Category: Side dishes…veggies

Roasted Cauliflower and Broccoli with Nutritional Yeast

Side dishes...veggies, vegan, Vegetarian

Evening guys! Hope you are having fun watching the Superbowl or not watching the Superbowl. I am watching the commercials on You Tube as they come out 😉 Our power was out for a couple hours, so I ate some chips and drank some wine in the dark surrounded by candles.

When the power came back on, I made these yummy oven roasted veggies. I use to buy nutritional yeast all the time back when I was a vegan/vegetarian. It has a very strong nutty and cheesy flavor which I love. I used to add it to everything, but my favorite thing to add it to was popcorn. It was my favorite late night snack after aerobics class in college 🙂

I had a small head of cauliflower and broccoli, so I doused them with olive oil, salt, pepper, and this nutritional yeast. I roasted them for 30 minutes or so at 350, or until tender, depending on how many veggies you have. You could do this with any veggies, these are just the ones I had in the fridge. Rebecca and I LOVED it. Katie would not even try it, because she only likes her veggies steamed…

Sesame Teriyaki Salmon and Green Beans

Asian, Seafood, Side dishes...veggies

Happy Sunday! I literally stayed in my pajamas today and made my husband go to the grocery store 😉 All teachers and students have to be back tomorrow, so I decided to be lazy for most of the day. But I peeled myself off of the couch to make this yummy dinner.

The piece of salmon looks smaller than it was. Remember that salmon is super rich and fatty, so you don’t need an entire piece. I also used the marinade on the green beans and blistered them in a cast iron pan in olive oil until tender.

Sesame Teriyaki Marinade

Equal parts of Sesame oil, Teriyaki Sauce, and Soy Sauce. Add half the amount of garlic paste.

I used 2 tablespoons of the liquids and 1 tablespoon of the garlic paste for 1 large salmon filet and a half of a large package of fresh green beans.

Sesame oil and garlic paste are potent, but this marinade is both for the fish and green beans. I added pepper, but NO salt.

Instructions

I marinated both in the marinade for about 15 minutes. Then I cooked the Salmon skin side down for 8 minutes then on the other side for 4 minutes. I took it off the stove to rest.

We don’t eat fish skin, but I cook with it to hold in the flavor. It’s not burnt. It’s perfect inside ❤️

I cooked the green beans the same amount of time as the salmon with constant turning.

I also made a yummy Almond Rice Pilaf (Near East brand). I l might have added 2 more tablespoons of butter than suggested 😉

Shhhh! Oven Baked Pork Chops and Rosemary Potatoes

One pot meal, Pork, Side dishes...veggies

We don’t eat pork chops very often in the Winkeljohn household. It’s just one of those foods that my husband is not a big fan of. He’s not a fan of pork chops, pot roast, or any kind of roast for that matter. It’s very strange to me, because I grew up in the south and pretty much pork chops and pot roast are like a go to meal. But the girls and I really love our pork chops, so occasionally I buy them anyway and I make him eat them 😂

The girls and I love to use Shake and Bake. No shame in the pork chop game 😉 I usually add some Parmesan and/or pecorino cheese to the packet to give it a little something extra. Tonight I did just that and threw in some chopped fresh rosemary I got from the Farmer’s Market.

I also cut up about 5 large red potatoes and slathered then in olive oil, salt, pepper, and rosemary. Then I placed them all of a sheet pan together. I place the tray in a 425 oven for about half and hour or until the Pork comes to about 145 degrees and the potatoes and fork tender.

Before
After
I also oven roasted some corn on the cob about 15 min
Delicious plate of food!

Doctored up Boxed Pasta Salad

Chicken, Pasta, Salads, Side dishes...veggies

Even though it is still cold, I really wanted some pasta salad.  It just reminds me of the warmer days to come. I had a box of the easy pasta salad mix in the cabinet. I really like these as a base, but I always like to get creative with them and add in random things from my fridge and pantry.

This time, I added a rotisserie chicken breast, 1/3 a block of feta cheese crumbled , and a couple of spoons full of black olives and roasted red peppers. I added plenty of pepper, but no salt bc the chicken, black olives, and feta are already salty. You can make this vegetarian or even vegan. So many options! Plenty of leftovers for the week!

Spaghetti Squash in the Microwave

Side dishes...veggies, Vegetarian

I have made spaghetti squash in the microwave a few times but never really perfected it until now. I usually make spaghetti squash roasted in the oven or in the crock pot,  but tonight I wanted to try it in the microwave again.

I used a super sharp knife to pierce the squash all the way to the center in a few places to allow steam out when cooking.

I microwaved it for 5 minutes on high and rotated it 180 degrees and microwaved for another 5 minutes until the squash skin is soft.  I removed it from the microwave and let it rest for 5 minutes. This helps the squash to finish cooking inside.

Using a sharp knife, I cut it down the center lengthwise and let it cool. Then I scooped out the seeds.  I topped half of it with some olive oil, Parmesan cheese, salt, and pepper. I devoured it.

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2 days later I used the other half..I cooked down some cherry tomatoes in a pan with some olive oil just until they burst open, about 5 minutes on medium heat. Then I added the spaghetti squash and mixed together. Then I topped it with Parmesan cheese. Pretty amazing! img_1166-1