Party Salads

Yes. I ate my heart out in lahore instead of posting recipes like I said I would. And yes, I miss it like crazy. The dinners, the cafe’s, the family, friends, and FOOD. That’s why I’ve taken it upon myself to make myself feel better with food. Who says you need to have a party to make party food? No one. So here are a couple of recipes that are great for a party, of course, and great just for you too.

Smokey Slaw

A lot of people don’t realize how easy it is to make cole slaw. I use 4 ingredients. That’s it. And it tastes delicious every time.

2 cups finely sliced cabbage

1 1/2 cups grated carrots

1/2 cup mayo

3-4 T bbq sauce

You literally mix everything together. This is the basic recipe. You can add walnuts, seasoning or raisins if you want, but the bbq sauce takes care of adding flavor.

Pasta Salad

This one is my favorite. I sometimes make it on it’s own and have it for lunch. It’s tastes fresh and you can add any vegetables you like.

1 cup uncooked pasta shells, boiled in salted water

1/2 cup cooked peas

1/2 cup chopped carrots

2 boiled potatoes, chopped

1/2 cup roasted peanuts

salt and black pepper to taste

1/2-3/4 cup mayo

1 t mustard

Cool the boiled pasta shells and potatoes. If you want the carrots to be soft add them to the potatoes when they’re almost done. I use frozen peas so I usually add the peas and carrots to the boiling water when there’s about 3-5 minutes left of coking time. In a large bowl mix the mayo and mustard. Then add the pasta and the vegetables. Mix and season to taste. Add the roasted peanuts just before serving. It’s actually better to sprinkle the peanuts on top. If the salad looks like it could use more mayo, add one T, or add some cream. Serve chilled. No one likes a warm pasta salad!

And that’s all there is to it.

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Golden Potatoes

Who doesn’t like potatoes?

Exactly.

Everyone loves them. You can fry them, mash them, make soups out of them, and roast them. They’re the ultimate side dish, and make for a perfect snack. They are, in my opinion, the most versatile vegetable. DSC_0719

I truly love fries, but when you need to add some character to your main course, there’s no going wrong with these golden potatoes. They’re so simple to make and don’t require fussing over the stove. Just flip them once halfway through the cooking time and they’ll crunch up perfectly. For presentation purposes, use baby potatoes with their skins on. If you only have large and oddly shaped potatoes at home just peel them and cut them into 1 inch pieces.

Here’s what you’ll need:

3 potatoes, prepared like explained above

2 Tblspn butter

2 Tblspn olive oil

salt

2 cloves garlic, whole or sliced

dried thyme

fresh parsley (optional)

For quick cooking, parboil the potatoes before hand. This is actually pretty handy, because if you’re having a dinner or lunch, you can parboil the potatoes before and just cook them in the butter and oil right before serving. Put a pan on medium heat (it should be big enough for the potatoes to be placed in one layer) and once the pan is hot add 1 Tblspn butter and 1 Tblspn oil. Add the potatoes and garlic, sliced if you want a strong flavor and whole if you want subtle flavor. Let them crisp up on a medium heat, about 5 minutes on each side. Before flipping the potatoes sprinkle over some salt and dried thyme. Once you’ve turned over each potato add in the remaining butter and oil.  That’s all! Just remember to keep the heat on medium so the potatoes don’t burn!