Simple By Cindy

Sarah’s Rice Pilaf

Dec. 21
2017

I have always found white rice to be very tricky to make. The ingredients have to be measured exactly and carefully, and the timing has to be perfect or it can easily burn. I finally found a friend who taught me how to prepare it. She helped me meticulously measure all the ingredients, and now I can make it with much less effort and worry.

This recipe is really quite simple. I love the addition of the orzo pasta, which gives this dish a luxurious texture and taste. The rice and pasta are cooked in chicken broth rather than water, which gives this dish an appealing depth of flavor. The ingredients in this recipe combine wonderfully and I will be adding this to my “short on time” recipe repertoire.

This recipe is courtesy of Allrecipes.com and, although they did not specify how many people it will serve, I will say 4-6. Your family is going to love this new way of enjoying white rice.

Ingredients for Sarah’s Rice Pilaf

2 tbsp. butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked while rice
2 cups chicken broth

Melt the butter in a lidded skillet over medium-low heat.

Cook and stir orzo pasta until golden brown.

Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute.

Mix in the rice and chicken broth.

Increase the heat to high and bring to a boil.

Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20-25 minutes.

Remove from heat and let stand for 5 minutes, then fluff with a fork.

It’s that simple!

Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

Dec. 18
2017

This recipe appealed to me because of its enticing combination of ingredients. It is a perfect recipe for fall.

The Brussels sprouts and onions are roasted, until they are beautifully browned and caramelized. Once the apples are added, the recipe takes on an entirely new, rich depth of flavor. Finally, it is topped with honey roasted pecans. The result is a fantastic, savory dish which exceeded my expectations.

This is a simple recipe. The only thing you have to be very careful about is roasting the pecans. You really need to set your timer and be vigilant about checking them. They tend to burn easily if you are not careful. The honey roasted pecans add a layer of nutty, salty crunch. They are so delicious, you might find yourself popping one or two in your mouth! Just make sure to leave some for the Brussels sprouts.

When roasting the Brussels sprouts, check them as well, and remove them from the oven when the tops are browned, and the sides are still a beautiful shade of green. This will ensure that they are not overcooked.

This is a recipe that I will definitely be making again. It might even make it to my Thanksgiving menu next year!

This recipe is courtesy of The Meatball Shop cookbook and will serve 4-6 people who will be delighted with this different, delicious, new combination of ingredients!

Ingredients for the Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

1 pound Brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 tsp. salt or to taste
2 baking apples, such as Braeburn or Granny Smith, peeled, cored and cut into 1-inch pieces
1/4 cup apple cider vinegar
1 cup honey roasted pecans (recipe follows)
Freshly ground black pepper

For the Honey Roasted Pecans:

1 cup pecan halves
2 tbsp. honey
1 tsp. salt

Preheat oven to 325.

Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt and toss to coat.

Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and emit a strong, nutty aroma, about 20 minutes.

Remove pecans from the oven and allow to cool before using or serving.

For the Brussels Sprouts:

Preheat oven to 500.

Place the Brussels sprouts and onions in a 9 x 13-inch baking dish. (I cheated and used an aluminum pan. Feel free to do the same. Easier clean-up!)

Add the olive oil and salt, and toss to coat.

Roast until the Brussels sprouts begin to brown, about 15 minutes.

Add the apples, mix, and return to the oven.

Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.

Remove the dish from the oven, add the vinegar, and toss to incorporate.

Season with additional salt, if desired, and transfer to a platter.

Top with the pecans and a generous sprinkle of salt and pepper.

Serve immediately.

It’s that simple!

Lemon-Infused Roasted French Green Beans and Red Peppers

Dec. 7
2017

This is a very simple recipe that you can get on the table in no time.

As you know, I am a lemon-lover. Lately I have been adding lemon-zest to many recipes in my repertoire. While roasting brings out the natural sweetness and delicious caramelization of any vegetable, the zest of a lemon, lime or orange adds another enticing dimension. Pick the fruit you enjoy and give it a try.

The lemon, garlic and crushed red pepper add a lot of flavor to the delicious roasted vegetables. Make sure that you roast them just until they start turn brown, so they are still crispy when you serve them. The colors of the green beans and red pepper make this dish look beautiful.

This recipe will serve 4 people who will enjoy the combined sweetness and tangy flavor of this dish.

Ingredients for the Roasted Green Beans and Red Pepper

1 pound French green beans
2 red bell peppers, thinly sliced
zest of 1 lemon
Juice of one fresh lemon
4 garlic cloves, chopped
2-3 tbsp. olive oil
1/2 -1 tsp. kosher salt
1/4 tsp. pepper
1/4-1/2 tsp. crushed red pepper

Preheat oven to 500.

Place French green beans, red pepper and garlic in a large bowl.

Toss with olive oil.

Add lemon zest, lemon juice, salt, pepper and crushed red pepper .

Mix well to coat evenly.

Place in roasting pan, making sure to pour all the juice over the vegetables.

Roast 10-15 minutes.

It’s that simple!

Chicken Agrodolce

Dec. 4
2017

Another weekday dinner to plan!

I did my research and found this wonderful recipe, courtesy of Giada De Laurentis.

This is one of my family’s favorite meals. It is simple and tasty. Who knew that “agrodolce sauce” could be so easy! It may sound intimidating, but trust me it is not! Agrodolce sauce is an Italian sweet and sour sauce. “Agro” means sour and “dolce” means sweet. It is made by cooking down, or reducing sweet and sour ingredients, such as the vinegar and honey in this recipe.

You can serve it with rice or potatoes. Just make sure to put a little bit of glaze on anything you make with it, because it will be delicious on those as well.

Her original recipe was made with pork chops. Feel free to make it with those. I substituted chicken bottoms and it was was delightful.

Giada never disappoints. Her recipes are always dependable and fantastic.

Add this one to your list of “must make”. It really was wonderful! This recipe will serve 4 people who will love this delicious sauce!

Ingredients for the Chicken

1/4 cup of olive oil
3 chicken bottoms, (thighs and legs attached)
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1 tsp. pepper

Ingredients for the Glaze
(Agrodolce Sauce)

1/2 cup balsamic vinegar
1/2 cup honey
3 garlic cloves, minced
3 scallions, pale green and white parts only, chopped
1 tsp. fresh rosemary, chopped
1/2 stick of unsalted butter (4 tbsp. cut into 1 inch cubes at room temperature
1 tsp, kosher salt
1 tsp. pepper

Preheat oven to 350.

In a heavy, oven-ready skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, and sprinkle with the red pepper flakes.

Place chicken bottoms (skin side down) in the skillet and set your timer for 7 minutes. After 7 minutes, thighs should be golden brown. Turn thighs over and set your timer for an additional 7 minutes.

Place pan in oven for about 15 to 20 minutes.

Take out of oven and set aside.

Glaze:

In a small saucepan, bring the vinegar, honey, garlic, scallions and rosemary to a boil over medium-high heat.

Stir occasionally until honey has dissolved.

Simmer for 9 minutes (set your timer) until mixture is slightly reduced.

Remove the pan from the heat and whisk in the butter until smooth.

Add salt and pepper.

Arrange the chicken thighs on a platter and drizzle with the glaze.

It’s that simple!

Lemon Yogurt Cake

Nov. 30
2017

I am an extremely loyal and devoted lemon lover. I have been since I was a child and the love continues to this day.

Although I am not traditionally a baker, on one cold Sunday afternoon, I decided to give it a try.. It was just that kind of day.

I came across this lemon cake recipe courtesy of Ina Garten. She never lets me down. I own all of her cookbooks and have read every one of them. Her cookbooks are always dependable and are a great resource for recipes, party ideas and so much more.

This recipe caught my eye (lemon!!!). It looked deliciously moist and fluffy. It was perfect after a meal; it was light and heavenly with just the right combination of lemon and sweet flavoring.

It is beautiful when garnished with the lemon glaze. It is a perfect dessert if you need something to bring to a party or dinner. Simple, easy and scrumptious.

Ingredients for Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided into 1 cup, and 1/3 cup set aside
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioner’s sugar
2 tbsp. freshly squeezed lemon juice

Preheat oven to 350.

Grease an 8 1/2 by 4 1/4 loaf pan. Flour the pan and place parchment paper on the bottom.

Sift together the flour, baking powder, and salt into a bowl.

In another bowl, whisk together the yogurt, 1 cup of sugar, eggs lemon zest and vanilla.

Slowly whisk together the dry ingredients into the wet ingredients.

lemon cale mix liquids and dry ingredients

With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Meanwhile, cook the 1/3 cup of lemon juice and remaining 1/3 cup of sugar in a small saucepan over medium-low heat until sugar dissolves and the mixture becomes clear. (This is before it becomes clear!)

Set aside.

For the glaze:

Combine the confectioner’s sugar and lemon juice.

When the cake is done, allow it to cool for 10 minutes.

After 10 minutes, and it is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

Let it cool.

Take cake out of pan.

Drizzle the lemon glaze over the cake.

It’s that simple!