Tasty side dishes in a dash!
When I get in from work in the evening, 4 evenings out of 5 I am only home for an hour max and I am heading out the door to the gym again, or I’m taking the 15 year old off to rugby or some other galavantings so I’m normally looking for something super quick, and healthy to eat.
Here I give you two super quick, tasty and healthy side dishes that literally take 15 – 20 minutes can be served with anything ranging from pork, chicken, falafels, stirfry veg, fish or beef…take your pick! I actually used my parsnips as a 'crudité' to dip into 'Erne Larder' Salt and Chilli Pepper Chutney...Get.In.My.Belly!!
Enter the roasted cauliflower. And roasted parsnip. Now, you might be thinking hardly revolutionising the foodie world there…but that’s the whole key. We don’t want to! (well I don’t want to anyway…not yet!) and the majority of time when you’re opening and closing cupboards searching for that divine intervention to come in the form of inspiration for dinner it’s the more simple ideas that are the best.
Most of us want wholesome, quick food in a dash. So here is it is! NB If you don’t have chilli powder or the soy sauce as suggested below try substituting for paprika, or cumin, or turmeric, or chilli flakes, or black onion seeds, or sweet chilli sauce or honey! Literally try any of the spices you have in your cupboard – as always, what’s the worst that can happen? They’ll be ‘bogging’ and you’ll know not to make them again! Also, if you don’t have rapeseed oil, any vegetable oil will suffice.
And remember these are only aimed to be a side dish so don’t write them off and be like ugh that’s not going to fill me! Have them with your spuds if you wish…ah the carbs. Something so simple yet so confusing and something I’m trying my darndest to get to grasps with. My last trainer told me not to eat too many carbs if you’re trying to shed body fat. My new one is telling me to eat all the healthy cards. Phucked if I know what is right but I do know these wee side dishes are well tasty and they’re veg…how bad can they be?!
1 tablespoon mild chilli power
1 tablespoon of rapeseed oil
1. Cut the parsnips into half width ways. Then taking each, cut into half or three pieces length ways to create chip shapes (I’ve made that sound awfully complicated-basically cut them into long thin strips, about 4-5cm long, and 2cm wide)
2. Place on a lined baking sheet (I like to use silicon mats as they are more environmentally friendly but by all means use grease proof paper), drizzle over the oil and then sprinkle on the chilli powder – adding more if you wish.
3. Stick in a preheated oven at 200oC for 15-20 minutes until nicely golden – don’t let them brown too much as they can taste quite bitter
1 head of cauliflower
Tablespoon of rapeseed oil
2 tablespoons of soy sauce
Grinding of salt and pepper
1. Chop the green end and leaves off the cauliflower. Using your hands (or knife if you prefer), divide the cauliflower into bite size florets.
2. Place the cauliflower on to a lined baking tray. Drizzle over the oil and soy sauce.
3. Grind over some salt and pepper.
4. Place in a preheated oven to 200oC for 15-20 minutes until nicely browned. You want a nice browning on the cauliflower as it gives a lovely depth of flavour and crispiness