Simple By Cindy

Cauliflower Rice

Apr. 4
2016

I have been looking for a cauliflower rice recipe for some time.

It is a healthy alternative to rice, which I find quite appealing. Yes, I believe there are some recipes where rice is a necessary complement, but this would work in lieu of white rice in many recipes.

This dish is delicious! So easy and fast! It’s great if you are short for time and need to prepare a quick dinner.

I always try to eat healthy. Sometimes it is hard to find recipes that are both satisfying and filling.

Cauliflower rice is gratifying and won’t leave you hungry. Do not expect it to taste like white rice; it doesn’t. It tastes like cauliflower and, mixed with the right ingredients, it’s flavor is amazing.

You can throw in some chicken and have a complete meal.

Maybe you can throw in some veggies and hot sauce? The possibilities here are endless.

Cauliflower rice is thoroughly enjoyable. It is a perfect substitute for rice without all the calories.

This recipe is courtesy of the “Food Network Kitchen”.

I know you will love this one! Go ahead and give it a try! You won’t be sorry.

Promise!

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Ingredients for Cauliflower Rice

1 large head cauliflower, separated into 1 inch florets
3 tbsp. olive oil
1 medium onion, finely diced
1/2 tsp. kosher salt. plus 1 tsp. set aside
2 tbsp. fresh parley leaves, finely chopped
Juice of 1/2 lemon

Trim the cauliflower florets, cutting away as much stem as possible.

In batches, place the cauliflower into a food processor and pulse until mixture resembles couscous.

Heat the oil in a large skillet over medium- high heat. Add the onions,and 1/2 teaspoon of salt and stir to coat.

Continue cooking stirring frequently until the onions are golden brown at the edges and have softened, about 8 minutes.

Add the cauliflower and stir to combine.

Add remaining 1 teaspoon of salt and continue to cook, stirring frequently, until the cauliflower has softened, about 3-5 minutes.

Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice.

Serve warm.

It’s that simple!

White bean, Spinach and Barley Stew

Apr. 1
2016

This recipe can be used as either a soup or a stew. Either way, it is delicious.

It is a great vegetarian meal with a wonderful flavor and a unique texture. It is filled with a combination of healthy veggies, tasty beans, and hearty barley.

I did make a few changes to the original recipe. I used chicken broth instead of water. I also added salt and pepper, which was not included in the original recipe. As always, I added two additional optional cloves of garlic.

You can also include some parmesan cheese and serve it with a crusty bread. And, FYI, it freezes well too!

This is a satisfying, savory and luscious recipe. It will be on my ”make again” list. It is adapted from allrecipescom.

Ingredients for White bean, Spinach and Barley Stew

1 cup uncooked pearl barley
3 cups chicken broth
1 tsp. olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 tsp. fresh rosemary
3/4 cup fresh mushrooms
1 cup chopped yellow bell pepper
2 tbsp. white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian diced tomatoes
2 cups fresh spinach
1- 1 1/2 tsp. of salt to taste
1/2 tsp. of pepper
1 pinch red pepper flakes

Bring the barley and broth to a boil in a pot. Cover, reduce heat to low, and simmer for 30 minutes, or until tender.

Heat the olive oil in a large pot over medium heat and cook the onion and garlic until tender.

Season with the rosemary.

white bean barley onions garlic anf rosemary

Mix in the mushrooms, yellow bell pepper and wine into the pot and cook for 5 minutes.

Stir in the cooked barley, beans, tomatoes and spinach.

white bean barley beans tomatoes and spinach

(If stew is really thick, add more chicken broth as needed).

Season with the red pepper flakes.

Continue cooking 10 minutes, or until spinach is wilted.

Ready to eat and enjoy!

It’s that simple!

Easy Sticky Buns

Mar. 30
2016

I first made Ina’s sticky buns years ago and was instantly hooked! I had forgotten about them and recently came across the recipe in my archives. I am so happy that I did and now I get to share them with you.

This recipe is courtesy of Ina Garten. She uses puff pastry that makes them easy and quick to whip up.

The sticky buns are filled with the luscious combination of pecans, raisins and brown sugar. There is an amazing smell that fills the house when you are baking them. They are perfect as a breakfast treat and simple to take with you on a morning when you are in a rush and running late. You can also enjoy them on a leisurely Sunday morning. It is the classic breakfast treat.

The best part of Ina’s recipe is that they come out perfectly delicious every time.

As Ina says; “your family and friends will go crazy when you make these”.

Just make these sticky buns. I know you will be hooked too!

Ingredients for the Sticky Buns

12 tbsp. (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped into large pieces
1 package (2 sheets) frozen puff pastry, defrosted

For the filling

2 tbsp. unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsp. ground cinnamon
1 cup raisins

Preheat the oven to 400.

Place a 12-cup standard muffin tin on a baking pan lined with parchment paper.

Using an electric mixer fitted with the paddle attachment, combine the 12 tbsp. butter and 1/3 cup of brown sugar.

Place one rounded tablespoon of the mixture in each of the 12 muffin cups.

Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the fold going left to right. Brush the whole sheet of puff pastry with half of the melted butter.

Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1/1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard.

Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up, in 6 of the muffin cups.

Repeat with the second sheet of pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Allow to cool for 5 minutes only.

Invert the buns onto the parchment paper (ease the filing and pecans out onto the buns with a spoon).

Let cool completely.

It’s that simple!

Orecchiette with Broccoli Rabe Pesto

Mar. 28
2016

This recipe is courtesy of Anne Burrell.

I am one of her biggest fans! I love the way she writes her recipes. It feels as if she is really talking to you. She has a lively, creative and authentic personality and I always enjoy watching her on television. I would love to have lunch with her!

Ann was the chef that taught me that “brown bits are good” Yes they are Anne; I am a quick learner!

I have made so many recipes created by Anne. This one appealed to me because of the unique use of broccoli rabe as pesto. Together with the ricotta cheese and pistachio nuts I knew this would be a fabulous dish.

It was, as are most of Anne’s recipes, delightful and scrumptious. Addicting would be another way to describe it. You just continue to want one more bite and before you know it you have eaten way more than you originally intended!

I was not sorry. It was worth every mouthful. I am sure you will think so too!

Ingredients for the Orecchiette with Broccoli Rabe Pesto

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiana-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.

Cook the broccoli rabe in the boiling water for 1-2 minutes.

Immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.

Reserve 1 1/2 cups of the pasta water.

Drain the broccoli rabe.

Squeeze out any excess water and coarsely chop the broccoli rabe.

Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste.

Add the pistachios and parmigino and puree until smooth. Taste and adjust the seasoning; you will probably need more salt.

Add the ricotta cheese and pulse until combined.

Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time.

Set aside.

Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the water you boiled the broccoli rabe in or the blanching water).

Cook the pasta 1 minute less than the cooking time on the package.

While the pasta is cooking, place the pesto in a large skillet and add 1 1/12 cups of the pasta cooking water: place over medium-high heat.

When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, about 1-2 minutes.

Add salt to taste.

Remove from the heat, add 1-2 tablespoons good olive oil, if desired, and stir vigorously.

Garnish with more parmigiano.

Now it is time to eat and enjoy!

It’s that simple!

Golden Sunshine Quinoa Salad

Mar. 25
2016

The ingredients in this recipe piqued my interest and I found them very appealing. Together with the quinoa, I knew they would be delicious.

I would save it for a side dish in the spring or summer. It just had a very, light, easiness to it that seemed like it would be great on a warm, sunny day.

The combination of the rice vinegar, orange zest and fresh orange juice give it an inviting mellow appeal. The quinoa completes this recipe with its healthy nutty taste.

Quinoa has become a favorite among many cooks today, It is versatile and marries well with all kinds of ingredients.

This recipe is courtesy of Food Network Kitchen.

If you want something different, this dish is just for you.

Ingredients for the Quinoa

2 cups quinoa
2 1/2 cups chicken broth
4 scallions
1/2 cup chopped raisins
2 tbsp. rice vinegar
1/2 cup freshly squeezed orange juice
1 tsp. grated orange zest
2 tbsp. extra-virgin olive oil
1/4 tsp, ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup fresh flat-leaf parsley, chopped
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Today’s Hint: You should invest in one bottle of high quality olive oil. Use it only when making salads or for the finishing touch on pasta, fish or meat. It really brings out the flavor with just a small drizzle!

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.

Bring chicken stock to a boil in a saucepan over medium-high heat.

Add the quinoa and return to a boil.

Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes.

Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the raisins, rice vinegar, scallions, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine.

Season with salt and pepper.

Cover with plastic wrap and refrigerate until cold, then serve.

It’s that simple!