oil.
- Arrange the potatoes and tomatoes alternately around the dish, filling in the middle as pretty as you can manage.
- Sprinkle with herbs and cheese.
- Drizzle with remaining oil.
- Pour the water around the edges.
- Bake at 350 degrees for 50-60 minutes or until the potatoes are done.