Vegetables | Simple By Cindy

Roasted Brussels Sprouts with Wine and Whole-Grain-Mustard

Mar. 28
2019

Lara’s wedding has come and gone way too fast. All the preparation and attention to detail goes by in the blink of an eye. Despite that, the joy shared and memories made are worth it all.

Having all my family together in Miami for the wedding was so nice. We all got to spend the day at the pool together, the men in the hot tub, beers in hand, and the women by the pool just enjoying each other’s company. I thought to myself, these are the moments we do not get very often, though I wish we did.

The wedding was so stunning. The flowers were dazzling and the room looked so elegant. Everyone was on the dance floor all night, unless of course we were sitting down to eat. It was wonderful to see all the people Lara and her husband love celebrating this joyous occasion with them.

Lara looked exquisite. She, like many brides, was radiant. The most important thing was that she was very present, taking in every moment and all the love that was present in the ceremony and the ballroom. I love the memories these moments make.

This dish was not on the menu for the wedding, but it very well could have been. The white wine and whole grain mustard are combined to coat the Brussels Sprouts with a heavenly sauce. The lemon zest and juice give them a nice tang. Then they are roasted and caramelized to perfection in the oven. This is a great short on time side that rivals any wedding caterers best.

This recipe will serve 4 to 5 people who will definitely say “I do” to a second serving.

Ingredients for Brussels Sprouts with Wine and Whole-Grain-Mustard:

1 pound Brussel Sprouts, cut in half lengthwise
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 onion, peeled and thinly sliced
2 tablespoons whole grain mustard
Juice of 1/2 lemon
Zest of 1/2 lemon

Preheat oven to 400°.

Trim and rinse Brussel Sprouts.

Over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil.

Add the lemon juice, zest, and wine.

Sprinkle in salt and pepper.

Boil over high heat until reduced in half, about 2 minutes.

Add the remaining 2 tablespoons butter and onions.

Cook onions until translucent, about 2 to 3 minutes.

Take pan off heat.

Stir in whole grain mustard.

Add Brussel Sprouts and mix thoroughly to make sure they are well coated.

Line a baking sheet with parchment paper.

Place Brussel Sprouts, cut side up in baking pan.

Pour any liquid left in bowl over the Brussels Sprouts.

Place in oven.

Roast for 40 minutes, or until they are golden brown.

It’s that simple!

Roasted Balsamic Potatoes

Mar. 21
2019

Fresh, in-season vegetables are always my first choice. During the Spring and Summer, there is such a variety of wonderfully fresh produce to choose from. Winter makes me think of potatoes, because who really wants to be baking or roasting them during the warmer months? Tomorrow is technically the first day of spring, but this one was too good not to share.

I mostly roast all of the veggies I make. Roasting almost any vegetable in a very hot oven gives it a beautifully caramelized exterior while keeping the inside flavorful and tender. The result is a delicious and clean side dish that takes little time and even less effort. By the way, you do not need a lot of olive oil when you are roasting veggies. One tablespoon goes a long way! Just use your hands to rub the oil all over the veggies, making sure they are all coated.

I had never roasted potatoes with balsamic vinegar. So I checked out a few recipes and came up with this one. I parboiled the potatoes first using water and baking soda to ensure that I would get a crispy outside. This dish was a winner. The potatoes come out beautifully browned on the outside and smooth and fluffy on the inside. The balsamic vinegar is not too overwhelming and blends beautifully with the dish. The honey adds a sweet touch to offset the vinegar. So easy to make and because you parboil them, they roast in no time.

This recipe will serve 4 to 6 people who will delightedly sink their teeth into these potatoes’ crispy exterior.

Ingredients for Roasted Balsamic Potatoes:

8 small red potatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Preheat oven to 450°.

Place cornstarch in boiling water.

Add the potatoes and boil for ten minutes, or until you can easily pierce it with a fork.

Pour the water out, and shake the pot with the potatoes in it until you easily see a buildup of starch on them.

In a medium-sized bowl, combine the balsamic vinegar and honey.

Drizzle olive oil over potatoes.

Place potatoes in bowl with honey-vinegar mixture.

Mix with garlic, salt, and pepper.

Line a baking sheet with parchment paper and place the potatoes in a single-layer white side up.

Place in oven to roast for 15 to 20 minutes, until the potatoes are nicely browned on top.

Serve warm.

It’s that simple!

Garlic Thyme Fondant Potatoes

Mar. 7
2019

I really enjoy trying to find recipes that are different and unusual for my blog. Although the blog highlights simplicity in many recipes, the more intricate ones are always more fun. Sure, there are some that are not really that difficult, but I mostly post those for my readers that are still beginners.

My niece told me a long time ago (before youtube became so popular) that I should write a blog on how to properly cut an onion, because many of her friends did not know how. I honestly don’t remember learning how to cut an onion, I thought everyone just somehow knew. My friend was over when I was preparing dinner one evening and when she saw me peeling garlic, she was surprised to see how it was done. I was shocked myself when I realized it was not general knowledge.

Maybe someday I will start a series of “how to” posts. I have a few tricks up my sleeve that are unique to experienced cooks. In the meantime, I promise to keep doing my research and find recipes that I know you will enjoy.

This dish was a first for me. I have never seen potatoes made like this and I was eager to take a shot at it. I was more than ecstatic with the results. The potatoes are browned and caramelized beautifully on both sides, bringing a sweet crispness to them. The garlic infused oil intensifies their flavor even more. The chicken stock ensures that they are softened to perfection while baking them in the oven. My family just loved these extraordinary potatoes. These are perfect to serve for any holiday or family dinner.

This recipe is courtesy of Rockrecipes by Barry Parsons and will serve as many as you wish to impress!

Ingredients for Garlic Thyme Fondant Potatoes:

6-7 medium-sized russet potatoes
4 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
3 garlic cloves, sliced
3 sprigs fresh thyme
1 1/2 cups low sodium chicken stock (boiling hot)
2 additional tablespoons butter

Choose a pan that will be the right size for the potatoes. You can use a 9×9 glass pan and peel and chop the perfect amount of potato to fit into it.

Once you have determined what pan you will be using, remove the potatoes and heat the baking dish in a 400° oven while you brown the potatoes.

Peel the potatoes and cut them into about 2-inch thick cylinders.

Cut off the rounded ends and try to keep all the potatoes pieces the same size.

Heat the butter and olive oil over medium heat in a cast iron skillet or non-stick saute pan.

Add the sliced garlic and sprigs of thyme.

Cook for just a minute or so to soften the garlic, then remove it from the pan along with the thyme.

Set aside.

Season the potatoes on both sides with salt and pepper and brown both ends of the potatoes until golden, about 3-4 minutes per side over medium to medium-high heat.

While you are doing this, heat the chicken stock to boiling.

Remove the heated pan from the oven.

Place the potatoes from the cast iron pan and fit them into the heated baking dish from the oven.

Tuck the garlic slices and thyme sprigs used to flavor the oil and butter between the potatoes.

Pour in the hot chicken stock just until the potatoes are half submerged.

Dot the top of the potatoes with a little bit of butter, then return the pan to the oven for about a half hour or until the potatoes are fork tender.

Serve immediately.

It’s that simple!

Easy Cheesy Rice and Beanies

Mar. 4
2019

Some people like to follow the rules exactly. As you know, I am not one of those people. That is why I prefer cooking to baking. When you bake, (unless you are a knowledgeable baker), you have to follow the exact measurements and baking time, or your dessert will fall apart before your eyes. Moreover, even if you think you follow the recipe perfectly, your baked product may not taste good or look that masterful. Remember, it took me four tries to make Grandma Julia’s cheesecake and I was pretty positive I had done everything correctly each time.

Since I began this blog, I have become a much better baker, but I have a long way to go to perfect my skills. Cooking, on the other hand, does not always have to be exact, and I can rejoice in that! I can be creative and add a little of this or that. When I looked up a risotto recipe, there were a million different people claiming that their way was the correct way to prepare it. As you mature as a cook, you will come to realize that the only one that is correct is the one that works for you. Say you don’t make risotto as good as Massimo Bottura? However you make it, as long as you and your family love it, it is just perfect. So, don’t be afraid to change things up, that is how we learn and grow. We make mistakes, we are each better cooks for those mistakes.

When writing up a recipe, I often change the directions to make it easier for all of you to follow. For this recipe, the author instructs you to cook the onions and garlic for the same amount of time. From my experience, I have found that garlic burns easily and would be burnt to a crisp if you cooked it while waiting for the onions to cook. There is no way to correct burnt garlic and you would be wasting food and time.

That said, with a little improvisation, this dish is the perfect side dish. I did not include the chicken, but if you do, it becomes an amazing main dish! It is definitely in the comfort food category because there is warm and smooth cheese in every bite. The rice and beans give it a pleasant texture. The mustard and nutmeg add the savory right in.

This recipe is courtesy of Home Cooking, by Kate McDermott and will serve 8 people who will dive into each bite as if it were their last.

Ingredients for Easy Cheesy Rice and Beanies:

1 cup short grain brown rice
2 1/2 cups water or stock
2 tablespoons butter or olive oil, plus more for greasing the pan
2 onions, thinly sliced
2 garlic cloves, minced
2 large eggs
1 1/2 cups milk
2 teaspoons dry mustard
Small grating of nutmeg
1 teaspoon salt
1 cup grated extra-sharp cheddar cheese
1 cup grated Gruyere or Swiss cheese
1 cup grated Parmigiano-Reggiano cheese
1 (15-ounce) can black beans, rinsed and drained, or 2 cups already cooked black beans
1 cup chopped chicken meat (optional)

In a medium-size saucepan, add rice and water or stock, and bring to a boil.

Cover and reduce to a simmer.

Cook until the rice has absorbed the liquid, approximately 40 minutes.

Once the rice is cooked, preheat oven to 375°.

Grease a 9-inch ovenproof baking dish with butter or olive oil.

In a large skillet, melt butter or heat olive oil.

Saute onions until onions are soft and their edges are starting to brown.

Add garlic and cook for 1 more minute.

Mix the cheeses together.

Set aside 1/2 cup to sprinkle on top of the casserole.

In a large bowl, fork beat the eggs.

Stir in milk, mustard, nutmeg, and salt, and mix again.

Add cheese.

Add onions, rice, beans, and optional chicken to the bowl, and mix.

Turn the cheesy-bean-egg mixture into greased baking dish.

Sprinkle 1/2 cup of cheese on top.

Bake in preheated oven for 40 minutes.

Let cool for about 10 minutes before serving.

It’s that simple!

Hearts of Palm Risotto

Feb. 25
2019

Today, we’re talking risotto. In earlier posts, I have explained the risotto method, which involves stirring small amounts of hot stock or broth into the rice in small amounts at a time, allowing the liquid to be absorbed before you add in more. This results in a rich, creamy dish, one in which each grain of rice is al dente. The main ingredients of this classic dish are butter, white wine, and (my favorite) Parmesan cheese.

Before cooking risotto there are a few things you want to keep in mind. You do not want to wash the rice before you make the risotto because you need the starch from the rice. Never underestimate the importance of attention. The frequent stirring when you are cooking it helps to release the starch from the rice which gives it its creamy texture. To get the best outcome you will need a shallow pan. You will definitely want to toast the rice before adding the broth. This adds a faint golden hue and a nutty aroma.

I was first intimidated, but once I learned the technique, I learned it is not too hard. All you need is patience.

This recipe caught my eye because I just love hearts of palm. I can eat them prepared any which way. As an add on to a risotto dish? I am all in. This heart of palm risotto lived up to all my expectations. It is light and creamy with a buttery smoothness that makes each bite delectable. The hearts of palm add a luscious crunchy texture and the addition of the Parmesan makes the flavor deep with richness.

If you haven’t already, please subscribe to my weekly newsletter and like and follow me on Facebook!

This recipe is courtesy of Allrecipes and will serve 4 people who will ooh and ah in between servings.

Ingredients for Hearts of Palm Risotto:

1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
2/3 cup Arborio rice
1/4 cup dry white wine
3 cups boiling vegetable broth
1/2 cup sliced hearts of palm
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter

Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat.

Add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes.

Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes.

Reduce the heat to medium and stir in the white wine.

Let it cook until it has mostly evaporated, then stir in one-third of the boiling vegetable broth.

Continue stirring until incorporated.

Repeat this process twice more, stirring constantly.

Incorporating the broth should take 15 to 20 minutes in all.

When the rice is mostly tender, but still has a slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper.

Cook for another minute to heat through and then stir in parsley and butter.

Serve immediately.

It’s that simple!