Sides | Simple By Cindy

Penne With Roasted Cherry Tomatoes

Apr. 29
2021

This blog has become a journal of cooking recipes and tips. I initially started this blog so that my nieces would have my recipes when they needed them. I included a lot of recipes that their mother gave me so they have those as well. Shelley, their mother and my sister-in-law, is an amazing cook and baker. She keeps a detailed journal of all of her recipes and her mother’s recipes to hand down to her girls. I have made so many of her recipes, now the girls have them at their fingertips.

In all the years I have been cooking, I have learned that mistakes are just as important as successes. They are both important when you are going through the process. Remember, no matter how long you do something, whether professionally or at home, there is always something to be learned. My sister-in-law and her girls always come the day before Thanksgiving and we cook and laugh while preparing the next day’s feast.

This recipe calls for roasting the tomatoes, which is why I chose it. There are usually three reasons to roast tomatoes. One, because it is the end of the tomato season, you might have a gazillion of them and need to use them before they go bad. Two, they may be low on sweetness and flavor, and roasting them will bring all the sweetness back. Three, you just have to roast them, because they are just that amazing to eat. This is one recipe I would have put on my menu for Thanksgiving.

The roasted tomatoes in this dish become so caramelized and sweet, it is almost addicting. The heat simply concentrates the sugars and flavor in this fruit (you know tomatoes are a fruit, right?). They become wickedly delicious, and every bite is a mouthful of pure joy. In this recipe, they are paired with pasta. If you chose a pasta with little ridges in them, the pasta will pick up the juices of the tomatoes which makes this dish perfect and savory in every way. Add small pieces of mozzarella for even more cheesy goodness.

This recipe is my own and makes a beautiful bowl to serve 4 to 6 lucky people.

Ingredients for Penne with Roasted Cherry Tomatoes:

2 pints small cherry tomatoes, halved
⅓ cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
2 garlic cloves, chopped
1 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
¼ cup freshly grated Parmesan-Reggiano, plus more for serving
1/2 cup mozzarella, shredded
3/4 cups panko bread crumbs
½ pound penne pasta (preferably the kind with ridges)

Preheat oven to 350 degrees.

Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up.

Pour oil on top, season with salt and pepper.

Place in oven and roast for 15 minutes.

Remove from oven, and sprinkle cheese and bread crumbs on top.

Bake until cheese has melted, about 10 to 15 minutes.

Meanwhile, bring a large pot of water to a boil.

Season with enough sea salt so that water tastes mildly of salt.

When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center).

Scoop out about a cup of pasta water and reserve.

Drain pasta and add to casserole.

Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat.

Taste and adjust seasoning.

If it is dry, add a little reserved pasta water.

Serve, passing more grated cheese at the table.

It’s that simple!

Sunset at the beach

Skillet-Toasted Gnocchi with Peas

Apr. 19
2021

It seems that every day, we hear about something negative. News cycles latch onto the collective sorrow and hurt of the past year (or the past week), and spread it far and wide. In light of this, I would like to highlight one special person who has brought many a smile to my face: my aunt Esther. Esther, who is my mother’s sister, just turned 90 (congratulations!), is sweet as sugar, and has such a wonderful attitude toward life.

There were eight sisters and brothers in my mother’s family, and all of them had a tough childhood. As a result, they tended to have more severe personalities as adults. I remember going to holidays at my aunt Esther’s home, where we would all gather together. As children (and there were 20 of us cousins), we were not allowed to speak during the holiday service, or when one of the grown-ups were talking. Our Passover seders were very long, and most of us had quite a hard time sitting quietly for so long during the service, which was in Hebrew and Yiddish, which none of us understood.

My older cousins tried to make the most of it. One year, they brought comic books and put them inside their prayer books to make it look like they were following along. Oh boy, when they got caught, there were big problems! Even still, that never stopped them from trying each year to do something that would help them get through the long service.

Aunt Esther was always the one with a smile on her face and love in her heart. Her laugh rings through the house. You always knew when she entered the room, because she would always say something that made everyone laugh. She still does to this day. Right before the covid lockdown, she had aortic heart valve replacement surgery. Immediately after the surgery, she went to a nursing home for rehab. When they began to lock down the nursing homes, she begged her daughter to come and take her home, because she was stuck in a very small room with a roommate, and she was not getting the therapy she needed. My cousin took her home and she began her long recovery among family.

Despite these hardships, nothing gets her down. She is always positive and when you visit her, she is pleasant and upbeat. Unfortunately, she suffered a fall a few weeks ago and needed surgery on her elbow. She is recovering from that now, and you never hear a word of complaint out of her. When she sees you, a big smile lights up her face and you just want to hug her. She loves all her nieces and nephews, and shows such deep caring and interest in their lives.

I only hope that as I begin to get older, I inherit her positive attitude. It would have been easy for her to get into a negative mindframe, but she never did. Her positive attitude gives her the tools she needs to cope with life’s trials, and focus on all the good things instead of the bad. She is the most lovable person and such a joy to be with. If only all of us could face life like that!

Aunt Esther is one of my biggest fans. She loves to read my recipes and learn about the things I cook. She doesn’t cook a lick, but enjoys hearing about the process and professes that one day she will prepare one of my recipes.

Though she might not prepare it herself, this is one recipe that I know she will love. Potato gnocchi is a great alternative to pasta and even better when you toast it up in a pan. Toasting it is the way to go when you buy it ready made from the store. Boiling it according to the package directions does not add much of anything to the gnocchi, but toasting it gives it a caramelized, nutty flavor that goes with any spice that you choose to use. The garlic, parsley, and thyme add savory goodness, and the lemon gives it just the right amount of tang. Cooking them in chicken broth adds a deep, rich flavor, and a nice color. The peas are the star of this side dish, giving it a springtime finish with bursts of flavor in every bite. Topping it off with Parmesan cheese brings this dish to perfection.

This recipe is courtesy of Southern Living and will serve 6 people who will light up like my aunt Esther.

Ingredients for Skillet-Toasted Gnocchi with Peas:

1/4 cup salted butter, divided
1 (16-oz.) package potato gnocchi
1 tablespoon minced garlic (about 1 large garlic clove)
2 teaspoons chopped fresh thyme
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
2 ounces Parmesan cheese, grated (about 1/2 cup)

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes.

Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute.

Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes.

Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute.

Top with Parmesan, and serve immediately.

It’s that simple!

Brussels Sprouts with Bacon Vinaigrette

Apr. 15
2021

When we bought our beach house, I knew that we would be hosting many guests. I have a big family, and we have some close friends too, so I began to decorate the house in a way that would make all our guests feel welcome in our home.

Year after year, my family went on a beach vacation to the same beach and hotel. The hotel was right on the beach, so it was convenient to wake up every morning, grab our towels, and get to the beach as soon as we can. We fell in love with all the little beach towns around the area as well. There are beautiful farms that have stands where we can buy fresh produce, unbelievable home-baked pastries, and the freshest fish you could imagine. Of course, at the time, I was not able to cook in the small kitchen we had in our condo. I could only dream of having the equipment I needed to make my family a home-cooked meal with all the fresh ingredients available to us.

When we purchased our home, I wanted to make it a place where everyone felt at ease. Aa a host, I wanted to make sure guests got a good night sleep, so one of the first things I did was to buy beds with a good mattress that would last for years. The mattresses were the first things I bought, and judging from the people who slept on them, it was money well spent. I made sure that each bed was properly fitted with nice sheets and pillows to make the beds look inviting. I have cheerful pillows that say things like “relax, life is better at the beach” and “live life simple” on each bed to remind our guests what beach life is all about. Each room has a clock, and good blinds so folks can sleep in if they wish. There are also nightstands, full length mirrors, and lots of storage space for personal belongings.

I also changed all the shower heads (what a difference this can make!), put out good towels, and found pretty shower curtains to make the bathrooms look clean and put together. I stock fresh soap, shampoo, and conditioner, and I have diffusers to ensure the bathrooms smell as clean as they are. Each also has a hair blower, shower cap, and bathrobe for my guests to use.

The minute my guest arrive, preparation stops and I go into hostess mode. I want to make my guests feel comfortable no matter what happens. Things may go wrong, like a bath disaster or a food disaster, but you must take things lightly. Be like a duck– paddle like heck underwater, but let others see you glide effortlessly across the water. Most importantly, we just remember to laugh and not take slip ups too seriously. If you set the mood to have a good time in spite of any mishaps, so will your guests, and that is what is most important.

On to the dish of the day. I thought it would be good to lighten things up as we come into spring, and beach weather is soon upon us. This very light salad is the perfect dish to open a meal. The Brussels sprouts, when they are cleaned up of any outer leaves, are very sweet and do not need to be cooked to be delicious. The bacon, of course, packs this dish with delectable flavor and salty deliciousness– how could you not love that? The onions are delicately cooked, adding texture and additional sweetness and tang. The apples are also a wonderful addition, giving this dish a nice crunch and sweet flavor. The dressing compliments this dish, with the honey and Dijon mustard adding a nice bouquet of sweet and tangy goodness. Truly something for everybody in this salad.

This dish is courtesy of A Taste of Home and will serve 12 people who will enjoy this healthy dish after a day at the beach.

Brussels sprouts with Bacon Vinaigrette:

3 pounds fresh Brussels sprouts
10 bacon strips, chopped
1 medium red onion, halved and thinly sliced
2/3 cup white wine vinegar
1/3 cup honey
1/4 cup Dijon mustard
2 medium apples, thinly sliced

Trim Brussels sprouts.

Using the slicing blade on a food processor or a knife, thinly slice sprouts.

Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.

Remove with a slotted spoon; drain on paper towels.

Discard drippings, reserving 1/4 cup in pan.

Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes.

Stir in vinegar, honey and mustard.

Cook and stir 1 minute.

Drizzle with onion mixture; toss to coat.

Add bacon and apples to Brussels sprouts.

Refrigerate at least 3 hours before serving.

It’s that Simple!

Loaded Cornbread Casserole

Apr. 1
2021

Many people do not like the springtime rain, but I love it because I know it will help my garden grow beautifully. Spring makes us think of sunshine, flowers, and vacations. Most of us, especially during this pandemic, are looking forward to being outdoors, but are often disappointed by frequent rain and random chilly days. There are planned hikes, bicycle rides, and picnics cancelled due to the sudden rain showers and generally poor weather.

While we all love spring, it is the rainiest season of the year in terms of the number of days with precipitation. Clouds are made of water droplets, and when those water droplets combine into one another, they grow. As the water droplets grow and get heavier, they fall to earth as rain.

All this rain brings nature in an explosion of brilliant colors. After the long, dark, winter months, spring is literally a breath of fresh air. And as the days get longer, the nights get shorter, and it starts to feel warmer, our gardens respond in a big way. There’s nothing quite like the excitement of seeing your first bumblebee or butterfly of the year. They’re one of the feel-good sights that give us a little taste of the summer.

Twenty years ago, my husband and I started a garden around our yard, painstakingly planting flowers and bushes that we love to see come to life during the warm months. Every year we would plant and replant the ones that did not grow back. I would not call us very adept at growing a garden, but every year we put in our due diligence and hope that the perennials will come back healthy and bigger than before.

While it’s true that tap water can help plants grow healthy, rainwater is actually much better for your garden. We have noticed that after rain falls, plants take on a greener, cleaner, and more lush appearance. This has to do with the chemical differences between rainwater and tap water. Drops of rain are rich in oxygen, which serves as a safety net in case soil is heavily saturated after heavy rain. Tap water does not have that much oxygen, and when too much of it is poured on plants, root rot occurs as a result of anaerobic soil conditions.

Whatever the reason, my husband and I are very proud of our growing garden. It took a lot of trial and error to get it right, but finally, after all these years, we have a garden that we are very proud of. We have taught our sons to garden with us and hope that when they have their own home someday, they have the tools to create a beautiful garden for themselves and their families.

On to our recipe for the day. Cornbread is one of our favorite foods. It is not just a side dish in the fall, it is one recipe that we can serve anytime of the year, sure to make us happy. This recipe calls for boxed corn muffin mix, making preparation a snap. I particularly love using boxed mixes that can be doctored up. The sour cream and cream cheese ensure a moist cake that is perfection in every bite. The garlic, paprika, and chives are the savory in this dish, and the ham, cheese, and corn add additional rich flavor and texture. This dish is crowd pleaser and one I think you will make again and again. Leftovers reheat incredibly well to boot!

This recipe is courtesy of The Cookie Rookie and will serve 6 people who will surely want seconds!

Ingredients for Loaded Cornbread Casserole:

½ white onion diced
4 oz cream cheese
1 tsp minced garlic
16 oz corn
1 cup diced ham
2 box jiffys corn muffin mix
2 eggs beaten
⅔ cup milk
¼ cup sour cream
½ tsp paprika
1 tsp pepper
½ cup shredded cheddar cheese
2 tbsp chives garnish

Preheat oven to 350*

Dice onion and mince garlic.

Add to a sauce pan and cook to soften about 2 minutes.

Add cream cheese and stir until melted.

Then, stir in 8 oz of corn.

Remove from heat

In a large bowl, mix all ingredients together.

Spread evenly into a 9×13 casserole dish.

Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown, or for a more “bread-like pudding, leave it in for 60 to 65 minutes.

Garnish with chives and enjoy!

It’s that simple!

Spicy Baked Pasta with Cheddar Cheese

Mar. 29
2021

We’ve all heard of “comfort food,” but what is it really? At its most simple, comfort food refers to an emotionally satisfying dish: ice cream, mashed potatoes, french fries, lasagna… The list goes on! Especially in these times, we may look into the fridge at all the healthy food, but when it comes right down to it, what we really want is a hamburger, a big bowl of pasta or a nice big piece of cake.

Comfort foods are usually foods that are high in fat, sugar, and salt, which can make our brains stimulated by these wonderful flavors, but the satiety is often temporary. Put simply, these foods just make us feel good. Let’s face it, sometimes a salad, fruit cup, or glass of water is not our idea of comfort food. With that said, comfort can certainly be healthy too–one of my favorites is chicken soup. It is a great source of vitamins and minerals, and provides a healthy amount of fat. These benefits can help us with the symptoms of colds, flu, and congestion. Hydration is very important in treating these symptoms and chicken soup, as a liquid, helps to hydrate as the broth includes salt and electrolytes that help with retention.

But everybody’s comfort foods are different. Some may enjoy a hot tuna melt, warmed up chocolate chip cookies, or a delicious bucket of chicken wings. Comfort foods can often be associated with members of our family, happy occasions, or our caretakers. Dr. Shira Gabriel found that “there is a strong relationship [between] what you were served as a kid and the food we later on associate with comfort food as adults.”

We are all a little bit stressed and depressed these days. But if you find a healthy comfort food, or at least substitute some healthy ingredients, it can be a nutritious family meal. As Dr. Fernando Gomez-Pinilla states, “Food is like a pharmaceutical compound that affects the brain. The more balanced you make your meals, the more balanced will be your brain functioning.”

This is one satisfying comfort food that may be a healthy alternative for you. This delicious pasta is enhanced by the flavor of the leeks, broccoli rabe, and yummy cheddar cheese. The heavy cream makes it gratifying, and the crushed red pepper flakes give it a nice little kick. The chives are the perfect savory goodness. It is then topped with delightful breadcrumbs that hit the spot for this satiating dish. Use it as a side or main, you will love it either way.

This recipe comes courtesy of Epicurious, and it will make 6 to 8 servings for people who will want to keep this recipe for a day when they need their own comfort food.

Ingredients for Spicy Baked Pasta with Cheddar and Broccoli Rabe:

Kosher salt
1 lb. rigatoni, ziti, or fusilli
8 Tbsp. extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
Freshly ground black pepper
1 tsp. (or more) crushed red pepper flakes
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped
1 cup heavy cream
12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided
1 cup chopped chives, divided
1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

Preheat oven to 425°F.

Bring a large pot of water to a boil, then add a generous amount of salt.

Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions.

Drain pasta, reserving 1 cup pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going.

Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high.

Add leeks and season with salt and black pepper.

Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate.

Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.

Season with salt and black pepper.

Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes.

Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well.

Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there).

Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper.

Scatter over pasta, then sprinkle evenly with remaining cheese.

Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes.

Let cool slightly.

Scatter remaining chives over pasta just before serving.

It’s that simple!