Main Courses | Simple By Cindy

Blushing Penne Pasta

Nov. 1
2018

I have commenced my countdown to Thanksgiving. Readying a house for a 50 guest sit-down dinner is really like preparing for an event. Having done it for so many years, I have this process down to a science. I have to-do lists which include deadlines for each individual task (there are a lot)! I keep a large notebook for each year, documenting my progress, this way I can refer to last year’s book to make sure I am on pace.

I give out tee-shirts each year that are themed by the charity we are giving to. I am grateful I have a close friend who can help me create the design we email to the company that prints on the shirts. My guest list is always changing, usually up to the week of Thanksgiving, which makes it difficult to order the correct amount each year.

Like the ever-changing guest list, table colors and flower arrangements change, so I begin thinking about the layouts very early. Believe it or not, the menu is the last thing I plan for Thanksgiving.Because the menu is most important, I save it for last. I need time to really think about what I am going to prepare, so I try to get the other things done first. Of course, my blog comes in handy for picking out recipes. I hope it helps all of you too.

This is a recipe I would love to prepare for Thanksgiving, but I just have way too many people, and I would have to make so much pasta! I don’t even think I own enough pots to make all of it. If you are expecting a reasonable amount of guests, I would definitely add this to your menu.

This pasta is accompanied with a heavenly sauce that is thickened with flour, creating a “roux” and a creamy texture. The herbs and Parmigiano-Reggiano cheese add a savory perfection. This is one lip-smacking good dish!

By the way, I obviously did not use penne pasta. It was some other shape, and I forgot to write down the name of it. If anyone recognizes this shape, please let me know. So, feel free to use whatever shape you would like, just make sure it has ridges that the delicious sauce can creep into.

This recipe is courtesy of Taste of Home and will serve 8 people who will want you to prepare it for Thanksgiving year after year.

Ingredients for Blushing Penne Pasta:

1 package (16 ounces) penne pasta
2 tbsp. butter
1 medium onion, halved or thinly sliced
2 tbsp. minced fresh thyme or 2 tsp. dried thyme
2 tbsp. minced fresh basil or 2 tsp. dried basil
1 tsp. salt
1 1/2 cups half-and-half cream, divided
1/2 cup white wine or reduced-sodium chicken broth
1 tbsp. tomato paste
2 tbsp. all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

In a 6-qt. stockpot, cook the pasta according to the package directions.

Meanwhile, in a large nonstick skillet, heat butter over medium heat; sauté onion until lightly browned, 8-10 minutes.

Add herbs and salt; cook and stir 1 minute.

Add 1 cup cream, wine and tomato paste; cook and stir until blended.

Mix flour and remaining cream until smooth; gradually stir into onion mixture.

Bring to a boil; cook and stir until thickened, about 2 minutes.

Stir in 1/4 cup of cheese.

Add pasta.

Serve with remaining cheese.

It’s that simple!

Macy and Mitzie

Homey Mac and Cheese

Sep. 20
2018

When I had my new countertops put in my kitchen, the installer told me to clean them with Barkeeper’s Friend. I then learned that it could also be used to clean pots. I had some outdated farberware pots that my mother gave me when I got married. They are old, and they surely looked it. They had many black burn stains on them, and some of them had bright copper bottoms that had turned completely black. I never really used them anymore, but I kept them for their sentimental value. One day, I thought to try to clean them with Barkeeper’s friend.

What amazing results! All of the black burns came off, and the copper bottoms were completely clean. I didn’t even have to scrub that hard. I was elated! I used it to clean some of my older cast iron pots that had black burn marks, and those disappeared as well. All of my pots looked like new again. Now I use Barkeeper’s friend to clean all my pots. This cleaner is truly remarkable. If you have a cast iron skillet, and are confused how to clean it, now you know. This cleaner takes all the mystery out of spotless pots and pans, and especially how best to clean a cast iron skillet.

I love using my cast iron skillet to cook and bake. It distributes heat evenly and is now easy to clean. There are going to be a lot of future skillet recipes to come, and here is the first of many.

This mac and cheese is amazing. Just to note: I used 2 1/2 cups of sharp cheddar cheese and 2 1/2 cups of gruyere. I also heated the skillet before I used it, because that’s the way it should be done. Mac and cheese has always been everyone’s favorite comfort food, and this recipe will not disappoint. The sharpness of the cheddar cheese blends beautifully with the smoothness of the gruyere. The Worcestershire sauce adds a savory note, while the paprika gives it a beautiful color and a nice little kick. This recipe is a “must try”.

This recipe is loosely adapted from Tasteofhome.com and will serve 8 people whose tastebuds will be delightedly swimming in creamy, delectable cheese.

Ingredients for Homey Mac and Cheese:

2 1/2 cups uncooked elbow macaroni (I used small campanelle)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 cups 2% milk
5 cups shredded sharp cheddar cheese, divided (or 2 1/2 cups sharp cheddar and 2 1/2 cups gruyere)
2 tbsp. Worcestershire sauce
1/2 tsp. paprika
2 tbsp. olive oil

Preheat oven to 350°F.

Place 10-inch skillet in oven for 10 minutes to heat.

Cook macaroni 2 minutes less than package directions.

Drain and set aside.

In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth.

Gradually whisk in milk.

Bring to a boil, stirring constantly.

Cook and stir until thickened, 2-3 minutes.

Reduce heat.

Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Add macaroni to cheese mixture.

Place 2 tbsp. olive oil into skillet.

Roll the oil around the sides and bottom of the pan.

Transfer mac and cheese to skillet.

Bake uncovered, 20 minutes.

Remove from the oven, top with remaining cheese.

Sprinkle with paprika. (Okay, so I used more than 1/2 teaspoon, use as much as you want!)

Bake until bubbly and cheese is melted, 5-10 minutes.

It’s that simple!

I wish they could bloom like this all year long!

Chicken Scarpariello

Sep. 13
2018

Whoa! Summer has come and gone so fast! Just as you get used to having the warmth of the sun on your skin, it’s gone and it is September already. September and October are now usually rather warm months. Although many future brides still prefer May and June, I think September and October are perfect wedding months. When my boys were growing up, May and June were beautiful. Spring these past few years have been colder. You wait in excitement for the beginning of spring to bring warmth, but it seldom has.

These past couple of years the return to school months have beautiful days and nights. Of course, we don’t get to enjoy them as much. I used to tell everyone that September through June is a roller coaster ride. Then you get off the roller coaster and absorb the beautiful days of summer, never wanting it to end. I remember my mother and aunts telling me time goes by so much faster as you age. How right they were.

Fall and winter brings back school and holidays. Getting the kids up, shopping, entertaining, and cleaning up is a lot of work. I have some advice for the young mothers out there. Try to be in the moment. See the laughter and joy in every minute with your children. Before you know it, they are off to college. You will look back to their younger days and wish you could have it all back. Then, you make peace with it. But time races on, faster than it did before.

Speaking of the holiday season, I thought this recipe would be perfect for a main course. If you do your mise-en-place (prep) it doesn’t take that long to do. The chicken and sausages are browned and caramelized which lends a blissful sweetness to it. The cherry peppers pack the perfect amount of heat to contrast it without overpowering the other flavors. I love this recipe and will be making it for the holidays this year.

This recipe is loosely adapted from another recipe. I researched to find the author, but I couldn’t. If anyone recognizes this, please let me know. I would love to give them the credit they deserve. This lovely main dish will serve 10-12 people who will relish in its unique combination of flavors.

Ingredients for Chicken Scarpariello:

8 boneless, skinless chicken thighs, sliced
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 cup all-purpose flour
1/4 cup good extra-virgin olive oil, divided
4 garlic cloves, chopped
4 ounces (about 3) portabella mushrooms, roughly chopped
4 beef sausages, casing removed and sliced into 1-inch slices
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
3 hot cherry peppers from a jar, drained and chopped
8 fresh basil leaves, julienned or chopped, plus. 4 for garnish
3/4 cup good white wine
1 (28-ounce) can tomatoes
1 pound orzo, or couscous, cooked according to package directions

Preheat oven to 350F.

In a medium bowl, mix flour with 1 teaspoon of salt and 1/2 teaspoon pepper. Place chicken slices into the flour and toss to coat.

In a large skillet, heat half of the olive oil.

Place chicken slices in and cook over medium-high heat until just browned on both sides.

Take off heat and place in cast iron pot or extra-large baking dish.

Add remaining olive oil to the skillet and heat.

Add the mushrooms and cook until they have released their liquid and all the liquid has cooked out, about 5 minutes.

Stir in garlic.

Cook for 1 minute.

Place the sausage slices into the skillet and saute for 4-5 minutes, or until you see them just turning brown.

Season with remaining salt and pepper.

Toss in the red and yellow pepper, onion, cherry peppers.

Saute for 5 minutes until the vegetables start to wilt.

Stir in chopped basil.

Pour in the wine and let it cook down, about 5 minutes.

Stir in the canned tomato.

Take off heat and add mixture to the chicken.

Place in oven and let it bake, uncovered for 25 minutes.

Serve over couscous.

Garnish with basil leaves.

It’s that simple!

Easy Parmesan “Risotto”

Aug. 13
2018

Risotto is a northern Italian dish in which rice is cooked in a broth (chicken, meat or vegetable), some butter and a good white wine. No matter how you cook it, the result is always a rich and wonderfully creamy consistency. This dish can contain other ingredients as well, but the base ingredients are always the same.

This rice preparation is used throughout the world and is one of the most widely eaten dishes. It is not an easy preparation and it takes time to perfect this skill. It will take thirty minutes or so to make a good risotto, and you must carefully watch it as it cooks. You slowly add in the broth one ladle at a time, however, the rice should not be covered in too much broth. You must be patient and let each ladleful carefully cook down before adding in another. It is certainly a learning process but if you do it correctly, you will be rewarded with a dish that has incredible flavor.

I wish I could say I am one of those people who are proficient at cooking risotto, but (sigh), I am not. Which is why when I saw Ina Garten’s method, I knew I had to try it immediately. It may not be the luxurious type of risotto you would have placed in front of you at a restaurant, but I thought it was pretty damn good. In fact, I thought it was fantastic. You don’t have to stand over the stove for 30 minutes, and you still end up with the same scrumptious result.

This risotto dish is one of my favorites ever. Ina never disappoints. Her recipes are always so reliable and delicious. This one epitomizes that enticing, creamy consistency you crave in a real risotto. The butter and wine give it an outstanding dimension of flavor. The peas add a sweetness and gorgeous color. The Parmesan cheese provides the silky, velvety texture. This is a satisfying, elegant dish that you can use for any family dinner or holiday. It is so easy and fast to make, you can accomplish many things instead of standing over the stove while you are waiting for it to cook. What is not to like about that?

This recipe is courtesy of Ina Garten, and will serve 4-6 people who just might think you are an accomplished risotto chef. (Hey, let them think so)!

Ingredients for Easy Parmesan “Risotto”

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tbsp. unsalted butter, diced
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup frozen peas

Preheat oven to 350°F.

Place the rice and 4 cups of chicken stock in a dutch oven.

Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter salt and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

Add the peas and stir until heated through.

Serve hot.

It’s that simple!

More flowers from my garden

Three-Bean Pasta Salad

Aug. 2
2018

“Beans, beans, they’re good for your heart”. Never were truer words spoken. I absolutely love beans, especially when they are prepared from scratch. But I am no snob, I will eat them any way, fresh, frozen or canned. These tasty little legumes are one of the most versatile foods out there and are now considered a powerfood!

There are so many different kinds to choose from. There are black, navy, kidney, and pinto, to name a few. Beans are a healthy source of nutrients; they are high in fiber, protein, iron, vitamin B, zinc (which promotes eye health), potassium, magnesium and antioxidants. I recently learned they are known to help lower the risk of heart disease, colon cancer and help to maintain weight.

If that isn’t enough evidence that you should begin adding some more beans to your diet, consider this; they are very hardy, making you feel full and keep away hunger. Beans are the perfect meat substitute if you are weight conscious, and let’s face it, who isn’t looking to lose a couple of pounds? You can prepare them as an appetizer, snack, side or main dish.

This salad combines three beans beautifully. The green beans and celery provide crunch and vibrance. The pasta ups the carb presence, which makes it perfect for a main dish. It is dressed so uniquely and elegantly, making this salad unrivaled in taste and texture. This is a “must try”!

This recipe is courtesy of Southernliving.com and will serve 8 people who will love eating their beans in this unique, flavorsome presentation.

Ingredients for Three-Bean Pasta Salad

8 ounces uncooked small shell pasta
8 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1/2 cup thinly sliced celery (about 1 stalk)
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1 small shallot, minced
3 tbsp. rice wine vinegar
1 tsp. lemon zest
2 tbsp. fresh lemon juice (from 1 lemon)
1 tsp. Dijon mustard
1 tsp. honey
3/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced chives