Elevating Side Dishes

Elevating Sides: From Potatoes to Healthy Swaps This episode of the Okayest cook podcast features host Chris Whonsetler and his co-hosts Andy Heiser, Colton Heiniger and Corey Cole, exploring the world of side dishes, starting with a lighthearted debate about the number of shoes they own. The discussion quickly shifts to their culinary preferences, focusing on sides, particularly potatoes and the variety of ways to prepare them, including mashed, twice-baked, and incorporating them into dishes like soups and kebabs. They also delve into healthier eating habits, discussing the importance of balancing macronutrients and incorporating colorful fruits and vegetables into their diet. The conversation includes tips on making sides more nutritious, like using vegan recipes for inspiration and the benefits of cooking with alternative grains such as quinoa and couscous. The episode concludes with Chris sharing his go-to recipe for 'the best broccoli of your life', emphasizing garlic, olive oil, and baking as key components. Outdoor Edge 20% off discount code - OKC20 AI Generated 'Chapters' 00:00 Kickoff: Welcome to the Okayest Cook Podcast! 00:35 The Great Shoe Debate Among Hosts 02:21 Diving Into the World of Smoked Chex Mix and Smoked Meats 05:00 Exploring the Versatility of Potatoes in Cooking 07:21 Elevating Your Side Game: A Deep Dive into Sides 18:07 The Art of Perfecting Vegetables as Sides 24:58 Roasting Vegetables: A Simple Delight 25:41 Craving Colors in Your Meals 26:03 The Magic of Nutritional Yeast 27:46 Exploring Vegan Sides and Healthy Eating 28:51 The Science Behind Our Cravings 32:37 Soup as a Side: A Delicious Debate 35:10 Grains and Rice: The Ultimate Sides 44:22 Balancing Macros with Sides 52:48 The Fruit or Vegetable Dilemma 57:54 Wrapping Up with the Best Broccoli Recipe The Best Broccoli Ingredients 2 large bunches Broccoli, cut into florets (but relatively big ones) ~5 TBS olive oil ~1 tsp fresh ground black pepper ~1.5 tsp kosher salt ~ 4 garlic cloves peeled and sliced thin 1 lemon ~3 TBS toasted pine nuts ⅓ cup freshly grated parmesan cheese Directions Preheat oven to 425º Dry broccoli THOROUGHLY if washed Put the broccoli and garlic in a food safe bag, Toss with olive oil, salt and pepper. Roast in the oven 20 to 25 minutes, until crisp and the tips of some of the florets are browned. Remove from oven and zest the lemon over the broccoli, squeeze the lemon juice over the broccoli catching all the seeds that fall out, add the toasted pine nuts and sprinkle on the Parmesan cheese. Serve immediately, leftovers are not as good. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: [email protected] Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: [email protected] Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: [email protected] Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: [email protected] Web: ElevateAccountingServices.com