What’s for Lunch?

Pasta Salad! This is really tasty stuff! I just had to share. I grew up eating lots of pasta salad. We would prepare some tri-colored rotini and pour a small bottle of Zesty Italian dressing over it. Add some olives, and voila! easy pasta salad.

Except there is no reason to use store bought dressing. This recipe was found on the box of rotini, and the dressing is DELISH! It really puts the store bought to shame. Plus it’s cheaper and fresh!

Ok, get some rotini boiling (half of the box – about 8 oz.), and prepare according to the package directions. Whip up the dressing like this (I use my emulsifier, but you can use a glass and a fork or a bowl and a whisk or whatever you have!):

¼ cup oil (I used lightly flavored olive, but you can use vegetable)

¼ cup white vinegar

1T parsley flakes*

1T oregano*

1 clove garlic, minced

½ t salt

¼ t pepper

*I used one heaping T of Italian seasoning in place of these two.

You want to get the garlic and even the onions into the vinegar stat to let it pickle a little and take the edge off. Add all of the dressing ingredients to your mixing vessel and mix away!

Next, chop up your veggies:

The original recipe calls for cucumber, onion, and tomato, but I didn’t have any cucumber so I added some celery and carrots for a little added “veg.” You’ll need 1 medium cucumber, 1 stalk of celery, 1/4-1/2 cup of onion, and 1 large carrot. Chop! Chop! Chop! Also add ½ cup of olives (green or black or a mixture).

The final piece of lovely is feta cheese. Add ¼ cup of that. Some Parmesan would be good also. Mix together the pasta (rinse in cold water to cool it off), the dressing, and the veggies, and enjoy! Bonus points: if you have the patience, let it chill out in the fridge for as long as you can stand to wait (30 minutes should do it). It’ll really let the flavors come together!

The thing about this type of salad is that the amounts don’t really matter. Just make it to your taste with what you have. As long as you have a good “ratio” of ingredients, you’ll have a tasty result! This is a great summer recipe. Double it for a party or cookout!

His and Her Potato Soup

You might not think about soup in the summer, but this one is full of summery veggies. It hits the spot for a light summer-time meal.

When we first got married, I searched high and low for the perfect potato soup recipe. Many recipes out there use canned soup or processed cheese, and it just tastes fake to me. I finally landed on a recipe right under my nose…straight from my mom. It was received from a friend in my grandmother’s small town, Mrs. Martha. It’s very simple to make and very delicious!

I’ve already blogged about the recipe, but here’s how I updated the recipe for the warmer months. I make the basic recipe for Mr. J without the veggies, and I cook a few on the side to mix into mine. This time I added onion, celery, corn, and carrots. Also add 1/2 – 1 cup of cheddar cheese and stir to melt. I used a potato masher at the end to break up the big chopped pieces of potato. It disappeared quick!

P.S. For a time saver, you can use frozen hash browns. They cook quickly, and there is no need to clean, peel, and chop the potatoes!

Incoming!

Oh, Mr. J. I can always count on him for a laugh! Isn’t this hilarious? Ok, let me tell you what you’re looking at. It’s my collection of timers. I asked for several last Christmas since it seems like you never have enough when you have a big meal cooking. I got some really cute ones! I think the inspiration came from Rachel Ray, but I can’t find a picture to show you.

The green “helmet” on the egg is actually a pinch bowl (a small bowl used for a “pinch of ingredients). Somehow as Mr. J was unloading the dishwasher (isn’t he wonderful?)…he was struck with the inspiration to make General Egg.

I salute you General Egg…you’re cute!