Sides | Simple By Cindy

Cauliflower

Oct. 9
2015

There are so many different ways to prepare cauliflower. It can be roasted, sweetened, spiced or caramelized. It is a versatile vegetable that pairs well with a wide variety of meats and poultry. I have several different methods that I enjoy and hope to be sharing them with you in my future blogs.

Oh yes, I know that this one has anchovies but I just think they both blend together so well!

This recipe has a few more ingredients to it (in addition to the anchovies) and presents beautifully! It can be used as a side to any holiday or family meal you are preparing. The breadcrumbs add another layer of flavor that makes this a hearty, delicious accompaniment to any meal! Place it in a deep beautiful serving dish and your company will think you worked a lot harder than you really did!

Well, if you can keep a secret, so can I! This is an easy, dish that I am sure you will love!

Ingredients for the Cauliflower

1 large head of cauliflower cut into 2″ florets
6 tbsp. olive oil, divided into 3 and 3
2 tbsp. margarine or butter
4 tbsp. kosher salt, divided into 2 and 2
2 tsp. pepper divided into 1 and 1
Juice of 1/2 lemon
8 anchovies
2 tbsp. capers, drained and dried
4 garlic cloves, minced
1 cup of coarse breadcrumbs

Preheat oven to 500.

Toss cauliflower with 3 tbsp. olive oil, lemon juice, 2 tbsp. salt and 1 tsp. pepper. Spread out on roasting pan in a single layer.

Roast for 45 minutes. Cauliflower should be browned, golden and crispy.

While cauliflower is cooking, heat 3 tbsp. olive oil and margarine or butter in a pan on top of stove over medium heat. Place the anchovies in the pan and cook until they melt, about 4-5 minutes. Add the dried capers and cook until they start to pop, about 3-4 minutes. Toss in garlic and cook for 1 minute. Add the breadcrumbs and stir often. Cook until the breadcrumbs are golden brown, about 3-4 minutes. Take mixture off of the heat, transfer to a bowl and set aside.

When cauliflower is ready, toss it with the breadcrumb mixture.

It’s that simple!

Pan Roasted Cod and Farfalle Pasta

Sep. 30
2015

Fish, particularly cold water fish like cod, has been shown to be very healthy and an excellent source of protein. Cod is a hearty firm white fish. It has a meaty flesh, flaky texture and mild flavor. This delicate, sweet fish is versatile and easy to prepare. Remember, you can use this recipe with any fish of your choice. I hope you try the Atlantic cod fish. It is simply delicious!

This farfalle pasta recipe is courtesy of Giada De Laurentiis. I have been making it for years! It is easy and flavorful. Giada writes that the secret ingredient is anchovies! She is right! This is the dish that turned my son into an anchovy lover! It turned my entire family onto this delicate treat as well. Now you can understand how I became enamored (or obsessed) with anchovies! Thanks Giada!

Ingredients for the Cod

3 1/2 pound pieces of Atlantic Cod
3 tbsp. olive oil
2 eggs, beaten
3 cups of panko bread crumbs
2 tbsp. garlic powder
1/2 cup fresh parsley (or 3 tbsp. dried)
1 tsp. kosher salt
1/2 tsp. pepper

Mix panko crumbs, garlic powder, parsley, salt and pepper into a bowl. Dip cod into egg, and then into panko mixture. Set aside.

Heat olive oil on medium heat in pan on stove.

When heated, place cod into pan. Set timer for 4 minutes. Turn cod over and cook for 4 more minutes. Crust should look lightly browned.

Ingredients for the Pasta

1 pound Farfalle (bow-tie) Pasta
2 heads of broccoli, trimmed to florets (about 4 cups)
1/4 cup olive oil
4 tbsp. unsalted butter
3-4 garlic cloves, chopped
6 anchovies, chopped
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally.

After 5 minutes, add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile in a large skillet, heat the olive oil and butter over medium-low heat. Add the anchovies and cook until they melt down. Add the red pepper flakes and garlic, cook for 1-2 minutes. Add the pasta and broccoli, salt and pepper and toss. To make the sauce thicken, add some of the reserved pasta water a little at a time (you do not have to use the entire cup).

Transfer to a serving platter and sprinkle with the Parmesan cheese.

It’s that simple!

Noodle Kugel

Sep. 16
2015

I am not usually fond of anything sweet. Therefore, when I was searching for a non-dairy noodle kugel, this one initially did not appeal to me. However, since my holiday dinners often have 10+ people, I had the feeling that some of my guests might enjoy it so I gave it a try.

This kugel, adapted from The Hadassah Cookbook, was a pleasant (and “sweet”) surprise! It sounds like a recipe my grandmother would have made.

Maybe it was an old recipe, but it turned out to be a flavorful, delightful dish! I did not expect to like it, but after I tasted it, I was transformed! It was delicious! Give this one a try, you will not be able to stop taking many yummy bites! You can make this kugel for any holiday. Your guests will thank you for it!

Ingredients for the Kugel

1 pound medium egg noodles, cooked 3 minutes less than instructions
7 eggs, lightly beaten
2 sticks unsalted margarine or butter, melted
1 1/2 cups sugar
1 teaspoon vanilla extract
1 (8 oz.) can crushed pineapple, drained
1 cup raisins
1/2 cup packed brown sugar
1 tsp. ground cinnamon

Preheat oven to 350.

Grease a 13 x 9 inch pan.

Combine eggs, melted butter, sugar, vanilla, crushed pineapple and raisins

.

Add noodles.

Pour into pan.

Combine brown sugar with cinnamon and sprinkle over top of mixture.

Bake about 45 minutes, until kugel is golden brown and bubbly.

It’s that simple!

Pecan Noodle Ring

Sep. 11
2015

This is a side dish from one of my favorite cookbooks, “The Kosher Palette” by Susan Fishbein and Sandra Blank. The book was written to raise funds for the school her children attend and is a collection of the authors’ most delicious recipes. You do not have to be kosher to use this book! I have tried and shared many of these recipes with many of my non-kosher friends who love them. You will find that many of the recipes that I will share with you come from this book!

Ingredients for Pecan Noodle Ring
1 cup chopped pecans
1/2 cup firmly packed dark brown sugar
1/2 cup margarine, melted
1 (16 ounce) package extra wide noodles
6 large eggs, lightly beaten
1 cup sugar
1 tsp. salt
1 tsp ground cinnamon

Preheat oven to 350.

Combine pecans, brown sugar and margarine and spoon into Bundt pan coated heavily with cooking spray.

Cook noodles according to package directions. Drain and transfer into large bowl.

Add eggs, sugar, salt and cinnamon, stirring well. Pour into noodles. Mix well with spoon. Pour into prepared pan.

Bake for 1 hour. Remove from oven and let cool on rack for 10 minutes. Turn over onto a serving plate.

Mmmm! Yummy!

It’s that simple!

Cornish Hen and Rice

Sep. 9
2015

This recipe comes from my mother’s collection. Cooking does not get any faster or easier than this! Cornish hens are a hybrid chicken which are sold whole. Although the bird is referred to as a “hen”, it can either be male or female. They always come out juicy and delicious, even the white meat! This is one of my favorites! The number of people whom you are serving will determine the number of hens you buy. They tend be very small, so I usually consider 1/2 of a hen per person. For my family of 4, I cook 2 hens.

The rice recipe was given to me by a friend, who grew up up with it as a staple in her home country. Once you start eating freshly made white rice, you will never be able to go back to the packaged kind again! I stood next to her and carefully measured the ingredients while she threw it together…it was second nature to her! I am happy to now share her recipe with you, as it comes out perfectly every time. Of course you can substitute brown rice or your favorite grain, but I prefer the white rice, as it blends flawlessly with the sauce from the cornish hen. You should try it!

Ingredients for the Cornish Hen

1 or 2 Cornish Hens
1 jar of Gold’s Duck Sauce (Hot and Spicy or regular)
2 tbsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1 tbsp. oregano
1 tsp. Kosher salt
1/2 tsp. pepper

Preheat oven to 350.

Sprinkle garlic powder mixture over entire hen.

Place in baking pan breast side up. Pour Gold’s duck sauce over hen.

Cook for 1 hour. Check hen to see if it is fully cooked. Juices should run out clear when fully cooked. If you need to, set your timer for 10 minute increments and keep rechecking.

Once your hen is done put your oven on broil and leave it there for 3 minutes. Top of hen should be slightly charred and nicely caramelized.

Ingredients for the Rice

2 tbsp. olive oil
2 cups white rice
2 1/2 cups water
1 tbsp. Kosher salt

Rinse rice.

Put water and oil in pan on stovetop over medium high heat uncovered. Bring to a boil.

Add rice and salt. Stir to mix. Bring temperature down to medium heat. Set your timer for 7 minutes. After about 7 minutes water will cook down.

Cover and cook on medium-low heat for 15 minutes.

Turn off heat, and fluff rice. Cover again, and wait for about 15 minutes.

Sprinkle sauce from cornish hen over the rice.

Done!

It’s that simple!