Sides | Simple By Cindy

Broccoli and Cauliflower Gratin

Jan. 30
2017

I am not usually a fan of gratins, as they always seem to be heavy and have too much cheese.

This time, however, I had most of the ingredients in my refrigerator, so I thought I might give it a try. I followed the recipe, but, when it came time to put the cheese mixture in, I used less than half of it. I did use all the breadcrumbs (and maybe a bit more) than the recipe called for.

The result was this tasty gratin that was as delicious as it was satisfying. The amount of the cheese mixture was just right and the breadcrumbs were beautifully browned and crispy. The cauliflower and the broccoli were cooked to perfection. Of course if you prefer, go ahead and throw the entire cheese mixture in. I am sure that might be just as enjoyable.

You might even try adding some nutmeg or paprika. Switch the cheese to Swiss or add in some onion or garlic. Remember a recipe does not have to be followed exactly. You are always free to omit or change any of the ingredients. Whatever you do, put this one on your list to make. It is perfect for a cold winter day and is very easy to whip up.

This recipe is courtesy of Food Network and will serve 4-6 (more like 6) very satisfied gratin-lovers.

Today’s Hint: Buy a couple of different kinds of bread such as Italian, Sourdough or French. Wait a day or two, and place them in the food processor. Then pour them into one big plastic bag (freezer-ready), shake it up and freeze. Now you will have fresh breadcrumbs whenever you need them. They are so much better than the store-bought kind, and they will last a very long time in the freezer. This is an easy tip that is so worth it!

Ingredients for the Broccoli and Cauliflower Gratin

1/2 stick (4 tbsp.) unsalted butter, plus 1/2 tbsp extra for greasing the baking pan
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
1/4 cup all purpose flour
2 cups half and half
2 cups shredded sharp with Cheddar cheese
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup dry breadcrumbs

Preheat oven to 450.

Grease a large baking dish with the extra butter and add the cauliflower and broccoli.

Roast until slightly browned, about 15 minutes.

In a medium sauce pan, melt the butter.

Once butter has melted, whisk in the flour and let it cook over medium heat for 3 minutes, whisking often.

Turn the heat off and whisk in the the half and half.

Turn the heat back up to high and keep whisking to avoid the flour from clumping.

Add the cheddar, salt and pepper and whisk until the cheese is melted.

Remove the broccoli and cauliflower mixture from the oven and pour the cheddar mixture over the top.

*I only used half of the cheddar mixture for this. I did not want it swimming in cheese! Feel free to add all the cheese if you want to.

Sprinkle evenly with the breadcrumbs and place the gratin back in the oven for 25-30 minutes until golden brown.

*I used a little bit more breadcrumbs, almost 1 cup!

It’s that simple!

Carrot Pudding

Jan. 18
2017

This is a dish that I made for Thanksgiving. My family enjoyed it so much that they requested it on Christmas day as well.

This recipe is one I will continue to make because of its ease and simplicity. You can begin preparing it the day before you serve it, and complete it the the next morning. Just pop it into the oven an hour before serving! It does not take long to assemble and it tastes as if you have been working on it all day.

The combination of ingredients makes this a warm, wonderful dish that is so delicious and satisfying. And, wow, I love the smell when it is baking! It is perfect for any holiday or week night meal. It comes out elegantly browned, light and airy. This carrot pudding is delectable in every way.

This recipe is courtesy of The Thanksgiving Table by Diane Morgan. Don’t just use it for the holidays; it is a “keeper” for any day. It will serve 8-10 overjoyed guests.

Ingredients for the Carrot Pudding

5 large carrots, peeled and cut into 1-inch chunks
2 tsp. fresh lemon juice
5 tbsp. unsalted butter, at room temperature
1/4 cup of sugar
1 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
2 tbsp. grated yellow onion
1 cup milk (or half and half-such as coffee-rich)
3 large eggs, lightly beaten

Place the carrots in a medium saucepan and add enough cold water to cover by 1-inch. Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.

Drain and cool slightly.

*The carrots can be made up to 2 days in advance. Cover and refrigerate; then bring them to room temperature before making the pudding.

Puree the carrots in the bowl of a food processor fitted with a metal blade.

Add the lemon juice, process to combine, and then transfer to a small bowl.

Preheat the oven to 350.

Coat a 2-quart soufflé dish with 1 tbsp.of the butter. Set aside.

In a medium mixing bowl, combine the remaining 4 tbsp. of butter, the sugar, flour, salt, pepper, cinnamon and nutmeg.

Beat until smooth.

carrot pudding sugar salt flour cinnamon

Add the onion and pureed carrots, and beat until well blended.

Pour in the milk and eggs, and mix until smooth. (Put your mixer on low speed, otherwise the mixture will splash!).

Spoon the mixture into the prepared baking dish.

Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour. Serve immediately.

*The pudding can be made assembled several hours ahead. Cover and refrigerate; then remove from the refrigerator 1 hour before baking.

It’s that simple!

Hot and Sweet Brussels Sprouts

Jan. 16
2017

I know there are many people who do not like brussels sprouts. I considered myself among that group until recently.

Why? Perhaps because in the past, their presentation and taste were unpleasant.

When we were younger, we all had overcooked vegetables that looked unappetizing. This is especially true for brussels sprouts, as they can smell really badly and turn to mush.

Well, the times are a-changing and there is a whole new world of brussels sprouts emerging. They are related to broccoli, cauliflower and kale and, when cooked properly, they are divine and inviting.

Brussels sprouts, as with all vegetables have to be cooked correctly. On many of my past blogs I have reminded everyone to cook their vegetables until they are bright and beautiful and then quickly take them off the heat.

When they are cooked to perfection there is no need for fancy sauces. They really are delicious and I am hoping, whether or not you are a fan, you will give them a try.

In this recipe, the sweetness of the maple syrup, the tanginess of the vinegar and the kick of the red pepper flakes combine to make this dish enticing. Place the brussels sprouts cut-side down in the pan and do not move them. SET YOUR TIMER! You want to brown them so they get that delightful caramelized exterior and and are still firm and juicy on the inside.

Once you add the liquid, do not forget to stop the cooking process when they turn bright green!

I know you will enjoy this recipe as much as I did. Who knows? It might even make you a fan!

This recipe will serve 4-6 people who, if they have never developed a taste for brussels sprouts, may just change their minds!

Today’s hint: When you are browning or sautéing and find that you need a little more oil, add it along the edge of the pan so by the time the oil reaches the vegetable it will be hot.

Ingredients for Hot and Sour Brussels Sprouts

2 lbs. Brussels Sprouts, roots cut off and halved
2 shallots, finely chopped
2 tbsp. olive oil
1/2 tsp. crushed red pepper flakes
2 sprigs thyme, tied up with cooking string
2 tbsp. sherry vinegar
2 tbsp. maple syrup
2 garlic cloves, finely chopped
2/3 cup of water
1 tsp. kosher salt, plus more to season
1/2 tsp. pepper, plus more to season

Heat a heavy skillet or dutch oven over medium heat. Once it is hot, add the olive oil. When olive oil is hot, add the brussels sprouts and red pepper flakes.

Cook, without stirring, until brussels sprouts begin to brown, about 3-4 minutes. Stir once and continue to cook, until brussels sprouts are nicely browned. You may have to keep cooking and stirring another few times.

Meanwhile, in a small bowl, mix together the vinegar, maple syrup, 1 tsp. salt and 1/2 tsp. pepper. Set aside.

When brussels sprouts are browned, add garlic, shallots and thyme. Let cook for about 1 minute, then add water, cover and let them steam until they turn bright green, about 1-2 minutes.

hot and sweet brussels shallots garlic nd thyme

Uncover, add the vinegar mixture to the brussels sprouts and cook, stirring frequently, until the liquid reduces to a glaze, about 3-5 minutes.

Remove the thyme sprig and season with extra salt and pepper.

It’s that simple!

Cream Cheese Cookies

Jan. 13
2017

My cousin, Simone made these cookies for dessert. Showing no discipline, I tried one.

Just one, I thought. Well that did not happen. These cookies are so scrumptious that they are addicting!

This dessert is a little bit of cookie and a little bit of cake, all in one bite. How can it get any better than that? It just doesn’t!

This is what I call a “cheat dessert”. It tastes like it was made from scratch, but the “cheat” is the yellow cake mix. This helps you whip up a batch of these cookies in no time. They are so simple and quick to make. And oh so delicious! If you need to bring a dessert to a dinner, and you are short on time, this is definitely what you should bring. You will make everyone happy.

My cousin got this recipe during a visit to a Montana ranch almost 10 years ago. I only wish she had given me the recipe sooner!

She could not remember the name of the chef that gave her this recipe. I would gladly mention his name, as he deserves the recognition for these cookies.

This is a “must try”. It’s that simple!

Ingredients for Cream Cheese Cookies

1/4 cup butter, softened
8 oz. cream cheese, softened
1 egg
1 tsp. almond extract
1 pkg. yellow cake mix
1/4 cup of granulated sugar

Preheat oven to 350.

Line two baking pans with parchment paper.

In a standing mixer fitted with the paddle attachment, cream butter and cream cheese on medium speed.

Beat in the egg and continue to mix.

Add in almond extract and cake mix.

Continue to beat until well incorporated.

Roll dough into 2-inch balls, or use a large size cookie scooper.

Roll balls in sugar, making sure to coat each one well.

Place balls on baking pan, about 1-inch apart.

Bake about 15-20 minutes, or until you see the bottom of the cookies just starting to turn a light brown.

It’s that simple!

Cauliflower Mash

Jan. 11
2017

I always have room in my recipe book for new and creative ways to make vegetables. I found this recipe and amended it to make it my own.

It one took a couple of tries, but it was worth it! My family sampled them all and we agreed that this is a winner!

It is so simple to make (no, really it is!), that it can be incorporated into any week night dinner menu. It looks and tastes as smooth as mashed potatoes, but without the carbs and calories.

The only thing that took some time was softening the cauliflower. It should be soft enough that you can easily pierce it with a fork. The great thing about this is that you do not have to worry about overcooking the cauliflower! This is the one time I will not remind you to take the vegetable out when it is bright and colorful. Don’t even worry about it; this cauliflower dish will be perfect every time.

Just remember not to overcook the onions. They have to be white and translucent to get that “mashed potato” look!

It’s easy, I promise!

This recipe will serve 4 people, who will have a delicious new way of enjoying cauliflower in place of mashed potatoes.

Ingredients for the Cauliflower Mash

1 medium cauliflower
3 tbsp. butter or margarine
1-2 tbsp. olive oil
1/2 onion, chopped
3 garlic cloves, chopped
1 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. parsley, chopped

Melt butter and olive oil in a medium size skillet.

Add onions and cook until they are transparent, about 3-4 minutes. Do not let them brown.

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Toss in garlic and cook for about 1 minute. Set pan aside.

Using a medium-sized pot, fill with water and let it come to a boil. When water is boiling, add cauliflower and let it cook until softened about 8-10 minutes.

Drain cauliflower in a colander and place in a food processor along with onion and garlic mixture.

Add salt and pepper.

Process on high until cauliflower is well blended and smooth.

Place on serving dish and top with chopped parsley.

It’s that simple!