Hanukkah is almost here, and just as I do every year, I like to experiment with different types of latkes. These carrot latkes are delicious – the combination of carrots, garlic and olive oil is very good. Lacking starch, they are more fragile than potato latkes and require careful handling, especially when you flip them, but I think the result is well worth the extra effort. Click for the recipe
Delightfully buttery and cheesy, yet still far healthier than mashed potatoes, mashed butternut squash is one of my favorite substitutes for the starchy, high-carb “real thing.” (Mashed cauliflower is another great substitute, by the way). Click for the recipe
Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe
You need to make this spaghetti squash recipe NOW. Buttery, cheesy and garlicky, it’s so good, and so close to the experience of eating real buttered noodles, that it’s now my favorite way to make spaghetti squash. Click for the recipe
To make these delicious spicy green beans, steam the beans first (I use the microwave), then saute in seasoned olive oil. Yum! They taste just like a salty, spicy snack. Click for the recipe
It’s official: baked plantain chips are my new favorite snack. I’ve always been curious about the big, fat plantains I always see at the grocery store. They looked like bananas, but I knew they were different, and upon researching online, I quickly learned that unlike bananas, plantains (considered a safe starch) require cooking. Green plantains are starchy, not sweet at all, and can be fried or baked; yellow, ripe plantains are mildly sweet and are excellent when sauteed with butter or coconut oil and cinnamon.
So. These baked plantain chips. Wow. Delicious, mildly spicy, and very flavorful. Great with guacamole, just as great on their own. And so easy to make! The only difficult part in this recipe is slicing the plantain thinly enough to produce crisp chips – the thinner you can get them, the crispier they will be, but I can tell you from personal experience that even the too-thick slices are delicious. They’re not as crispy, but nevertheless they are very, very tasty. Click for the recipe
Green beans are roasted in a hot oven until just-tender, then seasoned with garlic, red pepper flakes and Parmesan. Click for the recipe