Sorry, I'm not clear on something - is balsamic vinegar recommended on this program?
I thought it was more or less like sugar.
Or does it depend on the individual?

Thanks, Sarit

: Oh My I found another recipe that I
: tried and loved and would like to
: share with you all.

: I made a few adjustments to the
: original recipe and glad I did
: these were AMAZING!!!!

: 2 tablespoons olive or canola oil
: 2 pounds small red potatoes,
: quartered
: 1 large red onion - sliced (original
: only asked for 2 TBL green onions)
: 2.5 garlic cloves, minced (the
: original called for 6 cloves but I
: don't do well on too much garlic)
: 1 teaspoon dried thyme (I used dried
: crushed thyme leaves)
: 1 teaspoon dried rosemary, crushed
: 1/8 teaspoon ground nutmeg
: 1/4 cup balsamic vinegar
: 3/4 teaspoon salt
: 1/4 teaspoon pepper

: In a large bowl mix oil, garlic,
: thyme, rosemary, nutmeg and
: potatoes. Toss to coat the
: potatoes well. Add to skillet
: heated over medium-high heat. Cook
: and stir for 2-3 minutes or until
: potatoes are hot.

: Transfer to a 15-in. x 10-in. x 1-in.
: baking pan coated with nonstick
: cooking spray. Bake at 400 degrees
: F for 25-30 minutes or until
: potatoes are golden and almost
: tender. In small bowl mix together
: the vinegar, salt and pepper; Pour
: over potatoes and toss well. Bake
: 5-8 minutes longer or until
: potatoes are tender.

: These have to be the best potatoes I
: have even eaten at this point.

: Kari