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!

Pasta Primavera (well, sort of...)

We've been eating really bad lately, between being busy and being more social and the trip to PA (Pizza, ice cream and the most amazing Pirogies ever) I was afraid that unless I start eating some fresh fruits and vegetables, I'm going to get scurvy for sure, and also, have a heart attack.
So today, I decided to eat some healthy low-fat fresh something, and since I'm feeling more then a bit sick, it had to be a quick cooking easy to make one as well.

This came out so nice I'm sure I'm going to make it again. It's super healthy, contain no bad ingredients at all, and very low fat - And tasty!
Ingredients (for 2 hungry people):

Half a pack of pasta (I used whole wheat angel hair, it cooks fast and good for you)
About 1/2 a cup of baby carrots
About 1/2 a cup of cherry tomato
About 1/2 a cup of chopped broccoli
A lemon
3 cloves of garlic
1/2 of jalapeno pepper or some chili flakes
Capers (just a few, about a tea spoon or so.
olive oil




How to make it:

Put a pot for the pasta on the stove and boil water in it, once the water are boiling, put the pasta in (I personally don't ad oil or salt to the water, honestly, I can't tell the taste in flavor and don't want to ad any extra salt or oil to the food).

While the pasta is cooking, chop the broccoli & carrots (I like them on the chunkier side) and slice the cherry tomatoes in half. Peal the Garlic and slice it to little bits, and do the same with the Jalapeno.

In a fraying pan, toss the garlic in a little olive oil (I use a table spoon, but a little more will make it taste better) until it's starting to brown (and your kitchen smells amazing) then ad the jalapeno, carrots and Broccoli. stir and check on the pasta, if it's cooked by now, strain it and let it sit for a bit, if not, continue cooking it.



After about 5 minutes, add the tomato, and about 1/3 cup of water, then squeeze the lemon into the pan, let it simmer for a minute or two, then ad the capers, stir again, and turn the stove off.


That's it really, easiest pasta sauce (or really, vegetable mixture or whatever) it took me longer to type this recipe then make it. The whole thing took about 10 minutes or so, and was really good!



Variation:
As I was making it, I was thinking of what else will taste good in this and so, feel free to ad any or all of those ingredients:
Olives, walnuts, roasted pine nuts, a dash of heavy cream, white wine, Parmesan cheese, eggplants, artichoke hearts, sundries tomatos

Of course, then it's all becoming a little less healthy and a lot more decacent.

Enjoy!