1 : /2 lb New potatoes cut in /2"
-chunks; : -chunks; (about 4 1/2 cups)
2 : tb Olive oil; (original called
-for : -for 4 tbs)
1 : lb Mixed fresh mushrooms;
-halved : -halved or quartered
1 : c Sweet red bell pepper; cut
-in : -in 1/2" chunks
1 : ts Minced garlic
1/2 : c Sliced green onions or
-scallions : -scallions
1 : ts Salt
1/2 : ts Crushed thyme
1/2 : ts Ground black pepper
2 : tb Extra-virgin olive oil
1/2 : tb Ground coriander
1 : ts Ground cumin
1/4 : ts Herb salt (I used more, see
-recipe : -recipe below)
1/4 : ts Cayenne
1 : /2 lb Small okra, rinsed and
-patted : -patted dry
Olive : Olive oil spray
6 : Lemon or lime wedges
0: TO PREPARE FRENCH TOAST: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended
1: Place bread slices in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly
2: Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap
3: Refrigerate overnight
4: TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 c water
5: Bring the mixture to a boil over medium-high heat, stirring constantly
6: Boil for 2 minutes
7: Remove from heat and stir in evaporated skim milk
8: Let cool; transfer to a small pitcher
9: (The syrup can be stored, covered, in the refrigerator for up to 1 week
10: If desired, warm before serving
11: ) TO COOK FRENCH TOAST: Heat 1 t oil and 1/2 t butter in a 12-inch nonstick skillet over medium-high heat
12: Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side
13: Transfer the toast to a platter and keep warm in a warm oven
14: Cook the remaining slices in the same manner, using the remaining 1 t oil and 1/2 t butter
15: Serve with cinnamon syrup
16: