Category: Potatoes, Pasta, Rice and Other Carbs

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Easy Syracuse Salt Potatoes

Syracuse salt potatoes’ creamy interior is a delicious addition to any meal. The salt doesn’t penetrate the skin but leaves a nicely seasoned crust on the skin.

Syracuse Salt Potatoes

Syracuse Salt Potatoes

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Course Side Dish
Servings 4
Calories 277 kcal

Ingredients
  

  • 2 lbs new potatoes
  • 4 cups water (or enough to cover potatoes)
  • 1 cup ` salt
  • Fresh parsley, optional

Instructions
 

  • Wash the potatoes and set them aside.
  • Pour the water into a pan on the stop top.  Add salt and heat over high heat stirring constantly until the dissolves and the water becomes clear again.
  • Carefully add potatoes and cover the pan.  
  • Simmer for 15-20 minutes or until the potatoes are tender.
  • Drain the water from the pan, leaving the potatoes in the pan.  Recover the pan and let potatoes sit, undisturbed until the water has evaporated from the skins, leaving a fine layer of salt.
  • Melt the butter and drizzle over the potatoes before serving.  Sprinkle with parsley, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.
Keyword easy, healthy, potatoes, salt, side dish, vegetarian

Potatoes are considered “empty calories” by many but nothing could be further from the truth!

Suggestion:  Use leftover potatoes to make crispy smashed potatoes!

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Healthy Vegan Spicy Brown Rice

This spicy brown rice is sure to give your meal a kick-start!  It pairs nicely with beans, beef or any other hearty meal!

Spicy Brown Rice

Spicy Brown Rice

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Course Side Dish
Servings 4
Calories 162 kcal

Ingredients
  

  • 1½ cups brown rice
  • 2¾ cups vegetable stock
  • ¾ tsp  turmeric
  • ¾ tsp paprika
  • ⅓ tsp cumin
  • ¾ tsp crushed red pepper
  • 2 tsp onion powder
  • ¼ tsp garlic powder

Instructions
 

  • Combine all ingredients in a rice cooker and cook on the “brown rice” setting.  
  • If you prefer to cook this on the stovetop, combine all ingredients in a saucepan.  Bring to a simmer, cover and cook for about 45 minutes or until all the liquid has been absorbed.  
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 12 months.
Keyword brown rice, healthy, high fiber, rice cooker, rice dish, side dish, spicy, vegan, vegetarian

Did you know?  While brown and white rice contains about the same number of carbs, brown rice offsets that number with a good dose of fiber and many other nutritional benefits!

Suggestion:  Serve this rice with Red Bean Casserole!

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Sweet Potato Apple Butter Casserole

Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!

Sweet Potato Apple Butter Casserole

Sweet Potato Apple Butter Casserole

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Course Side Dish
Servings 8
Calories 325 kcal

Ingredients
  

Sweet Potatoes:

  • 2 lbs sweet potatoes
  • ¾ cup old fashioned apple butter
  • ¼ cup butter, melted (½ stick)
  • 2 eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Topping:

  • ¾ cup pecans
  • ½ cup dates
  • ¼ cup almond flour
  • 2 tsp butter, melted

Instructions
 

  • Preheat oven to 425℉  Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer.  Pierce each potato several times with a fork.
  • Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender.  Remove from oven.  Allow to cool slightly and then remove potatoes from their skins.
  • Turn oven back to 350℉.  Coat 1½ quart casserole (or 8” square pan) with cooking spray.
  • Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl.  Combine with an electric mixer or whisk.  Add potatoes and continue to beat until the mixture is smooth.  Spread into the casserole.
  • Roughly chop pecans and dates.  Mix in 2 tbsp melted butter and almond flour.  Sprinkle over potatoes.
  • Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.  
  • Hack:  Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
  • Hack:  The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days.  Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion:  Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.

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Easy Vegan Herbed Jasmine Rice

Herbed jasmine rice is a savory vegan side that will hold up to any main course. Use your rice cooker to make it an easy and hands-off treat!

Herbed Jasmine Rice

Herbed Jasmine Rice

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Course Side Dish
Servings 3
Calories 195 kcal

Ingredients
  

  • 1½ cup vegetable broth
  • ¾ cup uncooked jasmine rice
  • ½ yellow onion, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 clove garlic, minced (1 tsp)
  • ¼ tsp dried rosemary
  • ¼ tsp dried sage
  • ¼ tsp dried thyme
  • 1 bay leaf

Instructions
 

  • Add vegetable broth into the inner pan of a rice cooker.
  • Rinse rice to remove the starch coating.  Add to broth along with onion, salt, pepper, garlic, rosemary, sage, thyme and the bay leaf.
  • Place the inner pan into the rice cooker and close the lid.  Program cooker on the white rice setting and allow it to cook.
  • Let rice sit for 10 minutes after the cycle is done.  Remove bay leaf, fluff with a fork and serve.
  • Hack:  Rice can be cooked on the stove in a saucepan.  Combine all ingredients and bring to a boil over medium heat.  Lower temperature to low and cook, covered, for 20 minutes or until all water is absorbed.  
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use. 
Keyword herbed rice, Jasmine rice, rice dish, rice side, seasoned rice, side dish, vegan, vegan side dish, vegetarian, vegetarian side dish

 

Have you ever wondered about how rices differ and the best ways to use them?  Check it out here!

Dehydrated onions and garlic can be used in this recipe!

Suggestion:  This rice pairs beautifully with cranberry mustard pork tenderloin!

 

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Best Herb Roasted Potatoes

Sometimes called fondant potatoes, these creamy, melt-in-your-mouth potatoes are cooked in the oven to create the easiest and best herb roasted potatoes ever!

Best Herb Roasted Potatoes
Best Herb Roasted Potatoes

Best Herb Roasted Potatoes

 

1 lb red-skinned potatoes (3-4 medium)

2 tbsp butter, melted

⅓ tsp dried thyme

¼ tsp dried rosemary

½ tsp parsley

¼ tsp salt

1/4 tsp pepper

⅓ cup chicken broth

1 clove garlic, minced (1 tsp)

 

Preheat the oven to 400℉. Use non-stick cooking spray to coat a baking pan that’s large enough to lay the potato slices in a single layer.

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 3/4″ to 1″ thick slices, discarding ends. Toss the potatoes in the butter mixture. Arrange in a single layer the baking pan.

Roast the potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to the oven and roast for an additional 15 minutes.

Remove potatoes from the oven and flip one more time. Add the broth and garlic to the pan and return to the oven. Roast for an additional 5-10 minutes, or until potatoes are tender.

3 servings, 215 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

 

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Creamy Cheesy Polenta

Creamy Cheesy Polenta

Creamy Cheesy Polenta

 

4 cups water

1 tsp salt

1 cup yellow cornmeal

2 tbsp butter

½ cup sharp cheddar cheese, grated

 

Heat water to boiling over medium-high heat. Add salt and cornmeal, whisking gently. Continue to whisk constantly until the mixture is thickened. Reduce heat to low and continue to whisk constantly for about 2 minutes or until thick.

Cover the pan and continue to cook for 30-35, whisking vigorously every 5-10 minutes, taking the time to scrape the sides of the pan. Remove from heat. Stir in butter and cheese until melted.

Allow to stand for 5 minutes before serving. Garnish with additional butter or cheese if desired.

 

4 servings, 255 calories per serving

Hack: Polenta can be eaten alone or as a side dish to replace rice or potatoes.

Hack:  Use this polenta to make Eggs With Polenta!

 

 

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Crispy Smashed Baby Potatoes

Crispy Smashed Baby Potatoes
Crispy Smashed Baby Potatoes

Crispy Smashed Baby Potatoes

 

1 lb baby potatoes

1 ½ tsp salt

2 tbsp olive oil

1 tsp dried parsley

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp black pepper

 

Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).

While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.

When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.

Preheat the oven to 425℉.

Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.

Drizzle olive oil mixture over potatoes and toss lightly to cover.  Bake until the edges are golden (25-30 minutes).

 

4 servings, 150 calories per serving

Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.

 

 

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Oven Roasted French Fries

 

Oven Roasted French Fries
Oven Roasted French Fries

Oven Roasted French Fries
(Courtesy: Jenn Warren)

 

1 large russet potato

2 tbsp butter

¼ tsp salt

¼ tsp onion powder

¼ tsp garlic powder

 

Preheat the oven to 425℉.

Wash potato and peel (if desired). Cut into ½” strips. Set aside.

Place butter in a microwave-safe bowl big enough to accommodate potato strips. Melt butter in the microwave. Mix in onion powder, garlic powder and salt.

Line a baking sheet with parchment paper. Place potato strips in a bowl and toss with butter. Lay in a single layer on the baking sheet.

Bake in the oven to desired crispness, 20-30 minutes, turning once.

Serve immediately.

 

2 servings, 250 calories per serving

Hack:  To cook in an air fryer, preheat to 380℉.  Spread fries out in a single layer and air fry for 12-15 minutes or until brown, flipping once.

If your air fryer is equipped with a rotisserie basket, cook at 325℉ for 10 minutes.  Turn temp up to 400℉ and rotate basket for 18-20 minutes or until browned.

Hack:  For a unique change of pace, serve your fries with easy cheesy buffalo chicken dip!

Hack:  These fries pair perfectly with pan-fried chicken tenders!

Hack: Reheat leftover fried in the oven just until warm.

 

 

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Baked Rice Pilaf

 

Baked Rice Pilaf
Baked Rice Pilaf

Baked Rice Pilaf

 

1 tbsp sesame oil

1 tbsp butter

½ cup onion, minced

½ cup carrot, grated

1 cup rice

½ cup pine nuts (optional)

2 tsp minced garlic

¼ tsp cumin

¼ tsp coriander

½ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

¼ tsp dried parsley

¼ tsp thyme

½ tsp salt

1 bay leaf

1 ½ cups chicken stock

 

Preheat the oven to 350℉.

Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.

Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.

Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.

Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.

 

4 servings, 234 calories per serving

Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

Hack: Use the leftover nuts in Roasted Asparagus with Pine Nuts, Scallion Pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!

 

 

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Crispy Homemade Sweet Potato Fries

There’s nothing like crispy homemade sweet potato fries dipped in honey mustard sauce.  What’s your favorite way to eat them?

Crispy Homemade Sweet Potato Fries

Crispy Homemade Sweet Potato Fries

Print Recipe Pin Recipe
Course side, Side Dish, Snack
Servings 3
Calories 200 kcal

Ingredients
  

  • 1 large sweet potato (about 1 pound)
  • Vegetable oil
  • Salt to taste

Instructions
 

  • Peel the sweet potato, if desired. Cut into ½” strips.
  • Heat 1” oil in a heavy skillet on medium until a drop of water sizzles when dropped into it (5-10 minutes).
  • Carefully put sweet potato strips in hot oil and fry until golden brown (7-10 minutes), cooking in batches so as not to crowd potatoes. Remove from oil with a slotted spoon and drain on paper towels or a rack. Salt to taste while still hot.
Keyword easy, fries, potatoes, side dish, simple, snacks, sweet potato, vegan, vegetarian

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Serve with honey mustard dip!

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