Sides | Simple By Cindy

Celery Root and Cauliflower Pureé

Nov. 19
2020

Even though I clearly love to cook, there are some things that I just do NOT like to make. Mashed potatoes is one of these foods. It is such a process, and I always feel insecure about mashing them. I worry that they will have lumps in them, and nobody likes lumpy mashed potatoes. I also dislike peeling the potatoes. It takes a considerable amount of time and I worry that they will turn brown before I cook them.

We all have our pet peeves, strange though they may be. I hate to vacuum and iron, so I do everything I can to avoid these chores. Cooking may fall in that category for some, but it doesn’t have to be that way. Sure, if you are coming home after a long day at work, prepping, cooking, and cleaning might not be on your list of ways to wind down. You don’t have to love cooking, but knowing the basics may help alleviate some of the stress that goes with it. You can hate cooking if you want, but let’s try to make it a little more palatable, shall we?

Try not to pick complicated recipes. Some of the best meals are simply roasted, or sautéed with very few ingredients involved. Before you find a recipe, choose an ingredient that you actually enjoy. You may enjoy cooking it, and find yourself pretty proud of your accomplishment–just don’t cook it to death. You do not have to cook your broccoli the same way your mother did. Simply roast it or sauté it until it is a bright green (this goes for any vegetable) and take it off the heat. Voila, no more mushy, tasteless veggies.

Invest in really good knives. Doing this will cut your prep time in half. It may be a little pricey, but the knives will last forever and are definitely a good investment.

Start small. Your family will appreciate your attempt, no matter what. You may begin to feel that there is some kind of beauty in the prep. Chopping and dicing may relax you. Play your favorite music, and sing along. If you have kids, try to get them to help you even if they don’t like your music. Even my husband and I have completely different tastes in music, but he knows when I am in the kitchen, the room is mine and I get to play my favorite tunes. It really helps the time go by.

I may try to perfect my mashed potatoes in the future, but in the meantime, I found this recipe. There is some peeling involved, but not too much and it will be worth it in the end. This side dish is an amazing addition to any main dish. The flavors of the leeks, celery root, and potatoes combine deliciously to make this a mouthwatering alternative to mashed potatoes. The apple, (which I added on my own) adds further sweetness. The half and half makes this dish lusciously sweet and creamy. The Brussels sprouts are the perfect topping to this puree, giving it a nice crunch and added flavor. Feel free to add parmesan cheese over the top if your family likes cheese as much as I do.

This recipe is closely adapted from Ina Garten and will serve 6 to 8 people who will be pleasantly surprised at this warm and hearty side dish.

Ingredients for Celery Root and Cauliflower Puree:

Good Olive oil
3 tablespoons unsalted butter, divided
2 1/2 cups chopped leeks, white and green parts (2 leeks)
2 pounds celery root, peeled and 1/2-inch diced
1-pound cauliflower, core removed, cut into florets
8 ounces Yukon Gold Potatoes, peeled and 1/2-inch diced
2 apples, peeled and cored, and 1/2 diced
Kosher salt and pepper
3 cups half and half
8 Brussels sprouts, cored and outer leaves peeled off

Preheat the oven to 400 degrees F.

Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a large pot or Dutch Oven.

Add the leeks and sauté over medium heat for 3 to 5 minutes, until tender.

Add the celery root, cauliflower, potatoes, apples 1 tablespoon salt and 1 teaspoon pepper.

Sauté the vegetables for 4 to5 minutes, stirring occasionally, until they begin to soften.

Add the half and half, bring to boil, lower the heat, cover, and simmer for 25 minutes, stirring occasionally, until the vegetables are tender.

Meanwhile, core the Brussels sprouts and pull off the outer green leaves, saving the inner white leaves for another use.

Place the leaves on a sheet pan, add 2 tablespoons olive oil and 1 teaspoon salt, and toss with your hands.

Spread out in one layer and roast for 10 minutes, until the leaves are slightly browned and crispy.

Transfer the celery root mixture to a food processor fitted with the steel blade, (or you can use an immersion blender), and process until coarsely pureed.

Return the mixture to the pot, add the remaining 1 tablespoon of butter, along with 2 teaspoons salt and 1 teaspoon pepper and reheat.

Transfer the hot purée to a serving dish, drizzle with oil, and sprinkle with crispy Brussels sprout leaves.

Serve hot.

It’s that simple!

Spaghetti Puttanesca with Flaked Tuna

Nov. 12
2020

As it goes closer to Thanksgiving, we realize that the world is not the same place it used to be. Maybe we all need to take a closer look at how we will celebrate this year. The pandemic is still here and celebrations will look very different.

It has been months since many of us have seen our extended family. Some of have not seen elderly parents or other elderly friends. I know my brother and sister-in-law have not seen their daughter or their grandchildren for over a year. While I am grateful I am able to see them, I feel terrible that they have not seen the people who are the closest to them for so long. My brother and Shelley are very close to their grandchildren and are very hands on grandparents. My niece, Leslie and her family live in Connecticut and my brother and Shelley live in Florida. Visiting her parents is not a problem, it’s the length of the quarantine they would have to abide by when they come home. Both her children are in school and can not afford to take the time off from learning (one of their children is in the classroom and not doing remote learning).

I have elderly Aunt’s and Uncle’s that I have not seen since last Thanksgiving. I miss them. Talking on the phone is okay, but I miss having them over for dinner and just being with them.

“Right now, in many areas of the country, COVID-19 rates are starting to surge again,” says Dr. Tina Tan, pediatric infectious disease specialist at the Ann and Robert H. Lurie Children’s Hospital of Chicago and professor of pediatrics at Northwestern University’s Feinberg School of Medicine. Tan fears that the lure of holiday parties as well as more indoor activity because of the colder weather may result in more illnesses.

Now, although wonderful tradition that is celebrated by people all over the country, the CDC has advised that the festival should be curtailed this year. They recommend that you limit the amount of people who come to your home, as well as checking the amount of COVID-19 cases in your community s as well as where attendees are coming from, and whether they will increase the risk of infection and spread among attendees. Family and friends should consider the number and rate of COVID-19 cases in their community and in the community where they plan to celebrate when considering whether to host or attend a holiday celebration. Here are some other recommendations from the CDC:

Where to gather: indoor gatherings generally pose more risk than outdoor gatherings. Indoor gatherings with poor ventilation pose more risk than those with good ventilation, such as those with open windows or doors.

The duration of the gathering: gatherings that last longer pose more risk than shorter gatherings.

The number of people at the gathering: gatherings with more people pose more risk than gatherings with fewer people. CDC does not have a limit or recommend a specific number of attendees for gatherings. The size of a holiday gathering should be determined based on the ability to reduce or limit contact between attendees, the risk of spread between attendees, and state, local, health and safety laws, rules, and regulations.

The locations the attendees will be traveling from: gatherings with attendees who are traveling from different places pose a higher risk than gatherings with attendees who live in the same area. Higher levels of COVID-19 cases and community spread in the gathering location, or where attendees are coming from, increase the risk of infection and spread among attendees.

The travel behaviors of the people coming: gatherings with attendees who are traveling from different places pose a higher risk than gatherings with attendees who live in the same area. Higher levels of COVID-19 cases and community spread in the gathering location, or where attendees are coming from, increase the risk of infection and spread among attendees.

Unfortunately for me, I have guests who fall into all of the warnings of the above to think about. Elderly people should not be traveling on a plane, nor risk themselves being exposed to people who are not following guidelines, i.e., teens and young adults. I usually have about 50 or more people. My home is big enough to accommodate all these people, but it just is not safe to have them all in my home, since I probably don’t have enough windows and ventilation to keep them safe. My main priority is to keep all my guests guarded, and since I can not guarantee all the safety precautions, we have decided to cancel this incredible tradition that my family has observed for over 20 years. I am not even sure what I am doing for the holiday. I am waiting for some people to get back to me, but I have a feeling I will be celebrating at my cousin’s home, just her family and ours.

No matter what your family decides to do this year, this is one dish that you do not have to wait until Thanksgiving to make. It is a very light dish, yet it is packed with flavor. The tomatoes add sweet and tangy freshness. The heat provided by the crushed red pepper flakes is the perfect amount for this dish. The olives, parsley and capers add full-blown savory goodness. The tuna is another tasty addition giving this dish more light but delicious flavor.

This recipe is courtesy of America’s Test Kitchen and will serve 4 to 6 people, safely gathered around a festive table.

Ingredients for Spaghetti Puttanesca with Flaked Tuna:

3 tablespoons extra-virgin olive oil
6 anchovy fillets, rinsed and minced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tuna packed in eater, drained and flaked
½ cup pitted kalamata olives, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons capers, rinsed
1 pound spaghetti
Salt and pepper

Bring 4 quarts water t0 boil in a large pot.

Meanwhile, heat oil in a large skillet over medium-high heat until just smoking.

Add anchovies garlic, and pepper flakes and cook until fragrant, about 1 minute.

Add tomatoes and cook until slightly thickened, about 8 minutes.

Add tuna, olives, capers and cook, breaking up any large tuna chunks, until heated through, about 2 minutes.

Off heat, stir in parsley.

Cover and keep warm.

Add spaghetti and 1 tablespoon salt to boiling water and cook until al dente.

Reserve 1/2 cup cooking water, drain pasta, and return to pot.

Add sauce and toss to combine, adding reserved pasta water as needed.

Season with salt and pepper.

Serve.

It’s that simple!

Chipotle Parmesan Sweet Corn

Oct. 26
2020

I know most people think it is a nightmare, but I love doing construction on my home. It’s so exciting to plan my dream home, then work together with all sorts of people to bring the plans to fruition.

The last time I did construction on my home, I had my kitchen redone– I added a library for my cookbooks, and a full bar too. I have a wonderful architect and contractor. That architect had completed the first two phases of my home, so it made sense to use him a third time. He knows my tastes really well, so I really enjoy looking at his plans and finalizing them. He always comes up with interesting ideas, and though we have to pick and choose according to our budget, I always end up with rooms I really love.

I had redone my kitchen once before, but with all the cooking I do, especially for the holidays, it quickly became too small. My sister-in-law, her daughters, their husbands, and her two grandchildren come over the day before Thanksgiving to help. My kitchen was hard to manage, especially with all those people in it. A few years went by and my husband and I decided we wanted to put a bar in the house. After spending years of my life in the kitchen, my very kind husband told me he wanted me to have a kitchen with all the bells and whistles. I finally got my dream kitchen, and I thought that was the end of construction.

Now that we have the beach house, we knew we would have to do construction. Surprise, surprise, the kitchen had to be redone. In addition to our surprise, my architect has a home near our beach home, and he offered to do the plans for my new home too. We are still in the planning stage, but I am looking forward to watching our home really become “ours.” I have enough room for any company that comes, but the kitchen and the first floor need a little work. I am sure I will be out there a lot, watching over and managing the workers and what they do. I feel very blessed to be designing a second dream kitchen.

No matter what the size of your kitchen, this is one dish that you can cook up. Unfortunately, I couldn’t find fresh corn, so I bought frozen corn, thawed it out, and used it. It worked beautifully. The sweet corn, when combined with the chipotle chili lends itself to a wonderful sweet and spicy aroma that makes you want just one more bite. The shallots add a nice fragrant sweetness. I added some lime zest along with the lime juice which gives it mouthwatering tang, and some extra flavor. The Parmesan tops this dish off with irresistible deliciousness.

This recipe is courtesy of Ina Garten, who never, ever disappoints. It makes 6 to 8 servings, and proves that you don’t need the world’s fanciest kitchen to make a delicious side dish.

Ingredients for Chipotle Parmesan Sweet Corn:

6 tablespoons (¾ stick) unsalted butter
1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 shallots)
8 cups white or yellow corn kernels (8 to 12 ears)
¼ teaspoon chipotle chile powder
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly grated Italian Parmesan cheese

Heat the butter in a large (12-inch) sauté pan over medium heat, add the shallots, and cook for about 5 minutes, until tender and fragrant.

Add the corn.

Sprinkle in the chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.

Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.

Off the heat, stir in the lime juice and Parmesan.

Taste for seasonings and transfer to a large shallow serving bowl.

Serve hot.

It’s that simple!

Black-Eyed Pea Salad

Oct. 22
2020

The weather is perfect these days. Autumn is in full swing and because the cool weather is here, I get to go running outdoors.

I have always been an exercise buff. When I entered college, I went to my first aerobic dance class. My sister dragged me to one, and even though I initially resisted, I fell in love with it. I know I am dating myself, but the class was a Jackie Sorenson class. For those Gen X and millennial folks, Jackie was the first person to invent the aerobics class.

Wikipedia says this: “Jackie Sorenson (born Jacquline Fay Mills; December 10, 1942) is the American originator of aerobic dancing… Inspired by Dr. Kenneth H Cooper’s 1968 book on aerobic exercise, she created for women an aerobic dance routine to music in 1969 in Puerto Rico, teaching U.S. Air Force wives. She expanded this concept into a teaching method and studio franchise, Aerobic Dancing Inc., that rose to 1,500 locations and 4,000 instructors teaching 170,000 students in 1981 at its peak.”

She hesitated calling it an aerobics class, because she did not think the term would catch on, given its scientific origins. Aerobic exercise is performed by repeating sequences of light-to-moderate intensity activities for extended periods of time. Aerobic exercise may be better referred to as “solely aerobic,” as it is designed to be low-intensity so that all carbohydrates are aerobically turned into energy. Jackie felt that “Americans don’t know what fitness is really all about. They’re worrying about the little muscles in their inner thighs, when they should be worrying about the most important muscle – their hearts.”

With that in mind, you can see how this class changed my life– and health– for the better. Soon after I began taking the class, my instructor offered to train me to learn how to become an instructor. This wasn’t an easy task. At that time, we had a weight requirement, had to run a six-minute mile, and teach in front of the other instructors to make sure our form and routines were performed correctly. While I passed all the levels, this period of examination always made me nervous. How was I going to run a 6-minute mile? I had never run before! I started to train for my instructor requirements on a regular basis so I wouldn’t have to be so nervous during tryouts. It didn’t really help, I was always nervous when the time came to run the time trial.

I ended up teaching aerobics for 12 years and I loved every minute of it. As an instructor for Jackie Sorenson, I got to meet new people every time a new session began. We were required to have our backs to the students in each class so they did not get nervous about doing the exercise perfectly. If a student asked for extra help, I was happy to stay and help them out. Learning to call out the cues for the steps at the exact time during each song also was a challenge, but I was a quick learner, and the cues became easier and easier to learn.

Though I started exercising and eating right just for the class, I continue to do so today because I care about my health. I have since been a very disciplined person, who lives by these rules. Oh, there are the days when I wanted to run but found every excuse not to, and I have also had my share of decadent desserts and meals. If you stay pretty disciplined, you can cheat every once in a while. Hey, you only get to live once, right? We all have to have our share of “happy moments.”

No matter what your daily diet, this is the side or salad for you. It takes some advance planning, but it is worth it. The red and green pepper gives these flavorful beans a nice added crunch. The scallions become sweet and tangy when combined with the vinaigrette. The champagne and apple cider vinegar join together to top this off with a savory goodness. The bacon gives this dish added delectable essence. The bacon is not included in the final dish, but I ate it anyway and so should you!

This recipe is courtesy of 425 magazine and will serve 8 to 10 people who will love this healthy, delicious, and flavorful dish.

Ingredients for Black Eyed Pea Salad:

2 cups dried black-eyed peas (about 12 oz.)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 scallions, thinly sliced
1 garlic clove, finely chopped
½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
¼ cup malt or apple cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1½ teaspoon freshly ground black pepper
4 oz. bacon (about 4 slices)
6 cups low-sodium chicken or vegetable broth

Place black-eyed peas in a bowl and add cold water to cover by 4-inches.

Chill 12 hours, then drain.

Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl.

Cover and chill vinaigrette at least 4 hours and up to 12 hours.

After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes.

Add beans, then carefully add broth and bring to a boil.

Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon.

Transfer beans to a large bowl, add vinaigrette, and toss to combine.

Chill, tossing occasionally, until cool, about 1 hour.

Salad can be made 2 days ahead. Cover and keep chilled.

It’s that simple!

Banana Nutella Coffee Cake

Oct. 19
2020

I am still wondering what is going to happen this year on Thanksgiving. I know that the people who would normally fly in for the holiday will not be flying this year, and I don’t blame them. Many of them are elderly, and flying is not a good option for them. With this in mind, I have no idea what my normally festive holiday is going to look like. I know so many of you look forward to seeing the pictures, but right now it is not looking like the holiday will be so elaborate and festive. I will keep you all posted.

Today, the weather was actually cool for the first time. I love these days, when the sun is shiny and the days are just a little crisp. Usually, during these months, my husband and I will go antiquing. Over the years, we have accumulated many antique dinner and salad plates for Thanksgiving. When I got married, many moons ago, I had no registry, and fine china was out of the question because it was just too expensive. Looking back on it now, I would not have had china for 50 people, and in all probability, my taste would have changed, and I never would have used it.

I am lucky to have my mother’s china, but there are not nearly enough plates and I would be too afraid to use it. If I broke a plate, my heart would break with it. I have it beautifully displayed in my kitchen, behind glass door cabinets for everyone to see. I feel comforted when I see it. It is like having a little bit of my mom with me always.

Because the plates are too precious to use, my husband and I made a plan to buy separate pieces of china, each with its own pattern. We had such a fun time, and to my surprise, my husband really enjoyed the hunt and became pretty good at finding the right pieces. It took several years to buy enough to be able to use them for the holidays. Because I was looking for single plates, I often got really good deals on the expensive ones. They discounted them a lot because, let’s face it, not many people are looking for just one plate.

Several years ago, we finally accumulated enough plates to use the entire “set.” What a great accomplishment that was! My husband and I are so proud of our china because we handpicked every plate with love.

I know Thanksgiving is right around the corner, but you surely do not have to wait until then to make this fabulous cake. The sour cream, eggs and buttermilk ensure that this cake is both moist and fluffy. The vanilla combines beautifully with the bananas, giving it a deeper flavor than a regular banana cake. The Nutella, brown sugar, and banana filling make this cake wonderfully addicting. The topping adds another layer of savory goodness, and the result is a crunchy crumb topping, a heavenly moist cake concealing a luscious layer of banana and of course, Nutella. This is a “must try.”

This cake is courtesy of Ovenly, and will serve 12 people who will love this cake for Thanksgiving, or any other day of the year.

Ingredients for Banana Nutella Coffee Cake:

For the Cake:

1 cup of unsalted butter
3 3/4 cup all-purpose flour
2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
4 eggs at room temp
1/4 cup sour cream
2 teaspoon vanilla