Home-Fried Potato and Veg with Beetroot Ketchup

I was going to make hash browns but one thing led to another and before I knew it this happened


  • About 2 cooked potatoes, cubed
  • Sliced mushrooms
  • 1 jalapeño, finely diced
  • 1/2 sweet red pepper, diced
  • 1 sweet onion, chopped
  • 2 handfuls kale, sliced or thinly shredded
  • 1 handful bean sprouts
  • 1 garlic clove, minced
  • Black pepper to taste
  1. Sauté onion and garlic over medium heat for 2-3 minutes, adding water 1 tbsp at a time to keep onion from burning
  2. Add remaining ingredients and cook covered over low heat, stirring occasionally
  3. Plate and serve with optional side of beetroot ketchup (not shown)

Poke Buddha Bowl


  • Shredded kale
  • Jasmine rice
  • Diced pineapple
  • Red lentils
  • Thinly sliced zucchini
  • Finely shredded carrots
  • Finely shredded beets

And if I hadn’t sliced my finger while slicing veg the following would have included:

  • Sliced scallion
  • Thinly sliced cucumber
  • Thinly sliced mushroom
  • Diced sweet red pepper

Dressing ingredients

Whisk together:

  • 2 tbsp balsamic condimenti
  • 1 dollop Dijon mustard
  • 1 tiny sprinkle ground ginger
  • 1 generous sprinkle granulated garlic

Pineapple Veg Medley

…over brown jasmine rice


  • 2 carrots, sliced
  • 4 mushrooms, sliced
  • 1 sweet red pepper, chopped
  • 1 pkg baby Shanghai Choy, sliced
  • 1 cup diced pineapple
  • 2 tbsp water
  • Cooked rice


  1. To a 3-quart covered pot add water and veg; cover cook over medium heat until mixture is hot; lower heat and continue to cook until veg are done to your liking
  2. Add pineapple, stir to incorporate, cover and let sit for a few minutes for pineapple to heat through

Recipe note: I also added a scant handful of thumbnail size home-grown potatoes