Potato and Beet Salad

I already published one recipe for potato salad here before, but I guess it being summer finally (though you would not be able to tell that from the crazy storm outside now) and looking for something tasty, healthy and not too warming, potato salad in all shape and form is perfect for us.

I made a big batch and we eat half of it warm for dinner yesterday and half of it cold for lunch today. the texture and flavor changed entirely, it was almost like 2 different dishes. I think we both liked it better cold though it was really nice warm to.



Ingredients (for 4 people as a meal or 8 as a side)
3 large potatoes
1 large beat
3-4 cloves of garlic

a pickle
some fresh dill

For dressing:
1/2 tea spoon of coriander seeds
1 tea spoon of mustered
juice from 1 lime
a chilly (I used a green habanero but a Jalapeno can work just as well).

Some yogurt for decoration.

- As you can see, no salt, we try to avoid it as much as possible, I know I eat too much salt already when I eat out, so at home, I cook without, if you don't mind salt, there should probably be about half a tea spoon in the dressing.




The cooking part:

Dice the beat and potato to about 1"x1" cubes peal and chop the garlic into large chucks (cut each clove into 2 or 3 pieces) cook in water for about 20-30 minute till soft, but still chewy. Strain from water.

The dressing part:

While the potato and beat are cooking, chop the dill (I used about half of a large pack, but you can use less) and the pickle to small bits.

Also, make dressing - I use a small glass jar, because it's easier to put the lead on and just shake it: Crush the coriander seeds with a spoon, to release their flavor (give it a shot even if you hate coriander, the seeds taste very differently then the plant) then add the lime juice, olive oil, and mustered, chop the chilly to tiny bits and add to the dressing, close the lead and shake the jar.



Putting it together:

While the potatoes & beet are still warm and after you strain them, put them in a bowl (I use the tupperware they are going to be in late,r to save on dishes...) and pour the dressing over them, it'll absorbed right away in the warm potatoes. then mix with the deal and pickle.

On the plate, decorate with some yogurt. it taste really great together!

Fresh beet pasta - Recipe

A couple of months ago Ned had some medical tests and the DR. said that he need to go on a low cholesterols diet. He's health was over all good, but it's better to address this before it get to be a real problem. So, we started making a joined effort to eat more at home. I really enjoy cooking and also, the time and money it saves over going out all the time. Ned has been really good about going to the gym and already lost over 15 pounds!

This is what I made for dinner today, it looked so nice I thought it would be cool to share the recipe, it also tasted really nice!

Ingredients (for 2 people)

2 large beets
1/2 jalapeno pepper (if you don't like spicy, just skip this...)
fresh or dried herbs (I used basil, but this will also work well with thyme or oregano)
2 garlic cloves
1 table spoon of olive oil
juice of half a lemon

half a pack of pasta
about 2 table spoons of cheese (I used muenster, but mozzarella or Parmesan would work well to)
a pinch of sea salt
fresh ground pepper.

Instructions
This is super easy to make and another benefit is that it's better when it's been in the fridge for a while, so I made this while making breakfast and we had it for dinner.

chop the beets to small pieces (or if you are not a big fan of raw beet, grate them with a cheese grater. Chop the pepper and the garlic clove. Mix all those in a tupperware and add the lemon juice, olive oil and herbs. close the lead and leave in the fridge for a few hours or overnight.

When you are hungry, cook the pasta and pour the beet mixture on it, add the cheese, a little bit of salt and pepper and you're done!

You can even make this totally cholesterol free if you replace the cheese with some non fat yogurt. It's yummy!