Sauteed Potatoes with or without eggs.

Psst...is anyone out there?

Another all too-long blog hiatus for me. I really don't have an excuse this time. Life has gotten easier as this time of year is generally more relaxed. No holidays to contend with, a break in the requirements of teaching, and a necessary hiatus in spending usually means more time at home. For whatever reason, however, I have not been feeling the blogging mojo. I think part of it was the fact that I've been eating really yummy healthy unprocessed stuff. But it's nothing gourmet. Carrots and hummus pretty much rock, but I don't want to do a blog post about it. Maybe I'll just start taking pictures of it all...and post the pictures! At least then you'd have something to drool over.

One thing we have been doing is planning our annual trip out to Portland, Oregon. This has got me thinking about Mother's Bistro, a fabulous little restauraunt right in downtown. Trust me when I say that this place is on the list of "must dos" while out west.

Until we get there, however, I wanted to share a recipe adapted from a dish at Mother's. It works wonderfully for breakfast or brunch, but has a stewy-feel that would work for dinner too.

Red Potatoes and "Gravy" (Serves a really hungry 2-3, maybe can be stretched to 4 with sides)
4- 5 red potatoes cut in bite-sized, even, pieces
1 medium onion
1 green pepper
2 garlic cloves
1/2 cup Morning Star starters crumbles (can be omitted) - just makes it a bit more filling
pepper to taste
salt to taste
1 teaspoon seasoning salt
1/2 teaspoon thyme
1/2 teaspoon sage
1/4 cup nutritional yeas flakes
soy or regular milk. 1/2 cup.

In hot skillet, throw down around a tablespoon of EVOO. Sautee peppers and onions with 1-2 cloves of garlic (minced or crushed) and some salt.

When cooked and transluscent (don't burn the garlic!), toss in potatoes, thyme, seasoning salt, and sage, then cover. The extra liquid in the vegitables should help steam the potatoes. Turn down heat so has not to evaporate liquid.

When potatoes are nearly cooked through, add in the crumbles (if desired) and nutritional yeast flakes. When the crumbles are heated, add in the milk. If the "gravy" formed by the potatoes and milk looks too thick, feel free to add more milk.

In a new skillet (preferably non-stick), break eggs after oiling. When the whites turn opaque, add a tablespoon of water and cover. Let the eggs cook over, leaving the yokes looking opaque but still very runny. Remove from heat and plate: potatoes underneath the runny eggs.

This can be easily veganized, as the eggs aren't necessary. I also think it's better with soy milk!