Sides | Simple By Cindy

Rustic Tomato Pie

Aug. 16
2021

This is the 6th year anniversary of my blog! I simply cannot believe it! It has gone so fast and I have loved every minute I put into it. I want to thank you all for following me, even when I had to take a break when I remodeled my kitchen. I see all those familiar names on Facebook, and I’ve loved getting to know you through online interactions. I am so grateful to everyone who comes to read and share my passion for cooking.

I love to read recipes and cookbooks. Antiquated, I know but I get a rush out of seeing the covers, turning the glossy pages, and looking at the beautiful pictures that accompany them. Most people get their recipes off the internet nowadays, and I do that as well, but I know I will never stop buying cookbooks.

When I get a new cookbook, I read it through completely and mark the recipes I would like to try. I copy the recipe I am going to use so there is no chance I get my cookbooks dirty while I am making it. Before I did that, my cookbook pages, especially the ones I used repeatedly, became worn, dirty, yellow. But, not anymore! They stay clean and crisp and always feel brand new.

When I find a recipe I would like to use, I search the internet for similar recipes. Then I write down all the ingredients I would like to add and make it my own. It takes time and effort, but I enjoy doing this and feel especially accomplished when my recipe turns out to be, as we call it in my home, “blog-worthy”. Sometimes it takes more than one attempt, and I have certainly made countless recipes that have ended up in the garbage.

This dish is one of my successful creations. Perfect for any summer meal, this is a winner. The tomatoes are combined with delicious onions, and mozzarella and basil provide a perfect accompaniment. The bacon and Parmesan cheese make this pie perfection. It is housed in a moist, delicate pie crust that is yummy goodness in every bite. Don’t miss this one, your family is going to love it. It is also a wonderful and beautiful dish to serve to company, and so easy to prepare!

This recipe is truly Simple By Cindy, and makes 6 to 8 servings of a surprising and delicious savory treat.

Ingredients for Rustic Tomato Pie:

Frozen pie dough for single-crust pie
1 pound mixed tomatoes, seeded and cut into 1/2-inch slices
1/2 pound cherry or grape tomatoes, cut in half
1/4 cup thinly sliced yellow onions
1/4 cup mayonnaise
4 tablespoons stoned ground mustard
1/2 cup shredded mozzarella cheese
2 tablespoons fresh basil, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 bacon strips, cooked and crumbled
1/2 cup grated Parmesan cheese

Preheat oven to 400°.

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

Trim crust to 1/2 in. beyond rim of plate.

Place half of the tomatoes and half of the onions in crust.

Combine mayonnaise, mustard, mozzarella, basil, salt and pepper.

Spread over tomatoes.

Top with remaining onions and tomatoes.

Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center.

Sprinkle with bacon and Parmesan cheese.

Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes.

Let stand 10 minutes before cutting.

If desired, sprinkle with additional basil.

It’s that simple!

Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs

Jul. 15
2021

One of the best (and worst) things about cooking is the experimentation. You can make a dish a dozen times, and each experience can be totally unique. When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.

Here are some substitutes for a few ingredients:

Baking Powder: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking soda: (1 teaspoon) 4 teaspoons baking powder or 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt.

Brown sugar: (1 teaspoon) 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or 1 cup white sugar or 1 1/4 cups confectioners’ sugar (use 1 teaspoon for recipe)

Buttermilk: (1 cup) 1 cup yogurt or 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cocoa: (1/4 cup) 1 (1-ounce) square unsweetened chocolate

Heavy cream (1 cup) 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter

Evaporated milk (1 cup) 1 cup light cream

Green onion (1/2 cup) 1/2 cup chopped onion or 1/2 cup chopped leek or 1/2 cup chopped shallots

Mayonnaise (1 cup) 1 cup sour cream or 1 cup plain yogurt

Yogurt (1 cup) 1 cup sour cream or 1 cup buttermilk or 1 cup sour milk

While we can plan carefully, missing ingredients happens to the best of us. It is definitely annoying, but it doesn’t have to ruin your preparation at all, and you don’t have to run to the store again. Most of the rules are not set in stone and you can easily change it up. Don’t get upset. You might panic at the thought of straying from the written word, fearing the dish will fail, but in most cases, that won’t happen.

Cooking should be a fun and creative activity, not a chore, so change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.

This dish does need any changing at all. The pasta is complemented by the savory garlic and white wine. The red pepper flakes give this dish a bit of heat. The breadcrumbs and pistachios add nice flavor and texture. The asparagus adds sweetness and the lemon gives it a little tang. It is then tossed with creamy ricotta cheese and topped off with Parmesan. This delicious side is perfect for a dinner with family or friends.

This recipe is courtesy of Half Baked Harvest makes a beautiful dinner for six.

Ingredients for Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs:

3 tablespoons extra virgin olive oil
1 cup Panko Breadcrumbs
2 tablespoon roasted pistachios, chopped (optional)
1/2-1 teaspoon red pepper flakes
1-pound short cut pasta
Kosher salt and freshly ground black pepper
2 tablespoons cold salted butter
3-4 lemon slices, chopped, and seeds removed1 cup fresh basil, chopped
1 bunch asparagus, chopped
2 cloves garlic, minced or grated
1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
8 ounces ricotta cheese – whipped, if desired
1/3 cup grated parmesan cheese

Heat a large skillet over medium heat.

Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes.

Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes.

Stir in the pistachios.

Remove from the skillet.

Season with salt.

Bring a large pot of salted water to a boil.

Boil the pasta to al dente, according to package directions.

Reserve 1/2 cup pasta cooking water.

Drain.

Meanwhile, set your skillet over medium-high heat.

Add 1 tablespoon butter and the lemon.

Cook until the lemon is caramelized, 2 minutes.

Remove the lemon from the skillet and toss with the basil in a small bowl.

To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus.

Season with salt and pepper.

Cook until the asparagus is tender, 5 minutes.

Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant.

Add the wine, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil.

If needed, thin the sauce with the reserved pasta cooking water.

Remove from the heat and serve immediately topped with breadcrumbs and additional basil.

It’s that simple!

The Best Tuna Salad

Jun. 17
2021

I have a lot of pet peeves. One of them is salad dressing, specifically store-bought salad dressing. As I get older, I am more conscious of my health and nutrition. I follow a healthy diet, and I read the ingredients on the packaged products I buy at the store. There are so many gross and nasty components that go into canned foods, and store-bought salad dressings are the biggest offender.

Don’t get me wrong here, I am not one of those people who eat salads all day, every day. But when I do, it has to be substantial with a combination of greens and a protein. I do love vegetables, but they can be very boring, tasteless, and not very filling. If you’re not careful, you may find yourself hungry again very soon after eating a salad, and you may not be able to resist the temptation of a slice of cake. They need to be spiced up just a bit. A good dressing can do that for you, and I think it is the most important ingredient in the salad.

Most of the store-bought ones contain poor quality products that are cheap and unhealthy, even though they’re marketed as light and low-calorie. For example, if you read the label you will find that all of them contain unhealthy oils, such as soybean and canola. They also have lots of fillers and preservatives. There are too many added sugars, even the low-fat kind. The sugar translates into too many calories.

It is so easy to make your own dressing, and it is a cheap (and healthy!) option. All you need are a few ingredients:

An oil – Many oils will work, but try olive, walnut, grapeseed, avocado, or hazelnut.

A vinegar- You can use balsamic, white-wine, champagne, or apple cider. Fresh lemon or lime can be used to heighten up the flavor even more.

A thickener- Mayonnaise, Dijon mustard, brown seed mustard (my favorite), avocado, or tahini are all great choices. This acts as an emulsifier to help the oil and vinegar combine properly.

The basic rule for making your own vinaigrette is three parts oil to one-part vinegar. I prefer to use less oil and use more of the vinegar, but you can make your own ratios to taste. Don’t forget the salt and pepper! The possibilities are endless. Use some minced shallots, garlic, or better yet- both. Any fresh herb or poppy seeds will add another flavorful dimension.

Most importantly, do not overdress the salad. It will become a soggy, unappealing, mushy mess. Pour the dressing in little by little and taste as you go. You will see that you do not need a lot to make it taste great.

This is one of my favorite salads. It is so light, yet packs in a lot of flavor and is so satisfying too. Any protein such as chicken, steak, or shrimp can be substituted for the tuna. Do not buy the tuna in the can. If you can, purchase bottled tuna from Italy–the quality is much better, and you don’t have all those nasty preservatives in it. In this salad, the tuna, eggs, and apple combine nicely to make this salad hearty and satisfying. The Granny Smith apple, celery, and red onion adds nice tang and crunch. Pickle relish also takes this salad over the edge, giving it additional deliciousness. The dressing is the star of this salad. It has a wonderful crunch from the mustard seeds, tangy goodness from the lemon, and creaminess from the mayonnaise.

This simple recipe is my own and will make 8 servings for a summertime barbeque.

Ingredients for the Best Tuna Salad:

3 (6-ounce) cans white meat tuna packed in water, drained
3 stalks celery, chopped
1/2 red onion, minced
2 teaspoon minced flat-leaf parsley
1 Granny Smith apple, cored and cubed
5 hard boiled eggs
4 tablespoons pickle relish
1/3 cup prepared mayonnaise
4 tablespoons whole-grain mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Freshly ground black pepper
Juice of 1/2 lemon

Drain the tuna and mix with a fork to separate tuna so it is flaky.

Place in bowl and add the next ingredients.

Mix to combine.

Slowly pour the dressing over the salad and mix well so all the ingredients are dressed.

It’s that simple!

Herbs looking good this year!

Cacio e Pepe with Arugula and Lemon

Jun. 14
2021

Summer is almost officially here, and I am one very happy lady. There are so many reasons why we love summertime, and now that I finally have a house on the beach, I literally count the days to the nice weather when we can have family and friends over. We enjoy having the company, and it is just a special time when we can enjoy an easy, laid-back life.

Though you know I love to cook, I tend to put the beautiful summer days to other pursuits. We barbecue simple things or order in so that we can all relax a little more. I usually cook for my blog when I am at my home in New Jersey because I have all the things I need there. I have fully stocked my beach home with all the equipment I need to cook, but I never seem to have the time. I’m not sure what I’m doing with that time, but I’m definitely not cooking.

Summer for me is not about cooking. It is more about being outside as much as I can. There are so many reasons I love summer, and here are just a few.

I love the beach and I love the sun. You have to be careful about sunbathing, especially at the beach, so we often go in the afternoon. I love that I get to lay around for a couple of hours in the sand. I am not good at doing nothing… except when I’m at the beach. I bring books and magazines to help pass the time, but I find that I am happy just to look out at the water and hear the sounds of the ocean. Though I love the ocean, I do not go in the water. I know some of you may think that is crazy, but I don’t like swimming with things that live in the water. I am very content to stand at the edge and let the water run up my feet, but that’s it. I wait till I get home and jump in the pool.

Thunderstorms are one of my favorite things about the summer. As a child I remember I used to be petrified when it stormed, but as an adult, I enjoy the sounds of the rain, and the smell of the grass after the rain stops. Of course, I also know my garden is getting the best water there is, and the rain always helps them grow large and bountiful.

Ice cream. What a joy! I never eat it during the cold winter months. Sure, it’s available all year round, but having some in the summer makes it so much more enjoyable. Nothing better than cold ice cream on a hot summer day!

The produce is just incredible. Oh, the taste of home-grown corn, greens, and berries. I usually go to the farm stands to stock up on fresh organic produce from local farmers. Whether I’m going to cook it or eat it raw, I love to eat good food and support small businesses.

The longer days. I, like many of you, are more productive during the daytime, and love that it is lighter for so many more hours. It’s so nice to take an evening walk in the sun, and come home to a twilight dinner.

People seem so much happier when summer rolls around. It is the season that is completely devoted to leisure and wonderful times with the ones you love. My happiest summer days are when my great-nephew and niece are with me. I love to hear their squeals of joy, watch them build sand castles, and help them find beautiful rocks and seashells.

Oh boy, life is good in the summer.

This is one very light dish that is perfect for any summer day, without taking up too much time in the kitchen. The arugula combines deliciously with the pasta, and the butter gives it a smooth, creamy texture. The two cheeses are the stars of this dish, adding additional creaminess and wonderful flavor. The basil is the perfect herb for this treat, giving it nice, savory goodness. I added some garlic for some added flavor. Do not forget the lemon zest, it adds lip-puckering tang that completes this delectable pasta, perfect for the whole family.

This recipe is courtesy of Half-Baked Harvest, and will serve 6 people who will surely enjoy this meal in the long summer evening.

Ingredients for Cacio e Pepe with Arugula and Lemon:

1 pound bucatini pasta
4 tablespoons salted butter
2 garlic cloves, chopped
1 1/2 teaspoons freshly ground black pepper
1 cup freshly grated parmesan cheese
1/2 cup fresh grated pecorino cheese
Couple handfuls baby arugula
fresh basil and lemon zest, for serving

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Just before draining, reserve 3/4 cup of the pasta cooking water.

Drain.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add the pepper and garlic and cook 30 second to 1 minute, until toasted.

Add the reserved pasta water and bring to a simmer over medium heat.

Add the pasta and remaining butter.

Reduce the heat to low and add the parmesan and pecorino, tossing until melted.

Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.

Transfer to a bowl and serve topped with fresh basil and lemon zest.

It’s that simple!

Asparagus with Balsamic Tomatoes

Jun. 4
2021

There are two kinds of people in the world: the folks who peel their asparagus, and those who don’t. I am a proud member of the peeling minority, since it makes the stalks more tender and edible.

In general, the preparation of asparagus is inconsistent. Many recipes instruct the chef to snap off the end of the asparagus where it would naturally break. Do not do this! How many of us have done this just to have most of the stalk end up in the garbage? This is just a waste of money– please remember to cut the ends off the asparagus instead, and save what you can of the stalk.

Some think that peeling the asparagus depends on the thickness of the stalk. If you have a rather thick piece, about 1/2-inch diameter or larger, the answer would be a resounding yes to peeling it. If you have a very thin stalk, trim the bottom and lightly peel, just enough to take those bulky knobs off.

If you do choose to peel it, the easiest way is to place it against a flat surface and hold the tip. Take a vegetable peeler and gently peel, exposing the lighter green part of the stem. The keyword is “gently” here.

Your beautifully (and skillfully, I might add) peeled asparagus is now ready for cooking. Do this very carefully, until they turn bright, beautiful green, so you keep their tastes intact.

This elegant side dish is delicious. The tomatoes are roasted to perfection, resulting in a sweet, caramelized flavor that blends superbly with the asparagus. The vinegar and lemon lend a nice tang, and the onions give it a nice kick. The best part is the ricotta, which adds depth of flavor and a smooth texture. Put this on your “keeper” list.

This recipe will serve 4-6 people who will have new faith in peeling asparagus– give it a shot!

Ingredients for Asparagus with Balsamic Tomatoes:

1 pound asparagus, peeled lightly and trimmed
1-pint grape tomatoes, cut in half
1/2 cup red onion, sliced
2 tablespoon extra-virgin olive oil
2-3 garlic cloves, chopped
3 tablespoon balsamic vinegar
1 teaspoon kosher salt, plus 2 tablespoons set aside
1/2 teaspoon freshly ground black pepper
Juice and zest of 1/2 lemon
4 tablespoons ricotta cheese