Sides | Simple By Cindy

Scalloped Potatoes with Red Onion and Rosemary

Apr. 11
2016

This scalloped potato recipe is courtesy of The Kosher Palette” cookbook, always a favorite “go to” recipe book of mine.

The potatoes are sliced paper thin and layered with a yummy red onion mixture. Slicing the potatoes very thinly may seem like a lot of hard work, but it is worth it. It ensures a delicate and scrumptious dish.

I also love that this recipe does not include cheese and is a non-dairy version of most scalloped potato dishes. You can also top it with breadcrumbs. That would make it even more delightful!

I give this recipe a big thumbs up. You can make it as a side dish for a weeknight dinner, yet it is elegant enough to serve at any family or holiday celebration.

Go ahead and make this one! It’s another “keeper’ in my recipe archives!

Ingredients for Scalloped Potatoes

1 tbsp. margarine or olive oil, plus 2 tsp. set aside
1/4 pound red onion, thinly sliced
1 tbsp. fresh rosemary, chopped, or 1 tsp. dried rosemary
1/2 tsp. pepper
1 tsp. salt, plus 1/2 tsp. set aside
1/2 tsp. paprika
2 pounds potatoes, sliced paper thin
2 cups chicken stock

Preheat oven 350.

Heat 1 tsp. margarine in a skillet over medium-high heat.

Add onion and sauté until tender (about 3-5 minutes).

Add in the rosemary, pepper, paprika and 1/2 tsp. of salt. Cook for 1 minute.

Layer one-third of potatoes in the bottom of a 5 1/2 x 7 1/2-inch baking pan greased with 2 teaspoons margarine.

Scalloped potato in baking pan single layer

Top potatoes with half of the onion mixture and sprinkle with 1 tsp. of salt.

Repeat with one-third of potatoes and remaining onion mixture.

Add remaining potatoes, overlapping neatly on top.

Add chicken broth until you reach the top layer of potatoes. Melt remaining margarine and drizzle over top.

Bake covered for 1 – 1/2 hours.

Remove cover and bake an additional 20-30 minutes until golden brown and liquid is absorbed.

Cut into squares and serve.

It’s that simple!

Cauliflower Rice

Apr. 4
2016

I have been looking for a cauliflower rice recipe for some time.

It is a healthy alternative to rice, which I find quite appealing. Yes, I believe there are some recipes where rice is a necessary complement, but this would work in lieu of white rice in many recipes.

This dish is delicious! So easy and fast! It’s great if you are short for time and need to prepare a quick dinner.

I always try to eat healthy. Sometimes it is hard to find recipes that are both satisfying and filling.

Cauliflower rice is gratifying and won’t leave you hungry. Do not expect it to taste like white rice; it doesn’t. It tastes like cauliflower and, mixed with the right ingredients, it’s flavor is amazing.

You can throw in some chicken and have a complete meal.

Maybe you can throw in some veggies and hot sauce? The possibilities here are endless.

Cauliflower rice is thoroughly enjoyable. It is a perfect substitute for rice without all the calories.

This recipe is courtesy of the “Food Network Kitchen”.

I know you will love this one! Go ahead and give it a try! You won’t be sorry.

Promise!

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Ingredients for Cauliflower Rice

1 large head cauliflower, separated into 1 inch florets
3 tbsp. olive oil
1 medium onion, finely diced
1/2 tsp. kosher salt. plus 1 tsp. set aside
2 tbsp. fresh parley leaves, finely chopped
Juice of 1/2 lemon

Trim the cauliflower florets, cutting away as much stem as possible.

In batches, place the cauliflower into a food processor and pulse until mixture resembles couscous.

Heat the oil in a large skillet over medium- high heat. Add the onions,and 1/2 teaspoon of salt and stir to coat.

Continue cooking stirring frequently until the onions are golden brown at the edges and have softened, about 8 minutes.

Add the cauliflower and stir to combine.

Add remaining 1 teaspoon of salt and continue to cook, stirring frequently, until the cauliflower has softened, about 3-5 minutes.

Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice.

Serve warm.

It’s that simple!

White bean, Spinach and Barley Stew

Apr. 1
2016

This recipe can be used as either a soup or a stew. Either way, it is delicious.

It is a great vegetarian meal with a wonderful flavor and a unique texture. It is filled with a combination of healthy veggies, tasty beans, and hearty barley.

I did make a few changes to the original recipe. I used chicken broth instead of water. I also added salt and pepper, which was not included in the original recipe. As always, I added two additional optional cloves of garlic.

You can also include some parmesan cheese and serve it with a crusty bread. And, FYI, it freezes well too!

This is a satisfying, savory and luscious recipe. It will be on my ”make again” list. It is adapted from allrecipescom.

Ingredients for White bean, Spinach and Barley Stew

1 cup uncooked pearl barley
3 cups chicken broth
1 tsp. olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 tsp. fresh rosemary
3/4 cup fresh mushrooms
1 cup chopped yellow bell pepper
2 tbsp. white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian diced tomatoes
2 cups fresh spinach
1- 1 1/2 tsp. of salt to taste
1/2 tsp. of pepper
1 pinch red pepper flakes

Bring the barley and broth to a boil in a pot. Cover, reduce heat to low, and simmer for 30 minutes, or until tender.

Heat the olive oil in a large pot over medium heat and cook the onion and garlic until tender.

Season with the rosemary.

white bean barley onions garlic anf rosemary

Mix in the mushrooms, yellow bell pepper and wine into the pot and cook for 5 minutes.

Stir in the cooked barley, beans, tomatoes and spinach.

white bean barley beans tomatoes and spinach

(If stew is really thick, add more chicken broth as needed).

Season with the red pepper flakes.

Continue cooking 10 minutes, or until spinach is wilted.

Ready to eat and enjoy!

It’s that simple!

Golden Sunshine Quinoa Salad

Mar. 25
2016

The ingredients in this recipe piqued my interest and I found them very appealing. Together with the quinoa, I knew they would be delicious.

I would save it for a side dish in the spring or summer. It just had a very, light, easiness to it that seemed like it would be great on a warm, sunny day.

The combination of the rice vinegar, orange zest and fresh orange juice give it an inviting mellow appeal. The quinoa completes this recipe with its healthy nutty taste.

Quinoa has become a favorite among many cooks today, It is versatile and marries well with all kinds of ingredients.

This recipe is courtesy of Food Network Kitchen.

If you want something different, this dish is just for you.

Ingredients for the Quinoa

2 cups quinoa
2 1/2 cups chicken broth
4 scallions
1/2 cup chopped raisins
2 tbsp. rice vinegar
1/2 cup freshly squeezed orange juice
1 tsp. grated orange zest
2 tbsp. extra-virgin olive oil
1/4 tsp, ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup fresh flat-leaf parsley, chopped
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Today’s Hint: You should invest in one bottle of high quality olive oil. Use it only when making salads or for the finishing touch on pasta, fish or meat. It really brings out the flavor with just a small drizzle!

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.

Bring chicken stock to a boil in a saucepan over medium-high heat.

Add the quinoa and return to a boil.

Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes.

Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the raisins, rice vinegar, scallions, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine.

Season with salt and pepper.

Cover with plastic wrap and refrigerate until cold, then serve.

It’s that simple!

Spicy Sesame Green Beans and Kale

Mar. 21
2016

The biggest question for me, when I am preparing a meal for my family or friends is always “what side dish should I make?

This question probably sounds familiar to you if you have ever developed a menu for a holiday or celebration. (Thanksgiving sound familiar?)

This blog, as it turns out, has so many wonderful side dishes for you to consider. I only post the ones that I tried and tested; and they are all exceptional!

This recipe is fantastic! The unusual mix of the green beans and kale is terrific. The combination of ginger and toasted sesame oil give it an asian flair. It whips up in no time at all. Everything about this recipe is simple, fast and delicious.

It would be equally as great for weeknight meal or any fancy dinner.

This recipe is courtesy of Giada De Laurentis “Happy Cooking” cookbook. It really has many fantastic, healthy recipes.

Go ahead and give this a try. You will love it too!

Today’s hint: Invest in at least one good knife. it will definitely make your work easier and more efficient!

Ingredients for the Spicy Green Beans and Kale

3 tbsp. extra-virgin olive oil
1 shallot, sliced
10 shiitake mushrooms, stemmed and quartered
2 (I used four) garlic cloves, sliced
2 tbsp. chopped peeled fresh ginger
1 1/2 pounds green beans trimmed and sliced into 1-inch pieces
2 tsp. kosher salt
1/4 cup dry white wine
1/2 tsp. crushed red pepper flakes
1 bunch of kale (1/2 pound), rinsed, stemmed and coarsely chopped
1 tbsp. fresh lemon juice (juice from 1/2 a lemon)
1 tbsp. toasted sesame oil

In a large heavy sauté pan, warm the olive oil over medium-high heat. Add the shallot and cook until translucent, about 3 minutes.

Add the mushrooms and sauté until they begin to brown, another 3 minutes.

Add the garlic, ginger, green beans and salt and cook for 2 minutes. Set your timer! You do not want to overcook the green beans.

Pour in the wine and continue cooking until the green beans are almost tender, about 5 minutes.

Add the red pepper flakes and kale and continue cooking until the kale has wilted, 3-4 minutes.

Toss in the lemon juice and the sesame oil.

Toss to coat and serve immediately.

It’s that simple!