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!

Blast From My Past

I really, really, really love pasta.
I really, really, really love cooking.
I really, really, really hate doing dishes.

This recipe is perfect because it only incorporates two of those things: Pasta & Cooking.

This one-pot meal is great because you don't wind up doing dishes for meat, sauce and pasta. It's one of my favourite meals and reminds me of living at home when my step-mama was doing some of the cooking. I've taken the recipe and modified it to suit my taste buds & hatred of doing dishes.

"Blast From the Pasta"

Adapted from Crazy Plates Cookbook

Your Shopping List:

1lb or so of Extra-lean ground beef or turkey
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 tray of sliced mushrooms, or a handful that you will slice yourself
1 28oz can of diced tomatoes, no salt added
1 can cream of mushroom soup (look for some without MSG)*
1 can of tomato soup (no msg)
1/4 cup of milk*

1 tsp chili flakes

1/2 tsp paprika

3/4 tsp oregano

1/2 tsp chili powder2 handfuls of washed baby spinach
any other vegetables you like in pasta
3 cups of dry pasta such as penne or fusili

*if you don't have any cream of mushroom soup, you can use extra mushrooms, milk and a bit of plain yogurt or sour cream. The flavour isn't as rich, but it's still tasty!

What to do with it:

1. Cook the meat in a large non-stick pan over medium high heat (I use a deep lagostina pan that a lid)
2. When the meat is cooked through, add in the veggies and cook until they start to become tender - about 5 minutes
3. Add the canned tomatoes and soups; stir well
4. Add the remaining ingredients and bring to a boil
5. Lower heat to a simmer, and cook, lid on, for 30 minutes - stirring occasionally
6. Serve, allow to cool slightly, and enjoy!