Sides | Simple By Cindy

Roasted Potato Salad with Mustard-Walnut Vinaigrette

Sep. 9
2019

Preparing for the holidays can be fun, but it also can be stressful if you don’t have a plan. Even the most seasoned hosts need one. The planning and organizing, shopping and buying, cleaning and preparing… it really wears you down. Remind yourself, no matter how crazy the lead up, everyone will appreciate your effort and the finished product. I will offer more detailed tips closer to the holidays, but there are a couple things you can do now to make things easier for you down the line.

Start organizing your things. Have you ever spent hours looking for something you know you own, just don’t know where it is? I know I have. Put an end to that by getting rid of all the clutter. Go through it and begin by throwing out what you do not use or need. Create a space for the things you want to keep. Buy nice baskets that match your decor, label them, and fill them with useful things. I recently redid my pantry this way, and now I can find what I need when I need it.

Go through all of your dishes and serving ware and make sure they are in order. Maybe you don’t remember breaking a plate or losing a fork. Count them all and order more if you need to. This goes for glasses and bar items as well. I am sure you made a mental note to replace something or other, but time goes by so quickly, and you may not have actually done it.

Go through your tablecloths. Make sure you have the right size for each table you are using, as well as matching patterns. Take a look at all your napkins. Do you have enough of the same? You may want to buy them in advance if you know approximately how many people you will be having.

Check your spices. Over time spices will lose their essence and will not flavor your food correctly. As a rule, whole spices will stay fresh for 4 years, ground spices for 2 to 3 years and dried herbs for 1 to 3 years. Basically, if you can’t remember when you purchased it, it is probably time for a new one.

Doing these few things now can relieve stress, let you focus on your holiday and may even give you more time to relax as the big day comes closer and closer.

This dish is definitely one you can use for a holiday. The potatoes roast up beautifully. The walnuts add a nice crunch, and the basil and scallions give it savory flavor. The dressing is the star of this salad, as it lights up the potatoes with bursts of tart, tangy, and an aromatic flavor. Smashing the potatoes really lets the dressing get into all the little crevices so you get scrumptious flavor in every bite.

This recipe is courtesy of Food 52 and will serve 6 to 8 people who will be grateful for all the work you put in to making your gathering so special.

Ingredients for Roasted Potato Salad with Mustard-Walnut Vinaigrette:

For the Salad:

4 pounds mixed marble potatoes, or other small potatoes
1 cup walnuts, toasted and roughly chopped
1 bunch basil, leaves torn into bite-sized pieces
1 bunch scallions, white and green parts thinly sliced crosswise

For the Vinaigrette:

2 cloves garlic, peeled
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons roasted walnut oil
1/4cup extra-virgin olive oil
1 pinch sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets.

Drizzle with olive oil and toss to evenly coat potatoes.

Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Make the vinaigrette:

Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar.

Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine.

Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl.

Add scallions, and dressing, and toss to coat.

Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour.

Just before serving, stir in walnuts and basil.

It’s that simple!

Zucchini Gratin

Sep. 2
2019

Oh boy! I can’t believe that the end of August is here and September is right around the corner. How does that happen so fast? In recent years, September, October, and November have been rather warm, and I am hoping that will happen again this year. When I was growing up, women always chose May or June to get married, as the weather was reliably beautiful. But now that they are a little cooler, I think more brides are choosing Autumn to get married, and I agree with them. My own wedding was in November, and it was a perfect day. No humidity, beautifully sunny, and warm.

This past few years, the “back to school months” have been perfect weather. We just don’t get to enjoy them as much. The entire school year feels like a roller coaster. You have to be up early to get the kids ready for school, and then you have all the holidays too. That means a lot of entertaining, and just as much cleaning up.

I have some advice for mothers of young children: don’t let the craziness get the best of you. Looking back, it seems like it happened in the blink of an eye. It will be difficult, but try to be in the moment and see the laughter and joy in every minute with your children. Before you know it, they are graduating high school off to college. Someday you will look back and wish you could have all those days back again. Make peace with the pace, because time races on, faster than it has before.

This summer is no exception– it just flew right by! The end of summer means you have to do something with all the zucchini you have grown in your garden. This is just the recipe for you. Ina never disappoints. This dish is perfect for the end of season zucchini. The zucchini offers a light sweetness when blended with the sauce, and the onions and nutmeg add a hearty touch. The cheese brings a hearty flavor, and a buttered crumb topping tops it off with a rich, crunchy texture.

This recipe is courtesy of Ina Garten and will serve 6 people who will truly taste the end of another beautiful summer.

Ingredients for Zucchini Gratin:

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions (3 large), cut in half and sliced
2 pounds zucchini, sliced ¼ inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ teaspoon nutmeg
2 tablespoons flour
1 cup hot milk
¾ cup fresh bread crumbs
¾ cup Gruyere cheese, grated

Preheat oven to 400 degrees.

Melt the butter in a very large (12 inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.

Add the zucchini and cook, covered, for 10 minutes, or until tender.

Add the salt, pepper and nutmeg and cook uncovered for 5 more minutes.

Stir in the flour.

Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.

Pour the mixture into an 8×10 inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. (I may have indulged in a little more butter here!)

Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned.

It’s that simple!

Broccoli-and-Kraut Slaw

Aug. 15
2019

My husband and I are taking our annual summer vacation to the beach. Being at the beach is the one and only place I see him let go of everything and truly relax. I can see the way his mind and body change when he is sitting by the ocean.

The sights and sounds of the Atlantic Ocean have always conjured a sense of tranquility. I love the vast, beautiful sand and the strength of the ocean as the waves crash into the shore. I love the sound of the seagulls calling to each other and the children playing. Watching different generations of families all together makes my heart sing. The exquisite blue ocean, the endless shoreline, the delicate shells, and colorful rocks make me happy. Feeling that light ocean breeze and the warmth of the sun give me peace.

All of this is not quite by accident, as scientists have proved. Being at the beach really does improve our overall health. The ocean makes us feel calm; the crashing of the waves provides a natural rhythm that puts our minds at ease. Walking barefoot on the sand triggers sensations of “grounding” with the earth that makes us feel happy. I am no exception.

This recipe is for those who want to match the lightness of the sea air with a beautiful vegetable dish. The sight of the vegetables blending elegantly together will make you feel you need to have some just by looking at it. It is wonderful to look at and tastes even better. The onions and raisins add a savory sweetness, and the sauerkraut brings a nice tangy surprise to every bite. The dressing is very light and compliments it perfectly.

Please remember to add the dressing in small amounts. I only added a quarter to the salad and it was nicely dressed.

This salad is loosely adapted from Cooking Light and will serve 4-6 people who will enjoy it after a long day under the sun.

Ingredients for Broccoli and Kraut Slaw:

1/3 cup plain whole milk yogurt
3 tablespoons rice vinegar
2 tablespoons canola oil
1 1/2 tablespoons honey
1 tablespoon white miso
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1 medium head broccoli (about 24 ounces), stems cut off and florets cut in half or thirds
2 cups grated red cabbage
1 cup shaved red onion
1/2 cup thinly sliced scallions
1/3 cup golden raisins
1/3 cup drained refrigerated sauerkraut

Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl.

Bring a pot of water filled a quarter of the way to a boil.

Place broccoli in a steamer and place in pot to steam, about 3-4 minutes.

You want broccoli to be a beautiful bright green and firm when it is done.

Pour into an ice bath to stop the cooking process.

Place broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl.

Add miso-yogurt dressing in small amounts.

Mix and taste before adding more.

When salad is just glistening, you have added the right amount.

Let stand 10 minutes before serving.

It’s that simple!

Corn Pudding

Aug. 12
2019

These days, a lot of people do not cook. For working moms, it is hard to come home and see their kids, only to have to go to the kitchen and prepare a meal. However, some people have no excuse. They just say, “I don’t cook” and leave it at that. Sometimes these people seem proud that they eat out most of the time. Well, good luck with that. It seems to me that they are spending too much money, and are probably not eating healthy.

I wish I could say that my mother taught me to cook, but I learned later in life out of necessity. When I had my first child, I was working full time and couldn’t afford to go out every night. I was aware of the preparations my mother did for dinner the next day, like taking a steak or chicken out of the freezer the night before, or buying produce at the beginning of the week, but I never took part in the cooking.

The idea that cooking is complicated is a myth. It is as easy as you make it. During the week, stick with the basics–maybe some pasta, rice, or grilled vegetables that you can serve with the main course. Not only are these options healthy, but they are quick to prepare.

The easiest way to get started is by learning some tried and true recipes. Buy some cookbooks by Ina Garten or Mark Bittman. Their recipes are simple and to the point. Begin by learning in small steps and you will be surprised by how much you will pick up as you go. I promise you, dinner won’t be as much of a chore if you keep it streamlined.

Speaking of simple, this recipe will be near the top of my list of simple and easy main courses. Eight ingredients that you basically mix all together in one bowl and pour it into a baking pan. It truly doesn’t get better than that. I had some extra corn that I had to use up, found this recipe, and it sure turned out to be a good one. It’s not all that diet-friendly, but hey, once in a while it is okay.

The fresh corn is the star of this recipe. The flour, milk, and eggs combine together to make this delicious pudding that can be served as a side dish or dessert. It bakes to a beautiful golden brown and makes an elegant presentation. Another one for your “must try” list. Make it now while you can get beautiful fresh corn. If you wait, please substitute frozen, never canned.

This recipe is courtesy of Allrecipes and will serve 6 to 8 people who will also want to learn to prepare this simple (yet delicious!) recipe.

Ingredients for Fresh Corn Pudding:

1/2 cup butter
2 eggs, beaten
2 teaspoons salt
2 tablespoons white sugar
Ground black pepper to taste
2 cups milk
3/4 cups all-purpose flour
2 cups fresh corn

Preheat oven to 350 degrees F.

Chop butter into small pieces and place in a 9 x 13-inch baking pan.

Set it in oven to melt.

In a medium bowl, whisk together the eggs, salt, sugar, pepper, milk and flour.

When mixture is smooth, stir in corn.

Remove pan from oven when butter is melted.

Pour butter into corn mixture and stir well.

Pour corn mixture into baking pan.

Bake for 1 hour or until set in center and golden brown on top. (I had to cook it a little longer for the top to become golden brown, about 15 minutes longer, so keep your timer set and keep checking.)

It’s that simple!

Pasta Carbonara Torte

Aug. 1
2019

It is a truth universally acknowledged that a chef in possession of a good main course must be in want of a side dish. It is especially difficult in the summer, when one must find something that can pair with beloved summer standards like barbecued chicken or ribs that have a heavy sauce. If you think back to any cookout, you’ll come up with potato salad, coleslaw, baked beans or grilled corn. While there is nothing wrong with any of these quintessential dishes, I think it’s time to mix it up.

Coleslaw and potato salad can be heavy with the mayo. Why not try lightening them by using less mayo and whole grain mustard or apple cider vinegar? These ingredients will provide a refreshing twist to an otherwise heavy dish. If you do use mayo, remember to put it in the refrigerator before you use it. If not refrigerated, mayonnaise will not keep. This has nothing to do with bacteria growth, since the acids in lemon juice and vinegar actually make the mayonnaise an unfavorable place for bacteria to grow. Rather, if you leave commercial mayonnaise unrefrigerated, its taste suffers and it will start to turn brown.

For the incredibly health-conscious (or lazy!) among us, another great option is to grill some vegetables with a little olive oil, lemon juice and zest, salt and pepper. Make a vinaigrette to toss it in, and top it off with a little feta, Parmesan, or Asiago cheese.

Or you can make this pasta dish because it just THAT good. The three cheeses are really the key to the flavor here. The bacon, sage and chives add that oh-so-good savory depth. The eggs bind it together to make this dish luscious and sensational. This is a “must try” and a keeper.

This dish is courtesy of Dinner and will serve 6 people who will forgo ribs and barbeque in favor of this cheesy dish.

Ingredients for Pasta Carbonara Torte:

Kosher salt, as needed
1 pound spaghetti
8 ounces pancetta or thick-cut bacon
2 tablespoons minced fresh sage leaves
1 1/2 cups whole milk
7 ounces Gruyere cheese, grated (1 3/4 cups)
7 ounces young pecorino cheese such as Pecorino Toscano, grated (1 3/4 cups)
3 ounces Parmigiano-Reggiano cheese, grated (3/4 cup)
1/2 cup cherry tomatoes, quartered
3 large eggs, beaten
2 1/2 teaspoons freshly ground black pepper
Fresh chopped chives, for garnish

Bring a large pot of heavily salted water to a boil.

Add the spaghetti and cook until it is just shy of al dente, usually about 2 minutes less than the package directions (it should be slightly underdone to your taste because you’ll finish cooking it in the oven).

Drain well.

While pasta is cooking, heat the oven to 425 degrees F.

In a 10-inch oven-safe skillet over medium-high heat, cook the pancetta until it is crisp and golden brown, 7 to 10 minutes.

Stir in the sage and cook for another minute.

Take the the skillet off the heat.

Remove the bacon from the skillet.

Set skillet aside.

Crumble bacon in bite size pieces.

In a largebowl, toss in the pasta, milk, 1 1/2 cups of the Gruyere, 1 1/2 cups of the pecorino, the Parmigiano-Reggiano, and the tomatoes, eggs, pepper, bacon and 2 teaspoons salt.

Transfer mixture to the skillet.

Scatter the remaining Gruyere and pecorino over the top.

Transfer the skillet to the oven and bake until the pasta is bubbling and golden brown on top, about 40 minutes.

Let the torte cool slightly before serving.

Garnish with chopped chives.

It’s that simple!