Simple By Cindy

Pan Sheet Spinach Quiche

Feb. 3
2020

I know lots of people who do not like to cook. They prefer to have somebody else to cook for them. Deciding where to go takes more time than throwing a chicken in the oven. And, now that it is so cold, once I get home, I do not want to go out again! Make a simple dinner at home is my first choice, and should be yours too.

First and foremost, cooking saves you money. Eating dinner that is prepared at home is much cheaper than eating at a restaurant, or even prepared meals at a grocery store. Restaurants especially are so expensive and the cost of a meal every day will add up quickly. When you eat at home, you can plan cost-effective menus and make larger portions so you can have leftovers for the next day or two. Most folks (my family included included) love leftovers.

Second, if you are cooking for yourself, the meal will likely be more healthy. We do not tend to indulge at home like we would at a restaurant. You will probably not be making French fries because of all the work and mess that goes into it. Who has the right equipment for deep frying? And more importantly, wants to clean that up? You will probably choose something easier, with simple ingredients that help you maintain a healthier lifestyle.

Third, you know exactly what is going into your food. I know that when I go to a restaurant, I ask a million questions about how the food is prepared (they probably hate me for this) and what ingredients go into the dish. The staff are always kind enough to answer my questions and will often alter the dish according to my preference. Cooking at home will safeguard that you have control of what is in your food, such as sugar, oil, and salt. For those of you with tight dietary restrictions, this is also much less stressful than eating out.

Whether eating at a restaurant or at my own table, sweets are a must for me. If you can control what goes into your meal, then you may just have a little extra room to have dessert. You won’t feel guilty and you can truly enjoy them. Let’s face it, desserts make life more enjoyable, so cook yourself a good homemade meal and indulge (but not too much).

This dish is definitely something you can make at home and feel really good about. It is very satisfying and so easy to make. The puff pastry is the perfect vessel for these enticing ingredients. The spinach and onion are a delicious combination. The cheeses add gooey deliciousness and the thyme and chives are the savory wonders of this quiche.

This recipe is mine and will serve 8 to 10 people who will love this rustic, homemade meal.

Ingredients for Spinach Quiche:

2 sheets puff pastry, defrosted but chilled
2 (10-ounce) packages frozen spinach, thawed and drained
4 ounces cream cheese, softened
1 cup Gruyere cheese
1 cup Parmesan cheese, divided
2 tablespoons olive oil
1 yellow onion, sliced
10 eggs
2 egg whites plus 1 teaspoon water
10 eggs
2/3 cup half and half, whole milk or heavy cream
4 sprigs thyme, thyme removed and chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

On a floured surface, roll out each piece of dough to a long rectangle.

Place one sheet on either side of baking sheet, leaving enough dough on the sides to carefully work dough up sides of pan.

Press along center where the two puff pastry sheets meet and press so they come together.

Using your hands, work dough up to the lip of the pan, forming your crust.

Using a fork, prick the surface of the dough to keep it from puffing up when baking.

Brush the dough with egg whites plus 1 teaspoon water.

Place a piece of parchment paper over the dough and place some rice on top to weigh it down.

Bake the dough for 10 minutes then remove from oven.

Take the rice off and remove the parchment paper.

Place in the oven to bake for 5 more minutes.

While dough is baking, heat the olive oil in a large sauté pan over medium-high heat.

Add the onions and cook until they soften and become golden brown, about 15 to 20 minutes.

Transfer the onions to a bowl and allow to cool.

In a medium bowl, whisk together the 10 eggs, cream cheese, cream (or milk) and thyme, until they are completely combined.

Add thawed and drained spinach, 1/2 cup of Parmesan cheese and onions to the egg mixture.

Season with salt and pepper.

Sprinkle remaining 1/2 cup Parmesan on top.

Pour the filling into the cooled crust and bake for 15 minutes or until the filling sets.

Allow the quiche to stand for 5 to 10 minutes.

Serve warm.

It’s that simple!

Potato Basil Frittata

Jan. 30
2020

When my oldest son was a toddler, he was a very picky eater. My son had three or four foods he would eat, and boy was I grateful for those. For a while, I was able to get good nutrients into him, but those days were short lived. At some point, he began to eat only chicken fingers, pasta with butter, and pizza. As a young mother, this behavior worried me, but I knew he would grow out of it.

My younger son was the exact opposite. I home-made his baby food, but he had none of it. He wanted the same food the adults had, and gave up baby food at a very young age. I remember when he had his tonsils removed. In the recovery room, my husband told him he would go get him some ice cream. “NO” he yelled, “I want shrimp.” My husband and I and all the nurses in the recovery room cracked up.

Nowadays, my older son has a much healthier diet, but does not like vegetables. Sometimes the dinner menu is hard because of that, but I manage. My own diet has changed through the years too. I find that I can’t eat like I used to–I read the ingredients list carefully, and don’t eat anything with an ingredient I can’t pronounce. Both of my sons live with me, and I have changed their diets to include natural, fresh food. I only buy snacks that have beneficial ingredients, and I find that we are all adapting well.

This is one recipe that my family all agrees on. Leave it to Ina to come through for me. The potato makes this dish a hearty meal, so you can serve it anytime of the day. The ricotta cheese and the gruyere are a perfect combination of deliciousness. The basil is the savory touch in this dish and adds wonderful flavor that transfers beautifully into this irresistible frittata. This is a “must try!”

This recipe is courtesy of Ina Garten and will serve 8 of even the most picky eaters.

Ingredients for Potato Basil Frittata:

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyère cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F.

Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat.

Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes.

Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil.

Sprinkle on the flour and baking powder, and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata until it is browned and puffed, 50 minutes to an hour.

It will be rounded and firm in the middle, and a knife inserted in the frittata should come out clean.

Serve hot.

It’s that simple!

Raspberry Ricotta Cake

Jan. 27
2020

The days here in the northeast are getting colder and colder. Being outside for more than a minute can be torturous. More and more people are choosing to work from home so they do not have to go outside.

I don’t mind it. I really love all the seasons. As I get older, if there is snow or ice on the roads, I will choose to stay in. So, what can you do on a blustery cold day in winter? For some of you, reading a good book, knitting, or taking a nap may be a perfect day inside. For me it is baking. I’m not great at it, although I am getting better. Once I’m done, I love to cozy up on the couch with a cup of tea and something sweet to eat.

Baking can feel a little magical. It begins with ingredients that you probably already have in your pantry– no shopping needed! Combine them into a strange mushy batter, put it in the oven and out comes something extraordinary. It makes you feel wonderful. Who gets tired of that feeling? Eating your creation can feel a little indulgent, but when you do, you know it will make you and someone else happy. Most of the time, we do it for others. We will bake for the office for friends or for your family. Knowing we are making others happy is one of the best feelings there is.

This is one dessert that will not disappoint. The combination of the ricotta cheese and the raspberries are irresistible. The cake is so nice and moist, with bursts of sweet raspberry goodness in every bite. The ricotta gives it a nice sweetness and the vanilla adds a savory touch. This is one cake not to miss.

This cake is courtesy of Epicurious and will serve 8 people who will want to bake this on a snowy winter day.

Ingredients for Raspberry Ricotta Cake:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided (I used 2 cups, because hey, why not?)

Preheat oven to 350°.

Line a 9″ diameter cake pan with parchment paper and lightly coat with nonstick spray.

Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth.

Fold into dry ingredients just until blended.

Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries.

Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.

Let cool at least 20 minutes before unmolding.

Do ahead: Cake can be made 2 days ahead.

Store tightly wrapped at room temperature.

It’s that simple!

Lemon Lentil Salad

Jan. 23
2020

Move over chickpeas, lentils are the new legume on the block!

Growing up, most of us never knew what a lentil was. My mother used them only in her soups, which I remember being delicious. But times are evolving and lentils on their own are becoming more popular, especially in vegan dishes.

Given this, you would think they were just recently discovered, but they have been eaten since Neolithic times and were one of the first domesticated crops. In the past, lentils have been considered as the “poor man’s meat.” In many countries, people who couldn’t afford fish would eat lentils. Today, lentils are cultivated throughout Europe, Asia, and North Africa.

Due to changing dietary choices, lentils have seen a new surge in popularity. They have become a healthy, meatless protein source, and are included in many vegetarian and vegan dishes. As a rule, plant based foods provide a wide range of fiber, vitamins, and minerals, and they contain antioxidant properties. There are a great source of folic acid and potassium. Having these nutrients can reduce the level of LDL cholesterol, aka “bad” cholesterol. They have 38 grams of calcium per cup, proving how healthy they are for your bones.

Have I convinced you yet? If I have, then this salad is just for you. If not, try it anyway! It is packed with flavor and will keep you feeling satisfied, so you won’t be missing meat. It is also very versatile, so you can add or remove any other ingredients you would like. The bay leaf and thyme start the lentils off with a wonderful savory flavor that transfers beautifully into the salad. The onions and cayenne add nice heat, and the carrots give it gratifying crunch. Of course, the lemon juice dressing is perfect for this outstanding salad.

This recipe is my own and will serve 4 to 6 people who will enjoy this filling alternative to meat.

Ingredients for Lemon Lentil Parsley Salad:

2 cups green or brown lentils
6 cups water
1 bay leaf
4 sprigs fresh thyme, tied together with cooking string
1 cup finely diced carrots
1 cup finely diced red onion
1 cup fresh parsley, chopped
1/4 cup good extra virgin olive oil
Juice of 1/2 lemon, or more to taste
1/2 teaspoon sea salt, or to taste
1/8 teaspoon cayenne pepper, or more to taste

In a medium saucepan, combine the lentils, bay leaf and thyme.

Add enough water to cover by 1-inch.

Bring to a boil, then reduce heat and simmer uncovered until lentils are tender, about 15 to 20 minutes.

Drain the lentils and discard the bay leaf and thyme sprigs.

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and cayenne.

In a large bowl, combine the lentils, carrots, red onion, and parsley.

Pour the dressing over the salad and toss to combine.

Refrigerate for about 30 minutes before serving.

It’s that simple!

MMM, good!

My Favorite Artichoke Dip

Jan. 20
2020

Throwing a party means carefully planning out everything from the table settings to the desserts. For me, the appetizers are the hardest part. When I was growing up, our dinner parties never included real appetizers, only bowls of mixed nuts. Now, the appetizers are given as much thought as the entree. I think choosing an entree is often easier than the appetizer. Do you know the difference between the different types of appetizers out there? Hors d’oeuvres are eaten with a knife and fork. Canapés are eaten with one’s fingers. Crudités are raw vegetables that are served with dips.

There are so many options out there. You want them to be easy to prepare, yet look appealing, and of course, taste delicious. You know appetizers must be on the menu, and it should be easy to choose, given all the options out there. But it is not. Nowadays, there are also dietary considerations that have to be explored. You would want to have a veggie only option, as well as a vegan or a gluten-free option. For fall or winter parties, pigs-in-blankets is a good choice. They are always my most eaten appetizer. If you are serving buffet-style, cheese and crackers, or vegetable crudités are good choices.

For food that people will eat with a toothpick, make sure you have a couple of receptacles in place for your guests to discard them. There is nothing worse than stepping on a used toothpick, or worse, seeing it on the table next to the food. Put napkins out so they are easily accessible to everyone. Encourage your family and friends to place a napkin on top of their drinks, and place the appetizer on top of the napkin.

I leave you with this advice: try to make appetizers that can be made a few days ahead and frozen. Just heat them up and they are ready to go. No fussing in the kitchen while your guests putter about.

I have been making this appetizer since I got married. All my guests love it and never get tired of it. You can make it a couple of days ahead and warm it, or cook it the day you will be serving it. I am so happy to finally be sharing it with you. This dish has a little bit of everything in it. The marination on the artichokes add big flavor, so be sure not to skip that step. The mayonnaise makes it creamy and easy to pick up. It has just the right amount of heat with the garlic and hot pepper sauce. The tang of the lemon is delightful and the Parmesan cheese blends beautifully with all the ingredients. Make this! You are going to love it!

This recipe is mine and when you serve it, it will make your guests positively jump for joy!

Ingredients for Artichoke Dip:

2 cans marinated artichokes
3/4 cup mayonnaise
1 cup Parmesan cheese
Juice of 1/2 lemon
2 garlic cloves, minced
3 drops hot sauce
5 tablespoons paprika

Preheat oven to 350 degrees.

Drain, (but do not wash) artichokes and chop into small pieces (by hand or with a food processor.)