Sides | Simple By Cindy

Roasted Cabbage with Onions

Mar. 16
2017

No groaning here! This is a wonderful dish that is not only delicious, but healthy as well.

Cabbage is a vegetable known for it’s many health benefits; most importantly, its powerful antioxidant qualities, which boost skin health. Eating cabbage can help reduce the fundamental causes of premature aging (need I say more?). It also contains high levels of glutamine, which is a strong anti-inflammatory agent. So if you eat cabbage, it can reduce the effects of inflammation, joint pain and many kinds of irritants. It is also good for eye health and weight loss.

Have I convinced you yet?

It is also a very powerful brain food that helps boost mental function and concentration.

That said, this recipe is as fast and easy as it is delicious. The eight simple ingredients combine to make a wonderful side that can accompany any main dish. Just make sure that when you roast the cabbage, you get that rich brown caramelization to ensure a sweet, nutty flavor. My feature picture includes that beautiful browning process that may not look so appetizing, but is so important in the flavor of this dish.

Just try this fabulous roasted cabbage. You won’t be sorry.

This recipe will serve 4-6 happy, healthy cabbage lovers!

Ingredients for Roasted Cabbage and Onions

2 tbsp. olive oil
1 head green cabbage, sliced
1 onion, sliced
4 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
Zest of 1 lemon
Juice of 1 lemon
4 tbsp. butter or margarine , melted

Preheat oven to 450.

Slice the cabbage and place in medium bowl.

Add 2 tbsp. olive oil, 4 tbsp. butter or margarine, onion, garlic, red pepper flakes, zest and juice of 1 lemon.

Mix thoroughly.

Place on baking sheet in a single layer.

Bake in oven for 15 minutes, stir and bake another 15 minutes, until the cabbage begins to turn brown.

Serve hot.

It’s that simple!

Friday Night Pasta

Mar. 13
2017

The original sauce in this recipe was similar to a puttanesca sauce. I made a lot of welcome changes, however and if I do say so myself, my sauce is outstanding.

Since I am not a lover of olives, I did not include them in this recipe. If you are fond of them, feel free to use them.

One of the secrets to making this dressing is to brown the tomato paste. This adds another depth of flavor that makes this dish so special. It is easy to do, and I hope that you take the extra few minutes to do it. All you have to do is push the other ingredients to one side of the pan. Add the tomato paste to the other side and allow it to get a little brown and caramelized. When mixed with the other ingredients, you really have added a new dimension of flavor to the sauce.

All of these ingredients combine together to make an exquisite sauce that is perfect for any weeknight meal (not only Friday!). You can use any kind of pasta with it, as it will be just as enjoyable!

This recipe will serve about 6 very overjoyed pasta lovers.

Ingredients for Friday Night Pasta

1/4 cup extra- virgin olive oil
10 anchovy fillets
6 garlic cloves
3 tbsp. tomato paste
1 1/2 tsp. dried oregano
3/4 tsp. crushed red pepper
2 cups unsalted chicken stock
1 (15 ounce) can crushed tomatoes
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 package spaghetti
3 tbsp. capers
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Bring a medium size pot filled with water and a handful of kosher salt to a boil.

Add the pasta to the pot and cook for 2 minutes less than cooking time specified in directions.

RESERVE 1 CUP OF PASTA WATER.

Heat a large high-sided dutch oven over medium heat.

Place olive oil into the pan.

Add anchovies and cook until melted.

Place in oregano, red pepper flakes and garlic. Cook for 1 minute.

Friday pasta anchovies oregano pepper flakes

Move the oregano, red pepper flakes and garlic over to one side of the pan.

Add the tomato paste and brown for two minutes, turning as it browns.

Pour in the chicken stock and bring it to a boil.

Add the can of crushed tomatoes. Mix thoroughly.

Mix in kosher salt and pepper.

Let simmer for 5 minutes.

Add in the capers and pasta.

Pour the reserved pasta water a little at a time, until the sauce reaches the desired thickness.

Serve hot.

It’s that simple!

Italian Baked Beans

Mar. 8
2017

I am a lover of any kind of beans. Black beans, kidney beans, white beans—I enjoy eating all of them. Sometimes they can be time consuming to make because you must remember to soak them or cook them for long periods of time.

This recipe solves that problem. It is a comfort-food dish that is made with canned cannellini beans and a can of crushed tomatoes which I am sure you have on hand in your pantry. In fact, you probably have most of the ingredients right on your shelf.

The combination of the beans with the tomatoes and cheese result in spoonful after spoonful of warmth and enjoyment. It is beans disguised as an traditional Italian dish. The lemon juice and zest give it a nice “tang” and the crushed red pepper flakes add a little “kick”. The blending of all the ingredients is perfection!

It is a quick go-to weeknight dish, and just as delicious for company. This recipe will serve 6-8 people who will relish this new Italian baked bean recipe.

Ingredients for Italian Baked Beans

3 tsp. extra-virign olive oil
3 cloves garlic, coarsely chopped
1 large yellow onion, chopped
1 tbsp. lemon zest
2 tbsp. fresh lemon juice
1 28-oz. can crushed tomatoes
3 15-oz. cans cannellini beans, rinsed and drained
1 cup Parmesan cheese, divided
1/2 cup Fontina cheese, shredded or chopped
4 sprigs fresh oregano, chopped, plus 1 for garnish, whole leaves
1/2 -1 tsp. crushed red pepper
1 tbsp. kosher salt, divided
1 tsp. pepper, divided

Preheat oven to 400.

In a large skillet, heat olive oil over medium heat.

Add the onion, 1/2 tbsp. salt and 1/2 tsp. pepper and cook until translucent, about 4-5 minutes.

Add the garlic and cook for 1 minute.

Stir in the tomatoes (with the juice), lemon zest, lemon juice and oregano. Bring to a boil for 5 minutes or until thickened.

Stir in beans and 1/2 cup of Parmesan. Season with the rest of the salt and pepper and the crushed red pepper flakes.

Transfer to a 2-quart baking dish .

Top with remaining Parmesan cheese and Fontina cheese.

Bake 15-20 minutes, until the edges are just lightly browned.

Top with remaining oregano leaves.

It’s that simple!

Crusty Baked Shells and Cauliflower

Mar. 3
2017

This is another yummy, comfort food recipe from Ina Garten. I just love her new book, Cooking for Jeffrey. There are so many recipes in it that I can’t wait to share with you. Her instructions are easy to follow, and the dishes are quick to make and always delicious.

This recipe has a combination of ingredients that I thought would be delectable together, and I wasn’t disappointed. Any recipe that has capers, lemon zest, two kinds of cheese, and pasta is a “must try” for me. I loved the addition of the cauliflower and the sage as well.

I would not label this as a quick, go-to recipe, however it was easy to make. If you measure all your ingredients first (and you should), the process runs smoothly and efficiently. It was worth it because this was a scrumptious dish. The flavors blended beautifully and every bite was delightful.

You can also make this dish ahead. Just assemble the ingredients first, cover and refrigerate. Bake right before serving.

This recipe will serve 6-8 very contented, happy people.

Ingredients for Crusty Baked Shells and Cauliflower

Kosher salt and freshly ground black pepper
3/4 pound medium shells, such as Barilla
Good olive oil
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tbsp. roughly chopped fresh sage leaves
2 tbsp. capers, drained
1 tbsp. garlic, minced (3 cloves)
1/2 tsp. grated lemon zest
1/4 tsp. crushed red pepper flakes
2 cups freshly grated Italian Fontina cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tbsp. freshly grated Italian Pecorino cheese
2 tbsp. minced fresh parsley leaves

Preheat oven to 400.

Fill a large pot with water, add 2 tbsp. salt, and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tbsp. of olive oil in a large (12-inch) sauté pan over medium-high heat. Add half the cauliflower in one layer, and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender.

Shells and cauliflower cauliflower browning in pan

Pour the cauliflower, including the small bits, into the the bowl with the pasta.

Add 3 more tbsp. of oil to the pan and the remaining cauliflower, cook until browned and tender, and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 tsp. salt, and 1 tsp. black pepper to the bowl and stir carefully.

shells and cauliflower sage, capers lemn zest

Stir in the Fontina.

Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish.

Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.

Combine the panko, Pecorino, parsley and 1 tbsp. of olive oil in a small bowl and sprinkle it evenly on top.

shells and cauliflower pecorino and parsley

Bake for 25 to 30 minutes, until browned and crusty on top.

Serve hot.

It’s that simple!

Baked Sweet Potato French Fries

Mar. 1
2017

I have always wanted to make my own french fries. I never tried it because I thought the frying aspect would be too difficult. I was always a little cautious about the high temperature needed for the oil. In addition, I was concerned about the mess the frying would cause and the huge clean-up that would ensue. Although french fries are on my list of things to try, when you want to get dinner on the table fast, this recipe is a much better and healthier alternative.

As it turns out, I was right. These sweet potato fries are so simple to make, with very little effort. The clean-up was easy as well. My kind of dish!

The dip is just perfect for the sweet potatoes. You can eliminate the garlic if you prefer, but my family loved it just the way I prepared it. The maple syrup gives it the “sweet”, and the garlic adds just a little bit of “spicy”.

Perfect combination! This recipe will serve 3-4 very content sweet potato lovers!

Ingredients for the Sweet Potato French Fries

3 large sweet potatoes, cut into 1/4-inch-thick strips
3 tbsp. canola oil
3 tsp. kosher salt (plus some for seasoning when done)
1-2 tsp. freshly ground black pepper

Ingredients for the Dip

1/4 cup of mayonnaise
1/4 cup of maple syrup
1/2 garlic clove, minced

Preheat the oven to 450.

In a large bowl, or plastic bag, toss the sweet potatoes with the oil, salt and pepper.

Baked sweet potato fries cut iwth oil and salt

Line a baking sheet with non-stick aluminum foil, and spray with cooking spray. (I like to do both, so I can guarantee there will be no sticking).

Baked sweet potato fries pan with aluminum and spray

Lay the sweet potatoes on the baking sheet in a single layer.

Bake until golden brown and crisp, about 35-40 minutes.

In a small bowl,whisk together the mayonnaise, maple syrup and the garlic.

Set aside.

Remove the fries and season with salt.

Serve hot and enjoy!

It’s that simple!