Potato, Pesto & Green Bean Salad

The coals are burning down beautifully for the 28-day matured rib-eye steaks that are busy marinating. I have tried all sorts of marinade ... those with beer, wine, tomato sauce and other.  The best I have come up with is really simple, as it seasons and salts at the same time.   Add 2 Tbsp soya sauce and 1 Tbsp fish sauce (yip, fish sauce, and don't drop it on the floor - you will be sorry) to a deep flat bowl.  Season with salt and pepper, mix well and  add steaks.  Marinade for min 20 min and max 2 hours at room temperature.  Turn once or twice to coat both sides.

Okay, back to what to serve on the side? I LOVE, LOVE, LOVE potato salad, but hate 'death by mayonnaise'. I did find in the store the other day a mayonnaise that claimed to be 'lighter than light', but it tasted like plastic - so not an option for me the non- mayo lover.  Mmm let's turn up the volume on flavour and keep the calories down (besides the potatoes) to an all-time low.  How about a potato, pesto & green bean salad?

POTATO, PESTO & GREEN BEAN SALAD
~ Eatloveplaywithfood.blogspot.com ~

I like to use new baby potatoes for two reasons really; - firstly to keep the delicate skin on for added flavour and secondly, when you cut them in half there is a wonderful contrast between the creamy white flesh and the rustic skin. Red potatoes or any potato variety that is recommended for making chips also works very well, just cut them into quarters to keep it bite size.
 
Use a flavoursome mushroom!  If you don't have brown chestnuts, shiitaki works just as well.  White button mushrooms are a no-go ...they are about as interesting as cardboard - tasteless and chewy.  My favourite shelf-herb at the moment is dried tarragon. French tarragon is the variety generally considered best for the kitchen, but if you don't have any, no worries, it is optional here.

This recipe is easy and suitable for 4 foodie lovers.

RECIPE
1kg baby potatoes (skin on)
250g green beans, top, tailed and cut into 1 inch lengths
1/4 cup store-bought green pesto
1 tsp salt
1/2 tsp black pepper
1 tsp dried Tarragon (optional)
1/4 cup spring onions, finely sliced
5 brown chestnut mushrooms, sliced, no stalks
2 Tbsp good olive oil
Parmesan, shaved

Steam potatoes until tender and leave to cool
Steam beans until just tender - they still need to be nutty and bright green
Toss the beans whilst still warm in a bowl with pesto
Cut the potatoes in half lengthwise and season with salt, pepper and tarragon
Add dressed green beans, spring onions, mushrooms and olive oil and toss lightly
Sprinkle with some Parmesan

I like to serve this at room temperature, but it is also awesome served warm.

Time to go and BBQ, enjoy a glass of Chardonnay and catch up with my hubby on what he's been doing all day in his office!

          ~ Michelle ~

Turkey Stuffed Potatoes

So here is a really easy whip-me-up healthy Friday dinner with all the protein and carbs. you need.  I am home alone, so really perfect when you need to cook for one.  Makes 2 portions. Here we go ...

www.facebook.com/Eatloveplaywithfood
Turkey Stuffed Potato

2 big potatoes
350g turkey fillets
1/4 red pepper, large dice
1/4 yellow pepper, large dice
1/4 green pepper, large dice
1/2 red onion, chopped
1 clove garlic, finely chopped
1 Tbsp wholegrain mustard
1/2 cup light cream

Pre-heat oven to 180'C (370'F)
Wash potatoes, DRY and bake for 1 hour directly on the oven rack, turning once over
Meanwhile, chop turkey fillets into slithers and mix with your favourite spices
Add a little oil to a frying pan, heat and toss turkey until golden brown
Add all other ingredients and stir well
Adjust heat to a low temperature, lid on and cook for about 10 min until peppers are tender
Remove potato from the oven
Slit open and add a dollop of butter (herb or garlic butter also works well)
Load with filling and garnish

This is really wholesome and healthy as well!

Potato Square Puffs

www.facebook.com/Eatloveplaywithfood
Potato Square Puffs

Another great sunny weekend and time to put a flame to the BBQ.  I am a cheese addict, so when I found this recipe, it went on the TO-COOK list immediately. These delish little potato sides work well next to some grilled chicken and crunchy green salad. 

3 cups cooked, mashed potatoes
2 eggs
1/3 cup sour cream
1 heaping cup cheddar cheese, grated
2 Tbsp Parmesan, grated
2 Tbsp garlic chives, finely chopped
Salt and black pepper to taste

Preheat oven to 200 'C 
Lightly grease a 9 well (square or round) muffin pan
In a bowl whisk eggs then mix in the sour cream
Stir in both cheeses and the chives
Add potatoes and mix well 
Spoon mix into pan filling cups slightly below the top 
Bake 25- 35 minutes until they pull away from the sides and are brown
Remove from oven, cool for 5 min before serving


Garnish with some extra sour cream

Potato Wedges with Smoked Paprika, Rosemary & Garlic

Now here is a great snack or side dish with anything.  It is affordable for entertaining and above all is oh-so-easy.  Here we go ... (suitable for 4 foodie lovers)

Potato Wedges with Smoked Paprika, Rosemary & Garlic

500g small to medium potatoes, cut into quarters lengthwise
4 tbs olive oil
3 cloves garlic, finely chopped
1 tbsp fresh Rosemary, chopped
1 tsp salt
1 tsp black pepper
1 tbsp smoked paprika

Heat oven to 200'c
Place potatoes on a baking sheet
Add olive oil, garlic, rosemary, salt, pepper and paprika
Toss with your hands to ensure all is mixed well
Bake as a single layer for 1 hr, turning half way through
Serve with pretty much everything, but herb cream cheese works best

Enjoy!