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Everyday Food: A side for all suppers

Posted Wednesday, May. 07, 2014  comments  Print Reprints
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Go classic with baked potatoes or green with collards, or try interesting veggie combinations.

Baked potatoes with salsa and sour cream

Serves 4

Good with: steak, grilled chicken, pork loin or chops

 

Preheat oven to 400 degrees. With a fork, prick 4 scrubbed small russet potatoes (about 1 pound total) in several places. Bake directly on oven rack until tender when pierced with a knife, about 40 to 50 minutes. Remove potatoes from oven, cut open and season with coarse salt and ground pepper. Top potatoes with 1/2 cup salsa and 1/4 cup sour cream.

Nutritional information per serving: 174 calories, 3 grams fat (2 grams saturated fat), 4 grams protein, 32 grams carbohydrates, 4 grams fiber, 16 percent of calories from fat.

Sauteed collards with bacon

Serves 4

Good with: cod, shrimp, scallops, chicken, pasta

 

In a large skillet, cook 4 slices bacon, cut into 1/2-inch pieces, over medium-high heat until browned and crisp, about 5 minutes. Add 1 small garlic clove, minced, and cook until fragrant, about 30 seconds. Add 1 large bunch collard greens, tough stems removed and leaves torn into large pieces, and cook until bright green and wilted, about 3 minutes. Season with coarse salt and ground pepper.

Nutritional information per serving: 69 calories, 3 grams fat (1 gram saturated fat), 5 grams protein, 7 grams carbohydrates, 4 grams fiber, 39 percent of calories from fat.

Chile-lemon cauliflower

Serves 4

Good with: seared steak, burgers, lamb chops

 

Place a steamer basket in a saucepan with 2 inches simmering water. Add 1 large cauliflower (about 2 pounds), cut into florets; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with 1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice and 1/4 teaspoon red-pepper flakes. Season with coarse salt and ground pepper. Serve warm or at room temperature.

Nutritional information per serving: 42 calories, 0 grams fat, 3 grams protein, 11 grams carbohydrates, 5 grams fiber, 0 percent of calories from fat.

Bulgur with peas and carrots

Serves 4

Good with: meatloaf, chicken cutlets, broiled salmon

 

In a medium pot, cook 1 cup bulgur over medium-high heat, stirring frequently, until lightly toasted and fragrant. Add 2 cups water and 2 small carrots, diced medium; season with coarse salt and ground pepper. Bring to a boil; cover, reduce heat to medium-low and cook 15 minutes. Remove from heat, add 1 cup frozen peas, thawed, and let stand, covered, about 5 minutes. Fluff with a fork and serve immediately.

Nutritional information per serving: 160 calories, 1 gram fat (0 grams saturated fat), 7 grams protein, 34 grams carbohydrates, 9 grams fiber, 6 percent of calories from fat.

Have more to add? News tip? Tell us

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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