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!

Detox time

After an amazing, yet tiring week's vacation in Puerto Plata, I'm ready for something that will help me get back on the health wagon. I took yesterday off and did groceries but didn't really plan out any meals for the week. I've decided that soup is on the menu tonight. I'm disappointed that I didn't remember to buy celery, but I'll have to do without. I generally make minestrone soup, but have no beans or regular potatoes. SO, what I've got here is a homemade vegetable soup, chock-full of deliciousness!

Veggie Soup for the "gotta make up for the terrible eating on vacation" Soul

Your shopping list:

1-2 Tbsp Olive oil
1 large onion, diced
4-5 garlic gloves
1 large sweet potato, cut into bite sized pieces
1 med zucchini, chopped
2 med carrots, chopped
1 head of broccoli, chopped
handful of green beans, cut into bite sized pieces
handful of spinach
1 large can diced tomatoes, no salt added
handful of mushrooms, sliced
turmeric, to taste
1 litre chicken broth
salt and pepper, to taste
oregano, to taste
basil, to taste

What to do with it:

1. in a large pot, heat olive oil
2. add onion, garlic and carrots to pot and  cook, stirring often for 5 mins
3. add green beans, zucchini to pot and stir well
4. mix in diced tomatoes, mushrooms and broccoli
5. pour broth into the pot and stir in seasonings
6. simmer for 20-30 mins (or until veggies are cooked enough for you)
7. Enjoy :)

2 for 1 Recipe!

I love when a recipe includes both the main event and a little something for the side. I have a hard time deciding what sides go well with whatever type of meat I'm cooking. I'm known to just make all of my favourite recipes and pretend they mesh. I rarely plan far enough ahead to properly marinade my chicken, but when I do it's always worth it. This chicken recipe is flavourful and a little more exciting than your average breast.
If you're looking for a great warm quinoa recipe, look no further. Before I found this recipe, I always made cold quinoa salads (like this one). While they are delicious, I hate waiting for them to cool and having to pack my lunch in two containers to avoid heating cucumbers. If you were wondering, sauteed cucumber is revolting.

The list may seem long, but your shopping and prepping will be over before you know it!

Marinated Chicken & Quinoa Salad with Lemon and Mint

from Weber.com by Jamie PurviancePrep time: 25 minutesMarinade time: 2-4 hoursGrilling time: 8-12 minutes

Your Shopping List:

• 4 boneless, skinless chicken breast halves, each about 6 ounces (washed and trimmed of fat)
• 2 Tbsp soy sauce (I suggest low-sodium)
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 Tbsp Dijon mustard
• 1 Tbsp ground cumin
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper

Quinoa:

• 3 cups low-sodium chicken or vegetable broth
• 2 Tbsp Extra-virgin olive oil
• Kosher salt
• 1-½ cups quinoa
• ¼ cup fresh lemon juice
• 3 scallions (white and light green parts only), thinly sliced
• 1 medium garlic clove, minced
• ½ cup chopped fresh Italian parsley leaves
• ¼ cup chopped fresh mint leaves
• 1 tsp finely grated lemon zest
• ¼ tsp hot pepper sauce (optional)
• ¼ tsp freshly ground black pepper (optional)

What to do with it:

1. Mix marinade ingredients in a measuring cup or bowl. 
2. Place chicken in a large resealable plastic bag and add the marinade. Shake it up! Place bag in a bowl and refrigerate for 2-4 hours (or however long you have). 
3. Once you are too hungry to let the meat marinade any longer, preheat your grill for direct cooking over medium heat and clean it off.
4. Remove the chicken from the bag, discard the marinade, and place the chicken on the grill breast-side down. Keep the lid closed as much as possible and grill for 8-12 minutes (turning once or twice). Once cooked, transfer the chicken to a cutting surface, and cut into 1/2 inch slices - or really, whatever size you want!

Quinoa:

1. In a medium-sized pot over medium-high heat, combine broth, 1 tbsp of oil, and 1 tsp of salt. Bring to a boil.
2. Add quinoa, and lemon juice - stir. 
3. Cover the pot, reduce the heat to low. Stir once or twice over the next 15 or so minutes. By this time, or after all of the liquid is absorbed, your quinoa will be ready. 
4. Fluff (not like a pillow - use your fork) and transfer to a bowl suitable for mixing. 
5. Add the remaining oil, salt and the rest of your ingredients listed under "Quinoa". Stir and taste. Alter ingredients accordingly. 

If you're eating the quinoa and chicken together, spread the quinoa on a serving platter and add sliced chicken.

Please ignore the HUGE piece of lettuce.

 I served mine with a pseudo Greek Salad. Enjoy!