Jewish Holidays | Simple By Cindy

Carrot Pudding

Jan. 18
2017

This is a dish that I made for Thanksgiving. My family enjoyed it so much that they requested it on Christmas day as well.

This recipe is one I will continue to make because of its ease and simplicity. You can begin preparing it the day before you serve it, and complete it the the next morning. Just pop it into the oven an hour before serving! It does not take long to assemble and it tastes as if you have been working on it all day.

The combination of ingredients makes this a warm, wonderful dish that is so delicious and satisfying. And, wow, I love the smell when it is baking! It is perfect for any holiday or week night meal. It comes out elegantly browned, light and airy. This carrot pudding is delectable in every way.

This recipe is courtesy of The Thanksgiving Table by Diane Morgan. Don’t just use it for the holidays; it is a “keeper” for any day. It will serve 8-10 overjoyed guests.

Ingredients for the Carrot Pudding

5 large carrots, peeled and cut into 1-inch chunks
2 tsp. fresh lemon juice
5 tbsp. unsalted butter, at room temperature
1/4 cup of sugar
1 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
2 tbsp. grated yellow onion
1 cup milk (or half and half-such as coffee-rich)
3 large eggs, lightly beaten

Place the carrots in a medium saucepan and add enough cold water to cover by 1-inch. Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.

Drain and cool slightly.

*The carrots can be made up to 2 days in advance. Cover and refrigerate; then bring them to room temperature before making the pudding.

Puree the carrots in the bowl of a food processor fitted with a metal blade.

Add the lemon juice, process to combine, and then transfer to a small bowl.

Preheat the oven to 350.

Coat a 2-quart soufflé dish with 1 tbsp.of the butter. Set aside.

In a medium mixing bowl, combine the remaining 4 tbsp. of butter, the sugar, flour, salt, pepper, cinnamon and nutmeg.

Beat until smooth.

carrot pudding sugar salt flour cinnamon

Add the onion and pureed carrots, and beat until well blended.

Pour in the milk and eggs, and mix until smooth. (Put your mixer on low speed, otherwise the mixture will splash!).

Spoon the mixture into the prepared baking dish.

Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour. Serve immediately.

*The pudding can be made assembled several hours ahead. Cover and refrigerate; then remove from the refrigerator 1 hour before baking.

It’s that simple!

Braised Brussels Sprouts with Mustard and Thyme

Jul. 22
2016

I am always looking for something quick and easy to make, especially on evenings when I am short on time.

This recipe satisfied my requirements and ended up to be a tasty, delicious side that I will absolutely make again.

The browning method of this recipe is what makes it so special. The brussels sprouts were caramelized to a deep, perfect brown that kept them crispy throughout the entire cooking process. They stayed firm and intact during the braising.

The braising was simple and took very little time. The addition of the honey mustard sauce gave it a sweet and tangy flavor that was delicious. This recipe is perfect for company or any weeknight dinner. It is a “must-try”.

Make this recipe for dinner tonight! It is courtesy of Cooking Light and serves 4 people who will have a new way of enjoying brussels sprouts!

Ingredients for Braised Brussels Sprouts with Mustard and Thyme

2 tbsp. unsalted butter
1 pound medium brussels sprouts, trimmed and halved
2 large shallots, thinly sliced or chopped
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
6 tbsp. unsalted chicken stock, divided
2 1/2 tsp. Dijon mustard
1 1/2 tsp. chopped fresh thyme

Melt butter in a nonstick skillet over medium heat.

Add brussels sprouts to pan, cut side down; cook for 2-3 minutes without stirring.

braised brussel sprouts brussel sprount face down in pan

Check to see if browned.

Add shallots to pan; toss to combine. Cook about 2 minutes.

braised brussels sprouts in pan with onion

Sprinkle with salt and pepper.

Add 4 tablespoons chicken stock to pan, cover partially, and cook 3 minutes or until the brussels sprouts are crisp-tender.

braised brussel sprouts in pan with stock

Combine remaining 2 tablespoons chicken stock, mustard and honey in a bowl. Whisk to combine.

Stir into sprout mixture.

Sprinkle with thyme. Cook 1 minute, stirring well.

Enjoy!

It’s that simple!

Chicken with Honey-Soy Sauce

Jun. 29
2016

I was looking for some fast and easy chicken recipes. After selecting a few, I chose all my favorite ingredients and created my own recipe.

The most important thing to know about cooking chicken is how to brown it. The crispy skin gives it a delicious added texture and yummy goodness that will ensure a flavorful outcome. You do not even need to add a sauce if you want a quick dinner. Just brown it up and serve; it will still be wonderful and tasty.

I found the sauce to be a perfect compliment to this dish. It was sweet and salty, and added a whole new layer of flavor.

It was on the dinner table in less than an hour and my family adored it!

It serves 6 people and I know they will love it!

Ingredients for Chicken with Honey-Soy Sauce

1/2 cup of butter or margarine (1 stick)
4-5 garlic cloves, minced
3 tbsp. soy sauce (you can also use low-sodium)
3 tbsp. honey
3 tbsp. fresh parsley, chopped
4 tbsp. olive oil
2 tbsp. salt, divided
1 tbsp. pepper, divided
6 chicken thighs, skin-on

Drizzle chicken thighs with 1 tbsp. salt and 1/2 tbsp pepper.

Heat olive oil in a large skillet over medium heat.

Place chicken thighs, skin down in skillet. Do not overcrowd skillet, or chicken thighs will not brown.

Set your timer for 7 minutes. Do not move chicken thighs.

Drizzle 1 tbsp. salt and 1/2 tbsp. pepper over the other side of chicken thighs.

After 7 minutes, turn over chicken thighs and cook for about 5 minutes.

If you have to do this in batches, lower your timing by 3 minutes each side. This is because the oil gets very hot and the chicken will cook faster after each batch.

Preheat oven to 350.

Take chicken out of skillet and set aside.

In a small saucepan over medium heat, combine the butter or margarine, garlic, soy sauce, honey and parsley.

Cook until the butter melts, take off stove and set aside.

Place chicken in a baking dish, skin side down, and pour the butter mixture over it.

Place in the pre-heated oven. Set your timer for 10 minutes.

After the 10 minutes, turn the chicken over and set oven to 425.

Place the chicken into the oven for 15 more minutes, or until tops of chicken are crispy golden brown.

If they are not, turn your oven to “broil” and cook for 2 minutes, until tops are crispy golden brown.

Remember each person’s oven cooks at different times, so watch carefully.

Take chicken out of oven and place on serving dish. Serve hot.

It’s that simple!

Lemon Red Snapper with Herbed Butter

May. 27
2016

If you are looking for a fantastic, easy main dish, look no further!

This red snapper recipe was amazing. Red snapper is a light, mild white fish that is delicate and moist. It can be broiled, baked or grilled and can be combined with many different types of seasonings. This recipe lets you make your own choice.

The ingredients are so simple, yet the finished dish comes out beautifully. The paprika, herbed butter and fresh lemon combine to complete the red snapper. The simplicity of this dish makes it a “must try”.

Make this red snapper dish. It will make you look like a real “chef”. Your family will love it and so will you because it is a scrumptious, healthy choice for dinner.

This recipe is courtesy of Myrecipes.com. It will serve 4 very happy people.

Ingredients for Red Snapper

Juice of 1 lemon
Zest of 1 lemon
Cooking spray
4 (6ounce) red snapper or other firm white fish fillets
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
2 tbsp. butter, softened
1 1/2 tbsp. chopped fresh herbs (such as rosemary, thyme basil, oregano or parsley (I used thyme, oregano and parsley)
Fresh herb sprigs (optional)

Preheat oven to 425.

Cut lemon into 8 slices.

Coat baking dish with cooking spray.

Place lemon slices in pan in a single layer.

Grate remaining lemon to get 1 tbsp. lemon zest. Set aside.

Place fillet on top of lemon slices.

Combine salt, paprika and pepper.

Sprinkle evenly over fish.

Bake for 13 minutes or until fish flakes easily when tested with a fork.

While fish bakes, combine reserved lemon zest, butter and herbs in a small bowl.

When fish is finished, top each fillet with herbed butter. Garnish with fresh herb sprigs.

It’s that simple!

Caramel Chicken

May. 13
2016

This chicken recipe is finger-licking good! How can I possibly describe the awesomeness of this main dish?

The chicken is browned to perfection in the skillet and is tender and juicy. Browning the chicken this way gives it a beautiful brown crust on the outside that pairs incredibly with the caramel sauce.

The sweet caramel-soy glaze thickens up perfectly. The vinegar and soy sauce create a sweet, spicy and delicious accompaniment to the chicken.

You can also add some red pepper flakes, light brown sugar or oyster or fish sauce in place of the vinegar.

Whatever you do, make this chicken tonight. It is amazing, flavorful and quick. You will be craving the leftovers!

This recipe is courtesy of Bon Appetite and serves 4.

Ingredients for the Caramel Chicken

2 tbsp. vegetable oil
2 1/2 pounds skin-on, bone-in chicken thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4 inch slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced

Heat oil in a large wide heavy pot over medium-high heat.

Season chicken with salt and pepper and, working in 2 batches, cook until golden brown and crisp, about 7 minutes each side; transfer to a plate.

Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to a plate with chicken.

Pour off fat from pot.

Return pot to medium-high heat and add 1/2 cup of water, scraping up browned bits.

Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes.

Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth and soy sauce, then add chicken, skin side up and garlic.

Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 20- 25 minutes.

Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 8-10 minutes.

Return chicken to pot; turn to coat.

Top with scallions and serve.

It’s that simple!