Sides | Simple By Cindy

Rustic Onion Tart

Jan. 25
2021

After months of “winter,” the colder weather is finally here and for some, it is a very hard time of the year. The shorter days and the sharp cold can cause all of us to feel a little down. Of course, the isolation of the pandemic is making this even worse. I know for myself, I hate the shorter days because I just can’t seem to adjust my schedule.

We can do all our chores during the morning hours, but once 4:00 pm rolls around and the sun starts to set, we feel like the day has ended. It seems that as soon as I’ve gotten up in the morning, it is time to make dinner. It is not uncommon to feel fatigued, sad, and all around tired. We can find it hard to find the motivation to exercise, go for walks, or even go out at all, because of the cold.

You wake up and it is dark, and as you do your work or chores, find yourself working until dark as well. I think that January is a particularly difficult time, because the holidays have ended and we tend to isolate more and miss getting together with people as well. Our holidays this past year have been reduced to having just immediate family and we have missed seeing our extended family, which makes the post-holiday blues even worse.

There are some things we can do to make ourselves feel better. Try to minimize the time you spend watching the news. It will make you less stressed and anxious. Focus more on a movie or show that will give you a good laugh. Watch what you eat. According to Very Well Mind, foods high in Vitamin D such as fish oil, milk, orange juice, and yogurt can help to balance your mood.

Get your sleep schedule on the right track. Going to bed at the same time and getting up at the same time will stabilize both your mood and your schedule. Try, and I know this is hard, to do some kind of physical activity, such as yoga, weight training, or some kind of aerobic exercise during the day. Bundle up and take a walk. I know that when I go out for a run or walk, I am cold for a short period of time, but then I warm up and begin to actually enjoy being out. Break up your goals and do them in small increments. Eventually you will see that working up to your goal is much easier than you think.

Or, like me, you can cook. I find it very therapeutic to chop vegetables and follow a recipe through. I feel like I have accomplished something, although I really do hate the cleanup after a meal. But as I clean, I find that doing it in an orderly way can be quite cathartic.

Even better, you can make this delicious tart. Who does not love caramelized onions? This may take you a good bit of time to do, but it is so worth it. If you do not want to make the dough, find some store bought dough like I did, and it will still be wonderful. After you brown up the onions, it is then flavored with balsamic vinegar and thyme, giving this tart a nice savory and tangy flavor. The addition of the cheese adds gooey, cheesy goodness. This tart is worth every minute you put into it, and may just make your day that much better.

This recipe is courtesy of SimplyRecipes and will serve 4 people who will love to relax with this warm and savory winter tart.

Ingredients for Rustic Onion Tart:

1 recipe for butter sour cream pastry dough* or 1 packaged, flat pie crust
3 medium sized red and/or yellow onions (enough for 5 to 8 cups, sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
Salt
1 teaspoon balsamic vinegar
1/2 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
3/4 cup (not packed) roughly grated Gruyère Swiss cheese

For the Sour Cream Pastry Dough:

1 1/4 cup (160 g) all-purpose flour
1 teaspoon salt
5 ounces of butter (1 1/4 sticks), cubed
1/4 cup sour cream

If you are making the dough:

I admit I bought store made dough and it was still fantastic. If you want to make the dough from scratch, here are the directions:

If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

To prepare the dough, whisk the flour and salt together in a large bowl.

Cut the butter into the flour with your hands or with a pastry cutter, until the mixture resembles a coarse meal.

Add the sour cream and use a fork to incorporate it into the dough.

Gather the dough into a ball and shape it into a disk.

Wrap it with plastic wrap and chill for at least an hour.

Peel and slice the onions, lengthwise from stem to root.

Caramelize the onions:

Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat.

Once the butter has melted, add the onions and sprinkle a little salt over them.

Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent.

Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned.

Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

Roll out the dough:

Preheat the oven to 450°F.

Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out.

Roll out the dough on a lightly floured surface to a 13-inch diameter.

Transfer the crust dough to a cookie sheet lined with parchment paper.

Layer the cheese and onions onto the dough:

Place all but a couple tablespoons of the cheese in the center of the dough.

Spread to within 1 1/2 inches from the edges.

Add the caramelized onions, layering them on top of the cheese.

Sprinkle with thyme.

Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart.

Sprinkle the remaining cheese over the top of the tart.

Place in the oven on the middle rack.

Bake for 10 minutes at 450°F.

Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown.

Remove from oven and let sit for 10 minutes before serving.

It’s that simple!

Roasted Butternut Squash with Red Onion

Jan. 4
2021

When I was growing up, our holidays were big, bright, and festive. My mother was one of eight, and all of her brothers and sisters, and their many children, would gather at my aunt’s home in Brooklyn. I have 24 first cousins, so you can imagine what a ruckus it was. Some of them have moved away to other states, but most live within the tristate area, and we try to see each other, or at least keep in touch, on a regular basis. With our immediate families growing, having them all for the holidays would be impossible, although our kids would love it if we could.

During the holidays with all of my family, the women would be in the kitchen to help with the cooking. My mother’s family was a loud crowd, and instead of helping, I would slip somewhere quieter, or help to set the table. A loud kitchen was not for me, nor did I have one bit of interest in learning to cook– I was far too much of an independent spirit for that.

After the meal came the clean-up. My mother taught us how to keep up with the dishes, washing and drying them before the next course was served. This was one chore she insisted that we learned, and to this day, I follow her instructions to the letter. We were not allowed to go to sleep until everything was washed, dried, and put away. The house had to look as if no one had ever been there. This helped tremendously when I first started having dinner parties, because I had the whole night down to a science. I only wish that I had made sure to spend more time in the kitchen, learning the secrets of the women in my family.

Now of course, I have my own repertoire of recipes. I know my mom would be proud of me for this collection, but I think her greatest joy would come from watching me carry out all the lessons she taught me. Her efficiency helped me look like I knew what I was doing, even as I struggled through food prep and cleanup for my friends. The tidiness that she instilled is absolutely crucial (though less so this year) for hosting parties, and I am lucky to have learned from such a graceful hostess. I am thankful for the lessons my mom taught us, and I like to think she is with us every year smiling proudly at the family she raised.

This is one recipe you are going to love. The butternut squash combines perfectly with the red onion, which gives off a little heat and tang at the same time. The grapes add a sweet flavor and texture. The nuts also add delicious crunchy goodness. All of this amazing flavor is topped with a tangy, yet savory tahini sauce that makes this incredible side dish perfection. The ingredients sound a little strange together, but please give it a try, and I promise you won’t be disappointed.

This recipe is closely adapted from New York Times Cooking and will serve 4 to 6 people who will love this fresh take on a classic fall dish

Ingredients for Roasted Butternut Squash and Red Onions:

About 1/2 cup olive oil, plus extra for pans
3 large red onions, thinly sliced
3/4 cup seedless red grapes
Coarse salt and black pepper
1 large butternut squash cut into 1/2-inch wedges, peeled
⅓ cup toasted pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

For the Tahini sauce:

¼ cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Heat oven to 475 degrees.

Line two sheet pans with parchment paper.

Thinly slice onions.

Cut grapes in half.

Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl.

Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat.

Spread on a baking sheet.

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through.

Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat.

Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty.

Immediately remove from the heat and dump onto a cutting board to stop the cooking.

If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl.

Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt.

Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter.

If using tahini sauce, drizzle on top.

Sprinkle herbs and, if using, nuts on top and serve.

It’s that simple!

Herby Buttered Mushrooms with Rice

Dec. 14
2020

Many girls think about their dream wedding and plan for it long before the day. But not me. My goal at the time was to become a speech-language pathologist, and I wasn’t going to get derailed by anything. After college, I went straight to graduate school and vowed to work hard, move up in my profession, and make a name for myself.

After I graduated from graduate school, I went on a well-deserved vacation with a friend of mine. During the time I was away, my cousin, who I was close to growing up, wanted to set me up on a blind date with a classmate of his. My cousin and I hadn’t been in touch for a while, so I was skeptical– he didn’t really know me anymore, right? Well, apparently, he did. The man I was set up with was persistent, calling and speaking with my mom several times. My mother insisted I give him a chance, because he sounded so nice on the phone. Ever the rebel I, I was not about to go out with someone because my mother wanted me to. No way.

My mother was relentless. I finally spoke to him on the phone, and I agreed to go out on a date with him, just to get my mother to stop bothering me. I lived on Long Island, and he lived in New Jersey. I couldn’t understand why he had to come all the way from New Jersey for a date, but whatever, it was his time. But, to his credit, he was determined, and we went out on a Friday night. To my surprise, I actually liked him (although I wouldn’t admit it to my mother) and agreed to that second date the very next day.

All in the blink of an eye, I was suddenly one of those women who saw marriage in my future, although it would have to work around my profession. My mother used to say “you make plans, and God laughs.” She was right again. This lovely fellow was still a student, so we had a long road ahead of us. As you might have guessed, we ended up getting married, after a beautiful celebration.

After 5 years of marriage, we decided it was time for us to have children. This was also not something I had planned, but I was sure everything would work out with my career. I thought I could have it all. As it turns out, we suffered many hardships during our marriage, and my children became my first priority– anybody who’s had a child will know what I mean. I decided to stop working and raise my kids. The rest is history. Even to this day, I am disappointed that I never achieved my professional goals. My advice to all the young women in my life is to keep working if you can, because when your kids are grown and out of the house, you will continue to have something that makes you feel productive.

Though I am disappointed, I do not regret my choices. I find enough things in my life to keep me busy, which includes this blog. While I never achieved my professional goals, raising my kids was an experience I would never trade for anything. Now, I long to be a grandmother someday. Although with my two boys, there are no girlfriends, much less weddings on the horizon. But I have hope. It may happen in the future, but for now, I am content with my loving family.

With family in mind, and the holidays ahead, this is one recipe you need to make. It is a vegetarian dish, and if you like mushrooms, this dish is a “must try” for all of you. The mushrooms are perfectly caramelized, giving this dish a sweet, savory flavor. The butter gives the sauce delicious soft creaminess. The addition of multiple herbs adds a fragrance that will fill your home. The rice and the beans give this dish hearty, healthy full-bodied flavor that is rich enough to make this dish a main course as well. The Manchego cheese topping is wonderful, and compliments this perfectly. If you are a mushroom lover, like me, then this is an ideal dish for you.

This recipe is courtesy of Super Simple, by Tieghan Gerard and will serve 6 people who will love the savory warmth of this filling dish.

Ingredients for Herby Buttered Mushrooms and Wild Rice:

2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms
Kosher salt and freshly ground pepper
6 tablespoons salted butter
2 shallots thinly sliced
1/2 cup fresh basil leaves, roughly chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 1/2 cups uncooked wild rice blend
1 (14-ounce) can cannellini beans, drained and rinsed
Juice of 1 Lemon
1/4 cup shaved Manchego cheese

Heat the oil in a large skillet over high heat.

When the oil shimmers, add the mushrooms and season with salt and pepper.

Cook, undisturbed, until softened, about 5 minutes, then stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes more.

Reduce the heat to medium and add the butter, shallots, half of the basil, plus the thyme and sage.

Cook, stirring occasionally, until the shallots are caramelized and fragrant, about 5 minutes.

Pour in 2 cups of water and the wine and bring to a boil over high-heat.

Stir in the rice, cover, and reduce the heat to low.

Simmer until the rice is cooked and most of the liquid has evaporated, 40 to 55 minutes.

Add up tp 1/2 cup of water more as needed throughout cooking.

Remove the pan from the heat and stir in the beans, lemon juice and the remaining basil.

Divide among six bowls and top with Manchego to serve.

It’s that simple!

Lemony Carbonara with Peas

Dec. 7
2020

Carbonara is an Italian dish from Rome. The ingredients usually include a long pasta, such as spaghetti, fettuccine, linguine or bucatini, as well as egg, a hard cheese, and pancetta or bacon.

It never calls for cream, the eggs are the substitution for it in this dish. The eggs are cooked gently by the heat of the pasta, and becomes thick and creamy. Once the pasta is placed in the egg and cheese mixture, it must be stirred in very quickly and thoroughly to coat the pasta perfectly.

This was my second attempt at making a pasta carbonara. We won’t even mention the first time, because it wasn’t pretty, fun or edible. Second time’s the charm, I guess! Preparing this dish was not as intimidating as I thought it would be. I know many of you are probably fantastic at making this dish, but I am just a novice. I worked slowly and followed the directions carefully. To my delight, this recipe was a winner! My kids were eating this dish up as fast as I gave it to them. This is a perfect way to make a carbonara. The only thing the author left out was reserving some of the pasta water, (I am assuming she put the pasta right from the pot into the egg mixture without draining it first). So, I did add in a reminder for you to reserve a cup of the water before you go and drain it all out. The reserved water is really important because it will determine the thickness and creaminess of your sauce.

This dish is so exceptionally delicious. The bucatini becomes covered with egg and cheese mixture, adding a velvety texture to each bite. The lemon gives it a nice tang, and the Parmesan makes this dish perfect. I love the simplicity of this dish. It is perfect to make on a Sunday night served with some good garlic bread and a salad. Give this a try. It is so worth it.

This recipe is courtesy of Let’s Stay In and will serve 4 to 6 people who will think you’re a pro pasta carbonara maker, even if you aren’t!

Ingredients for Lemony Carbonara with Peas:

6 ounces pancetta or bacon, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
10 ounces fresh or frozen peas
1-pound spaghetti or bucatini pasta
1 cup grated Parmesan cheese, plus more to finish
3 large eggs
1 teaspoon freshly ground black pepper. plus more to finish
2 teaspoons finely grated lemon zest, plus more to finish
3 tablespoon freshly squeezed lemon juice

Pour in enough water to fill a large Dutch oven or stock-pot halfway up, then stir enough of the sea salt to make the water taste of the sea.

Bring it to a boil.

While the water comes to a boil, crisp up the pancetta in a large skillet over medium heat. 5 to 7 minutes.

(sorry this is so smokey!)

Add the garlic and cook until golden and crisp, 3 to 4 minutes.

Stir in the peas and cook just until their color brightens, 1 to 2 minutes.

Remove from the heat.

Cook the pasta in the salted water until al dente, 10 to 12 minutes.

Reserve 1 cup of the pasta water.

In a large bowl, stir together the Parmesan, eggs, and pepper until thoroughly combined.

Add the hot pasta directly to the egg mixture and stir well and quickly so as not to scramble the eggs.

Add a bit of the pasta water as needed to create a creamy sauce.

To the pasta, add the pancetta mixture, then stir in the lemon zest and juice.

Transfer the pasta to a serving platter, then top with more grated Parmesan, lemon zest and pepper.

It’s that simple!

Mitzie and Macy

Sweet Potato Pie

Nov. 23
2020

This Sweet Potato Pie recipe has been on my Thanksgiving menu for the past 15 years! It is the most popular side dish and one that has become a staple in my family. Everyone loves it and it has become a holiday tradition. This is my most requested recipe and I am happy to be sharing it with you again.

Most of us will have celebrations this year with a few close friends and family. It may seem different, but remember, it is the love, sharing and caring that makes any festivity special. My Thanksgiving will be very quiet this year, as I know most of yours will too. It will be just my husband and I and our sons and dogs. I am sorry to say that I will not have my usual Thanksgiving pictures. I know you all look forward to them. So do I. I missed organizing and decorating and prepping for my usual big gala. I will miss seeing everyone and catching up with a few drinks. But this year, I think the true meaning of Thanksgiving will be close in all of our hearts.

Whatever you decide to do, you must make this sweet potato pie. It is so decadent and a real crowd pleaser.

If you ask me who gave me the recipe, well that would have to be Shelley of course!

It starts with a graham cracker crust that is filled with sweet potato and a nutmeg flavored mixture. Top it with marshmallows and you have heaven on a plate!

Turn a traditional Thanksgiving dessert into a decadent side dish! This recipe is a MUST for your holiday menu!

Ingredients for Sweet Potato Pie

4-6 large sweet potatoes
1/2 cup of margarine (or butter), melted and cooled
1 cup of sugar
4 eggs
1/2 tsp. nutmeg (I always add just a little bit more)
1/2 tsp. salt
1 cup of Coffee Rich (usually in frozen section of supermarket) or any half and half
4 graham cracker pie crusts
2 bags of marshmallows

Preheat oven to 425.

Cook potatoes in boiling water until you can easily put a fork through it. Let cool. Take the skins off.

Place in mixer and beat until smooth.

Add margarine (or butter) and sugar.

Place one egg in at a time and continue to blend.

Add in nutmeg, salt and coffee rich.

Pour it into unbaked pie crusts.

Bake it for 20 minutes.

Turn oven down to 325 and continue to bake for 40 minutes or until a toothpick inserted comes out clean.

You can now freeze this recipe for up to two weeks without the marshmallows. What a time-saver!

If you have frozen this, take it out of the freezer in the morning, let it thaw and come to room temperature.

Top with marshmallows.

Place back into the oven at 325 for about another 10-15 minutes or until marshmallows have melted and tops are golden brown.

It’s that simple! And so yummy!