Category Archives: side dish

Sweet Potato Dip

Super Bowl Sunday is here!! WOOOO!!! I love everything about the Superbowl, from the game itself, to the hype to obviously the food! I love all the finger foods, BBQ flavors and dips! super yum and super unhealthy as well. I like to try to go a little lighter when having these parties and this dip is certainly one way to do it.

Super creamy, but with no cream; lots of flavor, and all natural. This dip is perfect for any get together, whether be for the super bowl, a birthday party, shabbos…whenever.

It is quick and easy and youll soon wish that you doubled the recipe because of how fast it will go

sweet potato dip 5

Sweet Potato Dip


2 medium sweet potatoes, peeled and diced

1/3 C. low fat mayonnaise (or what ever type you like)

1 1/2 tsp salt

1 tsp thyme

1 1/2 tsp garlic powder

1/4-1/2 tsp ground pepper

1/2 tsp sugar

Boil the sweet potatoes until soft. Drain and add the potatoes and everything else into a food processor or blender and blend until creamy. Enjoy!


Pizza Latkes

This recipe combines 2 of my favorite things – latkes and pizza! YUM!! As my family can tell you – I loveeeee sauce and cheese! It is one of my favorite combinations and I eat it on things all the time. So when I started to think about chanukah I thought – hmm why not combine a yummy crispy latke with pizza and BOOM! We have the yummiest latke out there.

So some historical background on latkes in general and why we really eat them on chanukah. First, because the big miracle of chanukah is with oil, it is traditional to eat oily, or fried foods to commemorate that.

My question on that was always – so why latkes and why potatoes. After some research I found out that originally, the first mention of latkes on chanukah was from a Rabbi Kalonymus ben Kalonymus (c. 1286-1328) in a poem he wrote talking about cheese latkes on chanukah. So how did cheese turn into dairy? Well, in the mid-1800’s there was a bad crop in Europe which led to the mass planting and abundance of potatoes! Hence giving lead to our potato latke of today.

pizza latkes 7

Additionally , these are dairy latkes – which connects to chanukah through the story of Yehudis who fed the Assyrian General cheese and wine until he passed out. She then killed him which helped lead to a Jewish victory by the Maccabees.

So anyway onto the pizza latkes. I am including my own latke recipe, but feel free to use your own and just add the pizza steps at the end.

Happy Chanukah!

pizza latkes 5

Pizza Latkes

Yield about 10 latkes

3 Idaho potatoes, scrubbed clean

1 small onion

1 egg

1 tsp potato starch

1 1/2 tsp salt

pinch black pepper

Oil, for frying

10-12 tsp tomato sauce

10-12 tsp shredded cheese

Preheat oven to 450 degrees

Grate the potatoes so that you get strands of potato (not a potato mush). Grate the onion and add it to the potato mixture. Put the potatoes in a strainer and squeeze all of the liquid out of the potatoes. Allow to sit for 2-3 minutes and squeeze again. Transfer potato mixture into a bowl and add the egg, potato starch, salt and pepper. Mix through.

Pour oil into a pan about 1 inch high. Allow to heat up. Fry latkes and place aside.

When all latkes are fried, transfer to a tin or baking sheet. Place about 1 teaspoon of sauce and 1 teaspoon of cheese on each latke. Place in oven and bake for about 5 minutes, until cheese is melted. Enjoy!!

Siman Quinoa Salad

So life’s about to get pretty busy…Grad school started…started my first teaching job :)…and then the Yom Tovim! (High Holidays). But, before things got too busy I needed to share this insanely yummy salad – which is perfect for Rosh Hashana and is a healthy way to start off the new year.

siman quinoa salad 6


So this salad is everything you want – filling, healthy, sweet and unique without being too weird. Rosh Hashana is the Jewish New Years. On Rosh Hashana there is a custom to eat certain foods that have symbolic meanings, called Simanim about having a good year. Some examples are: carrots, pomegranates, apples and honey, fish, a fish head, beets, dates….

Image result for simanim

This salad is inspired by the Simanim – hence the name Siman Quinoa Salad…there are beets, carrots, and dates with a really yummy pomegranate dressing. Sweet, tangy, crunchy, soft…perfect combo in your mouth.

siman quinoa salad 3

Siman Quinoa Salad:

Yield: about 5-6 side dish portions


1 C. Uncooked Quinoa

2 C. Water

1 tsn salt

1/4 tsn pepper

1 large red beet (or 2 small), roasted

1 large yellow beet (or 2 small), roasted

3/4 C. chopped dried dates

1 carrot, shredded

3/4 C peas, defrosted


2 Tbsn pomegranate jelly (raspberry jelly can be used if pomegranate cant be found)

2 Tbsn balsamic vinegar

1/3 C. oil

1 clove garlic, crushed

3 tsn honey

2 tsn kosher salt

1/4 tsn pepper

Place the quinoa, 1 tsn salt, 1/4 tsn pepper and water in a pot and bring to a boil. Lower to a simmer and let cook covered for about 20 minutes, until the water evaporates. Set aside in a bowl to cool.

Cut the roasted beets into cubes and add to quinoa. Add in the chopped dates, shredded carrots and peas.

In a separate bowl, or in a food processor, whisk or process the ingredients for the dressing. and Pour over the salad.

Enjoy and chag samayach!


Pea-Corn Salad

Summer ain’t over yet! Yes, maybe I start class tonight, and maybe it is the end of August, but that doesn’t mean we have to let go of summer yet!

Two of my favorite summer vegetables are peas and corn. The crisp sweet pieces of corn and peas will never get old! And best thing about them is that you can get them frozen – which keeps this salad going all year ’round.

pea-corn salad 2

So some history of peas is that they have been around forever! There is evidence of the pea plant from about 8000 BCE – AKA the beginning of time. Peas came to America with the Pilgrims on the Mayflower om the 1600’s. Which brings us to corn. Corn is most known as one of the vegetables that the Native Americans taught the Pilgrims to plant when they came over from Europe. While this is how we first learn of corn, or maize, as it was called back then, due to recent discoveries there is evidence of a type of corn-like plant that dates back about 9000 years in Mexico.

But, now enough history and to the most light, and yummy summer salad there is.

pea-corn salad 1

Pea – Corn Salad

3 – 3 1/2 C. frozen peas, defrosted

1 15 oz can of corn, or the kernels of 2 husks of boiled corn

1/4 purple onion, diced finely.

1/2 C. mayonnaise

3 Tbsn apple cider vinegar

3 Tbsn sugar

2 Tbsn mustard

1 tsn salt

1/4 tsn cracked pepper

Place the peas, corn and onions in a bowl and set aside. In a seprate bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Pour over the vegetables and toss to combine.

Enjoy! 🙂



** some of the history information gotten from:
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Har Sinai Mashed Potatoes with Luchos Potato Chips

Confession – I don’t like cheesecake…at all. Nope not only tiny bit. In fact I don’t like any cheese dessert…blachh.

I do like cheese though…but I’m off cheese right now…so no cheese for shavuot this year. But thats ok! There are still so many yummy shavuot themed dishes out there…including this one that my sister Miriam helped me come up with. Its a great and easy appetizer for shavuot and you can easily make it dairy by adding cheese into the mashed potatoes.

For those who need a quick history on this Jewish Holiday – this is the day that the Jewish people got the Torah. The Torah was given to the Jewish nation on Mount Sinai. The Luchot are the two stone tablets that were given to Moses.

Image result for har sinai luchot picture    –> har sinai mashed potato 1

The chips were really fun to make. Easy too. You can use a mandolin if you have one, but if not, use the long part of a grater that you have, it works just as well.

Image result for long part of the vegetablegrater

(the long part are those long strips on the short side of the grater above)

luchot chips

Anyway – these are super easy to make and yummy to eat…and look pretty cute too 🙂

Have a great Yontif!

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Har Sinai Mashed Potatoes with Luchot Chips:


Mashed potatoes (used your favorite recipe, above is: 8 boiled potatoes mashed, 1 sauteed onion, 5 cloves sauteed garlic – mix all together)

1-2 potatoes thinly sliced on a mandolin or grater

1 tsn salt

Roasted Broccoli (optional for garnish)

Preheat oven to 375 degrees.

Make your favorite recipe of mashed potatoes (to make dairy, just add cheese when hot and mix in until melted).

Spray a baking sheet well with oil. Place potatoes on the sheet. Do not over crowd the pan or the potatoes will not crisp up. Spray the potatoes well with oil and sprinkle with the salt.

Place potatoes in the oven. After 5 minutes flip the potatoes over and place back in the oven. Check after another 5 minutes. If they are not lightly brown and crispy, flip again and place back in oven another 3-5 minutes, until crispy.

To assemble:

Take an ice cream scooper and scoop one portion of potatoes and place in center of the plate. flatten slightly so the shape is not round, but more like a mountain.

Stick 2 of the chips on top of the potatoes. (Optional: Garnish with broccoli)




Ratatouille is AWESOME!

It makes for an excellent side dish for any meal you are having. It has very little added fat, no added sugar, it is full of vegetables all making it a healthy and light option.

You can also make ratatouille into a light lunch by eating a bowl of it plain, or melting cheese on top…or my favorite, making it into shakshuka ( heating it up in a pan, and cracking an egg sunny side up style into the middle of it and letting it cook).

ratatullie new 1



1 Tbsn oil

1 eggplant, chunked

2 zucchini, cut into half circles

1 red pepper, chunked

1 onion

2 cloves garlic, crushed

3 c. tomato sauce

1 1/2 c. water

2 tsn salt

Cracked pepper, to taste

1 tsn garlic powder

1 tsn onion powder


In a pot, or deep pan, heat up the oil, when the oil is hot, turn the fire down to a medium heat, and add the onions. Saute 5 minutes, then add the garlic and eggplant. Saute another 10 minutes. Add in the zucchini and peppers and saute for 10 minutes. Add in the tomato sauce, water, salt, pepper, garlic and onion powder and stir to combine. Allow the sauce to come to a boil and then turn down the heat and let simmer for 15-20 minutes until the sauce starts to thicken.


Potato- Onion Hamentaschen


Wow first post! This is crazy exciting! I’ve been wanting to blog for a while but never had the time to properly set one up… well thank Gd for vacation now because now I have time! And just in time for Purim too!

I thought of this idea probably in the summer, but summer isn’t the time for hamentaschen. So I put it on reserve for the time being. But now, its Adar! Time for Hamentasch!! Wooohoo

Hamentachen are a  cookie, triangle shaped and traditionally filled with poppy, generally associated with the Jewish holiday Purim .

So quick history: While hamenteachen may be the first thing that pops into our head when we think of Purim, hamentaschen were only first mentioned, regarding Purim in the 1500’s in a comedy play. (and p.s. it was referring to Ozeni Haman = (literally) hamans ears, and that as punishment they may have cut off Hamans ears – which is a myth…no proof).

So whats the name Hamentaschen? It is made up of two words: Haman – Taschen. Haman was the enemy of the Jews in the Purim story, and we are celebrating his defeat, and our victory. Another explanation, is that in Medieval Europe, a popular treat was a pastry filled with “Mohn”= poppy seeds. Now if you say mohn and haman quickly, they sound similar enough.  Taschen? –  In German and Yiddish Tachen means pocket, or pouch. So together we have Haman’s Pocket.

But, if one looks in the Shulchan Aruch (the Code of Jewish Law), it mentions that one should eat food made from seeds on Purim to remember Daniel living in the palace of Babylon…Where is Daniel in the story of Purim?? Well, if you read the story of Purim, you will see that Queen Esther had a faithful messenger… none other then Daniel! As these two were Jewish, and kept the laws of Kosher, but worked and lived in the palace, they did not eat anything in there, except for seeds. (now you have a quick dvar torah too :).

So where does the now classic jelly filling come from? In the 1700’s a Jewish community in Bohemia was accused of selling poisoned jelly. When he was proven innocent, and relesed from jail, it was 4 days before Purim and the community celebrated filling their hamentaschen with jelly..or in this case… Onion Jelly:

Like the blog name says, I like to revolutionize and think differently about food. So take your nice yummy sugary sweet hamentasch and turn it savory potato -sweet onion style.

I’m talking about potato dough with an onion jelly filling. I mean come cant get better then that. Trust me.

hamentachen-edit-1 oh yeah!

It’s a pretty easy and simple recipe to make, using regular ingredients that you already have in your house.

You make a simple mashed potatoes and add flour and eggs


Then keeping your hands floured, shape pieces of the dough into hamentachen and place on an oiled pan.

hamentasch-raw-1 bake them, and fill with the amazing yummy jelly.

And speaking of the jelly…its like the yummiest onions you’ll ever taste. Sweet, but still onion-y. This jelly can deff be used for other purposes…like a bread dip, or steak topper (mmm), or whatever else you can think of. And it lasts in the fridge for about 2 weeks also :).


The taste of these 2 together…. Home run awesome!

And secretly, I have another reason to be excited for this post. Since its my first, I’m gunna make purim/hamentaschen my blogaversary food theme 🙂 but were getting ahead of myself…because as I’m writing this, nothing is even published yet haha.

So enjoy!

Potato-onion Hamentaschen

Yield 18-20 Medium size Hamentaschen

Potato Dough:

2 Potatoes, peeled

1 tsn salt

A pinch (about 1/8 tsn) pepper to taste

3/4 c flour

1 egg

Onion Jelly Filling:

1 Medium onion, diced (small)

1 Tbsn oil

1/2 tsn salt

1/4 c sugar


Peel, and cut the potato into cubes. Put in a pot and fill the pot with water so it covers the potatoes. Boil for about 25 minutes, or until the potatoes are soft. Should yield about 3 cups (if its a lot less I suggest to boil another potato).

Drain the potatoes, place on a sheet, or spread out and let cool and dry out.

Once the potatoes are cooled, mash them. Then add the egg and mix. Add the salt, pepper and flour, and mix until it turns into a slightly sticky, but shapeable dough.

*** for this next part keep your hand floured, it really helps with the shaping.

Take the dough and scoop out about 1 Tbsn at a time (or what ever size you would like), flatten and then shape into a hamentasch triangle.

Place on an oiled baking sheet, and bake 20 minutes.


Dice the onion (small cubes).

Heat a pan with the 1 Tbsn oil. Add the onions and salt and start to sautee them. After about 1 minute. Lower the heat to a medium-low heat and keep mixing the onions until they turn a deep golden brown color (but not burnt), about 20-30 minutes. (this low and slow cooking method will caramelize the onions).

After, add the sugar, and let it melt. After it melts, let the mixture cook and thicken, about 5 minutes.

To assemble:

Take a hamentaschen and place the jelly inside. Enjoy 🙂

*** tastes best heated up. Heat up the hamentaschen, and let the jelly come to room temp.


**Some of the history information obtained from and the Encyclopedia of Jewish Food.  Continue reading Potato- Onion Hamentaschen