Cookbooks | Simple By Cindy

Double-Layer Coconut Pecan Bars

Mar. 22
2017

Wow! These coconut pecan bars are so delectable, you won’t be able to stop eating them!

This recipe was first discovered in the 1960’s by the grandmother of Food 52 Baking’s associate editor. Why has it taken me so long to learn about this amazing find?

The nutty, coconut top, combined with the shortbread bottom, results in an awesome bar that has a rich, caramel taste. They are so fast and simple to make. It’s all good!

The recipe says you should feel free to try any type of nut, such as walnuts or cashews. Whatever type of nut you choose, this is an outstanding recipe that your family and friends will be delighted to savor.

I did not have an 8-inch square pan, so I used a 9-inch, but the coconut pecan bars still came out beautifully. I also doubled the recipe for the topping, (which I always do) just to make sure I had enough.

You are going to adore these bars. Please send me a comment or email if you do, as I would really love to hear from you!

Ingredients for Coconut-Pecan Bars

For the Shortbread:

1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 cup all-purpose flour

For the Topping:

2 eggs
1 cup brown sugar
1/2 cup unsweetened shredded dried coconut
2 tbsp. all-purpose flour
1 tsp. vanilla extract
1 cup pecans, finely chopped
1/2 tsp. salt

Preheat the oven to 375.

Butter an 8-inch square baking pan.

To make the Shortbread:

Using an electric mixer or a wooden spoon, cream the butter and sugar together until pale and fluffy.

Stir in the flour, beating until just combined.

Pecan cocunut bars Butter, sugar and flour

Transfer the mixture to the prepared pan and press it evenly into the pan.

Bake for 20 minutes, until the shortbread is golden brown.

To make the Topping:

In a medium bowl, vigorously mix the eggs and sugar until well combined.

Toss the coconut with the flour, then add it to the egg mixture, along with the vanilla, pecans and salt.

Spread the topping over the shortbread and bake for 20 minutes longer, until the filling is browned on top and slightly puffed.

Let cool completely before cutting into squares.

pecan coconut bars finished with topping in pan

Store in an airtight container in the refrigerator for 4-5 days.

It’s that simple!

Garlic-Lemon Green Beans with Toasted Bread Crumbs

Mar. 20
2017

This recipe combines so many ingredients that I love: lemon, garlic, toasted breadcrumbs and Parmesan cheese. You can add these ingredients to any vegetable, and it would be outstanding.

This is another quick dish that is easy to prepare and packs in a lot of good taste. I added the lemon zest (you can always omit it) just to give it that extra zing. You can also omit the Parmesan cheese if you keep kosher, it will still taste wonderful.

You need to watch your timing here. The green beans are thin and can easily be overcooked. You want to remove them from the heat as soon as they start turning a bright, beautiful green color. They also need to have that nice “crunch” to them as well.

This recipe is courtesy of The Cook’s Ilustrated Cookbook and will serve 6-8 people who will love this new way of enjoying their vegetables!

Ingredients for Green Beans

1/2 cup breadcrumbs
3 tbsp. unsalted butter
2 tbsp. grated Parmesan cheese
Salt and pepper
6 garlic cloves, minced
2 tsp. all-purpose flour
1 tsp. minced fresh thyme
1/8 tsp. red pepper flakes
1 1/2 pound green beans, trimmed
1 cup low-sodium chicken broth
1 tbsp. lemon juice
Zest of 1 lemon

Melt 1 tbsp. butter in 12-inch nonstick skillet over medium-high heat.

Add breadcrumbs and cook, stirring frequently, until golden brown, 3-5 minutes.

garlic lemon green beans breadcrunbs brown

Transfer to medium bowl and stir in Parmesan, 1/4 tsp. salt, and 1/8 tsp. pepper; set aside.

garlic lemon green beans breadcrumbs and parmesan

Wipe out skillet.

Add remaining 2 tbsp. butter, garlic, and 1/4 tsp. salt.

Cook over medium heat, stirring constantly, until garlic is golden, 1 to 2 minutes.

Stir in the flour, thyme, and pepper flakes, then add green beans.

garlic lemon green beans garlic salt, thyme and pepper flakes

Add the chicken broth, lemon juice and zest, increase heat to medium-high, cover and cook until beans are tender, about 4 minutes.

garlic lemon green beans green beans added

It’s that simple!

Scalloped Potatoes

Feb. 22
2017

Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.

I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.

This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.

This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.

This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!

Ingredients for Scalloped Potatoes

6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika

Preheat oven to 350.

Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.

In a large pot, melt the margarine over low heat.

Turn the heat up to medium, add the flour slowly, stirring constantly.

Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.

Cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the pan.

Spread a layer of overlapping potatoes. Top with sauce.

Repeat, alternating with layers of potatoes and sauce.

There should be a total of three sauce layers and two potato layers, with sauce on top.

Sprinkle the top layer with paprika and pepper.

Bake uncovered for 1 1/2 hours or until golden.

It’s that simple!

Grilled Corn Salad with Chiles, Basil and Lime

Jul. 25
2016

Summer’s here and the season is ripe with beautiful corn. There is nothing more satisfying to me than going to my local farmer’s market and buying fresh corn.

I have always prepared it the same way, grilled and seasoned with salt and pepper.

I researched several recipes for grilled corn salad. I loved this one because of the combination of chiles and lime. I am a lover of lime dressing, so this seemed to be perfect.

It is a delicious side dish that has the exact combination of “hot and tangy”. The chiles can make it very hot, so be careful when adding them. I removed the seeds (which, if left in, would make it even hotter) and it still had a “kick” to it. I will leave that up to you.

Please try to use fresh herbs in the summer if you can. It makes a world of difference to any meal.

This recipe is courtesy of Hugh Acheson, from his book, The Broad Fork. It serves 4 people some of which will need a bit of cold water while eating!

Ingredients for Grilled Corn Salad with Chiles, Basil and Lime

4 ears of fresh corn, grilled and shucked
2 red or green jalapeños
4 tbsp. olive oil
1 tsp. sea salt, (I used kosher salt)
1 cup fresh basil leaves, torn or cut into small pieces
2 tbsp. freshly squeezed lime juice

Light your grill or grill pan and let it get really hot.

Place the corn and the jalapeños on a baking sheet and brush with 2 tablespoons of the olive oil.

Season the corn and chilies with salt, and place them directly on the grill. Cook for 4-5 minute, turning halfway through, until well charred.

Remove the corn and chilies from the grill and set them aside to cool.

Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a large bowl.

Finely chop the jalapeños, discarding the stem (it is up to you whether to use the seeds; the seeds will increase the heat).

Add the basil, salt and lime juice to the corn.

Slowly add the jalapeños, a small amount at a time, to achieve the desired level of heat.

Taste, and add more salt, if needed.

Toss in the remaining 2 tablespoons of olive oil and mix well.

Let the salad sit for 30 minutes at room temperature.

Place in serving bowl and serve.

It’s that simple!

Summer Squash Frittata

Jun. 20
2016

When I came across this frittata recipe, I fell in love with the ingredients and couldn’t wait to try it.

A frittata is an egg-based Italian dish, similar to a quiche or an omelet. It resembles a pancake and consists of vegetables, eggs, and cheese. It can be served for breakfast, brunch, lunch or dinner.

Preparing a frittata has many benefits. It is a great way to use up and left-over vegetables, it is large enough to serve many people, and can be eaten hot or at room temperature.

You will need a cast-iron or oven-safe skillet. It is so easy to make, it can be whipped up in no time. It’s perfect for the evenings when you just don’t know what to make for dinner.

This recipe is outstanding. It is light and airy, yet satisfying and delicious. Change the vegetables to the ones you have at home if you prefer. I found the combination of leeks and zucchini to be scrumptious. The addition of the quinoa gives it a flavorful texture. I know you will love this recipe.

This recipe is courtesy of Alana Chernila”s “The Homemade Kitchen”. It will serve 4-6 people.

Ingredients for the Summer Squash Frittata

3 tbsp. olive oil
2 cups chopped leeks (1-2 leeks, using all the white and most of the green)
1 1/2 tbsp. finely chopped shallot (about 1 shallot)
1 tsp. kosher salt
2 cups paper-thin sliced zucchini or summer squash (1 medium zucchini)
6 large eggs
1/2 cup whole milk
2 cups cooked grains such as millet, rice or quinoa
1/2 cup fresh basil leaves, cut into ribbons
1 cup grated or crumbled cheese (Cheddar, Swiss, Jack, or feta cheese)

Preheat the oven to 400.

Heat a 10-12 inch ovenproof skillet or frying pan over medium heat.

Heat 2 tablespoons of the olive oil for a minute, then add the leeks. Cook, stirring often, until soft and aromatic, about 5 minutes.

Add the shallot, salt and zucchini and continue to cook until the zucchini is soft and translucent, another 5-7 minutes.

Squash frittata shallots, salt and zuccchini

Remove from the heat and allow to cool for a few minutes.

Whisk together the eggs and milk in a large mixing bowl.

Fold in the grains, basil and cheese, as well as the leek mixture.

Wipe out the skillet, then use a clean paper cloth or paper towel to rub it with the remaining tablespoon of olive oil.

Transfer the contents of the mixing bowl back to the skillet and bake for 20 minutes, until the egg is firm and doesn’t ooze when you cut it in the center.

Sqaush frittata contents back in skilltet

Switch the oven setting to broil and brown the top of the frittata for a few closely watched minutes under the broiler.

It’s that simple!