The Tastiest Taters

Have I mentioned that I love barbecuing? Pretty much everything I eat tastes better on the grill, and this recipe is no exception. That being said, if you find yourself grill-less, this tasty potato salad can also be made in the oven. The great thing about this recipe is that it tastes delicious hot, warm, or cold. It can be made ahead of time which will save you the effort of timing your meal perfectly (something I fail at).

Pistachio Pesto Potatoes

From Weber's Way To Grill
Serves: 4-6
Prep time: 15 minutes
Cook time: 25 minutes (half boiled, half grilled)

Your Shopping List:

1 garlic clove
1 cup tightly packed fresh basil leaves
1/4 cup shelled unsalted pistachios
1/2 cup mayo
2 tsp white wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

8 medium potatoes (the original recipe calls for yellow potatoes, but I've used various kinds)
kosher salt (if you don't have kosher, regular will do)
2 large red or yellow pepper
2 Tbsp olive oil
freshly ground black pepper
2 Tbsp torn fresh basil, optional

What to do with it:

Pesto

1. In small food processor, mince garlic cloves
2. Add basil and pistachios, and pulse until they are finely chopped
3. Mix these ingredients together with the mayo and white wine vinegar
4. Set aside until your vegetables are cooked 

Veggies

1. Cut washed, unpeeled potatoes in half lengthwise and then in thirds and place in a large pot
2. Cover potatoes with water and bring to a boil
3. Reduce heat to a simmer and cook potatoes for 5-10 minutes, or until barely tender
4. Cut peppers into 3 inch chunks
5. Drain water and toss the potatoes and peppers in olive oil and salt
6. Pre-heat the grill and a grill pan to medium
7. Grill the potatoes and peppers over direct heat for about 10-15 minutes, turning occasionally, until the potatoes are nicely seared
8. Remove from heat and return to the pot or a new bowl
9. Toss veggies with pesto and garnish (optional)
10. Eat them now or wait until later!

A taste of thai

I've been somewhat restricted in what I can eat because my dentist wants me to eat "soft foods" to help with jaw issues. On Valentine's Day, Matt and I had a low-key evening and ordered thai. As always, I wanted Pad Thai, but was also tempted by a red curry dish. So, we ordered both! We both agreed that the curry was pretty much amazing. The vegetables were soft enough that I barely had to chew them, and the flavours were amazing. Now it's all that I want to eat!

Last night I came home from the gym and didn't think I had enough of the veggies called for to make the curry myself. I decided to substitute a few things and this is what I got:

Red Thai Curry Chicken & Vegetables

Your Shopping List:

1 Tbsp sesame oil
1/2 Tbsp grated ginger
2-3 garlic cloves, minced
1 lb chicken breast, cut into bite sized pieces
1 medium red pepper, chopped
1 small onion, diced
2 medium carrots, peeled and sliced 
1 medium zucchini
1 can coconut milk
1 Tbsp cornstarch
2 Tbsp red curry paste
1/3 tsp coriander
1 tsp fish sauce
pepper, to taste



What to do with it:

1. Heat sesame oil in a large deep pan or work over medium heat
2. Add garlic and ginger to the pan and stir for 30 seconds
3. Add chicken to the pan and fry, stirring often, for 3-5 minutes (or until chicken is cooked on the outside)
4. Mix in onion and cook for 2 minutes, stirring as needed
5. Add remaining veggies to the mixture and cook for 5 or so minutes
6. In a small bowl, mix together cornstarch, red curry paste and a bit of coconut milk
7. Mix in the cornstarch concoction and the remaining coconut milk to the pan
8. Add fish sauce, coriander and pepper
9. Stir well, and simmer for 5-10 minutes (if you want your veggies soft, cook for longer)
10. Ensure that the chicken is cooked before serving
11. Serve with jasmine rice or rice noodles
12. Enjoy!