Vegetable Fritters


With some veggies that needed to be eaten soon, I set to work developing an on-the-fly recipe that would make use of everything available.

This recipe can be modified based on whatever veggies you have.

veggiepatties   Vegetable Fritters  Ingredients:

  • 2 sweet potatoes, boiled
  • 2 green peppers, diced
  • 3 carrots
  • 1 crown broccoli
  • 1 zucchini
  • 4 cloves of garlic
  • 1/4 white onion
  • greek yogurt (optional-for topping)
  • canola or other oil for frying
  • approximately 1 cup flour (more or less, depending on your mixture)
  • 2 eggs
  • Spices: salt/pepper to taste, Indian spices (garam masala.., turmeric, etc. or other mixture)


  • Peel and chop the sweet potatoes and boil until soft
  • Dice onion and saute until caramelized
  • Dice garlic and add to onions, cooking for a few minutes
  • Mash sweet potatoes and add garlic and onion in a large bowl
  • Pulse peeled zucchini in food processor, then remove and squeeze the moisture out as much as possible using a cheesecloth, towel or paper towel
  • Pulse carrots, and broccoli in food processor until they are in very small pieces
  • Dice green pepper (do not add to food processor)
  • Combine all ingredients in a bowl, adding spices to taste.  I used garam masala, salt, pepper, and a small amount of an Indian spice packet.

veggiemixture   Vegetable Fritters

  • Add eggs and flour until mixture is a consistency that can be formed into patties (not too dry)
  • Heat 1″ oil in a frying pan over medium-high heat until hot
  • Add veggie patties and fry until browned, turning once

fryingpatties   Vegetable Fritters

  • Let patties dry on paper towels to drain
  • Serve with a little Greek yogurt!


These turned out to be spicy and delicious, and can easily be frozen for a quick snack (just heat in the toaster oven)!

January 6, 2013
Food, Recipe


Ginger-Pickled Cucumbers


With too many cucumbers to keep up with from the garden, I made batches of ginger-pickled cucumbers!

IMG 3202 300x225   Ginger Pickled Cucumbers

ginger-pickled cucumbers!

This is an excellent snack to keep on hand in the fridge or at work.


  • 1-2 Cucumbers
  • 1/4 cup Rice Vinegar
  • Splash of filtered water
  • 1/2 – 1  tsp sugar
  • 1″ piece of fresh ginger, grated
  • Salt, Pepper

You can either peel the cucumbers or leave the skins on.  I like to peel them in stripes because I think I’m fancy.

Combined the sliced cucumbers and all other ingredients in a shallow dish.

You only need splash of water, but you can adjust the vinegar/water/sugar ratio to taste.

Shake the container to coat cucumbers in the mixture and allow to sit at least a few hours in the refrigerator.  The longer these sit the softer and more pickled-tasting they get.  The ginger flavor is so good!!

August 12, 2011
Food, Recipe


Tzatziki (Greek yogurt / cucumber dip)


Throw away your ranch dressing! It’s awful for you.
Well, at least try this first.

This is one of the easiest, most delicious, healthy, versatile dips/sauces you can make, and I urge everyone to give it a fair chance.

Tzatziki: Tzatziki, tzadziki, or tsatsiki (Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]; English pronunciation: /zæˈdziːkiː/)
You’ve probably seen tzatziki on top of your gyro, or served along side pita wedges as a part of a mezze.  Greeks do meze / mezze / mezzedes  like the Spanish do tapas:  small plates of food shared amongst diners.

IMG 1296 300x225   Tzatziki (Greek yogurt / cucumber dip)

Cucumber, lemon, fennel, yogurt

There are variations on this dip, but in general these are the ingredients:

  • Greek Yogurt (I used Chobani, which I love and is fat-free.  I also love the Total/Fage brand.  Whichever is on sale)
  • Diced cucumber, and additional sliced cucumber to dip/garnish
  • Garlic or garlic powder (if you don’t have time to let it sit overnight, use powder)
  • Lemon juice
  • Salt, pepper
  • Optional but delicious: dill or Fennel (I used fennel and loved this). I highly recommend these herb scissors I just received as a gift from my mom ( Beach Dazed) as they have 4 blades that slice your fresh herbs right into your bowl–no waste of flavor or herbs, and quite a time saver.
    IMG 12741 300x225   Tzatziki (Greek yogurt / cucumber dip)

    Fennel leaves

  • Parsley, mint, and olive oil are all optional enhancements.  Feel free to play around.

Greek yogurt, which is frequently fat-free, is high in protein (higher than other yogurts), has a thicker, creamier texture than other yogurt, and can be used as a substitute for cream and other products in baking and cooking.  For instance, replace cream, cheese, or coconut milk in a curry with Greek Yogurt.  It works, and is delicious. I’ve done it many times.
How I made this batch of tzatziki that had me “mmmmm-ing” with everything I dipped into it (zucchini fritters, dolmades / stuffed grape leaves, cucumbers, keftedes / meatballs, bread… etc.):

  1. Get a large container of greek yogurt and transfer to a larger bowl.
  2. Peel 1/2 of a cucumber, dice and add to the yogurt.
  3. Take the other 1/2 of the cucumber (skin on, if you like) and slice it thickly for dipping/garnishing
  4. Add a healthy squeeze of lemon (1/2 a lemon or less will do, to taste) to the yogurt dip
  5. Sprinkle in a little garlic powder (to taste, again, but tzatziki should be garlicky). You can add fresh minced garlic if you have time to let the dip sit overnight, to absorb the flavors.
  6. Chop 1/3 cup fresh fennel leaves into the dip, or dill if you have that.  I recommend using these herb scissors, they made my life SO much easier (above).
  7. Add salt and pepper to taste
IMG 1297 300x225   Tzatziki (Greek yogurt / cucumber dip)

sliced cucumber, and tzatziki before mixing

Enjoy!! Use as a dip for raw veggies, meze foods, fritters, meatballs, pita or bread.  The prep time is only 5 minutes!

IMG 1308 300x225   Tzatziki (Greek yogurt / cucumber dip)

Tzatziki served with Dolmades (grape leaves), Keftedes (meatballs), and Zucchini Fritters

May 3, 2011
Food, Kitchen Gadgets, Recipe


Carrot Chips


After making kale chips the other week I figured it might be time to try and bake more veggies into crispy treats.

I remembered reading somewhere about carrot chips.  I wasn’t sure how to slice them thin enough so I peeled them.

These are VERY easy to make, and another delicious alternative to chips or fries when served with your main course.  You can make these for a healthy snack as well!


Peel your carrots using a peeler but avoid rotating the carrot for as long as possible to make wider sections.

Lightly grease or oil the bottom of a cookie sheet to avoid sticking.   You don’t need to toss or drizzle the carrots with oil.

IMG 0965 300x225   Carrot Chips

Carrot chips--peeled carrots on a cookie sheet before baking

Distribute the carrot peelings on the cookie sheet evenly, with little overlap if possible, mixing them slightly in the cookie sheet to get a little oil on them.  Alternatively you can spray the carrots with oil.  I was just trying to avoid high of an oil-to-veggie ratio.

Sprinkle a little salt on the carrots if desired

Bake at 350 for 10-25 minutes.. depending on how thick your carrot slivers are, until crispy but not burnt.

IMG 0973 300x225   Carrot Chips

Carrot chips baking

If you have a mandolin you can slice the carrots with that, but increase your cooking time and/or your temperature to get them crispy and cooked through.

Play with seasonings for additional flavor, but alone these are delicious!

Yum!  A few sections were crispier than others, but they still turned out well.  Next time I think I’ll try the thicker slices and see how they go.

IMG 0980 300x225   Carrot Chips

Carrot Chips!



April 20, 2011


Fruit Chips…

I’ve always been a sucker for kitchen appliances and cooking. I love cooking shows, recipe scavenger hunts online and watching cooking clips on YouTube. So, when I saw an array of vegans and vegetarians sucking the moisture out of fruits by way of YouTube, I couldn’t wait to try it. Initially, it was the videos of raw wheat bread that got my attention. I ran out to Walmart and purchased mason jars in an effort to make my own sprouter. I was successful in creating a home made sprouter but my attempts to sprout wheat berries for my raw crackers didn’t turn out so well… my crackers tasted like grass… o_O… Don’t ask…

But… my fruit chips turned out magical. Let’s just say, that my lovely girlfriend ate ALL of the banana chips in one sitting and although she isn’t a total slobbish eater, she is far from an overly heath conscious eater.

So, I purchased a Nesco dehydrator from Bed, Bath and Beyond for about $60. I did look at the $40 Oyster dehydrator at Walmart but I opted to spend the extra $20 for 2 reasons; 1. The Nesco dehydrator has an adjustable temperature gauge so that you can change the temperature at which you dehydrate, which is great if you are a raw foodist and 2. The Nesco dehydrator comes standard with 4 trays but you can buy extra trays if you need to dehydrate more stuff at once.

And as with any new toy, I had to try it out as soon as I got home. We had 3 brown bananas sitting on the counter which were totally ready to be stored in File 13 but I figured what the hell. I sliced all three bananas up into about 1/2 thick slices and laid them out on the dehydrator tray. I sprinkled the slices with a few pinches of sea salt and turned the dehydrator on. I let it run over night and by the next morning, I had yielded banana chips. They were a little brown from the oxidation process that bananas usually encounters from the air hitting them but that had nothing to do with the taste. They were absolutely fabulous! I did read an article stating that if you dip the slices in lemon juice before you dehydrate it will allow them to keep their color without affecting the flavor. I will be sure to try this technique the next go round. I followed up my banana chips by dehydrating some pineapples and strawberries.

The process is quite simple. Gather your fruit and cut into slices to your liking, but be mindful that they will shrink so don’t cut them too small. Lay them out on your dehydrator tray and turn it on. It may take quite a few hours but the reward is well worth the wait. Try dehydrated fruit in your oatmeal, trail mix or as a stand alone snack!

photo 300x179   Fruit Chips...

April 19, 2011
Food, Kitchen Gadgets