Thanksgiving | Simple By Cindy

Crunchy Quinoa with Sweet Potatoes and Cranberries

May. 2
2016

Quinoa is a grain that is healthy, high in protein and is gluten-free. It is a nutritious, nutty grain that cooks quickly and combines easily with a variety of ingredients.

This side dish is simply scrumptious. The combination of sweet potato, cranberries and nuts is a mouth-watering experience. These ingredients elevate the quinoa to a whole new level! Healthy grains never tasted so delicious.

I like to cut my vegetables smaller than what the recipe called for, so they are not too over-powering. I also used chicken broth instead of water, because it gives it so much more flavor. The flavors in this recipe are yummy, in a wonderful, gentle way.

This recipe is courtesy of Paula Shoyer and serves 8.

This is another one of my “must try”recipes. I know your family will love it as much as mine did!

Ingredients for the Quinoa

1 cup quinoa
2 cups chicken broth
1 medium sweet potato, peeled and cut into 1/2 inch cubes
4 tbsp. extra-virgin olive oil, divided
2 tbsp. apple cider vinegar
1 tsp. honey
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup pine nuts, toasted
1/3 cup dried cranberries
3 scallions, cut into 1/4 inch thick slices

Preheat oven to 350.

Place pine nuts on baking sheet and place in oven for 8 minutes. SET YOUR TIMER! They can burn easily, so you have to watch them!

Place quinoa in a small saucepan with the chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all of the chicken broth has evaporated. Turn off the heat and let the quinoa sit, covered for at least 1/2 hour. The quinoa may be cooked 2 days in advance and stored-covered in the refrigerator.

Preheat oven to 500.

Place the sweet potato cubes in a roasting pan and toss with 1 tbsp. of the olive oil. Roast for 25 minutes, or until the cubes can be pierced with a fork. Set aside.

In a small bowl, whisk together the remaining 3 tbsp. olive oil with the vinegar, honey, cumin, cinnamon, salt and pepper.

Use a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer to a large bowl. Add the dressing and whisk well.

Add the sweet potatoes, pine nuts, cranberries, and scallions and mix gently.

Serve at room temperature.

It’s that simple!

Roasted Parsnip and Carrot Soup

Feb. 26
2016

During the winter months, there is nothing more satisfying and soothing than a bowl of delicious hot soup.

I am always looking for a great soup recipe. This time I read several recipes and combined the best of the ingredients to make my own.

This soup turned out to be so comforting and worth every minute. Preparing and cutting the parsnips and carrots took the longest amount of time. After that, it took no time at all to make this scrumptious dish.

I hope you find this soup as delightful and appeasing as I did!

Ingredients for the Parsnip and Carrot Soup

1 1/2 lbs. parsnips
1 lb. carrots
1 medium onion, chopped
4 cloves garlic, roasted and chopped
5 tbsp. butter or margarine
6 cups chicken broth
1/4 tsp. nutmeg
2 tbsp. parsley, chopped
1/2 tsp. kosher salt, plus 1/2 tsp. set aside
1/4 tsp. pepper, plus 1/4 tsp. set aside
1/4 cup of heavy cream (or half and half)

Roasted Garlic

Preheat oven to 400.

Cut off the top of a head of garlic. Sprinkle with olive oil and a small amount of salt and pepper.

Wrap tin foil tightly around the head of garlic. Place in oven for 40-45 minutes.

Take out and let cool.

When cooled, peel off skin of 4 cloves. Chop and set aside.

Ina large pot, or Dutch oven over low heat, melt the butter.

Increase the heat to medium and add the onions. Sauté, stirring occasionally until onions are translucent, but not brown (about 5-7 minutes).

Add in 1/2 tsp. salt and 1/4 tsp. pepper. Mix together with onions.

Increase the heat to high and add parsnips, carrots, garlic and chicken broth.

Bring to a boil.

Reduce heat to medium-low partially cover pot (leave about 1 inch open) and let simmer for 40 minutes.

Parsnip and carrot mixture should be very tender ( you should be able to easily insert a fork).

Using an emersion blender, blend until mixture becomes very smooth.

You may need to add a little chicken broth at this time if mixture is too thick. Add in a little at a time (about 1/4 cup) until you get desired texture.

Add in heavy creme, nutmeg and remaining 1/2 tsp. salt and 1/4 tsp. pepper.

Use parsley to garnish.

It’s that simple!

Saffron Cauliflower

Dec. 3
2015

I made many delicious side dishes for Thanksgiving this year. This one was one of the most successful!

This recipe is courtesy of Yotam Ottolenghi, found in his “Plenty More” cookbook. There are so many wonderful recipes to choose from in all of his cookbooks. They present an unusual take on vegetables, grains and legumes that are combined with fresh ingredients to make wonderful dishes.

I choose this one because I wanted to learn how to use saffron, which quickly has become my new favorite ingredient. To tell you the entire truth, the picture he had in his book looked so beautiful I knew this would be on my Thanksgiving menu.

I will definitely be making this dish again sometime soon!

Ingredients for the Saffron Cauliflower

1 1/2 tsp. saffron
1/3 cup of boiling water
1 medium cauliflower, divided into medium florets

1 large red onion, sliced
2/3 cup of golden raisins (if they are dry, soak them in water for a few minutes, then drain)
1/2 cup good quality green olives, pitted and cut lengthways in half
4 tbsp. olive oil
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
4 cups of roughly chopped parsley

Preheat oven to 400.

Put the saffron strands in a small bowl and pour in the boiling water. Leave to infuse for a minute, then pour the saffron and water into a large mixing bowl.

Add the remaining ingredients, except the parsley, and mix everything together with your hands.

Transfer the mix to a medium ovenproof dish, cover with aluminum foil and place it in the oven. Cook for 20-25 minutes, or until the cauliflower is tender but still a bit firm, not soft. Remove the dish from the oven and stir it around, then recover and return to bake.

Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley.

Taste and adjust the seasoning, then serve warm or at room temperature.

It’s that simple!

Baked Brie with Cranberry Chutney

Nov. 25
2015

This is another Thanksgiving appetizer that has become a favorite for my family.

My friend Cathy gave it to me about 10 years ago, and I still make it every year.

The tart chutney complements the gentle flavor of the Brie, while giving it a rich texture. You will want seconds and thirds of this delicious appetizer.

Go ahead and double or triple the recipe ingredients. Trust me, your family and friends will love it!

It has a beautiful presentation. Serve it with crackers and a nice soft white bread (such as a French bread) to soak up all the flavors.

This one is a “keeper”!

Ingredients for the Chutney

2/3 cup sugar
1 1/3 cups fresh cranberries
4 tsp. apple cider vinegar
1/3 cup dark raisins or currants
1/4 cup coarsely chopped walnuts
2 tsp. light brown sugar
1/4 tsp. ground ginger
1/2 tsp. chopped garlic

Combine 2/3 cup of water and sugar in a heavy 3 quart saucepan over medium-high heat. Stir to dissolve the sugar, then bring to a boil without stirring.

Add the rest of the ingredients. Boil slowly, stirring occasionally until fairly thick, around 5-8 minutes. (It also thickens as it cools).

Allow the chutney to cool to room temperature, then cover and refrigerate. The Chutney can be made ahead and keep for up to 5 days int the refrigerator.

Ingredients for the Brie

Preheat oven to 350.

2.2-pound wheel of Brie, rind left on.

Place a sheet of aluminum foil on a rimless baking sheet. Place the Brie in the center. Spread the cranberry chutney over the top of the cheese.

Refrigerate for 30 minutes before baking. (The Brie can be prepared for up to 2-3 hours in advance). Keep it covered and refrigerated.

When ready to bake, place the brie on the center shelf of the oven and bake until heated through, about 8-10 minutes.

It’s that simple!

Mini Buffalo Chicken Balls

Nov. 13
2015

This is another great “ball” recipe from The Meatball Shop cookbook.

My friend Beth, who has always known the best cookbooks, had tried this recipe herself and told me how wonderful it was. She was right as always and this is definitely blog worthy.

When paired with a blue cheese dip, these buffalo balls are delicious. I include them in many of my family gatherings and they are always a hit.

By the way, the author’s have a restaurant in New York City which is on my “to try” list. I hear that these balls, in particular, are among their favorites.

As I promised, this is another fabulous “ball” appetizer to try. You can make them ahead and freeze them. How great is that?

Ingredients for the Chicken Balls

2 tbsp. vegetable oil
4 tbsp. (1/2 stick) unsalted butter
1/3 cup Frank’s Redhot sauce (or any other favorite hot sauce)
1 pound ground chicken (preferably dark meat)
1 large egg
1/2 celery stalk, minced
3/4 cup breadcrumbs
1 tsp. kosher salt

Preheat oven to 450.

Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the surface.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.

Roast for about 15-20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 155F. (I changed this temperature to 10 degrees below original recipes to allow cooking time after it is taken out of the oven).

Allow the meatballs to cool for 5 minutes before serving.

It’s that simple!