Tag Archives: healthier

Savory: Yuca Home Fries

Wait…. hold the press…. Can you really make home fries without potatoes?


Have you ever heard of yuca root? Perhaps casssava might ring a bell? Still no?

No worries…. Me too, until recently when Mr. B and I stumbled upon some waxy yuca for sale. I’ll admit I had seen it there before, always curious and pondering as to what it was and how someone would prepare it.

We used our trusty source Google. (Go ahead Google it too). We found out that there were some surprisingly outstanding benefits to eating yuca root. For starters it’s a great source of vitamin C, phosphorous, and calcium. Yuca is also high in fiber and plays a crucial part in good intestinal health. Can’t get better than that, right? Wrong, it gets better!

My fellow followers, the tasteeeee! It was just AS GOOD as the typical American carbolicious comfort of home fries we grew up on. If it wasn’t for yuca being a tad bit starchier, I honestly don’t think I’d be able to tell the difference.

We recently bought a griddle for our teeny tiny Korean stove top. Essentially this griddle is for a grill, however it works quite nicely for us in our kitchen. Sunday morning came around and we thought how perfectly the new adventures of yuca and the new griddle would work together.

We really do not have a recipe per say. Just treat yuca like you would a potato. Get rid of the waxy exterior, process in a food processor, or chop by hand how you’d like your home fries. Next heat up some safflower oil, or your favorite oil on your griddle, or large pan and fry those babies up! Don’t forget a side of bacon and dippy eggs with cheese too.

Looking back, thinking about the incredible aromas wafting from our kitchen, it was as if we were in an episode of Diners, Drive-Ins and Dives (Triple D!) grease splatter and all. We like to keep it rather authentic like that. HA-HA, yeah our good friends know that only 5 seconds would pass and Mrs. B would be running around like a mad woman wiping it up immediately.

Have you ever made or tried yuca? We’d love to know some recipe ideas if you’d be willing to share.



The evening sky after we get home from work is staying lighter longer. You know what that means? The perfect opportunity to get out and take a walk! The view from inside looked almost Spring like, however looks were a bit deceiving and it was still rather cold out. That darn groundhog! After the initial miserable shock to my bones, I was still really happy to finally get outside again. Ohhhhh how I have been longing to get out in the evenings again and thaw these bones. (This coming from the lady who posted she wanted state of emergency snow only a few short weeks ago).

Keeping on the topic of lighter, tonight we cooked up a lighter and much healthier version of take out sesame chicken and broccoli. We relied on a good ol’ Martha Stewart recipe and slightly adapted it to share with all of you. Remember, use what you have on hand. Don’t be afraid to get creative, if you don’t have brown rice or multigrain, go with quinoa!


Lighter Sesame Chicken & Broccoli

Recipe slightly adapted from Martha Stewart


2 Cups (흑미 찹쌀) heukmi chapssal, AKA Korean multigrain rice

3 Tablespoon clover honey

2 Tablespoon sesame seeds

2 Tablespoon soy sauce

1 Garlic clove, crushed with a garlic press

2 Large egg whites

1/4 cup cornstarch

1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch chunks

1 Teaspoon of ground pepper

1 Tablespoon crushed red pepper flakes (optional)

2 tablespoons safflower oil

1 Medium yellow onion, sliced thin

2 Pounds broccoli, cut into large florets


Cook rice according. Sorry guys, we cheat and use our Korean rice cooker.

While rice is cooking, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In separate bowl, whisk egg whites and cornstarch together. Toss in raw chicken and coat; season with ground pepper.

In a large skillet or wok, heat 2 Tablespoon of your oil over medium-high heat. Next add in coated chicken turning occasionally, until golden throughout.  Once cooked, add in the sauce you’ve set aside and chopped onion, and toss to coat chicken again.

Last, steam broccoli to your liking. We prefer slightly undercooked and crispy.  Once done plate rice, topped with chicken and broccoli.