Why do so many people hate broccoli so much? Is it because they were forced to eat bowls of it-gray and mushy-as children? I think, after Brussels sprouts, broccoli is the vegetable I hear people complain about the most. I really like Brussels sprouts and broccoli and because I do, I think everyone can like them. I got my vegetable hating husband to like them-ok, eat them-and its only taken about 8 years. He still won’t touch the Brussels sprouts, but that’s ok-it means more for me.

I make steamed broccoli with almost every meal. In fact, I can’t think of many meals that steamed broccoli would not go with. Because we have it so often, my kids are generally pretty open to eating it, especially if the meat portion of the dish doesn’t interest them. Personally, I love bright green just barely tender steamed broccoli with a little butter stirred in and a sprinkle of Kosher salt. Over the years, I have tried many different ways of steaming vegetables and have finally settled on using the microwave. It takes five minutes to steam frozen broccoli in the microwave, which makes it an easy side I can prepare literally as the table is being set. When I feel pressed for time, I buy the bags of frozen broccoli you can just throw in the microwave-bag and all. If I am cutting grocery costs, I just dump any bagged frozen broccoli florets into a microwavable bowl with a lid and zap it for 3-5 minutes. No need to add anything. Then simply serve, as is or with a little melted butter and salt. The bright flavor and subtle sweetness of the broccoli comes through and doesn’t need any other accompaniment.

At last, something to bring the butter and margarine camps together! When I was a kid we only used butter in our house. I am sure most of you are familiar with the frustration of trying to butter toast with cold, hard, straight-from-the-fridge butter. If you’re not, then you should try it. It’s very frustrating. One day, I came home from a friend’s house with the most wonderful news. They was such a thing as a delicious, creamy spreadable butter at the store and we should try it! Of course it was margarine and my mother said no. Once out on my own, though, I rebelled. I experimented with different spreads and picked one I liked with great butter flavor and a high oil content. Then I started learning about trans fats and got a little nervous. Then I had a bunch of kids and spent all of my money and got even more nervous. Finally, I decided mom knew what she was talking about and switched back. I pined for my creamy spread, though. Until, one day someone mentioned mixing a little heart-healthy olive oil into their butter. Better Butter was born!

Better Butter

• 1 lb butter, salted or unsalted, room temperature
• 1 cup olive oil or canola oil, extra light

1. Using a hand mixer or stand mixer with a whisk attachment, whip the butter on high speed until smooth and fluffy.
2. With mixer running, slowly pour in oil. Continue mixing on high speed until thoroughly combined.
3. You may need to scrape down the sides and mix again to get a totally smooth combination. The mixture should resemble cake batter: liquid, but thick and fluffy.
4. Spoon into some kind of sealable rigid container and refrigerate.

I love love this stuff. It is fantastic as a spread and for sauteing. It has a great buttery taste and the oil makes it possible to cook at a nice high temperature. This is a must-have kitchen staple in my refrigerator and I will find the time to make some even if the only clean dish in the house is the bowl of my stand mixer. You can also use any oil you like, if by chance flax seed or canola is more your cup of tea. If you make Better Butter like me you will put the frozen sticks of butter in a bowl on the counter-because you forgot to put them into the fridge to thaw-and then get busy doing other things and come back to it hours (yes, sometimes days, it is just butter after all and I do have three children) later when its nice and soft. Once it is totally smooth and fluffy, I divide it into 2 Rubbermaid containers and put it in the fridge. It lasts about 2-3 months here depending on how many waffles we are eating around that time.

Make this. You won’t know how you ever lived without it.

This is our standard rice side for those meals that need something a little more interesting than plain white rice. It takes no more time than the boxed stuff and only a teeny bit more effort (teeny as in you have to find your bottle of parsley flakes in the back of the spice cabinet). I really really want to make this with those little star pastas you put in soup. I think the kids would love it.

Homemade Rice-a-Roni or Rice Pilaf

• ¾ cup long grain white rice
• ½ cup small pasta shape, like broken fideo, spaghetti, angel hair, etc…
• 1-3 tbsp butter, depends how much fat you want, I usually use a tbsp of Better Butter
• 14 oz no fat, low sodium chicken broth
• 1 tsp low sodium chicken base
• 1 tsp dried parsley flakes
• ½ tsp garlic powder
• salt and pepper to taste

1. Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and saute the rice and pasta until lightly browned.
2. Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like.
3. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.
4. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

This is a great side because it takes care of itself on the back burner while you make the main dish and veggies.  It is also handy and convenient to keep these ingredients in your pantry-ensuring you are always prepared to whip up a side even when you haven’t thought past the main dish.