Sides | Simple By Cindy

Fusilli Pasta with Broccoli and Breadcrumbs

Jul. 27
2016

This recipe is a terrific dish for a summer evening. It is light, with so many interesting flavors.

Fusilli is a long corkscrew shaped pasta. It is a great pasta to use with a sauce. The ridges allow the sauce to get in between the edges, ensuring a perfect bite every time. I always try to use a pasta with ridges when I make a sauce.

Make sure to cook the broccoli florets until they are just a beautiful, bright green. Remember they will be cooked again when you add them to the sauce, so you don’t want them to become mushy and unappetizing. Set your timer for this one!

Add the reserved pasta water as needed. You will not need the two full cups. Whatever pasta water you have leftover can be reused when you heat it up the next day!

This is one of my own recipes. It will serve 4-6 people who will really enjoy it! Promise!

Ingredients for Fusilli Pasta with Broccoli and Breadcrumbs

1 (17 ounce) fusilli pasta
4 cloves garlic, chopped
2 shallots, chopped
5 tbsp. butter
2 tbsp. olive oil plus 2 tbsp. reserved
1 cup breadcrumbs or panko breadcrumbs
1 pound broccoli florets, cut into bite size pieces
Juice of 1 lemon
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
Freshly grated Parmesan cheese for serving (optional)

Bring a large pot of generously salted water to a boil over high heat.

Add fusilli to the boiling water and set timer for 3 minutes less than cooking time directions.

Once the fusilli has cooked, add the broccoli to the pot and cook for 3 minutes.

Reserve 2 cups of pasta water.

Drain the rest of the pasta and broccoli.

Place 2 tbsp. of olive oil and butter in a heavy skillet.

When butter has melted, add the shallots. Cook for 2-3 minutes until softened.

Add garlic and cook for 1 minute.

Place breadcrumbs in butter mixture and cook until lightly browned, about 2-3 minutes.

Transfer the pasta and broccoli to the skillet with 1 cup of reserved pasta water.

fusilli pasta with broccoli and breadcrumbs in skillet

Add lemon juice and mix pasta and breadcrumbs until well combined.

Add extra pasta water, if needed to make sauce as thick as you would like.

Sprinkle with parmesan cheese, if using.

Place in serving bowl and serve immediately.

It’s that simple!

Grilled Corn Salad with Chiles, Basil and Lime

Jul. 25
2016

Summer’s here and the season is ripe with beautiful corn. There is nothing more satisfying to me than going to my local farmer’s market and buying fresh corn.

I have always prepared it the same way, grilled and seasoned with salt and pepper.

I researched several recipes for grilled corn salad. I loved this one because of the combination of chiles and lime. I am a lover of lime dressing, so this seemed to be perfect.

It is a delicious side dish that has the exact combination of “hot and tangy”. The chiles can make it very hot, so be careful when adding them. I removed the seeds (which, if left in, would make it even hotter) and it still had a “kick” to it. I will leave that up to you.

Please try to use fresh herbs in the summer if you can. It makes a world of difference to any meal.

This recipe is courtesy of Hugh Acheson, from his book, The Broad Fork. It serves 4 people some of which will need a bit of cold water while eating!

Ingredients for Grilled Corn Salad with Chiles, Basil and Lime

4 ears of fresh corn, grilled and shucked
2 red or green jalapeños
4 tbsp. olive oil
1 tsp. sea salt, (I used kosher salt)
1 cup fresh basil leaves, torn or cut into small pieces
2 tbsp. freshly squeezed lime juice

Light your grill or grill pan and let it get really hot.

Place the corn and the jalapeños on a baking sheet and brush with 2 tablespoons of the olive oil.

Season the corn and chilies with salt, and place them directly on the grill. Cook for 4-5 minute, turning halfway through, until well charred.

Remove the corn and chilies from the grill and set them aside to cool.

Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a large bowl.

Finely chop the jalapeños, discarding the stem (it is up to you whether to use the seeds; the seeds will increase the heat).

Add the basil, salt and lime juice to the corn.

Slowly add the jalapeños, a small amount at a time, to achieve the desired level of heat.

Taste, and add more salt, if needed.

Toss in the remaining 2 tablespoons of olive oil and mix well.

Let the salad sit for 30 minutes at room temperature.

Place in serving bowl and serve.

It’s that simple!

Braised Brussels Sprouts with Mustard and Thyme

Jul. 22
2016

I am always looking for something quick and easy to make, especially on evenings when I am short on time.

This recipe satisfied my requirements and ended up to be a tasty, delicious side that I will absolutely make again.

The browning method of this recipe is what makes it so special. The brussels sprouts were caramelized to a deep, perfect brown that kept them crispy throughout the entire cooking process. They stayed firm and intact during the braising.

The braising was simple and took very little time. The addition of the honey mustard sauce gave it a sweet and tangy flavor that was delicious. This recipe is perfect for company or any weeknight dinner. It is a “must-try”.

Make this recipe for dinner tonight! It is courtesy of Cooking Light and serves 4 people who will have a new way of enjoying brussels sprouts!

Ingredients for Braised Brussels Sprouts with Mustard and Thyme

2 tbsp. unsalted butter
1 pound medium brussels sprouts, trimmed and halved
2 large shallots, thinly sliced or chopped
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
6 tbsp. unsalted chicken stock, divided
2 1/2 tsp. Dijon mustard
1 1/2 tsp. chopped fresh thyme

Melt butter in a nonstick skillet over medium heat.

Add brussels sprouts to pan, cut side down; cook for 2-3 minutes without stirring.

braised brussel sprouts brussel sprount face down in pan

Check to see if browned.

Add shallots to pan; toss to combine. Cook about 2 minutes.

braised brussels sprouts in pan with onion

Sprinkle with salt and pepper.

Add 4 tablespoons chicken stock to pan, cover partially, and cook 3 minutes or until the brussels sprouts are crisp-tender.

braised brussel sprouts in pan with stock

Combine remaining 2 tablespoons chicken stock, mustard and honey in a bowl. Whisk to combine.

Stir into sprout mixture.

Sprinkle with thyme. Cook 1 minute, stirring well.

Enjoy!

It’s that simple!

1st Anniversary!

Jul. 20
2016

Wow! A year ago today, I started my blog with virtually no expectations except to have a place where my family could go to find recipes.

I knew I wanted to make a connection. I hit the “publish” button without any real knowledge of what I was doing. It’s taken some time and persistence, but I am proud I have entered this world and have become a part of this community.

This year has been a tremendous learning experience. When I initially purchased my camera, I had no idea how to take pictures of anything (much less food). Sometimes I cringe at my old photos, but I will keep them there as a reminder of how far I have come.

I think it’s evident from my blog that I really enjoy cooking and sharing my recipes and thoughts with you.

I want to give a big shout out to my family and friends who have been so supportive of me: Simone, for her endless patience and for helping to make this happen; Shelley, who is kind and supportive enough to share her recipes with me; and Cathy, who patiently crosses my t’s and dots my i’s.

To all my old and new friends who have visited my blog and supported me in this endeavor, I thank you!

It’s that simple!

Grilled Eggplant with Creole Salsa

Jul. 18
2016

Although I am not a lover of eggplant, my family is. When topped with a delicious sauce, I hoped I could become a fan.

Yes, I am now an eggplant enthusiast! This delicious Creole sauce, paired with the eggplant, is wonderful.

It had both a sweet and hot flavor that made each bite scrumptious. Be sure to add the Creole seasoning slowly, tasting as you go, so you can achieve the desired amount of heat. Remember, along with the garlic, this sauce can become hot very quickly. I used the entire teaspoon, and it was perfect.

I will definitely make this again. It is a wonderful accompaniment to any main dish.

This recipe is courtesy of myrecipes.com. and serves 4 people, all of whom will be very happy they had the pleasure of trying this recipe.

Ingredients for the Grilled Eggplant with Creole Salsa

2 small eggplants, cut lengthwise
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
1/2 cup diced tomatoes
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1 tbsp. apple cider vinegar
1 tsp. Creole seasoning
1 garlic clove, chopped
1 tbsp. canola oil

Heat grill pan or barbecue to medium-high heat.

Brush eggplant with 1 tbsp. canola oil.

Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Place on grill and cook 3 minutes each side.

Place 1/2 tsp. kosher salt, 1/4 tsp. black pepper, tomatoes, red bell pepper, onion, apple cider vinegar , garlic and Creole seasoning, (you might want to put a little in at a time and taste to obtain heat that you prefer).

Spread small amount of Creole salsa on each eggplant.

It’s that simple!