Simple By Cindy

Cauliflower and Carrots with Smoked Paprika and Parsley

Mar. 8
2018

Maybe when you were a child, you did not want to eat your cauliflower. Well, now that you are grown-up, this is a delicious, delectable way of enjoying it!

Cauliflower on its own can be very boring. When I was growing up, vegetables were steamed or cooked until they died, leaving them soggy and unappealing. No wonder we hated them! The good news is, these beautiful white florets are such a versatile veggie, that you can use it with just about any spice. I usually pick cumin, coriander, paprika, or cayenne pepper to flavor it up. For this dish, I wanted something savory, with a little sweet and some tang to it. This dish came out exactly as I thought it would. The smoked paprika gave it that savory flavor, the honey gave it a nice sweet touch and of course, the lemon added that zip to it. This one is a “keeper”.

Of course, the best way to make cauliflower is to roast it. Mix all the ingredients together and place them on a baking sheet, with the crowns of the florets facing up. It takes a little longer to do this, but in the end, you will have perfectly browned, caramelized florets that look and taste wonderful.

This dish will serve 4 people who may end up loving cauliflower if they didn’t before!

Ingredients for Cauliflower and Carrots

1 large head cauliflower, cut into florets
5 carrots, peeled and sliced
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 tsp. smoked paprika
1 tsp. honey
1/2 lemon, zested
Juice of 1/2 lemon
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Fresh parsley for garnish, chopped

Preheat oven to 450F.

Line a baking sheet with parchment paper.

In a large bowl, add the cauliflower florets, carrots, olive oil, garlic, smoked paprika, honey, lemon zest and juice, salt and pepper.

Using your hands, mix well to combine.

Transfer to baking sheet, making sure the ingredients are in a single layer.

Bake for 20 to 25 minutes, until you see the crowns of the cauliflower starting to brown.

Transfer to serving dish.

Sprinkle on fresh parsley.

Ready to serve!

It’s that simple!

Rice with Tomato, Lemon and Mozzarella

Mar. 5
2018

Since everyone loved my cheddar cheese orzo recipe, I thought what if I switched the pasta for a nice, thick rice and added some cheese to the mix?

I choose to add mozzarella to the rice, because it is one of my favorites and it melts perfectly to a gooey goodness. However, you could substitute any cheese you desire. The tomatoes, when combined with the oregano, lemon and garlic give it a nice, fresh flavor. This side dish, although it may seem like a salad, contains all the ingredients that will warm you up and satisfy you on these cold days.

What makes this recipe great for everyone is, you can substitute any rice you prefer, choose a different cheese, and it would still be delicious! This dish is so versatile it would be exceptional anyway you choose to make it. It is the perfect side to any main dish.

This dish will serve 6-8 people who will thoroughly enjoy these different, delightful, combination of flavors.

Ingredients for Rice with Tomato, Lemon and Mozzarella

4 large tomatoes on the vine, cut into 1/2-inch chunks
2 tsp. oregano, or 4 sprigs fresh oregano, chopped
Zest of 1/2 lemon
Juice of 1/2 lemon
2 garlic cloves, peeled and finely chopped
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cups Arborio rice
1/2 pound fresh mozzarella, shredded

Mix together the tomatoes, oregano, lemon juice, lemon zest, garlic, salt, pepper and olive oil in a medium bowl.

Cover and let it marinate, room temperature for about 1/2 hour.

Boil rice in water, about 12 minutes or according to the package directions.

Drain and add to the tomato mixture.

Toss together.

Add in the mozzarella and let it sit for a while, just until the mozzarella cheese starts to melt.

Place in serving bowl and serve right away.

It’s that simple!

Frosted Red Velvet Cookies

Mar. 1
2018

What is red, white and delicious? A red velvet cookie of course. It is a cookie twist on an old-fashioned favorite cake.

Red velvet cake is a tender, moist vanilla cake made with a little hint of cocoa in it. Although some people think it gets its color from the chemical reaction of the coca powder and the baking soda, this just isn’t so. In earlier years, the red coloring came from beets. Nowadays, the reason for its vibrant color is simple: red food coloring. One of the main ingredients here is cocoa powder. So, is this a chocolate cake disguised as a red velvet cake? Not really, because the ingredients are very different. Also, a chocolate cake can be topped with almost any kind of frosting, but a red velvet cake has to be topped with a yummy cream cheese frosting!

Although this delicious treat was originally made as a cake, they now have red velvet cupcakes, cookies and even pancakes.

Oh my! I loved this cookie recipe because I thought the red cookies looked so sweet and enticing with the white cream cheese topping. These cookies are so moist and wonderful, and the thick cream cheese topping makes it perfect with every bite! They are easy to prepare and should definitely be on your “must try” list. Bring them to a friend’s house for dessert. Just make sure you don’t eat them all before you get there!

This recipe is courtesy of “The Perfect Cookie”, and will make about 22 cookies that your family and friends will quickly devour!

Ingredients for Frosted Red Velvet Cookies

1 1/4 cups all-purpose flour
1 tbsp. natural unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
12 tbsp. unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tbsp. red food coloring
1 1/2 tsp. vanilla extract
1/4 cup sour cream
4 ounces cream cheese, softened
1 1/4 cups confectioners sugar

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F.

Line 2 baking sheets with parchment paper.

Whisk flour, cocoa, baking soda, and salt together in bowl.

Using a standing mixer fitted with the paddle attachment, beat 8 tablespoons butter and granulated sugar on medium-high speed until pale and fluffy (about 2 minutes).

Add egg, food coloring, and 1 teaspoon vanilla and beat until combined (about 30 seconds).

Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture until combined.

Drop 2 tablespoon mounds of dough onto prepared sheets, spacing them about 2 inches apart.

Bake until cookies are set, (16 to 18 minutes), switching and rotating sheets halfway through baking.

Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.

Using a clean, dry mixer bowl and paddle, mix cream cheese, remaining 4 tablespoons butter, and remaining 1/2 teaspoon vanilla on medium-low seed until combined (about 30 seconds).

Reduce speed to low, slowly add confectioners’ sugar, and mix until smooth (about 1 minute).

Increase speed to medium-high and beat until light and fluffy (1 to 2 minutes).

Spread 1 tablespoon frosting evenly on each cookie before serving.

It’s that simple.

Kale Pesto with Wholewheat Linguini

Feb. 26
2018

Food is now so important to us, it has become inspirational. Our connection to food has grown stronger as we’ve come to hold value in how it influences our health. Dinner is not just a meal, it is an important place for families to gather, talk, laugh, and share stories.

This phenomenon has been occurring for years and it evolves with us. Food is now more enriching, nourishing, and more pleasant to all of our senses. You can be just as passionate about a beautiful dish placed in front of you at a fancy restaurant, as you can from a dish that has been in your family for years. It makes no difference if it is served on priceless china or your grandmother’s old dishes. Our relationship with food has become invaluable and more pleasurable. Food has surpassed a means of survival, it has become an experience.

The meaning of food is not the only thing evolving, our palates have become more sophisticated. Who had ever heard of kale ten or fifteen years ago? Today, you see recipes for it often. Some of us, even now, knowing all the health benefits, have a hard time incorporating it into our food repertoire. If you can relate, I am sure this recipe will be a game changer for you. Diana Henry’s recipes are always unique and incredibly creative. She is able to put ingredients together that other cooks would never think of. Her recipes are simple and so delicious.

We have something in common, Diana and I. We collect cookbooks! I’ve read that she has about 4,000. I too, have quite the collection of cookbooks.

(Yes, they are all cookbooks!)

This kale pesto is a rustic, simple pesto sauce made with kale, butter, anchovies, garlic, and Parmesan. It comes together quickly and would be wonderful with any kind of pasta.

This recipe is courtesy of Diana Henry, A Change of Appetite. It does not say exactly how many it will serve, but I would guess about 4-6 people who are sure to become kale lovers.

Ingredients for Kale Pesto with Whole Wheat Linguine

1 pound whole-wheat linguini
sea salt
12 o. Kale (about 4 cups leaves once you have removed the stems
2 tbsp. butter
1/4 cup extra-virgin olive oil (grassy instead of fruity)
1/4 cup flat-leaf parsley
2 good quality anchovies, drained of oil
2 garlic cloves, coarsely chopped
1/2-3/4 cup of grated Parmesan cheese
really good pinch of dried red pepper flakes (optional)

Put the linguine into a large saucepan of boiled slightly salted water and boil according to the package directions until it is cooked al dente.

At the same time, make the pesto.

Wash the kale well and strip the fibrous leaves from their stems.

Bring a large pot of water to a boil, plunge the leaves in, and cook for five minutes.

Drain well.

Put the cooked kale into a food processor with the butter, extra-virgin olive oil, parsley, anchovies, garlic, and 1/2 cup of the cheese.

Add the red pepper flakes (if using).

Process, using the pulse-blend button.

The author suggests that you don’t process it until it is completed pureed, and leave some large flecks in it.

Taste, adding the rest of the cheese if you want.

Drain the linguine, then return it to the pot with a little of it’s cooking water. Mix in the pesto and serve immediately.

It’s that simple!

Roasted Brussels Sprouts, Carrots and Parsley

Feb. 22
2018

Everyday this winter has been a stay at home type of day. On the bright side, that means I am getting a lot of cooking done because I would rather cook than have to go out again in the cold. On the days when I don’t feel like cooking, but don’t want to go out, I will come up with a recipe that doesn’t take a lot of time, and comes together quickly. This is one of those recipes, and I think it came out delightful!

If you are really short on time or patience, you can buy the Brussels sprouts and the carrots already cut up at the grocery store.

Not only is this dish delicious, it looks beautiful when it comes out of the oven. The contrast of the colors is lovely, and makes you long to try it. The lime juice, sugar, and maple syrup combine to make this wonderful sauce that blends perfectly with the vegetables. Everything about this enjoyable side is perfect.

This recipe will serve 4-6 people who will love this gorgeous, unique vegetable recipe.

Ingredients for Roasted Brussels Sprouts, Carrots and Parsley:

1 pound Brussels sprouts, halved
1/2 pound (about 3-5) carrots, peeled and cut on a diagonal
2 tbsp. olive oil
2 tsp. sugar
2 garlic cloves, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Juice of 1 lime
2 tsp. maple syrup
Pinch of crushed red pepper flakes
Parsley for garnish