Sides | Simple By Cindy

Chickpea Salad

Feb. 27
2017

Are you craving for a simple recipe that is as elegant as it is delicious? If so, then this is it for sure!

I am a big fan of chickpeas. My mother made them often when I was growing up. I don’t see too many recipes for them, so when I came across this recipe, I knew I had to try it.

This chickpea salad is great if you are short on time, and need to make a side dish quickly. However, do not let the simplicity of this dish fool you into thinking it isn’t special. It is a wonderful dish to use when entertaining as well.

The carrots are not in the original recipe. I just threw them in to get some color and crunch. This dish combines all the flavors together beautifully and has a lovely presentation.

I would put this on my to-do list of recipes soon. It is delightful.

This recipe is courtesy of Epicurious.com and will serve 4 new chickpea lovers.

Ingredients for the Chickpea Salad

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained and rinsed
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh Italian parsley
2 tbsp. fresh lemon juice
4 tbsp. very good extra-virgin olive oil
1 garlic clove, minced
1/3 cup (packed) freshly grated Parmesan cheese
1 carrot, chopped extra small (optional)
1 tsp. kosher salt
1/2 tsp. pepper

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil and garlic in a medium bowl.

Add grated Parmesan cheese and carrots and toss gently to blend all the ingredients thoroughly.

Season chickpea salad to taste with kosher salt and freshly ground black pepper.

*Chickpea salad can be made 4 hours ahead. Cover and refrigerate.

Serve chilled or at room temperature.

It’s that simple!

Roasted Vegetable Frittata

Feb. 24
2017

One of my favorite blog posts was Ina Garten’s Smoked Salmon Frittata. It was wonderful, so I decided to try another of her frittata recipes, her Roasted Vegetable Frittata. This recipe is also terrific and a “must try”.

The caramelization of the roasted vegetables is so exquisite , and, together with the gruyere cheese, is simply heavenly. It is easy to prepare, and has a beautiful presentation. Ina’s frittatas always come out fluffy and elegant.

I made this as a side dish, however, it can easily be served as a main dish. It is perfect for any brunch or holiday meal. I will definitely make this recipe again and again for my family. They loved it and so will you!

This recipe will serve 6-8 very happy frittata lovers.

Ingredients for Roasted Vegetable Frittata

1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2 inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 tsp. minced garlic (2 cloves)
12 extra-large eggs
1 cup half and half
1/4 cup freshly grated parmesan cheese
1 tbsp. unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese

Preheat oven to 425.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Toss well.

Roasted vegetable frittata Veggies roasted

Place in oven and bake for 15 minutes.

Add the garlic, toss again and bake for anther 15 minutes.

Remove from the oven and turn the oven down to 350.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp. salt and 1/2 tsp. pepper.

In a 10-inch ovenproof saute pan, melt the butter and sauté the scallions over medium-low heat for 1 minute.

Add the roasted vegetables to the pan and toss with the scallions.

Roasted vegetable frittata veggies add to scallions

Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.

Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle.

Sprinkle with the gruyere cheese and bake for another 3 minutes, until the cheese is just melted.

Roasted vegetable frittata gryuere cheese

Cut into 6 or 8 wedges and serve hot.

It’s that simple!

Scalloped Potatoes

Feb. 22
2017

Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.

I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.

This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.

This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.

This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!

Ingredients for Scalloped Potatoes

6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika

Preheat oven to 350.

Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.

In a large pot, melt the margarine over low heat.

Turn the heat up to medium, add the flour slowly, stirring constantly.

Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.

Cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the pan.

Spread a layer of overlapping potatoes. Top with sauce.

Repeat, alternating with layers of potatoes and sauce.

There should be a total of three sauce layers and two potato layers, with sauce on top.

Sprinkle the top layer with paprika and pepper.

Bake uncovered for 1 1/2 hours or until golden.

It’s that simple!

Lemon-Barley Pilaf

Feb. 16
2017

I enjoy exploring recipes that use different grains, as they are a healthy alternative to pasta.

This recipe is wonderful. I found it on Epicurious, however I changed some of the ingredients to make it more to my liking. It was simple and delicious. Of course I added lemon zest, which really brought out a delightful new zing. The toasted barley completed the new dimension of flavor I was hoping to achieve.

Add this barley recipe to your weeknight dinner menu. You won’t be sorry. It will pair well with any main course, and it will be a family and crowd pleaser. It is a hardy and nutritious side dish that you will be making over and over.

This recipe will serve 4-6 very happy new barley lovers!

Ingredients for Barley Pilaf

2 tbsp. margarine or butter
1 small onion, finely chopped
3/4 cup toasted barley (Manischewitz)
2 cups chicken broth
1 carrot, peeled and finely chopped
1/2 red pepper, finely chopped
1 bay leaf
1 tsp. lemon zest
1 tsp. fresh lemon juice

Melt the butter in a dutch oven or heavy bottomed saucepan over low heat.

Turn the heat up to medium and add the onions and carrots.

Sauté until onion is softened and translucent about 4-5 minutes.

Add the chicken broth and bay leaf and bring it to a boil.

Add the barley, reduce heat to low and stir.

Cover and cook until barley is soft, about 10 minutes.

Add carrot, red pepper, lemon juice and zest, cover and cook until vegetables are softened, about 8-10 minutes.

Remove the pan from the heat and let it stand, covered for about 10 minutes.

Discard bay leaf, season to taste with salt and pepper.

It’s that simple!

Pasta Ponza

Feb. 13
2017

This recipe is a very simple option for any weeknight meal. The prep takes very little time and the outcome is perfect for warming up any winter day.

The sweetness of the roasted tomatoes, combined with the capers and breadcrumbs, definitely makes this dish a “must try”. The breadcrumbs are perfectly browned and give this dish a delightful texture. The presentation is beautiful, making it a wonderful option for company as well. You probably have most of the ingredients in your pantry, so this is a no-brainer!

As always, Giada DeLaurentis continues to be so dependable when creating delicious recipes. This one may just be one of my favorites. This recipe will serve 4-6 very contented, happy people.

Ingredients for Pasta Ponza

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tbsp. extra-virgin olive oil, plus extra for drizzling
1/2 tsp kosher salt, plus extra for seasoning
1/4 tsp. freshly ground black pepper. plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups pecorino-Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven.

Preheat the oven to 375 degrees.

Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tbsp. olive oil, 1/2 tsp kosher salt, and 1/4 tsp. pepper in the prepared baking dish. Toss to coat.

Sprinkle the breadcrumbs over the tomato mixture.

pasta bonza tomato bresdcrumbds uncooked

Drizzle the top with olive oil and bake for 30-35 minutes until the top is a golden brown.

Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.

RESERVE ONE CUP OF THE PASTA WATER.

Drain the rest of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta.

Add the cheese and toss well.

Thin out the sauce with a little of the reserved pasta water, if needed.

Season again with salt and pepper, to taste.

Sprinkle with the chopped parsley and serve.

It’s that simple!