Even though it’s still summer weather here in Cairo these days, I had a hankering for some comfort food. For me, that’s potatoes. Any way you cook them, I love them!
This recipe is based on a recipe I learned from Mary’s mother, Amal Soweiha. It has a few twists of our own, too. It is an especially useful recipe if you’re trying to lose weight. It’s full of nutrients, makes you feel full and is low in fat and calories.
- 4 medium-sized potatoes, sliced
- 4 small-sized tomatoes, sliced
- 1 large onion, sliced
- 1 liter of vegetable soup (or 1 liter of water and 2 vegetable bouillon cubes)
- 1 large green pepper, sliced
- 1 teaspoon cinnamon
- 1 teaspoon ground flax seeds (optional, but adds Omega 3!!!)
- 3 garlic cloves, minced
- 1 teaspoon black pepper
- 1 tablespoon tomato paste
1. Preheat the oven to gas mark 7 (220 degrees C or 425 degrees F)
2. Slice or mince vegetables.
3. Heat up the vegetable soup (or mix 1 liter of water with 2 vegetable bouillon cubes). Add the cinnamon, flax seeds, tomato paste, and black pepper. Simmer while you prepare the casserole.
4. Arrange the vegetables in a casserole dish, layering the different vegetables.
5. Pour the warm sauce mix on top of the casserole so that it covers the vegetables.
6. Cook in the oven for 45 minutes to an hour, or until potatoes are tender.
Serve over rice.
What other ways do you like to eat potatoes?