Sides | Simple By Cindy

Cheese and Pepper Jalousie

May. 15
2017

Are you wondering what a jalousie is? So was I! Jalousie is a kind of window treatment; it is a blind with adjustable slats that admit light and air, while excluding direct sun and rain.

Hmmmm. An interesting name for a recipe. What is the connection?

If you read the recipe, you will see that the top layer of the pastry is cut into thin, connected lines. This lets the pastry expand. While it expands the heat is able to flow through it so it cooks evenly, while allowing none of the ingredients to fall out.

I am pretty sure that is how this recipe got its name. Some creative thinking, I must say! I love people who can think like that.

This recipe is extraordinary in so many ways. The way the cheeses blend with the roasted peppers make your taste buds want to dance. The puff pastry adds a light, flaky consistency to this cheesy delight. It makes your kitchen smell like heaven and it is a beautiful sight when you take it out of the oven. This dish is vey easy make, and you should put it on your to-do list very soon.

This recipe is courtesy of Cookstr.com. It says it will serve 4 people, but I think it will serve at least 6. However many people you serve they will be on cloud nine when you indulge them with this dish!

Ingredients for Cheese and Pepper Jalousie

1 (17.3 ounce) box thawed frozen puff pastry
All purpose flour for dusting
3 tbsp. sun-dried tomato paste
1 cup sharp Cheddar cheese, shredded
1 (10 ounce) jar sliced roasted bell peppers, drained
4 oz. mozzarella, thinly sliced
Freshly ground black pepper
1 egg, slightly beaten, or milk, to glaze

Preheat oven to 425.

Place slightly dampened parchment paper on a large baking sheet. Set aside.

Roll out one sheet of the pastry on a lightly floured surface. Trim into a 10 x 6 inch rectangle.

Place it on the parchment paper.

Roll out and trim the remaining pastry to a 10 x 7 inch rectangle. Lightly dust it with flour, then fold it in half lengthwise.

Make cuts 1/2 inch apart along the folded edge to within 1 inch of the folded outer edge.

Unfold.

Spread the tomato paste over the pastry on the baking pan, leaving a 1 inch border from the sides.

Top it with the cheddar cheese. Pat the pepper slices dry with paper towels, then arrange them on the cheddar.

Sprinkle with the mozzarella and season with pepper.

Brush the edges of the pastry with water. Carefully place the remaining pastry over the filling and press the edges together to seal, trimming the excess pastry.

Brush with beaten egg or milk.

Bake for 25 minutes or until pastry is golden brown and crisp.

Let cool for 5 minutes, then slice and serve.

It’s that simple!

Spiced Orzo with Spinach

May. 11
2017

This is a lovely Mediterranean style side dish that can accompany any main course. I happened to come across it searching for “orzo” recipes. Orzo is a short cut pasta, and looks like a thick piece of rice. It is a very versatile pasta, as it can be used in soups, salads, casseroles, or simply alone.

The combination of spices caught my eye. Cumin and coriander are found in many Middle Eastern cuisines. You rarely see them in a pasta dish. I just learned that coriander is the seed of a cilantro plant. I am just a wealth of information today!

I loved this recipe. The spices blended perfectly and the result was a savory and delightful pasta. It is very simple to prepare. The orzo and spinach cook quickly. Just watch the spinach closely; you do not want to overcook it. Set your timer! I do not like cilantro, so I used parsley for this recipe.

This recipe is courtesy of Cookstr.com and will serve 6 people who will be thrilled with the spices in this wonderful dish.

Today’s Hint: Place a wooden spoon over a pot to prevent the water from boiling over.

Ingredients for Spiced Orzo with Spinach

8 oz. orzo
1 1/2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of cayenne
6 oz. baby spinach leaves, washed, but not dried
4 tbsp. chopped cilantro or parsley
Kosher salt and freshly ground pepper

Bring a large pan off salted water to a boil.

Add the orzo and cook until tender, according to package instructions.

Meanwhile, heat the olive oil in a large saucepan over medium heat.

Add the onion and cook, about 3 minutes, until softened.

Stir in the garlic, coriander, cumin, and cayenne, if using, and cook for 1 minute more.

spicey orzo oinioons, garlic, coriander, cumin

Stir the spinach (with the water clinging to its leaves from washing) into the saucepan.

Drain the orzo well, shaking off any excess water.

Add the orzo to the spinach mixture and mix well.

Stir in the cilantro (or parsley) and season with salt and pepper.

Transfer to a serving bowl. Serve hot or cooled.

It’s that simple!

3-Ingredient Lemony Green Beans with Frizzled Leeks

May. 1
2017

I am always looking for something different to make as a side dish. This recipe appealed to me because it had fried leeks in it, which I thought would be a delicious addition. And yes, it was!

There are not many ingredients in this dish, yet it is filled with great flavor. The bonus for me of course, is the lemon zest and juice. These will always be staples in my cooking repertoire. The leeks added a wonderful crunch and texture that was thoroughly enjoyable in every bite. As I frequently say, “anything fried is good”, and it is. The fried leeks did not disappoint.

Remember, it only takes a few minutes for the beans to boil and become that beautiful bright green color. Remove them from the pot and immediately place them in a bowl of ice water. You want them to have that perfect crunch when you bite into them.

The combination of the vegetables in this dish is heavenly and I am sure you are going to enjoy it as much as I did. This recipe is courtesy of Epicurious.com and will serve 8 people who will love the yummy fried leeks!

Ingredients for Lemony Green Beans

2 1/2 pounds green beans, preferably haricot verts, trimmed
1 tsp. kosher salt
3 lemons
2 large leeks, white and light green parts only
1 1/2 cups extra-virgin olive oil
1/2 tsp. freshly ground black pepper

Cook green beans in a large pot of (very) salted water, until crisp tender, 5-7 minutes.

Lemony Green beans Beans in boiling water

Prepare a large bowl filled with ice water.

Drain the green beans and immediately transfer to the bowl filled with ice water.

Drain again and pat dry. Set aside.

Meanwhile, zest the lemons to yield 1 tablespoon zest. Juice the lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges.

Cut leeks crosswise into 4″ sections, then slice lengthwise into matchsticks.

Heat oil in a large deep-sided skillet over medium-high until shimmering.

Cook half of the leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt.

Repeat with the remaining leek; reserve oil in skillet.

Cook green beans , pepper, lemon zest, and remaining teaspoon of salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes.

Add lemon juice and toss to coat, then transfer to a platter.

Drizzle about 1/2 cup of oil from pan onto green beans.

Top with leeks and serve with lemon wedges alongside.

It’s that simple!

Broccoli Rabe with Garlic and Toasted Breadcrumbs

Apr. 24
2017

I am a serious broccoli rabe lover. Regardless of how it is prepared–steamed, roasted, or sautéed, I could probably eat it several times a week.

I decided to research some recipes and come up with one that I thought was delicious and blog-worthy. I think this one is.

There are two important things to remember when making broccoli rabe. The first is to cook it until it is a beautiful bright green color, and the second is to immediately pour it into an ice bath to stop the cooking process. Blanching the broccoli rabe like this takes out the bitter taste sometimes associated with it.

I also prefer to make my own breadcrumbs. But, if you are short on time, feel free to use the store bought kind, unseasoned.

Of course I added the usual lemon juice and zest. Why not? It’s all good!

The result is a delightful and thoroughly scrumptious dish. It is easy enough to prepare for any weeknight dinner, and delicious enough to serve for company. The toasted breadcrumbs, combined with the lemon, truly bring out the distinctive flavor of the broccoli rabe. It is a “must try” for sure.

This recipe will serve 4-6 people, who may become new broccoli rabe lovers.

Ingredients for Broccoli Rabe

2 tbsp. kosher salt, plus 1 tsp. set aside
1/2 tsp. pepper
1/2 cup extra-virgin olive oil, divided
1 pound of broccoli rabe, trimmed and washed
4 cloves of garlic, chopped
1 cup of breadcrumbs, preferably homemade
1/4 tsp. crushed red pepper flakes
Zest of 1 lemon
Juice of 1/2 lemon

Bring a large pot of water to boil. Toss in 2 tablespoons kosher salt.

Prepare a large bowl with ice and water.

Place broccoli rabe in boiling water for 1-2 minutes, until it turns bright green, take it out and place immediately in ice water.

Brcooli rabe, breadcrumbs broccoli steaming in pot

In a large skillet, put 1/4 cup of olive oil over medium-low heat.

When oil is warm, add the garlic and cook for 1 minute.

Add the breadcrumbs and red pepper flakes and cook until the breadcrumbs are golden, about 5 minutes.

Broccoli rabe breadcrumbs, breadcrumbs toasting

Remove the breadcrumb mixture from the skillet and set aside.

Wipe out skillet with a paper towel.

Add remaining 1/4 cup of olive oil to the skillet.

When oil is warm, toss in the broccoli rabe, lemon zest and juice.

Broccoli rabe breadcrumbs, broccoli in pot with lemon zest

When the broccoli rabe is warm, toss in the breadcrumb mixture and heat well, about3-4 minutes.

Broccoli rabe breadcrumbs in pot with breadcrumbs

Transfer broccoli rabe to a serving plate and serve warm.

It’s that simple!

Roasted Asparagus with Hard Boiled Eggs

Apr. 17
2017

I found this recipe while searching for an egg side dish. Since I love both of the main ingredients in this dish, I decided to give it a try. The truth is, I love eggs with anything. No matter what the recipe, if it is topped with an egg, I’m in!

Europeans have popularized the use of eggs in their food. I had my first experience with eggs on pasta, meat and vegetables while in Europe. If they are offered in a restaurant here in the United States, I dive at the chance to order them.

So why not try to make a recipe with eggs? Well I did, and this recipe did not disappoint. I am pretty sure you are going to agree with me on this one.

This wonderful side could not be any simpler. It has a minimal amount of ingredients, and is very easy to make. This adds up to a perfect side dish you can whip up in minutes (and I mean that – it takes about 5 minutes of prep-time!).

I thought the combination of the asparagus, eggs and the dressing, were delightful. It is low in calories, and a very healthy choice to make for dinner any night of the week. Go ahead and give it a try! I think you are really going to like this one!

This recipe is courtesy of Lauren Zembron at Healthyfoodforliving.com, and will serve 2-3 people who will love this “eggs with asparagus” side dish.

Ingredients for the Roasted Asparagus

1 lb. asparagus, lightly peeled
3 hard boiled eggs, chopped
2 tsp. olive oil, plus 1 more, divided
2 tsp. coarse grain dijon mustard
2 tsp. capers
Juice of 1/2 lemon
2 tsp. chives, chopped
1 tsp. salt, divided
1 tsp. pepper, divided

Preheat oven to 400.

Toss the asparagus with 2 tsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

Place in roasting pan and roast for 10-15 minutes. The asparagus spears are thin (especially after you peel them) and you want to take them out of the oven just when they start to turn bright green.

Cover eggs with water in a saucepan over high heat. As soon as the water comes to a boil, take the pan off the heat and cover. let it sit for 12 minutes. Drain and peel. Coarsely chop.

In a small bowl or bell jar, combine the 2 tsp. capers, juice of 1/2 lemon, 2 tsp. coarse-grain dijon mustard and 1 tsp. olive oil. Add the remaining salt and pepper and whisk or shake until combined.

Toss the asparagus with the dressing, lay them out on a plate, and top with chopped hard boiled egg.

Garnish with chopped chives.

It’s that simple!

Spring is here!