Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

Crispy Basil Potatoes

I got this idea from watching Gordon Ramsey when he did that cook along with celebs show. When potatoes are low priced its a great way to utilize them.

1-1.5 lbs. russet potatoes
2 tsp olive oil
7 cloves garlic
salt, pepper and basil

Bring half a large pot of salted water to a boil.

While waiting for water to boil cut your potatoes into 1/2 inch chunks.

When water is boiling rapidly add potatoes. Set oven timer for 12 minutes. Raise heat to bring back to a boil. Stir occasionally. When it comes back to the boil, lower heat and boil gently for remaining time. Test potatoes after 10 minutes. You want them firm, but almost fork tender. Gently poke one with a fork. If it goes in with only minimal resistance, they are done. If not, cook a few minutes more - until timer expires.

When ready remove potatoes from pot back to cutting board.

Heat a large skillet with 1 tsp oil. When fairly hot add garlic and saute 3 minutes. Remove from heat and transfer garlic to temporary resting place on paper towel or paper plate. Making sure to leave the garlicky oil in the pan.

Return pan with garlic oil to burner and heat on medium high for 2 minutes. Add potatoes to pan. Working in batches if all will not comfortably fit. Cook potatoes until browned on all sides. Turning to brown evenly.

Put garlic into heat safe storage container. Add potatoes to container as they become sufficiently done. When all potatoes are in the container add salt, pepper, basil and remaining 1 tsp of olive oil. Cover and shake to distribute and mix. Eat warm as is or store and let flavors mingle in the fridge.

These potatoes are very filling and the flavor is simple, but delicious. Nothing beats potatoes that are crispy on the outside and tender within.