Cookbooks | Simple By Cindy

Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

Dec. 18
2017

This recipe appealed to me because of its enticing combination of ingredients. It is a perfect recipe for fall.

The Brussels sprouts and onions are roasted, until they are beautifully browned and caramelized. Once the apples are added, the recipe takes on an entirely new, rich depth of flavor. Finally, it is topped with honey roasted pecans. The result is a fantastic, savory dish which exceeded my expectations.

This is a simple recipe. The only thing you have to be very careful about is roasting the pecans. You really need to set your timer and be vigilant about checking them. They tend to burn easily if you are not careful. The honey roasted pecans add a layer of nutty, salty crunch. They are so delicious, you might find yourself popping one or two in your mouth! Just make sure to leave some for the Brussels sprouts.

When roasting the Brussels sprouts, check them as well, and remove them from the oven when the tops are browned, and the sides are still a beautiful shade of green. This will ensure that they are not overcooked.

This is a recipe that I will definitely be making again. It might even make it to my Thanksgiving menu next year!

This recipe is courtesy of The Meatball Shop cookbook and will serve 4-6 people who will be delighted with this different, delicious, new combination of ingredients!

Ingredients for the Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

1 pound Brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 tsp. salt or to taste
2 baking apples, such as Braeburn or Granny Smith, peeled, cored and cut into 1-inch pieces
1/4 cup apple cider vinegar
1 cup honey roasted pecans (recipe follows)
Freshly ground black pepper

For the Honey Roasted Pecans:

1 cup pecan halves
2 tbsp. honey
1 tsp. salt

Preheat oven to 325.

Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt and toss to coat.

Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and emit a strong, nutty aroma, about 20 minutes.

Remove pecans from the oven and allow to cool before using or serving.

For the Brussels Sprouts:

Preheat oven to 500.

Place the Brussels sprouts and onions in a 9 x 13-inch baking dish. (I cheated and used an aluminum pan. Feel free to do the same. Easier clean-up!)

Add the olive oil and salt, and toss to coat.

Roast until the Brussels sprouts begin to brown, about 15 minutes.

Add the apples, mix, and return to the oven.

Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.

Remove the dish from the oven, add the vinegar, and toss to incorporate.

Season with additional salt, if desired, and transfer to a platter.

Top with the pecans and a generous sprinkle of salt and pepper.

Serve immediately.

It’s that simple!

Cheesecake Bars

Oct. 16
2017

Like many people, I am a huge fan of cheesecake. When I saw this recipe for cheesecake bars with lemon, I hopped right on board. Everything about them sounded delicious and heavenly.

Words can’t accurately describe this rich, luscious, decadent dessert. The graham cracker crust is the perfect match for the creamy, cheesecake filling. The filling has just the right ratio of cheese, sugar and eggs. And, of course with the addition of lemon juice, it is perfect! It’s like a mouthful of happy! These delightful little bars are a “must try”. Trust me, you are missing out on something wonderful if you don’t indulge.

This recipe is courtesy of The Perfect Cookie and will make about 16 bars. You had better whip up two batches, because these are going to disappear quickly!

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Ingredients for Cheesecake Bars

For the Crust:

7 whole graham crackers, broken into 1 inch pieces
6 tbsp. unsalted butter, melted and cooked
3 tbsp. packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp. salt

For the Filling:

1 pound of cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 325 and adjust oven rack to middle position.

Make foil sling for an 8 – inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners of the pan , smoothing foil flush to pan. Grease foil.

For the crust:

Process graham crackers in food processor to fine, even crumbs, about 30 seconds.

Add melted butter, sugar, flour, and salt and pulse to combine, about 10 pulses.

Sprinkle mixture into prepared pan and press firmly into an even layer.

Bake until crust is fragrant and beginning to brown, 12 to 15 minutes, rotating the pan halfway through baking.

Let crust cool completely in pan on wire rack.

For the filling:

Using a stand mixer with a paddle attachment, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down bowl as needed.

Gradually add the sugar and beat until incorporated, about 1 minute.

Add the eggs, one at a time, and beat until combined, about 30 seconds.

Add sour cream, lemon juice, and vanilla and mix until incorporated, about 10 seconds.

Pour filling over crust and spread into an even layer until edges are set but center still jiggles slightly.

Bake for 40 minutes, rotating pan halfway through the baking.

Let cake cool completely in pan on wire rack, about 2 hours.

Refrigerate until completely chilled at least 3 hours or up to 24 hours.

Using foil overhang, remove the cheesecake from pan.

Cut into 16 pieces before serving.

– Uncut bars can be frozen for up to 1 month; let wrapped bars thaw at room temperature for 4 hours before serving.

It’s that simple.

Parsnip Bisque

Sep. 25
2017

I love soup any time of the year, but since we are stepping into autumn, I thought it was a good time for a soup recipe. It is an unusual one, as most people have not yet experienced the joy of eating a parsnip.

A parsnip is a root vegetable, most closely resembling a carrot in its shape and origin. It has a cream colored skin and becomes sweeter the longer it remains in the ground. It is high in dietary fiber, contains antioxidants, anti-inflammatory and antifungal ingredients.

When roasted, it takes on this magical sweetness that becomes almost addicting. I usually peel and cut it into cubes, mix it with olive oil, salt and pepper, place it on a baking sheet and roast it at 450F for about 40 minutes. The more brown and caramelized it becomes, the sweeter it is.

This soup is as fast and easy as it is wonderful. Combined with the onions and potatoes, the parsnips have a sweet and smoky flavor that is both satisfying and enjoyable.

This recipe is courtesy of Kosher By Design, by Susan Fishbein, and will serve 8-10 people who will love this unusual vegetable.

Ingredients for Parsnip Bisque

2 tbsp. olive oil
1/2 spanish onion, diced
3/4 celery stalk, diced
1-2 garlic cloves, minced
6 medium parsnips, peeled and diced
2 Idaho potatoes, peeled and diced
8 cups chicken or vegetable stock
Salt
Freshly ground black pepper
Fresh chives, optional

In a large pot, heat the oil over medium heat.

Add the onions and sauté about 6-7 minutes or until translucent. Add the celery, and garlic; sauté 2 minutes longer.

Add the parsnips, potatoes and chicken or vegetable stock.

Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.

Let cool.

Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth.

Season with salt and pepper.

For extra smoothness, you can strain the soup through a fine chinois.

Garnish with fresh chives in the center of each bowl, if desired.

It’s that simple!

Apple Crisp Bars

Aug. 17
2017

This recipe may make some of you think “fall”, but there is something about fresh apples, brown sugar and cinnamon, topped with a scrumptious streusel that is perfect at any season of the year. These apple crisp bars are the epitome of lusciousness. So, stop thinking “fall”, get your aprons on and make this recipe now. It is just that good.

This apple crisp does not resemble an apple pie at all (well, maybe the apple part). It is more like an apple bar. The bottom is like a shortbread, topped with thinly sliced baked apples and sprinkled with a hearty streusel topping. They are cut into squares that are easy to eat. As the author says “no fork required”.

I am not an apple pie fan of any kind. However, after tasting these bars, I just couldn’t stop eating them. For all of you who are baked apple fans, you are definitely going to love this. For all of you who are not apple lovers, I promise you that this recipe will change your mind. Feel free to add some vanilla ice cream. You are really going to love these apple crisp bars. They are a “must make”.

This recipe is courtesy of The Fearless Baker and will make about 15 (3 -by 2 1/2-inch) bars that will turn anyone into an apple lover.

Ingredients for the Apple Crisp Bars

9-inch by 13-inch baking pan

8 tbsp. (1 Stick) cold, unsalted butter
1 1/2 cups unbleached all-purpose flour plus 2 tbsp. set aside
1/2 cup confectioners’ sugar
3 pounds Gala or Fuji apples (about 7-8 medium)
1/2 cup granulated sugar
1/4 tsp. cinnamon
Pinch of kosher salt
1/2 cup water
1 tsp. lemon juice

For the Streusel Topping ( I doubled this)

1/3 cup pecan pieces
1 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
7 tbsp. unsalted butter, melted and cooled

Make the Streusel Topping:

In a medium bowl, stir together the pecans, flour and brown sugar. Stir in melted butter until well combined but still with some clumps. The streusel can be made ahead and kept in a covered container in the refrigerator for up to 2 weeks.

Preheat oven to 375.

Cut the butter into 1/2-inch pieces.

Put 1 1/2 cups of the flour and the confectioners’ sugar in the bowl of a food processor and scatter over the butter pieces. Pulse just until the butter is the size of rolled oats.

Turn then mixture out into the baking pan and pat with your fingers to spread into an even layer. Bake the crust in the oven until golden brown, about 25 minutes.

While the crust is baking, make the filling.

Peel the apples and core each one by cutting from the top down the sides and discarding the rectangular piece of core.

Slice crosswise into 1/4-inch pieces.

Combine the apples, granulated sugar, cinnamon, salt water and lemon juice in a large skillet (the water is to help the apples cook). Cook over medium heat until the apples are soft, 15 to 20 minutes. If the apples are dry, add a little more water. If there is still water in the pan and the apples have already softened, turn up the heat to evaporate the liquid. Let cool.

Coarsely chop the apples and stir in the remaining 2 tablespoons of flour.

Spread the apple filling over the crust.

apple crisp apple layer on top of shorten

Drop the streusel topping in small clumps on top of apples, patting it down and spreading it out to cover the top.

Bake for 35 minutes or until the streusel is golden brown.

Let cool to room temperature in the pan before cutting into bars.

It’s that simple!

Blueberry Schlumpf

Jul. 31
2017

Need something easy and quick to whip up for company? Stop searching; I have the perfect recipe with the most creative name.

It was handed down by a distant cousin to a former food editor at Food 52. I wish they had mentioned how they came up with the name. It is a scrumptious blueberry delight, topped with a crust that tastes more like a cookie. It looks so beautiful when it comes out of the oven. It is a good thing they suggest you serve it hot because you will want to eat it right away! Every bite is sinfully mouthwatering.

Food 52 recommends that you double the recipe and bake it in a 9 x 13-inch pan. That is how I made it. I had a feeling that my family and friends would want second helpings. And there are always those yummy leftovers to have the next day.

It also suggests that you can use other berries and stone fruits. I am definitely going to try that as well. You are going to have to break out the vanilla ice cream for this one!

This recipe is courtesy of Food 52-Baking and will serve 8-12 people who will be begging you for more.

Ingredients for Blueberry Schlumpf

1 cup plus 2 tbsp. all-purpose flour
2 tbsp. granulated sugar
4 cups fresh blueberries
1/2 cup brown sugar
1/2 cup salted butter, at room temperature but not yet soft, cut into pieces

Preheat oven to 375.

Sprinkle the 2 tablespoons of flour and the granulated sugar over the blueberries and stir gently until evenly coated.

Transfer to an 8 inch square baking pan.

Put the brown sugar, butter, and remaining 1 cup of flour in a medium bowl and stir with a fork or mix with your fingers just until the ingredients come together and form lumps.

Sprinkle evenly over blueberries.

Bake for 30 minutes, until the top is golden, caramel brown and beginning to sink and melt into the bubbling filling below.

Serve hot and enjoy the leftovers either cold or gently reheated in the oven or microwave.

It’s that simple! Now, how easy was that?!!!