Category Archives: Vegetable

Candied Yams (Sweet Potatoes)

Candied Yams (Sweet Potatoes)

Submitted by Andrea Stunz, recipe from Anita Stunz

This is definitely the easiest thing I make for our Thanksgiving dinner. It’s one of those dishes where you either like it or you dislike it but I happen to like it. A lot! Only you can’t eat a lot and you’ll see why when you read the ingredients, so I don’t make too much of it.


About 8 medium sized sweet potatoes, peeled and cubed

2 sticks (1 cup) or 250grams of butter/margarine, cut up in chunks

A ton of brown sugar J – about 2-3 cups

3 or so cups of miniature marshmallows

*Place peeled/cubed sweet potatoes in a saucepan, large enough to leave a little room for the butter and sugar.

*Cube up the butter and put on top of the sweet potatoes.

*Pile in the brown sugar and stir as best you can just to get a little bit of it down to the bottom.

*Put the lid on the pan and simmer on low to medium, stirring occasionally, for about 30-45 minutes or until potatoes are cooked soft.

*Mash with either a fork or a potato masher.

*At this point you can either leave in the saucepan or put into a baking dish.

*Place miniature marshmallows on top to generously cover.

If you put into a baking dish put it in the oven until the marshmallows brown. If you’re leaving it in the saucepan, the marshmallows will just melt.

This is a typical part of our meal but it’s sweet enough to be a dessert.

Now eat and enjoy!

I think it’s funny that the categories for this are both vegetable and dessert. 🙂

Ranch Mashed Potatoes

Ranch Mashed Potatoes
submitted by Andrea Stunz

These potatoes are a family favorite and so incredibly easy and tasty! Mashed taters with a Southern flair.

7-8 medium sized potatoes
1pkg Ranch Dressing Mix
1 8oz. Cream Cheese (softened)
About 1/2 to 3/4 cup milk

Boil the potatoes until they are really soft. Strain the liquid off in a strainer over the sink. Put the potatoes back in the pan they were cooked in.

Add in the cream cheese, the Ranch powder and the milk (add in a little at a time so they aren’t too runny). Stir until the cream cheese is melted and the potatoes are creamy. Use a potato masher if they need a little help getting smooth. You can also add sour cream to help with the creaminess and adds to the tangy flavor.

The Ranch mix and cream cheese can usually be found at Cold Storage and Fair Price’s in “expat” areas. Cream cheese can also be purchased at Phoon Huat (Red Man) in larger quantities. Nice to split with a friend.

I normally make these potatoes when we grill steaks or when I oven-bake pork chops. Add in some steamed vegies and you have a complete and easy, comfort food meal.

Green Bean Casserole

Green Bean Casserole
submitted by Andrea Stunz

Here’s another anytime or holiday American favorite for you.

  • 2  cans Campbells Cream of Chicken soup
  • 1 cup milk
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 cups cooked cut green beans (normally we use cans of french cut green beans but these are normally non-existent in Singapore. Cans of regular cut green beans will work.)
  • 2 2/3 cups French’s® French Fried Onions (occasionally found at Cold Storage and Fair Price. They have a pretty long shelf life so if you see some, check the date and keep them in stock. They’re also very lightweight so we bring a couple of cans back to Singapore from our trips home. Oddly enough, I found a comparable fried onion at Ikea in their food shop for $1.80 SGD.)
  • GLUTEN FREE:  Find gluten free cream of chicken soup (available at Cold Storage) and fried onions that aren’t breaded. These are commonly used in Singapore hawker food and readily available at most stores in Singapore and for sure at Mustafa.


  1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
  2. Bake at 350 degrees F. for 25 min. or until hot. Stir.
  3. Top with remaining onions. Bake for 5 min. more.

Sauteed Zucchini Julienne

Sautéed Zucchini Julienne
submitted by Sarah Koopersmith

This is a delicious side dish and incredibly quick and simple to make!

Servings: 4
Time: 10 minutes
Weight Watchers Points: .25
Ingredients from Cold Storage

• 1 tsp olive oil
• 2 medium zucchini, cut into 2 inch julienne strips
• 2 cloves garlic, sliced thin
• salt and fresh pepper

In a 12 inch skillet, heat on high flame. When the pan is hot, add the olive oil. When oil is hot, add garlic and sauté until golden. Add zucchini, salt and pepper and sauté until tender, about 5 minutes.