Help with non-vegtable side dishes!

[Anonymous]

Anonymous wrote:Not exactly what you're asking - What about carrots? I know kids dislike green veggies but carrots are tasty. Glazed carrots, steamed, etc.

Maybe also quinoa, rice noodles, egg noodles. Corn. Garlic bread. Savory oatmeal. Grits.

Oops disregard the quinoa.

[Anonymous]

OP, have you tied farro? It is sort of similar in taste/texture to brown rice, but larger and chewier grains. It's my new favorite grain - and relatively good for you!

This is my favorite preparation:
http://smittenkitchen.com/blog/2013/07/one-pan-farro-with-tomatoes/
But you can also boil or steam it with a bit of olive oil and salt, if you think the tomatoes will bother DH (but they do kind of melt down into a sauce).

Do sweet potatoes count as a starch, or are they too veggie-like? I like them steamed and mashed with OJ and maple syrup, or baked/roasted with cinnamon or brown sugar.

For regular white potatoes, I generally cut into cubes, toss with veg oil, herbs, garlic, salt, and roast or pan-fry. I also make mashed potatoes with almond milk instead of regular, nobody ever notices.

[Anonymous]

My favorite way to make potatoes is not healthy, but here it is.

Microwave potatoes until fork tender. Let cool down, then cube. Heat cast iron skillet and put either 1/2 or 1 stick of butter in pan. Once butter is melted, throw in the potatoes. Add salt and pepper as desired. Turn every now and then and keep an eye on the heat, need to keep it at medium or so. Cook about 15-20 minutes until potatoes are slightly crispy and yummy.

Optional - add in chopped onions with the cubed potatoes when you first start to cook.

[Anonymous]

Baked rice
You will want to Google this for better directions. It is my friend's recipe and I can't remember the exact specifics, as it has been ages since I last made it (we don't eat starches regularly). I could be off on the amount of rice, time and temp. You know, the important parts.

In an oven-safe pot or casserole dish with a tight-fighting lid put:
1 stick butter
1 cup rice
1 can beef bouillon
1 can French onion soup

Bake at 350 for an hour. It is high in fat and salt, but so incredibly yummy.

I have tried unsuccessfully to adapt the recipe to brown rice. Maybe if I put it in the rice cooker....

[Anonymous]

I do the couscous cooked in orange juice
salad. Cook it in the oj, then let it cool. Add feta, chopped walnuts, thinly sliced red onion and craisins. Toss with a red wine vinaigrette. So delish.