Vegetables | Simple By Cindy

Braised Brussels Sprouts with Mustard and Thyme

Jul. 22
2016

I am always looking for something quick and easy to make, especially on evenings when I am short on time.

This recipe satisfied my requirements and ended up to be a tasty, delicious side that I will absolutely make again.

The browning method of this recipe is what makes it so special. The brussels sprouts were caramelized to a deep, perfect brown that kept them crispy throughout the entire cooking process. They stayed firm and intact during the braising.

The braising was simple and took very little time. The addition of the honey mustard sauce gave it a sweet and tangy flavor that was delicious. This recipe is perfect for company or any weeknight dinner. It is a “must-try”.

Make this recipe for dinner tonight! It is courtesy of Cooking Light and serves 4 people who will have a new way of enjoying brussels sprouts!

Ingredients for Braised Brussels Sprouts with Mustard and Thyme

2 tbsp. unsalted butter
1 pound medium brussels sprouts, trimmed and halved
2 large shallots, thinly sliced or chopped
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
6 tbsp. unsalted chicken stock, divided
2 1/2 tsp. Dijon mustard
1 1/2 tsp. chopped fresh thyme

Melt butter in a nonstick skillet over medium heat.

Add brussels sprouts to pan, cut side down; cook for 2-3 minutes without stirring.

braised brussel sprouts brussel sprount face down in pan

Check to see if browned.

Add shallots to pan; toss to combine. Cook about 2 minutes.

braised brussels sprouts in pan with onion

Sprinkle with salt and pepper.

Add 4 tablespoons chicken stock to pan, cover partially, and cook 3 minutes or until the brussels sprouts are crisp-tender.

braised brussel sprouts in pan with stock

Combine remaining 2 tablespoons chicken stock, mustard and honey in a bowl. Whisk to combine.

Stir into sprout mixture.

Sprinkle with thyme. Cook 1 minute, stirring well.

Enjoy!

It’s that simple!

Grilled Eggplant with Creole Salsa

Jul. 18
2016

Although I am not a lover of eggplant, my family is. When topped with a delicious sauce, I hoped I could become a fan.

Yes, I am now an eggplant enthusiast! This delicious Creole sauce, paired with the eggplant, is wonderful.

It had both a sweet and hot flavor that made each bite scrumptious. Be sure to add the Creole seasoning slowly, tasting as you go, so you can achieve the desired amount of heat. Remember, along with the garlic, this sauce can become hot very quickly. I used the entire teaspoon, and it was perfect.

I will definitely make this again. It is a wonderful accompaniment to any main dish.

This recipe is courtesy of myrecipes.com. and serves 4 people, all of whom will be very happy they had the pleasure of trying this recipe.

Ingredients for the Grilled Eggplant with Creole Salsa

2 small eggplants, cut lengthwise
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
1/2 cup diced tomatoes
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1 tbsp. apple cider vinegar
1 tsp. Creole seasoning
1 garlic clove, chopped
1 tbsp. canola oil

Heat grill pan or barbecue to medium-high heat.

Brush eggplant with 1 tbsp. canola oil.

Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Place on grill and cook 3 minutes each side.

Place 1/2 tsp. kosher salt, 1/4 tsp. black pepper, tomatoes, red bell pepper, onion, apple cider vinegar , garlic and Creole seasoning, (you might want to put a little in at a time and taste to obtain heat that you prefer).

Spread small amount of Creole salsa on each eggplant.

It’s that simple!

Cole Slaw

Jul. 15
2016

I have made so many cole slaw recipes over the years! Unfortunately, none of them were wonderful or even memorable.

This time, I looked through a few recipes, incorporated my favorite ingredients and created my own.

A good cole slaw is perfect for a summer meal. However, I did not want a cole slaw that was drenched in mayonnaise. I prefer the dressing to be light and airy with a touch of spice. This is where the whole grain mustard makes it’s debut.

This was a winner! The onion gave it a little “kick” and the dressing was perfect, if I do say so myself. The best part about it was when I went to reuse it the next day, there was no soaked, unappetizing cole slaw. It was still perfect and delicious.

Please give this recipe a try. It was the most light, yet flavorful cole slaw I have ever tried, without the calories and heaviness of a lot of mayonnaise.

Please contact me on Facebook or on my email account and let me know what you think.

You are going to love this one!

Ingredients for Cole Slaw

1/2 of a small red cabbage, thinly sliced
1/2 of a small green cabbage, thinly sliced
2 carrots, cut into slices
1 small red onion, thinly sliced
1/2 cup apple cider vinegar
2 1/2 tbsp. mayonnaise
1 1/2 tbsp. whole grain mustard
Juice of 1/4 fresh lemon
1 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. very good olive oil

Slice red and green cabbage into thin slices making sure you slice around the core. You can also put them into the food processor with the shredding attachment.

Cut red onion into very thin slices.

Peel the carrot, and then use the peeler to “peel” carrot into small thin slices.

Toss the cabbage, onion and carrot into a large bowl.

Place the apple cider vinegar, mayonnaise, whole grain mustard, fresh lemon, salt, pepper and olive oil into a small mixing bowl. Whisk together ingredients.

Slowly pour dressing into cabbage mixture and as you pour, toss in the cabbage, onion and carrot mixture. When the cabbage mixture starts to glisten, stop, taste and decide if it needs more. Use this process until you have poured the desired amount of dressing in.

Remember an over-dressed salad is soggy and undesirable, so be very careful when you dress it.

I know you will enjoy this one!

It’s that simple!

Braised Sea Bass

Jul. 13
2016

I knew immediately, upon seeing this unusual recipe, that I just had to make it.

You don’t see many recipes for “braising” fish. Braising is a method of cooking that relies on heat, time and moisture to break down the tough parts of meats or chicken. Most meats or poultry are seared before braising, then finished in the oven in a covered pot with a liquid at a low temperature for an extended period of time.

I have braised many meats and chicken throughout my cooking career, but never fish!

Braising fish is not a current practice, and that is probably why I was drawn to this recipe. I thought it would be a wonderful way to keep the fish tender and moist, while adding a big burst of flavor. It simply is a way preparing the fish without the long cooking time usually associated with meat or chicken. The vegetables in the braising liquid are luscious enough to use as a side dish. It is a one-pot delight!

There really was not a lot of prep time here, so this dish cooked up in no-time. It exceeded my expectations and I was thrilled with the outcome. You can make it as a weeknight dinner, but it is exquisite enough for any holiday or family celebration as well.

This recipe is courtesy of Andrea Branchini. It serves 4 and I guarantee it will leave them wanting more!

Ingredients for Braised Sea Bass

4 (6 ounce) sea bass fillets, skin on and scaled)
2 tsp. kosher salt, divided
1 tsp. pepper, divided
2 tbsp. olive oil, plus 2 tsp. more set aside
2 medium red peppers, thinly sliced (about 2 cups)
1 large white onion, thinly sliced (about 2 cups)
3-4 medium garlic cloves, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup of dry white wine
2 dried bay leaves
1 pint cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley (optional)

Position a rack in the center of the oven and heat the oven to 350.

Brush the fish with 2 tsp. of the olive oil and season generously with salt and pepper on both sides.

Heat the remaining 2 tbsp. of olive oil in a 7-8 quart Dutch oven or other heavy-duty pot over medium-high heat.

Add the peppers, onions and 1/2 tsp. salt. Cook until the onions are translucent and the peppers have begun to soften, about 5 minutes.

Add the garlic and cook for 1 minute.

Stir in the canned tomatoes with their juice, white wine, bay leaves and 1 cup of water. Bring to a boil.

Lower the heat and simmer until the liquid has reduced and the peppers are tender, about 10 minutes.

Add the cherry tomatoes and cook until they have softened slightly, about 2 minutes.

Season to taste with salt and pepper.

Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.

Transfer to the oven and cook uncovered, for 25 minutes.

Garnish with parsley, if using.

It’s that simple!

Spring Pea Pasta with Ricotta and Herbs

Jul. 11
2016

This dish is outstanding in every way. It is light, with seasonal favorites of sugar snap peas and sweet peas.

The ricotta cheese combines with the pasta water to make a delicate, creamy sauce, which is enhanced by the addition of the herbs.

It is a simple, one-pot side dish that is perfect for any summer dinner. My family loved it and enjoyed the leftovers the next day.

Today’s hint: Reserve extra pasta water and keep it in the refrigerator to heat it up the next day. This will ensure the integrity of the pasta and keep it tasting freshly made.

This recipe is courtesy of Southern Living and says it will serve 4 people. Since I had enough for the next day, I would say it serves 4-6 people.

Make this dish now, you will love it!

Ingredients for the Spring Pea Pasta with Ricotta and Herbs

4 quarts water
1/4 cup kosher salt (for the pasta water)
8 ounces short pasta
2 (8-oz) pkgs. sugar snap peas
1 (13-oz) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley
2 tbsp. (1 oz.) salted butter
2 tbsp. thinly sliced fresh chives
2 tbsp. chopped fresh tarragon

Bring 4 quarts water to a boil in a stockpot over high heat.

Add 1/4 cup of salt; return to boil.

Add pasta, stirring occasionally, until al dente, about 8 minutes (or 3 minutes less than than package directions).

Stir in sugar snap peas, and cook for 2 minutes.

Add in sweet peas and cook for 1 minute.

Reserve 1/2 cup of cooking water,plus more if you are going to heat it up the next day.

Drain pasta mixture.

Return pasta to pot.

Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water.

Stir to coat.

Serve immediately.

It’s that simple!