3. Drizzle this mixture over the potatoes, making sure that some goes between the slices. Place potatoes, cut side up, on a baking dish. Bake for 55–65 minutes or until potatoes are tender and tops are golden brown.
Roasted Brussels Sprouts
Even Brussels sprouts haters will love these! They become sweet, nutty, slightly creamy, and crisp all at the same time.
EASY
INGREDIENTS | SERVES 8–10
2 pounds Brussels sprouts
2 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
Make-Ahead Tips
This recipe, and the Curried Cauliflower (page 177), can be made ahead of time and reheated or served at room temperature. Because there’s nothing perishable in the recipe, you don’t have to be concerned about food safety. And there’s something really nice about serving a room-temperature vegetable at a party; it’s so relaxing!
1. Bring a large pot of water to a boil. Trim the ends off the Brussels sprouts and drop into the water. Bring back to a boil; simmer for 1 minute, then drain the Brussels sprouts.
2. Preheat oven to 400°F. Place the sprouts on a kitchen towel to dry. Then place in large roasting pan. Drizzle with lemon juice and toss to coat.
3. Melt together olive oil, butter, and garlic and drizzle over the sprouts. Sprinkle with salt and pepper and toss very well.
4. Roast the sprouts for 25–30 minutes, shaking pan occasionally and turning the sprouts twice with a spatula, until very deep brown on the outside. Serve immediately or cool and serve at room temperature. To reheat, bake at 350°F for 15–20 minutes.
Spanish Rice
Spanish rice is an excellent well-flavored pilaf. It can be served as an accompaniment to grilled meats, or as the centerpiece of a vegetarian meal.
INEXPENSIVE
INGREDIENTS | SERVES 6
3 tablespoons olive oil, divided
1¼ cups long-grain white rice
1 onion, chopped
3 cloves garlic, minced
2 jalapeño peppers, minced
1 green bell pepper, chopped
1 (14-ounce) can diced tomatoes, undrained
1½ cups vegetable broth
1½ teaspoons paprika
1 teaspoon dried thyme leaves
1 cup frozen baby peas, thawed
½ cup chopped flat-leaf parsley
Party Fun
Offer several different flavors of rice pilaf when you serve any dish with a sauce. The pilaf can be simple, as with Three-Rice Pilaf (page 183), or more complicated, as in Spanish Rice or Green Rice (page 179). In fact, with some grilled chicken or pork chops and cheese sauce, you can offer a pilaf buffet.
1. In medium skillet, heat 1 tablespoon olive oil. Add rice; cook and stir until rice is browned, about 7–9 minutes, stirring frequently and watching constantly. Set aside.
2. In large saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add onion, garlic, and jalapeño pepper; cook and stir until tender, about 5 minutes.
3. Add rice to onion mixture. Add remaining ingredients except peas and parsley; bring to a simmer. Cover and simmer for 20–30 minutes until rice is tender. Add peas; cook for 3 minutes longer.
4. Remove from heat, stir in parsley, let stand for 5 minutes, fluff with fork, and serve.
Roasted Vegetables
This super-healthy and delicious dish is a perfect potluck recipe. You can serve it hot out of the oven, at room temperature, or cold.
EASILY DOUBLES
INGREDIENTS | SERVES 8–10
5 carrots, cut into chunks
1 sweet potato, peeled and cubed
2 russet potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 red bell peppers, sliced
2 yellow summer squash, sliced
2 cups sliced mushrooms
½ cup olive oil
¼ cup Dijon mustard
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh oregano leaves
Keep It Healthy
Roasted vegetables are one of the best healthy choices for any meal. And they are very popular. Choose a good combination of vegetables with different colors and flavors for more interest. Olive oil is a healthy choice for coating the vegetables to help keep them moist; the monounsaturated fat is heart healthy.
1. Preheat oven to 400°F. In one large bowl, combine carrots, sweet potato, potatoes, onion, and garlic and toss. In another bowl, combine bell peppers, squash, and mushrooms.
2. In small bowl, combine remaining ingredients and mix well. Drizzle over both bowls of vegetables and mix gently to coat.
3. Place carrot mixture in large roasting pan. Roast for 25 minutes. Then add the bell pepper mixture and roast for 30–40 minutes longer, stirring twice during roasting time, until the vegetables are tender and light golden brown. Serve immediately or at room temperature.
Orzo Pilaf
This rich “pilaf” uses orzo pasta instead of rice. The pasta is shaped like rice.
QUICK
INGREDIENTS | SERVES 8
1 tablespoon olive oil
2 shallots, minced
4 cloves garlic, minced
1 (16-ounce) box orzo pasta
4 cups vegetable broth
1 red bell pepper, chopped
1 cup frozen baby peas
½ cup heavy cream
½ cup grated Havarti cheese
½ cup grated Parmesan cheese
Keep It Safe
This orzo dish is quite portable, but it does include perishable ingredients, so you have to use the 2-hour rule. Cover the pan with its cover, then wrap several times in heavy-duty foil. Wrap this in a blanket or place in an insulated carrier and bring to the party.
1. In large saucepan, melt butter with olive oil over medium heat. Add shallots and garlic; cook and stir until tender, about 4 minutes.
2. Add orzo; cook and stir until orzo begins to turn light brown around the edges. Remove from heat and add vegetable broth.
3. Return to heat and bring to a simmer. Cover and simmer for 7 minutes. Uncover and add bell pepper and peas; cover and cook for 4–5 minutes longer until pasta is tender and vegetables are hot.
4. Add cream and cheeses; cook and stir until cheeses melt. Serve immediately.
CHAPTER 11
Salads on the Side
Russian Salad Dressing
French Bleu Salad Dressing
Fresh Cranberry Salad
Make-Ahead Cabbage Salad
Overnight Spinach Pea Salad
Lima Bean Salad
Sugar Snap Spinach Salad
Cottage Cheese Veggie Salad
Avocado Salad Dressing
Red Wine Vinaigrette
Marinated Mushroom Salad
Family-Style Salad Dressing
Frozen Cranberry Salad
Bing Cherry Fruit Salad
Cobb Salad
Mango Berry Cottage Cheese Salad
Four-Bean Salad
Broccoli Bacon Salad
Candied-Walnut Mango Salad
Ranch Potato Salad
Orange Fluff Salad
Russian Salad Dressing
Russian dressing is creamy and slightly spicy. If you like it really hot, add some cayenne pepper.
LAST MINUTE
INGREDIENTS | SERVES 8
¼ cup olive oil
¼ cup apple cider vinegar
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely grated onion
1 clove garlic, minced
¼ cup ketchup
½ cup chili sauce
½ cup low-fat mayonnaise
¼ cup sugar
½ teaspoon paprika
Place all ingredients in a blender or food
processor. Blend or process until smooth. Store in refrigerator for up to 5 days; shake dressing before serving.
Party Fun
Make a salad buffet for your party, even if the salad is just one course of the meal. Offer a selection of greens, including baby spinach, endive, butter lettuce, and red and green lettuces, along with several homemade salad dressings. For toppings, include croutons, crumbled cooked bacon, cheeses, and vegetables like mushrooms and green bell pepper.
French Bleu Salad Dressing
Your own homemade salad dressing adds a lot to even plain bagged salads.
INEXPENSIVE
INGREDIENTS | SERVES 6
½ cup olive oil
¼ cup minced onion
½ cup tomato sauce
½ cup ketchup
¼ cup sugar
½ teaspoon salt
½ cup apple cider vinegar
1 teaspoon paprika
½ cup crumbled bleu cheese
1. In blender or food processor, combine all ingredients except for bleu cheese. Blend or process until smooth. Store covered in refrigerator up to 5 days.
2. Stir in bleu cheese just before serving.
Fresh Cranberry Salad
Cranberries have a fresh, tart taste. When combined with lemon gelatin, pineapple, and marshmallows, they make a delightful salad.
INEXPENSIVE
INGREDIENTS | SERVES 8–10
4 cups fresh cranberries
1 cup sugar
½ cup heavy cream
½ cup miniature marshmallows
2 (3-ounce) packages lemon Jell-O
1 cup cranberry juice, heated
2 cups water
1 (8-ounce) can pineapple tidbits
1. Grind the cranberries in a food processor or blender and combine with sugar; set aside.
2. In small saucepan, heat heavy cream and add marshmallows; cook and stir until marshmallows melt. Place mixture in medium bowl and refrigerate until cold.
3. When cream mixture is cold, combine Jell-O with hot cranberry juice; stir until dissolved. Add water and pineapple tidbits; fold in cranberry mixture.
4. Beat cream mixture until fluffy; stir into cranberry mixture. Pour into 2-quart mold and chill for 4–6 hours until firm.
Make-Ahead Cabbage Salad
The large amount of sugar in this salad helps preserve it, so it will last for days in the refrigerator.
INEXPENSIVE
INGREDIENTS | SERVES 12
1 cup sugar
¾ cup vinegar
1 teaspoon salt
1 teaspoon celery seed
⅛ teaspoon white pepper
1 head green cabbage, shredded
1 head red cabbage, shredded
2 cups shredded carrot
1 green bell pepper, chopped
1. In medium saucepan, combine sugar, vinegar, salt, celery seed, and white pepper. Bring to a boil; boil for 1 minute, stirring frequently, until sugar dissolves.
2. Combine remaining ingredients in very large bowl. Pour hot sugar mixture over the cabbage mixture and stir gently. Cover and refrigerate for at least 6 hours before serving.
Keep It Safe
Salads like this one, which don’t contain dairy products, eggs, cheeses, meats, or dressings that contain eggs, are the best choice for long trips. The salad will taste best cold, but it can sit out at room temperature for several hours. Pack it in an ice chest or a sturdy box and keep it in the car with you.
Overnight Spinach Pea Salad
This layered salad is pretty and healthy too. You could use other vegetables like canned mushrooms, chopped zucchini, or summer squash.
MAKE AHEAD
INGREDIENTS | SERVES 8
6 cups baby spinach leaves
1 (16-ounce) bag frozen baby peas, thawed and drained
½ cup chopped green onion
1 cup shredded Parmesan cheese, divided
1 cup chopped celery
1 red bell pepper, chopped
. 1 yellow bell pepper, chopped
¼ cup honey mustard
1 tablespoon honey
1 cup low-fat mayonnaise
1. Place spinach, peas, green onion, ¾ cup Parmesan cheese, celery, red bell pepper, and yellow bell pepper in glass salad bowl in order given.
2. In small bowl, combine honey mustard, honey, and mayonnaise and spoon over salad. Sprinkle with remaining ¼ cup Parmesan cheese. Cover with plastic wrap and chill overnight.
3. When ready to serve, gently toss salad and serve.
Lima Bean Salad
Lima beans are wonderfully nutty and tender. In this special salad, they’re combined with grape tomatoes and avocado.
MAKE AHEAD
INGREDIENTS | SERVES 8
2 (16-ounce) packages frozen baby lima beans, thawed
¼ cup olive oil
1 red onion, chopped
1 garlic clove, grated
¼ cup apple cider vinegar
¼ cup minced fresh parsley
½ teaspoon salt
1/8 teaspoon pepper
½ cup low-fat sour cream
1 pint grape tomatoes
2 avocados, peeled and chopped
1 head red lettuce, torn
1. Drain the lima beans and place them in a large bowl. In small bowl, combine oil, onion, garlic, vinegar, parsley, salt, pepper, and sour cream; mix well.
2. Pour over lima beans and add tomatoes; stir gently. Cover and chill for 3–4 hours before serving. Add avocados just before serving; serve on bed of red lettuce.
Sugar Snap Spinach Salad
This easy and healthy salad has a wonderful combination of textures, colors, and flavors.
LAST MINUTE
INGREDIENTS | SERVES 8
6 cups baby spinach
1 (16-ounce) package frozen sugar snap peas, thawed
1 (8-ounce) package sliced mushrooms
½ cup sliced green onion
2 red bell peppers, chopped
2/3 cup Family-Style Salad Dressing (page 195)
Combine all ingredients except Dressing in large bowl and toss gently. Drizzle with the Dressing and toss; serve immediately.
Cottage Cheese Veggie Salad
This simple salad is colorful and delicious. You can use low-fat cottage cheese if you’d like.
EASY
INGREDIENTS | SERVES 8
1 (16-ounce) container cottage cheese
¼ cup low-fat mayonnaise
⅛ teaspoon pepper
1 pint cherry tomatoes
2 tomatoes, chopped
2 cucumbers, peeled, seeded, and sliced
1 yellow bell pepper, chopped
1 red onion, chopped
1 cup diced Swiss cheese
1. In a medium bowl, combine cottage cheese, mayonnaise, and pepper and mix well. Add remaining ingredients and stir gently.
2. Cover and chill for 3–4 hours before serving, or serve immediately.
Avocado Salad Dressing
This rich and creamy salad dressing turns even plain lettuce into a gourmet treat.
EASILY DOUBLES
INGREDIENTS | SERVES 8
2 avocados, peeled and chopped
¼ cup lemon juice
¼ cup olive oil
1 tablespoon chopped fresh chives
¼ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon pepper
½ cup mayonnaise
½ teaspoon dry mustard
1. In blender or food processor, combine all ingredients. Blend or process until smooth.
2. Pour into small bowl and press plastic wrap directly onto the surface of the dressing. Cover and chill for 2–3 hours before serving.
Keep It Healthy
Avocados are very good for you. They are high in fat, true, but it’s heart-healthy monounsaturated fat. Since the avocados turn brown very quickly due to an enzymatic process, you must include citrus juices in any recipe. That adds vitamin C as well. Serve this dressing over mixed
greens and chopped vegetables.
Red Wine Vinaigrette
This simple vinaigrette has a lot of flavor. You can drizzle it over any salad, vegetable or green, or use it as a marinade for chicken or steak.
EASY
INGREDIENTS | SERVES 8
½ cup olive oil
½ cup red wine vinegar
¼ cup sugar
2 tablespoons honey
2 tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon dried thyme leaves
1/8 teaspoon pepper