Quote 1: "Its so good-its almost disappointing because its so healthy, but then there's the bacon."
Quote 2: "This is really, REALLY good. Definitely a make again."
Isn't he so convincing when it comes to trying my culinary endeavors?
When I'm pregnant, I find myself craving certain flavors and I usually find that I'm a little more adventurous in the kitchen than I normally am...sometimes the results are disastrous, but then there are nights like tonight where all of the flavors that I want marry together into one harmonious dish.
The bonus of tonight's dish- Its actually semi healthy. Yes, there is some butter when it comes to getting a nice crisp hash on the potatoes and the bacon....but other than that, its all summer veggies that you will find in your garden or really cheap in the store right now because its all in season.
Originally, I had intended the zucchini, bacon, and onion sautee part of tonight's dish to be on a bed of linguini tossed in pesto sauce...and you could totally do that (it would probably make it a bit more healthy because you're not cooking with the extra butter...) but I was craving potatoes tonight and decided we'd give it a whirl, if it was a disaster then, oh well...
Here's what you'll need:
4 medium red potatoes, diced
2 medium zuchinni, sliced
1 small red onion (or regular onion would work, red is just what we had in the house.)
1/2 package of bacon, cut into bits
2-4 Tbs of butter
1/4-1/2 c Pesto (to taste, you may like it with more or less pesto mixed in.)
parmesan cheese (optional, topping)
diced tomatoes (optional, topping)
onion salt (optional topping)
Here's what you do:
In a frying pan, melt the butter. Put the potatoes into the pan and cover with a lid for about 5 minutes to tenderize them. Add garlic salt, pepper, and onion powder to taste (keeping in mind that you're going to be tossing them in pesto later) Allow them to fry on each side and turn them to get a lovely hash/fry on each side. Remove the potatoes from the pan to a large bowl
Add the raw, cut up bacon and allow it to start cooking down. After about 2 minutes add the onions. Cook together until onions are translucent (aka getting a bit of a sautee, about half done) add the sliced zucchini and salt and pepper to taste(they will take less time to sautee- keep in mind again, as you season, that the zucchini are going to be tossed in pesto) Cook until the zucchini is sufficiently sauteed and them mix in the bowl with the potatoes (trying to drain off as much of the grease as possible as you transfer it over.)
Add the pesto and toss. Be careful how much you add at first, depending on the pesto you use, you may need more or less. Allow the dish to sit for a few minutes so all the flavors can "marry" together.
Dish into a bowl or onto a plate. Sprinkle with parmesan cheese, then tomatoes, then sprinkle onion powder to taste...enjoy!
The perks of this dish?
If you want a vegetarian option, you can TOTALLY forgo the bacon and just use a bit of butter or oil of your choice to sautee the rest of the veggies...
If you're not a potato person, you can always opt to toss a pasta in the pesto and then cover it with the veggies and toppings, so its versatile.
Its in season right now- everything is probably getting ready to come out of your garden or is already sitting in your fridge right now.
For those of you trying to keep your "bikini bod", its light and semi-healthy so you don't have to feel like you need to do a million crunches to make up for eating it.
Its fast! It literally took me 20 minutes to cook everything so A) it won't heat up your kitchen B) its technically a better option than a fast food salad because it probably will take you longer to find your keys and drive somewhere...
Bon Appetit
Hugs and loves until next time darlings!
2 comments:
This sounds good. I think I will give it a try.
This sounds good Brittany I will give it a go.
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