Comfort foods can sometimes be the side dishes for meals and good for you to boot! Try to grill or broil the meat and “beef up” your add-ons to please your family and friends.

Cauliflower Grantinée

1 head cauliflower
1 1/2 cups warm beer & 1 chicken bouillon cube
(or, 6 oz. beer & 6 oz. chicken stock)
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/8 t. salt
1/8 t. pepper

1/2 cup Monterey Jack cheese

Steam the whole cauliflower head with the beer and bouillon for 15 minutes or until it’s tender —remove it from the pot and place it in a baking dish. Pour the steaming liquid over the top, and sprinkle with the remaining ingredients. Broil for two to three minutes — just until the cheese melts. To serve, cut the cauliflower like you’re slicing a cake. Serves six.

BBQ Baked Beans

1/4 lb. bacon, cut into 1” pieces
1 onion, quartered
1 T. garlic powder
1 lb. northern white beans
1 cup strong black coffee
1/4 cup brown sugar
2 T. molasses
1 T. prepared mustard
2/3 cup bottled BBQ sauce
Hot pepper sauce to taste (1/4-1/2 t.)
1/2 t. salt

Cook the bacon pieces, and then remove all but two tablespoons of the grease. Add the onion and garlic powder, and cook until they are soft. Put it all into a crock pot (or cook it in the oven) along with all the remaining ingredients. Cover with water, cover the pot and cook on low for eight hours. (If you’re using the oven, the oven temp should be 300 degrees.) The beans do not need to be presoaked.

Baked Rice & Cheddar

1/2 stick butter
1 onion, chopped
3 garlic cloves, minced
2 T, flour
4 cups chicken broth

4 cups milk
3 cups water
3 cups rice
Salt (about 1 t. —more or less to taste)
1/2 t. pepper
1/8 t. cayenne pepper
8 oz. sharp cheddar cheese, shredded
Croutons, crushed for topping

Melt the butter in a Dutch oven, and then cook the onion —add the garlic when the onions begin to get soft. Sprinkle the flour on top —stir briefly just to brown the flour. Slowly whisk in the water, broth and milk. Add the rice, salt and peppers. Simmer covered for 20 minutes or until most of the liquid is absorbed. Stir the rice a few times to prevent it from sticking to the pan. Add the cheddar cheese and place the mixture in a 9-inch by 13- inch pan or large casserole dish. Sprinkle the top with croutons. Bake for 20 minutes at 400 degrees. This is great for potlucks! Serves eight.

Carrots & Grapes

1 stick butter
4 cups peeled carrots, cut julienne style
1 cup seedless grapes, cut in half
2 T. honey
1 T. fresh lemon juice
Pinch salt
Fresh mint leaves, chopped finely

Melt the butter in a large skillet. Add the carrots and stir to coat. Cover the pan and cook for 10 minutes —stir occasionally. Add the grapes, honey and lemon juice. Cook over low heat for five minutes. Add the salt and mint. Serves six.

“Happy Birthday Tiffani!” —JW