CHAPTER 10 Sides

This recipe is a great way to use up leftover mashed or riced potatoes. You may need to add some more milk if you use leftover homemade potatoes, since they can dry out when refrigerated.

INGREDIENTS | SERVES 8

1 (12-ounce) package refrigerated mashed potatoes

1 egg, beaten

¹⁄₄ cup grated Parmesan cheese

2 tablespoons sour cream

¹⁄₂ teaspoon dried basil leaves

2 tablespoons milk

2 tablespoons grated Parmesan cheese

Prepared Potatoes

You can find prepared refrigerated mashed potatoes in your supermarket’s dairy aisle, or perhaps in one of the refrigerated endcaps at the end of an aisle. There are many different types of refrigerated prepared potatoes; look for hash brown potatoes and scalloped potatoes, too.

Preheat oven to 375°F. In large bowl, combine all ingredients except milk and 2 tablespoons Parmesan cheese and beat well until combined. Spoon or pipe mixture into 16 mounds onto parchment paper–lined cookie sheets. Brush with milk and sprinkle with 2 tablespoons Parmesan cheese.
Bake potatoes for 15–20 minutes, or until tops are beginning to brown and potatoes are hot. Serve immediately.

Green Beans with Red Peppers

You can buy frozen julienned green beans or frozen cut green beans. For this recipe, frozen cut green beans work best. The color combination of the deep green beans and the bright red peppers is very festive.

INGREDIENTS | SERVES 6

2 tablespoons olive oil

1 onion, finely chopped

3 cups frozen green beans

1 red bell pepper, cut into strips

1 tablespoon lemon juice

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon dried thyme leaves

How to Julienne Bell Peppers

To julienne bell peppers, hold them upright on a cutting board. Cut off the four sides of the pepper from the stem and core. Remove any extra seeds or ribs. Place each piece skin-side down on the cutting board and cut the peppers into thin strips. Discard stem and core.

In heavy saucepan, heat olive oil over medium heat. Add onion; cook until onion is tender (about 4 minutes), stirring frequently.
Meanwhile, prepare green beans as directed on package and drain well. Add red bell pepper to saucepan with onions; cook and stir for 2–4 minutes, until tender. Add beans, lemon juice, salt, and thyme leaves; stir gently and cook until hot, about 2–3 minutes longer. Serve immediately.

Honey-Orange Carrots

These sweet and tart little carrots are perfect for a dinner party. You can easily double or triple the recipe for a larger crowd.

INGREDIENTS | SERVES 4–6

1 (16-ounce) package baby carrots

2 cups water

2 tablespoons orange juice concentrate

2 tablespoons honey

2 tablespoons butter

¹⁄₄ teaspoon dried thyme leaves

Baby Carrots

Baby carrots are actually large carrots that have been carefully trimmed and shaped. They are sweeter than the carrots you remember from your childhood because they are a different variety that is bred to grow faster, longer, and with a higher sugar content.

Rinse carrots and place in medium saucepan with water. Bring to a boil over high heat; then lower heat to medium and simmer carrots for 5–8 minutes, until just tender.
Drain carrots and return to pan. Stir in orange juice concentrate, honey, and butter; cook and stir over medium heat until sauce thickens and coats carrots, 2–4 minutes. Add thyme leaves and simmer for another minute; then serve.

Praline Sweet Potatoes

This recipe is excellent for an easy side dish for Thanksgiving. Since it takes only about 20 minutes to make, you can prepare it just before serving.

INGREDIENTS | SERVES 6

2 (16-ounce) cans sweet potatoes in syrup

¹⁄₂ cup brown sugar, divided

¹⁄₂ cup butter, divided

¹⁄₄ cup reserved sweet potato liquid

¹⁄₂ cup chopped cashews

3 tablespoons flour

¹⁄₈ teaspoon nutmeg

Sweet Potatoes

Sweet potatoes are usually canned in a sweet syrup, but some are canned in plain water; be sure to read the labels carefully. Sweet potatoes, whether canned or fresh, are a wonderful source of vitamins A and C; in fact, one serving can provide more than 400 percent of the recommended daily allowance of vitamin A.

Drain sweet potatoes, reserving ¹⁄₄ cup liquid. Place drained sweet potatoes in saucepan over medium heat along with ¹⁄₄ cup brown sugar, ¹⁄₄ cup butter, and ¹⁄₄ cup reserved liquid. Mash potatoes as they heat, stirring frequently. Place in 1¹⁄₂-quart microwave-safe casserole dish.
In small bowl, combine cashews, remaining ¹⁄₄ cup brown sugar, flour, and nutmeg and mix well. Melt remaining ¹⁄₄ cup butter and add to cashew mixture; mix until crumbly and set aside.
Microwave potatoes on high power for 2 minutes; then stir well. Sprinkle with cashew mixture and microwave on high 5–7 minutes longer, or until potatoes are hot. Serve immediately.

Smashed Potatoes

When you cube potatoes, they will cook in much less time. This side dish is perfect to serve with a classic meatloaf.

INGREDIENTS | SERVES 6–8

6 russet potatoes

¹⁄₄ cup butter

4 cloves garlic, minced

¹⁄₃ cup whole milk

¹⁄₂ teaspoon salt

1 tablespoon chopped fresh basil leaves

The Fluffiest Mashed Potatoes

Adding butter to the potatoes before adding liquid helps ensure that the potatoes will be fluffy. The fat in the butter helps coat the starch granules in the potatoes so they don’t absorb too much liquid and become sticky or gluey. Use this rule every time you make mashed or smashed potatoes for best results.

Peel potatoes and cut into 1-inch cubes; as you work, place the potatoes in a large saucepan filled with cold water. When all the potatoes are prepared, bring to a boil over high heat. Cover pan, lower heat, and simmer potatoes for 15–20 minutes, until potatoes are tender when pierced with fork.
Meanwhile, combine butter and garlic in small saucepan and cook over medium heat, stirring frequently, until garlic is fragrant and tender, about 2 minutes. Remove from heat. In another small saucepan, combine milk, salt, and basil and heat until steam forms.
When potatoes are tender, drain thoroughly; then return potatoes to hot pan and shake for 1 minute over medium heat. Add butter mixture and mash with a potato masher. Then add milk mixture and stir gently. Serve immediately.

Crispy Broccoli Casserole

This casserole is so good, even your kids will like it! Any vegetable is improved by being smothered in cheese sauce and topped with crisp, buttered bread crumbs.

INGREDIENTS | SERVES 8

2 (16-ounce) packages frozen broccoli and cauliflower combo

1 (16-ounce) jar four-cheese Alfredo sauce

1 cup shredded Cheddar cheese

1¹⁄₂ cups soft bread crumbs

¹⁄₄ cup butter, melted

Preheat oven to 375°F. Thaw vegetables according to package directions and drain thoroughly. Place in 13″ × 9″ glass baking dish. Top with the Alfredo sauce and sprinkle with the cheese.
In medium bowl, combine bread crumbs and butter and toss to mix. Sprinkle over cheese. Bake casserole at 375°F for 20–23 minutes, until the sauce is bubbling, vegetables are hot, and bread crumbs begin to brown. Serve immediately.

Grilled Asparagus

Grilling makes asparagus smoky, crisp, and tender. The combination of butter and olive oil adds extra richness.

INGREDIENTS | SERVES 6

1 pound asparagus

2 tablespoons butter

1 tablespoon garlic-flavored olive oil

1 teaspoon seasoned salt

¹⁄₈ teaspoon pepper

Flavored Olive Oils

You can find flavored olive oils at gourmet and specialty shops, and in the regular supermarket. Garlic oil, lemon oil, and herb oils are a great way to add complex flavor with just one ingredient. Please do not make your own flavored oils; the risk of food poisoning is just too great because of the oil’s anaerobic (oxygen-free) environment.

Hold asparagus spears between your hands and bend until they snap; discard the tough ends.
Prepare and preheat grill. In small saucepan, melt butter with oil, salt, and pepper. Brush asparagus with this mixture; then place on grill 6 inches from medium coals. Cover and grill asparagus, brushing frequently with butter mixture, for 5–9 minutes, until tender. Serve immediately.

Garlicky Green Beans

You can add more garlic to this simple and flavorful side dish if you like. Just be sure to stir constantly while the garlic and shallots are browning so they don’t burn.

INGREDIENTS | SERVES 6

1 pound green beans

4 cups water

1 tablespoon olive oil

1 tablespoon butter

6 cloves garlic, peeled and chopped

1 shallot, peeled and chopped

¹⁄₂ teaspoon salt

Types of Garlic

There are several forms of garlic that you can buy. Garlic powder is powdered dried garlic; ¹⁄₈ teaspoon is equal to one clove. Garlic salt is garlic powder combined with salt; ¹⁄₄ teaspoon is equal to one clove. And garlic paste in a tube is puréed, concentrated garlic; 1 teaspoon is equal to one clove of garlic.

Trim the ends off the green beans and cut each bean in half crosswise. Place in heavy saucepan and cover with water. Bring to a boil over high heat; then lower heat to medium and simmer for 5–8 minutes, until beans are crisp and tender.
Meanwhile, combine olive oil and butter in heavy saucepan and add garlic and shallot. Cook and stir over medium heat until the garlic is fragrant and turns light brown around the edges.
Drain beans and add to garlic mixture in pan, along with salt. Cook and stir over medium heat for 2–3 minutes, until beans are coated. Serve immediately.

Roasted Sugar Snap Peas

You can sometimes find stringless sugar snap peas in the market. If you can’t, to remove the string, cut off the very end of the pea, pull the string off, and discard.

INGREDIENTS | SERVES 6

3 cups sugar snap peas

2 tablespoons olive oil

¹⁄₂ teaspoon dried marjoram leaves

¹⁄₂ teaspoon garlic salt

¹⁄₈ teaspoon pepper

About Sugar Snap Peas

Sugar snap peas are very sweet peas that are totally edible, including the pod. When purchasing, look for a bright green color with no dark or light spots and buy peas that are plump and crisp. Don’t cook them too long; 2–3 minutes in boiling water is enough.

Preheat oven to 425°F. Remove strings from sugar snap peas, if desired. Place on baking sheet and sprinkle with remaining ingredients. Mix with your hands until the peas are coated.
Roast for 4–6 minutes, until peas just begin to brown in spots and are crisp and tender. Serve immediately.

Braised Carrots

Braising means cooking food covered in a small amount of liquid until tender. The liquid is then reduced to a syrup and poured over the food to serve.

INGREDIENTS | SERVES 4

1 pound carrots

³⁄₄ cup water

¹⁄₄ cup orange juice

1 tablespoon sugar

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon white pepper

¹⁄₄ teaspoon dried marjoram leaves

2 tablespoons butter

Peel carrots and cut diagonally into 1¹⁄₂-inch chunks; set aside. In a heavy saucepan, combine remaining ingredients. Bring to a boil over medium heat.
Add carrots to the pan and cover. Reduce heat to low and simmer carrots, covered, for 5–8 minutes, until carrots are soft when pierced with a knife. Remove the carrots from the pan and place on serving plate.
Increase heat to high and bring liquid to a boil. Boil for 3–5 minutes, until liquid is reduced and syrupy. Pour over carrots and serve.

Three-Bean Medley

This combination of beans is flavorful and delicious. And the sweet-and-sour salad dressing adds a nice punch of flavor. Serve it with a grilled steak and a mixed lettuce salad, with breadsticks on the side.

INGREDIENTS | SERVES 4–6

1 cup frozen green beans

1 cup frozen soybeans

1 cup frozen lima beans

¹⁄₂ cup sweet-and-sour salad dressing

¹⁄₄ cup toasted pine nuts

About Soybeans

Soybeans, also known as edamame, are grown in hairy pods; they are often served as a snack in the pod. The beans are high in complete protein and fiber and contain lots of isoflavones, which may help reduce the risk of cancer. And they taste great—nutty and sweet, with a buttery texture.

Place the frozen green beans, soybeans, and lima beans in a heavy saucepan and cover with cold water. Bring to a boil; then reduce heat and simmer for 4–6 minutes, until all the beans are tender.
Drain beans thoroughly and return to saucepan. Add salad dressing and cook over medium heat until liquid comes to a boil and beans are glazed. Sprinkle with pine nuts and serve.

Broccoli Toss

When broccoli is properly prepared, the florets are bright green, tender, and mildly flavored. Serve this simple side dish with a pasta casserole and a fresh fruit salad.

INGREDIENTS | SERVES 4–6

1 head broccoli, broken into florets

4 cups water

2 tablespoons olive oil

1 tablespoon butter

1 onion, chopped

3 cloves garlic, minced

2 tablespoons toasted sesame seeds

About Broccoli

The trick to cooking broccoli is to use a large amount of water and cook it, uncovered, very quickly. Use at least 4 cups of water for each head of broccoli. Follow these steps and your broccoli will be crisp, tender, and mildly flavored.

Place broccoli florets in large saucepan and cover with water. Bring to a boil; then reduce heat and simmer, uncovered, for 5–7 minutes, until crisp and tender.
Meanwhile, place olive oil and butter in a skillet over medium heat. Add onion and garlic; cook and stir for 4–6 minutes, until crisp and tender.
Drain broccoli thoroughly and add to skillet with onion and garlic. Toss to coat broccoli with onion mixture. Sprinkle with sesame seeds, toss gently, and serve.

Crunchy Puréed Squash

Frozen puréed squash is a fabulous convenience food that saves, literally, hours of work in the kitchen. This hearty side dish is perfect for Thanksgiving.

INGREDIENTS | SERVES 6

1 (12-ounce) package frozen puréed winter squash

¹⁄₄ cup orange juice

2 tablespoons maple syrup

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon white pepper

1 cup granola

Preheat oven to 400°F. In large saucepan, combine the frozen squash with orange juice and bring to a simmer. Cook for 6–8 minutes, until the squash begins to thaw. Stir in maple syrup, salt, and pepper; continue cooking for 3–4 minutes longer, until squash is hot and smooth.
Place in 2-quart casserole dish and sprinkle with granola. Bake at 400°F for 12–15 minutes, until hot and granola browns slightly. Serve immediately.

Herbed Baby Potatoes

Baby potatoes cook quickly because they are so small. Removing a strip of skin from the middle of the potatoes prevents splitting as they cook.

INGREDIENTS | SERVES 6

1 pound baby red-skinned potatoes

¹⁄₄ cup butter

3 cloves garlic, minced

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh parsley

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon white pepper

Preparing Fresh Herbs

To prepare herbs with tiny leaves, like oregano, rosemary, marjoram, and thyme, simply pull the leaves backward off the stem; chop if desired. Herbs with larger leaves, like sage, mint, and basil, should be rolled into a log and julienned.

Peel a strip of skin from the middle of each potato. Place potatoes in large pot and cover with cold water. Cover and bring to a boil over high heat. Uncover, lower heat, and cook potatoes until tender when pierced with a fork, about 12–14 minutes.
Meanwhile, combine butter and garlic in a small saucepan. Cook over medium heat for 2–3 minutes, until garlic is fragrant. Remove from heat.
When potatoes are done, drain thoroughly; then return potatoes to the hot pot. Let stand off the heat for 2–3 minutes, shaking occasionally. Place pot over medium heat and pour butter mixture over potatoes. Sprinkle with remaining ingredients, toss gently, and then serve.

Grilled Portobello Mushrooms

Flavorful portobello mushrooms are a great choice for grilling—cooking enhances their meaty flavor, and their high water content and thick texture means they won’t dry out during cooking or fall apart on the grill.

INGREDIENTS | SERVES 4

1 pound portobello mushrooms

¹⁄₂ stick unsalted butter

¹⁄₄ cup olive oil

2 tablespoons balsamic vinegar

1 shallot, chopped

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon dried parsley

¹⁄₂ teaspoon dried basil leaves

Preheat the grill.
Wash the mushrooms and remove the stems.
In a small saucepan over low heat, melt the butter with the olive oil, balsamic vinegar, shallot, salt, parsley, and basil.
Place the mushroom caps on the grill with the gills facing upward. Brush the mushrooms with some of the melted butter mixture.
Grill the mushrooms for up to 10 minutes, or until they are tender, turning halfway and brushing frequently with the melted butter mixture. Serve hot.

Microwave French Fries

Preparing french fries in the microwave is quicker and healthier than deep-frying them in hot oil. Be sure not to overcook the potatoes or they will deflate and become soft.

INGREDIENTS | SERVES 2

¹⁄₂ pound (2 medium) russet or red potatoes, peeled

¹⁄₄ cup white vinegar

¹⁄₄ teaspoon garlic salt

¹⁄₄ teaspoon cayenne pepper

Quick-Cooking with Potatoes

One way to speed up the preparation time when you’re cooking potatoes is to leave the peel on. Potato peels add a crunchy texture, and carry fiber and vitamin B2 (riboflavin). Just be sure to scrub the potato skin under cold running water to remove any pesticide residue or other toxins.

Scrub the potatoes under cold running water and use a paring knife to cut out any bruises or green spots. Cut into thin strips the size and shape of french fries.
Toss the cut potatoes in a bowl with the vinegar, stirring so that all the potato strips are coated.
Take approximately half the potato strips and arrange on a microwave-safe plate. Sprinkle the cut potatoes with the garlic salt.
Microwave the cut potatoes on high heat for 7 minutes, and then for 1 minute at a time until they are cooked through. (The potatoes will not brown like regular french fries, but will be fork-tender.)
Repeat with the remainder of the cut potatoes, sprinkling them with the cayenne pepper instead of garlic salt. Combine fries and serve.

Roasted Red Peppers

Roasting is a great way to bring out the sweet flavor of red bell peppers. To add extra color, try using a combination of red and yellow bell peppers. Green peppers can also be roasted; however, the flavor will not be as sweet.

INGREDIENTS | SERVES 4

4 red bell peppers

2 tablespoons olive oil

Versatile Peppers

Roasted red peppers add flavor to pasta dishes, heartier soups, and dips. You’ll often find them used in combination with aromatic basil, pungent garlic, or cheese. Their sweet flavor pairs particularly well with goat cheese—for a quick snack, serve the roasted peppers and goat cheese on crusty bread.

Preheat the broiler and line it with aluminum foil. Cut the stems off the red peppers; cut the peppers in half and remove the seeds.
Place the peppers on the broiling pan with the skin-side facing up. Use a pastry brush to brush the peppers with the olive oil.
Broil the peppers for 15 minutes, or until most of the skin is blackened.
Use tongs to remove the peppers from the broiler and cover in aluminum foil or plastic wrap. Let the wrapped peppers stand for at least 10 minutes before removing the covering. Peel off the skins and cut into thin slices or squares as desired. Serve.

Stir-Fried Broccoli with Garlic

Stir-frying has the advantage of being both quick and healthy—the short cooking time means that vegetables retain more of their nutrients.

INGREDIENTS | SERVES 3

2 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

¹⁄₂ teaspoon red pepper flakes, or to taste

¹⁄₂ pound broccoli florets

¹⁄₈ teaspoon salt, or to taste

2 tablespoons water

1 red bell pepper, seeded, cut into chunks

2 teaspoons lemon juice

2 teaspoons soy sauce

Preparing Vegetables ahead of Time

One way to speed up meal-preparation time is to chop several days’ worth of vegetables ahead of time. Store the vegetables for each meal in a sealed bag in the refrigerator until ready to use.

Heat the olive oil in a large skillet on medium-high heat. Add the garlic cloves and red pepper flakes.
Add the broccoli. Stir briefly, sprinkling the salt over the broccoli while cooking, until the florets turn bright green.
Add the water and let the broccoli cook for 2–3 more minutes.
Add the red bell pepper. Stir in the lemon juice and soy sauce. Cook, stirring, for another minute. Serve immediately.

Garlic Mashed Potatoes

Cooking the potatoes in the microwave speeds up the preparation time, since you don’t have to wait for the water to boil.

INGREDIENTS | SERVES 6

4 medium red potatoes

4 tablespoons butter or margarine

¹⁄₄ cup milk

2 teaspoons garlic powder, or to taste

¹⁄₂ teaspoon salt, or to taste

Wash and peel the potatoes. Cut them roughly into bite-size chunks.
Place the potatoes in a deep microwave-safe dish and cover with water.
Microwave the potatoes on high heat for 10 minutes. Give the dish a quarter turn and continue microwaving for 1–2 minutes at a time until the potatoes are cooked through and can easily be pierced with a fork. (Total cooking time should be about 15 minutes.) Drain.
Place the potatoes in a large bowl. Add the butter or margarine and use a fork or a potato masher to whip the potatoes. Gradually add the milk until the potatoes have reached the desired consistency (do not add more milk than is needed). Stir in the garlic powder and salt. Serve hot.

Spaghetti Squash

Shhh—the children will be sure they are eating spaghetti. It looks like spaghetti, but tastes even better!

INGREDIENTS | SERVES 3–4

1 large spaghetti squash, cleaned

1 tablespoon trans fat–free margarine

3–4 tablespoons Parmesan cheese

Pierce the skin of the squash with a fork in about 5–6 places and microwave for 2–3 minutes.
Cut the squash in half (lengthwise) and scoop out the seeds.
Use fork to scrape into strands and place in a small serving bowl.
Blend squash with margarine and sprinkle with Parmesan cheese.
Serve immediately while still warm.

Oven-Roasted Asparagus and Parmesan

Medium-sized stalks of asparagus work best for this recipe. The pencil-thin stalks tend to burn at the tips, and the thick stalks require peeling.

INGREDIENTS | SERVES 4

1¹⁄₂ pounds asparagus, bottoms trimmed

1 tablespoon olive oil

¹⁄₂ teaspoon salt

Freshly cracked black pepper, to taste

¹⁄₄ cup freshly grated Parmesan

Preheat oven to 450°F.
In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus. Line a baking sheet with parchment paper and lay out the asparagus in a single layer.
Bake until crisp and tender, about 8 minutes, depending on the thickness. Sprinkle the cheese on top, and bake until the cheese melts, about 2 minutes. Taste and adjust seasoning as needed. Transfer to a serving platter and serve hot.

Roasted Zucchini

This recipe features little prep time and easy cleanup—just one pan for mixing and cooking. You can substitute yellow squash for half the zucchini for a variation in color.

INGREDIENTS | SERVES 4

1 tablespoon olive oil

2 cups zucchini rounds (about ¹⁄₂-inch thick)

¹⁄₂ teaspoon salt

Freshly cracked black pepper, to taste

2 tablespoons minced red onion

1 garlic clove, minced

1 teaspoon lemon zest

Preheat oven to 425°F.
Combine the olive oil, zucchini, salt, and pepper in an 8″ × 8″ baking dish with sides. Use a rubber spatula to stir and coat the zucchini evenly with the oil and seasonings. Bake, uncovered, for about 12 minutes, stirring once midway through cooking.
Add the red onion, garlic, and lemon zest, stirring to combine. Bake until the zucchini is tender, about 5 minutes. Transfer to a serving platter and serve hot.