Wednesday: Potato skins
Friday: Roasted vegetables with tomato pesto
This was a weird week.
The potato skins were great, although very time intensive. I baked the potatoes with olive oil, salt, and pepper. Then I halved them, scooped out most of the potato "meat," and brushed them with a mixture of olive oil, salt, parmesan cheese, paprika, and cayenne. I cooked them on 450* for about 7 minutes and then added freshly crumbled bacon, cheddar cheese, and chives and cooked them until the cheese was melted. I ate mine with sour cream. I thought they were great, E thought they were "too salty" (as if potatoes can be too salty, pshaw.). I made 6 small potatoes, we only ate 3 of them.
The tomato pesto roasted veggies were good. I only used zucchini and red pepper. Erik hates red peppers, so I ate all of those. I followed the recipe for the most part, except when I didn't understand the British terms. I used sun-dried tomatoes for the pesto, I LOVE the strong flavor. Apparently "sun-blushed" are less strong? I thought the pesto turned out well. In the future I would probably do without the balsamic vinegar. We ate it with Brazilian cheese bread (recipe here).
The Brazilian cheese bread would be great with parmesan, garlic, and oregano. Then dipped in pizza sauce. I will probably make that in the future. The first batch I made I cooked for the recommended 16 minutes, it was waaaay too long, it got pretty dried out. The next batch I cooked for only 7 and they were much tastier. I also sprinkled garlic powder on the second batch before they cooked. I recommend that.
Friday: Roasted vegetables with tomato pesto
This was a weird week.
The potato skins were great, although very time intensive. I baked the potatoes with olive oil, salt, and pepper. Then I halved them, scooped out most of the potato "meat," and brushed them with a mixture of olive oil, salt, parmesan cheese, paprika, and cayenne. I cooked them on 450* for about 7 minutes and then added freshly crumbled bacon, cheddar cheese, and chives and cooked them until the cheese was melted. I ate mine with sour cream. I thought they were great, E thought they were "too salty" (as if potatoes can be too salty, pshaw.). I made 6 small potatoes, we only ate 3 of them.
The tomato pesto roasted veggies were good. I only used zucchini and red pepper. Erik hates red peppers, so I ate all of those. I followed the recipe for the most part, except when I didn't understand the British terms. I used sun-dried tomatoes for the pesto, I LOVE the strong flavor. Apparently "sun-blushed" are less strong? I thought the pesto turned out well. In the future I would probably do without the balsamic vinegar. We ate it with Brazilian cheese bread (recipe here).
The Brazilian cheese bread would be great with parmesan, garlic, and oregano. Then dipped in pizza sauce. I will probably make that in the future. The first batch I made I cooked for the recommended 16 minutes, it was waaaay too long, it got pretty dried out. The next batch I cooked for only 7 and they were much tastier. I also sprinkled garlic powder on the second batch before they cooked. I recommend that.
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