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.

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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

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. 

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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