Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pesto Potato Salad

Warm-Red-Potato-Salad (1)

This Pesto Potato Salad requires no mayonnaise so it travels well. As a side dish with chicken, pork, or beef it’s perfect. The fresh basil pesto in this Pesto Potato Salad adds so much flavor. The sweet multi-colored bell peppers add a burst of color. A few really good ingredients make this potato salad a winner.

I’m never shy about taking help from the grocery store. You can now find fresh basil pesto in the refrigerated section of your grocery store, where they display the fresh pasta and marinara sauce. This pre-made fresh basil pesto is a huge time saver. Add basil pesto to warm potatoes and they’ll soak up all those delicious flavors.

Mini Sweet Bell Peppers

Warm-Red-Potato-Salad

Yields: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 10-12 minutes (depending on potatoes and size, time may vary slightly)
Total Cook Time: 25-27 minutes
Equipment: cutting board, chef’s knife, 6-quart stockpot, strainer, large mixing bowl. spatula or long-handled spoon, plastic wrap.

Ingredients:
2 pounds of red bliss potatoes, quartered (waxy potatoes work best)
1/2 cup finely diced red onion
1 cup of multi-colored mini sweet bell peppers, finely diced (red, yellow, and orange)
1 7-ounce container, Rana fresh basil pesto (found in the refrigerated section by the fresh pasta)
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Wash and scrub the potatoes from any grit. Cut them into large, bite-sized chunks. transfer the potatoes to a large stockpot. Add enough cold water to cover the potatoes by 1-inch.

Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Add a good sprinkling of Kosher salt. Cook until the potatoes are tender all the way through when pierced with a fork, 10-12 minutes. Exact cooking time depends on the size of your potato chunks and the type of potatoes.

Drain the potatoes, then return them to the same pot they were cooked in. Do not set the pot back on the heat. Let any water that may be on them evaporate from the hot pot, about 1to 2 minutes.

In a large mixing bowl add the diced red onion, diced sweet bell peppers. Next, add the cooked, still very warm, potatoes, Kosher salt, and black pepper. Start with half the prepared pesto, using a rubber spatula, toss gently to combine. If more pesto is needed, add an extra tablespoon at a time toss to combines.

 

 

Advertisements
Leave a comment »

Greek Lemon Potatoes-Lemoni Patatas

These potatoes are so delicious!
Let's Dish

Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The  lemon juice marinate gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends.

Photo Apr 26, 3 39 50 PM

The ingredients are few.  All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, low sodium chicken broth, olive oil, and Kosher salt and black pepper.

Photo Apr 26, 4 36 35 PM

Greek Lemon Potatoes

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
13 x 9 casserole dish  square or oval
3- 9 x 9 or 8 x 8 disposable pans for transport

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
4 minced garlic cloves
1 heaping tablespoon dried Greek oregano (regular dried oregano is fine)
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1 quart of unsalted chicken stock- ( you can substitute lamb or beef stock)

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip lock bag, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400 degrees F.

Evenly transfer the potatoes and marinate into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinate (sauce) left over in the (casserole dish) disposable pans after roasting.

Once cooking time is up, turn the oven to the broiler setting. Place the pans under the broiler for 5 minutes to crisp them up.

 

1 Comment »

Pico De Gallo Two Ways

 

Pineapples.jpg

Pico de Gallo is referred to as salsa fresco, a type of salsa. It’s a fresh, chunky, uncooked, and distinctly visible mixture of tomatoes, onions, cilantro, fresh chiles, lime juice, and salt. Traditional salsa has a thinner consistency with more liquid.

Who says pineapple can’t be a Pico de Gallo. I’m making some unique tacos tonight by implementing two different types of Pico de gallo as an option for a topping. My neighbor, Lucinda has few beautiful pineapple plants which are ready for harvesting.  You know they’re going to be so sweet and delicious, I knew that I had to make something using, pineapple. I’m also going to make a traditional Pico de Gallo.

Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Total Time: 25 minutes
Equipment: 2 large mixing bowls, Chef’s knife

Ingredients For Pineapple Pico de Gallo:
3 cups, 1 large pineapple, cored and diced into 1-inch pieces,
1/2 a red bell pepper, diced
1/2 an orange bell pepper, diced
1/2 red onion, finely diced
1 jalapeno, seeded and minced,
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
In a large mixing bowl add all the ingredients for each type of Pico de Gallo you choose. Toss to combine. Place in the refrigerator for 15 minutes to chill before serving.

Leave a comment »

Cooking With Farro

Oven Pan Roasted Pork Over Farro With Cranberries And Pineapple

Image

Image

Image

Farro can now be found in any local grocery store. It also can be used interchangeably with Barley. Farro has a nutty texture and usually requires soaking in water before cooking. You want to cook farro similar to how you cook pasta, al dente.

I’m going to add a few ingredients to the Farro to kick it up a bit; The Farro will act as a bed for my Oven Pan Roasted Pork Loin.

I’d better get started. I’ll post the finished dish later and let you know how Steve likes farro.

I received some great news, a long time friend of mine Beth has opened Beth’s Burger Bar. I found out today I’ve been invited to go and see how the burgers are made and take some pictures too. I’ll be hanging out with Jerry, the general manager, and owner Beth, so excited. I’m sure I’ll have a lot to talk about next week.

Yields: 4 servings
Cook time: 25-30 minutes

Ingredients:
2 cups farro
4 cups unsalted chicken broth, or water (or a mixture of both)
1/4 teaspoon Kosher salt
1 tablespoon olive oil or butter (optional)
1/4 cup dried cranberries
1/4 cup dried pineapple
2 tablespoon pistachios, chopped

Directions:
Measure 2 cups of farro into a fine mesh sieve and rinse with cold water. Drain. Transfer to a medium-size saucepot that has a lid.  Add the water or broth and salt. Bring to a boil over high heat.

Reduce the heat to low, cover and cook for 25-30 minutes until it is softened but still chewy, al dente. If there is still liquid remaining in the pot, drain it off.

Place the farro back into the same pot. Add the cranberries, dried pineapple, chopped pistachios, and olive oil or butter if using. Use a fork to gently fluff the ingredients through the farro. Transfer to a serving bowl.

 

Leave a comment »

%d bloggers like this: