Vegetables | Simple By Cindy

Carrot Pudding

Jan. 18
2017

This is a dish that I made for Thanksgiving. My family enjoyed it so much that they requested it on Christmas day as well.

This recipe is one I will continue to make because of its ease and simplicity. You can begin preparing it the day before you serve it, and complete it the the next morning. Just pop it into the oven an hour before serving! It does not take long to assemble and it tastes as if you have been working on it all day.

The combination of ingredients makes this a warm, wonderful dish that is so delicious and satisfying. And, wow, I love the smell when it is baking! It is perfect for any holiday or week night meal. It comes out elegantly browned, light and airy. This carrot pudding is delectable in every way.

This recipe is courtesy of The Thanksgiving Table by Diane Morgan. Don’t just use it for the holidays; it is a “keeper” for any day. It will serve 8-10 overjoyed guests.

Ingredients for the Carrot Pudding

5 large carrots, peeled and cut into 1-inch chunks
2 tsp. fresh lemon juice
5 tbsp. unsalted butter, at room temperature
1/4 cup of sugar
1 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
2 tbsp. grated yellow onion
1 cup milk (or half and half-such as coffee-rich)
3 large eggs, lightly beaten

Place the carrots in a medium saucepan and add enough cold water to cover by 1-inch. Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.

Drain and cool slightly.

*The carrots can be made up to 2 days in advance. Cover and refrigerate; then bring them to room temperature before making the pudding.

Puree the carrots in the bowl of a food processor fitted with a metal blade.

Add the lemon juice, process to combine, and then transfer to a small bowl.

Preheat the oven to 350.

Coat a 2-quart soufflé dish with 1 tbsp.of the butter. Set aside.

In a medium mixing bowl, combine the remaining 4 tbsp. of butter, the sugar, flour, salt, pepper, cinnamon and nutmeg.

Beat until smooth.

carrot pudding sugar salt flour cinnamon

Add the onion and pureed carrots, and beat until well blended.

Pour in the milk and eggs, and mix until smooth. (Put your mixer on low speed, otherwise the mixture will splash!).

Spoon the mixture into the prepared baking dish.

Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour. Serve immediately.

*The pudding can be made assembled several hours ahead. Cover and refrigerate; then remove from the refrigerator 1 hour before baking.

It’s that simple!

Hot and Sweet Brussels Sprouts

Jan. 16
2017

I know there are many people who do not like brussels sprouts. I considered myself among that group until recently.

Why? Perhaps because in the past, their presentation and taste were unpleasant.

When we were younger, we all had overcooked vegetables that looked unappetizing. This is especially true for brussels sprouts, as they can smell really badly and turn to mush.

Well, the times are a-changing and there is a whole new world of brussels sprouts emerging. They are related to broccoli, cauliflower and kale and, when cooked properly, they are divine and inviting.

Brussels sprouts, as with all vegetables have to be cooked correctly. On many of my past blogs I have reminded everyone to cook their vegetables until they are bright and beautiful and then quickly take them off the heat.

When they are cooked to perfection there is no need for fancy sauces. They really are delicious and I am hoping, whether or not you are a fan, you will give them a try.

In this recipe, the sweetness of the maple syrup, the tanginess of the vinegar and the kick of the red pepper flakes combine to make this dish enticing. Place the brussels sprouts cut-side down in the pan and do not move them. SET YOUR TIMER! You want to brown them so they get that delightful caramelized exterior and and are still firm and juicy on the inside.

Once you add the liquid, do not forget to stop the cooking process when they turn bright green!

I know you will enjoy this recipe as much as I did. Who knows? It might even make you a fan!

This recipe will serve 4-6 people who, if they have never developed a taste for brussels sprouts, may just change their minds!

Today’s hint: When you are browning or sautéing and find that you need a little more oil, add it along the edge of the pan so by the time the oil reaches the vegetable it will be hot.

Ingredients for Hot and Sour Brussels Sprouts

2 lbs. Brussels Sprouts, roots cut off and halved
2 shallots, finely chopped
2 tbsp. olive oil
1/2 tsp. crushed red pepper flakes
2 sprigs thyme, tied up with cooking string
2 tbsp. sherry vinegar
2 tbsp. maple syrup
2 garlic cloves, finely chopped
2/3 cup of water
1 tsp. kosher salt, plus more to season
1/2 tsp. pepper, plus more to season

Heat a heavy skillet or dutch oven over medium heat. Once it is hot, add the olive oil. When olive oil is hot, add the brussels sprouts and red pepper flakes.

Cook, without stirring, until brussels sprouts begin to brown, about 3-4 minutes. Stir once and continue to cook, until brussels sprouts are nicely browned. You may have to keep cooking and stirring another few times.

Meanwhile, in a small bowl, mix together the vinegar, maple syrup, 1 tsp. salt and 1/2 tsp. pepper. Set aside.

When brussels sprouts are browned, add garlic, shallots and thyme. Let cook for about 1 minute, then add water, cover and let them steam until they turn bright green, about 1-2 minutes.

hot and sweet brussels shallots garlic nd thyme

Uncover, add the vinegar mixture to the brussels sprouts and cook, stirring frequently, until the liquid reduces to a glaze, about 3-5 minutes.

Remove the thyme sprig and season with extra salt and pepper.

It’s that simple!

Cauliflower Mash

Jan. 11
2017

I always have room in my recipe book for new and creative ways to make vegetables. I found this recipe and amended it to make it my own.

It one took a couple of tries, but it was worth it! My family sampled them all and we agreed that this is a winner!

It is so simple to make (no, really it is!), that it can be incorporated into any week night dinner menu. It looks and tastes as smooth as mashed potatoes, but without the carbs and calories.

The only thing that took some time was softening the cauliflower. It should be soft enough that you can easily pierce it with a fork. The great thing about this is that you do not have to worry about overcooking the cauliflower! This is the one time I will not remind you to take the vegetable out when it is bright and colorful. Don’t even worry about it; this cauliflower dish will be perfect every time.

Just remember not to overcook the onions. They have to be white and translucent to get that “mashed potato” look!

It’s easy, I promise!

This recipe will serve 4 people, who will have a delicious new way of enjoying cauliflower in place of mashed potatoes.

Ingredients for the Cauliflower Mash

1 medium cauliflower
3 tbsp. butter or margarine
1-2 tbsp. olive oil
1/2 onion, chopped
3 garlic cloves, chopped
1 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. parsley, chopped

Melt butter and olive oil in a medium size skillet.

Add onions and cook until they are transparent, about 3-4 minutes. Do not let them brown.

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Toss in garlic and cook for about 1 minute. Set pan aside.

Using a medium-sized pot, fill with water and let it come to a boil. When water is boiling, add cauliflower and let it cook until softened about 8-10 minutes.

Drain cauliflower in a colander and place in a food processor along with onion and garlic mixture.

Add salt and pepper.

Process on high until cauliflower is well blended and smooth.

Place on serving dish and top with chopped parsley.

It’s that simple!

Parmesan-Roasted Broccoli

Sep. 9
2016

This recipe is the perfect dish for any busy weeknight dinner, yet polished enough to make for company.

When separating the florets from the broccoli stems, try to get as close to the floret as possible. This will make them break apart easily in your hands, and no extra cutting will be needed.

I prefer to place them in a bowl, then toss them with the salt, pepper, olive oil and garlic, then lay them out in a single layer on a baking pan. This helps to get all of the broccoli coated with the seasonings.

You need to watch your timing here. I would set your timer for 20 minutes then keep checking at 1-2 minute increments. The broccoli can easily get overcooked, and you definitely want to take it out the minute you see the edges begin to turn brown. Remember, they will keep cooking after you have removed them from the oven!

This is another yummy recipe from Ina Garten at Foodnetwork.com. It is a side your whole family or company will love and it will serve 6. You can also halve the recipe if you desire.

Ingredients for Parmesan-Roasted Broccoli

4-5 pounds broccoli
4 garlic cloves, peeled and chopped
2 tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. fresh basil leaves ( about 12 leaves), chopped

Preheat oven to 425.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Toss the florets with garlic and drizzle with 5 tbsp. of olive oil.

Sprinkle with the salt and pepper.

Roast for 20-25 minutes, until crisp tender and the tips of the florets are slightly browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil.

Serve hot.

It’s that simple!

Cucumber Noodle Salad with Basil, Green Beans and Peanuts

Sep. 1
2016

Ramen noodles are all the rage now. They are a Chinese-style wheat noodle that has become increasing popular in the United States.

I was not sure if I would like ramen noodles. Well, after experimenting with this recipe, I’ve now jumped on the ramen noodle bandwagon. The possibilities for them are endless.

I decided to try this recipe because it contained some vegetables and herbs I had in my garden, specifically cucumbers and basil. This recipe seemed perfect.

I could not find raw peanuts, so I bought unsalted peanuts, cooked them according to the recipe and they were delicious.

This recipe was simple and was on the table in no time. The dressing was wonderful. You might want to try adding a little fresh lemon or lime juice. That would really brighten up the flavor as well.

I enjoyed this recipe from http://www.food.com. The recipes says it serves 2 people, however I think it serves 3-4 people all of whom will be very pleased.

1 English cucumber ( I used 2 regular cucumbers, peeled and seeded)
6 ounces green beans
3 ounces scallions ( about 2-3)
2 garlic cloves, chopped
1 ounce fresh basil (about 3-4 large leaves
1 lime
2 tbsp. tamari sauce oil
2 tsp. toasted sesame oil
2 tsp. sugar
2 1/2 ounces dried ramen noodles
1 ounce raw peanuts
2-3 tbsp. safflower or vegetable oil

Halve the cucumber lengthwise (and take out the seeds if you are using a regular cucumber).

Thinly slice into half moons.

cucumber noodel cumcumbers halved mooned

Trim green beans and break into 1-inch pieces.

Cut roots off scallions and thinly slice, separating the green tops and scallion whites.

Peel and finely chop garlic.

Cut basil into thin pieces.

Halve the lime lengthwise and squeeze juice into a small bowl.

Add the tamarin sauce, sesame oil, and 2 tsp. of sugar and stir until sugar dissolves. Set aside.

Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until green beans are bright green, about 2-3 minutes. Drain and set aside.

cucumber noodle noodle and beans cooking

Heat 2-3 tbsp. vegetable oil in a large skillet over medium-high heat.

Add peanuts and cook, stirring constantly, until golden, about 2-4 minutes. Using a slotted spoon, transfer to a bowl and season with salt.

Add garlic and scallion whites to the skillet and cook on medium-high heat for about 1 minute.

Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.

Add the ramen noodles and green beans and toss to combine.

Whisk the tamari mixture and add it to the skillet, along with the basil.

Cook, tossing frequently until basil starts to wilt and liquid is reduced and coats the noodles, about 2 minutes.

Serve, topped with green scallions and fried peanuts on top.

It’s that simple!