Category Archives: Side Dish

Boiled Smashed Potatoes

A trend that took over Pinterest for awhile was small red potatoes that have been boiled, then smashed, seasoned and baked. A perfect companion to the tortilla crusted salmon we’re having tonight! These have been seasoned with Tastefully Simple’s Ultimate Steak Seasoning, but you can season them however you like. Here’s a great recipe for how to fully load them like a real baked potato! They’re great as a party appetizer, too!


Boiled Smashed Potatoes

1 lb small red potatoes, boiled until tender (under 1 inch of water, boiled 15-30 minutes depending on size)

Place on a greased baking pan

Smash them using the bottom of a glass or a potato masher, and remove the top layer of skin with a fork.

Season and bake at 450 degrees F for 20 minutes on the top rack, or until browned and crispy-ish.

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Posted by on March 26, 2014 in Side Dish


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Mango Pepper Salsa

Nothing screams “summer” to me in the middle of deepest, darkest winter like mango. I’ll eat a mango straight up for breakfast. I’d mango flavor SO many things if I had the option, but people would get sick of it. I’d also been introduced to jicama last summer while visiting my in-laws in California. I’d place the flavor somewhere between broccoli and cabbage, but biting into it gives the kind of crunchy, juicy, cool refreshment that a cup of ice water on a hot day gives. It’s amazing and I’m a little obsessed. Only recently did I realize that green bell peppers are the only gross ones…red, yellow and orange are delicious! I’d been avoiding bell peppers as a whole because I hated the green ones and figured the rest would be worse. I was so wrong. This salsa, while not spicy, is the perfect accompaniment to my Chili Lime Fish Tacos.

Mango Pepper Salsa

Mango Pepper Salsa

1 Mango, peeled and diced

1/2 Jicama, peeled and diced

8 mini sweet peppers, diced (I used a food chopper for this one and chopped them more finely than the others)

2 inches of a small bunch of green onion, sliced very thinly (just the greens)

4 Tbsp chopped fresh cilantro

Throw all of  it into a container, then squeeze the juice of 1 lime over it all and let the flavors mix for a few hours before serving. Make it the day before and it’ll be even better.

If you like it spicier, add jalapeño, finely chopped. Keep the seeds in if you like to roast your mouth.

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Posted by on January 18, 2014 in Side Dish


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Nasi Goreng (Fried Rice)

A couple of years ago, I spent a month in Asia Pacific visiting my sister, and spent the month experiencing all the different cultural norms for that area. I ate a lot of “street food” and never got sick! I loved sate, lonton, whistlecakes, and especially this…nasi goreng. It’s the simplest meal but so tasty and GREAT for getting rid of leftovers. This is one of those infinitely customizable recipes…use whatever you prefer to eat!


Nasi Goreng

3 c. cooked rice, day old (any kind)

In a large frying pan/wok, heat some oil and then saute

1+ minced garlic clove

1/2 inch minced fresh ginger

1/2 c. minced onions (whichever you prefer- yellow, green, white)

Add the veggies that need a longer cooking time to saute for a few minutes

1/2 c carrots, diced

3/4 c broccoli florets

You can add a cup or more of coleslaw mix or just shredded cabbage if you’d like…also delicious.

Add other veggies as desired: 1/2 c. mushrooms, peas (shelled or in pods), bell peppers…

If you have leftover mixed veggies, throw them in!

While the veggies are sauteing, add

2 tsp fish sauce (can be left out for vegan)

1 tbsp red chili paste or Sriracha

1/2 tsp sesame oil

2 Tbsp gluten-free soy sauce (coconut aminos, etc)

Keep it meatless or add

a handful of shrimp

or 2 diced chicken breasts (or leftover chicken)

or leftover pork or steak, cut up

or leftover bacon, diced

or a combination of any of these if you’re a carnivore

Once the meat is cooked, push the mixture to the side and pour in 1 egg, beaten. Egg can be left out if vegan. It’s just a nice little extra flavor- not necessary for a genuine flavor profile.

Let cook until just set and then add the rice and stir it all together, warming the rice as the flavors all blend.

Turn off heat, stir in 1 handful cilantro and let it wilt a bit. Squeeze lime juice over it all.

**Optional: serve with bean sprouts and sliced cucumber on top**

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Posted by on January 3, 2014 in Entree, Side Dish


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Thai Quinoa Salad

Notice a theme? We do a LOT of Thai food at our house. I should probably have a folder just for Thai recipes. *goes and makes one* I think the fascination started when I visited my sister out in the Asia-Pacific region for a month a couple of years back. They eat very well out there.

I almost NEVER follow a recipe precisely, but this one is the exception. I found it on Pinterest this past spring and have made it for every potluck I’ve been to, and have, without fail, been begged for the recipe. So here it is!


Thai Quinoa Salad

3/4 c. quinoa, rinsed.

Add to a pot of 1 1/2 c boiling water. Bring back to a boil, cover, reduce heat to low and let simmer for 15 minutes. Remove from heat and fluff. Let cool until all the rest of the ingredients are ready.


2 c. shredded red cabbage (I also add another cup of shredded green cabbage…I like the crunch)

1 red bell pepper, diced

1/2 red onion, diced (I now leave this out, as I’m allergic, but it does add great flavor)

1 c. shredded carrots

1/2 c. chopped cilantro

1/4 c. diced green onions

1/2 c. peanuts (I used unsalted, roasted, and I chop them up a bit, just roughly)

Dressing: (in a separate bowl)

1/4 c. all natural peanut butter (I add more…love peanut butter) Also, if you melt the peanut butter a bit, it incorporates easier and faster.

2+ tsp freshly grated ginger

3 Tbsp soy sauce (or coconut aminos, or whatever you use that’s gluten free)

1 T honey (agave if vegan)

1 T red wine vinegar

1 tsp sesame oil

1 tsp olive oil

juice of 1 lime

***Add the dressing to the quinoa FIRST, then add the quinoa to the veggies***

Original Recipe here

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Posted by on December 11, 2013 in Entree, Side Dish, Thai Food


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Green Bean Casserole

I’m sure many of you g/d free cooks out there have been frustrated around Thanksgiving, feeling like your options are limited and, frankly, not up to par. Well, this recipe impressed the heck outta me, and had my “normal-food” family wanting to snag some of my special food. 🙂 I consider that a success.


Green Bean Casserole

Preheat oven to 350 degrees F

Take 1 TBSP margarine, melt in a pan and add 1 TBSP gluten free all purpose flour and stir it around until smooth using a whisk (it’s called making a “roux”).

Then add 1 tsp salt, 1 tsp coconut palm sugar, and 2 TBSP diced onions.

Brown for a short minute, then add 1/2 c. soy sour cream or, as I used, plain greek yogurt. Mix.

Add 1 1/2 cans drained french-style green beansStir to coat, then move to an 8×8 glass baking pan.

Sprinkle 1 c grated goat gouda on top.

Mix 1/2 c. crushed Glutino g-free pretzels (they taste the best) and 1 1/2 tsp melted margarine as well as a generous tsp Penzey’s Sandwich Sprinkle (garlic, pepper, thyme, etc). Sprinkle on top of cheese and put in oven for 30 minutes or until cheese is all bubbly and the top is golden. 

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Posted by on November 28, 2013 in Side Dish


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How to make canned green beans taste…not canned.

Sarah, this one’s for you. I don’t even have a picture of it, but seeing you finish off the last of the beans last night made me realize that it might be uncommon to have yummy green beans. I don’t even have firm “amounts” but give this a shot!

Uncanny Green Beans

2 cans green beans, drained (not french style, but I suppose they’d work)

1/4 c. sun dried tomatoes

lemon juice

1 clove of garlic

Put some olive oil, the garlic, and the sun dried tomatoes in a large frying pan and heat until the flavors release (just a bit over a minute). Add the green beans and some lemon juice and heat thoroughly.

Note: canned green beans are very much bad in the can-lining-leech-age area, and heavily treated. If you can, go for organic fresh or frozen (will require longer cooking time)

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Posted by on October 23, 2013 in Side Dish


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