I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
We have now been to the Wild Animal Sanctuary once a month, since we first started going, and I have been once more on top of that. I love it there. Every time we go, different animals are out and about, doing different things. This time was no different. I never get tired of seeing all the wild animals. Here are some of yesterday’s highlights.
The coyotes were active, but I could only get a couple of good shots because of all the tall grasses and shrubs they were hiding in.
The bears, both the grizzly and the black bears, were very active. Mostly they were trying to keep cool by dipping themselves in the water and going for a swim.
He’s taking a bath and brushing his teeth all at the same time. He believes in good hygiene.
She was just happy to sit by edge of the pool.
A couple of the grizzly bears were dancing and playing around too.
Some of the wolves were playing around too before calling it quits and decided to nap instead. This group is all part of one big happy family.
A couple of the tigers were active and on the prowl, but for the most part, they all preferred to take it easy.
All of the other big cats hit the snooze and relax button instead though.
These two are mother and daughter.
At least the king and queen were alert and watching over their kingdom.
She was thinking it just might be time for lunch.
The brahmas were taking it easy too.
There was one curious ostrich who was all puffed up about something though.
I just love seeing all the animals. No matter how many times I go, I never get tired of it. The weather was cooperating too. It wasn’t too hot at all. In fact, it was very pleasant.
What type of stove do you use? Gas, electric or induction? We each have our own preferences and our reasons behind why we like what we like. Here is a comparison of all three choices.
A gas stove is a cooking appliance that uses natural gas or propane as a fuel source. When you turn on the burner, a flame is ignited, providing instant heat that offers precise temperature control and uniform heat distribution.
An electric stove often requires a 240-volt outlet for power and uses electricity to generate heat, with heating elements in the form of exposed metal coils or a glass-ceramic surface. The heating elements transfer heat to the cookware, which then cooks the food.
An induction cooktop is a type of electric stove that uses magnetic fields beneath a glass surface to directly heat the cookware, rather than using traditional heating elements. What’s unique about induction technology is that it isn’t hot to the touch while cooking. Instead, heat is generated in the cookware through the induction process. The common belief is that the induction process makes induction stoves safer, more energy-efficient, and reduces cook time.
All have their pros and cons. Most serious cooks choose to use gas stoves for their temperature precision and immediate heat and heat control. Electric stoves can be consistent with their temperature, but it takes time for the heat level to change. Induction stoves won’t work if you do not have the proper cookware.
Here are the pros and cons of each type of stove.
Pros of the gas stove:
Precise Temperature Control: Gas flames offer immediate heat adjustments, allowing for fine-tuning of cooking temperatures.
Instant Heat: Gas stoves provide instant heat, enabling quick cooking times and rapid adjustments.
Visual Feedback: The visible flame provides a visual cue for gauging heat intensity and cooking progress.
Potential for Lower Operating Costs: In some regions, gas may be cheaper to operate than electricity.
Food often tastes better when cooked over an open flame. Using gas stoves allow for precise and immediate temperature control, which can be beneficial for techniques like searing or flambeing, and some find the open flame imparts a unique flavor profile, especially to foods that are grilled or charred.
Gas ranges tend to last longer than their electric cousins. Yet the difference isn’t all that pronounced. (Looking at lifespans, a gas range will live to about 15 years old. An electric range will last 13 years.)
And yet another added bonus, in times of an electrical blackout, you will still be able to cook your food using gas stoves, whereas in a blackout, with no electricity, you will not be able to do cook on an electric or induction stove. Although, some say you can’t start a gas stove without electricity because gas stoves require electricity to ignite the burners, so they won’t work during power outages. NOT true at all. A good match will do the trick. I learned how to cook on an old gas stove, and matches always worked just fine.
Cons of the gas stove:
Potential for Lower Operating Costs: In some regions, gas may be cheaper to operate than electricity. When we first purchased our house, almost 19 years ago, it was only set up for an electric stove. Before even moving in, we converted it to gas and had gas lines installed. I can’t remember the exact cost, but I don’t think it was all that expensive. Either way though, a gas line was non-negotiable! I was NOT cooking on an electric stove. Period!
Safety Concerns: Gas leaks pose a safety risk, requiring proper ventilation and maintenance.
Less Even Heating (Potentially): Some users report that gas stoves can have hot and cold spots, leading to uneven cooking. I have NEVER found this to be true at all. In fact, just the opposite.
Pros of the electric of electric or induction stoves:
Even Heating: Electric stoves, especially induction models, can provide very even and consistent heat distribution.
Easy Installation: Electric stoves typically require a simple electrical outlet connection, making installation easier and less expensive.
Safer (Generally): Electric stoves don’t involve open flames, reducing the risk of burns and gas leaks.
May be Cheaper to Purchase: Electric stoves can sometimes be more affordable to purchase than gas models.
Induction Stoves: Induction stoves offer fast heating, precise temperature control, and are highly energy-efficient.
Cons of the electric or induction stoves:
Potentially Higher Operating Costs: Electricity can be more expensive than gas in some areas. An electric stove is generally cheaper to buy and easier to install than a gas burner. However, electric ranges can be more expensive to run once installed.
They use more energy: Electric stoves aren’t as good for the environment. Electric stoves use about 3x more energy than a gas stove.
Less Precise Temperature Control (Some Models): Older electric coil models may have slower response times and less precise temperature control compared to gas.
Cooks food slower. Electric stoves don’t cook food as quickly as gas stoves.
Can’t Use During Power Outages: Electric stoves won’t work during power outages.
Glass Cooktops Can Be Difficult to Clean: Some electric cooktops have glass surfaces that can be prone to scratching and require special cleaning.
While electric stoves are cleaner when it comes to indoor pollution, the truth is that they do consume more energy than gas stoves. An electric stove will increase your electricity bill—but exactly how much depends on how often and how long you cook. A standard electric stove typically uses 2,000 to 5,000 watts per hour. If you cook every day, those energy costs can add up over time.
Induction Cooking
I am not all that familiar with induction cooking, so I do not have personal information to share on it. However, this is what I’ve learned. To the best of my understanding, induction cooking is similar to cooking on an electric stove, with similar pros. But here are some of the cons I learned.
Induction cooking has a higher initial cost, the need for specific cookware, and potential grid stress during peak hours, which contribute to its lower popularity compared to gas and electric stoves.
Induction cooking requires magnetic cookware, meaning some existing pots and pans may not be usable without an induction adapter.
Induction cooking also places higher demand on energy, and can place a significant demand on the electrical grid, especially during peak hours, potentially leading to concerns about grid stability and energy consumption.
Induction cooktops can produce a buzzing or humming sound, and some models have cooling fans that can be noisy.
The glass surface of an induction cooktop can be prone to scratches or breakage if heavy objects are dropped on it.
Non-compatible cookware won’t hurt your induction cooktop, but it also won’t heat up. Ultimately, non-magnetic cookware like ceramic, glass, non-magnetic copper, aluminum and non-magnetic stainless steel cookware won’t work.
Health concerns of all three types of stoves:
Some research has shown that gas stoves have a negative effect on indoor air quality—producing a range of emissions and pollutants within your home—and thus, your health. For example, some studies have found that gas stoves can emit tiny amounts of methane, nitrogen oxides, and other harmful gases into the home even when not in use. Exposure to such pollutants can lead to various health conditions, especially in those with pre-existing respiratory issues, like asthma. Concerns over gas stoves have been around since the early 1900s, and the federal government has considered introducing regulations as far back as the 1980s. However, this has now been debunked.
“A review of the data from 116 separate studies that was recently published in The Lancet and funded by the World Health Organization shows that heating and cooking with natural gas stoves is not associated with asthma in children or adults.The study conducted an extensive meta-analysis and examined the health risks of cooking or heating with natural gas compared to other fuels and electricity. It found no significant association between natural gas and asthma, wheeze, cough or breathlessness, and a lower risk of bronchitis when compared to electricity. When compared to other household fuels including kerosene and solid fuels, natural gas was associated with a lower risk of several health conditions.The study’s conclusion that there is no association between the use of natural gas and asthma contradicts prior claims of population incidence of asthma attributable to gas, which are only valid where a causal relationship exists.
In fact, the Lancet study (Estimated health effects from domestic use of gaseous fuels for cooking and heating in high-income, middle-income, and low-income countries: a systematic review and meta-analyses) shows that the use of gas stoves has a very positive effect on human health, as follows:
Pneumonia: 46% risk reduction.
Wheeze: 58% risk reduction.
Cough: 56% risk reduction.
Breathlessness, COPD, Other Adverse Respiratory Impacts: Substantial risk reductions.
Preterm Birth and Low Birth Weight: Significant reduction in risk.
The risk of asthma associated with gas cooking was often inflated in prior studies that failed to adjust adequately for other factors (e.g., smoking, area air pollution). The Lancet meta-analysis showed that with proper adjustment for possible contributing factors, any association between gas use and child asthma was not statistically meaningful. Thanks to Watts Up With That at https://wattsupwiththat.com/ and this very informative article Meta-Analysis of Over 100 Studies Shows Gas Stoves Pose No Increased Risks of Asthma, by Leslie Eastman, for this information.
As for electric stoves, specifically induction cooktops, concerns have been raised about the emission of electromagnetic waves. But according to Time, “While some early studies have raised questions about whether these electromagnetic fields may be harmful to children and fetuses, the World Health Organization in 2007 found no compelling evidence of medium-frequency magnetic fields having long-term effects on human health.”
Safety
Gas stoves pose the risk of potential gas leaks and the fire risks associated with the use of open flames in the home. On the other hand, according to a 2020 report from the National Fire Protection Association (NFPA), “Although 60 percent of households cook with electricity, four out of five (80 percent) ranges or cooktops involved in reported cooking fires were powered by electricity”—with “unattended cooking” being the leading cause. The moral of this story is that fire safety precautions should be taken with both types—ie. don’t leave them unattended, turn them off when you’re done cooking, and don’t leave anything on top of them.
You have to make your own choice and determine what is best for you. For me, it is gas all the way. I will NOT cook on an electric stove. Most chefs agree. Most chefs and most restaurants use gas stoves. Roughly 95% of restaurants use gas stoves. I would LOVE a 6 or 8 -burner WOLF stove, but they are really expensive and take up a lot of space. But, it is still on my one-day wish list. You just never know. I just may get lucky. 🙂
Once again, I hope you learned something new and informative. I like to share what I learn and what I know. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
We had a great evening with Jonathan and Priscilla last night. Priscilla, as always, prepared a simple Mediterranean feast with lemon basil grilled ahi tuna taking center stage. We never go empty handed, and she said to just surprise her with something, since she already had everything planned. So I brought some delicious herb and mushroom egg bites. They went very well with the rest of the meal. We dined al fresco, underneath the shade of their big tree in their back yard. As always, Priscilla had everything looking spectacular too.
My egg bites were like little mini quiches. They were filled with green chili bacon, sauteed mushrooms and fresh thyme and chives. They were a delicious side dish to a perfect meal. Jonathan grilled the tuna to perfection! It was so good. Priscilla had also made focaccia, and a fantastic salad with orzo, peas, asparagus, arugula and feta cheese (she had the cheese on the side, just for me, so I didn’t have to work around it). She made a fresh peach pie for dessert too. It was a perfect summer meal. 🙂
Herb & Mushroom Egg Bites
This recipe was so simple and easy to make. It only takes a few simple, basic ingredients too. If you want to make them vegetarian, just leave out the bacon, or you could substitute ham instead of bacon, for something a little different too.
Preheat the oven to 350* F or 180* C.
Spray a muffin pan with cooking spray.
3-4 sliced bacon, cooked and crumbled
8-10 oz mushrooms, sliced and sauteed in the bacon grease
salt & pepper to taste
9 eggs
2/3 cup shredded jack cheese, or cheese of your choice
2/3 cup heavy whipping cream
1 TBSP minced chives
1 TBSP fresh thyme
Cook the bacon, let cool for a bit, then crumble.
Sautee the mushrooms in the bacon grease.
Whisk everything together, including the crumbled bacon and the mushrooms, reserving 12 mushroom slices on the side.
Pour the mixture into the prepared muffin tins, and fill to about 3/4 full. Place one sliced mushroom on the top of the egg batter in each cup.
Bake for about 25 minutes, or until the centers are set and the egg bites are slightly golden. Let cool in the pan for a few minutes, then carefully pop them out. Serve warm or hot.
If you like quiche, I promise you will like these too. And if you are trying to cut back on your carbs and or gluten products, these are crustless, which means you can eat all you want and they are guilt free.
Have a great day and make everyday great. Life is always better when shared with good friends and good food. Stay safe and stay well. ‘Til next time.
I thought I would play a little game with you for a change. It’s a guessing game of sorts. I am going to drop you a few clues and have you to guess a bit before I reveal the answer. But you are all super smart, so it won’t take you any time at all to figure it out. 🙂
Round 1:
It is a famous dish from the land of bayous.
It is a colorful dish with a rich history.
Many famous chefs from this area have helped make this dish a legend.
It comes from a place famous for both kinds of hurricanes.
It’s the home of the world famous Cafe Du Monde.
Have you guessed where it comes from yet? If you guessed from Louisiana and New Orleans specifically, you would be right. 🙂
OK. So far so good. You are already off to a great start, but then I knew you would be. 🙂
Round 2:
This dish, as well as many others from this area are made with the “Cajun Holy Trinity” of cooking essentials.
This dish has its roots in both Cajun and Creole styles of cooking, both of which have ties to many other cultures as well.
This dish was created in the 1800’s.
Here’s where it gets a bit tricky. The Cajun Holy Trinity is a foundational aromatic base in Cajun and Creole cooking, consisting of onion, green bell pepper, and celery. These vegetables are typically sautéed together to form the flavor base for dishes like gumbo, jambalaya, and étouffée. So I could be making any one of these dishes. Of course, I personalized it a bit, and my “Holy Trinity” is slightly different. But then, as you know, that’s just what I do. 🙂 I left out the celery and added red bell peppers and jalapenos. But there again, I usually do this anyway, although I do usually keep the celery. In all honesty, I forgot about it.
So now you have at least 3 possibilities. Which one did I make? What’s for dinner? I love all of these dishes and have made them all.
I used fresh tomatoes, red and green bell peppers, onion, jalapenos, garlic, chicken broth, shrimp, andouille sausage, chicken and rice. Any thoughts? Again, it could be any one of the three above mentioned recipes.
Jambalaya is a hearty and flavorful rice dish that holds a significant place in Louisiana cuisine. It’s a one-pot meal that developed from a blend of Spanish, French, and African influences, incorporating meat (like sausage, chicken, or pork), seafood (shrimp or crawfish are common), vegetables (the “Holy Trinity” of onion, celery, and bell pepper being a core element), and spices. There are two versions, the Cajun and the Creole. My version was the Creole version because I added tomatoes. The Cajun version doesn’t use tomatoes. Originating in New Orleans, this style includes tomatoes (fresh or canned) in the dish, giving it a reddish hue. Creole jambalaya is often associated with the broader access to ingredients found in the city and can sometimes be a bit “soupier” due to the added moisture from the tomatoes. Cajun jambalaya is more popular in the rural areas of Louisiana and their bayous. Cajun jambalaya is often simpler and more rustic, sometimes featuring game meats and a different spice blend than Creole versions.
Hope you had a little fun with this. It was a new approach to an old classic. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I am so lucky to live where I live. I love our lakes. I love seeing the wide variety of wildlife my lakes have to offer too. I never get tired of seeing all the wildlife on our lakes. But this time I saw something that just melted my heart. I see people fishing on our lakes all the time, which always brings a smile. But this was just precious.
Dad was teaching his son how to fish. I did get dad’s permission to post this picture. Both dad and son were having a great time together. They didn’t care if they caught anything or not. They just loved hanging out together. You can see it in the little boy’s eyes. His expression says it all. 🙂
The mercury is still rising and it is still HOT, HOT, HOT. And since I wrote about lettuce yesterday Lettuce Be, it was only fitting that I made a salad for dinner. This time it was an Asian steak salad.
This colorful salad was a perfect way to cool down and beat the heat. I served it with potstickers and I went with a cool, crisp Albarino on the side. (Albarinos are some of my favorite white wines. This one was a Portuguese Albarino. Most are Spanish.) I went with a white wine because it was a salad, though a light-medium bodied red would have paired nicely too since it was steak.
Asian Steak Salad
As with anything, there are always many different and almost endless possibilities. this is just but one of many. But it was a very, very good option. Plus, I got to use up my leftover steak. WHOOOOO HOOOOOOO! 🙂
The Salad
1 medium head Romaine lettuce, shredded
1-1 1/2 cups shredded red cabbage
1 carrot, peeled and shredded
1/2 red bell pepper, cut into thin matchsticks
1/4 red onion, sliced very thin
1 cup cooked edamame beans, shelled
6-8 oz cooked steak, cut into thin strips
sesame seeds for topping
The Dressing
1/4 cup lime juice
3 TBSP sesame oil
3 TBSP soy sauce
1-2 TBSP honey
1-2 TBSP honey ginger vinegar, optional
1 TBSP ginger
1 TBSP garlic
Whisk everything together well and set aside until ready to use.
Toss all the salad ingredients and enough dressing to flavor the salad well, except the steak, edamame beans and sesame seeds. Add the steak slices to the top of the salad, then add the edamame beans, more dressing and top with the sesame seeds.
This cool, refreshing salad is perfect for anytime, but especially when the mercury rises out of control. It is a very colorful salad, full of both flavor and texture and is something a little different too.
Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.
Lettuce is one of the oldest and most popular vegetables, having been around since around 4000 BCE. The first known lettuce was called kos or cos lettuce, named from the Greek physician Hippocrates. He named it kos because it came from the island of Kos, where he was from. It was first cultivated around 6,000 years ago in the Caucasus region of the Middle East, initially for its seeds and the oil it yielded. Over time, it spread to Egypt, Greece, and Rome, evolving from a seed crop to a leafy vegetable prized for its medicinal and culinary uses. Lettuce oils were also used as part of the elixirs used for love potions. As of 1866, there were over 65 lettuces grown and enjoyed all over the world, with China, Spain and The United States being the world’s largest producers of lettuce.
Lettuce gets its name from the Ancient Roman term lactuca sativa, roughly meaning milk producing. Yes, lettuce produces a milky sap-like substance when first cut. Lettuce produces this sap as a natural defense mechanism to heal cuts and deter pests. Lactucarium is a milky white substance found in the stems and leaves of lettuce, especially romaine and wild lettuce. This milky substance is responsible for the bitter taste of lettuce, but was also used for medicinal purposes for a variety of different ailments, including the use as a treatment for sleep disorders and pain relief. While generally safe, some people might experience mild drowsiness or allergic reactions.
By the 16th century, the popularity of lettuces had spread all over Europe, and at the time there were at least 8 different types of lettuce growing in England alone. It is believed England was were salads were first born, when botanist John Gerard “discovered that by mixing these leafy greens with oil, vinegar and a little salt to stimulate the appetite and to calm delicate stomachs” (p. 50 The Story of Food – An Illustrated History of Everything We Eat). The French and the Chinese cook their lettuces in a variety of different ways. The Chinese have been cooking their lettuce since the 7th century. They thought raw was lettuce unsafe to eat.
There are 4 main categories of lettuces – crisphead, butterhead, romaine, and looseleaf.
Iceberg lettuce is a type of crisphead lettuce. Its round head comprises tightly packed, crunchy leaves. Iceberg lettuce is a hardy, crunchy variety of lettuce that was created in the 1940’s. It was created because of its hardy qualities that allowed for it to be refrigerated for periods of time long enough for it to be easily transported and shipped. Iceberg lettuce is the most popular type of lettuce all over the world, accounting for roughly 90% of the lettuce consumption in both in North America and the rest if the world. Iceberg lettuce is a low-calorie, water-rich vegetable and a good source of vitamin K, vitamin C, folate, and potassium. While not as nutrient-dense as darker leafy greens, it’s a versatile and refreshing addition to salads, sandwiches, and wraps.
Butterhead lettuces are also round, but their leaves are looser, with a smoother texture. The sweet, tender leaves of butter lettuce make for simple everyday salad greens, but can also be transformed into an edible vessel for low-carb meals—think tacos or Korean grilled beef lettuce wraps using the large outer leaves of the plant. Butter lettuce may be easier for some people to digest because it has a low fiber content.
Looseleaf lettuce comes in both green and red leaves. They have loose open heads with ruffly tops and crisp stems. Loose leaf lettuce is one of the simplest lettuces to grow in home gardens and the type grown by most home gardeners. You just plant, water, harvest and eat! Loose leaf lettuce varieties are those lettuces that do not form a compact head. Their flavor tends to be mild and sweet. Looseleaf lettuce (includes romaine, Boston, redleaf, greenleaf, and butter-head varieties) is rich in Vitamin A, folate (folic acid), and potassium. It is moderately rich in Vitamin C and calcium. It is naturally low in calories, fat and sodium.
Romaine lettuce is a distant cousin to the ancient kos lettuce. Romaine lettuce, also known as cos lettuce, is a variety of lettuce characterized by its long, sturdy leaves with a firm rib down the center. It’s known for its crisp texture and mild, slightly sweet flavor, making it a popular choice for salads, particularly Caesar salads. Romaine is also versatile in cooking, and can be grilled, sautéed, or used in lettuce wraps. It’s a good source of vitamins A and K, folate, lutein, and zeaxanthin. Romaine lettuce is the healthiest version of lettuce and is jam packed with all kinds of nutrients, minerals and vitamins. It also has the highest fiber content out of all the different types of lettuces available too. Romaine lettuce is one of my favorites, but I enjoy all of the looseleaf lettuces a lot.
I remember many years ago, one of my cousins in Australia and I had a lengthy debate about the nutritional value of different lettuces. She was adamant in her belief that iceberg lettuce was the healthiest, most nutritious type of lettuce. I told her it wasn’t because it is mostly water. If memory serves me correct, I believe she actually consulted with a friend of hers who was a nutritionist before conceding that I was correct. I don’t know everything about food, but I DO know a lot about food, and what I don’t know I learn (this is true about many things really though). My cousin had to eat a little slice of humble pie on that one, and it was a bitter pill for her to swallow. A little lettuce humor, with the “bitter”. 🙂
As usual when I do these deep dives, I hope you learned something new and enjoyed the experience. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
All good things come back around in due time. This time, it was pesto primavera with smoked turkey. It’s been awhile since I last made pesto primavera, and it was long over due. 🙂 Of course it is different every time I make it. I use the vegetables I have on hand at the time, as well as whatever meats I have available at the time too. I also change my pestos around. Sometimes I use pine nuts, sometimes I use macadamia nuts, sometimes I use almonds. Sometimes I use cilantro. Bottom line, this is a very versatile dish and there are no set rules. Just use what you have and have fun.
You would think with a name like pasta primavera that it was originally an Italian dish. Nope. It was actually created in New York City in the 1970’s at Le Cirque Restaurant. It means spring pasta because of all the vegetables used to make the dish. It became a symbol of the 1970s and 80s, representing a shift towards lighter, fresher cuisine. It’s now a common dish, with many variations, but the core concept remains: a celebration of spring’s bounty with pasta and seasonal vegetables.
This time I made my pesto with almonds instead of pine nuts. As much as I LOVE pine nuts, they are getting so expensive, I don’t use them nearly as much as I used to. I look for other alternatives. It’s a shame too, because I love pine nuts. But then I love all kinds of nuts, so it is not a difficult decision to make. It just allows me to be more creative and to play with my food more. 🙂 Pesto sauce is a favorite of mine, and I use it for a lot of different dishes and recipes. Here are a few of my pesto creations. Southwestern Pesto Chicken, Presto Pesto Chicken, Mexican Pesto, Pesto Pasta Salad, Pesto Tomato Focaccia
I also switch my vegetables around, though I have my go-to standards that I use most of the time. This time it was mushrooms, yellow heirloom tomatoes, red bell pepper, red onion and zucchini. I like a lot of color and texture, and I like to use as many different vegetables as I can. I mix and match my pastas too. I tried a trottole pasta this time. They were fun and different.
Cook the vegetables , except for the tomato, first in a hot skillet with olive oil, salt & pepper until they are al dente.
Add the turkey slices and mix together thoroughly. Cook for about 5 or so minutes, or until the turkey is heated through. My turkey was already cooked and I was just heating it up. We smoked the turkey awhile ago and froze it until we were ready to use it again. If using raw turkey or chicken, definitely make sure it is fully cooked before serving it.
Add the tomatoes at the end of the cooking process and mix together well. Then plate it all up with the pasta and the pesto. Top with some Parmigiano cheese if you alike and presto, dinner is ready and delicious. Complete the meal with a cool, crisp white wine and garlic bread if you like, and you have the perfect meal.
All good things come back to us, and that definitely includes good meals too.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
This year has been a banner year for my Blue or Grey Herons. I have seen so many. And I am perfectly OK with that too. I love my Herons. They are so beautiful and regal looking. I never get tired of seeing them. 🙂
He’s on the hunt.
I love it when I am lucky enough to catch them in flight.
It is believed that potatoes were first grown in the Andes region of South America, in what is now known as both Peru and Bolivia, between 8000-5000 BC. Evidence is also showing that potatoes may have originally been a hybrid between tomato-like plants and potato relatives in South America that happened between 9-14 million years ago. Needless to say potatoes have been around for a very long time.
The Spanish Conquistadores introduced potatoes to Europe in the 16th century, and from there, potatoes have become a staple food all over the world. Lucky for me, because potatoes are some of my favorite foods. I can eat them any which way they are prepared, and they are endless possibilities on how to prepare them too.
When I made my Peruvian chicken Peruvian Chicken, I served it with some potatoes made with bacon and green beans, sticking with a Peruvian theme.
Dijon Potatoes with Bacon and Green Beans
This recipe is colorful, full of texture and all kinds of goodness.
Preheat the oven to 400*F or 204*C.
Line a baking sheet with parchment paper.
1 1/2 lbs baby potatoes, sliced
1/4 lb bacon, cooked
6 oz green beans, cut into pieces about 1 inch long, cooked
1/2 red bell pepper, medium diced
1/4 red onion, medium diced
5 TBSP olive oil
2-3 TBSP white wine vinegar or Prosecco vinegar – I used Prosecco vinegar
salt & pepper to taste
1 TBSP Dijon mustard
Cook the bacon then cut into pieces and set aside.
Cook the green beans in boiling water for about 5-7 minutes, or until cooked but still al dente. Mix with the bacon.
Slice the potatoes and toss with olive oil and salt & pepper. Place in the oven and cook for about 20-25 minutes.
After about 20 or so minutes, add the onions and peppers and toss together thoroughly and place back in the oven to continue cooking for an additional 20-30 minutes, or until the potatoes are completely cooked, checking every so often and turning if needed.
Combine the remaining olive oil, vinegar, Dijon mustard and more salt & pepper to make your vinaigrette.
When the potatoes and vegetables are cooked, toss them together with the green beans, bacon and as much of the vinaigrette as needed to season and flavor everything without drowning them out in dressing. Serve hot.
This is a great way to combine your starches and your vegetables all one dish. They came out so good. The potatoes were smooth and velvety and just melted in our mouths. We loved them, and they went very well with the Peruvian chicken too. Delicious!
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
A Jeanne in the Kitchen 