Seasonal Ontario Food

This should be called "I Don't Wanna Cook". But, as ever, I want to eat, so some semblance of cooking it had to be. It wasn't half bad either, but hey! Cheese, potatoes, potatoes, cheese. Of course it wasn't.

I think of this more as a vegetarian main dish - round it out with a salad - but you could keep the cheese down to a dull roar, and serve it as a side dish as well.

4 servings
1 hour 30 minutes - 30 minutes prep time



8 medium red-skinned potatoes
2 medium onions
3 tablespoons sunflower seed oil
1 to 3 dried red chiles
2 teaspoons oregano
a little salt
200 grams ( 1/2 pound) feta cheese

Wash the potatoes and cut them into sixths or eighths. Boil them until barely tender.

Meanwhile, peel and slice the onions. Add them to the potatoes for a few minutes just before they are done, then drain them and toss them in a shallow 2.5 or 3 quart baking dish.

Preheat the oven 350°F. Grind the chiles and toss the potatoes and onions with the chiles, oregano and a little salt. Keep the salt down though, because the cheese has plenty. Crumble the feta cheese, and mix it in gently.

Bake the casserole for about 1 hour, until the potatoes and cheese begin to brown.




Around this time last year, I made Broccoli Stem Cole-Slaw and Macaroni & Cheese.