Super Simple Sides

I have a confession to make.
I bought new boots.  Expensive new boots.  But damn are they cute.  And warm.  And hopefully they will last a really long time.

I put cinnamon in my coffee this morning with the grounds so it brewed in the coffee.  And then added some cream. Just plain old coffee cream (half and half, if you will).  Delish.

I don’t understand this show “How to live to 100.”  I’m pretty sure no one on the show is 100 so how do we know that they are going to live to be 100?  I don’t know.  The guy is entertaining but I still don’t get it.

I was thinking the other day, I post a lot of soup and a lot of complete meals but what about when I just cook up some chicken or some pork and then need some sides.  Well, I have some in my back pocket that are my go-to sides and they are SO easy.  You’ll notice a trend, most of them involve garlic…  I know you’re shocked by that.

Anyway…

Here are some side options!

Oven-roasted Butternut Squash
1 large butternut squash
2ish tablespoons olive oil
2-4 cloves of garlic, chopped
salt & pepper to taste

Peel, clean and chop your squash into medium-size cubes and place in a large bowl.  Drizzle with olive oil and add garlic, salt and pepper.  Toss/stir/mix to coat the squash and then dump the squash onto a baking sheet in a single layer.  Roast at 400 for 25-30 minutes or until tender.  You should stir/flip them half way through.

RoastedButternutSquash

Don’t like squash?  How about cabbage?

Sautéed Cabbage
1/4 head of green cabbage
2 tablespoons of butter
salt & pepper to taste

In a large frying pan, melt the butter.  While the butter is melting, shred the cabbage.  I just cut it really thinly with a large knife but you could use a food processor.  Add the cabbage to the pan and sprinkle with salt and pepper.  Stir/toss until the cabbage gets a little soft and a little brown, about 5 minutes or so.  I like my cabbage to still be a little crunchy so I don’t cook it that long.  Eat it hot!

Cabbage

Oven-roasted Carrots
5-7 large carrots, peeled and cut into french fry like sizes
1ish tablespoons olive oil
3-4 cloves of garlic, chopped
1/4 teaspoon garlic powder
salt & pepper to taste

Treat the carrots basically the same way that you treat the butternut squash above.  Peel and cut the carrots into french fry like sizes – about 3-4″ long.  Place in a large bowl.  Drizzle with olive oil, add the garlic, garlic powder, salt and pepper.  Mix/toss/stir to coat and dump on a baking sheet in a single layer.  Bake at 400 degrees for about 25 minutes.  You should stir/flip them after about 15 minutes.

RoastedCarrots

All of these can be eaten with meat or with other veggies or by themselves.  I had cabbage for breakfast with my coffee this morning and it was grand!  Mostly because I was too lazy to make eggs to go with it.

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