UDALL GIRLS COOK

Here are a few side dishes!

Brown Rice with peppers

INGREDIENTS:

1 1/2 cups brown rice

3 cups water
2 Tbsp. butter

3 garlic cloves, minced

1 red (or green) pepper, sliced

3 scallions, thinly sliced

2 tsp. chicken bullion

1/2 tsp. oregano

PROCEDURE:

1. Heat the butter in a skillet (one with a lid). Add bell peppers and scallions until soft, then add garlic.

2. Add rice, water, chicken bullion, and oregano. Bring to a boil. Cover and cook on medium low for 30 minutes, then low for 30 more minutes. Check rice, sometimes it gets done sooner.

Coconut Sweet Potatoes

INGREDIENTS:

4 sweet potatoes

1 can coconut milk

cinnamon

100% pure maple syrup

PROCEDURE:

1. Peel and slice sweet potatoes.

2. Place one layer of them in 9 X 9 baking dish.

3. Sprinkle with cinnamon and drizzle with maple syrup.

4. Repeat with remaining potaoes.

5. Pour coconut milk over sweet potatoes. Sprinkle with more cinnamon and maple syrup.

6. Bake at 350 degrees uncovered for 45 minutes or until done. Let stand 10 minutes before serving.

Brussels Sprouts

INGREDIENTS:

1 1/2 pounds Brussels sprouts

olive oil

salt & pepper

PROCEDURE:

1. Heat oven to 400 degrees. Line a baking pan with foil.

2. Cut stems off brussels sprouts and cut in half lengthwise.

3. Put on pan and drizzle with olive oil, salt and pepper.

4. Arrange in an even layer, cut side down.

5. Bake 25-35 minutes until the sprouts are deep brown.