Flavorful Side Dishes Make Easter Better
As Easter approaches, I am struck by again the over abundance of meat and potatoes on our holiday tables. As a happy carnivore, I don’t object to meat, or for that matter the starchy vegetables or potatoes that go with it so well. I object to the lack of balance needed to make a meal fabulous. Really folks, the reason we have a national obesity epidemic is the over eating of meat and potatoes and the under eating of fruits and vegetables. This is not rocket science, and the reason we feel stuffed after a holiday meal is obvious – we ARE stuffed!
The key to feeling satisfied, indulged, and treated after a holiday meal is to eat some of everything, but not too much of any one of the dishes. Stretch out the meal a little and serve the salad first. Make your holiday salad special by adding a few nuts, sunflower seeds, dried cranberries, or mandarin orange sections as well as a variety of leafy greens. Toss the salad with your choice of dressing and serve the same salad to everyone. We always eat more salad when it has already been tossed with the dressing. Don’t take any complaints from the picky eaters, this is a special meal, but you are not running a restaurant and cooking is work. If you try and make an individual meal according to everyone’s personal preferences, we’ll end up a nation of fast food eaters! (Wait! Has that already happened!?)
A couple of vegetable side dishes and the inclusion of fruit, and the meal is more interesting. By adding a little something extra to your vegetables, everyone will be happier. I discovered Creamed Spinach as an adult and even the kids eat it. This recipe is the easiest ever. For every 10 oz block of frozen chopped spinach add 4 oz of cream cheese. Partially thaw the spinach in the microwave, and then place in a saucepan over medium-low heat. Add the cream cheese in small cubes and allow the two to melt and warm. Season the mixture with salt, pepper and nutmeg to taste. Frozen spinach is essential to this dish. The classic preparation of the spinach is done for you. This includes the washing, chopping and blanching in boiling water that was done to prepare the spinach for freezing.
Try Apple Sauced Carrots for another side dish. Cook 1 pound peeled sliced carrots in salted water until crisp tender, drain and set aside. In a medium saucepan, melt 4 T. butter and mix in 4 T. brown sugar. Cook the butter and sugar until the sugar is melted and combined, then add ½ C applesauce and mix well. Add the carrots back into the pan and warm thoroughly.
Both of the above vegetable dishes can be made one or two days ahead and warmed in a 350 degree oven for 30 minutes or so to avoid a last minute fuss. Enjoy!