With a name like Walker I'm expected to be a baker... But to be honest, I prefer cooking because it allows for more creativity and less perfection!
This blog is where I'll share all of my cooking successes and fails.
I hope you enjoy these recipes as much as I do!
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
In small food processor, mince garlic cloves
Add basil and pistachios, and pulse until they are finely chopped
Mix these ingredients together with the mayo and white wine vinegar
Set aside until your vegetables are cooked
Veggies
Cut washed, unpeeled potatoes in half lengthwise and then in thirds and place in a large pot
Cover potatoes with water and bring to a boil
Reduce heat to a simmer and cook potatoes for 5-10 minutes, or until barely tender
Cut peppers into 3 inch chunks
Drain water and toss the potatoes and peppers in olive oil and salt
Pre-heat the grill and a grill pan to medium
Grill the potatoes and peppers over direct heat for about 10-15 minutes, turning occasionally, until the potatoes are nicely seared
Remove from heat and return to the pot or a new bowl
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:
Heat sesame oil in a large deep pan or work over medium heat
Add garlic and ginger to the pan and stir for 30 seconds
Add chicken to the pan and fry, stirring often, for 3-5 minutes (or until chicken is cooked on the outside)
Mix in onion and cook for 2 minutes, stirring as needed
Add remaining veggies to the mixture and cook for 5 or so minutes
In a small bowl, mix together cornstarch, red curry paste and a bit of coconut milk
Mix in the cornstarch concoction and the remaining coconut milk to the pan
Add fish sauce, coriander and pepper
Stir well, and simmer for 5-10 minutes (if you want your veggies soft, cook for longer)
