Simple By Cindy

Vegetarian Carbonara with Peas

Mar. 11
2016

This pasta dish has a very long intimidating name. It is really just linguini with aioli and eggs on top.

That’s right! Pretty easy.

Take a break from your diets for this one! It is a scrumptious, delectable side dish that is worth every minute you take off from your diet.

This recipe is courtesy of Giada DeLaurentis. I am so glad I took a chance and made it. It is worth every yummy bite.

Normally, I am not a fan of pesto, but this one had me licking my fork!

I know my eggs did not look as appetizing as the picture Giada used, but I am sure this dish tasted just as good as hers.

I chose not to include the mint, but if you choose to, add 1 tablespoon of fresh mint leaves to the aioli.

Whatever you do – make this recipe!

Today’s hint: When making pasta, you need to add a fair amount of salt to the boiling water to ensure the pasta picks up the taste of the salt. It may seem like a lot, but it is necessary for the pasta to absorb the salt. At least a handful.

Ingredients for the Basil Aioli

1 garlic clove, minced
2 large egg yolks
2 tsp. dijon mustard
1 tsp. freshly squeezed lemon juice
1/4 cup finely chopped fresh mint leaves
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup grapes oil
1/2 cup extra virgin olive oil

Combine the garlic, egg yolks, mustard, lemon juice salt and pepper (and mint, if using) in a food processor and process to a smooth consistency, about 20 seconds.

With the machine running, slowly drizzle in the grapes and olive oils. This can be kept, covered for up to 3 days in the refrigerator.

Linguini carbonara pesto sauce

Ingredients for the Pasta Carbonara

1 lb. linguini
2 cups fresh or frozen peas
1 cup pecorino cheese (or parmesan)
1/2 tsp salt (plus 2 tbsp. salt for pasta water)
1/2 tsp. pepper
4 tbsp. butter
2-4 large eggs

Bring a large pot of salted water to a boil over high heat.

Add the linguini and cook until tender but still firm to the bite. Stir occasionally, about 8-10 minutes.

Reserve 1 cup of the pasta water.

Drain the pasta water and transfer to a large bowl.

Add 1 cup of the aioli, the peas,cheese and salt and pepper. Toss to combine, using the reserved pasta water to loosen the aioli as needed.

Liguini carbonara with linguine and pesto mixed

Place pasta on a serving dish. Cover to keep warm.

Place the butter in a medium skillet over low heat until it melts.

Change heat to medium-high.

Add eggs carefully, do not break the yolks and sprinkle with salt and pepper.

Place eggs on top of the pasta and serve immediately.

It’s that simple!

Carrot-Cake Thumbprint Cookies

Mar. 9
2016

I love carrot cake with cream cheese icing! Who doesn’t?

When I found this recipe I couldn’t resist making a cookie that resembled a cake. Brilliant! I knew I had to give this recipe a try.

My favorite part of this cookie is the addition of the oats. It adds a wonderful texture and a nice layer of flavor. They look and taste just as appetizing.

This is an easy recipe. The hardest part is gathering all the ingredients, so I suggest you do this first. It makes it much faster to have them measured out and organized when you need them.

This recipe is courtesy of Martha Stewart. The original recipe suggests that you could use goat cheese or cream cheese. I decided to stick with the cream cheese since it was always my favorite part of the cake. I also changed some of the directions in a way I thought would be easier for you to follow.

These cookies are wonderful! They look bakery-made and taste home-made as they should.

Go ahead and give these a try. I know you will be happy you did.

Ingredients for the Carrot- Cake Thumbprint Cookies

1 stick unsalted butter, melted, plus 1/2 stick, room temperature, set aside for frosting
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
3/4 tsp. kosher salt
3/4 cup old-fashioned rolled oats
3/4 cup packed finely grated carrots (about 3-4)
1/4 cup golden raisins, chopped
3/4 cup pecans, finely chopped
1/4 cup confectioners’ sugar
2 ounces fresh cream cheese, room temperature
1 1/2 tsp. apricot jam

In a large bowl, whisk together melted butter, brown and granulated sugars and egg yolk.

In another bowl, whisk together the flour, ginger, cinnamon and salt.

Stir dry mixture (flour) into the butter mixture to combine. Mix in oats, carrots and raisins.

Cover and refrigerate for 30 minutes.

Preheat oven to 350.

Roll the dough into 1 1/2 inch balls and around in the pecans to coat.

Space balls 2 inches apart on parchment lined baking sheet.

Bake for 10 minutes.

Remove from oven.

Press an indentation into the center of each cookie with the end of a wooden spoon.

Bake 10-12 minutes more until golden brown on the bottoms.

Let cookies cool.

In a bowl, beat the remaining 1/2 stick of butter and confectioners sugar on medium until smooth.

Beat in cream cheese until combined.

Swirl in apricot jam.

Fill the center of each cookie with cream cheese mixture.

Happy Baking and ENJOY!

It’s that simple!

Sweet and Spicy Sweet Potaoes

Mar. 7
2016

This recipe captured my attention because of the combination the sweet and spicy ingredients. I was curious how well they would blend together.

It was different from the usual sweet potato recipe, so I decided to experiment and see if it was “blog worthy”.

This is definitely worth a try. The fusion of the sweet and spicy turned out to be a savory, delectable delight! It had just the right amount of “heat” and “sweet”. Of course, you can always change the amounts to accommodate your preference.

I used 2 cloves of fresh minced garlic instead of the garlic powder. Half of a chopped fresh onion would also work well in place of the onion powder.

This recipe is courtesy of “All Recipes”.

It was well worth it! Easy to make and a “keeper” for me. How about you?

Ingredients for Sweet and Spicy Sweet Potatoes

2 large sweet potatoes, peeled and cut into cubes
3 tbsp. olive oil
2 tsp. light brown sugar
1 1/2 tbsp. paprika
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning (such as Chef Paul Prudhomme “poultry magic”)
1/2 tsp. chili powder
1 pinch cayenne pepper

Preheat oven to 425.

Place the cubed sweet potatoes into a large mixing bowl.

Sweet and spicey sweet potaoes whole and cubed

Drizzle with the olive oil.

Sprinkle in the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder and cayenne pepper. Toss until the sweet potatoes are evenly coated with the seasoning.

Spread onto a baking sheet.

Bake for 15 minutes, (set your timer!), then toss the potatoes with a spoon.

Continue baking until the sweet potatoes are golden and tender, about 10-15 more minutes.

It’s that simple!

Oven Roasted Broccoli with Panko

Mar. 4
2016

This dish is really delicious and so easy to make. It has minimal prep time and exudes flavor.

The panko adds a crunchy texture which makes it taste more complex than it really is. It is a nice healthy alternative to breadcrumbs.

If you love broccoli, especially crispy, this will make you crave it!

It is also good with cauliflower, brussels sprouts or a combination of them all.

This recipe is adapted from The Food Network, originated by Alton Brown. I made some changes. I used more garlic than they suggested (you can always reduce the amount) and I did not use the cheese. Why? Because I simply forgot!

Whether you use the cheese or not, this recipe is a “keeper” .

Definitely a must-try!

Ingredients for the Roasted Broccoli

1 lb. broccoli, rinsed and trimmed
2 tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan or sharp cheddar cheese (optional)

Preheat oven to 425.

Cut the broccoli florets into bite size pieces.

If you would like to use the stalks, peel and cut into 1/8-inch thick, round slices.

Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9 inch pan and place into the oven for 2-4 minutes or until lightly toasted. Remember to set your timer, the panko will easily burn if you leave it in too long.

Remove the panko from the oven and add to the broccoli mixture. Toss to combine.

Place mixture into a baking pan. Put it into the oven and roast, just until the broccoli is tender, about 8-10 minutes.

Remove from the oven, toss with the cheese (if you are using it) and serve immediately.

It’s that simple!

Rice Pilaf

Feb. 29
2016

Looking for a great side dish is always a challenge, especially for picky eaters like my son.

Recently, I came across this recipe in the Kosher Palette, written by Susan Fishbein.

I immediately knew that this was a recipe he would enjoy. It was simple, with fresh ingredients.

The original recipe included mushrooms, (which I knew he doesn’t like). It also had another version that included slivered almonds. I chose to toast the almonds and it was a “winner”.

This was an easy, delicious dish that I will definitely make again.

It is probably just as appetizing with the mushrooms. If you would like to include the mushrooms, add 8 ounces of mushrooms when you add the rice and chicken broth.

This is a “must try” for all and I hope that you do!

Ingredients for the Rice Pilaf

8 tbsp. (1 Stick) of margarine or butter
1 medium onion, chopped
1 shallot, finely chopped
1 (or 2) garlic clove, minced
1 cup of fine egg noodles, uncooked
2 cups long-grained white rice, uncooked
4 cups of chicken broth
1 cup of slivered almonds, toasted
1 tsp. kosher salt
1/2 tsp. pepper
1/4 cup of fresh parsley for garnish

To toast the almond slivers

Preheat oven to 400.

Lay almond slivers out in baking pan.

Place in oven. SET YOUR TIMER for 7-8 minutes.

When timer sounds, immediately take the almonds out of the oven.

Set aside.

In a large skillet, melt the margarine (or butter) over medium-low heat.

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

Sauté for 5-7 minutes or until golden, but not brown.

Add the garlic and cook for 1 more minute.

Stir in the noodles and sauté until lightly brown.

Add in the rice and chicken broth.

Cover the pan tightly and turn the flame down to low.

Let it cook for 30-40 minutes until all the liquid is absorbed.

Season with the salt and pepper.

Add the almonds.

Garnish with the parsley.

It’s that simple!