So simple. So lovely. These will give you all the warm feels. Perfect Garlic Herb Mashed Potatoes Serves/ Yield: 6-8 Prep Time: 10 minutes Cook/ Assembly Time: 15 minutes Total Time: 25 minutes Ingredients: 2 1/2 lbs. Potatoes, peeled & cut into 1”…
Tag: side dish
“I think it pisses God off if you walk by the color purple in a field somewhere and don’t notice it.” ― Alice Walker, The Color Purple Eggplants are fun. So often people just pass them by in the store. How can you? They…
It’s summer which means it is salad time!
This checks every box for a summer salad and you get to make zoodles.
Give it a try!
Cold Zoodle Salad
Serves/ Yield: 4
Prep Time: 15 minutes
Cook/ Assembly Time:15 minutes
Total Time: 30 minutes
· 2 Zucchini, spiralized
· ½ c. cubed cucumber
· 10 cherry tomatoes, halved
· 1 red pepper, cubed
· ½ c. red onion, thinly sliced
· 4-6 oz. artichoke hearts
· 10 Kalamata Olives, pitted
· 2 oz. feta, crumbled (optional)
· 2 Tbsp. Extra Virgin Olive Oil
· 2 Tbsp. fresh lemon juice
· 1 tsp. dried oregano
· salt & pepper, to taste
Toss all ingredients together and marinate at least 15 minutes before serving.
Options and Notes: Endlessly customizable – go crazy.
Everyone knows roasted sweet potatoes are awesome. But, what you didn’t know they were missing is cardamom. For reals. It’s awesome. Enjoy. You’re welcome. Roasted Cardamom Sweet Potatoes Serves/ Yield: 4 Prep Time: 10 minutes Cook/ Assembly Time: 35 minutes Total Time: 45 minutes…
Nothing more awesome than saying zoooooodles! Well, except maybe making them. Zoooooodles! Zoodle Shoestring Nests, Baked or Fried Serves/ Yield: 4-6 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: 2 spiralized zucchini (zoodles) 1 egg, beaten 1/3 c.…
I like potatoes, my kids like potatoes, we all like potatoes. Potatoes are versatile but they can still get a little boring. Hasselback potatoes are a way of mixing things up. Since they are potatoes they are quite forgiving by nature and taste so enjoy, even if you accidentally slice all the way through a few…
Prep time: 15 min
Cook time: 45 min
- 8—6 to 8 oz. baking potatoes (Yukons or Russets), rinsed and scrubbed
- 2-4 tablespoons Extra Virgin Olive Oil or Grass-fed Butter/ Ghee, melted
- 4 cloves of garlic, minced
- ½ teaspoon smoked paprika
- Coarse salt, to taste
- 2 teaspoons minced flat leaf Italian parsley, optional
- Fresh-grated Parmesan Cheese, optional garnish (skip for Whole30)
Preheat oven to 450° degrees F. Oil a large shallow baking dish or sheet.
If desired, cut a narrow (¼-inch) slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll).
Use a sharp knife and slice each potato crosswise, making 1/8—1/4 inch parallel slices. Do not cut all the way through. Leave 1/4—1/2 inch of the bottom of the potato intact.
Put the sliced potatoes in a bowl of water and gently flex the potato fans open to help rid the potatoes of excess starch. Dry before baking.
Mix Oil or butter/ ghee, garlic, paprika, and salt.
Brush prepared potatoes with the mixture (making sure some gets in the potato cracks), sprinkle with Parmesan, if desired.
Place potatoes in the oiled baking dish; and bake 40—45 minutes. Bake until the outside of the potatoes are crispy and the flesh is soft.
Garnish with parsley or chives and Parmesan, if desired.
That’s what I’m talking about!
These are amazing. I like the coconut oil for frying because the sweet flavor naturally goes with onions but you could fry these is whatever makes your pan pop.
Are they kid friendly? Depends on your kid. My three-year-old was running around saying, “I love onions. Onions in my beh-lly!” My seven year old explained pragmatically that he enjoyed the breading but not so much the onion (meanwhile, if it used to fly, swim, graze or run he can throw down like a champ). Either way, they’re worth your time. I was going to bake a few to see how that turned out, but my spouse wandered in tried a few and decided it was blasphemy and took over the frying.
Seriously Delicious Onion Rings
Prep Time: 10 min.
Cook Time: 20-30 min.
Total Time: 45 min.
- Coconut Oil, for frying
- 3 Small Onions (about the size of a baseball)
- 2 Large Eggs whisked
- 1/3 cup Tapioca Flour
- 1/3 cup Arrowroot Starch
- 1/3 cup Almond flour or meal
- 2 Tsp. Smoked Paprika
- 1/8-¼ tsp. Cayenne Pepper, optional
- ½ Tsp. Garlic Powder
- ½ Tsp. Salt
- ¼ Tsp. Black Pepper
Place a large heavy-bottomed saucepan on the stove and fill it with oil to a melted depth of about ½ an inch. Heat up to 350 degrees slowly while you prepare the onion. If it starts violently popping turn it down it bit. If nothing sizzles with you put a ring in, turn it up a bit. This can be done over medium-low heat.
Slice the onion into thick slices. Around 1/2—3/4 inch thick. Separate the rings, discard anything too small to flip.
Whisk eggs together; set aside.
In a separate bowl mix together the rest of the ingredients: tapioca flour, arrowroot starch, almond meal, and spices.
Working in batches, dip slices of onion in eggs.
Place your egg coated onion into the starch mixture.
Carefully place the flour-coated onion slices into the hot oil, and fry for 2 minutes per side, until crispy and golden brown. Remove from oil, place on paper towel to soak up excess oil (if you wish to salt them do so while the oil is hot) and then serve!
The French are not afraid of vegetables and this recipe c’est magnifique. Minestrone soups never rated highly in my world (perhaps because a French person never made me any…). A hearty beef stew with chunks of veggies generally falls into the meh category. So, my…