Vegetables and Side Dishes, Page 2

Page 2

Broccoli and Rice

Ingredients

2 cups chicken broth
1 tablespoon butter
1 cup white rice
1/4 red bell pepper, chopped
1 head broccoli, cleaned and flowerets removed and chopped

Directions:

Bring broth and butter to a boil. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, covered, for 15 minutes. Add bell pepper and chopped broccoli. Cover and cook rice with broccoli and pepper another 2 to 3 minutes, until all liquid is absorbed. Fluff with fork and serve. Note: if broth has no sodium, you will need to add a teaspoon when you add the rice to the broth. If it does have sodium, you will need none.

Broccoli Cheddar Bake
Ingredients:
8 C. fresh broccoli

1 C. finely chopped onion

3/4 C. butter

12 eggs

2 C. whipping cream

2 C. (8 ounces) shredded cheddar cheese

2 tsp. salt

1 tsp. pepper

Directions:

Preheat oven to 350 degrees. In a nonstick skillet, sauté broccoli and onion in a small amount of water until tender (keep adding water). Drain and set aside. In a bowl, combine eggs, cream and 1-3/4 cups of the cheese; mix well. Stir in broccoli and onion. Add pepper. Spray a 3-qt. baking dish with nonstick spray. Pour mixture into the baking dish. Set the dish into a larger pan filled with about 1 inch of water. Bake uncovered for about 45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and top with remaining cheese. Let stand about 10 minutes before serving. 12 servings

Corn On the Cob with Parmesan

Ingredients:

1/2 C. olive oil
2 garlic cloves, chopped
1/2 C. freshly grated Parmesan
2 Tbsp. chopped fresh Italian parsley leaves
1/2 tsp. salt
6 ears yellow corn, husked, halved crosswise
Directions:

Heat the oil in a heavy small skillet over medium heat. Add the garlic and sauté until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

Holiday Sweet Potatoes

Ingredients:

3 med. sweet potatoes peeled, cut in chunks
3 Tbsp. butter, cut into small pieces
1/2 C. chopped pecans, a couple of handfuls
3 Tbsp. brown sugar
2/3 C. orange juice
1/4 to 1/2 tsp. freshly grated nutmeg
Salt and pepper

Directions:

Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Marinated Tomatoes

Ingredients:

3 Tbsp. chopped fresh parsley leaves
1 Tbsp. sugar
1 1/2 tsp. garlic salt
1 1/2 tsp. seasoned salt
1/2 tsp. ground pepper
3/4 tsp. dried thyme
3/4 C. vegetable oil
1/2 C. red wine vinegar
2 to 3 green onions, chopped
4 - 6 large tomatoes, each cut into 6 wedges
Directions:

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally. Serve at room temperature. Great taste! This recipe comes from Paula Deen of Food Network's TV show "Paula's Home Cooking."

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