Thursday, 9 January 2014

Food Frenzy Thursday: Favorite Side Dishes

I do have to apologize that I haven't been keeping up with my food posting [sigh] which is one of the things im so good at usually because im always constantly baking, cooking, or prepping food throughout the day for breakfast, lunch, dinner, and sometimes dessert if I find a spare 10 minutes to whip something up :)

I love side dishes. There such a nice way to compliment a main dish and just tie in all the wonderful satisfying tastes together. I've learned from the best of how to incorporate side dishes. My mum was king of the kitchen. I remember my mothers famous pork tenderloin roast that would be accompanied by peas, corn, carrots, mashed AND roasted potatoes, roasted parsnips, stuffing [with the mmm scrumptious crunchy bits] and topped off with a ladle of gravy :) DELICIOUS! No offense but its probably why 3/4 of my family was overweight growing up lmao we were just a family who loved to eat :D [and still do]

SWEET POTATO FRIES
 YIELDS 1 SERVING
INGREDIENTS
  • 1 sweet potato
  • cooking oil/spray
  • salt and pepper to taste
DIRECTIONS
preheat oven to 400 degrees. cut your potato into strips [with or without the skin on] {i like mine with some skin} . Lightly grease a cookie sheet and spread the fries out evenly. Lightly coat with cooking spray. Sprinkle with salt & pepper [ i use a lot of cajun spice on mine sometimes ] bake for 30 - 45 minutes turning every 10 minutes or so to make em crispy and not stick to the tray. Let cool 5 minutes and stuff your face.

* I also like to dip my fries in either ranch, or my favorite, roasted red pepper, garlic and chili aioli. IT IS SO GOOD!

NUTRITION FACTS
Per 1 Serving: 80 calories
Total Fat: 1g
Sodium: 40mg
Carbohydrate: 18g
Fiber: 4g
Sugar: 3g
Protein: 2g

ROASTED SPICY CAULIFLOWER
YIELDS 4 SERVINGS
INGREDIENTS
  • 1 head cauliflower [cored and cut into florets]
  • 2 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes 
  • 1 pinch of salt
  • ground black pepper [to taste]
DIRECTIONS
Preheat oven to 400 degrees F. Place cut up cauliflower, oil, red pepper flakes, salt and pepper in a bowl and toss around to evenly coat the cauliflower. Arrange in a single layer on a baking sheet and roast until soft and golden brown [30 - 45 minutes] Serve Hot.

NUTRITION FACTS
Per 1 Serving: 100 calories
Fat: 7g
Sodium: 85mg
Carbohydrate: 8g
Fiber: 3g
Sugar: 3g
Protein 3g

SAUTEED SLICED CARROTS
YIELDS 4 SERVINGS

INGREDIENTS
  • 2 - 3 medium sized carrots thinly sliced
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp butter
  • 1 tbsp oil
  • 1/2 tbsp brown sugar
  • 1 tbsp soy sauce
DIRECTIONS
preheat skillet on med-high heat. Thinly slice your carrots. Heat oil and butter together. Add your carrots. Sautee for 10 - 15 minutes until they start to soften. Mix onion & garlic powder together in a bowl with your soy sauce and brown sugar. It might make a thick paste if so add a bit more soy sauce till you get a slightly runny consistency. Add this to your pan. Cook for another 15 minutes until the carrots are soft and have a nice golden coat to them. Serve Hot.

* I hate cooked carrots, and I just threw a bunch of stuff in a pan with sliced carrots and holy crap I ate almost the whole entire pan. They were DELICIOUS!

NUTRITION FACTS
Per 1 Serving: 118 calories
Fat: 4.7g
Sodium: 383.4mg
Carbohydrate: 9.8g
Fiber: 1.8g
Sugar: 4.2g
Protein: 1.4g

ROASTED PARMESAN GREEN BEANS
YIELDS 4 SERVINGS

INGREDIENTS
  • 12 oz green beans [ends trimmed]
  • 2 tsp olive oil
  • pepper & salt
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp parmesan (shredded)
DIRECTIONS
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean-up. In a bowl drizzle beans with oil, salt&pepper, and garlic powder and toss to coat. Lay evenly on baking sheet and bake for 10-15 minutes shake the pan a bit to turn them, and then bake an additional 5 - 10 minutes. Remove from the oven and sprinkle with grated cheese.

NUTRITION FACTS
Per 1 Serving: 60 calories
Fat: 3g
Sodium: 240mg
Carbohydrate: 8g
Fiber: 3g
Sugar: 3g
Protein: 3g

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