Show #6 July 27, 2004 Robert's Most Yum Moroccan Potatoes Ingredients 2 large potatoes 3 garlic cloves minced 1 tablespoon paprika 1 teaspoon cumin 1/2 teaspoon salt 1 tablespoon red wine vinegar 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice 1 green bell pepper diced 4 stalks celery sliced 1 bunch of fresh flat-leaf parsley chopped Procedure Slice the potatoes into 1/8" pieces. In a mixing bowl, put the potato slices and all other ingredients. Oil a casserole baking dish and pour in the potato mixture. Preheat the oven to 375 degrees. Bake covered 30 minutes and uncovered 30 minutes or until the potatoes are tender. Enjoy Robert's Most Yum Moroccan Potatoes! Apricot Chutney This recipe is a variation of one by Barbara Kahn from her cookbook The Organic Gourmet. It is used with her permission. Ingredients 2.5 pounds of fresh, pitted apricots (5 cups of sliced apricots) 1 sweet onion chopped 4 cloves of garlic minced 1.5 tablespoons of fresh ginger peeled and minced 3 jalapeno peppers diced 1 cup of golden raisins 1/6 cup of yellow mustard seeds 1 stick of cinnamon or 1 tablespoon of ground cinnamon 1.5 tablespoons of freshly ground corriander 1 cup of apple cider vinegar (or replace with 1 cup of water if a tart chutney is not desired) 1 cup of water Procedure Put the apricots and 1 cup of water and 1 cup of apple cider vinegar (or water) into a pot and bring to a boil. Reduce to a simmer. Add the remaining ingredients and stirring often, simmer for 1 hour (or until the mixture is thickened). Hummus This recipe is a variation of one by Barbara Kahn from her cookbook The Organic Gourmet. It is used with her permission. Ingredients 3 cups cooked garbanzo beans (chickpeas) 1 cup tahini (sesame seed paste) 3 large cloves garlic minced 1/4 cup extra virgin olive oil 1/3 cup lemon juice 1/2 cup fresh flat-leaf parsley chopped salt to taste Procedure Using a food processor, puree the garbanzo beans. Add the remaining ingredients to the food processor bowl and combine with the garbanzo bean puree. Serve with toasted pita bread triangles and belgian endive leaves.