*The Lunch Menu* "SIDES"

A little girl runs out to the yard where her father is working, and asks him, "Daddy, what's sex?"
Her startled father sits her down, and tells her all about the birds and the bees. He tells her about conception, sexual intercourse, sperms and eggs.
He goes on to tell her about puberty, menstruation, erections, wet-dreams... and, he thinks -- what the hell -- and goes on to tell her the works.
He covers a wide assortment of topics and by the time he's finished, his daughter is somewhat awestruck with this sudden influx of bizarre new knowledge.
Her father finally asks: "So what did you want to know about sex for?"
"Oh, mommy said to tell you lunch would be ready in a couple of secs..."

 

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties introduced by many Middle Eastern attributes).

When used as an adjective qualifying the name of a dish, side usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a "side salad" is usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.

A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.

**Potatoes**
Potatoes were planted in Idaho as early as 1838; by 1900 the state's production exceeded a million bushels. Prior to 1910, the crops were stored in barns or root cellars, but, by the 1920s, potato cellars came into use. U.S. potato production has increased steadily; two-thirds of the crop comes from Idaho, Washington, Oregon, Colorado, and Maine, and potato growers have strengthened their position in both domestic and foreign markets.

*Sweet Potato Salad*

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 4 tablespoons lemon juice, divided
• 2 celery ribs, thinly sliced
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup fat-free mayonnaise
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped pecans

Directions

1. Place sweet potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons lemon juice and toss. Add celery and oranges.
2. In a small bowl, combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans.

*Creamy Au Gratin Potatoes*

Layers of potatoes and onion baked with a simple cheese sauce make a hearty and comforting casserole.

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

        

*Lime & Chipotle Glazed Sweet Potatoes*
This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, they also taste great!

*Potato Latkes*

Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside.       

Ingredients

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup peanut oil for frying

Directions

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!               

**RICE**

There are many varieties of rice; for many purposes the main distinction is between long-, medium-, and short-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arròs negre, in Spain. A stickier medium-grain rice is used for sushi; the stickiness lets the rice be moulded into a solid shape. Short-grain rice is often used for rice pudding.

*How To Cook Rice*

1. White rice is highly refined and polished and doesn't require washing before cooking. Recipes using other types of rice, such as Basmati, sometimes call for soaking or rinsing the rice before cooking to remove extra starch.

2. To cook long-grained white rice:
Put 1 cup of rice and 1½ cups of water in a small (one-quart) saucepan with a tight-fitting lid.

3. Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid. (For novice rice cooks, a glass lid is a big help.)

4. Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.

5. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid--the steam will escape).

6. Remove the lid and fluff the rice with a fork to separate the grains.

• You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
• To chill rice for a salad, spread it out on a sheet pan to cool quickly.
• For food safety reasons, rice should never be left out at room temperature longer than two hours.

7. Other rice cooking ratios:

Follow directions on the package, or use these guidelines:

To cook brown rice:
Use 1 cup of rice and 2 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.
To cook basmati or jasmine rice: Follow the instructions for long-grained white rice.

To cook wild rice: Use 1 cup of rice to 3 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.

To cook rice pilaf:
For pilaf dishes, rice is sauteed in oil in order to keep the grains separate during cooking. Cook the rice, stirring constantly, for 2 to 3 minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven.

*Yogurt Rice*

"This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell."

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon ghee (clarified butter)
• 1 dried red chile pepper, broken in half (optional)
• 1 teaspoon black mustard seeds
• 1/2 teaspoon ground turmeric
• 4 fresh curry leaves
• 1 pinch asafoetida powder (optional)
• 1/4 cup milk
• 1 cup plain yogurt
• salt to taste

Directions

1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
3. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

*Fried Rice*

"Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand."

Ingredients

• 1 1/2 cups uncooked white rice
• 3 tablespoons sesame oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 cup small shrimp - peeled and deveined
• 1/2 cup diced ham
• 1 cup chopped cooked chicken breast
• 2 stalks celery, chopped
• 2 carrots - peeled and diced
• 1 green bell pepper, chopped
• 1/2 cup green peas
• 1 egg, beaten
• 1/4 cup soy sauce

Directions

1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

*Saffron Rice w/Currants & Almonds*

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Pakistani, Indian, and Turkish cuisines.

Ingredients:
2 cups basmati rice
3 cups cold water 2 tbl dried currants1/3 cup slivered almonds
1 tsp salt
1 tbl butter
pinch of saffron
2 tbl olive oil

**OTHER SIDES**

*Collard Greens*

"A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes."

Ingredients

• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 5 cups chicken stock
• 1 smoked turkey drumstick
• 5 bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste
• 1 tablespoon crushed red pepper flakes (optional)

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

*Brussel Sprouts w/Sherry-Bacon Cream Sauce*

Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.

Ingredients

• 1 tablespoon salt
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper to taste
• 4 slices bacon, chopped
• 1 shallot, chopped
• 7 cremini mushrooms, chopped, or more to taste
• 1 clove garlic, minced
• 1/4 cup cream sherry
• 1/2 cup heavy cream

Directions

1. Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
4. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

*BBQ Succotash Salad*

This succotash salad is great for those occasions when you need to bring a side dish to the company picnic, or family reunion, and want to arrive with something that looks like you put in a lot more effort into it than you actually did.