Sides | Simple By Cindy

Cavatappi with Broccoli Rabe

Apr. 14
2017

This recipe is a go-to for a quick and easy weeknight dinner. There are several different chefs who publish this recipe, and each have their own unique version.

This particular recipe caught my attention because of the addition of anchovies. Fortunately, it lived up to all my expectations.

Combined with the red pepper flakes, the anchovies gave the dish a nice “edge” to the flavor. It helped to take out that “bitter bite” you often get with broccoli rabe.

This original recipe is courtesy of Martha Stewart. I did make a few changes to the process, however. While this dish was initially prepared with orecchiette pasta, I found that it could be made with any short cut pasta, such as ziti, or cavatappi, It just so happened that they had freshly made cavatappi in the refrigerated section of my supermarket, so I decided to use it as a substitute. Because my family loves anchovies, I used a little more that Martha did. Of course I also used a little bit more garlic as well ( and you should too) and squeezed in a half of a lemon. I also changed the instructions to make it a little easier for you to follow.

This recipe says it will serve 4 people, but I think it can easily serve 4-6.

Ingredients for Cavatappi with Broccoli Rabe

1 1/2 lbs. broccoli rabe, rinsed and cut into small pieces
1 pound cavatappi pasta (I used cavatappi, you can use any pasta you prefer)
1/4 cup olive oil
3 cloves garlic, minced
5 anchovy fillets
1/8 to 1/4 tsp. crushed red pepper
1/3 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Lemon wedges, for serving

Bring a large pot of water to a boil; salt generously. Add broccoli rabe.

Prepare a bowl with a generous amount of ice and cold water.

Cook the broccoli rabe until leaves are wilted, about 1 -2 minutes. Using a slotted spoon transfer broccoli rabe to ice bowl to stop cooking process.

Return water to a boil,, and add pasta; cook 2 minutes less than package instructions.

RESERVE 1 CUP OF PASTA WATER.

Drain pasta and set aside.

Heat oil in a large skillet over medium-low heat.

Add anchovy fillets and cook them until they melt, about 3-4 minutes. Add garlic and cook for 30 seconds. Add crushed red pepper and broccoli rabe.

Cook until heated about 4-5 minutes.

cavataappi broccoli rabe in pot with anchovies

Add pasta to the broccoli rabe mixture; toss to combine.

Pour in the reserved pasta water, a little at a time, until you reach the desired thickness of the sauce.

Season with 1 tsp. of salt and 1/2 tsp. pepper.

Sprinkle with Parmesan cheese.

Garnish with lemon wedges.

It’s that simple!

Roasted Carrots and Onions

Apr. 10
2017

The simplicity of this recipe is apparent as you read the ingredients and the directions. Don’t let that fool you; this dish packs a big amount of flavor and bite.

Peeling the carrots takes a little effort in this delicious side dish, but it is worth it! The onions and lemon juice give it a nice twang, while the allspice adds a savory depth to the flavor. This tasteful, well-seasoned dish would be a welcome addition to any main dish.

This recipe is courtesy of the Food Network Magazine. It will serve 4 happy people who will get a delightful “kick” enjoying this flavorsome carrot dish.

Ingredients for Roasted Carrots and Onions

8 carrots, peeled and cut into 1-inch strips
1 red onion, chopped
1 tbsp. walnut oil
1/8 tsp. allspice
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup raisins
1/4 cup water
1/4 cup of chopped walnut
Juice of 1 lemon
1/4 cup chopped parsley for garnish

Preheat oven to 425.

Toss cut carrots with onion, walnut oil, allspice, salt and pepper.

Carrots with onion walnut oil salt and pepper

Place on a baking sheet and roast for 10 minutes.

Soak the raisins in water.

When the carrots come out of the oven, toss with the raisins and walnuts.

Continue to roast for another 10 minutes.

When carrots are finished roasting, toss with the lemon juice, salt and pepper to taste.

Garnish with the chopped parsley.

It’s that simple!

Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes

Apr. 3
2017

This wonderful recipe can be prepared either as a side dish or a salad. It is adapted from Cooking Light, with a few alterations.

Feel free to buy medium-thick or thin asparagus; it does not make a difference. When preparing asparagus, you should lightly peel them to get the woody exterior off. Although many people do not agree with me, I feel very strongly about this. Do your research. In order 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.

When I visit my sister-in-law, Shelley for the holidays, she always makes an asparagus dish… for forty people! I peel every single one without complaining. She initially thought I was crazy, but after she did her research, she agreed. This year, I bought her a new, amazing peeler, just so I can use it!

I hope you will consider this the next time you are preparing it. No complaining!

This recipe is thoroughly enjoyable. It will serve 4-6 people who will be very fond of this new way to appreciate asparagus.

Ingredients for Roasted Asparagus

2 lbs. medium-thick asparagus, trimmed and cut diagonally into thirds
2 tbsp. olive oil, divided
10 oz. small ripe cherry tomatoes, cut in half and divided
1/2 cup walnut halves, coarsely chopped, and divided
1/4 cup unsalted chicken broth
6 anchovy fillets, chopped
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, shaved or grated

Preheat oven to 400.

Toss asparagus with 1 tbsp. oil, 1/2 tsp. kosher salt, lemon zest and juice.

Roasted asparagus with walnuts asparagus salt lemon juice

Place in oven to roast for 12-15 minutes. You want to take it out when it is crisp, so set your timer!

Remove from the oven and place in a medium size bowl.

Toss asparagus with half of the tomatoes and 1/4 cup of the walnuts.

roasted aparagus with walnuts asparagus, tomatoes walnuts

Place remaining tomatoes in a saucepan with the chicken broth, anchovies, and 1 tbsp. of olive oil.

Bring mixture to a boil, cover and reduce heat to simmer for 12-15 minutes or until tomatoes are soft.

Roasted aspargus with walnuts tomatoes anchovies

Remove pan from heat and let it cool slightly.

Transfer tomato mixture to a food processor add 1/2 tsp. of salt, pepper and 1/4 cup of the walnuts. Process until smooth.

Pour over the asparagus mixture, and toss to coat.

Let stand at room temperature for 15-30 minutes before serving.

Place on a serving platter and sprinkle with Parmesan cheese.

It’s that simple!

One-Pan Pasta with Ricotta and Artichokes

Mar. 27
2017

This recipe is so simple that it uses one pan from the start to the finish. My kind of dish!

The artichokes, mushrooms and the fire roasted tomatoes make this recipe unique. They add so much flavor and character to each portion. The ricotta cheese gives it a flavorful dimension, while the melted mozzarella cheese adds a wonderful, creamy lushness to every yummy bite.

This is a healthy and delicious meal that you can prepare for family or friends.

Make sure to measure out all the ingredients before creating this dish. This makes the process go more smoothly. This one-skillet dish is perfect for a quick and easy weeknight dinner. My family loved it and I am sure yours will too!

This recipe is courtesy of Cooking Light and will serve 4-6 people who will be delighted with each and every bite.

Ingredients for Pasta

1 tbsp. olive oil
1 cup onion, chopped
8 oz. mushrooms, sliced
4 garlic cloves, sliced
2 1/2 cups unsalted chicken stock
1 1/2 cups frozen artichoke quarters, thawed
3/4 tsp kosher salt
1/2 tsp. freshly ground pepper
1 (14.5-oz.) can unsalted fire-roasted tomatoes
1 (9-oz.) package refrigerated fresh fettuccine
1/2 cup part-skim ricotta cheese
3 oz. fresh mozzarella cheese, torn into small pieces
1/4 cup fresh basil

Preheat broiler to high.

Heat a large skillet over medium-high heat. Add oil. Swirl to coat.

Add onion, mushrooms, and garlic; cook 7 minutes, stirring occasionally.

Add stock, artichokes, salt, pepper, tomatoes and pasta; bring to a boil.

Stir to combine.

Cover; reduce heat to low and simmer 8 minutes or until pasta is tender.

Dot pasta mixture evenly with ricotta and mozzarella cheeses.

Place pan under broiler.

Broil mixture 2 minutes or until cheese melts.

Sprinkle evenly with basil.

It’s that simple.

Garlic-Lemon Green Beans with Toasted Bread Crumbs

Mar. 20
2017

This recipe combines so many ingredients that I love: lemon, garlic, toasted breadcrumbs and Parmesan cheese. You can add these ingredients to any vegetable, and it would be outstanding.

This is another quick dish that is easy to prepare and packs in a lot of good taste. I added the lemon zest (you can always omit it) just to give it that extra zing. You can also omit the Parmesan cheese if you keep kosher, it will still taste wonderful.

You need to watch your timing here. The green beans are thin and can easily be overcooked. You want to remove them from the heat as soon as they start turning a bright, beautiful green color. They also need to have that nice “crunch” to them as well.

This recipe is courtesy of The Cook’s Ilustrated Cookbook and will serve 6-8 people who will love this new way of enjoying their vegetables!

Ingredients for Green Beans

1/2 cup breadcrumbs
3 tbsp. unsalted butter
2 tbsp. grated Parmesan cheese
Salt and pepper
6 garlic cloves, minced
2 tsp. all-purpose flour
1 tsp. minced fresh thyme
1/8 tsp. red pepper flakes
1 1/2 pound green beans, trimmed
1 cup low-sodium chicken broth
1 tbsp. lemon juice
Zest of 1 lemon

Melt 1 tbsp. butter in 12-inch nonstick skillet over medium-high heat.

Add breadcrumbs and cook, stirring frequently, until golden brown, 3-5 minutes.

garlic lemon green beans breadcrunbs brown

Transfer to medium bowl and stir in Parmesan, 1/4 tsp. salt, and 1/8 tsp. pepper; set aside.

garlic lemon green beans breadcrumbs and parmesan

Wipe out skillet.

Add remaining 2 tbsp. butter, garlic, and 1/4 tsp. salt.

Cook over medium heat, stirring constantly, until garlic is golden, 1 to 2 minutes.

Stir in the flour, thyme, and pepper flakes, then add green beans.

garlic lemon green beans garlic salt, thyme and pepper flakes

Add the chicken broth, lemon juice and zest, increase heat to medium-high, cover and cook until beans are tender, about 4 minutes.

garlic lemon green beans green beans added

It’s that simple!