Tag: SIDE DISH

Full Meal from the Grill

Full Meal from the Grill

— Using Kingsford Hardwood Pellets This post is sponsored by Kingsford. The opinion and text are mine. Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create…

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day. Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage. I…

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein.

Root Vegetable Sheet Pan
Root Vegetable Sheet Pan

Don’t you just love days when you are cleaning your fridge and pantry and you have a bit of this and that to use before going grocery shopping?

Oh, I am the most creative person in the kitchen when those days come.

I feel like my brain just blooms. Even though sometimes the combo from my fridge forging does not match at all, most of the time it works and we clean our plates.

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I just love getting in the kitchen and making my own food. However, my wish is to start growing it again.

Well, to be quite frank with you, I do not have the greenest thump out there, but I can learn.

Root Vegetable Sheet Pan

Once upon a time, I had the most amazing green peppers. Also, I grew funny looking cucumbers and sweetest tomatoes as well as fragrant herbs, which I still grow.

Which brings to me to this thought, if I actually dedicate my time, give more love, attention, and water regularly, there is still hope for me.

I am looking for that patch of heaven where I can build my little cabin and grow the best looking produce.

Oh, and feed my chickens. There is a small farmer hiding inside of me, I just know it!

Root Vegetable Sheet Pan

Anyhow, when it comes to one sheet food I am going to suggest that you try to keep all the vegetables in on level.

The second thing is to try adding vegetables that at the same texture unless you want mushy cherry tomatoes which is totally delciosu especially if you add some garlic in the oil as well.

CHECK OUT RECIPES FOR MEATLESS MEALS

There are so many amazing root vegetables that you could totally mix and match. Hey, if you do not have radishes, use parsnip or more potatoes or different types of potatoes.

Perhaps Jerusalem artichokes, bump onions, whole garlic head cut in half or Fennel, which is a flowering plant but in the carrot family.

Recipes

With that being said, if you never made this combo before, you would be pleasantly surprised how tasty this is.

If you get inspired and make this easy Root Vegetable Sheet Pan recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

KOREAN FERMENTED NAPA CABBAGE – BAECHU KIMCHI

YELLOW RICE WITH PEPPERS AND TOMATO SAUCE

EASY LYONNAISE POTATOES

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

LOADED MASHED POTATO CASSEROLE

Recipes with Vegetable
Yield: Serves 4

Root Vegetable Sheet Pan

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Vegetable Sheet Pans are easy, tasty and amazing especially when you want to clean up your fridge. Use what you want and like and enjoy a nice root vegetable sheet pan.

Ingredients

  • 2 Beetroot, peeled and cubed
  • 1/2 pound baby potatoes, I used red but any would be fine
  • 1/2 pound baby carrots, or sliced regular
  • 1/2 pound any other root, I used radishes
  • 1/4 red onion, sliced
  • Salt and black pepper to taste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon bouillon powder, any flavor (optional)
  • 2 tablespoons Olive oil

Instructions

  1. Preheat oven to 400F/200C
  2. Wash, peel, slice or cube vegetables. Make sure to keep chopped vegetables at approximately the same size. Place everything in a larger bowl and add seasonings; salt, pepper, herbs and bouillon powder (I used Knorr Selects Chicken Bouillon No MSG. If you do not like using Bouillon, please do not add any, just sprinkle a bit more salt and you're good to go).
  3. Add oil and toss to coat.
  4. Place vegetables in the wide baking sheet with sides so every6thing is in one layer.
  5. Roast your vegetables for 40 to 45 minutes in preheated oven or until they are tender. Usually about 15 minuites before the vegetables are done I stir them for bit, but after it is not neccecery.
  6. Enjoy them with any protein or as it is.

Notes

There are many root vegetables so use whatever combination you like or have on hand. I happen to love this one as well as my family so I do make it often.

Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it. It is one of those dishes that both of us have not grown up…

Buttery Sweet Potato Casserole

Buttery Sweet Potato Casserole

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special. The holiday season is…

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.

I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.

That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.

It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.

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Baked Sweet Potatoes

I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.

Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.

Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.

Baked Sweet Potatoes

I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.

I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.

Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!

Recipes you might like:

Baked Potatoes

Twice Baked Potatoes with Chicken

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Baked Sweet Potatoes
Yield: Serves 4

Baked Sweet Potatoes

Prep Time: 5 minutes
Bake Time: 1 hour
Total Time: 1 hour 5 minutes

An easy and tasty recipe for delicious Baked Sweet Potatoes

Ingredients

  • 3-4 pounds organic sweet potatoes

Savory Topping

  • sea salt butter, a tablespoon of each potato
  • dash of salt
  • dash of ground black pepper
  • a sprinkle of dried parsley
  • A drizzle of olive oil

Sweet Toppings:

  • sea salt butter
  • Maple syrup or honey
  • chopped nuts

Instructions

1. Wash them.

The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.

2. Line your baking sheet with parchment paper or silicone mats.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance it’s good to go.

  1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
  2. Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
  3. Let cool, then split the top open with a knife and top with a pat of butter.
  4. Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
  5. For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.

Notes

Baked Sweet Potatoes

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I…

Potato and Beef Everything Bagel Croquettes

Potato and Beef Everything Bagel Croquettes

This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own. I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish. Can you imagine…

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce.

That being said, I loved mopping the sauce from peppers, onion, and tomatoes. That was my personal summer favorite dish. I got to mention, just like both of my boys, I was not a big fan of cooked, chunky veggies when I was a kid. Even now I won’t eat it, but dipping a piece of bread in this dish was most certainly always loved.

Yellow Rice with Peppers and Tomato Sauce

Also, this dish is loved at The Balkan Peninsula, located in southeastern Europe. Peppers, onion, and tomatoes in tomato sauce would be called Satars (Sa-ta-rash), mix the rice in and most likely you will find it under the name đuveč (juw-vech).

Some people even add ground meat in the mixture, but I like it just the way it is. Although adding sauteed ground beef is absolutely amazing as well. It would taste like a deconstructed stuffed pepper.

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Now, I used yellow rice just because I love the flavor, however, you can use any rice that you have on hand. There is no right or wrong here. Use what you like, or have in your fridge or pantry.

Yellow Rice with Peppers and Tomato Sauce

If you do not like yellow pepper use orange or use just one kind. Ideally, you want to use at least two kinds of peppers; for the festive color but also for the taste, but you do not have to.

This is summer comfort food to me, but you can use frozen onion and peppers as well as, and cook this easy and tasty side dish all year round.

Just to lay this out there that frozen produce is just as good as fresh. Perhaps even better unless you are buying organic and locally grown.

recipe

I had some backlash for using frozen peas in my recipes so I just want to clarify some things. Frozen fruits and veggies are picked at their peak, but if you buy, for example, Georgia peach in California, that peach won’t be fresh for sure.

Lastly, you can freeze your own produce and use it later. I do that most of the time, especially if I pick blueberries or but peppers from our local farmer. Nonetheless, sometimes it is just convenient to get it from the store when we need it.

If you try Yellow Rice with Peppers and Tomato Sauce recipe or any other recipe from my blog, please tag me. @sandraseasycooking #sandraseasycooking

Yellow Rice with Peppers and Tomato Sauce
Yield: Serves 6

Yellow Rice with Peppers and Tomato Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. Easy, simple and delicious recipe!

Ingredients

  • 2 tablespoons Olive oil
  • 1 Yellow onion, medium size, sliced (6 oz/178g)
  • 3 Bell peppers, red, green, yellow (10oz-12oz/250g-300g, each)
  • 1 ripe Tomato, diced (10 oz/280g)
  • 15 oz can Tomato Sauce (425g), preferably unsalted
  • Salt and Ground black paper to taste
  • Herbs such as dried parsley, oregano, etc.
  • 1 pack Yellow rice (5oz/ 142g)
  • Fresh parsley or garnish, or dried

Instructions

  1. Prep rice first by following the direction on the back; add water and oil to gently start rolling or boiling, then add rice and stir well. Turn the heat to simmer or low and let it cook until tender. I do not wait full 20 minutes, I take it off after 15 minutes, mix well, cover with a fitted lid and allow my rice to steam.
  2. Sauté onion in oil for a minute or two at the medium-HIGH heat. Meanwhile, dice peppers and tomato.
  3. Add diced or sliced peppers first, mix and allow it to cook for 5 minutes then add diced tomato; stir well and season with a pinch of salt and ground black pepper as well as a good pinch of dried herbs, let t cook for about 10 to 12 minutes or until everything starts getting softer and cooked through.
  4. Pour in tomato sauce, stir, cover with the lid and turn the heat down to medium-LOW. Allow the flavors to marry for 5 minutes. Just stir when needed so it does not burn.
  5. After 5 minutes add in prepared rice, stir well to coat it. Cook for an additional 2 to 3 minutes just to complete this dish.
  6. Taste to see if you need to add more salt or pepper. Some people like crushed red peppers. Garnish with some dried herbs or freshly chopped parsley.

Notes

You may keep it in the fridge for 3 days for the best taste just make sure to heat it before eating.
You may use any peppers; red, green, yellow, orange. Preferably it is the best to use a couple of different peppers for the best color and taste, but you can use two or even one-color of the pepper.

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter. I do not think there is a better side dish to compliment pretty much any meat, fish. It goes…