Rosemary Olive Oil Broiled Eggplant

I first learned to make this eggplant dish when I was visiting a cousin in Boston. He was living in a rambling house with lots of roomies and a student budget.  Creativity was important!  This meltingly tender broiled eggplant infused with olive oil and flecked with fresh rosemary takes full advantage of seasonal produce.  Just grab some of the fresh eggplants popping up in your local farmer’s market and make this super simple recipe.

Since this recipe is made nearly entirely with pantry staples, all you have to buy is the eggplant.  Fresher eggplants are less bitter than their out-of-season cousins and the standard dark, nearly black supermarket offerings. And, the farmer’s market should have a much wider selection.  I used Graffiti eggplant (streaky purple), but white eggplant, or fairy eggplant (the smaller streaky variety, which is particularly tender) works just as well.

Look for smaller eggplants with firm skin.  A wrinkled eggplant is an old eggplant.  The smaller ones are sweeter too.  Check the stem to make sure it’s fresh; it should be free of mold or mushiness.  An eggplant that’s heavy for its size is better.  Lighter ones are likely to be hollow and less fleshy (so less to eat).

There’s some slightly inaccurate folk wisdom about “male” and “female” eggplants, with males having fewer seeds. The flowers are both male and female, but the fruit isn’t. However, if you want fewer seeds, check the bottom of the eggplant.  There’s an indentation which is sometimes oval and sometimes round. Eggplants with an oval indentation seem to have fewer seeds than the round ones.  So pick the oval eggplant (because you want fruit, not seeds).




Rosemary Olive Oil Broiled Eggplant

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Category: side dish

Cuisine: Italian

one serving

one serving

Rosemary Olive Oil Broiled Eggplant

Tender, creamy, and super-easy to prepare. You only need a fresh eggplant and a few staple ingredients: olive oil, parmesan cheese, rosemary, and salt

Ingredients

  • 6-7 slices eggplant, cut thinly
  • kosher salt to taste
  • 2-3 teaspoons olive oil
  • 1 tsp fresh rosemary
  • 1-2 teaspoons freshly grated parmesan cheese

Instructions

  1. Preheat the toaster oven to broil and remove the tray.
  2. Salt the eggplant.
  3. Once the oven is hot, place the eggplant on the tray and drizzle with olive oil, turn each piece over to coat on both sides.
  4. Broil for three minutes.
  5. Turn the eggplant over, add the rosemary and parmesan cheese.
  6. Cook for another 3-5 minutes until the eggplant is golden brown.

Rosemary Olive Oil Broiled Eggplant Substitutions and Variations

  • If you can plan ahead, pour a small quantity of olive oil into a separate, sealed jar.  Add a sprig of rosemary and let it sit.  The flavor will infuse into the oil
  • Add some zucchini to the eggplant
  • Or, put in a few slices of onion
  • Try some Romano or Manchego cheese instead of the Parmesan

More Eggplant Recipes

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Pasta alla Norma with Eggplant

Single Serving Eggplant Parmesan Recipe

Vegetarian Eggplant Sandwich for One Person




Lemony Cucumber Salad Recipe with Dill

A lemony cucumber salad is the perfect antidote to a brutally hot day. And, with July nearly here, the temperature (at least in NY) is forecast to soar well into the 90s! This salad is cool, refreshing, and you don’t have to cook anything.  It’s also ready in about five minutes. So, it’s great when you have a bad case of the hungries and don’t want to wait a long time to eat (look further down the page for tips on making this a full meal).

I made my cucumber salad with romaine lettuce, English cucumber (the long seedless kind), fresh lemon juice, and dill.  If you use the English cucumber, you don’t have to peel it; which is a welcome extra shortcut.  I used dried dill, but fresh is even better, if you have some.

Made this way, it’s a wonderful, easy side salad, which would go nicely with some salmon in yogurt dill sauce.

On the other hand, if you would rather have a meal that’s a bit heartier,  toss in some sort of extra protein. You could add a sliced hardboiled egg,  a bit of crumbled feta or goat cheese, or even shredded leftover chicken.  With the protein, the recipe as written is enough for lunch.  If you want to have it for dinner, double the quantities of everything.




Lemony Cucumber Salad Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Category: salad

Cuisine: American

one serving

Lemony Cucumber Salad Recipe

A quick, summery side salad, Or, make it a whole meal with a hardboiled egg, feta cheese, or chicken.

Ingredients

  • 1 1/2 C romaine or green leaf lettuce, washed and patted dry
  • 1/4 (about 4 inches worth) seedless cucumber, sliced
  • 1/2 tsp lemon juice
  • salt and pepper
  • generous pinch dried dill
  • 2 1/2 tsp olive oil
  • Grated lemon peel (garnish)

Instructions

  1. Toss the lettuce and cucumber in a medium size bowl.
  2. In a small bowl, mix the lemon juice, salt, pepper, and dill.
  3. Add the olive oil and stir to combine.
  4. Pour the dressing over the salad.
  5. Garnish with freshly grated lemon peel

Taste the dressing before you add the olive oil and then adjust the seasonings if needed.  Adding the oil last helps the dressing emulsify (blend together better).

Lemony Cucumber Salad Recipe Substitutions and Variations

  • Add some sliced bell pepper
  • Garnish with freshly snipped scallions
  • Add protein (hard boiled egg, chicken, feta)
  • Vary the greens you use (try green leaf lettuce, arugula, or a salad mixture)
  • Add some chopped tomato

More Cucumber and Salad Recipes

Blueberry Spinach Salad with Feta Cheese and Walnuts 

Chopped Israeli Salad for One Person

Spicy Sesame Noodles Recipe for One Person

Peanut Butter and Cucumber on Rye Bread




French Dijon Mustard Vinaigrette Potato Salad

Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.

It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).

The best part? No peeling (oh, the scandal)!  That makes the prep time faster. And, you get more vitamins too.




French Dijon Mustard Vinaigrette Potato Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: side dish

Cuisine: French

1 serving

French Dijon Mustard Vinaigrette Potato Salad

A welcome change from the usual heavy on the mayo potato salad. This French Dijon mustard vinaigrette version has no mayo and is super easy to make.

Ingredients

  • 2 medium Yukon gold potatoes (skin on), about 1 3/4 to 2 cups
  • kosher salt to taste
  • 1 1/2 teaspoons chicken broth
  • 3/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • salt to taste
  • lemon pepper to taste*
  • 1-2 teaspoons chopped green bell pepper for garnish.
  • *lemon pepper is dried lemon peel mixed with black pepper; if you don't have any use lemon zest and a grinding of black pepper.

Instructions

  1. Fill a two quart saucepan with water, and set it on high heat to boil.
  2. While the water is heating, cut the potatoes into small chunks (quarters, or eighths, depending on how big the potatoes are).
  3. Drop the potatoes in the boiling water and add some salt. 
  4. Cook the potatoes about 15-20 minutes, until they are fork tender, then drain them.
  5. While the potatoes are cooking, make the dressing.
  6. Measure the chicken broth, lemon juice, mustard, salt and lemon pepper into a small bowl and mix together. 
  7. Slowly drizzle the olive oil into the mustard mixture, and whisk together until it all combines to make a dressing.
  8. Pour the dressing over the potatoes and toss gently until they’re thoroughly coated.
  9. Sprinkle green bell pepper pepper over the salad.

Notes

I like to use Yukon gold potatoes, but you can use white or new red potatoes (not russet, they don’t boil very well), if you prefer.

Potato Salad Cookbooks

Williams Sonoma Collection: Potato

Oh, the humble potato. It’s not so humble after William Sonoma finishes with it. And their potato salads have artichokes, feta cheese, or red bell pepper. (There’s also recipes for fries, and roasted fingerling potatoes). One reviewer said she got it from the library – but her family wouldn’t let her return the book! So, rather than risk a giant fine, she bought a copy.

Potato Salad: 65 Recipes from Classic to Cool

Every kind of potato salad, from creamy to tangy. There’s even a recipe for potato salad made with beer, and an upscale version with caviar.

 


Potato Salad: Fifty Great Recipes

Potato salad with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.

More Potato Salad Recipes Without Mayo

German potato salad – Bacon, vinegar, and onions give this potato salad a nice tang.
Italian potato salad – Lots of garlic (don’t kiss anyone after you eat it), and a few simple ingredients. Best served at room temperature.
Greek potato salad – Made with feta cheese, parsley, and onion (no mayonnaise in sight).
Herb Potato Salad – Recipe from Ina Garten with tarragon and wine.

Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • mix up your potatoes (try it with some red potatoes)
  • crumble cooked bacon over the salad
  • add tarragon to the dressing
  • use scallions instead of the bell pepper
  • add a splash of white wine to the dressing
  • replace the lemon juice with champagne vinegar

 

More Summer Salad Recipes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

No Mayo Healthy Cole Slaw Recipe for One

Cottage Cheese Yogurt and Fruit Salad

Blueberry Spinach Salad with Feta Cheese and Walnuts

 




 

Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with a simple pan fried fish, or grilled fish. Or, serve it with a steak.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this sauteed spinach is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




Sauteed Garlic Parmesan Spinach

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: side dish

Cuisine: Italian

one serving

Sauteed Garlic Parmesan Spinach

Quick spinach side dish.

Ingredients

  • 1 T olive oil (or use part olive oil, part butter)
  • 1 clove garlic, finely chopped
  • 1 handful spinach (about one cup)
  • pinch salt
  • pinch cayenne
  • grated Parmesan cheese

Instructions

  1. Wash the spinach thoroughly, pat dry, and tear it into small pieces.
  2. Heat the oil in a small frying pan on medium heat.
  3. Add the garlic and cook for a minute, until it softens.
  4. Add the spinach, sprinkle with salt and cayenne.
  5. Cook for a minute or two, on medium heat, until the spinach starts to wilt.
  6. Remove from heat to your plate and sprinkle with Parmesan cheese.

 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Spinach and Egg Frittata for One Person

Spinach and Feta Cheese Omelette

Shakshouka for One

 




Honey Mustard Glazed Carrots for One

It’s been a while since I posted a side dish, so I thought I’d fix that. Honey mustard glazed carrots are an easy and savory side dish that’s ready in just a few minutes.  The honey adds a hint of sweetness, while the mustard provides a bit of a kick. The carrots are really easy to prepare, but the dish feels fancy enough for company.

This side dish goes beautifully with a simply roasted piece of chicken.  Season it with olive oil, lemon, and rosemary, put it in the oven and then start the carrots about 20 minutes before the chicken is done.

Or, try them with a grilled lamb chop,  or a steak. This recipe would also be great with Thanksgiving turkey or a family holiday get-together (you’d obviously have to size up the quantities).

If you’re trying to eat more veggies, honey mustard carrots also go well with a grilled cheese sandwich for lunch.

I sliced the carrots in matchsticks, but you can make them whatever way suits you. If you’re in a hurry, use frozen carrots (which are pre-blanched and will cook faster than fresh ones will).



Another tip to speed up the process and make your life a bit easier: when you measure the honey, dip the spoon in water first.  It creates a barrier that  will keep the honey from sticking and make it easier to pour it into the saucepan.

Honey Mustard Glazed Carrots for One

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Category: side dish

Cuisine: American

one serving

Honey Mustard Glazed Carrots for One

Sweet and savory honey mustard glazed carrots.

Ingredients

  • Two carrots, sliced into matchsticks (about 2/3 of a cup)
  • pinch salt
  • 1 1/2 tsp butter
  • 1 1/2 tsp Dijon mustard
  • 1 tsp honey

Instructions

  1. Boil water in a small saucepan (about one quart)
  2. Once the water is boiling, add the carrots and the salt.
  3. Cook for 5-7 minutes until the carrots are tender
  4. Drain the carrots and set aside.
  5. Add the butter, mustard, and honey to the empty saucepan. Once the butter melts, add the carrots back to the pan and stir to coat them with the mustard mixture. When the carrots are glazed, remove and serve.

Substitutions and Variations for Mustard Honey Glazed Carrots

  • If you don’t have honey, use brown sugar instead
  • Add some fresh rosemary to the carrots
  • Saute some shallots with the honey mustard mixture and then add the carrots back to the pan
  • Try roasting them in a 450 oven for 40 minutes with some parsnips

More Side Dish Recipes

Roasted Cinnamon Nutmeg Butternut Squash

No Mayo Healthy Cole Slaw Recipe for One

Chopped Israeli Salad for One Person

White Bean Salad with Sun Dried Tomatoes

 




Roasted Cinnamon Nutmeg Butternut Squash

Fall has finally arrived, and the temperature is dropping. It’s time to start thinking about butternut squash, apple crisp, and soups.  I found this recipe for roasted cinnamon nutmeg butternut squash tucked into a cookbook. I’ve no idea where I got it from, but the combination of cinnamon, apple cider, nutmeg, butter, and squash is classic.

Cinnamon and nutmeg add both a bit of spice and sweetness, and the apple cider is both tart and sweet. It’s also apple cider season, so all the ingredients are at their peak now.

Butternut squash are notoriously hard to peel, unless you have an Oxo peeler, which makes this chore much easier.  Or, you can buy the pre-peeled squash.

The rest is just cutting up the squash (use a big, sharp knife), adding the spices, butter, and cider, and baking it in the toaster oven.




Roasted Cinnamon Nutmeg Butternut Squash

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: American

one serving

Roasted Cinnamon Nutmeg Butternut Squash

Ingredients

  • 1 C butternut squash
  • 1 tsp canola or neutral oil
  • 2T apple cider
  • 1T butter
  • 1/4 tsp brown sugar
  • 1/8 tsp cinnamon
  • 1/8 teaspoon nutmeg
  • salt to taste

Instructions

  1. Preheat the toaster oven to 400 degrees.
  2. Peel the squash, remove any seeds, and cut it into cubes.
  3. Grease a small baking pan with the oil (or use butter, if you prefer)
  4. Add the squash, cider, butter, brown sugar, cinnamon, nutmeg, and salt to taste.
  5. Toss it all together in the pan.
  6. Bake for 25 minutes.

Substitutions and Variations for Roasted Cinnamon Nutmeg Butternut Squash

  • Add some chopped pecans or walnuts after 15 minutes of baking
  • Make it savory: replace the butter with chicken stock, skip the cinnamon and nutmeg, and use curry instead.
  • Bump up the sweetness with honey or maple syrup

Tools and Ingredients for Roasted Butternut Squash

Oxo Swivel Peeler

This peeler cuts through butternut squash skin with virtually no effort. It’s no harder than peeling a cucumber. I’ve had mine for years and it still works flawlessly. There’s even a little scoop at the end for de-eyeing potatoes or removing bruised spots. The handle is comfy and easy to hold. It works on apples, squash, cucumber, carrots, and hasn’t needed any extra care or sharpening. I did add a dab of red nail polish at the end to make it easier to find in my utensil holder.

HIC Small Porcelain Baking Dish

Most baking dishes are far too large for one person or small batch cooking. This is perfect. I use it for the squash, to bake brownies or coffee cake, and reheat leftovers. It”s safe in the oven or microwave, looks great as a serving dish, and can go in the dishwasher if you have one.

More Side Dish Recipes

No Mayo Healthy Cole Slaw Recipe for One

Roasted Paprika Potatoes

Chopped Israeli Salad for One Person




White Bean Salad with Sun Dried Tomatoes

I spotted this white bean salad with sun dried tomatoes when I was shopping.  It sounded delicious: beans, sun dried tomatoes, olive oil, spinach.  Healthy and tasty!

The price was a bit of a turn off though: $8.00 a pound?! For beans?  Nope.  I had dry beans at home, but it was too hot to start cooking them. So, I trotted over to the canned beans section. Instead of $8.00 a pound, I got a whole can of beans for 88 cents (on sale!).  Score!

The rest was easy (and no cooking needed on a hot day).

Just soak the sun dried tomatoes, pour the beans into a bowl, roughly chop the spinach, chop some onion, and let it sit for a while to let the flavor develop.




White Bean Salad with Sun Dried Tomatoes

Prep Time: 5 minutes

Total Time: 5 minutes

Category: side dish

Cuisine: American

one generous serving

White Bean Salad with Sun Dried Tomatoes

Ingredients

  • 1/2 can white beans (about 8 ounces)
  • 1 tablespoon chopped onion
  • 1/4 cup spinach, roughly chopped
  • 2-3 sun-dried tomatoes (soaked in warm water) and chopped
  • 1 teaspoon vinegar
  • 1 tablespoon olive oil
  • pinch dried oregano
  • salt and pepper to taste

Instructions

  1. Pour the beans into a small bowl.
  2. Add the onions, spinach, tomatoes, vinegar, olive oil, oregano, salt and pepper.
  3. Stir to combine.

Notes

This makes one or two servings (depending on if you're eating it as lunch or a side dish). For more flavor, let it sit for an hour. Even better, let it sit overnight in the fridge.

Substitutions and Variations for White Bean Salad with Sun Dried Tomatoes

  • Add some olives and mozzarella cheese
  • Substitute fresh basil for the dried oregano
  • Make it a dip: roast some garlic, add that to the salad, and put it in your mini-chopper or blender. Or, do this with the remaining beans.
  • Use different colored beans or several different kinds. Put the rest of the can(s) in soup or chili.

More Bean Recipes

Black Beans and Rice Recipe for One Person

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup

Small Batch Spicy Stovetop Chili Recipe

 




Chopped Israeli Salad for One Person

Chopped Israeli salad isn’t quite what you might assume. It doesn’t have lettuce or carrots.  It’s not even eaten when you’d expect.  Israeli salad isn’t for lunch or dinner. Instead people eat it for breakfast with eggs, hummus, pita bread, fish, and olives. Not being much of a standard American breakfast person, I approve!

Of course, all of those things make a great lunch too, especially on a hot day when  you don’t want to get anywhere near a stove or an oven. I adapted this recipe from a comment on Tori Avery’s web site. 

She had a recipe for Israeli salad, and a commenter, Schelly Talalay Dardashti, pointed out that there’s a Persian version called “salad e-shirazi.”

She said it calls for red onion and parsley (neither of which I had).  However, I did decide to follow her suggestion and use lime juice instead of lemon juice and add mint.

Make sure to use either Persian cucumbers or English cucumbers (rather than the standard kind).  The Persian (or mini) cucumbers are shorter and thinner than standard cucumbers and usually sold in sealed packages.  The English (or hothouse) cucumbers are the long, skinny ones individually wrapped in plastic wrap.

They’re easier to cut up and you don’t have to peel them! Also, the standard cukes tend to be more bitter.

I cut everything up, mixed it together, and left it out on the counter for a couple of hours (there’s nothing to spoil quickly) so that the flavors would blend.  Also, if you put tomatoes in the fridge, they start to lose their flavor.

You can serve this salad with the pita and etc. I mentioned above for a light meal or as a side dish with a sandwich or some eggs. You can make plain scrambled eggs, a frittata, or keep the Persian theme going and serve it with Persian eggs. I added about 1/4 C of eggplant I had left over (recipe here and it’s even for one person).

There’s no picture of the eggs because I was hungry and started eating before I remembered to take one!





Chopped Israeli Salad for One

Prep Time: 10 minutes

Total Time: 10 minutes

one serving

Chopped Israeli Salad for One

A versatile salad that works for breakfast, as a side dish with a sandwich, or with pita, feta, and olives for lunch.

Ingredients

  • 1/3 C Persian cucumber (about half a cucumber)
  • 1/3 C tomatoes (I used grape tomatoes, you can use beefsteak)
  • 1 tsp onion, diced
  • 2 tsp olive oil
  • 2 tsp lime juice
  • salt and pepper
  • sprig of fresh mint (mix a few leaves in the salad, use the rest for garnish)

Instructions

  1. Cut the cucumber and tomatoes into small chunks. The smaller the better. I cut the cucumber in half, then cut the half lengthwise, then gradually smaller dice. Do the tomatoes the same way.
  2. Dice the onion.
  3. Add the vegetables to a small bowl.
  4. Add the olive oil, lime juice, salt and pepper and mint.
  5. Toss to mix thoroughly.
  6. You can eat this right away, but it's better to let it sit for an hour or two to let the flavors blend.


Substitutions and Variations for Chopped Israeli Salad

  • Try the full standard Persian version, “salad-e-shirazi,” which is made with seeded cukes and tomatoes, red onion, parsley, mint, salt, pepper, lemon juice (or lime juice) and a bit of olive oil.
  • Make it more filing with some crumbled feta cheese.
  • Add some red bell pepper (or try orange or yellow for more color), cut into tiny pieces
  • Chop some radishes and add them to the salad
  • The Book of Jewish Food has a variation popular with Baghdadi Jews in India: add grated ginger and some chopped chili peppers.

Ingredients and Tools for Chopped Israeli Salad

Oxo Lemon/Lime Reamer

You can squeeze the lime with your hands, but it’s a bit messy.  It’s much easier (and neater) to use a reamer instead. And since it’s made by Oxo, it’s comfortable to use.  Tip: Leave the fruit out to get to room temperature (or zap it in the microwave for 5 seconds). It will juice more easily.

Oxo Salad Chopper (mezzaluna) and bowl

You can use a sharp knife to cut up your salad, but it’s even easier with a salad chopper.  The double blades chop the salad, veggies, cheese, etc into tiny little pieces. And it takes a lot less effort. Just rock your hand back and forth.

More One Person Salad Recipes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Blueberry Spinach Salad with Feta Cheese and Walnuts

Cottage Cheese Yogurt and Fruit Salad

Chicken Salad Recipe with Greek Yogurt and Dried Currants




No Mayo Healthy Cole Slaw Recipe for One

I like cabbage, and cole slaw, but most of the recipes are too heavy and have too much mayo. I feel as if I’m eating mayo, rather than cabbage. This cole slaw recipe is different. It’s healthy and has no mayo at all.

I was at The Second Avenue Deli, which is a restaurant that specializes in food that is definitely not healthy:  fried pierogies, chopped liver, and enormous pastrami and corned beef sandwiches.  But, before you get your main dish, they plop down a big bowl of pickles and another of their “health salad.”  The salad is delicious! And no mayo.

The next day, I found a recipe, which I have adapted. I reduced the servings and made a few substitutions and changes.

Delicious! And it’s easy too.  It’s great as a side dish with a turkey sandwich (or on top of one), or along with a hot dog.  Or, pastrami, of course.



 

No Mayo Healthy Slaw for One

Prep Time: 5 minutes

Category: side dish

Cuisine: American

one serving

No Mayo Healthy Slaw for One

Easy, healthy cole slaw recipe without mayo

Ingredients

  • 1/2 small red cabbage
  • 1 carrot
  • 1 small onion, diced
  • 1/3 cup white vinegar
  • 1 T olive oil
  • 2 T sugar
  • salt and pepper to taste

Instructions

  1. Cut the cabbage in half with a sharp knife. Then cut it in half again. Shred with a knife. Or, if you have one, put it in a food processor, and put that in a bowl.
  2. Cut the carrot into small chunks (the original recipe said to shred it with a cheese grater, but I like it better this way, plus it's easier). Add the carrot to the cabbage.
  3. Cut the onion into small dice and add to the cabbage mixture
  4. Make the dressing, whisking together the vinegar, oil sugar, salt and pepper in a small bowl.
  5. Pour the dressing over the cabbage mixture.
  6. Cover tightly and refrigerate overnight to let the flavors blend together.
  7. This will keep for a week or so in the fridge if you don't eat it all at once.

Substitutions and Variations for No Mayo Healthy Cole Slaw Recipe

  • Use green cabbage (which is what the original recipe said)
  • Make it with green pepper (again the original recipe)
  • Add some cucumber
  • Try apple cider vinegar
  • Make it Asian with rice vinegar, soy sauce. and sesame oil




Try These Side Dish Recipes

Honey Mustard Glazed Carrots for One

Roasted Cinnamon Nutmeg Butternut Squash

Roasted Paprika Potatoes

Sauteed Garlic Parmesan Spinach


Roasted Paprika Potatoes

Roasted paprika potatoes are one of my favorite comfort foods.  My grandma used to make them (on semi-special occasions).  There’s a big family “argument” about whether she used olive oil or something else. However, I say olive oil, and it’s my blog so olive oil wins!

The potatoes end up slightly crispy on the outside and fluffy on the inside. It’s like making extra-flavorful French fries, with a lot less mess and bother. Plus, you only have to use a little bit of oil, instead of filling a whole fryer with it.

These potatoes make a great side dish with a simple roast chicken or a lamb chop.

They’re not hard to make, but they do take a bit of time. If you don’t have an hour to  bake them, try cooking them at a slightly higher  temperature (425) for 35 minutes.

The important thing (which I noted in the recipe) is not to put anything else in the oven.  They don’t like to share space.



Roasted Paprika Potatoes

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Category: side dish

Cuisine: American

one serving

Roasted Paprika Potatoes

roasted paprika potato wedges

Ingredients

  • One potato, washed, and eyed, and cut into wedges (you don't have to peel it)
  • 1 T olive oil
  • pinch salt
  • 1/4 - 1/2 tsp paprika (depending on how big your potato is

Instructions

  1. Remove the tray from your toaster oven and preheat the oven to 400 degrees.
  2. Fill a small saucepan with cold water and bring the water to a boil. Once the water is boiling, add the potato and let it cook for about five minutes.
  3. Remove the potato wedges from the pan and drain them in a colander. Shake it a bit to make sure all the water drains out.
  4. Place the pieces on your toaster oven roasting tray. Pour the olive oil over the potato and sprinkle with paprika and salt.
  5. Toss everything so that the potatoes are coated evenly. Toss them again about halfway through.
  6. Put the tray in the oven and roast the potatoes for one hour at 400 degrees.

Notes

Do not put anything else in the oven with the potatoes.  They don't cook as well when they have to share.

More Side Dish Recipes

 

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