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Ingredients
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Method
Extra Sides Selection
Steamed white rice
Rinse 1 1/2 cups long-grain white rice under cold water until water runs clear. Combine rinsed rice and 2 1/4 cups water in a medium saucepan with a pinch of salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Turn off heat and let sit, covered, 10 minutes. Fluff with fork and portion 2 cups cooked rice.
Garlic mashed potatoes
Peel and cube 1 lb potatoes. Place in salted cold water, bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain and return to pot. Add 2 tbs butter, 2 cloves minced garlic (optional), 1/3 cup warm milk, salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper). Mash until smooth and serve 2 cups portion.
Steamed broccoli florets
Trim and cut broccoli into florets to yield about 2 cups. Bring 1 inch water to boil in a saucepan with steamer basket. Add broccoli, cover and steam 4–6 minutes until bright green and tender-crisp. Toss with 1 tsp olive oil and a pinch of salt. Serve warm.
House side salad
Toss 2 cups mixed salad greens, 1/4 cup sliced cucumber, 1/4 cup cherry tomatoes halved and 1 tbs red onion thinly sliced with 1 tbs olive oil, 1 tbs red wine vinegar and a pinch of salt and pepper. Serve immediately.
Cornbread (pre-cut pieces)
If using warmed cornbread pieces, place 4 pieces on a baking sheet and warm in a 350°F (175°C) oven for 6–8 minutes until heated through. Brush each piece with a little butter before serving.
Macaroni and cheese
Cook 1 cup elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and return to pot. Stir in 1 tbs butter, 1/2 cup shredded cheddar and 1/4 cup warmed milk until cheese melts and sauce is creamy. Season with salt and pepper to taste. Serve 2 cups portion.
French fries
If using frozen fries, bake according to package (usually 425°F/220°C for 18–22 minutes), turning once, until golden and crisp. If making fresh, cut 2 medium potatoes into sticks, rinse and dry, toss with 1 tbs oil and 1/2 tsp salt, spread on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, turning halfway. Serve with 4 tbs ketchup.
Coleslaw
Combine 1 cup shredded cabbage and carrots with 2 tbs mayo, 1 tbs apple cider vinegar, 1 tsp sugar and pinch of salt and pepper. Mix until coated. Chill briefly and serve 1 cup portion.
Sauteed green beans
Trim and blanch 1 cup green beans in boiling water for 2 minutes, then shock in ice water. Drain. Heat 1 tbs olive oil in a skillet over medium heat, add green beans and sauté 3–4 minutes with a pinch of salt and 1/8 tsp pepper until tender-crisp. Finish with 1 tsp butter and toss.
Pickles
Arrange 6 pickle slices on a small side dish. No cooking required.
Extra gravy
Reheat prepared gravy in a small saucepan over low heat, whisking until smooth and heated through, about 5–7 minutes. Keep warm for serving.