Vegetables | Simple By Cindy

Shredded Parmesan Brussels Sprouts

Nov. 26
2018

It is a good thing I have good friends and family who live close to me. I am usually preparing posts for my blog right before dinner. Unfortunately, my family doesn’t always like the food I prepare for my blog, so I also make something I know they will enjoy. For example, I am the only person in my family that likes Brussels sprouts, so I made them some baked potatoes.

When this is the case, I get the chance to give these experimental dishes to friends and extended family. For this reason, I am very well-liked around here, especially by my friends who work full time. One less thing for them to do!

As for as my immediate family, they are missing out on so many great meals. But they are proud of my website, so they don’t mind waiting the extra minute or two if I have to take pictures. By now, they are used to it, and often help me with suggestions on what to place in the photo. If it is a dessert, they will make me a cup of coffee for me to place in the picture. And I enjoy giving away some of my meals. I get feedback on them and I do enjoy knowing that the people who eat it love what I make.

This recipe is so simple and easy to get to the table fast. The Brussels sprouts are perfectly cooked and caramelized. The lemon juice and zest add a tarty zing to it. The Parmesan cheese tops it off with cheesy deliciousness. When you find yourself short on time, this is the ideal recipe for you.

This recipe will serve 4-6 people who will fight for the last savory bite!

Ingredients for Shredded Parmesan Brussels Sprouts:

1 1/2 pounds Brussels sprouts, trimmed
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 cup of Parmesan cheese

Preheat the oven to 425°F.

In a food processor fitted with the slicing blade, pulse the Brussels sprouts until coarsely chopped.

Place them in a medium sized bowl and toss with olive oil, lemon zest and juice, salt and pepper.

Transfer to a baking pan, and spread them out evenly.

Roast in oven for 30 minutes, until the Brussels sprouts are tender and slightly browned.

Sprinkle with the Parmesan cheese, bake for another minute.

Transfer to a bowl and serve them hot.

It’s that simple!

Roasted Cauliflower with Garlic, Parsley and Vinegar

Oct. 25
2018

Do you know the difference between pan-roasting and roasting?

Pan-roasting is a two-step process by which you cook something only part of the way in a cast-iron skillet on your stovetop (also known as a sear) and finish it in the oven. It is one of the simplest cooking techniques out there. It is most often used to cook meat or chicken, however many people pan-roast vegetables as well.

By pan-roasting, you will get a super-crispy texture on the exterior of your protein or vegetable. If you are searing parts of a chicken, it is used to brown the skin and get it get it nice and crispy. If you are searing a steak it will crisp the outside and lock all the juicy flavor on the inside. The same goes for vegetables. This process will leave your vegetable with a flavorful caramelized crust! The browned bits that come from pan-roasting are delicious in their own way too, so do not discard them. You can also work them into any sauce you may be making for your dish.

Sure, it is an extra step but you will have dishes that are perfectly cooked – inside and out. Use a meat thermometer to make sure you have reached the desired cooking temperature. This way you will never have to cut into a steak or chicken, letting all their beautiful juices escape.

Roasting, on the other hand, is a one step process by which you cook food in an uncovered pan in the oven. Like pan-roasting, it is commonly used for large cuts of meat, and to intensify the flavors of vegetables. When you want to roast a vegetable, toss it with some olive oil, salt and pepper, place it in the oven and you will have an exceptional side dish!

This cooking process is one that turns boring cauliflower into a mouthwatering side. It is first pan-roasted, beautifully caramelizing the cauliflower and adding a sweetness to it, then it is finished off in the oven. The author says that “surprisingly, this is one of their most requested recipes” and I can understand why. I changed it up a little. I did not have time to make her garlic confit, (which I will definitely do next time), so I used plain garlic and it was still wonderful.

This recipe is loosely adapted from Gjelina, and will serve 4-6 people who will have never experienced cauliflower like this before!

Ingredients for Roasted Cauliflower with Garlic, Parsley and Vinegar:

1 head cauliflower, trimmed and chopped into large florets
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves garlic
2 tbsp. chopped fresh flat-leaf parsley
1/4 tsp. crushed red pepper flakes
2 tbsp. red wine vinegar

Preheat oven to 500°F.

In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

Heat a large cast iron frying pan over high heat.

Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes.

Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes.

With a spatula, toss the cauliflower with the garlic and turn to side that is not brown.

Cook for 3 minutes.

Remove from the oven, add the parsley, red pepper flakes, and vinegar and stir to distribute the seasonings.

Season with salt and pepper.

Transfer to a serving platter.

Serve warm or at room temperature.

It’s that simple!

Smokey Couscous

Oct. 15
2018

I often use the word savory when describing the taste of various dishes. But how many people really know what it means?

Savory is used to describe a dish that is full of flavor. It also refers to a taste that contrasts something sweet. A flavorful bite is hard to describe, so it is difficult to truly understand what savory tastes like unless you have experienced it. Savory not only describes an appealing taste, but also something alluring in appearance or aroma. If you are a good cook, you know it the minute you taste it. If you were to describe foods that are sweet, cakes, fruit or candy would come to mind. When it comes to savory… it’s just not that easy.

If you have ever eaten aged meats or cheeses, like salami or Parmesan cheese, you have eaten something savory. A simple spice like fennel, cumin coriander or paprika added to your recipe will make it taste savory. If you’re thinkinking marjoram, tarragon, or thyme you are correct. Desserts can be savory too! Just add cinnamon cloves or nutmeg.

Best known for its culinary influence, savory is used year round. Summer savory has a spicy aroma that is pungent or peppery and is milder than that of the winter.

So, since we are speaking of savory, this recipe meets that description perfectly! This dish is bursting with tons of flavor. There are so many and they combine beautifully to make this a truly mouth-watering side.The smoked paprika stimulates curiosity in your taste buds. The olives and roasted peppers provide a rich, wonderful mix of taste and texture.I did not use the smoked almonds but feel free to put them it. I also used parsley instead of cilantro, since I am not a fan of it. This side was so absolutely delicious, I could not stop eating it. It is definitely going on my Thanksgiving menu.

This recipe is courtesy of Simple, by Diana Henry, and will serve 6 to 8 people who will be amazed by this scrumptious and piquant dish.

Ingredients for Smoky Couscous

1 1/4 cups couscous
1 1/4 cups boiling chicken or vegetable stock, or just boiling water
1/4 cup olive oil, divided
1 large onion, very finely sliced
2 garlic cloves, minced
1 1/2 tsp. smoked paprika
Juice of 1 lemon
2 tbsp. extra virgin olive oil
1//3 cup pitted green olives, coarsely chopped
2 1/2 tbsp. smoked almonds, coarsely chopped
A few roasted bell peppers from a jar, torn or chopped (optional)
Leaves from a small bunch of cilantro, chopped
Salt and pepper

Sprinkle the couscous into a bowl, pour the hot stock or water over it, and add half the regular olive oil.

Cover with plastic wrap and let it stand for 15 minutes.

Heat the remaining regular olive oil in a skillet and saute the onion over medium heat until soft and golden.

Add the garlic and smoked paprika and cook for a further minute.

Fork the couscous through. It should be fluffy, and not wet (if it is dry, add no more than 3 tablespoons extra stock or water and let it stand for a little longer).

Fork the onion mixture into the couscous.

Add the lemon juice, extra virgin olive oil, olives, almonds, bell peppers (if using), and cilantro.

Season with salt and pepper.

Gently toss together and serve warm or at room temperature.

It’s that simple!

Provencal Cherry Tomato Gratin

Oct. 11
2018

We have all had one of those days in the kitchen, where just about everything goes wrong. I am not a stranger to this. In fact, my mistakes have served me well and I have learned a lot from them. Here are some common cooking mistakes that myself and many others have made before.

Soggy salads. Even more of a pet peeve of mine than overdressing a salad, are you surprised? It is important to wash all of your greens, and it is just as important to dry them. I usually wrap them in paper towels to dry to get the best outcome, however, you could also use a salad spinner. I just find that it doesn’t dry the greens enough for me. They must be dried thoroughly or leafy greens will sit droopily in the bowl.

Overcooking hard-boiled eggs. Yes, it’s possible, and most people are probably guilty of this. After you boil an egg, check out the yellow part. If it is at all green around the edges, you have overcooked it! I have tried many methods and find this to work the best; place eggs uncovered in the pot emerged in water (about 1 1/2-inches over the eggs). Bring water to a boil, (you have to watch it) and take off the heat, cover them and set aside for 12 minutes. Pour them into the ice bath to stop the cooking process, then allow to cool for 15 minutes before peeling.

Cutting meat too soon. If you don’t let your meat sit for a bit before slicing, all the delicious juices will run out, leaving it dry. It is best to allow cooked meat a bit of downtime after removing it from the heat. This helps to re-disperse the juices so they stay inside. For smaller meat, like steak or chicken, give it about 5 minutes. For larger meats, such as a rib-roast or turkey, let stand for about 20 minutes. Loosely cover them with tin foil to keep it warm.

Overcooked turkey/roast. There is a simple solution for this. Use a meat thermometer. This takes all the guesswork out of the cooking process. Remember, always cook meat no less than 10 minutes of cooking time in instructions. The instructions usually do not allow for cooking time once you remove it from the oven.

Now on to our recipe for today!

As promised, this is another great recipe to make for Thanksgiving. Whenever I want something easy that I know will also be special, I turn to Ina Garten. She comes through every time. This is something you can get to the table in no time. Roasted tomatoes are so yummy, and here Ina combines them with thyme and parsley giving it a savory aroma. This is spot on, easy and delicious. There is no reason not to make it.

This recipe will serve 6 people who will praise you for introducing them to this simply delectable dish!

Ingredients for Cherry Tomato Gratin

3 pints cherry or grape tomatoes, halved
1 1/2 tbsp. plus 1/4 cup olive oil
1 tsp. dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1/3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread (crusts removed)

Preheat oven to 400°F.

Place the tomatoes in a 9 x 13-inch ceramic dish.

Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together.

Spread the tomatoes evenly in the pan.

Place the garlic, parsley, and 1/2 teaspoon of salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped.

Add the bread cubes and process until the bread is in crumbs.

Add the 1/4 cup of olive oil and pulse a few times to blend.

Sprinkle the crumbs evenly over the tomatoes.

Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling.

Serve hot or warm.

It’s that simple!

Three Cheese Cauliflower Gratin

Oct. 1
2018

Sometimes the simplest of foods cooked with the simplest of ingredients are simply the best. Roasting any vegetable with a little olive oil, lemon, salt, and pepper will yield the most amazing results. When I am short on time in the kitchen, that is my go-to way of preparing them. Of course, you can add anything else you would like, but if you ask me, simple is always best.

There is one exception, however: when cheese is involved. And lots of it. Some say “anything fried is good”, and I say “anything with melted cheese is good” too. Because let’s face it, it just is. Take your plain roasted broccoli, asparagus, potatoes or carrots, place them back in the oven with the cheese on it until it just melts and it is doubly delicious. You can also sprinkle any cooked dish with some Parmesan cheese which will always make it even better.

This Three-Cheese Cauliflower is absolutely amazing! The author prepares a “roux” which is a mixture of butter and flour and adds some Dijon mustard to it which makes it lip-smacking good. I do not get to use bay leaves often, and each time I do they provide a savory aroma. The mixed cheeses really make this cauliflower recipe a comfort dish. Who would have thought cauliflower could be comfort food? I added some broccoli to the recipe. Try this now and thank me later.

This recipe is courtesy of the book Cherry Bombe and will serve 6 people who will get lost in this cheesy and creamy concoction.

Ingredients for Three Cheese Cauliflower Gratin

Kosher Salt
4 bay leaves
1 1/2 tsp. whole black peppercorns
1 head cauliflower, cut into large fillets
1 bunch broccoli florets
4 tbsp. unsalted butter
1 tbsp. Dijon mustard
3 tbsp. all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups shredded mixed cheeses (provolone, smoked cheddar and/or medium cheddar)
Freshly ground black pepper
Smoked sea salt (for finishing-optional)