3-Ingredient Roasted Parmesan Pesto Potatoes

The only thing I love more than potatoes is pasta. Pasta and potatoes are so versatile, how you you not love them? Lately, I stumbled on a new food blog that I love–twopeasandtheirpod.com. I recommend you explore their website. Since I had recently acquired some fresh basil from the teacher next door, I was looking for ideas for how to use pesto. This recipe is almost too easy.

INGREDIENTS

  • red potatoes
  • pesto
  • grated Parmesan

DIRECTIONS

Cube the potatoes.

cubed red potatoes
cubed red potatoes

Place the potatoes in a bowl and coat with pesto. Place in a casserole dish.

red potatoes coated in pesto
red potatoes coated in pesto

Bake in an oven preheated to 400 degrees Fahrenheit for 20 minutes.

After 20 minutes in oven
After 20 minutes in oven

Sprinkle with grated Parmesan.

Sprinkled with grated Parmesan
Sprinkled with grated Parmesan

Bake for another 15 minutes until golden brown.

Pesto Parmesan Potatoes--Ready to eat
Pesto Parmesan Potatoes–Ready to eat

Cookie Bars

I make the best chocolate chip cookies. In fact, fights have ensued over my chocolate chip cookies. That being said, sometimes I don’t want to take the time to make cookies. Therefore, I use this recipe for a quick satisfying substitute for chocolate chop cookies. This is my go-to recipe when I volunteer to bring dessert, but I’m short on time. Since these ingredients are almost always on hand in my kitchen, I don’t even have to make a stop at the grocery store. I recommend that you volunteer for dessert at your next potluck and use this recipe.

INGREDIENTS

  • 3/4 cup brown sugar
  • 1/4 cup peanut butter (optional)
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup milk
  • 1 cup chocolate chips or mini M&Ms

DIRECTIONS

Cream together sugar and  butter (and peanut butter if using it). Mix in the egg.

Egg mixed into the butter and sugar
Egg mixed into the butter and sugar

Add the remaining ingredients except the milk and chips.

Adding the dry ingredients
Adding the dry ingredients

Stir in the chips and the milk.

Adding the chocolate chips
Adding the chocolate chips

Spread the batter into a 9×13 inch greased cake pan.

Cookie Bars--ready for the oven
Cookie Bars–ready for the oven

Bake at 350 degrees Fahrenheit for 20 minutes. Remove from oven. Let cool. Slice into rectangles.

chocolate chip cookie bar
chocolate chip cookie bar

Pesto

I work with the best people. They make my job worth going to even on days when the lesson flops and I feel like a failure as a teacher. My next door neighbor at work has fresh basil that she shares with me on occasion. I love the smell of basil and because of her generosity I now make my own pesto. I found that it also freezes well, so I recommend that you try this recipe and freeze what you don’t use for later use.

INGREDIENTS

  • 3 cups fresh basil
  • 4 cloves garlic
  • 3/4 cup grated Parmesan
  • 1/2 cup olive oil
  • 1/4 cup pine nuts

DIRECTIONS

Place all ingredients in a food processor.

Pesto Ingredients
Pesto Ingredients

Blend for a couple of minutes.

Pesto
Pesto

Freeze any extra for later use.

Thai Coconut Soup

I love Thai food and had ordered a bowl of Thai coconut soup at a restaurant when I thought. Wow! I should find a recipe for this. Well, I found a good recipe and tweaked it to my liking. Here is the result. It makes 3-4 large servings

INGREDIENTS

  • 1 Tablespoon fresh ginger
  • 1 stalk, lemon grass, minced
  • 2 Tablespoons red curry paste
  • 2 cups chicken or vegetable stock
  • 1 ½ Tablespoons fish sauce
  •  1 Tablespoon brown sugar
  •  ¼ teaspoon garlic powder
  •  1 teaspoon minced onion flakes
  •  1-13/5 ounce can coconut milk
  •  1 pound raw medium shrimp
  •  ½ Tablespoon lime juice
  •  ¼ cup chopped fresh cilantro
    • Vermicelli rice noodles (I use one or two bundles depending on how many noodles I feel like having in a bowl.)

DIRECTIONS

Add ginger, lemon grass, curry paste, vegetable stock, fish sauce, brown sugar, garlic powder, and onion flakes to a medium saucepan or small slow cooker. Since I often freeze my extra stock, the photo shows frozen vegetable stock.

Initial ingredients for soup
Initial ingredients for soup

Bring to a boil and simmer for about 15 minutes or cook in the slow cooker on low for 4 hours. Add the shrimp

Add the shrimp.
Add the shrimp.

and coconut milk.

Add the coconut milk.
Add the coconut milk.

Continue simmering until the shrimp turn pink. Stir in lime juice.

To cook the vermicelli rice noodles, place  them in a bowl and cover them with boiling water.

Soaking the vermicelli rice noodles
Soaking the vermicelli rice noodles

Let them soak about 5-10 minutes before draining. Place noodles each bowl. Top with soup. Garnish with cilantro.

Thai Coconut Soup
Thai Coconut Soup

 

Easy Egg Salad

I like egg salad, but I really don’t make it often enough. Here’s a quick and easy recipe.

INGREDIENTS

  • 6 boiled eggs
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon dill relish
  • salt and pepper to taste

NIGHT BEFORE

Boil the eggs and  peel them.

BEFORE SERVING

Slice each egg in an egg slicer crosswise.

slicing crosswise
slicing crosswise

Slice each egg a second time in the egg slicer lengthwise.

slicing lengthwise
slicing lengthwise
chopped egg
chopped egg

Mix all the ingredients together in a bowl.

egg salad ingredients
egg salad ingredients

Eat as-is or put on bread for an egg salad sandwich.

egg salad sandwich
egg salad sandwich