Vegetables | Simple By Cindy

Brown Sugar-Glazed Beets

Jul. 24
2017

My choice of cookware is enameled pots. I started using them many years ago. They can be pricey, but they are so worth it. You can now find them in stores like Home Goods at more reasonable prices. I started my collection slowly, buying one or two pots a year, and now I am hooked. I rarely use my stainless steel pots anymore for a number of reasons.

They burn easily and are very difficult to clean.

The enamel pots, on the other hand, clean easily, and rarely require overnight soaking.

In addition, enamel pots are made from a cast-iron or steel base and then coated with porcelain enamel to give the pan a smooth, non-stick surface. This coating is made from natural clay that has been baked and glazed to make it very hard and durable.

I have found that stainless steel pans are a poor conductor of heat, and, as a result, food tends to cook unevenly. They also contain some elements that may interfere with the taste of the food.

Enamel pots, however, combine the heat distribution benefits of iron with the non-stick properties of enamel. Foods cook more evenly and do not contain properties that interfere with the taste of the food.

Buy one for yourself. I know you will notice the tremendous differences between the stainless steel and the enameled pot. I think you are going to be hooked too!

This recipe has turned a beet-hater like me into someone who actually enjoys them. The sweetness of the dark brown sugar combined with the tartness of the orange juice makes the beets as wonderful as popping a piece of candy in your mouth. I used golden beets for this recipe, but you can use the red ones as well.

I hate to peel beets (don’t forget to put on gloves), but I love this recipe enough that I would gladly peel them again. It is scrumptious and worth every minute. Peeling and steaming the beets take the majority of the time required for this recipe. Once the beets are done, the process goes quickly. Take a look at this recipe; how is that for short and simple?

This recipe is courtesy of eating well.com and will serve 6 people who will be popping them into their mouths like bonbons!

Ingredients for Brown Sugar-Glazed Beets

3 cups peeled, steamed cubed beets, 1/2 to 1-inch cubes
3 tbsp. dark brown sugar
2 tbsp. orange juice
1 tbsp. unsalted butter
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Place beets in a steamer in a pot with 2 inches of water. Steam on high heat for 15-20 minutes.

Combine brown sugar, orange juice, butter, kosher salt and pepper in a large nonstick skillet.

Brown Sugar beets sugar and orange juice

Cook over medium heat until the sugar and butter are melted and starting to bubble.

Stir in the beets and cook until most of the liquid has evaporated and the beets are coated with glaze, about 6-8 minutes.

Brown Sugar Beets in pan with brwon suagr and orange juice

Serve warm.

It’s that simple!

Smashed Potatoes and Peas with Lemon and Dill

Jul. 17
2017

I love the long, lazy days of summer which lend themselves to spending more time outdoors and less time in the kitchen. I don’t find myself cooking that much lately, and when I do, I look for quick, simple dishes.

This is one of those recipes I find myself making over and over. It is a new and delicious way to enjoy mashed potatoes. The addition of the peas, chives, and dill make it really unique. I love taking a simple dish like mashed potatoes and doctoring it up until it becomes something special. It is like taking a winter recipe and turning it into a summer delight. What could be better than that?

The majority of time in this recipe is spent boiling the potatoes. You can save time by boiling them ahead. Just to note: these potatoes are intended to be slightly lumpy, which is why they are mashed by hand, along with the peas.

The combination of flavors in this recipe truly makes it special. And you already know what I think about the lemon zest! These potatoes make a beautiful presentation. They are elegant and so perfect for a weeknight summertime side dish. You are going to be overjoyed when you try this recipe! (You can let me know what you think of it by dropping me an email; I would love to hear from you)!

This recipe is courtesy of Finecooking.com. It will serve 4 people who will love this new twist to mashed potatoes!

Ingredients for Smashed Potatoes

1 1/2 lb. of Yukon Gold potatoes
1 clove garlic, chopped
6 oz. (1 heaping cup) thawed, frozen peas
1/3 cup of olive oil
1/4 cup scallions, finely chopped
3 tbsp. dill, finely chopped
2 tbsp. chives, finely sliced
2 tsp. lemon zest
Kosher salt and Pepper to taste

Bring 1 1/2 peeled and quartered Yukon Gold potatoes and 1 clove garlic to a boil in water well seasoned with kosher salt. (I did not even peel the potatoes!)

Cook until tender, 15 to 20 minutes.

Just before draining add the peas and cook until heated through, about 1 minute.

Drain, return to the pot and coarsely mash. Stir in 1/3 cup of olive oil, scallions, dill, chives and lemon zest.

Season to taste with salt and pepper.

It’s that simple! (It really is, isn’t it?)

Barley Hoppin’ John

Jul. 6
2017

The July Fourth holiday is behind us, and before you know it, the summer will fly by. I never understood why the time seems to go so much faster during those long, lazy days of summer. One minute you are basking in the warm glow of summer, then in the blink of an eye, autumn is here, the kids are back in school, and you are riding a roller coaster for the next 9 months. Oh well. Sorry, let’s not think about that just yet.

There are so many wonderful things about the summer. I love the fragrant flowers and the beautiful harvest of vegetables (and so many other things, but I won’t bore you). For the past couple of years, I have been growing some of my own vegetables. Although I am not a great gardener, I do manage to pull off a couple of tasty veggies. I enjoy growing them, and achieve satisfaction when I use them in the meals I prepare. It is still early enough for you to try to grow your own. So give it a try…you never know!

This recipe caught my eye as I was searching for a barley dish. Quick-cooking barley is easy to prepare and is very versatile. I had all the ingredients in my pantry for this recipe, so I gave it a try.

I am so glad I did! It was sweet, along with a little tang and a little heat–a perfect combination. You can also use chicken broth to prepare it (I did). If you use regular chicken broth, you should eliminate the salt. It will be salty enough once it is cooked. I also could not find black-eyed peas, so I used regular black beans, and I am sure the result was similar ( you could also substitute chick peas). Remember, a recipe is just a guide. When you cook (as opposed to baking), there is plenty of room to change things up, and make it exactly as you like.

Whatever you do, put this recipe on your to-do list. It is fast, easy and just plain delicious.

This recipe is courtesy of Eatingwell Magazine and will serve 4-5 people who will repeatedly crave this flavorful dish.

Ingredients for Barley Hoppin John

1 small red pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 14-ounce can vegetable broth
1 cup quick cooking barley (I used Manischewitz toasted barley)
1 tbsp. chopped fresh thyme (or 1 tsp. dried)
2 tsp. lemon juice
1/4 tsp. crushed red pepper
1/4 tsp. kosher salt
2 15-ounce cans black-eyed peas, rinsed

Heat oil in a large nonstick skillet over medium heat.

Add onion, bell pepper and celery.

Cook until vegetables soften, 3-4 minutes.

Add garlic and cook 1 minute.

Add broth, barley, thyme, lemon juice, crushed red pepper, and salt. Bring to a boil.

Reduce heat, cover and simmer until the barley is done, 15-20 minutes.

Remove from the heat and stir in black-eyed peas.

Cover and let stand for 5 minutes.

Serve hot.

It’s that simple!

Pasta with Tomatoes and Garlic

Jun. 27
2017

Summer is upon us and it is time to lighten up a little on our recipes. Well, at least for today. (I have an amazing mac-n-cheese recipe coming soon – sorry!)

I was short on time tonight for dinner and did not have the time to stop at the grocery store. I looked in my refrigerator and saw that I had some tomatoes-on-the-vine. I always have plenty of pasta at home, so I decided to combine the two.

I made this simple pasta dish using the ingredients I had in my pantry. Of course I added my usual lemon zest and fresh lemon juice. Needless to say, this dish took almost no time to prepare. It’s simplicity made it appealing, and I will be making this many more times this summer, especially when the tomatoes in my vegetable garden start to ripen.

This is a fabulous way to get a delicious meal on the table quickly. The cooked tomatoes, combined with the lemon zest, juice and red pepper flakes dance a beautiful waltz in your mouth. This is a memorable side dish that will add some elegance to any main dish. It will make your meal elegant and forever enshrined in your mind.

This Tomato Pasta will serve 4-5 people who will be thrilled to be eating it!

Ingredients for Tomato Pasta

8 ounces pappardelle pasta (or any kind you have at home)
4 medium tomatoes
2 cloves garlic, chopped
1 tbsp. lemon zest
1 tbsp. lemon juice
2 tbsp. olive oil
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. pepper
1/4 cup Parmesan-Reggiano

Cook pasta according to the directions on the package. Drain and set aside.

In a saucepan, heat the olive oil.

Add the garlic and cook for 1 minute.

Toss in the tomatoes, lemon zest, lemon juice salt and pepper.

Cook for about 5 minutes or less, or until you see the tomatoes just begin to soften.

Add mixture to the pasta and toss to coat.

Sprinkle with Parmesan-Reggiano cheese.

Transfer to a serving bowl. Serve warm.

It’s that simple!

Mediterranean Roasted Tomatoes, Broccoli and Onions

Jun. 19
2017

The title of this recipe says it all. What’s not to like? This is a simple (yes, I promise) dish with great flavor.

Mediterranean cuisine is influenced by the wonderful essence of Italian, Greek and French cultures, while using an abundance of basil, oregano, olives and olive oil. Recently, the cuisine has expanded its range to the eastern Mediterranean (i.e., Turkey, Israel) cultures as well. You may have seen a lot of Middle Eastern restaurants serving foods with herbs and spices that are traditionally found in Mediterranean establishments.

This light and easy recipe will tickle your taste buds. Cutting the garlic takes up most of the time needed to prepare this recipe. The greatest thing about this side dish, besides its wonderful flavor, is that it is healthy and can accompany any main course. It is the perfect way to start off the summer. Although it is not technically summer, we are close enough to bathing suit time, to start eating healthy and to reach that weight goal we so desperately seek!

This recipe will serve 4 happy “to be” eating mediterranean people.

Ingredients for Roasted Broccoli and Tomatoes

12 ounces broccoli crowns, trimmed and cut into florets (about 4 cups)
1 cup grape tomatoes, halved
1/2 red onion, sliced
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. freshly grated lemon zest
1 tbsp. lemon juice
1 tsp. dried oregano
2 tsp. capers, drained

Preheat oven to 450.

Toss broccoli, tomatoes, onion, oil, garlic and salt in a large bowl until evenly coated.

Spread in an even layer on a baking sheet.

Mediterranean tomatoes all on baking sheet

Bake until the broccoli begins to brown, 10 to 13 minutes.

Meanwhile, combine lemon zest and juice, olives, oregano and capers in a large bowl.

Add the roasted vegetables; stir to combine.

Serve warm.

Enjoy!

It’s that simple!