Sides | Simple By Cindy

Roasted Asparagus with Browned Butter and Balsamic Sauce

Apr. 23
2018

My path to becoming the cook I am today has been full of adventures and learning experiences. This journey is never-ending, because there is no such thing as the perfect cook, so I continue to improve by reading and listening closely to the chefs that taught me. Whatever I learn, I incorporate into my everyday cooking. Much like my mentors, I have always been one to appreciate attention to detail when preparing a dish. This recipe calls for that, and although having to peel asparagus seems like an agonizing chore, it really changes the taste and look of it.

You can buy medium-thick or thin asparagus, it does not make a difference. The quality of your peeler does make a difference, so make sure to buy a very good one. When preparing asparagus, you should always lightly peel them to get the woody exterior off. Although some people do not agree with me, I feel very strongly about this. For asparagus to have a clean, delicate flavor, they should be shaved slightly. Peeling asparagus doesn’t just make it look prettier, it makes a greater portion of the stalk more tender and edible.

Now you are ready to prepare this delicious dish. The balsamic compliments the asparagus ever-so-gently, enhancing the sweetness of the asparagus with the savory goodness of the sauce. It takes minutes to prepare, and yet tastes like you spent all day brewing it. This is a healthy, short-on-time “must try”.

This recipe will serve 4-6 people who will be delighted with the delicate asparagus and this divine, luscious sauce.

Ingredients for Roasted Asparagus with Balsamic Sauce

1 bunch asparagus, lightly peeled and trimmed
3 tbsp. olive oil
2 garlic cloves, chopped
2 tbsp. butter
Zest of 1/2 lemon
Juice of 1/2 lemon
3 tbsp. balsamic vinegar
1 tsp. soy sauce
1 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400F.

Mix asparagus in a bowl with olive oil, garlic, lemon juice and zest.

Arrange on baking sheet, sprinkle with salt and pepper.

Bake asparagus for 10 minutes, or until you see them become bright green.

Melt the butter in a saucepan over medium-heat.

Continue to cook on low heat until butter begins to turn brown, about 5 minutes.

Turn heat to low and pour in balsamic vinegar and soy sauce.

Cook for 1 minute, and immediately pour over asparagus.

It’s that simple!

Citrus Rice Salad

Apr. 16
2018

I know that it is technically Spring, but it sure doesn’t feel like it. I am ready to say goodbye to these cold, windy days, and hello to the trees and flowers blooming. Making recipes like this one helps to curve my anticipation, which I really enjoy. Above all else, I love the crisp, yet comforting smell of springtime air.

I am so looking forward to all the beautiful fresh produce in the market, as well as the few I grow on my own. Although we are able to get most produce year-round now, there is something so satisfying about visiting the farmers market on a lovely spring afternoon.

The tart and tang of citrus makes me think of spring and summer. Since I am a lover of all things acidic, I couldn’t pass up making this recipe. The vinaigrette is the star of the recipe. It is packed with so much flavor your taste buds will tingle awaiting each bite. The combination of lemon and orange juice is perfect in every way. It is a delicious addition to the basmati rice, and I couldn’t eat enough of it.

This is definitely a short-on-time recipe. The rice cooks fast, it is easy to prepare and it all comes together quickly. There is no excuse not to whip up a batch of this refreshing dish.

This recipe is courtesy of Giada DeLaurentis and will serve 4-6 people who will be enthralled with this unique way of preparing a classic grain.

Ingredients for Citrus Rice Salad

1/2 cup of almonds
4 cups low-sodium chicken stock
1/2 tsp. kosher salt
2 tbsp. extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped flat-leaf parsley
1 lemon, zested
1 cup thinly sliced green onions

Ingredients for the Vinaigrette:

1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tbsp. fresh lemon juice (about 1 lemon)
2 tbsp. soy sauce
1 tbsp. honey
1 1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper

For the Rice Salad:

Preheat oven to 350°F.

Place an oven rack in the center of the oven.

Arrange the almonds in a single layer on a baking sheet.

Bake for 5-6 minutes until lightly golden.

Cool completely, about 15 minutes.

In a medium saucepan. bring the chicken stock, salt and oil to a boil over medium-high heat.

Stir in the rice.

Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes.

Remove the pan from the heat and let sit for 5 minutes.

Using a fork, fluff the rice and place in a large serving bowl.

Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds.

Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin.

Blend until smooth.

Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well.

Season with salt and pepper, to taste.

Garnish with the remaining lemon zest and almonds

It’s that simple!

Green Beans and Roasted Potatoes

Apr. 12
2018

I love to host, so tonight I had some friends over for dinner. Even though there were just six of us, it does still take some time to plan and prepare a menu. In the past, I would ask my guests to bring dessert because finding the time to prepare a third course was difficult and I wanted to pour my heart into the appetizer and entree.

Nowadays, entertaining comes easier to me and I try to make time to prepare the dessert as well. I’ll give you my secret: I bake my dessert the day before, which leaves ample time to make the main course the day of! I also usually choose a dessert I have made several times, so I don’t mess it up. This time, I chose to make flan, which I have done a countless number of times. No worries, right? Dessert, done. At least that’s what I thought while I was cooking in anticipation of my guests arrival.

The dinner was a success. That is, until it came time for dessert. My husband cut into the flan and it was a mushy gushy mess. I wouldn’t even call it flan! Luckily, he had brought home some pastries from the bakery that morning, which ultimately saved my dinner party.

Although my perfected flan dessert fell flat, we were still able to have a good laugh about it. A year ago, I would have been mortified! Now, I can accept that things happen and sometimes there is no rhyme or reason for it.

I learned two lessons. One, there is nothing better than good company who can turn around a disaster. Two, next time I host I will make one dessert and have one brought over, just in case.

This recipe is one of the side dishes I prepared for my friends. I wanted to try something different and thought the combination of green beans and roasted potatoes was very unique. I used all my go-to ingredients, and I must say, this dish is worthy of any dinner, whether you are entertaining or just using it for a weeknight side.

The green beans have that tang from the lemon and that fiery burst from the red pepper flakes. The potatoes roast very quickly because they are small, so you need to keep an eye on them and check for that beautiful brown caramelization on the top. Put it all together, pour the sauce over it, and you have an amazingly savory side dish. This would be the perfect accompaniment to nearly any main dish.

This dish will serve 4-6 people who will relish in its many remarkable flavors.

Ingredients for Green Beans and Potatoes

1 pound green beans, trimmed and washed
1 1/2 pound small red and gold potatoes, halved
2 tbsp. olive oil
2 garlic cloves, minced
1 medium yellow onion, thinly sliced
1/4 tsp. crushed red pepper flakes
2 cups chicken broth
Juice of one lemon, divided
Zest of 1/2 lemon
1 tbsp. butter
1/4 cup Parmesan cheese

Heat oven to 425°F.

Place potatoes on a baking sheet, halved sides up.

Sprinkle with salt and pepper, and squeeze on the juice from one-half a lemon.

Roast for 15-20 minutes, until they are browned.

Remove from oven and set aside.

Meanwhile, heat oil and butter in a saucepan over medium-high heat.

Add onions and cook for 4-5 minutes, or until you see them turning slightly brown on edges.

Add garlic and red pepper flakes and cook for 1 minute.

Add stock, salt, lemon zest and remaining half of the juice.

Add green beans and stir occasionally until they turn bright green, about 5 minutes.

Remove the green beans from the saucepan and place on a serving dish.

Add the potatoes.

Bring liquid in saucepan to a boil and cook until liquid has reduced, about 5 minutes.

Pour the liquid over the green beans and potatoes.

Sprinkle Parmesan cheese over green beans and potatoes.

Stir to combine.

Serve hot.

It’s that simple!

Brown Sugar Cookies

Apr. 5
2018

Do you ever get the urge to indulge in a perfect cookie and a tall, cold glass of milk? Look no further, I’ve got just the cookie you crave.

Cookies are just about everyone’s favorite treat. Their size makes it easy to bring them anywhere you go, and their versatility makes them a great option for breakfast, a snack or desert.

Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment. For all my fellow cookie enthusiasts, these cookies are without contestation the best I have ever had.

Browning the butter takes the complexity of this treat to a whole new level, making them even more delicious and addicting. It is not very hard to do. It is important, however, to watch the butter carefully while you are browning it in the pan. Do not take your eyes off of it, because you may end up with unappetizing, burnt butter. Take the pan away from the flame as soon as you see the butter turning a golden brown, because it will cook a bit more after you remove it from the heat.

The browned butter adds an indescribable warmth to the flavor of the cookie, and is complemented by the delightful texture of the brown sugar crust on the outside. I must also mention, the smell of these cookies baking is enough to make anyone drool.

These cookies are easy to prepare and if you or a loved one have a sweet tooth, you need to add them to your repertoire. The flawless contrast of their chewy inside and crunchy outer layer make them worth every minute of preparation!

This recipe is courtesy of The Perfect Cookie, by America’s Test Kitchen. It will make about 24 perfect cookies that your family and friends will quickly devour.

Ingredients for Brown Sugar Cookies

14 tablespoons unsalted butter
2 cups plus 2 tbsp. unbleached, all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 3/4 cups packed dark brown sugar, plus 1/4 cup for rolling
1/2 tsp. salt
1 large egg plus 1 egg yolk
1 tbsp. vanilla extract
1/4 cup granulated sugar

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper. Set aside.

Melt 10 tablespoons butter in 10-inch skillet over medium-high heat.

Continue to cook, swirling constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer browned butter to a large bowl and stir in remaining 4 tablespoons butter until melted; let cool for 15 minutes.

In a medium bowl whisk the flour, baking soda and baking powder together in a bowl.

Whisk 1 3/4 cups brown sugar and salt into cooled browned butter until smooth and no lumps remain, about 30 seconds.

Whisk in egg, egg yolk and vanilla until incorporated, about 30 seconds.

Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute.

Combine remaining 1/4 cup brown sugar and granulated sugar in a shallow dish.

Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; space dough balls 2 inches apart on prepared sheets.

Bake cookies, 1 sheet at a time, until edges have begun to set but centers are still soft, puffy and cracked (cookies will look raw between cracks and seem undone), 12 to 14 minutes, rotating sheet halfway through baking.

Let cookies cool on the sheet for about 5 minutes and then transfer to wire rack.

Let cookies cool completely before serving.

Store in an airtight container for 3-4 days at room temperature.

It’s that simple!

Parmesan-Roasted Broccoli

Apr. 2
2018

Well, here in the North East we kicked off the first day of spring with a huge snowstorm. Everyone here, even though they got the day off of work or school, was disappointed by the weather to say the very least. I think the majority of us would have been much happier with a warm day that was sunny and bright. There is something about those sunny days that truly lifts us up and makes us cheerful. The day following the snowstorm began as cold and dreary as the day before, but as the day went on it became more sunny, and therefore more hopeful. Spring may well be on its way, finally!

Until spring is fully here, if I am stuck in the house I bake and cook all day! I know that does not seem fun to many of you, but while I do love the spring and summer, I also love the days when I can stay in the house and cook to my heart’s content. In the midst of our first day of the spring storm, that’s exactly what I did, so I will have some great new recipes to share with you.

This particular recipe spoke to me because it has all the essential ingredients I use when I roast broccoli. Olive oil, garlic, lemon zest and lemon juice are a constant when I am cooking almost any vegetable. The recipe’s author, Ina Garten, takes these staple ingredients and transforms this dish into something truly unique and special. Honestly, she is one person I would love to have lunch with. Everything she does is sheer perfection!

The addition of roasted pine nuts, Parmesan cheese and basil gave my go-to-recipe another depth of flavor that I will be using frequently in the future. The pine nuts give it a crunchy texture, and the basil added a savory essence. I will also be including directions to roast the pine nuts for those of you who are not familiar with the process. This dish is outstanding and undoubtedly blog-worthy.

This recipe is courtesy of Ina Garten and will serve 6-8 people who will love eating their broccoli with the added crunchy goodness!

Ingredients for Parmesan-Roasted Broccoli

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. julienned fresh basil leaves (about 12 leaves)

For the Roasted Pine Nuts:

Preheat oven to 350°F.

Place pine nuts in aluminum pan or baking dish and place in oven for 8 to 10 minutes.

Set your timer for eight minutes and check them, because the temperature and cooking time will vary and they burn quickly!

For Roasting the Broccoli:

Preheat the oven to 425°F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Cut the larger pieces through the base of the head with a small knife, pulling the stalks apart.

You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.

Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan cheese and basil.

Serve hot.

It’s that simple!