Documents: Special Interest: Organically Minded:

Livin’ up Those Potato and Carrot Recipes
by Joan Airey
by Joan Airey


On November 1, 2008 the fourth printing of “Good Friends Sharing Good Food” rolled off the presses.

When the first two printings of “Good Friends Sharing Good Food” sold out, I decided I would update the book and asked Joyce Stewart of Harbour Lights Bed and Breakfast of Vernon to divulge a few of her recipes. As the cookbooks forward states Joyce is a marvelous cook always willing to share cooking tips and recipes.

A percentage of the cookbook proceeds will be donated to Cancer Care Manitoba’s new facilities being built in Brandon in memory of my sister-in-law Joan Sutherland who lost her battle with cancer April 5, 2008.

Over the years I have written cooking columns for Manitoba Co-operator, Grainews, and Manitoba Charolais Newsletter. When my children all left home and started calling for recipes I decided it was time to compile a cookbook. My recipes have been published in Harrowsmith Cookbooks, Taste of Home and Quick Cooking. Many friends have shared recipes with me so I have included their name next to the recipes. I’ve created some of the recipes in my kitchen all of which use readily available ingredients.

July 17, 2011

It’s a custom for the grandchildren to help me plan the menu ahead of time, when we know they are coming for a visit. Recently, eight–year-old Kassidy suggested we have Bull Rider Potatoes. For a moment I was slightly confused, when she commented you know the chips you made in the oven, I realized she wanted “Cowboy Fries”. When possible we cook the meal together as the kids all love to cook.

I avoid using the deep fryer when the children are cooking with me for safety reasons and the following recipes are healthier. At the moment I’m looking forward to fresh from the garden potatoes which are delicious just boiled or barbecued.

One medium potato with the skin can provide two per cent of the potassium, per cent of the carbohydrates, twelve per cent of the fibre, and forty five per cent of the Vitamin C needed in a day based on a 2000 calorie diet. The same potato is also a good source of vitamin B6, thiamine, iron, and folic acid.

Cowboys Fries

¼ cup melted butter (quarter cup)
3 Tablespoons Ketchup
1 teaspoon chili powder
1 teaspoon brown sugar
¼ teaspoon garlic powder (one-quarter)
Pinch of salt and pepper
4 large potatoes

Peel and cut potatoes into chips (French fries). Stir above ingredients in a bowl. Add potatoes until totally covered with sauce. Using a slotted spoon to place potatoes on cookie sheet covered with tinfoil. Bake at 425F for 50 minutes or until soft.

Oven Fries

4 large baking potatoes
1 Tablespoon olive oil
2 teaspoons garlic powder
½ teaspoon salt

Scrub potatoes and cut into long wedges or strips about half an inch thick. Combine olive oil, garlic powder, and salt in a large bowl. Add potatoes and toss to coat. Place potato wedges on large, lightly oiled cookie sheet. Bake in 425F oven for 20 minutes. Remove from oven, turn potatoes, and return to oven for another 15 to 25 minutes.

Last year I taught creative cooking to a group of 4-H girls. This recipe is one they really liked.

Lemon Roasted Greek Potatoes

6 large potatoes, peeled and cut into wedges
1 Tablespoon dried oregano
¾ cup olive oil
1/3 cup lemon juice
1 ½ teaspoons seasoning salt
2 Tablespoons powdered chicken soup base
1 ½ teaspoons garlic powder
1 Tablespoon sugar
Sprinkle of pepper.

Preheat oven to 425F. Grease a large rimmed baking dish or line with foil.

To prepare vinaigrette, whisk together all ingredients except potatoes until combined. Add vinaigrette to raw potatoes and toss raw potatoes and toss to combine. Place potatoes in a single layer in prepared pan. Bake for a total of 60-75 minutes. After 30 minutes of cooking time, turn the darker potatoes over. Bake for the remaining 30-45 minutes. Let stand 5-10 minutes to cool before serving.

Carrots with Horseradish Cream Sauce

4 c. carrots, sliced length wise into sticks
½ c. mayonnaise
1 Tbsp. minced onion
1 Tbsp. prepared horseradish
Salt and pepper to taste
2 Tbsp. dry bread crumbs
2 Tbsp. butter
Chopped parsley

Cook carrots in boiling salted water until tender. Reserve quarter cup cooking liquid.

Combine mayonnaise, cooking liquid, onion, horseradish, salt and pepper. Whisk together.

Arrange carrots in 9 inch baking dish. Pour over sauce, top with breadcrumbs, parsley, and sprinkling of paprika and dot with butter. Bake uncovered for 20 minutes. Makes 6-8 servings.

I cooked the carrots for eight minutes in my microwave instead of in boiling water.

I found this recipe on the  website , everyone really enjoyed it.

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