Vegetables | Simple By Cindy

Roasted Cabbage Wedges

Jun. 13
2017

This is another cabbage recipe you must try! Any roasted vegetable is delicious, but with this infused garlic-lemon oil, it takes roasting to another level of flavor.

Many people tell me that some of the recipes on my blog are not “easy.” I think it depends on the recipe and I try to give you a heads up if it may not be so simple. This recipe has to be number one in the uncomplicated department. Read it through. It just does not get any easier than this! `

This cabbage recipe demands virtually no effort, yet is bursting with flavor. I infused the olive oil with garlic to ensure that the garlic would not burn when I roasted it. You really don’t have to. I have made plenty of roasted vegetables with chopped garlic and I never had any problem with it burning. I just wanted to see if the garlic-infused olive oil packed the same punch. I was not disappointed. This is a wonderful, pleasant way of making cabbage.

There is just no reason not to make this recipe. You will get about 3-4 servings, and even if you don’t like cabbage, this one may just make a cabbage-lover out of you!

Ingredients for Roasted Cabbage Wedges

1 large head of green cabbage, sliced vertically, from top to bottom
3 tbsp. olive oil
2 tbsp. fresh oregano, chopped (or any herb you would prefer)
3 cloves garlic, chopped
1/2 lemon, zested
Juice of 1/2 lemon
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat oven to 450.

Line a large baking sheet with parchment paper.

Pour oil into a small bowl.

Place garlic and lemon zest in the bowl with the oil. Mix well and set aside.

Starting at the top of the cabbage, cut it from top to bottom into 1 inch wedges.

Place cab` bage on the baking sheet.

Strain the oil-garlic mixture through a strainer into another bowl.

Add the lemon juice and mix.

Pour the mixture evenly over the cabbage wedges.

Sprinkle with the oregano, salt and pepper.

Place in oven for 20-25 minutes, until you see the edges of the cabbage turning brown.

Serve warm.

It’s that simple!

Kale Puttanesca

May. 30
2017

Now that the weather is finally cooperating and there are warm and beautiful days ahead, we can start eating healthy again. Of course, bathing suit season is right around the corner, which provides an enticing incentive!

Eating healthy means carefully planning what you consume. Nutrient-packed foods, such as whole grains, lean protein and fruits and vegetables are essential components of a healthy diet. You should alternate your vegetables to make sure you are getting a balance of nutrients by eating a mixture of colors, like spinach and kale, green and yellow squash and red and yellow bell peppers. Variety is a good way of knowing you are getting all the nutrients you need. And, of course, drink lots of water (but I know you already know that).

This recipe is a good way to start eating healthy. The whole wheat pasta is a good choice, but be careful and read your ingredients. I discovered an even better choice. For this recipe I used Ezekiel Food for Life Sprouted Grain Pasta -Spaghetti. You can actually pronounce and understand each ingredient. It is an all natural pasta I heard about from researching nutrition and all natural ingredients. There are a lot of foods out there which contain bad food additives. Read the labels carefully!

Whichever pasta you choose, I am sure you will be making this recipe again and again. After all, who doesn’t like puttanesca sauce? Easy-peasy!

This recipe is courtesy of allrecipes.com and will serve 4 people who will love this new way of eating kale!

Ingredients for the Kale Puttanesca

1/2 (16 ounce) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 ounce) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
2 cups coarsely chopped kale
1 (4 ounce) can sliced black olives
1/2 cup grated Parmesan cheese, or to taste

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente;drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes.

Cook and stir until the onion has softened and begins to turn golden brown, about 5 minutes.

Stir in capers, anchovy fillets.

Bring to a simmer.

Stir in diced tomatoes and kale, and simmer over medium-low heat until wilted and tender, about 5 to 6 minutes.

Once pasta has been cooked and drained, stir into the puttanesca along with the black olives.

Toss and sprinkle with grated Parmesan cheese before serving.

It’s that simple!

Broccoli-Quinoa Salad with Buttermilk Dressing

May. 25
2017

When I first got married, I did not know how to cook. I was working full time, and soon had a child. That’s enough to “squash” anyone’s desire to come home and first start cooking (as many of you working mom’s would agree). Five years after my husband and I were married, we moved to Florida, near my sister-in-law Shelley and my brother, Stan. Shelley told me she would make the Jewish holidays and I should make Thanksgiving. WHAT? I didn’t cook for myself, my husband and child; how could I possibly make a holiday that many people would attend?

That was not even the worst of it. Shelley and her mom Julia were the best cooks I knew! Ugh! Nervous did not come close to describing how I felt. I was working full time. I had a kid. Make a holiday? Panic set in quickly.

I don’t remember how many people came, maybe around 10-12. I am sure I must have called my mom to ask for some recipes. I started preparing the night before, and woke up very early that day to begin cooking. It was a crazy day for me, but I got it all done.

Shelley and her mother were very gracious guests. They told me everything I made was wonderful. Maybe it was, or maybe it wasn’t. I still felt very accomplished and basked in the glow of their praise. I did it! And, as it turned out, I enjoyed cooking very much.

Who knew that 27 years later, I would still be making Thanksgiving. My family, no matter where they live, travel to my home. I feel honored that they all come and try to make it special each year.

So if you are new to cooking, don’t be afraid, you will learn as you go. You will make mistakes, and that will be okay. Each time you cook, you will get better. It will get easier and your cooking skills will expand and flourish.

Now let’s get onto the recipe for today. This is a wonderful side dish that has an interesting combination of ingredients. Its pleasant texture and creamy dressing is a wonderful accompaniment to any main dish. The dressing can be made in advance, so it would be a great dish to make for company or a holiday.

This recipe is courtesy of Bon Appetit and will serve 4 people who will love this refreshing salad with the creamy, yummy dressing.

Ingredients For Broccoli-Quinoa Salad

Buttermilk Dressing

3/4 cup buttermilk
2 tbsp. olive oil
2 tbsp. vegetable oil (I omitted this)
1 tbsp. finely grated lemon zest
1 tbsp. fresh lemon juice
1 tsp. unseasoned rice vinegar
Pinch of freshly ground black pepper
1 tsp. fine sea salt (or more to preference)

Salad

1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
1 cup white, red, or black quinoa
1/2 cup coarsely chopped parsley ( I would use less, about 1/4 cup, this overpowered the salad)
1/4 cup coarsely chopped tarragon

For the buttermilk dressing:

Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper and 1 tsp. salt in a medium bowl. Taste and season with more salt if needed.

(Dressing can be made 5 days ahead. Cover and chill).

For the salad:

Stir together shallot and 2 tablespoons buttermilk dressing in a small bowl. Set aside.

Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool.

Drain and place on a kitchen towel-lined baking sheet.

Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain.

Toss quinoa and 2 tablespoons buttermilk dressing in a large bowl to coat; season with salt. Let cool.

Add dressed shallot, broccoli, parsley, tarragon, and 2 tablespoons buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

It’s that simple!

Home Fried Beets and Potatoes

May. 22
2017

Who was the genius that decided that spring should begin in March?

It is May. It is time for gardening, planting herbs and vegetables and finally getting outdoors after those long winter months. Has anybody told this to the meteorologist ? It has been raining a lot, which I really don’t mind as it helps the plants and trees, but it is also cold and windy. I would love to be able to open the windows and let spring in! It is time for the lovely smell of grass growing and flowers blooming. I am certainly not complaining (maybe I am a little), but enough already. My patience is growing thin.

When I was growing up, April brought warm weather and I played outside until it was dark. Now it stays relatively (and uncomfortably) cool until late May or June. Our summers turn into Indian summers and we find ourselves at the beach during September. Even October has become a “warm” month. No complaints about that either.

Now that spring has almost made it’s entrance, let us try one last “fry.” This recipe is really easy, I promise you! Just take a look at the ingredients; there are only five.

I am not a fan of beets, however something appealed to me about this dish. Oh yes, the “home fried” part. I will try almost anything that is fried. The beets and potatoes in this dish are ever so lightly fried and the result is a golden crunch that leaves your taste buds wanting one more bite. This is a simple dish that leaves you feeling pleased and satisfied at the same time.

I am still not a beet lover, however I thoroughly enjoyed this recipe and I would definitely make it again. This recipe is courtesy of Cuisine for Two and will serve 2-3 very happy beet lovers.

Ingredients for Fried Beets and Potatoes

2 tsp. peanut oil
1 cup small golden beets, thinly sliced (about 3)
1 cup small red potatoes, thinly sliced (about 3)
1 tsp. fresh chives, minced
Salt and pepper to taste

Heat oil in a large nonstick skillet over medium-high heat.

Add the beets, cover, and cook until slightly soft, 2-3 minutes.

Uncover, and add the potatoes and sauté, stirring occasionally, until golden brown, 9-12 minutes.

beets and potatoes potatoes and beets in pan

Season with salt and pepper.

Sprinkle on chives.

It’s that simple!

Spiced Orzo with Spinach

May. 11
2017

This is a lovely Mediterranean style side dish that can accompany any main course. I happened to come across it searching for “orzo” recipes. Orzo is a short cut pasta, and looks like a thick piece of rice. It is a very versatile pasta, as it can be used in soups, salads, casseroles, or simply alone.

The combination of spices caught my eye. Cumin and coriander are found in many Middle Eastern cuisines. You rarely see them in a pasta dish. I just learned that coriander is the seed of a cilantro plant. I am just a wealth of information today!

I loved this recipe. The spices blended perfectly and the result was a savory and delightful pasta. It is very simple to prepare. The orzo and spinach cook quickly. Just watch the spinach closely; you do not want to overcook it. Set your timer! I do not like cilantro, so I used parsley for this recipe.

This recipe is courtesy of Cookstr.com and will serve 6 people who will be thrilled with the spices in this wonderful dish.

Today’s Hint: Place a wooden spoon over a pot to prevent the water from boiling over.

Ingredients for Spiced Orzo with Spinach

8 oz. orzo
1 1/2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of cayenne
6 oz. baby spinach leaves, washed, but not dried
4 tbsp. chopped cilantro or parsley
Kosher salt and freshly ground pepper

Bring a large pan off salted water to a boil.

Add the orzo and cook until tender, according to package instructions.

Meanwhile, heat the olive oil in a large saucepan over medium heat.

Add the onion and cook, about 3 minutes, until softened.

Stir in the garlic, coriander, cumin, and cayenne, if using, and cook for 1 minute more.

spicey orzo oinioons, garlic, coriander, cumin

Stir the spinach (with the water clinging to its leaves from washing) into the saucepan.

Drain the orzo well, shaking off any excess water.

Add the orzo to the spinach mixture and mix well.

Stir in the cilantro (or parsley) and season with salt and pepper.

Transfer to a serving bowl. Serve hot or cooled.

It’s that simple!