Vegetables | Simple By Cindy

Honey-Mustard Swordfish and Asparagus

Sep. 4
2015

Today was a hectic day. So much to do and it flew by! At 5:00, I was still busy and I knew that dinner had to be something I could prepare fast.

Luckily, I had prepared this meal the week before and knew I wanted to share it. This is a great meal that is fast and on the table in minutes. You probably have all the ingredients in your pantry so just pick up the fish and asparagus and you are good to go!

I used swordfish tonight although the week before I had prepared it with salmon. Any fish would be great with this sauce, so don’t feel limited. The honey-mustard sauce is what really makes the dish amazing.

Ingredients for the Swordfish

1 (6oz.) piece of swordfish for each person
3 tbsp. Dijon mustard
2 tbsp. whole grain Dijon mustard
2 tsp. Honey
1/2 tsp. Soy sauce
1/2 tsp. kosher salt
1/2 tsp. pepper (plus a little more to sprinkle on fish)

Set oven to 350.

Sprinkle both sides of fish with salt and pepper.

Place in oven for 25 minutes. Set your timer! You do not want overcooked fish!

Mix all of the ingredients together (with the exception of the salt). Let it set together while fish is baking.

When the fish is finished, spread the honey-mustard mixture over the top.

Ingredients for the Asparagus

1 bunch of asparagus
2 tbsp. olive oil
Juice of 1/2 lemon
1 tbsp. Kosher salt
1 tsp. pepper

Today’s hint: To make asparagus correctly, you should peel them. This will get rid of all those thick nubs and your asparagus will taste sweet. You have to be very careful with very thin asparagus. Peel it very gently. I know this takes some extra time, but it is the right way to prepare it and it is worth it in the end!

Set your oven to 500.

Mix the asparagus with all of the ingredients above.

Place in pan and put it in the oven for 10 minutes.

Dinner is done! How fast was that?

It’s that simple!

Veal Chops and Kale

Sep. 2
2015

If you have the time, marinating meat is an important step to ensure a delicious and juicy outcome. I have given you my choice for a marinade, but you can always change it up and add some of your favorite ingredients. When you read a recipe, remember use it as a guide. You can always omit the ingredients you do not like and add something that you would prefer. When I create a recipe, I read through many different ones, take all the ingredients that appeal to me and try them out. It takes me three or four times before I come up with a “keeper”.

This kale recipe has anchovies. The anchovies melt when you heat them creating a delicious base for the sauce! Just be careful, you do not want to overcook the kale! So be aware of the timing and watch it. You will know when to take it off the heat, I promise!

Ingredients for Veal Chops

4 veal chops

Ingredients for Marinade
1 cup chicken stock
3 tbsp. worcestershire sauce
¼ cup organic soy sauce
6 cloves garlic peeled, whole and smashed (you can leave the garlic in the peel, just smash them and throw them in!)
1 onion cut into quarters (you can leave the skin on the onion, just make sure you wash them)
1 tablespoon brown sugar (optional)
Juice of 1/2 lemon
3 sprigs thyme (or 2 tbsp. dried)
3 sprigs oregano or (2 tbsp. dried)
3 sprigs rosemary (or 2 tbsp. dried)
Kosher salt and pepper

Todays Hint: Place all the ingredients into a ziploc bag but do not use the ziploc to close the bag. Instead, twist the bag until the liquid rises above the meat and tie with rubber band. Now you do not have to worry about turning the meat! Both sides will marinate at the same time. Place in bowl for a couple of hours (2+) or overnight.

Take out 1 hour before cooking.

Set oven to Broil.

Take veal chops out of marinade and place on broiler pan.

Ingredients for Mix
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. paprika
2 tsp. oregano
2 tsp. thyme
1 tsp. kosher salt
1/2 tsp. black pepper
Pat dry mix onto the veal chops (both sides)

Set timer for 5 minutes. Turn veal chop over and reset timer for 5 more minutes. If veal chop is double cut, you may have to turn it over one more time for desired temperature. Start checking at 2 minute increments. Veal chops should be medium rare to medium well done.

Ingredients for Kale

2 bunches kale, stem and ribs removed, chopped coarsely
2 tbsp. olive oil
1/2 small onion, chopped
1 tsp. red pepper flakes
7 cloves of garlic, chopped
8 anchovies, chopped
Juice of 1 lemon
1 tbsp. Kosher salt
1 tsp. pepper

Remove stems and ribs of kale. Coarsely chop.

Fill a large bowl with water. Place kale in bowl. Let it sit for a while. This will let all the dirt fall to the bottom of the bowl. Carefully take kale out of bowl and place into a strainer. Rinse one more time and set aside.

Heat pan with olive oil on medium heat. when hot, add anchovies. Cook until anchovies melt, about 3-4 minutes.

Add onions and red pepper flakes. Cook until onions turn translucent.

Place garlic into pan and cook one minute.

Add lemon juice.

Slowly add kale in bunches. Wait for first bunch to cook down a little bit before you add the next bunch. This should take 3-4 minutes.

Add the salt and pepper.

Take off heat immediately.

It’s that simple!

Artichoke Dip

Aug. 31
2015

When I got married, my mother and sister gave me a gift that I have treasured and kept all these years. They asked the guests at my bridal shower to provide them with a recipe to share with me. That was thirty years ago (yes, I said “thirty”) and I still have that original recipe book to this day. I refer to it frequently, especially treasuring the worn, yellowed pages.

Peel cabbage leaves off cabbage, trying to keep leaves as intact as possible.

Do not worry if some leaves break; you will be able to fit them onto the glass in pieces if you need to.
When entire glass is covered, secure the leaves with a string.This could be anything of your choice. I used oven string for these pictures, but you could use raffia, ribbon or twine.

Once the cabbage leaves are tied, bend the tops of the leaves down so they meet the top of the glass.

If some of the jars are tall, just place some rolled up paper towels or tin foil at the bottom. This will help the vegetables stay just above the top of the jar.

Arrange the vegetables of your choice in the jars, so they are just above the tip. This will make it easier for your guests to take it out.

Place them together with the dip. It looks beautiful and I promise your guests will be impressed!

It’s that simple!

Roasted Chicken and Broccolini

Aug. 21
2015

I just love this dinner! It is always my go to when I need to get a meal on the table fast. The next time you are trying to figure out what to make and may be thinking take-out, reconsider! By the time you figure out where you want to order from and who wants what, this can be prepared and on the table!

I am going to offer two ways to make the chicken. The first one you may choose to make if you have the time, or are having company. The second will be faster. Neither one takes long to prepare. Both will result in a moist, delicious bird that your family or company will love.

Broccolini is a vegetable that you don’t see too often in recipe magazines or books. I don’t know why because it is fantastic. It is very similar to broccoli, but with smaller florets and longer, thinner stalks and is also known as “baby broccoli”. It is a very delicate vegetable that only needs to be cooked briefly. This adds up to fast and simple in my book. Try it, I know you will love it!

Preheat oven to 375.

If you have the time, try adding this step first. You will need: (my essence, or yours!)

1 stick of margarine or butter melted
2 tbsp. fresh oregano (or 1 tbsp dried)
2 tbsp. fresh thyme (or 1 tbsp dried)
Juice of half a lemon
2 tsp. salt
1/2 tsp. pepper

Mix all ingredients together.

Take two fingers and place between skin and meat of chicken. Slowly and carefully separate the skin from the meat. (I know this looks bad, but in the end it tastes great!)

With a spoon, pour melted butter mixture in between the skin and the meat.

If you do not have the time, skip the first step and just prepare as follows;

Make your essence. Here is mine (just in case you missed it in my previous blog).

2 tbsp. garlic powder
2 tbsp. onion powder
2 tsp. oregano
2 tsp. thyme
1 tsp. kosher salt
1/2 tsp. black pepper
3 tbsp. paprika

Mix and sprinkle all ingredients (without the paprika) over entire chicken. Make sure to get it under thigh and wings. Pat onto chicken.

Next trickle on paprika and pat onto chicken as well.

I like to make my roast chicken on a vertical roaster. You can purchase it on amazon and it is very inexpensive. This method allows all the fat to drip down into the pan so you get a perfectly crisp chicken every time. If you don’t have a vertical roaster, you can place the chicken breast side up in a baking pan.

Place vertical roaster in aluminum pan and put in oven.

Set timer for 15 minutes.

Turn oven down to 350 and roast for 1 hour. You may need a little more or less time depending on the size of the chicken. Make sure to adjust your timer for 10 minute increments if needed.

Ingredients for the Broccolini

Preheat oven to 500.

3 tbsp olive oil
6 cloves of garlic, chopped
Juice of 1/2 lemon
2 tbsp. balsalmic vinegar
2 tsp. kosher salt
1 tsp. pepper

Wash and trim ends off broccolini. Place in bowl with ingredients and mix well.

Transfer to baking dish. Bake for 10 minutes. Take out when broccolini is bright green. Remember, it will still cook after you remove it from the oven!

Dinner is done!

It’s that simple!

French Green Beans and Tomatoes

Aug. 7
2015

Everyone is always looking for a good side dish and I recently created a “keeper”! I wanted to make something different and originated a new, healthy recipe. I have since served it during many get-togethers and it is always a hit!

The trick is to watch it carefully to make sure the vegetables do not overcook. Vegetables should always look bright and healthy, not dark and droopy. This dish also looks beautiful when it is finished. Find a decorative serving dish to put it on and enjoy!

Ingredients for French Green Beans and Tomatoes
1 package 8 oz. French Green Beans
1 package (10.5 oz) Grape tomatoes, cut into halves
3 tbsp. olive oil
3 tbsp. margerine or butter
6 cloves garlic, chopped
1/2 half red onion, chopped
1/4 tsp red pepper flakes
Juice of 1/2 lemon
1/4 cup of balsamic vinegar
1 tbsp. Kosher salt
1/4 tsp. pepper

Melt butter with olive oil in pan over medium heat.

When the mixture gets hot, add the onions and the salt and pepper.

Cook until the onions turn brown, about 10-15 minutes.

Add garlic, cook for ONE minute.

Add tomatoes and cook for only about 3 minutes.

Add balsamic vinegar and lemon juice.

When tomatoes start to soften, add the green beans.

Cook for about 3 minutes, take the pan off the heat.

Place aluminum foil over pan covering it completely.

Green beans will continue to cook. Leave dish for 3 minutes. Uncover. Green beans should be crispy and ready to serve.

It’s that simple!