Sides | Simple By Cindy

Creamy Cucumber and Red Onion Salad

Jun. 22
2020

I have never been a fan of dill. I dislike the smell, so forget the taste. For that reason, I seldom use it in my recipes, and even when I must, I keep it to a minimum. When I make chicken soup, I put it in right at the very end, securely wrapped up in cheesecloth so very little of it gets in the soup. And mind you, this is solely because most people expect dill in their chicken soup, not because I want it there.

With that said, I actually enjoy dill in this salad. When I first made it, I did not include any dill, and I loved the taste anyway. But I knew something was missing. Many people make this salad with dill, so I thought I would at least give it a try. You can imagine my surprise when I liked it even better!

Salads are a great addition to any meal, especially in the summer. There is no better way to appreciate the work of farmers (or your own handiwork if you have a garden!) than to use beautiful, fresh produce to create a cool salad. As a side dish or a main feature, salads of all varieties are appreciated and enjoyed by all.

This salad is so easy to throw together. It uses simple ingredients and stores really well. The key here is to start with English cucumbers. There are fewer seeds, making it easy to take them out (which you definitely should, and wipe the cucumbers dry). In my opinion, they also taste better than regular cucumbers.

Creamy cucumber salad is somewhat nostalgic – it has been around for ages and you have probably tasted it before at one gathering or another. The key to this particular recipe is the addition of lime juice, which gives it a different but wonderful citrus-y essence. It is packed with so much flavor you are going to be licking your spoon! Enjoy!

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The recipe will serve 4-6 people who will love this refreshing salad on a hot summer day.

Ingredients for Creamy Cucumber and Red Onion Salad:

2 English cucumbers, peeled, seeded and cut into 1/2-inch thick pieces
1/2 thinly sliced red onion
1/2 cup sour cream
2 teaspoons fresh lime juice
2 tablespoons white wine vinegar
2 teaspoons granulated sugar
1 to 2 tablespoons fresh dill
1/2 teaspoon salt

Peel and cut cucumbers in half lengthwise.

Using a spoon, scrape the seeds out of the cucumber.

Cut cucumber into 1/2 pieces.

Place in medium bowl.

Slice a red onion in half and peel.

Cut the onion in half again, and then cut into thin slices.

Place onion in the bowl with the cucumber.

Add the dill.

Set aside.

In a medium mixing bowl, combine the sour cream, lime juice, vinegar, sugar, and salt.

Pour 3/4 of the sour cream mixture into the cucumber mixture, toss to coat.

Taste, then add a little more of the sour cream mixture, if needed. Make sure not to overdress!

Cover and refrigerate 2 or more hours.

It’s that simple!

My leaf garden is starting to grow beautifully!

Baked Parmesan Mushrooms

Jun. 11
2020

Summer comes and goes too quickly. I love the beautiful sunny days, the complete laziness of laying on the beach, and yes, even the torrential summer rain. It seems because time goes by so fast, we never get to take full advantage of the long, lovely days. More sunlight makes for more productive days,and people become more social and for most of us, wake up earlier.

Researchers have found that sunlight enhances mood, alertness, and energy. As sleep researcher Ivy Cheung and her colleagues say that “light is the most important synchronizing agent for the brain and the body.” An article in the Journal of Sleep and Medicine found that people who work in windowed offices spent significantly more time (15%) on work-related tasks than those who don’t, and researchers have linked light conditions to how well-rested workers felt and their overall vitality.

For some of us, summertime is the time to become lazy in the kitchen. It just does not seem right to turn on your ovens when you’re already baking outside. We all want salads, cool fruit drinks, fresh fruit, and lots of ice cream and ice pops. And an evening around the grill. Meats, chickens, hamburgers, and hot dogs are among the favorites for grilling, but the possibilities are endless. Your entire meal can be cooked on the grill– just be sure to turn it back on for s’mores!

This particular side is not cooked on the grill, but it is definitely worth it to turn your oven just this once. I imagine that some enterprising grill master out there will be able to put this on the grill– I’d love to hear from you if you do! I think it would make a fantastic vegetarian (or vegan if you replace the butter and omit the cheese) alternative to a burger. The mushrooms are caramelized to perfect sweetness, but with the savory taste of thyme and garlic. The lemon gives it citrusy tang and brightens the flavor, as it does with all vegetables. They are finished off with the sweetness of the brown sugar and luscious parmesan goodness. Do not miss out on this one!

This recipe is my own and will serve 4 to 6 people who will enjoy this delicious blend of sweet and savory.

Ingredients for Baked Parmesan Mushrooms:

1 1/2 pounds cremini mushrooms, thinly sliced
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
Juice of 1/2 lemon
Zest of 1 lemon
3 cloves garlic, minced
4 sprigs oregano, chopped
4 sprigs thyme, chopped
1 tablespoon brown sugar
1/4 cup grated Parmesan cheese, plus some for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

Place mushrooms in a medium size bowl.

Add olive oil, butter, lemon juice, lemon zest, garlic, oregano, thyme, and brown sugar.

Place in single layer on baking sheet.

Place in oven for 15-20 minutes.

Add more Parmesan cheese!

Serve immediately.

It’s that simple!

Macaroni Salad with Lemon and Herbs

Jun. 4
2020

We all know that fresh food tastes good and is good for you. That was never up for debate. But you might not know why that’s the case.

First and foremost, fresh ingredients offer vitamins and minerals that might get leached out during a preservation process. Fresh fruits and vegetables have a high content of water and offer you natural hydration, which helps with digestion and nutrient absorption. Preserved foods are generally nutritionally inferior, so try to avoid them if possible. This does not apply to canned tomatoes. they are the exception to the rule. They have more lycopene, which is an ingredient that can lower your risk of cancer. By canning the tomatoes, it breaks down the fiber structures, making it easier to absorb into the body.

Be assured your food will taste much better too. Preservatives can make food lose taste over time, but the fresh ingredients will provide a truer flavor– they will taste more brilliant and flavorful than the preserved equivalent.

Fresh produce is best if the produce is in season. If you go to your farmer’s market, (I pray they will open soon) you will likely be saving money than if you purchase your food at a grocery store. The food straight from the farm will be at their best when it comes to flavor, texture, and nutritional value. If you cannot buy fresh, then always choose frozen. It is as close as you will get to the real thing, and when prepared correctly, can retain a lot of the nutritional value as well.

This dish has so many fresh ingredients and so many fresh herbs. It is a light and refreshing salad, packed with flavor. This is a lighter version of the old standby–replacing some of the mayo with buttermilk gives it a creamy, glossier base. The sugar is the sweet and the lemon is the tart in this lovely dish. The celery and pickles provide a delicious crunch. What makes this salad so especially special is the capers and mustard, which gives it a little kick. And don’t forget all the delicate herbs that make this salad perfection– they might be hard to get right now, but it’s worth the hunt. This is a “must try” new take on an old staple.

This recipe is courtesy of The New York Times and will serve 8 people who will love this for the first cookout of the year.

Ingredients for Macaroni Salad with Lemon and Herbs:

Kosher salt and freshly ground pepper
2/3 cup minced pickle relish
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon sugar
16 ounces elbow macaroni

Bring a large pot of salted water to a boil.

While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

Once cooled, toss macaroni with dressing, season to taste with salt and pepper.

Serve immediately or refrigerate until chilled.

Top with extra scallions, parsley and dill to garnish just before serving.

Tips: If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.

It’s that simple!

Confetti Corn

May. 28
2020

Though you all want to claim that you love healthy recipes, the metrics say otherwise. When I look to see which types of recipes most people enjoy, I notice that most of you prefer the decadent dishes to healthier ones. With so many people trying to eat clean nowadays, I wonder why preferences go the other way.

As it turns out, I need look no further than my own home. When I make dishes for my blog, I will often throw a couple of potatoes in the oven just in case the rest of my family decides not to indulge. More often than not, the healthy sides do not even get a look. One time, I did make my husband try my Brown Rice and Wheatberry dish. Initially he turned his nose up, but when he took a bite, he liked it so much that he took it for lunch the next day!

When I am cooking for company, I stick to my old standbys (and you should too). There may not be many out there willing to taste your experimental cooking, but they will of course love your lasagna or green bean casserole. That being said, there is nothing wrong with trying new dishes, but perhaps reserve that for your closest friends and those who can laugh over a failed attempt.

This dish actually turned out to be one my family loved, and there was no one more surprised than I. Watching my boys eat cooked carrot made my heart swell. This side is so easy to whip up, you will have it done in no time at all! The corn, red pepper, and carrots are surrounded by buttery goodness. They also gave it a nice crunch in every bite. The artichokes and basil are that savory touch, the lemon is the tang and the red pepper flakes add the perfect amount of heat. This is a “short on time” dish packed with flavor.

This recipe is my own and will serve 4 to six people who will, for a change, love this healthy dish.

Ingredients for Confetti Corn:

2-3/4 cups fresh or frozen corn, thawed
1/2 cup carrots, chopped
1/2 cup chopped pepper red pepper
1/4 cup artichoke hearts, chopped
4 tablespoons butter
6 large fresh basil leaves, chopped
Pinch of red pepper flakes
Juice of one-half lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place butter in medium skillet and heat on medium heat until melted.

Add onions and cook until just tender.

Add the carrots and crushed red pepper flakes and cook until softened.

Stir in the red pepper, artichokes, basil, salt, and pepper.

Squeeze in the lemon juice.

Cook for another minute or two.

Serve warm and enjoy.

It’s that simple!

Roasted Asparagus with Red Potatoes and Tomatoes

May. 21
2020

For today’s recipe, I decided to keep it on the lighter side. Burgers and hot dogs are the regular choices for a cookout, so those have to stay. The sides however? It’s time for a change. It is always a challenge to find something to compete with recipes made with heavy sauces. For our usual suspects (coleslaw and potato salad), lighten them up by using less mayonnaise, more apple cider vinegar, and Dijon or whole grain mustard (see my recipes here). These changes will change the flavor, but call it a new twist on an old favorite.

For a lighter option, you can also grill some vegetables with a little lemon juice and zest, olive oil, and a little salt and pepper. Adding citrus to any vegetables really enhances the taste. Make a light vinaigrette and top it off with some Parmesan, Asiago, or Feta cheese for some savory flavor.

For this recipe, I roasted some asparagus as described above, then I roasted the potatoes and grape tomatoes. By roasting the tomatoes, they are transformed into warm caramelized morsels that burst with sweet flavor when you eat them. You can pair them with pasta, chicken salads, and even other vegetables. You can also slow roast them at 225 degrees for 3 hours. And yes, it is absolutely worth it to turn your oven on in the summer to do it. Also, do not forget to peel your asparagus!

The ingredients in this dish are simple, yet they add wonderful complexity to every bite. The asparagus roasts to a beautiful bright green and pairs so nicely with the tomatoes and potatoes. The citrus adds that nice, bright tangy flavor and the thyme is delightfully savory. The pine nuts are a crunchy topping to bring some texture. Do not miss out on this dish, it is a “keeper” for sure.

This recipe is mine and will serve 4 to 6 people who will love the bright taste of fresh produce in the summer.

Ingredients for Roasted Asparagus with Red Potatoes and Tomatoes:

1 lb. asparagus, ends removed and cut in 2” pieces
2 cups of grape or cherry tomatoes, cut into halves
4 oz. small red potatoes, scrubbed and cut in 1” chunks
2 tbsp. olive oil, divided
1/4 cup pine nuts, toasted
Zest and juice of 1 lemon
4 sprigs of fresh thyme, leaves separated and chopped
salt and pepper

Preheat the oven to 450 F.

Line two large baking sheets with parchment paper.

Lay the asparagus out on the baking sheet and drizzle with olive oil.

Sprinkle with salt and pepper.

Place the asparagus from the oven after about 15-20 minutes or until just starting to get soft.

In a large bowl, toss potatoes and tomatoes in 1 tbsp. olive oil.

Pour out onto second baking sheet cut sides up.

Sprinkle with salt and pepper.

Roast the potatoes and tomatoes another 40 minutes or until slightly browned, turning halfway through.

Toss cooked vegetables in a large bowl with pine nuts and lemon juice.

Add salt and pepper to taste.

Serve warm.

It’s that simple!

Almost there!