Simple By Cindy

Chicken Marbella

Oct. 12
2015

I have been making this dish for many years. It has become a staple in my go-to recipes. This is a dish that is easy to prepare (you make it the night before) yet will look and taste as if you have been cooking it all day!

This recipe is courtesy of the beloved Silver Palate Cookbook. It is deserving of a post as I hope to pass it on to those of you who have not tried it yet.

The marinade for this dish is extraordinary. The combination of the olives, prunes and capers give it a Spanish style flavor and helps the chicken to come out moist, tender and juicy. It also provides a unique texture that will be a delight to your guests!

This recipe is a must try!

Today’s Hint: Always read the entire recipe before you start cooking. This will help you organize your preparation plan and remember details you might miss along the way. Measure, chop and prepare all the ingredients first. Set them aside until you need them. This will make the actual process of cooking your recipe more efficient with less mistakes. It will also prevent you from discovering missing ingredients at the last minute.

Ingredients for Chicken Marbella

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely chopped
1/4 cup dried oregano
3 tbsp. Kosher salt
1/2 tbsp pepper
2 chickens, cut into eighths
1 cup dark brown sugar
1 cup of good, dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, salt and pepper into a flat pan. Cover the chicken with the mixture, rubbing it well onto the chicken.

Cover the pan and refrigerate overnight.

Preheat 350.

Spoon mixture over top of the chicken again.

Sprinkle the brown sugar over the chicken and pour the white wine around them.

Bake, basting frequently with the pan juices, for 50 minutes up to 1 hour. Prick the thigh, the juice should run clear, not pink.

Transfer chicken to a serving platter. Spoon pan juice over the chicken and sprinkle generously with the parsley.

It’s that simple! I promise you will love this recipe!

Cauliflower

Oct. 9
2015

There are so many different ways to prepare cauliflower. It can be roasted, sweetened, spiced or caramelized. It is a versatile vegetable that pairs well with a wide variety of meats and poultry. I have several different methods that I enjoy and hope to be sharing them with you in my future blogs.

Oh yes, I know that this one has anchovies but I just think they both blend together so well!

This recipe has a few more ingredients to it (in addition to the anchovies) and presents beautifully! It can be used as a side to any holiday or family meal you are preparing. The breadcrumbs add another layer of flavor that makes this a hearty, delicious accompaniment to any meal! Place it in a deep beautiful serving dish and your company will think you worked a lot harder than you really did!

Well, if you can keep a secret, so can I! This is an easy, dish that I am sure you will love!

Ingredients for the Cauliflower

1 large head of cauliflower cut into 2″ florets
6 tbsp. olive oil, divided into 3 and 3
2 tbsp. margarine or butter
4 tbsp. kosher salt, divided into 2 and 2
2 tsp. pepper divided into 1 and 1
Juice of 1/2 lemon
8 anchovies
2 tbsp. capers, drained and dried
4 garlic cloves, minced
1 cup of coarse breadcrumbs

Preheat oven to 500.

Toss cauliflower with 3 tbsp. olive oil, lemon juice, 2 tbsp. salt and 1 tsp. pepper. Spread out on roasting pan in a single layer.

Roast for 45 minutes. Cauliflower should be browned, golden and crispy.

While cauliflower is cooking, heat 3 tbsp. olive oil and margarine or butter in a pan on top of stove over medium heat. Place the anchovies in the pan and cook until they melt, about 4-5 minutes. Add the dried capers and cook until they start to pop, about 3-4 minutes. Toss in garlic and cook for 1 minute. Add the breadcrumbs and stir often. Cook until the breadcrumbs are golden brown, about 3-4 minutes. Take mixture off of the heat, transfer to a bowl and set aside.

When cauliflower is ready, toss it with the breadcrumb mixture.

It’s that simple!

Roasted Butternut Squash Soup

Oct. 5
2015

While looking for a soup to make for Thanksgiving last year, I found that there were several recipes that might be acceptable. While sorting through them, I find there are three important qualities you should look for.

The first quality I search for are the ingredients. Do they seem to blend well? Will they be easy to find? Will they appeal to many people?

The second is the time it will take to prepare. On a holiday, when you are entertaining many guests, this is very important. Of course you can make it ahead and freeze it. But how much of your day do you really want to spend preparing, sorting it out and freezing?

The third and most important is the difficulty of the recipe. It has to be easy and simple.

I found this recipe on Chowhound, by Christine Gallary. It met all my requirements. I was able to find freshly cut up butternut squash in my supermarket, so it cut down the preparation time even more!

This is an easy, flavorful soup with ingredients that blend together nicely!

This is a must! Make it ahead and freeze it, or make it the day before! Whatever you do, try this! It is terrific!

Ingredients for the Soup

4 pounds butternut squash (about 2 medium) halved lengthwise and seeds removed
2 tbsp. unsalted butter or margerine (1/4 stick)
1 medium Grany Smith apple
1/2 medium yellow onion
8 fresh sage leaves, chopped
2 1/2 cups vegetable or chicken broth (you can use low sodium)
2 1/2 cups water
1 1/2 tsp. kosher salt, plus more as needed
1/3 cup heavy cream (I used half and half)
1/2 cup toasted pumpkin seeds, for garnish (optional)

*Just as a note, I used 5 cups of chicken broth, and added water as needed at the end.

Today’s hint: You will see that this soup is seasoned with salt and pepper throughout the entire process of preparing it. You should always season your recipe in layers, or several times. This is an important procedure that will ensure your dish is wonderful!

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. (If using already cut squash, just place them on the baking pan). Melt 1 tbsp. of the butter or margerine and brush it over the squash. Rub it in with your fingers. Season generously with salt and pepper. Roast until knife-tender, about 50 minutes to an hour.

Peel and core the apple and chop it into medium size pieces.

Chop the onion into medium pieces.

Melt the remaining tbsp. of butter in a Dutch oven over medium heat. Add the apple, onion, sage leaves. Season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes.

When the squash is ready and cooled, place it in the pan with the sautéed apples and onions.

Add the broth (and water, if using) and the measured salt and pepper. Stir to combine. Over medium-high heat, bring soup to a boil. Reduce the heat to medium-low and let simmer until flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender or immersion blender, puree the soup in batches until smooth. If you are using a blender, cover the top of the blender with a kitchen towel to allow steam to escape and prevent the lid from popping off.

Put soup back on stove and simmer. Season with more salt and pepper if needed.

Serve garnished with pumpkin seeds, if using.

It’s that simple! And so delicious!

Shelley’s Brisket

Oct. 2
2015

There are so many ways to make brisket. Everyone I ask has their own method.

Some people make it on top of the stove, while others bake it at a low temperature for hours in the oven.

So many choices! I have tried many of these recipes, and only one has stood the test of time. And that award goes to my sister-in-law, Shelley’s recipe!

I know a lot of people say they hate the ketchup-onion soup mixture. This method is one both my family and I enjoy the most.

No question about it, this recipe is our favorite! It makes it’s own delicious gravy and comes out soft and delicious every time.

You can use the leftovers to make pulled brisket sandwiches! I have even made it on Super-bowl Sunday as the main dish – pulled brisket on Italian rolls!

It is simple and crazy easy! A great crowd pleaser every time!

Try this brisket; you won’t be sorry! It is fantastic I promise!

Ingredients for the Brisket

5 pound first cut Brisket
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. kosher salt
1 tsp. pepper
2 packages Knorrs French onion soup mix
1 cup ketchup
1/2 cup dark brown sugar

Preheat oven to 325.

Mix garlic powder, onion powder salt and pepper. Rub on both sides of brisket.

Mix onion soup mix, ketchup, and dark brown sugar together. Place brisket into baking pan and cover with onion soup mixture. Make sure both sides of brisket are well coated.

Cover pan tightly with aluminum foil.

Bake for 1 1/2 hours. Take out brisket and turn it over. You may need to add a little water if the pan is browning too much. Place back in the oven for another 2 hours.

It will make its own gravy.

When done, cut brisket against the grain of the meat. It should be very soft and easy to cut.

It’s that simple! Enjoy! This one is a” keeper”!

Pan Roasted Cod and Farfalle Pasta

Sep. 30
2015

Fish, particularly cold water fish like cod, has been shown to be very healthy and an excellent source of protein. Cod is a hearty firm white fish. It has a meaty flesh, flaky texture and mild flavor. This delicate, sweet fish is versatile and easy to prepare. Remember, you can use this recipe with any fish of your choice. I hope you try the Atlantic cod fish. It is simply delicious!

This farfalle pasta recipe is courtesy of Giada De Laurentiis. I have been making it for years! It is easy and flavorful. Giada writes that the secret ingredient is anchovies! She is right! This is the dish that turned my son into an anchovy lover! It turned my entire family onto this delicate treat as well. Now you can understand how I became enamored (or obsessed) with anchovies! Thanks Giada!

Ingredients for the Cod

3 1/2 pound pieces of Atlantic Cod
3 tbsp. olive oil
2 eggs, beaten
3 cups of panko bread crumbs
2 tbsp. garlic powder
1/2 cup fresh parsley (or 3 tbsp. dried)
1 tsp. kosher salt
1/2 tsp. pepper

Mix panko crumbs, garlic powder, parsley, salt and pepper into a bowl. Dip cod into egg, and then into panko mixture. Set aside.

Heat olive oil on medium heat in pan on stove.

When heated, place cod into pan. Set timer for 4 minutes. Turn cod over and cook for 4 more minutes. Crust should look lightly browned.

Ingredients for the Pasta

1 pound Farfalle (bow-tie) Pasta
2 heads of broccoli, trimmed to florets (about 4 cups)
1/4 cup olive oil
4 tbsp. unsalted butter
3-4 garlic cloves, chopped
6 anchovies, chopped
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally.

After 5 minutes, add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile in a large skillet, heat the olive oil and butter over medium-low heat. Add the anchovies and cook until they melt down. Add the red pepper flakes and garlic, cook for 1-2 minutes. Add the pasta and broccoli, salt and pepper and toss. To make the sauce thicken, add some of the reserved pasta water a little at a time (you do not have to use the entire cup).

Transfer to a serving platter and sprinkle with the Parmesan cheese.

It’s that simple!