Thanksgiving | Simple By Cindy

Maple Pecan Pie

Sep. 28
2017

You would never know it is autumn, as we have been enjoying 80 degree, stunningly beautiful sunny days. I just love these Indian summers!

But there are hints that the season is changing. The leaves are starting to fall and the acorns are plentiful. It’s time to start thinking about spooky monsters, ghoulish jack-o-lanterns, scary witches and candy. Then there will be bountiful cornucopia, cranberry sauce, pilgrims and stuffing. And let’s not forget the traditional, classic Thanksgiving dessert: pecan pie!

But why wait? Let’s make it now and pretend that we are testing it for Thanksgiving!

Pecan pie is the easiest pie you will ever make. Although it originated in the south, it is popular at holiday meals throughout the country. This pecan pie recipe is filled with brown sugar, honey, maple syrup, and jazzed up with bourbon. The pecans on the top get crispy, and the filling has a delightful, chewy texture. This delectable treat is nutty, crunchy, sweet, sticky, melt-in-your-mouth goodness.

Take a look at the directions. Easy-peasy…. promise!

This recipe is courtesy of Ina Garten (first clue that it will be amazing). It will serve 8 people who will be ecstatic over its deliciousness!

Ingredients for Maple Pecan Pie

Frozen pie crust (Ina used her own pie crust, but who has time?)
1/2 cup light corn syrup
1/4 cup good honey
1/4 cup pure maple syrup
4 tbsp. (1/2 stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tbsp. bourbon, such as Maker’s Mark
1/2 tsp. pure vanilla extract
1/2 tsp. grated orange zest
1/2 tsp, kosher salt
2 1/2 cups whole pecans halves (9 ounces)

Preheat oven to 350.

In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, egg, bourbon, vanilla, orange zest and salt.

Stir in the pecans and pour it into the pie crust.

Place on baking sheet.

Bake for 50-55 minutes, until the center is just set.

Set aside to cool, and serve.

It’s that simple!

Parsnip Bisque

Sep. 25
2017

I love soup any time of the year, but since we are stepping into autumn, I thought it was a good time for a soup recipe. It is an unusual one, as most people have not yet experienced the joy of eating a parsnip.

A parsnip is a root vegetable, most closely resembling a carrot in its shape and origin. It has a cream colored skin and becomes sweeter the longer it remains in the ground. It is high in dietary fiber, contains antioxidants, anti-inflammatory and antifungal ingredients.

When roasted, it takes on this magical sweetness that becomes almost addicting. I usually peel and cut it into cubes, mix it with olive oil, salt and pepper, place it on a baking sheet and roast it at 450F for about 40 minutes. The more brown and caramelized it becomes, the sweeter it is.

This soup is as fast and easy as it is wonderful. Combined with the onions and potatoes, the parsnips have a sweet and smoky flavor that is both satisfying and enjoyable.

This recipe is courtesy of Kosher By Design, by Susan Fishbein, and will serve 8-10 people who will love this unusual vegetable.

Ingredients for Parsnip Bisque

2 tbsp. olive oil
1/2 spanish onion, diced
3/4 celery stalk, diced
1-2 garlic cloves, minced
6 medium parsnips, peeled and diced
2 Idaho potatoes, peeled and diced
8 cups chicken or vegetable stock
Salt
Freshly ground black pepper
Fresh chives, optional

In a large pot, heat the oil over medium heat.

Add the onions and sauté about 6-7 minutes or until translucent. Add the celery, and garlic; sauté 2 minutes longer.

Add the parsnips, potatoes and chicken or vegetable stock.

Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.

Let cool.

Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth.

Season with salt and pepper.

For extra smoothness, you can strain the soup through a fine chinois.

Garnish with fresh chives in the center of each bowl, if desired.

It’s that simple!

Roasted Carrots and Onions

Apr. 10
2017

The simplicity of this recipe is apparent as you read the ingredients and the directions. Don’t let that fool you; this dish packs a big amount of flavor and bite.

Peeling the carrots takes a little effort in this delicious side dish, but it is worth it! The onions and lemon juice give it a nice twang, while the allspice adds a savory depth to the flavor. This tasteful, well-seasoned dish would be a welcome addition to any main dish.

This recipe is courtesy of the Food Network Magazine. It will serve 4 happy people who will get a delightful “kick” enjoying this flavorsome carrot dish.

Ingredients for Roasted Carrots and Onions

8 carrots, peeled and cut into 1-inch strips
1 red onion, chopped
1 tbsp. walnut oil
1/8 tsp. allspice
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup raisins
1/4 cup water
1/4 cup of chopped walnut
Juice of 1 lemon
1/4 cup chopped parsley for garnish

Preheat oven to 425.

Toss cut carrots with onion, walnut oil, allspice, salt and pepper.

Carrots with onion walnut oil salt and pepper

Place on a baking sheet and roast for 10 minutes.

Soak the raisins in water.

When the carrots come out of the oven, toss with the raisins and walnuts.

Continue to roast for another 10 minutes.

When carrots are finished roasting, toss with the lemon juice, salt and pepper to taste.

Garnish with the chopped parsley.

It’s that simple!

Scalloped Potatoes

Feb. 22
2017

Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.

I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.

This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.

This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.

This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!

Ingredients for Scalloped Potatoes

6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika

Preheat oven to 350.

Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.

In a large pot, melt the margarine over low heat.

Turn the heat up to medium, add the flour slowly, stirring constantly.

Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.

Cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the pan.

Spread a layer of overlapping potatoes. Top with sauce.

Repeat, alternating with layers of potatoes and sauce.

There should be a total of three sauce layers and two potato layers, with sauce on top.

Sprinkle the top layer with paprika and pepper.

Bake uncovered for 1 1/2 hours or until golden.

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!