Recipes From Idaho

Chili topped fried idaho fries

Ingredients:
For the chili
8 oz. 90% lean ground beef
1 large onion, chopped
2 teaspoons minced garlic
1 8-oz. can tomato sauce
1 tablespoon cider vinegar
1 - 2 tablespoons chili powder (to taste)
1 15-oz. can red kidney beans, drained
1/4 teaspoon salt

For the potatoes
1/2 of 26-oz. package frozen shoestring Idaho potatoes
2 tablespoons olive oil
Garnish suggestions:
2 green onions, chopped
1 jalapeno pepper, seeded and minced
1 cup canned baby corn
1 small red pepper, chopped

Directions:
Prepare the chili. (Chili can be made ahead of time and
refrigerated; reheat before serving.) Over medium-high
heat, in a medium stock pot, cook the beef, onion and
garlic for 5 minutes, or until meat is no longer pink.
Add remaining ingredients and simmer 5 more minutes.

Prepare the potatoes. Over medium-high heat, in a large
non-stick skillet, heat olive oil until hot. Carefully
add the frozen potatoes. Cook potatoes, stirring and
lifting the bottom ones so they all cook evenly, for 10
minutes.
Reduce the heat to medium-low. Oil the bottom of a large
Dutch oven or soup pot; place the pot on top of the
potatoes to weight them down (place something in the pot
to serve as a weight--a brick or two works well). Cook
potatoes, weighted, for another 4 minutes.

Remove brick and soup pot; invert potatoes onto a
serving platter. Top potatoes with the hot chili.
Garnish with your choice of chopped green onions, minced
jalapeno, baby corn and chopped red pepper.

~~~~~~~~~~~~~~~~~~~~~~

Roasted Potatoes And Vegtabels

Ingredients:
2 Idaho Potatoes, (1 pound) cut into 3/4 inch cubes,
about 3 cups
1 small eggplant, about 8 ounces, cut into 1-inch cubes,
about 3 cups
1 red bell pepper, about 8 ounces, cut into 1-inch
cubes, about 1 cup
1 red onion, cut into large cubes, about 1 cup
2 tablespoons olive oil
1 teaspoon dried rosemary leaves, crushed

Tomato Sauce:
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 28-ounce can crushed tomatoes
1/4 cup freshly chopped basil (or 2 teaspoons dried
basil)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces fusilli or penne pasta
Optional:
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pitted chopped Calamata olives (or regular
black olives)

Directions:
Preheat oven to 450°F. In a large roasting pan combine
diced potatoes, eggplant, red pepper and red onion.
Sprinkle with olive oil and rosemary; toss to coat
thoroughly. Cook 30 to 35 minutes or until vegetables
are tender and browned.
Meanwhile, bring large pot of water to boil over high
heat. Cook pasta according to package directions. Drain.
In large serving bowl, combine cooked pasta, roasted
vegetables and tomato sauce. Toss to mix thoroughly.
Stir in Parmesan and olives, if desired.

To Prepare Sauce:
In 2-quart saucepan, heat olive oil over medium-high
heat. Add onion and garlic, stir for 5 minutes or until
softened. Add tomatoes, basil, thyme, salt and pepper.
Bring to boil; reduce heat. Simmer, uncovered for 20
minutes or until thickened