Tuesday, October 15, 2013
Tuesday, October 8, 2013
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Monday, October 7, 2013
From the Weekend
Happy 3rd birthday to Abigail! Last year she was not interested in the gifts at all. I thought it would be different this year, but after opening one gift, she had had enough. Her Dad coaxed her and helped her open the rest of the gifts.
They always know there will be a new book from Aunt Katie!
Cole was very interested in the gifts! Look familiar, Megan?
Enjoying some reading time with Dad. A warm thumb and monkey - does life get any better for a two year old?
Thursday, October 3, 2013
Harvest Salad
My basil plants did really well this summer. It is a good thing because the grasshoppers enjoyed it as much as we have! Here is a healthier twist on a potato salad that I just tried - a good way to use up basil.
Roasted Pesto Potato Salad
3 pounds medium-size red potatoes
1/3 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
3 garlic cloves, minced
pepper as desired
1/3 cup shredded Parmesan cheese
1/4 cup finely minced fresh basil
1/4 cup toasted pine nuts
Place cleaned potatoes in large microwave-safe bowl; cover with lid or plastic wrap. (I used a Pyrex 3-qt. casserole dish with lid and it was the perfect size) Microwave on HIGH 10-12 minutes, until potatoes are tender. When cool enough to handle, cut potatoes in halves or quarters and place in a large bowl.
Whisk together vinegar, oil, salt, garlic and pepper; pour over potatoes and toss lightly to coat. (I started out using half of this mixture, waited and then added a little more. In the end, probably 3/4 of the dressing.) Cover and refrigerate until ready to serve.
Just before serving toss in cheese, basil and pine nuts.
Later today . . .
We got our weekly Davis County newspaper today and this recipe was in it. It seems like the other paper left out an important step in the recipe. After cutting the potatoes into halves or quarters you are supposed to spray them liberally with olive oil spray and then roast them on the grill over high heat for 5 to 7 minutes, turning occasionally. When I made this the other day I was a little confused at why the title said "roasted" when there was no roasting involved . . .
Roasted Pesto Potato Salad
3 pounds medium-size red potatoes
1/3 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
3 garlic cloves, minced
pepper as desired
1/3 cup shredded Parmesan cheese
1/4 cup finely minced fresh basil
1/4 cup toasted pine nuts
Place cleaned potatoes in large microwave-safe bowl; cover with lid or plastic wrap. (I used a Pyrex 3-qt. casserole dish with lid and it was the perfect size) Microwave on HIGH 10-12 minutes, until potatoes are tender. When cool enough to handle, cut potatoes in halves or quarters and place in a large bowl.
Whisk together vinegar, oil, salt, garlic and pepper; pour over potatoes and toss lightly to coat. (I started out using half of this mixture, waited and then added a little more. In the end, probably 3/4 of the dressing.) Cover and refrigerate until ready to serve.
Just before serving toss in cheese, basil and pine nuts.
Later today . . .
We got our weekly Davis County newspaper today and this recipe was in it. It seems like the other paper left out an important step in the recipe. After cutting the potatoes into halves or quarters you are supposed to spray them liberally with olive oil spray and then roast them on the grill over high heat for 5 to 7 minutes, turning occasionally. When I made this the other day I was a little confused at why the title said "roasted" when there was no roasting involved . . .
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