Vegetables | Simple By Cindy

Crusty Baked Shells and Cauliflower

Mar. 3
2017

This is another yummy, comfort food recipe from Ina Garten. I just love her new book, Cooking for Jeffrey. There are so many recipes in it that I can’t wait to share with you. Her instructions are easy to follow, and the dishes are quick to make and always delicious.

This recipe has a combination of ingredients that I thought would be delectable together, and I wasn’t disappointed. Any recipe that has capers, lemon zest, two kinds of cheese, and pasta is a “must try” for me. I loved the addition of the cauliflower and the sage as well.

I would not label this as a quick, go-to recipe, however it was easy to make. If you measure all your ingredients first (and you should), the process runs smoothly and efficiently. It was worth it because this was a scrumptious dish. The flavors blended beautifully and every bite was delightful.

You can also make this dish ahead. Just assemble the ingredients first, cover and refrigerate. Bake right before serving.

This recipe will serve 6-8 very contented, happy people.

Ingredients for Crusty Baked Shells and Cauliflower

Kosher salt and freshly ground black pepper
3/4 pound medium shells, such as Barilla
Good olive oil
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tbsp. roughly chopped fresh sage leaves
2 tbsp. capers, drained
1 tbsp. garlic, minced (3 cloves)
1/2 tsp. grated lemon zest
1/4 tsp. crushed red pepper flakes
2 cups freshly grated Italian Fontina cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tbsp. freshly grated Italian Pecorino cheese
2 tbsp. minced fresh parsley leaves

Preheat oven to 400.

Fill a large pot with water, add 2 tbsp. salt, and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tbsp. of olive oil in a large (12-inch) sauté pan over medium-high heat. Add half the cauliflower in one layer, and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender.

Shells and cauliflower cauliflower browning in pan

Pour the cauliflower, including the small bits, into the the bowl with the pasta.

Add 3 more tbsp. of oil to the pan and the remaining cauliflower, cook until browned and tender, and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 tsp. salt, and 1 tsp. black pepper to the bowl and stir carefully.

shells and cauliflower sage, capers lemn zest

Stir in the Fontina.

Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish.

Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.

Combine the panko, Pecorino, parsley and 1 tbsp. of olive oil in a small bowl and sprinkle it evenly on top.

shells and cauliflower pecorino and parsley

Bake for 25 to 30 minutes, until browned and crusty on top.

Serve hot.

It’s that simple!

Baked Sweet Potato French Fries

Mar. 1
2017

I have always wanted to make my own french fries. I never tried it because I thought the frying aspect would be too difficult. I was always a little cautious about the high temperature needed for the oil. In addition, I was concerned about the mess the frying would cause and the huge clean-up that would ensue. Although french fries are on my list of things to try, when you want to get dinner on the table fast, this recipe is a much better and healthier alternative.

As it turns out, I was right. These sweet potato fries are so simple to make, with very little effort. The clean-up was easy as well. My kind of dish!

The dip is just perfect for the sweet potatoes. You can eliminate the garlic if you prefer, but my family loved it just the way I prepared it. The maple syrup gives it the “sweet”, and the garlic adds just a little bit of “spicy”.

Perfect combination! This recipe will serve 3-4 very content sweet potato lovers!

Ingredients for the Sweet Potato French Fries

3 large sweet potatoes, cut into 1/4-inch-thick strips
3 tbsp. canola oil
3 tsp. kosher salt (plus some for seasoning when done)
1-2 tsp. freshly ground black pepper

Ingredients for the Dip

1/4 cup of mayonnaise
1/4 cup of maple syrup
1/2 garlic clove, minced

Preheat the oven to 450.

In a large bowl, or plastic bag, toss the sweet potatoes with the oil, salt and pepper.

Baked sweet potato fries cut iwth oil and salt

Line a baking sheet with non-stick aluminum foil, and spray with cooking spray. (I like to do both, so I can guarantee there will be no sticking).

Baked sweet potato fries pan with aluminum and spray

Lay the sweet potatoes on the baking sheet in a single layer.

Bake until golden brown and crisp, about 35-40 minutes.

In a small bowl,whisk together the mayonnaise, maple syrup and the garlic.

Set aside.

Remove the fries and season with salt.

Serve hot and enjoy!

It’s that simple!

Scalloped Potatoes

Feb. 22
2017

Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.

I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.

This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.

This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.

This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!

Ingredients for Scalloped Potatoes

6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika

Preheat oven to 350.

Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.

In a large pot, melt the margarine over low heat.

Turn the heat up to medium, add the flour slowly, stirring constantly.

Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.

Cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the pan.

Spread a layer of overlapping potatoes. Top with sauce.

Repeat, alternating with layers of potatoes and sauce.

There should be a total of three sauce layers and two potato layers, with sauce on top.

Sprinkle the top layer with paprika and pepper.

Bake uncovered for 1 1/2 hours or until golden.

It’s that simple!

Lemon-Barley Pilaf

Feb. 16
2017

I enjoy exploring recipes that use different grains, as they are a healthy alternative to pasta.

This recipe is wonderful. I found it on Epicurious, however I changed some of the ingredients to make it more to my liking. It was simple and delicious. Of course I added lemon zest, which really brought out a delightful new zing. The toasted barley completed the new dimension of flavor I was hoping to achieve.

Add this barley recipe to your weeknight dinner menu. You won’t be sorry. It will pair well with any main course, and it will be a family and crowd pleaser. It is a hardy and nutritious side dish that you will be making over and over.

This recipe will serve 4-6 very happy new barley lovers!

Ingredients for Barley Pilaf

2 tbsp. margarine or butter
1 small onion, finely chopped
3/4 cup toasted barley (Manischewitz)
2 cups chicken broth
1 carrot, peeled and finely chopped
1/2 red pepper, finely chopped
1 bay leaf
1 tsp. lemon zest
1 tsp. fresh lemon juice

Melt the butter in a dutch oven or heavy bottomed saucepan over low heat.

Turn the heat up to medium and add the onions and carrots.

Sauté until onion is softened and translucent about 4-5 minutes.

Add the chicken broth and bay leaf and bring it to a boil.

Add the barley, reduce heat to low and stir.

Cover and cook until barley is soft, about 10 minutes.

Add carrot, red pepper, lemon juice and zest, cover and cook until vegetables are softened, about 8-10 minutes.

Remove the pan from the heat and let it stand, covered for about 10 minutes.

Discard bay leaf, season to taste with salt and pepper.

It’s that simple!

Pasta Ponza

Feb. 13
2017

This recipe is a very simple option for any weeknight meal. The prep takes very little time and the outcome is perfect for warming up any winter day.

The sweetness of the roasted tomatoes, combined with the capers and breadcrumbs, definitely makes this dish a “must try”. The breadcrumbs are perfectly browned and give this dish a delightful texture. The presentation is beautiful, making it a wonderful option for company as well. You probably have most of the ingredients in your pantry, so this is a no-brainer!

As always, Giada DeLaurentis continues to be so dependable when creating delicious recipes. This one may just be one of my favorites. This recipe will serve 4-6 very contented, happy people.

Ingredients for Pasta Ponza

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tbsp. extra-virgin olive oil, plus extra for drizzling
1/2 tsp kosher salt, plus extra for seasoning
1/4 tsp. freshly ground black pepper. plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups pecorino-Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven.

Preheat the oven to 375 degrees.

Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tbsp. olive oil, 1/2 tsp kosher salt, and 1/4 tsp. pepper in the prepared baking dish. Toss to coat.

Sprinkle the breadcrumbs over the tomato mixture.

pasta bonza tomato bresdcrumbds uncooked

Drizzle the top with olive oil and bake for 30-35 minutes until the top is a golden brown.

Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.

RESERVE ONE CUP OF THE PASTA WATER.

Drain the rest of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta.

Add the cheese and toss well.

Thin out the sauce with a little of the reserved pasta water, if needed.

Season again with salt and pepper, to taste.

Sprinkle with the chopped parsley and serve.

It’s that simple!