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Carrot "Picadillo"

2 large carrots, peeled and grated
2 tablespoons olive oil
1/2 Roma tomato, chopped
2 tablespoons red Bell pepper, chopped
2 tablespoons green Bell pepper, chopped
1/2 tsp. granulated garlic
1/2 onion, sliced or chopped
salt to taste
In a little bit of water, put the carrots to cook until tender, then add the other ingredients and cook till golden and soft.
Serve as a side dish with rice, baked yams
or mashed potatoes.


Mediterranean Potatoes

2 potatoes, peeled and cubed
4 big, pepper-stuffed green olives, drained
and sliced
1 small onion cut in half (unless you are a
big onion lover and do not mind finding it in your food)
1/2 Bell pepper in strips (could be either red or green)

1 Roma tomato, chopped
1/4 tsp. oregano (powdered)
salt to taste
2 cloves garlic, crushed
2 tablespoons olive oil
1 tsp. paprika

Put the oil in a deep skillet and add all the
ingredients, putting also a little bit of water.
Cook on a medium heat, until the potatoes
are done. Watch so that they won't stick to
the bottom of the skillet because you
shouldn't use too much water at a time
so that you won't "wash away" the flavor
of the dish. Serve with anything you like.