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Saturday night is Family Game Night at The Everyday Home.
It also usually means Chinese food night.
My grandbabies love Chinese food.
We used to order out, but several months ago I purchased
some Pagoda brand products at Walmart, and liked the fact
that I could make some side dishes at home
and not spend a small fortune.
We feel lucky the babies actually love veggies.
{We started them young.}
I try to create a veggie slaw or a fun asian-style salad to
go with their Asian finger foods. This recipe is one of their faves.
Asian Style Roasted Vegetables
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Chutes and Ladders. Candy Land.
Yahtzee. Who Tooted?
(Yes, that last one is a board game.)
😀
We love Saturdays because it means no TV and no videos.
But, it does mean some KidzBops music playing in the
background, Chinese Food, Ice Cream Sundaes and board games.
Family Game Night with our three rambunctious grandchildren
is a weekly event, and one I look forward to each week.
The night culminates with each of us opening and reading a
fortune cookie. Grandpa “reads” the messages to them aloud,
and let’s say he reads a funny “interpretation” of what
it actually says.
Last week, we explained to them about the Chinese New Year,
and that it’s a huge event to all Chinese people. We also explained that
each year the Chinese designate an animal to represent the New Year.
Did you know 2016 was the Year of the Monkey?
Last week, I fixed some roasted vegetables in an Asian-style sauce
which was incredibly easy and incredibly tasty.
Our Little Big Man likes carrots, Little Man likes Broccoli and
Miss C likes red peppers, so this dish is a hit with all three.
Plus – they can use their fingers, or the kid-friendly chopsticks
we make for them.
This recipe uses fresh, natural ingredients.
I love that. And best of all – they don’t know
how good it really is for them. 🙂
Prep time takes about 10-15 mins, and it only takes about 17 mins
to roast the vegetables, depending on the level of doneness
you prefer your vegetables.
While the vegetables are roasting, and Grandpa is setting up
the game table, I can easily whip together a yummy sauce.
Chopped Thai Basil, Garlic, Ginger, Brown Sugar, Rice Wine Vinegar
and Toasted Sesame Oil are just a few of the sauce’s ingredients.
Once the vegetables are roasted with a slight crisp remaining…
… I toss them with the prepared Asian sauce.
Remember I told you that I had discovered a product at Walmart
a few months ago? It’s a line by Pagoda.
The main reason I like Pagoda products is they contain no MSG
which I am allergic to, and no artificial colors.
These products are as close to tasting like at-home,
freshly prepared as I have ever tatsed. Honestly, I think these products
are even better than what we used to have delivered to our door.
I prepared some of the Pagoda Express Chicken Eggrolls,
and Grandpa’s favorite – Pagoda Express Pork Potstickers.
I also started doing something super cute for the babies
with these potstickers. I put them on lollipop sticks.
They call them Potsticker Pops. 😀
It makes them easier for them to eat. Plus, I make extra sauce
because they like to dip them.
Eggrolls, Porkstickers and Asian Roasted Vegetables.
It’s quite the feast.
Or as Pagoda says, “Everything your hunger demands.”
Have you ever heard of Ibotta? It’s a great way to earn cash
while you shop. If you would like to try some Pagoda
products, you can use this coupon to purchase (2)
Pagoda products for 50-cents off.
There’s only one thing better than eating these yummy Asian
dishes. The smiles on my babies faces when they beat
Grammy and Grandpa at Who Tooted?
😀
Do you have Family Game Night too? What is your family’s
favorite game to play together? I’d love to hear some new game ideas.
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- (1) Large Head Broccoli, florets cut off
- (1) Large Red Pepper
- 5-6 Carrots, peeled, cut in approx 3" lengths, and quartered.
- (1) Cup Shitake Mushrooms, destemmed and sliced into 1/4" wide pieces
- 1/2 Cup Olive Oil or Coconut Oil
- (3) Tablespoons Toasted Sesame Oil
- (3) Tablespoons Brown Sugar
- (2) Tablespoons Honey
- (3) Tablespoons Rice Wine Vinegar
- (2) Tablespoons Thai (or regular) Basil, chopped
- (1) Tablespoon fresh chopped ginger
- (1) Tablespoon fresh chopped garlic
- (1) Tablespoon Lemon Grass Paste
- (1) Teaspoon White Sesame Seeds
- 1/2 teaspoon black sesame seeds (opt)
- (opt) Chopped Green onions
- salt and pepper
- Preheat your oven to 400 degrees. Line sliced vegetables on a cookie sheet. Sprinkle with salt and pepper. Drizzle with 1/4 cup olive oil or melted coconut oil. Roast vegetables for about 15 minutes. Taste test for level of doneness. While vegetables are roasting, pre-heat a skillet on Medium High. Add sesame oil and allow to heat. Add ginger and garlic and allow to cook through. Keep stirring so the garlic does not burn and become bitter. Lower heat to medium low. Add brown sugar, rice wine vinegar, remainder of olive oil, honey, lemon grass paste and basil. Stir well. Sauce will become thick. Remove from heat. Toss roasted vegetables with sauce and sprinkle with sesame seeds.
- You can use any assortment of vegetables. Double the sauce recipe and use with other asian style dishes as a dipping sauce.
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For more great Asian-Style Sauces, Side Dishes and More,
look for the hashtag #FrozenFromScratch on Social Media.
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I would love for you to share these images on your favorite social media sites.
Simply scroll over the top left corner of the image and click on the social media icon of your choice.
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Thank you for spending a few
minutes of your day here with me.
You can follow along with
The Everyday Home here….
xxoo, Barb
Here are some of the Link Parties I may be sharing this post with.
You can find more parties on my Linky Party Page.
“Make yourself at home.”
Carrie @huppiemama says
What a simple and delicious recipe! I often get bored with the 3 or 4 different ways I tend to make vegetables, I may need to try this recipe to switch things up! #client
View CommentBarb says
Carrie thanks for stopping by. I always roast vegetables now, it’s amazing how much it changes the favor. Glad you liked the recipe and hope you like it. ~Barb
View CommentEmily says
Yum! These veggies sound delicious, especially with your sauce recipe! I’ve gotta try this 🙂 Thanks for linking up with Merry Monday this week!
View CommentCynthia Rusincovitch says
My husband likes his vegetables but his favorite way to eat them is Asian style, I have no idea why. He would eat vegetarian if it involved vegetables like this for every meal, haha. Very inviting recipe! Thanks for linking up at the delicious dishes recipe party.
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