Simple Sides

Here are just a few simple side dishes that you can whip up in a jiffy. Not only are they are very healthy, they are cheap chow and great to eat! Of course, remember that simple steamed vegetables like carrots and broccoli, yellow squash, cooked yams, or a salad of fresh vegetables and greens compliments almost any meal.

The sides below require a few more ingredients, but they can make you healthy, cheap and easy meal seem decadent, expensive and elaborate!

This first dish was the winner of the Polls Boutique Poll "Which Recipe Would You Most Like?" It garnered 100% of the poll votes. Therefore, I give you by popular demand . . .

Super Healthy Cayenne Potato Wedges!!!

2 Medium Russets Potatoes Per Person
Cayenne
Freshly Ground Black Pepper
Smoked Paprika
Salt
Olive Oil
Optional: Chili Powder

Wash your potatoes well, but don't peel them! Slice your potatoes into wedges (I make 8 wedges from one potato) and arrange them on a piece of foil large enough to close over them. First, very lightly drizzle with olive oil. I put one tiny drop onto each wedge, and for 2 potatoes I use less than a 1/2 teaspoon. That means you need a steady hand.

Then, sprinkle lightly with cayenne (depending on if you want them just a little spicy or hot!) and very lightly with the smoked paprika. Next, put over them a small turn of the pepper grinder. It is important not to use too much black pepper or it will overwhelm the more delicate taste of the cayenne (yes, it has a taste besides just being hot) and the bit of smokey richness of the paprika. Then lightly salt, just a sprinkle over the all.

I've also served these with just a sprinkle of chili powder, and I've had folks who thought that made them better, but be careful, again, or otherwise the chili powder will drown out all the other tastes. I actually prefer mine without it, but you can experiment and see what you like best.

Enclose in foil and then place on the top oven rack situated directly under the top heating element. You want to set the oven to broil these on high. As they will give off some liquid (and the oil will settle in the bottom of the foil), it is a good idea to place them on a cookie sheet or something else to ensure the liquid doesn't leak out and gum up your oven. Depending on your oven, these should cook anywhere between 14-20 minutes. They are actually pretty good just slightly underdone if you ask me.

Here are is one of the "losing recipes" along with another extra just to ensure you have some quick and handy veggie recipes at your disposal. Potatoes are good, and delicious, but come on . . . you need to eat your veggies!


Spinach with Garlic and Vinegar

Frozen Spinach
2 Cloves Garlic
Splash of Balsamic Vinegar (tablespoonish)

It doesn't get easier that this. In 1/2 teaspoon of olive oil, saute two finely chopped garlic cloves for about 1-2 minutes. Add frozen spinach and just a splash of a good quality balsamic vinegar.

Wait, I thought I told you this is a cheap recipe, but just told you to use good quality balsamic? A little goes a long way, and I suggest you spend a few extra dollars to ensure you have a nice bottle. I also suggest you keep it refrigerated after opening.

Your spinach will cook fast on medium heat--probably within 5-6 minutes, so you want to whip this up at the end of your preparations.

Buttered Brussels Sprouts

1 Tablespoon Butter
2 Tablespoons Fresh Basil, shredded
16 ounces frozen Brussels Sprouts (for fresh sprouts, add at least 5 minutes additional cooking time and a few more dollars)

The secret to this recipe is the fresh basil. If you don't have it, consider growing some on a window seal. It isn't hard, and it can really add a flavor that dried basil just can't live up to. Also, although with butter more is better when it comes to the palate, one tablespoon contains nearly twelve grams of fat, 102 calories, and 31 mg cholesterol. This recipe makes four servings, however, so it isn't that bad and can make your guests feel like they are being naughty because even this amount adds a buttery richness to these wonderful vegetables that everyone will notice.

Melt your butter in a medium sauce pan. Once it is melted, add your fresh basil and cook until it wilts. Then, add your sprouts, fresh or frozen, and stir them until they seem evenly coated in the butter. Then add about 1 inch of water to the pot, cover, and cook on low heat. Frozen sprouts should be ready in about 10 minutes or less. Fresh ones about fifteen. Keep and eye on them to ensure your water doesn't boil off--otherwise, you'll be scrapping burnt Brussels from your pan bottom!