Meat | Simple By Cindy

Spaghetti Pie

Jul. 19
2021

Recently, a friend of mine who had moved to the city came to visit me. As I greeted her by the door, she asked: “What smells so good?” I told her she was smelling all the grass and flowers growing. She was so surprised. Now that she lives in the city, she doesn’t realize that different seasons come with these subtle changes.

When I lived in Florida, I came back north around this time of year for a bridal shower. As I was walking to the celebration, I smelled something wonderful and wondered what it could be. Then it dawned on me; like my friend, I was smelling spring! When you live in Florida, there are no seasonal changes, and at that moment, I realized how much I missed them. Fortunately for me, I got the chance to move back to the northeast and I always look forward to the seasons changing.

Spring and summer are inspiring to me because it is a time of renewal. The trees and flowers are blooming, their colors bursting with the richness of the season. The air is sun-kissed and you can feel the warmth of the sun for the first time in so long. The sky becomes the most beautiful shades of blue. The birds come back, caterpillars become butterflies, and the children are playing little league once again.

I think people are just generally happier in the summertime. Your days ring the promise of leisure and spending quality time with the ones you love. It is the most laid back season, and our worries seem to dissipate with the longer days and warm weather. Meals are lighter and we don’t even mind if we let our kids eat ice cream for dinner! Beach days offer a lovely change of scene, and a chance for families to enjoy time together. Does summer ever have to end?

I definitely understand not wanting to cook– with so many exciting things, why would you want to? So here is a tasty one-pot dish, with easy clean up. The spaghetti bakes up to a beautiful cake-like consistency that is light and airy thanks to the eggs. The meat is complemented by the marinara sauce, garlic, and onions. It is then topped with the mozzarella, ricotta and Parmesan cheese, which makes this dish a perfect meal to serve any day of the week.

This recipe is courtesy of Delish and will make an easy and delicious meal for 6.

Ingredients for Spaghetti Pie:

Cooking spray
8 oz. spaghetti
2 large eggs, beaten
1/2 c. grated Parmesan, divided
1/2 tsp Italian seasoning
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 lb ground beef
Kosher salt
Freshly ground black pepper
2 c. marinara
1 cup ricotta cheese
1 cup shredded mozzarella
Freshly chopped parsley, for garnish

Preheat oven to 350° and grease an 8” springform pan with cooking spray.

In a large pot of boiling salted water, cook spaghetti for 3 minutes less than package calls for.

Drain.

In a large bowl, toss spaghetti with eggs, ¼ cup Parmesan, and Italian seasoning.

Transfer to prepared springform pan to form “crust”.

In a large skillet over medium heat, heat oil.

Cook onions until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute.

Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, 6 minutes.

Season with salt and pepper.

Pour in marinara and heat until warmed through, 5 minutes.

Spread ricotta over spaghetti .

Pour in meat sauce.

Top with mozzarella and remaining ¼ cup Parmesan.

Bake until spaghetti is set and cheese is melty, about 30 minutes.

Let cool 10 minutes before removing from pan, then garnish with parsley before slicing.

It’s that simple!

Rigatoni with Sausage and Fennel

Nov. 4
2019

Many of our friends have grown children who have moved out and are living independently. Most of those empty nesters are selling their homes and downsizing to smaller homes or apartments– they have no need for so much space any longer.

As luck would have it, my two sons are back at home living with us. We are delighted to have them here, but I close the door to their rooms every day so I do not have to look at or deal with the mess within. I had them both cleaned out so nicely and that certainly did not last for long. Even still, I am happy to have them home, cooking for them and eating as a family.

Looking at it from the other side, people usually renovate their homes for aesthetic reasons or to create more space for their families. Recently, my family has grown quite a bit. We have new nieces/nephews, and cousins are getting married and having children too. All of them are invited to my home for Thanksgiving, no matter what. When I suggested an addition to our house, my husband was flabbergasted. But he knew I had my heart set on it, and understood the reasoning. That was about three years ago and we are enjoying our newly renovated space even more than we imagined!

Every year, my married nieces and nephews switch off whose home they go to for the holidays. I have to admit, I miss them if they are not with me. I like to think they would rather be at my home because our Thanksgiving is fun and special and just plain wonderful. We cook together, eat together, and even hire a bartender, so it is a big, big festive occasion. This year, I am so excited to be hosting them all back at my home.

Now that my niece’s shower is over (pictures to come!) I have one more wedding and onto Thanksgiving. Cooking has not been a priority for me with all the whirlwind events happening, so it has become time to practice what I preach and keep my menus simple. This recipe is a rare find– both my boys love it!

Besides being a picky-eater pleaser, this pasta dish is also one of my favorites. The sweet Italian sausage brings not only a sweet flavor to it but a wonderful texture as well. Despite the name, the heavy cream and half and half make it creamy, not heavy. It is just the right amount. The true star of the dish is fennel, both the seeds and the fresh plant itself. If fennel isn’t your thing, just leave them out– you will still have a tasty, hearty pasta, but you will be missing out. These two ingredients are the secrets that give this dish it’s rich, magical taste. And of course, topping it off with Parmesan makes this dish a wonderful new comfort food. It is easy to make and worth every minute.

This recipe is courtesy of Ina Garten and will serve 6 people who will add this to their list of favorites.

Ingredients for Rigatoni with Sausage and Fennel:

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat.

Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned.

Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.

Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste.

Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.

Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package.

Drain and add to the sauce, stirring to coat the pasta.

Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.

Off the heat, stir in the parsley and 1/2 cup of the Parmesan.

Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

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!

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!

Bourbon Skirt Steak

Jan. 27
2016

As all cooks know, it takes much practice to make the perfect dish. The recipe I am about to share with you is an exception…I prepared it for the first time the other day and it came out perfectly!

My niece, Leslie, is a wonderful cook and and part of my Thanksgiving cooking team. She gave me this recipe which I will now share with all of you.

She made this steak for her annual New Years Eve party and told me it was a big success.

She was right! This marinade gives the steak a bold and unique flavor that leaves you wanting “just a little more”.

This bourbon steak recipe is courtesy of William-Sonoma. I made a few changes to make it “user friendly”.

You are going to love this one!

Ingredients for the Bourbon Steak

1/2 cup of bourbon 

1/2 cup brown sugar 

1/3 cup of soy sauce

 2 tbsp. Worcestershire sauce 

1/2 tsp. tabasco sauce

 1 tbs. dijon mustard 

1 tsp. cornstarch 

3 pounds of skirt steak (I used more than that for company)

In a large plastic bag, combine bourbon, brown sugar, soy sauce, Worcestershire, tabasco, dijon mustard and cornstarch. Close the bag and shake until all the ingredients have combined.

Add the skirt steak to the plastic bag. Do not seal bag. Twist the top of the bag until the ingredients have lifted to the top. Fold down top and place rubber band around the top to seal it.

Let the skirt steaks marinate for 2-3 hours or overnight.

Preheat cast iron grill (or grill pan) with 2 tbsp of olive oil. When hot, place skirt steaks on grill pan.

Cook 3-4 minutes each side for medium-rare, or until cooked to your liking. Remember, the steaks will continue to cook when you take them off the heat so allow time for that too.

Transfer steaks to a cutting board and let them rest for 5 minutes.

Cut steaks into thin slices, or serve them individually.

It’s that simple!