Category Archives: Side Dish

Roasted Cauliflower

It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable. I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month.   Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis.   It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.

Roasted Cauliflower

Course Side
Cuisine Indian

Ingredients

  • 2-3 tbsp olive oil
  • 1 tbsp organic curry powder
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1/2 tsp fine sea salt
  • 1/8 organic red pepper flakes
  • 1 head cauliflower rinsed and cut into florets

Instructions

  1. Preheat oven to 425°F.
  2. Toss olive oil with spices.
  3. Toss cauliflower with olive oil mixture.
  4. Spread out in large roasting pan (do not over load the pan).
  5. Roast in oven for 20-30 minutes.
  6. Serve as an appetizer or side dish.

Leftover Mashed Potatoes? Pancakes!

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

Leftover Mashed Potatoes? Pancakes!

Course Breakfast, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 2 cups mashed potatoes
  • 1 onion finely diced
  • 1/4 cup flour
  • 2 eggs
  • 1/2 tsp fine sea salt
  • 1 tsp organic freeze-dried chives
  • 1/4 tsp organic ground black pepper

Instructions

  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola oil.
  3. Drop 1/4 cup batter on skillet. Cook until golden, then flip.

Grilled Corn with a Flavorful Twist!

This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.

Grilled Corn with a Flavorful Twist!

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • 12 ears corn on the cob
  • 1 stick butter
  • 1 tsp fine sea salt
  • 1/4 tsp organic ground black pepper
  • 1 cup creme fraiche
  • 1 lime juiced
  • 1 tsp organic ground paprika
  • 1 tsp organic chili powder
  • 4 oz cotija cheese crumbled

Instructions

  1. Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper and press husk back on ear so corn is protected by one layer. This task should be delegated to people lazing about outside on lawn chairs.
  2. Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
  3. Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
  4. Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.

Rebecca Katz’s Spiced Sweet Potato Soup

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

Rebecca Katz's Spiced Sweet Potato Soup

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 3 lbs sweet potatoes peeled, diced - 1 inch cubes
  • 2 tbsp coconut oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground cinnamon
  • 1/4 tsp organic ground allspice
  • 1/8 tsp organic ground cardamom
  • 1/8 tsp organic ground nutmeg
  • 6 cups vegetable broth or magic mineral broth

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with coconut oil until they are evenly coated.
  3. In a small bowl, combine the 1/4 teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg (or substitute 1 1/4 tsp of Smith and Truslow sweet potato seasoning) and stir until well combined.

  4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
  5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
  6. Pour 1/3 cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining 1/4 teaspoon of salt, before serving.
  7. This recipe is from Rebecca Katz's cookbook,
  8. The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
  9. (reprinted with permission). To find out more about cancer-fighting ingredients, go to
  10. www.rebeccakatz.com

Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard

Since reading Food Matters by Mark Bittman, I have started to work more veggies into my diet. This tasty recipe, from The Cancer Fighting Kitchen, by Rebecca Katz, is a meal in itself. Make more than you need as it is great as a leftover.

Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard

Course Main, Side
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 526 kcal

Ingredients

Squash

  • 4 acorn squash
  • 2 tbsp olive oil extra virgin
  • 1/4 tsp fine sea salt
  • 1/4 tsp organic ground allspice
  • 1/4 tsp organic ground ginger
  • 1/4 tsp organic ground cinnamon
  • 1 pinch organic red pepper flakes

Filling

  • 1 cup quinoa
  • 5 tsp olive oil extra virgin
  • 1 tbsp shallots finely diced
  • 3 tbsp fennel finely diced
  • 2 cups water
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground coriander
  • 1/4 tsp organic ground cumin
  • 2 cloves garlic minced
  • 1/8 tsp organic red pepper flakes
  • 1/4 cup dried cranberries raisins, or cherries
  • Lemon juiced
  • 6 cups Swiss chard stemmed and chopped

Instructions

  1. Preheat oven to 350°F and line a sheet pan with parchment paper.
  2. Cut the tops off the squash and scoop out the seeds. Cut the pointy ends off the squash so that they will stand up once they are stuffed.
  3. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of the squash with your finger. If it is soft, transfer the squash from the oven and cover with foil until ready to fill them.
  4. Meanwhile, make the filling. Put the quinoa in a fine mesh sieve and rinse will under running cold water.
  5. Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel, and saute until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the water and 1/4 teaspoon of sea salt, cover, and bring to a boil, the lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from heat, and fluff with a fork.
  6. While the quinoa is cooking, heat the 1 Tablepoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon of salt. Saute until the greens are tender, (about 5 minutes for kale and 3 for chard). Remove from the heat and stir in a squeeze of the lemon juice.
  7. Spoon the quinoa mixture into the squash. Top each squash with a scoop of the greens.

Recipe Notes