Chipotle Potato Salad

I've always hated potato salad, and I even refused to try any until I learned that you could make it without mustard. Mustard=blah!! Ryan on the other hand loves mustard and potato salad, but he knew that he could never make one for me if he put mustard in it, so we decided to try making a chipotle potato salad anymore with ingredients we had around the house.

Chipotle Potato Salad

• 6-8 Yukon Gold potatoes, chopped small and boiled
• 1 leek, chopped
• 5 boiled eggs, chopped 
• 1-2 cups mayo (we just did what looked good, no measuring in this house)
• 1 t ground cumin
• 1 T minced garlic
• 1/2 can chipotles in adobo sauce, chopped
• 3 stalks celery, sliced
• 1 t salt
• 1/2 t pepper

Just mix everything together!! 

Green Beans and Pasta with Pistachio Pesto

This was my first attempt of making pesto, and I have to say, it was easy and tasty! I based it off of a recipe on Food Republic. Here is what I did.

Green Beans and Pasta with Pistachio Pesto

6 oz fresh green beans, trimmed and rinsed (a couple more ounces would also work)
8 oz pasta (I used Farfalle)
1/2 t sea salt, divided
3 T pistachios
3 T grated Parmesan
Leaves from a small bunch if fresh basil
4 T olive oil
1 clove garlic

Cook pasta as directed by package. Fill a medium saucepan with water and put on high heat on the stove. Meanwhile, grate half of the garlic clove into a blender or food processor. Add the salt to the water. When water boils, add green beans. Add the pistachios, Parmesan, basil, and olive oil to the blender. Blend. Add 1-2 T of green bean water to the blender and blend again. After about four or five minutes of cook time on green beans, drain. Mix the green beans, pasta, and pesto together. Top with more Parmesan and red pepper flakes if desired.

Tomato Soup

When there's snow on the ground, I crave soup and came up with this simple tomato soup. Since H doesn't like tomato soup, I only made two serving worth--one for today's lunch and one for tomorrow's lunch.

Tomato Soup

1 t olive oil
1 c chopped onion
2 cloves of garlic
1 14.5 oz can fire roasted tomatoes
1-2 T fresh chopped basil
1/4 c shredded white cheddar cheese
3/4 c milk
1-2 t chili garlic sauce
Salt and pepper to taste

In a medium sauce pan sauté onion in the oil for three minutes. Add garlic and sauté for an additional minute. Add tomatoes and basil. Heat to boiling. Add cheese and cook until melted. Purée in a mixer or food processor. I like my soup to be a little chunky so I only puréed 2/3 of the mixture. Return to sauce pan. Add milk and cook until heated through. Stir in salt, pepper and chili garlic sauce to taste. Serve and enjoy!