Sides | Simple By Cindy

Broccoli, Carrot and Gruyere Frittata

Aug. 28
2017

Everyone loves a good frittata. Whether you make it with vegetables, cheeses or meats, a frittata (the Italian word for omelet) is delicious!

To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Whichever ingredients you choose to incorporate into your frittata, you mustn’t forget the cream. If you omit it, your frittata will be rubbery and flat rather than fluffy and creamy.

Frittatas can be served hot, cold or at room temperature. They can be eaten just about any time of the day, as a main dish, side dish, or if cut up into small bites, as an hors-d’oeuvre. Even matzoh brie can be classified as a frittata (without the cream). The flexibility of this wonderful dish is endless.

This is one of my favorite frittata recipes. It will serve 6-8 people who will love this fluffy egg and veggie filled goodness!

Ingredients for Broccoli, Carrot and Gruyere Frittata

2 small heads of broccoli; stems removed and cut into small florets
1 carrot, 1/2 inch diced
1 red onion, 1/2 inch diced
2 cloves garlic, minced
1/4 cup of good olive oil
12 eggs (I used extra-large)
1 cup half-and-half
1 tsp. kosher salt
1 tbsp. unsalted butter
1/2 tsp. freshly ground black pepper
1/2 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated

Preheat oven to 425.

Toss the broccoli, carrots and onion with olive oil, salt and pepper.

Place broccoli, carrots and onions in a baking sheet.

Roast for 15 minutes.

Turn oven down to 350.

In a large bowl, whisk the eggs, half -and-half, and Parmesan together.

In an ovenproof sauté pan, melt the butter.

Add the garlic and cook for about 1 minute.

Toss in the roasted vegetables and stir for 1 minute.

Pour in the egg mixture and let cook for 2-3 minutes without stirring.

Take of the heat and sprinkle Gruyere cheese on top of egg mixture.

Place pan in oven and bake for 25-30 minutes until you see that it is puffed in the middle.

Serve while it is hot.

It’s that simple!

Tuscan White Beans

Aug. 21
2017

I love beans. I don’t make them that much, however, because they are very time consuming to cook. First, you have to soak them overnight and then simmer them on the stove. That being said, I think they are worth every laborious minute.

Cooking a pot of dried beans will make you wonder why you ever bought them in a can. In a pinch, to save time, this may seem like a good alternative. But considering all the disgusting additives and preservatives they put into the can, you may want to reconsider. I have been reading and learning about all the appalling ingredients that the FDA allows food companies to put in our food. If you haven’t been doing your research on this you should. It will shock you.

Beans are an excellent source of vitamins, minerals, and proteins. They are rich in fiber, potassium and complex carbohydrates. They are dehydrated which is why you need to soak them overnight before cooking them. They are flavorful, inexpensive and versatile.

This recipe is wonderful. The use of fennel gives the beans a savory flavor that is so satisfying and enjoyable. After soaking the beans overnight, the remainder of the recipe does not really take that long. You can use this same process with almost any kind of bean. I will definitely try this recipe again using a different kind of bean. I will warn you—once you have prepared dried beans this way, you will never buy a can of beans again!

This recipe is courtesy of Ina Garten and will serve 6 people who will be thankful for the time you spent making it.

Ingredients for Tuscan White Beans

1 pound dried white cannellini beans
1/4 cup good olive oil
4 cups chopped fennel; stalks, fronds, and core removed (2 large)
2 cups chopped carrots (4 carrots)
1 tbsp. minced garlic (3 cloves)
1 cup chicken stock
1 tbsp. fresh sage leaves
1 tbsp. minced rosemary leaves
2 tsp. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese

The night before, soak the beans in a large bowl with water to cover at least 2 inches. Cover and refrigerate overnight.

The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.

Add the fennel and carrots and sauté for 8-10 minutes, stirring occasionally, until tender.

Add the garlic and cook for one minute more.

Drain the beans and add them to the vegetables.

Add the chicken stock, sage, rosemary, salt and pepper and simmer, stirring occasionally, for 12 to 15 minutes , until creamy.

Stir in the Pecorino, season to taste, and serve hot.

It’s that simple!

Fusilli with Roasted Pepper, Garlic and Lemon

Aug. 14
2017

I am a big fan of making a meal out of the ingredients in my pantry and refrigerator. That is the origin of this recipe. A recipe should be used simply as a guide. Unless you are baking where it is imperative to follow every detail, feel free to change an ingredient if you do not have it. You might be surprised by the results! Your “new” recipe may become a family favorite.

I know you may roll your eyes when you read how long it takes to roast these peppers. They do take a while, but if you happen to have a jar of roasted red peppers on hand, use it! I had the red peppers in my refrigerator and needed to use them before they became inedible. Roasting red peppers is not on my list of favorite things to do. But, the result was worth the effort.

This recipe is delicious and, once the roasted peppers were cooked, came together easily. You can always add some Parmesan-Reggiano cheese to top it off. That would make the dish even more delicious!

This recipe will serve 4-6 people who will be ecstatic that you had these ingredients in your pantry!

Ingredients for Fusilli with Roasted Pepper, Garlic and Lemon

3 tbsp. extra-virgin olive oil
3 red bell peppers, roasted and cut into slices
4 cloves garlic, minced
1 package fusilli pasta
1 tbsp. butter
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup breadcrumbs
1 tsp. red pepper flakes
1 tsp. kosher salt, plus 2 tbsp. more for pasta water
1/2 tsp. freshly ground black pepper

Preheat oven to 450.

Cut the red peppers in half and discard the seeds. Place them cut-side down on a baking sheet that has been lined with parchment paper.

Roast peppers for about 20-25 minutes, or until the skins are charred and wrinkled.

Let cool. Cut them into 1/2-inch slices.

Meanwhile bring a pot filled with water and 2 tablespoons of kosher salt to a boil.

Add the pasta and cook 2 minutes less than the directions on the package.

RESERVE 2 CUPS OF PASTA WATER! Drain the rest. Set aside.

In a large skillet, heat 3 tablespoons of the extra-virgin olive oil.

Add the breadcrumbs and cook until lightly browned.

Stir in the garlic. Cook for one more minute.

Toss in the lemon juice and zest, salt, pepper and red pepper flakes.

Add the roasted red peppers, stir to combine.

Pour in the pasta and 1/2 cup of reserved pasta water.

Keep adding small amounts of pasta water and stirring until you reach the thickness of the sauce you desire.

Serve warm or room temperature.

It’s that simple!

Roasted Cauliflower with Caramelized Onions

Aug. 11
2017

My blog has really become my go-to site for side dishes. Before I started writing it, I was always at a loss for a good side dish, especially on Thanksgiving! Now, when I am preparing for Thanksgiving, or for any other holiday, I search my blog for menu ideas. I hope you are all using my blog for menu suggestions as well. I only post the ones I know you will enjoy.

That being said, this cauliflower recipe is really special. It makes your taste buds waltz with delight! The caramelization of the onions, combined with the cauliflower, create a unique, bold flavor and a wonderful crispy texture. The depth of flavor in this dish is amazing. I can’t say enough about this recipe except that I hope you try it and experience it for yourself. This is a “keeper” and I will be making this repeatedly in the future. It is so simple and quick to make. Just cut up your vegetables, add the other ingredients, place them on a baking sheet and you have a luscious side dish to accompany with any weeknight meal.

This recipe will serve 4-5 lucky people who will thoroughly enjoy this dish.

Ingredients for Roasted Cauliflower with Caramelized Onions

3 tbsp. extra-virgin olive oil
1 large yellow onion, thinly sliced (about 2 cups)
1/2 tsp. kosher salt, plus 1/2 more set aside
1/4 tsp. freshly ground black pepper, plus 1/4 more set aside
3 tbsp. fresh lemon juice (from about 1 lemon)
1/2 tsp. lemon zest
1 garlic clove, finely chopped
1 head cauliflower, (about 1 1/2 to 2 pounds), cut into 1-inch florets
1/4 cup fresh parsley, chopped (optional)

Preheat the oven to 450.

In a skillet, warm 1 tbsp of the olive oil over medium heat.

Add the onions, salt and pepper. Stir to coat with oil.

Cook, stirring frequently until the onions are soft, and golden brown, (about 25-30 minutes).

Meanwhile, in a large bowl, mix together the cauliflower, garlic, lemon juice and zest, and extra salt and pepper. Stir to combine.

On a baking sheet covered with foil, spread the cauliflower evenly so there is one layer. Roast until the tops of the florets are browned, but not burned, about 10-15 minutes.

Combine the cauliflower and the onion mixture.

Place on serving platter and garnish with parsley.

It’s that simple!

Watermelon, Tomato and Cucumber Salad

Aug. 10
2017

In the past, I have tried to grow tomatoes and peppers in my garden. I have never been successful. Not ever. This year, my cousins told us they were trying a product called Earth Box. They suggested that I try it also.

To my amazement, I was soon growing tomatoes, cucumbers, cauliflower and red peppers! They all grew so well, I found myself with more of these vegetables than I had ever imagined!

Finding uses for all my lovely produce was quite the challenge! I had more cucumbers and tomatoes than I knew what to do with. Some I shared with friends, some I kept. They were delicious!

I remembered reading about this salad many times throughout the summer months. I thought I would give it a try.

You should too! I read through many recipes and combined the ingredients I liked the most, and came up with this delicious salad. It is great as an appetizer, a side dish or for brunch.

Whatever you decide to use it for, just give it a try! It really is delightful and I promise you will not be sorry!

Ingredients for the Salad

2 english cucumbers, peeled, seeds taken out and cut into
cubes
4 tomatoes on the vine, cored and chopped
1/4 seedless watermelon, cut into cubes
1/2 red onion, halved and sliced into thin moons
Juice of 3 limes
4 tbsp. olive oil
6 1/2 ounces crumbled feta cheese
2 tbsp. fresh oregano, chopped
2 tsp. salt

Cut lime into quarters to easily extract juice.