Sides That Stand Out

 Meals can become a little more elaborate and heartier now that the cool weather is here. It starts with tasty sides that pop and make the main dish sing. There's a lot to try , form the simple to the elaborate.

Rice is one of the best sides. It's an easy cook that goes with any kind of meat, from beef to poultry to fish. You can just boil it in water but try cooking it in either beef, chicken or vegetable broth to amp it up flavor wise. Veggies can be added for more pizzazz. Think scallions or onions if you want a stronger taste. Carrots and peas make for a more delicate one. An easy side is cooking brown rice in chicken broth and adding chopped scallions. Finish with three or four tablespoons of soy sauce. This is a wonderful accompaniment to orange or lemon chicken or ginger glazed pork. Rice with almonds and mushrooms is another stand out side that's perfect with turkey or Cornish game hens. Noodles have always been a home chef's side go to. Egg noodles with just melted butter are perfect for every kind of comfort dish from meat loaf to stew. Zing them up a bit with some freshly milled parsley or ground pepper. Spaetzles, those delicious Swabian noodles , are also a perfect foil for pork dishes. Mix them with sauerkraut for a tart , eye opening spoonful or combine with green beans and butter for something milder yet just as flavorful. This last is perfect with roasted chicken while the first is perfect with any German sausage from bratwurst to curry wurst.

Veggies have long played second fiddle to main dishes. Yet they can be just as tasty and can even outshine them. Potatoes are the perfect side. They can be made into a variety of different dishes.Of course, many choose the mashed version and why not? The fluffy mounds can hold puddles of gravy or melted butter. Yet the plain version can be a tad bland at times.Give them some oomph with mashed garlic or ginger thrown in. Keep the skins on or sub in whole cream for milk when mashing. Scalloped potatoes are an elegant side , sure to impress the family. It's mandolined potatoes baked with cream and onions along with garlic, baked for forty five minutes in usually a nine by thirteen casserole dish. Brussels sprouts have always had a bad wrap yet are a lovely and sophisticated side. The best way is steamed and then drizzled with melted butter or margarine and sprinkled with Parmesan. Yet roasted ones are also good. They can be sheet pan roasted with the main meal, drizzled with only olive oil and seasoned with sea salt and freshly ground pepper. Brussels sprouts  can also be sauteed too. Carrots are a bright addition to any plate. Many feel that carrots have to be glazed with honey or maple syrup to accentuate their sweetness. Go the opposite way and flavor them with garlic and olive oil. Try them with a butter basil sauce for a different spin.

Make sides stand out. They can be a simple veggie infused rice dish or an elaborate potato one.  Just make them as tasty and outstanding as the main dish.