Sides | Simple By Cindy

Parmesan-Roasted Broccoli

Sep. 9
2016

This recipe is the perfect dish for any busy weeknight dinner, yet polished enough to make for company.

When separating the florets from the broccoli stems, try to get as close to the floret as possible. This will make them break apart easily in your hands, and no extra cutting will be needed.

I prefer to place them in a bowl, then toss them with the salt, pepper, olive oil and garlic, then lay them out in a single layer on a baking pan. This helps to get all of the broccoli coated with the seasonings.

You need to watch your timing here. I would set your timer for 20 minutes then keep checking at 1-2 minute increments. The broccoli can easily get overcooked, and you definitely want to take it out the minute you see the edges begin to turn brown. Remember, they will keep cooking after you have removed them from the oven!

This is another yummy recipe from Ina Garten at Foodnetwork.com. It is a side your whole family or company will love and it will serve 6. You can also halve the recipe if you desire.

Ingredients for Parmesan-Roasted Broccoli

4-5 pounds broccoli
4 garlic cloves, peeled and chopped
2 tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. fresh basil leaves ( about 12 leaves), chopped

Preheat oven to 425.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Toss the florets with garlic and drizzle with 5 tbsp. of olive oil.

Sprinkle with the salt and pepper.

Roast for 20-25 minutes, until crisp tender and the tips of the florets are slightly browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil.

Serve hot.

It’s that simple!

Cucumber Noodle Salad with Basil, Green Beans and Peanuts

Sep. 1
2016

Ramen noodles are all the rage now. They are a Chinese-style wheat noodle that has become increasing popular in the United States.

I was not sure if I would like ramen noodles. Well, after experimenting with this recipe, I’ve now jumped on the ramen noodle bandwagon. The possibilities for them are endless.

I decided to try this recipe because it contained some vegetables and herbs I had in my garden, specifically cucumbers and basil. This recipe seemed perfect.

I could not find raw peanuts, so I bought unsalted peanuts, cooked them according to the recipe and they were delicious.

This recipe was simple and was on the table in no time. The dressing was wonderful. You might want to try adding a little fresh lemon or lime juice. That would really brighten up the flavor as well.

I enjoyed this recipe from http://www.food.com. The recipes says it serves 2 people, however I think it serves 3-4 people all of whom will be very pleased.

1 English cucumber ( I used 2 regular cucumbers, peeled and seeded)
6 ounces green beans
3 ounces scallions ( about 2-3)
2 garlic cloves, chopped
1 ounce fresh basil (about 3-4 large leaves
1 lime
2 tbsp. tamari sauce oil
2 tsp. toasted sesame oil
2 tsp. sugar
2 1/2 ounces dried ramen noodles
1 ounce raw peanuts
2-3 tbsp. safflower or vegetable oil

Halve the cucumber lengthwise (and take out the seeds if you are using a regular cucumber).

Thinly slice into half moons.

cucumber noodel cumcumbers halved mooned

Trim green beans and break into 1-inch pieces.

Cut roots off scallions and thinly slice, separating the green tops and scallion whites.

Peel and finely chop garlic.

Cut basil into thin pieces.

Halve the lime lengthwise and squeeze juice into a small bowl.

Add the tamarin sauce, sesame oil, and 2 tsp. of sugar and stir until sugar dissolves. Set aside.

Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until green beans are bright green, about 2-3 minutes. Drain and set aside.

cucumber noodle noodle and beans cooking

Heat 2-3 tbsp. vegetable oil in a large skillet over medium-high heat.

Add peanuts and cook, stirring constantly, until golden, about 2-4 minutes. Using a slotted spoon, transfer to a bowl and season with salt.

Add garlic and scallion whites to the skillet and cook on medium-high heat for about 1 minute.

Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.

Add the ramen noodles and green beans and toss to combine.

Whisk the tamari mixture and add it to the skillet, along with the basil.

Cook, tossing frequently until basil starts to wilt and liquid is reduced and coats the noodles, about 2 minutes.

Serve, topped with green scallions and fried peanuts on top.

It’s that simple!

Cavatappi Salad

Aug. 25
2016

This macaroni salad has become one of my favorite seasonal dishes.

The addition of eggs and home-made mayonnaise make it very special. If you choose not to make your own mayonnaise, it will still be delicious; just follow the recipe as is.

I used cavatappi pasta, which is bigger than elbow pasta and ridged to catch the dressing. It is easy to find a box in your grocery store.

If you want a “softer”, less spicy taste, soak the red onion in water for five minutes. I prefer the extra bite so I used the unadulterated onion.

This salad is fresh and flavorful, and topped with an enjoyable dressing .

It is perfect for summer entertaining. Bring it to a brunch or barbecue, just make sure you bring enough, because it is going to go fast!

Enjoy!

Ingredients for Macaroni Salad

2 cups cavatappi pasta cooked rinsed and drained
1/2 cup celery, diced
1/2 red onion, chopped
4 sprigs fresh parsley, chopped
1/2 cup vine-ripened tomatoes, seeded and chopped
3 hard boiled eggs, roughly chopped
1/2 cup mayonnaise, store bought or hime made (see recipe below)
1 tsp. dry mustard
1 tbsp sugar
2 tbsp. cider vinegar
3 tbsp. sour cream
1/2 tsp. kosher salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste

Bring a pot of salted water to a boil. Cook cavatappi according to package directions. When finished, drain and set aside.

In a large bow, combine the macaroni, celery, onion, parsley and tomatoes and roughly chopped eggs. Set aside.

*Ingredients for Home-Made Mayonnaise

*Eliminate the dry mustard, sugar and mayonnaise from the ingredients above.

6 egg yolks
1 tsp. sugar
2 tsp. dry mustard
Zest of 1 lemon
1/3 cup of fresh lemon juice
1 1/2 cups canola oil

Puree egg yolks, sugar, mustard, lemon zest and lemon juice. Slowly add in canola oil until emulsified.

Add sour cream. Whisk together.

Set aside.

If you are not making your own mayonnaise,in a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.

Mix the dressing in large bowl with pasta mixture.

Season with salt and pepper to taste.

It’s that simple!

Lemon Mayonnaise Smashed Potato Salad

Aug. 9
2016

I have never been a fan of potato salad. It always looked unappetizing, like a pile of mush with too much mayonnaise. Even after tasting it many times, I just never cared for it.

When I came across this recipe, I was delighted to see that the mayonnaise was home-made. I knew that I had to give it one more try.

I am happy I did!

This potato salad was delicious! It was light, with the perfect amount of mayonnaise and lemon. I do not think I will ever buy mayonnaise again! (Just kidding I still love Hellmans).

There are a few changes that I incorporated into the recipe. I made the potatoes a day in advance (so much easier) and I did not peel them. Feel free to if you want, but I love potato skins and I think it enhanced the flavor. I also added 7 hard boiled eggs.

I understand the thought of eating raw egg yolks in the dressing might scare you, but I thought it was much better than any store-bought mayo and would definitely make it again.

It also may seem like a lot of lemon zest, but it tasted wonderful. You can always cut down the amount or eliminate it if you desire.

I am now a fan of potato salad – this one to be exact. It has a pleasant texture, combined with a lemony dressing that is light and flavorful.

This recipe is adapted from Saveur.com and will serve 8 people. They will fall in love with this new preparation of making potato salad.

Ingredients for Potato Salad

2 pounds russet potatoes
1/2 tsp. kosher salt, plus 1/2 tsp set aside
1/4 tsp. freshly ground black pepper, plus 1/4 tsp. set aside
6 egg yolks
1 tsp. sugar
2 tsp. dry mustard
Zest of 2 lemons, plus 1/3 cup fresh lemon juice (about1 1/2 lemons)
1 1/2 cups canola oil
5 additional eggs, hard-boiled, peeled and roughly chopped ( I used 7)
3 scallions, thinly sliced

Boil potatoes in a 4-qt saucepan of salted water until tender, about 35-40 minutes.

Drain and refrigerate until cold, about 1 hour. (You can do this the day before).

Peel and roughly chop potatoes (I did not peel them) . Place in a large bowl and set aside.

Puree yolks, sugar, mustard, lemon zest and juice, salt and pepper in a blender until smooth.

With the motor running, slowly drizzle in oil until emulsified.

Pour dressing over potatoes and season with remaining salt and pepper.

Using a potato masher, gently mash potatoes until almost smooth.

Stir in half of eggs and scallions.

potato salad hard boiled eggs and scallions

Garnish with remaining egg and scallions.

It’s that simple!

Penne with Fresh Tomatoes, Basil and Mozzarella

Aug. 2
2016

This pasta recipe is yummy to the last bite.

It is very easy to make and most of it’s ingredients you have in your pantry. There is no need to run to the grocery store for this one.

I used tomatoes on the vine for this recipes well as yellow and red cherry tomatoes. Of course, if you have some tomatoes growing in your garden, well, that is even better!

Make sure you watch the garlic. Set your timer so it doesn’t burn (1 minute). The tomatoes cook up pretty quickly as well, so be careful not to cook them until they are mushy. You want them soft, but intact. Remember they will cook after you take them off the heat and again when you add the hot pasta.

This dish is great as a side or as a main dish. It presents beautifully and would be perfect for company as well.

This recipe is courtesy of Emeril Lagasse. I did make one change with the addition of red and yellow cherry tomatoes. It will serve 4-6 very satisfied people.

Ingredients for the Penne with Tomatoes, Basil and Mozzarella

1/4 cup extra-virgin olive oil plus 2 tbsp. divided
1 1/2 tbsp. chopped garlic
2 cups chopped tomatoes
1/2 pint red cherry tomatoes
1/2 pint yellow tomatoes
1 pound penne pasta
1/2 cup shredded basil
1/4 cup of kosher salt, for boiling pasta, plus 1 tsp. reserved
1/2 tsp. freshly ground black pepper
3/4 pound fresh mozzarella, sliced or cubed
1/2 cup grated Parmigiana-Reggiano

Bring a large pot of water with 1/4 cup of kosher salt for the pasta.

Meanwhile, prepare your sauce.

In a large skillet, heat 1/4 cup of the olive oil.

Add the garlic and cook for 1 MINUTE.

Add the tomatoes and cook them for 3-5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted water for 12 minutes.

Drain the pasta.

Add the pasta and basil in the pan with the tomatoes and toss.

Season with remaining salt and pepper.

Place in serving bowl, and distribute the fresh mozzarella and grated Parmesan over it.

Drizzle remaining olive oil over and serve immediately.

It’s that simple!