Archive for March, 2013

March 24, 2013

Red Potato Salad

Okay, so either WordPress is having problems, or my computer is, but I can’t seem to post anything. I managed to get to this in a round-about way, but it still won’t let me post pictures. We shall see how this goes…

Edit: SUCCESS! Published directly from OneNote.

So now I’m living alone in a basement. I admit, I cried a little tonight out of intense loneliness… I’m not particularly homesick, I’m just not getting the social contact that I’m used to. I’m more of an introvert, but I still need that contact..

Anyway, I learned today that I make some epic potato salad. I used to always use Russet potatoes because that’s what was always in the house, but I saw the red ones on sale and thought “Why not?” They were the same price as the Russets anyway. 20lbs for 6.99 or something.


  • 7 medium sized red potatoes, skin on
  • 2 hard boiled eggs
  • A few slices of garlic sausage, diced
  • Broccoli florets (or in my case, regular broccoli with the little buds cut off)
  • Sliced red onion
  • Hellmann’s mayonnaise
  • Pepper


Put the potatoes in a pot and fill it up to submerge the potatoes. Turn on the stove and allow the water to boil for about 45 minutes to an hour (I did it on medium-high heat only because I was trying to finish a book). You’ll have to poke them with a knife to see if the centres have been fully cooked. The knife should go in and come out relatively easy. If the knife gets stuck and you can hold up the potato with the knife, cook it longer. You’ll be able to tell that they’re almost done when the skin starts to crack and flake off.

When the potato skins start to flake, heat up another pot of water with the eggs. I also had this on medium high heat. Leave it to boil for now.

If you’re like me, multitasking can be a bit challenging when in the kitchen. Leave the broccoli florets until later.

Remove potatoes from heat. Drain the potato water and start dicing the potatoes, skin on, in to cubes. I like my cubes a bit smaller, but you can have them as big or as small as you like. Put the potato cubes in to a bowl. Slice up your garlic sausage and onions if you haven’t done so already, and put it in with the potatoes.

In a pan, put in a layer of water and boil it. Bring it back down to a simmer and throw in the broccoli. You just want to soften them a little bit, enough so the little bud ends aren’t raw. Or soften the whole thing if you want to put it all in the salad. You’ll need to turn them over every so often so bring out the bright green in them, otherwise the chlorophyll will break down and the broccoli will yellow.

While the broccoli is doing its thing, by now the eggs should be done. Peel the eggs, dice, and put in with the potatoes.

Fun fact: The fresher the eggs, the harder it is to peel. It doesn’t matter how much or how quickly you cool it. Fresher eggs will have the albumen (egg white) all plump and pressing right up against the inside of the shell. As you leave it in the fridge, the porous eggshell loses water because fridges tend to dry things out. The reason why older eggs are easier to peel is because as it sits out in the air, the albumen beings to shrink, and pulls away from the shell. So really, if you leave your eggs out in the fridge a bit longer, no more fighting the eggshell to keep the egg intact!

Broccoli should be close to being done. When they are done, slice off the little ends and put them in the salad. You can also slice the rest of the broccoli and put them in as well.

Throw a few spoonfuls of mayonnaise in and mix well. Depending on how creamy you want it, you can put more or less. I usually put a little bit more than just enough to have it all stick together. Sprinkle on some pepper, and stir again.


Serves 2-3.

March 14, 2013

The Big Move

Vernon is coming up in less than 2 days! Hopefully I’ll be arriving there 48 hours from now so it won’t be dark going over the Coquihalla. From then, begin the cooking! (And blogging, if I have the time!)

March 1, 2013

Baked Fettuccine Pasta



So this is something I made yesterday, continuing my pasta-baking trend. Even more delicious because I love spicy sauces! This one I managed to find my receipt so I can write down exactly (almost) what I bought for this.


  • Hunt’s Spicy Pepper Tomato (or Pasta?) Sauce – $1.26
  • Lean ground beef (smallest package I could find) – $3.80
  • 1 package of No Name fettuccine pasta noodles – $1.38
  • A handful of spinach – $1.98 per bunch
  • 1 medium sized tomato, diced – sorry, I don’t know what kind it is 😦
  • Montreal steak spices
  • Salt and pepper
  • Cheese for topping


Set oven for 375F.

Turn on the stove and brown the beef until thoroughly cooked (should be no pink). Soak up some of the residual fats and oils with a paper towel. Leave a little bit behind or it will be too dry. Add a few sprinkles of the steak spice and salt and pepper. Dice up the tomato and add them here. Set aside.

Boil a pot of water and add the whole package of noodles, and cook as per instructions. Drain out the water and add the sauce. When the sauce just starts to bubble, add the beef mixture and mix well. Turn off the heat.

In an oven-safe container, layer in half of the noodles. Then layer on the spinach. Then the rest of the noodles. Layer on the cheese!

Put into the oven uncovered for 25 minutes or until the cheese reaches your desired golden-ness.


Serves 4-5, depending on how hungry you are.

March 1, 2013

Baked Tortellini Pasta



So.. I decided to get a little creative (or not) because I was having a bit of a pasta craving and I haven’t actually done anything like this before, except baked rice (see Broccoli, Potato and Sausage Baked Rice).

I went to the Superstore and bought some pasta. I can’t remember what brand it was or anything, and I can’t seem to find my receipt either…

Anyway, what ended up happening is me going to Superstore, buying more than I needed, and walking out feeling guilty of what I had bought. And I also don’t remember what else I came back with.


  • 700g (?) package of spinach and cheese tortellini
  • 1.5c leftover pasta sauce (white)
  • 3 dozen grape tomatoes
  • Chorizo, diced (as much as you like)
  • Whatever cheese you like for the topping


Set oven to 375F.

Bring a pot of water to a boil and throw in the tortellini. Pretty much just follow the instructions on the package minus a minute or two because you’ll put in the pasta sauce and cook a few minutes (later). Try not to overcook them because they come out mushy around the edges. Yuck.

Drain the water and pour in the pasta sauce, chorizo and grape tomatoes. You can sprinkle in some cheese here if you’d like too.

Once that’s done, put the mixture into a oven-safe pyrex/glass/container dish. Layer evenly. Now put on as much cheese as you’d like.

Put it all into the oven uncovered for 25 minutes or until desired cheese crispiness.


Serves 4.

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