Sides | Simple By Cindy

French Green Beans and Tomatoes

Aug. 7
2015

Everyone is always looking for a good side dish and I recently created a “keeper”! I wanted to make something different and originated a new, healthy recipe. I have since served it during many get-togethers and it is always a hit!

The trick is to watch it carefully to make sure the vegetables do not overcook. Vegetables should always look bright and healthy, not dark and droopy. This dish also looks beautiful when it is finished. Find a decorative serving dish to put it on and enjoy!

Ingredients for French Green Beans and Tomatoes
1 package 8 oz. French Green Beans
1 package (10.5 oz) Grape tomatoes, cut into halves
3 tbsp. olive oil
3 tbsp. margerine or butter
6 cloves garlic, chopped
1/2 half red onion, chopped
1/4 tsp red pepper flakes
Juice of 1/2 lemon
1/4 cup of balsamic vinegar
1 tbsp. Kosher salt
1/4 tsp. pepper

Melt butter with olive oil in pan over medium heat.

When the mixture gets hot, add the onions and the salt and pepper.

Cook until the onions turn brown, about 10-15 minutes.

Add garlic, cook for ONE minute.

Add tomatoes and cook for only about 3 minutes.

Add balsamic vinegar and lemon juice.

When tomatoes start to soften, add the green beans.

Cook for about 3 minutes, take the pan off the heat.

Place aluminum foil over pan covering it completely.

Green beans will continue to cook. Leave dish for 3 minutes. Uncover. Green beans should be crispy and ready to serve.

It’s that simple!

Our Favorite Pasta Sauce

Aug. 5
2015

As surprising as this may sound, anchovies are my secret weapon and I put them in many of my favorite dishes. Initially, people are very skeptical when they hear that I use anchovies in my recipes. After all, they aren’t exactly visually appealing, and tend to turn most people off. “Trust me,” I tell them, “you will not even recognize them and you will love the dish!” I have altered the opinions of many people because the anchovies melt into the sauce, masking their less than appetizing appearance. This makes a big difference in the dish, as you cannot see them, but you can taste them! Many of my son’s friends have come for dinner and I ask them if they like anchovies. They always say no but they end up loving the dinner I make. It is the anchovies I tell them! You have been reformed!

So you think that pasta sauces are time-consuming and difficult to make? Not so! Turns out this easy, go-to pasta sauce is quick and yes….it has anchovies. Pick a pasta that has edges, such as rollatini. This helps the sauce stick to the pasta. This sauce is yummy and a “keeper” in my recipe archives!

Ingredients for the Pasta Sauce
2 (28 oz) cans whole tomatoes
4 tbsp olive oil
8 anchovies in oil, drained
1 whole shallot, chopped (you can substitute white onion if you don’t have shallots)
7 cloves garlic, minced or chopped very small
1 cup white wine
5-6 springs fresh oregano, chopped (or 2-3 tablespoons dried)
5-6 sprigs fresh thyme chopped (or 2-3 tablespoons dried)
Juice of ½ lemon
1/2 tbsp Kosher salt
1/2 tbsp Pepper

Cook pasta according to package directions minus 3 minutes. Save one cup of pasta water.

Heat olive oil in pan over medium heat.

Add anchovies and cook until they melt.

Place shallots in pan and cook until translucent, about 3-4 minutes.

Add garlic. Cook for 1 minute.

Pour in white wine and lemon juice.

Let wine reduce about 4 minutes.

Add tomatoes to the pan, crushing each one with your fingers.

Add the herbs, salt and pepper.

Let simmer for 10-15 minutes.

Transfer pasta to sauce. Mix well. Add small amounts of pasta water until the sauce reaches the thickness you prefer.

You may not need all of the pasta water.

Let simmer for 3-4 minutes.

Now you have a delicious pasta ready for your family or friends!

It’s that simple! Thank you Simone!

Skirt Steak and Shelley’s Barley

Aug. 3
2015

I must have at least one hundred cookbooks. Not kidding.

Many years ago my friend Beth bought me a cookbook, Jewish Holiday Baking by Marcy Goldman. I made some of the recipes and so many of them were so wonderful that I became addicted to cookbooks.

I am not a good baker at all. I would rather cook a meal than bake, but when you have a great cookbook or recipe it doesn’t matter…it just works.

I highlight the recipes that I might want to make in the future with colored tabs. In upcoming posts, I hope to share many of the recipes I love and know to be successful and delicious.

Many of my go-to recipes belong to my mother and good friends, but most of them come from my sister-in-law, Shelley.

Shelley and I share a passion for cooking and making holidays that bring the family together. We cook with love and our passion for entertaining is evident in the dishes we prepare. She has been an inspiration for me in so many ways and I look forward to sharing more of her dishes with you! This barley recipe comes from Shelley and is an easy to prepare, family favorite.

Ingredients for the Skirt Steak
I like to cook with kosher meat, but I will confess that in a pinch I will go to the butcher in my grocery store and buy my meat there.

For this recipe, I like to use what my butcher calls a “California cut”. It is thick and well-marbled and always comes out juicy and delicious. You can use a skirt steak from your grocery butcher too, as it works just as well. Just be careful about how long you cook them, because cooking time depends on the meat’s thickness.

Buy one skirt steak for each person you are serving.

You can make the marinade the night before or that morning.

Ingredients for the Marinade
½ cup beef broth
1/4 cup white wine vinegar or balsamic vinegar
1/4 cup worcheschire sauce
Juice of 1/2 lemon
4 sprigs oregano or 2 tsp. dried
2 sprigs thyme or 1 tsp. dried
7 cloves garlic, smashed (you do not have to peel them)
2 tbsp Kosher salt
1 tsp pepper

Ingredients for the meat (My Essence)
2 tbsp. garlic powder
2 tsp onion powder
1 tsp paprika
1 tbsp oregano
1 tsp Kosher salt
1/2 tsp pepper

Mix all these ingredients together.

Take the meat out of the marinade. Place on broiler pan or in aluminum pan.

Turn oven to Broil.

Sprinkle both sides liberally with onion, garlic, paprika, oregano, salt and pepper mixture.

Place in oven.

Set timer for 5 minutes.

Turn meat over and set timer for 5 more minutes or until medium rare (the thickness of the meat will determine how much longer you need to cook). Set your timer for 2 minute increments until it has reached your desired preference.

You will set timer for 7 or 8 minutes each side for medium well meat.

Ingredients for the Barley
1 package toasted barley
2 packages Knorr’s French Onion Soup Mix

1 package fresh mushrooms or 1 can mushrooms (You can leave the mushrooms out if your family does not like them– the barley will still be terrific!)
1 stick margarine

Heat oven to 375.

Make the barley according to the directions on the bag minus 2 minutes. Do not salt the water.

Melt butter in microwave for 20 seconds.

Mix the french onion soup mix, mushrooms and melted butter in pot or baking dish that can go in the oven. You can add the mushrooms to this mixture if you are using them.

When barley is ready, drain and mix it in with the other ingredients.

Place in oven for 15 minutes uncovered.

Set your timer!

After 15 minutes, turn oven down to to 350 and cover the barley.

Cook for 20 more minutes. (remember to reset your timer!)

It’s that simple! Hope you enjoy! Thank you Simone!

Chicken Cutlets and Broccoli

Jul. 29
2015

This is about as easy as it gets! The chicken cutlets don’t take a lot of time to cook and the broccoli is ready in minutes! I love the way broccoli looks after it cooked. If it is sautéed correctly, this beautiful bright green vegetable looks scrumptious!

You have to be very careful with the timing!

Take it off the heat as soon as it turns that radiant color because it will continue to cook after you take it off the stove. Nothing is more unappetizing to me than dark green, sad looking broccoli, so be careful and follow the directions!

Ingredients for Broccoli
Rinse broccoli and dry it very well. Drying thoroughly helps to keep it crisp.
1 bunch broccoli, chopped
¼ tsp. crushed red pepper flakes
5 cloves garlic, chopped very small
1/2 onion, chopped
Juice of 1 small lemon
4 tbsp. olive oil
1 1/2 tsp. Kosher salt
1/2 tsp. pepper

Todays Hint: Just to let those of you who do not like the stems of the broccoli, I have a suggestion. Peel the stems like you would peel a carrot. Taste!! It is amazing how different the stems taste when they are peeled! They are sweet and delicious! You might change your mind and use them from now on! Maybe even use them as a snack!

Add olive oil to pan. When heated, add onions, a little salt and pepper (save some for later).

Cook onions until they are translucent about 8 minutes.

Add lemon, red pepper flakes and garlic.

Cook garlic only one minute. It is important that you do not burn the garlic. Remember you have other ingredients to add and the garlic will continue to cook.

Now add the broccoli, and some more salt and pepper.

Mix ingredients well.

Cook until broccoli turns bright green about 10 minutes. Immediately take the pan off the heat. The broccoli will continue to cook after you take it off the heat. You want the broccoli to be crunchy, not soft and mushy. Taking it off the heat when it turns bright green will ensure that you have the perfect consistency and a beautiful side dish.

Ingredients for Chicken Cutlets
6 small boneless chicken thighs
2 cups flour
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. oregano
1 tbsp. basil
2 tbsp. Kosher salt
2 tbsp. pepper
3 cups bread crumbs
3 eggs
1/2-cup olive oil.
Set oven to 350.

Mix flour, garlic powder onion powder, oregano, basil salt and pepper together in a plastic bag. Shake well to mix.

Make sure chicken cutlets are dry. Drop them into bag and shake well.

Beat eggs into bowl.

Place bread crumbs onto a paper plate.

Drop each cutlet into egg bowl, then into breadcrumb mixture. Make sure cutlets are evenly coated with bread crumbs

Heat olive oil in pan medium heat until sizzling. Drop cutlets into pan.

Each cutlet should take about 5-7 minutes to brown. Set your timer.

Do not crowd cutlets in pan. Do it in batches if you need to.

When you get to the second batch watch carefully. The oil is very hot the second time around, and the cutlets may take only 3-4 minutes to brown. You need to watch them so they do not burn.

Take chicken cutlets out of pan and place them on paper plate or board covered with paper towels. Let them sit a while to absorb the oil.

Place in aluminum pan and put in oven for 20 minutes. Set your timer!!

It’s that simple!

Smoked Salmon Frittata

Jul. 24
2015

This recipe is courtesy of Ina Garten. What a gift! It is great for any brunch or it can be used a a side dish. I made it for Fathers Day this year as a side because I wanted to take pictures and prepare it for my blog. It worked just as well! I had also used it for my Mother’s Day brunch but no one complained! Everything about it is scrumptious! When it is finished it looks light and fluffy. This is so easy and a crowd pleaser every time. You really must try it!

Today’s hint: When cracking eggs, I tap them lightly on the counter into a separate bowl first. This way if any egg shells fall into the bowl you can scoop them out easily. If the egg shell is difficult to remove, try using a larger piece of egg shell to remove it. Works every time!

Ingredients for Smoked Salmon Frittata
1 medium onion, diced
1 tbsp. unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such a Montrachet, crumbled
1/2 pound fresh smoked salmon, chopped
3 scallions, chopped, white and green parts
3 tbsp. chopped fresh dill
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 350.

Sauté the onion in the butter in a 10 inch oven proof omelet pan over medium-low heat until translucent, about 5 minutes.

In a large bowl, beat the eggs.

Add the heavy cream, goat cheese smoked salmon, scallions, dill, salt and pepper and combine.

Pour the mixture over the onions and place the omelet pan in the center of the oven.

Bake the frittata for about 50 minutes, until it puffs up and a knife inserted in the middle of the frittata come out clean. Serve hot directly from the pan.

It’s that simple! Enjoy!