• 19
Breakfast Potatoes
Serves: 4
2 cups coarsely chopped tiny new
potatoes or round red potatoes
½ cup chopped onion
½ cup chopped green or
red bell pepper
2 tablespoons olive oil
½ teaspoons salt
½ teaspoon pepper
½ cup shredded cheddar cheese
(optional)
Directions:
1. In medium sauce pot, add potatoes
and enough water to cover.
2. Season with salt to taste and heat on
Medium-High (375˚F) until water boils
3. Once water boils, cook potatoes for
an additional 4-5 minutes.
4. Drain potatoes to remove any
excess water.
5. In large sauté pan, heat olive oil
over Medium (275°F).
6. Add potatoes, onions, and bell
peppers to skillet.
7. Cook for 15-20 minutes until tender,
stirring occasionally.
8. Season with salt and pepper and
sprinkle with cheese before serving.
Homemade Yogurt
Yield: 1 quart or 8 Yogurt Jars
1 quart whole milk
1 packet (5 grams) yogurt starter
(powdered culture)
Directions:
1. Pour milk into medium sauce pot.
2. Press High (425°F) to bring milk up
to 180°F (or until milk starts to boil)
then let milk cool down to 108-112°F.
3. Dissolve powdered culture into milk,
mix well.
4. Pour mixture into yogurt jars.
5. Place yogurt jars in pot then ll pot
with water to ensure water covers at
least ¼ of the jars throughout
cooking process.
6. Press Low (100°F) and then press
“+” until display shows 130°F to
heat water (this allows milk to
maintain 110°F inside yogurt jars).
7. Continue heating for 4-4½ hours
or until yogurt has reached
desired rmness.
8. Refrigerate to stop incubation.
9. Fruit and nuts can be added to
yogurt before serving.
Tip: For the best results, use
Jump-Start yogurt starter.
Breakfast • 19
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