Simple By Cindy

Roasted Sweet Potatoes and Apples

Jan. 7
2019

Now that we have said goodbye to 2018, there are a lot of good things to look forward to in 2019. My husband and I have not gone to a wedding for so many years, and I have been impatiently waiting for my niece to get engaged to her boyfriend. Happily (not because of me) they decided to take the next step and their wedding will be in March! The whole family is very eager for the event.

Oddly enough, my three best friend’s daughters are all to be married this year as well. Now, I have four weddings in the same year, and all are women whom I love dearly. This is a perfect reason to put 2018 behind me and happily ring in 2019. It is also a big birthday year for both myself and my husband, (we are the same age) so we may also make some wonderful plans to celebrate.

Among all this madness, I will of course still be cooking and doing the holidays, as well as my blog. There will be more great recipes to be found and shared. I enjoy the pursuit of a new recipe, preparing it and deciding if it is worth putting it on my blog. I love every minute of it. On that note, here is today’s lovely recipe.

The marrying (pun intended) of the sweet potato and apple results in a delicious pairing of tastes. The sweet potatoes and apples are roasted to perfection and mixed with two savory spices that make each bite a unique experience. There is no reason not to make this, it’s likely you have all the ingredients in your pantry, so let’s get started!

This recipe is loosely adapted from Anne Burell and will serve 4 to 6 people who will want to replicate this wonderful dish once they’ve tried it!

Ingredients for Roasted Sweet Potatoes and Apples

2 large sweet potatoes, peeled and cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
3 Honeycrisp or Granny Smith Apples, peeled and cut into 1-inch dice
Juice of 1 lemon
2 sprigs fresh thyme, picked and finely chopped
1/2 cup chopped pecans

Preheat oven to 350°F.

In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne.

Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.

Peel the apples and cut into 1-inch dice. (They should probably be smaller than I made them!)

Toss the apples with the lemon juice, some olive oil, salt, and rosemary.

Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes.

When done the apples should be soft and cooked through but still hold their shape.

Sprinkle the walnut over the apples during the last 5 minutes in the oven.

Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher.

Stir in cooked apples and walnuts.

Taste and adjust the seasoning if needed.

It’s that simple!

Thanksgiving 2018

Jan. 3
2019

Thanksgiving 2018 was a wonderful celebration!

I would like to share some of the pictures from this year’s holiday festivities. It is a lot of planning and hard manual labor, but it is worth every minute of it. Every year it becomes more magical for my family and our guests.

I carefully plan the menu for the evening, and believe the presentation of the menu is almost as important as the presentation of the food. I display it on a large chalkboard and have a calligrapher write the menu on it so everyone would know what was being served.

How fun is this?

As I mentioned in an earlier post, every year one family chooses a charity that we all chip in and donate to. This year we donated to the Jared Branfman Sunflowers for Life Fund, for Pediatric Brain and Cancer Research. I originally was going to go with a silver theme, however, since the charity had sunflowers, I added yellow and sunflowers to the theme. This charity means so much to all of us, as our cousin, Jared Branfman succumbed to this cancer several years ago.

So, silver and yellow with sunflowers it was.

The flowers were very beautiful this year and the sunflowers made them even more special.

Throughout the years, my husband and I have collected antique china plates, each one with a different pattern. I think this makes my table look unique and different each year. As you can see I also incorporated the sunflower theme to each place setting.

We talk to our bartender for the evening in advance and make up a specialty drink menu.

(My great nephew and niece stuck a cute turkey head they made on it, that I just now noticed!)

Here are my sous chefs for 2018, without whom this would not be possible. They come the day before and that is when the major cooking begins. Thanksgiving morning they are with me and we get right to work. My great-nephew Aaron, (the small guy in front) and my great-niece Jenna (who was not in the mood to have her picture taken) love to come and help. They do all the juicing for the bar.

She sure looks happy here!

Even making the pigs in a blanket are taken very seriously! Only kidding, they have a great time making them.

I purchase tee-shirts for everyone who attends that has the logo of the charity on it. My friend and I have so much fun designing it every year. Of course, there is the yearly picture taken of everyone wearing it. It has become a great tradition and all of our friends look forward to seeing it on Facebook. Even Mazel got in on the merriment this year!

As always the night had to end.

We are already looking forward to next year.

It’s that simple! (uh, not really!)

Seven Layer Bars

Dec. 31
2018

Many of us make resolutions for the new year. Many of us also make them and never follow through. Even if we don’t follow through, the resolutions are always on our minds.

Maybe if we make a resolution about something we are passionate about, then we are more likely to carry it out. I set cooking goals for myself all the time. Not unobtainable ones, just small ones! If you are passionate about cooking I have some thoughts for you for this new year.

Ordering in: try to be prepared for your meals so you order less take-out. I recommend buying fresh meat from a butcher so you can freeze it and take it out when you need it. I will take out a steak from the freezer the night before I am going to cook it and place it in the refrigerator. Then, I quickly sauté or roast a vegetable with it. That’s it! Dinner is done and it is fresh and healthy.

Cookbooks: go through your cookbook collection and pick out some new, interesting recipes you want to make in the new year. Make a copy of it and take it with you so you have the ingredients on hand the next time you are at the grocery store.

Spices: be honest, how old are they? Are you keeping them in a dark, dry cabinet? The shelf life for spices is about eight months. If it is New Years, and you haven’t used it since this time last year, then it is time to throw it out and get a new one. Try to remember to put the date on them when you buy them. (I am guilty of not doing this too!)

Chicken: teach yourself how to roast one. It just needs a few spices. Throw some salt and pepper on it and some lemons or oranges and herbs in the cavity. Roast it at 350°F for about 1 1/2 hours. Then you have some free time to prepare a side or relax and read a book. It doesn’t get any easier than that.

Now that you have made some resolutions, here is an easy, sinfully delicious recipe to make in the New Year. I tasted one at a Christmas party and knew I had to try to make them. It has a buttery graham cracker crust that is covered in layers of chocolate chips, butterscotch chips, and chopped nuts. It is then filled with a coating of sweetened condensed milk that is topped off with coconut. You can substitute any kind of chips such as peanut butter or semisweet, to make it perfect for you. It has become my all-time favorite bar, and I will be making it often. So should you! Perfect to bring to any New Year celebration, these bars will be the hit of the party!

I want to wish all of you a very happy and healthy New Year, and thank you all for support and wonderful comments. I have been lucky I have such kind followers like you.

This recipe will make about 12 bars that will captivate each lucky person who dives in.

Ingredients for Seven Layer Bars:

1/2 cup unsalted butter
1 1/2 cups graham crackers crumbs
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
1 1/2 cups shredded sweet coconut

Preheat oven to 350°F.

Place butter in a bowl in microwave oven until melted (about 1 minute).

Pour butter into 13 x 9-inch baking pan and swirl it around to coat bottom and sides with butter.

Spread graham cracker crumbs evenly over bottom of pan.

Spread milk chocolate chips over graham cracker crumbs.

Layer butterscotch chips over milk chocolate chips.

Sprinkle in chopped pecans.

Pour condensed milk over mixture.

Spread coconut over condensed milk.

Bake until edges are golden brown, about 25 minutes.

Let cool before cutting into squares.

It’s that simple!

Mushroom Quiche

Dec. 27
2018

This Christmas marked my 10th annual Christmas dinner for all my friends and local family. I basically do the same decor as Thanksgiving (pictures to come!) and the same kind of menu, it’s just for half the amount of people. It may seem like a lot to do two large dinners so close together. The truth is, I get to invite all the friends that I love so much and shower them with the same warmth I give my family. They are very important to me as well and most of us have shared our friendship 15 plus years. Dinners are easy to do when they are done from the heart.

I just realized that this is my first quiche recipe. For those of you who do not know, a quiche is a dish made up of custard-like mixture usually filled with eggs, milk or cream, cheese, and combined with vegetables, meat or seafood, all surrounded by a pastry dough. When I was first learning to cook, I stayed away from making a quiche as I wanted to wait until I was more experienced. As it turns out, it is not as difficult to make as I thought!

This easy mushroom quiche is out of this world. The recipe starts off with a premade pie crust (which I usually keep a secret, although it is quite clear in the pictures).

When the crust is baked, it is the perfect pouch for this creamy delight. It is a perfectly baked combination of fluffy eggs surrounding mushrooms and cheesy deliciousness. I couldn’t resist more than one helping, it is just that good. Put this one way up on your “must try” list if not first!

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This recipe is another great one courtesy of Southern Cooking and will serve 8 to 10 people who will beg you to make it again next year.

Ingredients for Mushroom Quiche:

1 1/2 tablespoons unsalted butter
1 small onion finely chopped
Salt and freshly ground black pepper
1/2 to 3/4 pounds mushrooms, trimmed, wiped clean with a damp towel, and sliced 1/4-inch thick
3 tablespoon white wine or vermouth (optional)
3 tablespoons finely minced fresh herbs such as parsley, thyme, rosemary, and/or basil
1 9- to 9 1/2-inch partially baked crust (place in oven at 350°F for 8 minutes)
1/4 cup grated Gruyere, Swiss or sharp white cheddar cheese
3/4 cup heavy cream
2 large eggs
2 scallions, white and pale green parts only, thinly sliced (optional)

In a large skillet (preferably one that is nonstick) melt the butter and toss in the chopped onion.

Season with salt and pepper; cook and stir over medium-low heat until the onion is translucent, about 2 minutes.

Add the mushrooms; season again with salt and pepper.

Turn the heat up to high and cook, stirring, until the mushrooms are softened and browned here and there, 5 to 8 minutes.

At first, the mushrooms will sop up all the liquid in the pan, then they’ll exude it, then take it up again.

Add the wine (if you are using it); bring to a boil and cook until wine disappears.

Sprinkle mushrooms with 1 tablespoon of the mixed herbs and cook 30 seconds more.

Turn mushrooms into a bowl to cool at least 15 minutes.

When you are ready to make the quiche, center a rack in the oven; preheat oven to 350°F.

Put the partially baked pie crust on a foil-lined baking sheet.

Sprinkle half the grated cheese evenly over the bottom of the crust and top with the remaining herbs.

(No guessing this pie crust isn’t home-made!)

Spoon the mushrooms over, avoiding any liquid that may have accumulated in the bowl.

Lightly beat together the heavy cream and eggs just until well blended; season with salt and pepper.

Pour over the mushrooms.

Top evenly with the sliced scallions ( if you are using them) and the remaining cheese.

Carefully slide the baking sheet with the quiche into the oven; bake for 30 to 35 minutes or until the custard is uniformly puffed (wait for the center to puff) light golden, and set.

Transfer quiche to a rack, cool until it is just warm or at room temperature before serving.

It’s that simple!

Luscious Bourbon Bread Pudding

Dec. 24
2018

Whenever my husband and I go out to dinner, if there is bread pudding on the dessert menu, we have to try it.

Bread pudding is one dish I simply can’t pass up. There are endless possibilities, so I am always looking for interesting combinations of flavors. You can combine caramel and apple, blueberry and white chocolate, pecan pie, or cinnamon raisin, just to mention a few of my favorite!

Most bread puddings include pretty basic ingredients, like eggs, whole milk, vanilla and heavy cream which are reminiscent of “grandma’s cooking”.

This recipe stood out to me because of one ingredient: bourbon. It is so unique and the moment I saw it I knew I had to make it. I really enjoy recipes that have this elegant liquor, because it has such a deep, bold flavor. I may have “accidentally” used a just a little more bourbon than the recipe called for. It’s the holiday season, so why not?

I used plenty of vanilla in mine, but feel free to cut down the amount depending on your palette. I also used challah bread because I really believe it is the best choice. It is thick, moist and absorbs rich liquid and sauce beautifully.

This is definitely not your grandmother’s bread pudding, and it exceeded all of my expectations. There is a lovely, savory goodness in the pudding, which is so gratifying. The addition of both vanilla and almond extract makes this extra-special. The flavor from the bourbon hits this pudding out of the park.

This recipe courtesy of Southern Cooking and will serve about 10 people who will fall in love at first bite.

Ingredients for Bourbon Bread Pudding:

For the pudding:

1 8-ounce baguette (or egg-rich bread, like challah, which I used), preferably stale
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 large eggs
2 large egg yolks
1/2 cup sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 tablespoon bourbon
1 1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract

For the bourbon sauce:

1/4 cup of butter, cut up
1/2 cup sugar
1 lightly beaten egg yolk
1 tablespoon water
2 to 4 tablespoons bourbon

To make the bread pudding:

Have a nonreactive 9 x 5-inch loaf dish (I used an 8 x 8 square baking dish) or pan on hand (Pyrex is perfect here), as well as a roasting pan big enough to hold the baking dish (I used a large aluminum roasting pan).

Bring a teakettle or pot of water (about 2 quarts) to a boil; when the water boils, turn off the heat.

Cut bread into 1-inch cubes. If your bread is not stale, spread cubes on a baking sheet lined with parchment paper and bake in a 350F oven for 10 minutes.

Place bread in baking pan.

In a small saucepan bring the milk and cream just to a boil. (Watch this carefully! It boils over very easily.)

Turn off heat.

In a small bowl whisk together the eggs, yolks, sugar, cinnamon, and nutmeg.

Whisking constantly, slowly drizzle in about one-fourth of the hot milk mixture.

Whisking all the while, slowly pour in the remaining milk.

Add the bourbon and vanilla and almond extracts; whisk gently to blend.

Tap the bowl against the countertop to pop any bubbles that might have been formed, then the custard all over the bread and press gently with the back of a spoon to help cover it with custard.

Cover the dish lightly with waxed paper; leave it on the counter, pressing the bread into the custard now and then, for 1 hour.

Center a rack in the oven; preheat to 350F.

Discard the waxed paper and cover the pan snugly with a piece of aluminum foil.

Place loaf dish in the roasting pan.

Slide the pan into the oven and carefully pour enough of the hot water into the roasting pan to come halfway up the sides of the loaf dish.

Bake the pudding for 30 minutes, then remove the foil.

Bake the pudding about 15 minutes more (it took 25 minutes for me), or until puffed and golden brown and a knife inserted in the center comes out clean.

Transfer roasting pan to a rack; cool the pudding until just warm or at room temperature.

To make the bourbon sauce:

In a small saucepan, melt butter.

Stir in sugar, egg yolk, and water.

Cook over medium heat just until bubbles forms around the edge, about 8 minutes.

Remove from the heat and stir in 2 to 4 tablespoons bourbon.

Pour bourbon sauce over bread pudding, making sure to get into every nook and cranny.

Beautiful!

It’s that simple!