Tuesday, November 15, 2022

Frittata and A Recipe Using Better Than Boullion

Always in my refrigerator!
I use this chicken base for everything.
It was a great addition to curry-roasted vegetables.

This frittata with the leftover vegetables was quite delicious!

Usually I do not copy other people’s work, but I recently found a recipe for curry-roasted vegetables and liked it. Since this recipe was in an advertisement for the ingredient Better Than Bouillon, I thought the owner would even appreciate it if I reproduced it! I am very fond of Better Than Bouillon products (and they don’t reward me in any way for saying so). 

The original recipe calls for potatoes, but I added onions, bell peppers, carrots, and one hot pepper, all in good-sized chunks. And then I used the leftovers to make my very nice frittata, topped with cheddar and Panko bread crumbs.

Curry Roasted Potatoes


2 tbspBetter Than Bouillon®Sautéed Onion Base [OR Chicken Base]
¼ cupolive oil
1 tbspcurry powder
1 tbsptomato paste
1 tsppaprika
2 clovesgarlic, minced
2 lbpotatoes, chopped


  • 1

    Preheat oven to 425˚F. In large bowl, stir together Roasted Onion [or chicken] Base, vegetable oil, curry powder, tomato paste, paprika and garlic until blended. Toss with potatoes until well coated.

  • 2

    Transfer to 2 large parchment paper–lined baking sheets. Bake for 25 to 30 minutes or until golden brown and tender. [I used Silpat sheet liners.]

Tip: Serve with a dollop of yogurt or tzatziki sauce if desired. My tip: serve with chutney!

Source: https://www.betterthanbouillon.com/recipes/curry-roasted-potatoes/


eileeninmd said...

Sounds yummy! I will have to try the better than bouillon.

Take care, have a great day!

Jeanie said...

This sounds good. I've never used Better than Buillion. I might have to try!

Lori said...

I use the Chicken Better Than Bouillon a lot also. Especially when I make rice dishes. This recipe sounds really good so I may have to give it a go.

Jenn Jilks said...

My daughter introduced me to that stuff! I like it.

Vagabonde said...

The frittata looks very yummy. I also use the Better than Bouillon. I’ll use it for New Year when I make hoppin’ john and turnip greens. For the greens I fry some onions then use the Better than Bouillon and smoke turkey parts, then a little balsamic vinegar, for my turnip greens – not sure that’s the southern way, but they turn out good.

Bleubeard and Elizabeth said...

I've used the onion Better than Bouillon before and it is wonderful. Thanks for this recipe. I might try your version instead.

gluten Free A_Z Blog said...

I use the Better Than Bouillon organic Vegetable- I didn't know that there is an onion one. This recipes looks wonderful.

DVArtist said...

Hmmm Better than Bouillon. I have not seen that in my stores. I would love this recipe but I don't think I could get Mr.M. to eat curry. LOL

jama said...

Sounds yummy! I need to try BTB too :).

Tandy | Lavender and Lime (http://tandysinclair.com) said...

I agree with the chutney tip. It makes any curry better. We don't get this type of product here sadly.

Iris Flavia said...

Quick and easy - and looks yummy, too!

Rajani Rehana said...

Beautiful blog

Anne (cornucopia) said...

This looks delicious.