Vegetables | Simple By Cindy

Kale Pesto with Wholewheat Linguini

Feb. 26
2018

Food is now so important to us, it has become inspirational. Our connection to food has grown stronger as we’ve come to hold value in how it influences our health. Dinner is not just a meal, it is an important place for families to gather, talk, laugh, and share stories.

This phenomenon has been occurring for years and it evolves with us. Food is now more enriching, nourishing, and more pleasant to all of our senses. You can be just as passionate about a beautiful dish placed in front of you at a fancy restaurant, as you can from a dish that has been in your family for years. It makes no difference if it is served on priceless china or your grandmother’s old dishes. Our relationship with food has become invaluable and more pleasurable. Food has surpassed a means of survival, it has become an experience.

The meaning of food is not the only thing evolving, our palates have become more sophisticated. Who had ever heard of kale ten or fifteen years ago? Today, you see recipes for it often. Some of us, even now, knowing all the health benefits, have a hard time incorporating it into our food repertoire. If you can relate, I am sure this recipe will be a game changer for you. Diana Henry’s recipes are always unique and incredibly creative. She is able to put ingredients together that other cooks would never think of. Her recipes are simple and so delicious.

We have something in common, Diana and I. We collect cookbooks! I’ve read that she has about 4,000. I too, have quite the collection of cookbooks.

(Yes, they are all cookbooks!)

This kale pesto is a rustic, simple pesto sauce made with kale, butter, anchovies, garlic, and Parmesan. It comes together quickly and would be wonderful with any kind of pasta.

This recipe is courtesy of Diana Henry, A Change of Appetite. It does not say exactly how many it will serve, but I would guess about 4-6 people who are sure to become kale lovers.

Ingredients for Kale Pesto with Whole Wheat Linguine

1 pound whole-wheat linguini
sea salt
12 o. Kale (about 4 cups leaves once you have removed the stems
2 tbsp. butter
1/4 cup extra-virgin olive oil (grassy instead of fruity)
1/4 cup flat-leaf parsley
2 good quality anchovies, drained of oil
2 garlic cloves, coarsely chopped
1/2-3/4 cup of grated Parmesan cheese
really good pinch of dried red pepper flakes (optional)

Put the linguine into a large saucepan of boiled slightly salted water and boil according to the package directions until it is cooked al dente.

At the same time, make the pesto.

Wash the kale well and strip the fibrous leaves from their stems.

Bring a large pot of water to a boil, plunge the leaves in, and cook for five minutes.

Drain well.

Put the cooked kale into a food processor with the butter, extra-virgin olive oil, parsley, anchovies, garlic, and 1/2 cup of the cheese.

Add the red pepper flakes (if using).

Process, using the pulse-blend button.

The author suggests that you don’t process it until it is completed pureed, and leave some large flecks in it.

Taste, adding the rest of the cheese if you want.

Drain the linguine, then return it to the pot with a little of it’s cooking water. Mix in the pesto and serve immediately.

It’s that simple!

Crispy Cauliflower with Capers, Raisins and Breadcrumbs

Feb. 5
2018

Everyone has their “go-to” recipes when dinner has to be on the table in a short amount of time.

I know I have mine! It is usually a main dish with a vegetable that is roasted simply with some oil, garlic and lemon.

From the time my oldest son was a child until he was a teen, he would only eat pizza or pasta with butter and parmesan cheese. My younger son was more adventurous, and would happily try anything. When you are raising two different kids, you gotta do what you gotta do.

My kids, who are adults now, still enjoy my ‘go-to” recipes and ask me for them often. But now I do my best to change it up a bit and diversify their palettes. Of course, starting this blog helped a lot, and I am happy when I see them trying something new.

This recipe is perfect if you want to brave and introduce something special. The caramelization of the cauliflower after roasting gives this dish a wonderful depth of flavor. The raisins add lovely texture, and a sweet surprise. The capers compliment it with a salty jolt, and the breadcrumbs bring it all together to make this dish as wonderful as it is unique.

This recipe is courtesy of Epicurious, and will serve 8-10 people who will love this extraordinary combination of flavors.

Ingredients for Cauliflower with Capers, Raisins, and Breadcrumbs

1 large head of cauliflower (2 pounds), cut into 2″ florets
6 tbsp. olive oil, divided in half
Kosher Salt
Freshly ground black pepper
3 garlic cloves, thinly sliced
2 tbsp. salt-packed capers: soaked, rinsed and patted dry
3/4 cup breadcrumbs
1/2 cup low-salt chicken broth
1 tsp. anchovy paste (optional)
1/3 cup golden raisins
1 tbsp. white wine vinegar or champagne vinegar
2 tbsp. chopped flat leaf parsley

Preheat oven to 425F.

Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper.

Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer.

Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes.

*Do ahead: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.

Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium-low heat.

Add garlic and cook, stirring occasionally until they are just golden, about 4-5 minutes.

Add capers and cook until they start to pop, about 3 minutes.

Add breadcrumbs and toss to coat.

Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.

Add chicken broth and anchovy paste (if using) to same saucepan.

Bring to a boil.

Add golden raisins and white wine vinegar and cook until almost all the liquid is absorbed, about 5 minutes .

Remove from heat and set aside.

*Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.

Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly.

Season to taste with salt and pepper.

Sprinkle cauliflower with breadcrumb mixture and parsley.

It’s that simple!

Sizzling, Sweet Cauliflower

Jan. 29
2018

It is so cold here; I really could spend all of my time indoors just cooking. But there are errands to run, people to see and things to do. So, each day I’ve gone out and the thought of spring coming soon has carried me through.

It’s not that I hate winter, I actually love snow, but this kind of cold is not for me. One of my new obsessions is hot sauce. Not only does it go great on eggs, chicken, vegetables and seafood, a little spice also helps me warm up on days like these.

So, I decided to make a sauce that I could use to coat cauliflower and bake in the oven.

I didn’t want to make the sauce too hot, as my other family members have a low threshold when it comes to spiciness. By combining a red chili sauce with a sweet chili sauce, I made a new flavoring that is delicious and can be enjoyed with any vegetable. What’s really great about this recipe is you can use as much hot sauce as you would like!

By dipping the cauliflower in panko crumbs first, you will have a dish that is crunchy, spicy and sweet, all at the same time. It should be roasted in the oven at a high temperature for 25-30 minutes, ensuring a thoroughly crispy outcome. The result will be an oven-baked, healthy side dish, perfectly flavored with a delicate, yet savory sauce. These tasty, crispy morsels of goodness are impossible to resist.

This recipe will serve 4-6 people who may become serious hot sauce lovers.

Ingredients for Hot and Sweet Cauliflower

1 head cauliflower, cut into bite sized florets
2 cups panko bread crumbs
3 large eggs, whisked
2 tsp. sweet chili sauce
1 tbsp. sriracha sauce
1 tbsp. honey
3 cloves garlic, chopped
1/2 tsp. lime zest
Juice of 1 lime
1 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 450F.

Dip the cauliflower pieces in the egg.

Roll cauliflower pieces in the panko.

Set aside.

In a medium sized bowl, combine the sweet chili sauce, sriracha sauce, honey, garlic, lime zest and juice. (Depending on how much cauliflower you have and how much sauce you want, you may want to double the measurements)

Twirl the cauliflower pieces in the sauce, making sure to evenly coat them.

Season with salt and pepper.

Place the cauliflower on a baking sheet.

Place sheet in oven and roast for 25-30 minutes, until golden brown.

It’s that simple!

Veggie Balls

Jan. 25
2018

Let’s talk food for Super Bowl Sunday!

The final game of football season should be enjoyable for everyone. While I am not a big fan of the sport, I do love having all my friends and family over. I simply prefer to be in the kitchen cooking and chatting while my guests watch the game.

When creating their menu, most people think: pizza, sloppy joes, chili, chicken wings or hoagies. This may not be a “traditional” recipe for the big game, but if you like to serve something healthy you’re going to want to add this to your selection.

I will definitely be preparing the basics as well this year, but it is nice to have a couple of healthy alternatives, especially for friends who are vegetarians.

I know there are also a lot of vegan eaters out there, so this recipe is perfect for you, too! Veggie balls are a great appetizer you can use for any occasion that everyone will happily indulge in. When I first started making them, my family would never have thought to choose them over chips and dip or pigs in a blanket. However, after making them for many different occasions these have become a fam-favorite!

Do not let the amount of ingredients intimidate you. Do your prep (mise-en-place) and these veggies balls will come together in no time at all. What’s even better: you can make them ahead of time and they freeze beautifully.

Go ahead and make these, they are so uniquely delicious your guests will be talking about for many Super Bowls to come!

Just a note: The pictures show more amounts than the recipe calls for – I was making them for Thanksgiving and I had to make 100!

This recipe is courtesy of “The Meatball Shop” cookbook by Daniel Holzman and Michael Chernow. It will make 24 servings for your family and friends who will be sure to become veggie ball lovers.

Ingredients for Veggie Balls

2 cups lentils
1/4 cup plus 2 tbsp. olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tbsp. chopped fresh thyme
2 tsp. salt
3 tbsp. tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh walnuts

Combine the lentils and 2 quarts water in a medium stock pot and bring to a boil over high heat.

Reduce the heat to low and simmer until the lentils are soft, (but not falling apart), about 25 minutes.

Drain the lentils and allow to cool.

Add 1/4 cup of olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.

Add the tomato paste and continue to cook, stirring constantly, for 3 minutes.

Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed.

Transfer the mixture to a large bowl and allow to cool to room temperature.

When cool, add the lentils to the vegetable mixture.

Add the eggs, parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated.

Place in the refrigerator for 25 minutes.

Preheat the oven to 400F.

Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.

Set aside.

Roll the mixture into round, golf ball size “meatballs” (about 1 1/2 inches), making sure to pack the vegetable mix firmly.

Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.

Roast for 30 minutes, or until the meatballs are firm and cooked through.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

It’s that simple!

Sautéed Broccoli Rabe with Farro, Crushed Red Pepper, and Lemon

Jan. 22
2018

Farro is an ancient whole grain, similar to barley and quinoa that has been eaten for many generations. Commonly found in Mediterranean, Ethiopian and Middle Eastern cuisines, farro has recently gained popularity as a great source of nutrition because it is fat-free, cholesterol-free, but not gluten-free. It is also a great source of iron and high in fiber and protein. Similar to barley, farro has a mild taste and chewy texture and is just plain delicious. Have I convinced you to try it yet?

Like other whole grains, farro is easy to cook. You may want to soak it overnight to shorten the cooking time, but you really don’t need to. It takes about 10 to 15 minutes if you soak it, and 25 to 30 minutes if you don’t.

I loved this particular recipe because of the different textures that were combined. The lemon zest added a tangy flavor and the crushed red pepper further enhanced the flavor with just the perfect amount of heat. You could also add some grated cheese or toasted pine nuts. Any way you make this recipe it will be wonderful! I am now a farro-lover and I think you will be too.

This recipe is courtesy of Michael’s Genuine Food. It will serve 4 people who may indeed, become farro lovers too!

Ingredients for Sautéed Broccoli Rabe with Farro, Crushed Red Pepper, and Lemon

1/2 cup farro
2 pounds broccoli rabe, ends trimmed, cut into 1 inch pieces
2 tbsp. extra-virgin olive oil
2 garlic cloves. minced
1/4 tsp. crushed red pepper
Kosher salt and freshly ground black pepper
Zest of 1 lemon

Bring a medium pot of salted water to a boil.

Add the farro, reduce the heat to medium-low, and cover.

Simmer until the farro is tender and the grains have split open, about 30 minutes.

Keeping the cooking water in the pot, remove the farro from the pot with a spider strainer or mesh sieve, put it in a colander, and rinse with cool water.