Category Archives: Side Dishes, Starches and Vegetables


Having latkes for breakfast on Christmas morning has been a tradition

in our family since our kids were very small.  I don’t know why we started

it but we did and it is now what we do every year.

Latkes are traditionally a Jewish food eaten at Hanukkah.  I think this is where

our tradition started as a shout-out to our Jewish friends.  Whatever the

reason, there are different ways to make latkes and this is the one

we like the best.




What You Will Need:

2          lbs                    Russet Potatoes (about 4, 6-inch pots)

1                                  Onion (Minced)

¼          c.                     Potato Starch (flour)

2                                  Eggs

½         tsp.                  Granulated Garlic

¼          tsp.                  Salt (more to taste)

                                    Black Pepper

                                    Applesauce (topping)


What You Do:

1. Peel and shred the potatoes with your cheese grater.  Use the big holes.

2. Using a kitchen towel, squeeze all the water out of the shredded potatoes.

3. Microwave for 30 sec., stir, then 30 sec. more.

4. Combine Potatoes, Onion, Starch, Eggs and seasonings in a bowl.

5. Heat 1/-inch of Oil in a heavy-bottomed sauté pan.  (cast iron, for example)

6. Make sure the oil is hot but not smoking! (about 7 on electric stoves)

7. Scoop ¼ – 1/3 cup of mixture to oil and flatten with fork.

8. Cook on each side until crispy. (3 – 4 min. each side)

9. Drain and serve with applesauce.


Fried Rice




This is the first dish I learned to make on my own.  The recipe called to put the egg in the rice but it didn’t say anything about cooking the egg first.  So I put raw egg in the rice mixture and watched it turn into a gloopy mess.  It was still good though.  I’ve since learned some high-level techniques ( I scramble the eggs BEFORE putting them in the rice) so everything runs a bit smoother. 


People love this dish and it is so easy I don’t even bother telling them how easy it is.  But I’m telling you and you should go make this to have in your fridge during the week for something quick and nutritious.


I only use probable 2 cups of rice to this amount of veggies just to keep the carbs down and it makes for a great side dish or a main dish on its own.  You can add whatever vegetables you want and increase anything however much you want.  You can’t go wrong with this.


What You Will Need:

3 -4         c.             Cooked White or Brown Rice (Preferably Cold)

2              TB           Oil

1                             Onion (chopped)

2-3          cl.           Garlic (Minced)

3                            Carrots (sliced diagonally)

1              c.           Peas or Snow Peas

1             TB          Soy Sauce

1 ½         tsp.        Sesame Oil

3-4         eggs       Scrambled


What You Do:

1. Heat a Wok or skillet with Oil

2. Saute the Onion about 5 min.

3.  Throw in the Carrots, Garlic, Peas and sauté 7-8 minutes

4.  Toss in the Rice and Egg

5.   Add the Soy Sauce and Sesame Oil and toss around a bit



Roasted Vegetables



What You Need:

1          medium           onion
1          medium           carrot
1                                  zucchini
1                                  eggplant
2          small               potatoes
5          small               tomatoes
1                                  red or yellow pepper
2          cloves              garlic
Salt and pepper to taste
Dried herbs (sage, thyme, rosemary, wild fennel are all good choices – either individually or combined in some form)
4 to 5 tablespoons of olive oil, plus more to taste


You can use any vegetables you want:  Mushrooms, Grape Tomatoes, Green Beans – whatever you have on hand.  This is an easy dish so don’t over complicate it.



What You Do:

1. Preheat the oven to 375 F.

2. Dice all the vegetables into pieces that are approx. the same size.

3. Pile the vegetables into a baking dish so that the vegetables lie a few

inches thick.

4. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables.

5. Mix thoroughly but gently making sure oil and seasonings are distributed evenly

6. Put the dish in the oven and cook for 45 minutes to an hour.

7. Halfway through the cooking process, remove the dish from the oven and very gently stir.

8. Towards the end of the cooking process, stir a second time.

9. Remove from the oven and let cool slightly. Check for seasoning and serve.

Crispy Sesame Brussels Sprouts with Creamy Curry Dipping Sauce


(Re-Posted from Pale OMG)

The only thing we did different was reduce the coconut and sesame oil to 1 Tablespoon each.  Also, the Sprouts were so good we didn’t need the dipping sauce even though it’s a good sauce.  The Sprouts were amazing.


Prep time:  10 min.

Cook time:  35 min.

Total time:  45 min.


Serves: 2-3


What You Need for The Brussels Sprouts:

  • 2 cups of Brussels sprouts, cut in half
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons sesame oil (I used toasted sesame oil)
  • 1 tablespoon sesame seeds
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder

What You Need For the dipping sauce

  • ½ cup mayo
  • handful of cilantro, minced
  • 2 teaspoons curry powder (add teaspoon by teaspoon and taste it to make it to preference)
  • ⅛ teaspoon cayenne pepper


What You Do:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together all ingredients and coat brussels sprouts on all sides.
  3. Place brussels sprouts on a parchment paper or silpat lined baking sheet. Spread out so the brussels sprouts aren’t overlapping and can cook evenly.
  4. Place in oven and bake for 35 minutes.
  5. Once brussels sprouts are in the oven, mix together all the ingredients for the dipping sauce and place in fridge to cool.
  6. Serve crispy brussels sprouts with dipping sauce.

Brussells Sprouts - Crispy Sesame

Sweet Potato Fries

Starch - Sweet Potato Fries (1)

These are very easy to make and of course they are also very good for you.   Well, at least sweet potatoes are good for you and cooking them in oil makes them taste good for me so I just pretend they are good for me this way and I eat a ton of them.  I cook my sweet potatoes in the microwave for 2 ½ minutes hours or the day before so they don’t take as long to cook and I can cook them on a higher heat so they get nice and brown and sometimes black.


Here’s how you do it.


What You Will Need:

1                      Sweet Potatoes

                        Oil for frying



What You Do:

1.  Microwave your potatoes for 2 – 4 minutes.  Ours is a strong microwave and I did them for

            2 ½ minutes in the skin.  Let them cool.

2.  Heat your skillet to medium-high or on my electric stove it’s at 6.

3.  Pour in the oil and let it get hot.

4.  Peel and slice the sweet potatoes into julienne fries.

5.  Put them in the skillet and cook 2 -3 minutes on each side.

6.  Salt and gobble them up.


Starch - Sweet Potato Fries (2)

Buttery Cabbage


I found this one day before I started this blog and didn’t know where I got it but if I just look at the picture I can see that it came from Mr. Food.  So just looking one day and decided to keep this and tonight was the first time I tried it and man! was it ever good.  You will like it for sure and it’s really easy.

What You’ll Need:

¼             lb.            bacon

1           med.     head cabbage, coarsely chopped

½             c.            Chopped Onion

½             c.            Frozen peas

¼             c.             (1/2 stick) butter

1           tsp.       Salt

¼          tsp        Black pepper



What You Do:

1.  In a large pot, cook bacon over medium-high heat until crisp.

2.  Remove bacon from pot, let cool, then crumble and set aside.
3.  Add remaining ingredients to the pot. Reduce heat to low, cover, and

          cook 20 to 25 minutes, or until cabbage is tender, stirring frequently.
4.  Sprinkle with crumbled bacon, toss, and serve.



It’s very easy and delicious.  We’re adding it to our family cookbook.

Mashed Potatoes

Ok,  this is no mystery and needs to be one of your standards you make without a recipe.   I’ll put un-precise measurements in this recipe to give you a guideline but after that, add whatever you want to your potatoes.  Notice that if you add a WHOLE BUNCH more milk you basically have Potato Soup – at least a start for Potato Soup.  Remember, this is EASY and pretty quick.  I like my Mashed Potatoes lumpy so I use a potato masher but if you like them creamy, then use a hand-held mixer and get every lump outta there.


What you will need:

4          Lg.       Russet Potatoes

½         stick    Butter (or more if you want)

1/2 +    c.        Milk (Whole or whatever) (Almond if you like)

                        Salt to taste (maybe a teaspoon)

                        Black Pepper to taste ( maybe ½ teaspoon)


What you do:

1.  Peel and cut the potatoes in 1-inch cubes (dice-sized)

2.  Boil the potatoes in a big pan of water for about 15-20 minutes. (until soft)

3.  Drain the potatoes then put back in hot pot to let steam come off.

4.  Add the butter and mash or beat while adding the milk

5.  Keep doing this until you have the consistency you want.

6.  Add the Salt and Pepper to taste.


That’s all there is to it and even if you mess them up they are still pretty darn good.  So keep trying until you get them the way you want them.