This last weekend a couple of my favorite blogs featured potatoes... ZestyCook...For the Love of Cooking. These blogs gave me a hankering for my Fiery Potatoes.
There is a fun little Tibetan restaurant in Salt Lake called, 'House of Tibet.' I have been eating there since I was in high school. They have a GREAT lunch time buffet that you can taste each of their fabulous, flavorful dishes. One of my favorites after their noodles with cabbage are the spicy potatoes.
I bought my office dinner from House of Tibet and every LOVED their potatoes. One of my co-workers loved the potatoes so much he went online and found a recipe similar to what House of Tibet serves. I have modified the recipe he found as I didn't feel it used enough seasoning as the original recipe called for.
Life My Fire! Potatoes:
3 large garlic cloves (roughly chopped)
3-5 tablespoons olive oil
2-3 tablespoons pepper sauce
1 tablespoon turmeric
1 tablespoon salt
2 teaspoons pepper
1 teaspoon red pepper flakes
6 medium russet potatoes (scrubbed and cut into 1 -inch chunks)
Notice from my picture I didn't include the garlic...yes, I forgot to add the garlic to the potatoes...they still turned out just as fabulous!
Preheat oven to 500 F.
Mix all the ingredients in a large bowl...you can do this on the cookie sheet you intend to bake them on...but I find it is easier to do it in a bowl. Toss and coat evenly. 
Place coated potatoes on a cooking sheet in the center of the oven for 15 minutes.
Place coated potatoes on a cooking sheet in the center of the oven for 15 minutes.Remove, scraping bottom while stirring to expose uncooked potato.
Return to oven and continue to roast an additional 15 minutes or until tender when pierced with fork.
Talk about comfort food! These potatoes can mend ANY bad day! I love that they are spicy and baked!
In same skillet, in hot oil cook onion and garlic until tender; stir in chocolate. Heat until chocolate melts.
In covered blender container, blend 1 T toasted sesame seed, chocolate mixture and remaining ingredients until smooth. 
Return mixture to skillet and stir in chicken broth. Over medium heat, heat to boiling, stirring constantly. Spoon some sauce on chicken; sprinkle with remaining sesame seed.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. 
Add the liquid, mixing until a bit loose and sticky. 
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking. Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
White Bean Chicken Chili:
If you are thinking when you start cooking, you could cook the chicken up in the heavy bottomed stock pot instead of dirtying another pan. I, however, was not thinking when I started cooking and used a separate pan. Let the chicken sit for a second or two and then chop up into bite sized pieces and set aside.
Add the chicken, tomatoes, chicken stock and seasonings, bring to a simmer. Strain and rinse both cans of white beans and add to stock pot. 
Stir carefully so as not to break up the white beans. They are much softer beans than red beans and break easily. Simmer for 15 minutes until the beans are warmed through.
I have been searching out alternatives to my Costco Calcium and got turned on to 
