chili roasted potatoes

1 1/2 pounds small red skinned potatoes quartered
extra-virgin olive oil, to coat
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
salt and pepper

Preheat oven to 375 degrees F.

Drizzle potatoes with a generous pour of olive oil. Toss potatoes with seasoning and course salt and pepper. Place potatoes on nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

** I use any old kind of potato and it works just fine!

Peach Butter with Cardamom

By popular demand (aka to appease the one person who asked for it) here is a recipe for peach butter. I have not tried it yet, but I think it looks really good.

Peach Butter with Cardamom

2 1/2 cups ripe peaches, peeled,pitted and sliced (about 1 pound)
To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg or ground nutmeg

Stovetop instructions: Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes. Store, tightly covered, in refrigerator.

Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens.