Jewish Holidays | Simple By Cindy

Sweet and Spicy Sweet Potaoes

Mar. 7
2016

This recipe captured my attention because of the combination the sweet and spicy ingredients. I was curious how well they would blend together.

It was different from the usual sweet potato recipe, so I decided to experiment and see if it was “blog worthy”.

This is definitely worth a try. The fusion of the sweet and spicy turned out to be a savory, delectable delight! It had just the right amount of “heat” and “sweet”. Of course, you can always change the amounts to accommodate your preference.

I used 2 cloves of fresh minced garlic instead of the garlic powder. Half of a chopped fresh onion would also work well in place of the onion powder.

This recipe is courtesy of “All Recipes”.

It was well worth it! Easy to make and a “keeper” for me. How about you?

Ingredients for Sweet and Spicy Sweet Potatoes

2 large sweet potatoes, peeled and cut into cubes
3 tbsp. olive oil
2 tsp. light brown sugar
1 1/2 tbsp. paprika
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning (such as Chef Paul Prudhomme “poultry magic”)
1/2 tsp. chili powder
1 pinch cayenne pepper

Preheat oven to 425.

Place the cubed sweet potatoes into a large mixing bowl.

Sweet and spicey sweet potaoes whole and cubed

Drizzle with the olive oil.

Sprinkle in the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder and cayenne pepper. Toss until the sweet potatoes are evenly coated with the seasoning.

Spread onto a baking sheet.

Bake for 15 minutes, (set your timer!), then toss the potatoes with a spoon.

Continue baking until the sweet potatoes are golden and tender, about 10-15 more minutes.

It’s that simple!

Oven Roasted Broccoli with Panko

Mar. 4
2016

This dish is really delicious and so easy to make. It has minimal prep time and exudes flavor.

The panko adds a crunchy texture which makes it taste more complex than it really is. It is a nice healthy alternative to breadcrumbs.

If you love broccoli, especially crispy, this will make you crave it!

It is also good with cauliflower, brussels sprouts or a combination of them all.

This recipe is adapted from The Food Network, originated by Alton Brown. I made some changes. I used more garlic than they suggested (you can always reduce the amount) and I did not use the cheese. Why? Because I simply forgot!

Whether you use the cheese or not, this recipe is a “keeper” .

Definitely a must-try!

Ingredients for the Roasted Broccoli

1 lb. broccoli, rinsed and trimmed
2 tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan or sharp cheddar cheese (optional)

Preheat oven to 425.

Cut the broccoli florets into bite size pieces.

If you would like to use the stalks, peel and cut into 1/8-inch thick, round slices.

Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9 inch pan and place into the oven for 2-4 minutes or until lightly toasted. Remember to set your timer, the panko will easily burn if you leave it in too long.

Remove the panko from the oven and add to the broccoli mixture. Toss to combine.

Place mixture into a baking pan. Put it into the oven and roast, just until the broccoli is tender, about 8-10 minutes.

Remove from the oven, toss with the cheese (if you are using it) and serve immediately.

It’s that simple!

Rice Pilaf

Feb. 29
2016

Looking for a great side dish is always a challenge, especially for picky eaters like my son.

Recently, I came across this recipe in the Kosher Palette, written by Susan Fishbein.

I immediately knew that this was a recipe he would enjoy. It was simple, with fresh ingredients.

The original recipe included mushrooms, (which I knew he doesn’t like). It also had another version that included slivered almonds. I chose to toast the almonds and it was a “winner”.

This was an easy, delicious dish that I will definitely make again.

It is probably just as appetizing with the mushrooms. If you would like to include the mushrooms, add 8 ounces of mushrooms when you add the rice and chicken broth.

This is a “must try” for all and I hope that you do!

Ingredients for the Rice Pilaf

8 tbsp. (1 Stick) of margarine or butter
1 medium onion, chopped
1 shallot, finely chopped
1 (or 2) garlic clove, minced
1 cup of fine egg noodles, uncooked
2 cups long-grained white rice, uncooked
4 cups of chicken broth
1 cup of slivered almonds, toasted
1 tsp. kosher salt
1/2 tsp. pepper
1/4 cup of fresh parsley for garnish

To toast the almond slivers

Preheat oven to 400.

Lay almond slivers out in baking pan.

Place in oven. SET YOUR TIMER for 7-8 minutes.

When timer sounds, immediately take the almonds out of the oven.

Set aside.

In a large skillet, melt the margarine (or butter) over medium-low heat.

Turn the heat up to medium and add the onions and the shallots.

Sauté for 5-7 minutes or until golden, but not brown.

Add the garlic and cook for 1 more minute.

Stir in the noodles and sauté until lightly brown.

Add in the rice and chicken broth.

Cover the pan tightly and turn the flame down to low.

Let it cook for 30-40 minutes until all the liquid is absorbed.

Season with the salt and pepper.

Add the almonds.

Garnish with the parsley.

It’s that simple!

Pot Roast

Feb. 15
2016

This roast is great to cook on a snowy day or on a weekend when you have the time.

It is also fantastic as a main dish if you are having company.

The chuck roast is inexpensive and makes a wonderful and beautiful presentation. It is well marbled, which gives it a tremendous boost of flavor.

Everyone you make it for will enjoy this warm, hearty meal. It is worth every minute you take to prepare it.

The best part is that you can not over-cook it! The longer it cooks, the softer and juicer the meat becomes!

This is another crowd-pleaser that is easy and so delicious!

A must-try!

Ingredients for the Chuck Roast

1 (4-5 pound) chuck roast
2 small onions, chopped
5 cloves garlic, chopped
3 tbsp. tomato paste
1 cup of good red wine
4 cups of beef broth
4 sprigs of oregano, chopped (or 2 tbsp. dried)
4 sprigs of thyme, chopped (or 2 tbsp. dried)
1 bay leaf
1 package mushrooms
4 tbsp. olive oil
2 tsp. kosher salt, plus 2 reserved
1 tsp. pepper, plus 1 reserved

Place olive oil in a deep pot or dutch oven over medium heat.

Sprinkle chuck roast on all sides with 2 tsp. kosher salt and 1 tsp. pepper.

When oil is very hot, place roast in pot to brown, about 5-6 minutes each side. You may need to lay the roast up against the sides of the pot to get every side brown. You can also prop it up with crumpled up aluminum foil. Make sure to brown on every side.

When roast is browned, remove it from the pot and set aside.

Spill out all but 2 tbsp. of oil. Place back on heat.

Place onions in the pot. Move them to one side and place the tomato paste on the other side to brown. This should take about 5-6 minutes. Onions should be translucent, not browned.

Mix together the onions and tomato paste .

Add the garlic to the pot. Cook for only 1 minute.

Pour the red wine into the pot to deglaze. Make sure to scrape up any brown bits on the bottom of the pot. Let wine reduce, about 5 minutes.

Add the beef broth to the pot along with the mushrooms, herbs, bay leaf and 2 tsp. of kosher salt and 1 tsp. of the black pepper.

Bring mixture to a boil and place roast back into the pot.

Bring to a boil once again. Reduce heat to low, cover the pot and let the roast cook slowly for about 3 1/2 to 4 hours.

You can not over cook this meat! The longer it cooks, the better it tastes.

When you test the roast to see if it is fully cooked, it should come apart very easily when you insert a fork and knife.

Cut the roast and serve!

It’s that simple!

Chicken Thighs with Roasted Tomatoes

Feb. 1
2016

I was planning my dinner for tonight and didn’t have time to run to the grocery store

Luckily, I had some defrosted some chicken thighs on hand.

Searching my refrigerator, I saw that I had 1 pint of cherry tomatoes, some white wine and tomato paste. It was time to use put these ingredients to use.

This recipe was such a success, my family asked me to make it again the following week.

It was an ideal way to use the ingredients I had in my home as well as creating a new favorite family recipe.

From my home to yours!

Ingredients for the Chicken Thighs

6 chicken thighs
2 small white onions, chopped (or 1 large)
6 garlic cloves, chopped
3 tbsp. tomato paste
1 cup of good white wine
3 cups of chicken broth
4 sprigs fresh thyme, chopped (or 2 tsp. dried)
4 sprigs of fresh oregano. chopped) or 2 tsp. dried)
1 pint of cherry tomatoes, cut into half
1 tsp. salt (plus 1 tsp. reserved)
1 tsp. pepper (plus 1/2 tsp. reserved)
3 tbsp. olive oil

Preheat oven to 350.

Pat chicken thighs dry with paper towel. Sprinkle both sides with salt and pepper.

Place olive oil in pan over medium heat. When the pan is very hot, add chicken thighs, skin side down. Set your timer for 7 minutes.

After 7 minutes, turn the chicken thighs over and cook for another 5-6 minutes.

Remove chicken thigh from pan and set aside.

Spill out all but 1 tbsp. of fat from pan.

Add onions and cook until translucent, about 5-7 minutes.

While onions are cooking, push them over to one side of the pot, and add tomato paste to the other side.Let it brown while onions are cooking about 5 minutes. Give each side a few stirs during this process.

Combine onions and tomato paste.

Place chopped garlic in the pan and let cook for 1 minute.

Pour in white wine and let it reduce for 5 minutes.

Scrape up any brown bits from the bottom of the pan.

Add in the tomatoes and cook for another 5 minutes.

Pour in the chicken broth and herbs and bring mixture to a boil.

Place the chicken thighs back into the pan (liquid should come up to half of the chicken thighs). Bring back to a boil.

Turn off the heat and put pan into the oven.

Bake for 20 minutes.

So delish!

It’s that simple!