Cheating On The Side

Do you give as much time and energy to your sides as you do your main course? Or do you just whip up an easy salad? or even simpler - buy a container from your local grocery's deli counter? what 's the best solution?

I sometimes wonder this as I put in everything into the main course. Take the vegan turkey dinner. Granted these are Gardein's slices of faux turkey and they're just cooked in a pan. Yet there is a lot to do with them, namely in thawing  them out along with the  gravy with hot water.It's  then banging out the ice chunks to make for a skillet ready gravy. As much as I would love to make the family recipe for homemade stuffing, rife with sage and onion, I have to stick to the easy  yet still tasty Stovetop Stuffing. I know it's loaded with preservatives along with salt and fats yet it's saves me time for other dishes . Luckily family and friends like it and it does go with Gardein's turkey gravy. I would love to make an elaborate side, something complicated, served in a ramekin however that takes time. An elaborate side cannot fit into a busy day or a meal where the main course needs a lot of prep time.Stouffer's has sides that can fit into any dinner.Their cheddar potato bake could work with steak or pork chops while their famed spinach souffle - good on its' own - is a nice side for Cornish game hens or roast chicken.

Luckily there are vegetable steamers that can easily be cooked  and cooked quickly in the microwave. I don't feel so guilty serving these. There's a wide variety to choose from, from Brussels sprouts to green beans.They have a nice fresh flavor and can be jazzed up any way. The Brussels sprouts usually get a coating of melted butter and Parmesan cheese while the green beans are turned into a summery salad with a dash of onion powder and an apple cider vinegar based dressing. One of my favorite sides  - especially in the winter - is that or a broccoli salad. It's like a taste of a July picnic in the middle of a snowstorm.Canned veggies are also  kitchen time saver and ones that I embrace. Canned corn is one of the most versatile. It can be put into a cold salad with minced red and green peppers or it can be cooked in a buttery cream sauce.Toss a can into cornmeal batter for a more flavorful and texture corn bread.The golden niblets work well supporting roast pork or roast turkey.Of course in hot weather a simple yet nutritious side is any salad. No time? Then go to your local deli for a few different ones or make a super simple cole slaw.

Is it cheating to buy sides or pick up a couple of packages of frozen ones? No. There should be no guilt.They've done their job if they complement the main course and everyone enjoys them. Don't feel guilt, just glad that they're such a convenience.