Simple By Cindy

Roasted Cauliflower and Ricotta Grandma Pie Recipe

Sep. 4
2017

This is a recipe I knew I just had to make. I had never seen a recipe for cauliflower and ricotta cheese pie and was curious enough to try it. I made some changes to the original recipe to make it more simple and user-friendly. For example, it originally called for fresh pizza dough, but I used puff pastry dough, which you can easily find in your grocery store.

If you have never had the pleasure of tasting a cauliflower and ricotta pie (and who has?), you definitely need to try this one! It might be intimidating looking at the ingredients and the directions, but trust me, it is not very complicated. There are a few things you can do the day before to make the assembly easier (I added that information below). However, I did it all in one day and it did not take much time at all.

This pie has a delightful crust that is topped with a scrumptious, perfectly seasoned cauliflower mix. It presents beautifully and tastes even better. Every bite is pure cheesy perfection that combines harmoniously with the cauliflower.

This recipe is loosely taken from Bon appetit and will serve 6 people who will be thrilled to enjoy this new kind of “pie”.

Ingredients for Roasted Cauliflower and Ricotta Grandma Pie Recipe

For the cauliflower:

1 head cauliflower, cut into small florets
Zest of 1 lemon
Juice of 1 lemon
6 anchovy fillets packed in oil, drained
4 garlic cloves, chopped
1/4 cup of capers, drained and chopped
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

For the breadcrumbs:

1 cup finely ground breadcrumbs
1/4 cup of olive oil
2 ounces Parmesan, finely grated (about 1/2 cup)

To assemble:

2 Puff pastry sheets
1 1/2 cups mozzarella, grated
1 cup fresh ricotta
1/2 cup chopped fresh flat leaf parsley

Preheat oven to 400.

Toss cauliflower, lemon, anchovies, garlic, lemon juice, zest and capers with oil on a large rimmed baking sheet; season with salt and pepper.

Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes.

DO AHEAD: Precooking the cauliflower and the breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, but well worth it.

Toss the breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6-8 minutes. Let cool; toss with Parmesan.

Lower oven to 350.

Line a baking sheet with parchment paper and spread puff pastry over it (you may have to roll the puff pastry a bit to fit).

Bake the puff pastry for 10 minutes.

Take out of oven and top with mozzarella, dot with ricotta, and top with the cauliflower mixture.

Turn down sides of puff pastry over cauliflower mixture.

Bake until golden brown and crisp, about 20-30 minutes.

Top pie with toasted bread crumbs and bake 1 minute longer.

Sprinkle with parsley.

It’s that simple! (yes, it really is!)

Banana-Oat Snack Cake

Aug. 31
2017

Banana and Oats? This recipe caught my eye because I am crazy about them! It is a quick and easy recipe to prepare, and is, oh so yummy! Bananas alone make a great nosh, but when you bake them with rolled oats, you have heaven in a bar. The banana adds a rich sweetness, while the oats create a wonderful texture.

Prepare your ingredients ahead of time and you are good to go! I am sure everyone will think you put much more time and effort into this recipe than you really did. It will satisfy your craving for sweets anytime of the day. They are perfect for breakfast or just as a pick-me-up snack for parents and kids alike!

I loved how these bars turned out, and I know you will too.

This recipe is courtesy of Bonappitit.com and will make 12 bars. Be sure you take one for yourself, because they are going to disappear quickly!

Ingredients for Banana-Oat Snack Cake

6 tbsp. unsalted butter, cut into 1/2-inch pieces, melted, plus more for baking dish
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
1 1/4 cups (packed) light brown sugar
2 large eggs
1 tsp. vanilla extract
3 bananas, chopped

Preheat oven to 350.

Lightly coat a 8×8-inch baking dish with butter and line with parchment paper.

Whisk oats, flour, baking powder, cinnamon, and salt in a large bowl; set aside.

banana oat oats flour baking powder and cinnamon

Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.

Slowly stream butter into brown sugar mixture, whisking constantly until well blended.

Add bananas to dry ingredients; toss to coat.

Stir into brown sugar mixture (batter will be thick).

Spread batter in the prepared dish.

Bake until golden brown and the edges start to pull away from the sides of pan, 35-40 minutes.

Transfer to a wire rack and let cool completely in dish.

It’s that simple!

Broccoli, Carrot and Gruyere Frittata

Aug. 28
2017

Everyone loves a good frittata. Whether you make it with vegetables, cheeses or meats, a frittata (the Italian word for omelet) is delicious!

To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Whichever ingredients you choose to incorporate into your frittata, you mustn’t forget the cream. If you omit it, your frittata will be rubbery and flat rather than fluffy and creamy.

Frittatas can be served hot, cold or at room temperature. They can be eaten just about any time of the day, as a main dish, side dish, or if cut up into small bites, as an hors-d’oeuvre. Even matzoh brie can be classified as a frittata (without the cream). The flexibility of this wonderful dish is endless.

This is one of my favorite frittata recipes. It will serve 6-8 people who will love this fluffy egg and veggie filled goodness!

Ingredients for Broccoli, Carrot and Gruyere Frittata

2 small heads of broccoli; stems removed and cut into small florets
1 carrot, 1/2 inch diced
1 red onion, 1/2 inch diced
2 cloves garlic, minced
1/4 cup of good olive oil
12 eggs (I used extra-large)
1 cup half-and-half
1 tsp. kosher salt
1 tbsp. unsalted butter
1/2 tsp. freshly ground black pepper
1/2 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated

Preheat oven to 425.

Toss the broccoli, carrots and onion with olive oil, salt and pepper.

Place broccoli, carrots and onions in a baking sheet.

Roast for 15 minutes.

Turn oven down to 350.

In a large bowl, whisk the eggs, half -and-half, and Parmesan together.

In an ovenproof sauté pan, melt the butter.

Add the garlic and cook for about 1 minute.

Toss in the roasted vegetables and stir for 1 minute.

Pour in the egg mixture and let cook for 2-3 minutes without stirring.

Take of the heat and sprinkle Gruyere cheese on top of egg mixture.

Place pan in oven and bake for 25-30 minutes until you see that it is puffed in the middle.

Serve while it is hot.

It’s that simple!

Veal Meat Loaf

Aug. 24
2017

Ever wonder what you can do with ground veal that is on sale at your supermarket? Well, there are several options. You could make meatballs, which are delicious but take a lot of time to prepare. They are also messy because they are fried. You could also make veal burgers, which are always a healthy option. This time, however, I chose to make a veal meat loaf. It was fantastic!

In the past, meat loaf was not considered to be so desirable. This concept has changed throughout the years and now you can find meatloaf on the menu at some very fine restaurants. It has come a long way. Many chefs have perfected the recipe and made it quite elegant. Although meat loaf has many “home-made” memories, it is no longer your mom’s meat loaf.

After you complete your mise-en-place, this recipe is as fast and as easy as it gets. I chose the ingredients carefully after reading through several similar recipes. The combined ingredients result in an exquisite, full flavored main dish. The Dijon mustard, steak sauce and chili pepper give it a nice tang. Every bite of veal is moist and delicious.

This recipe serves 6-8 people who will learn to love meat loaf again!

Ingredients for Veal Meat Loaf

2 pounds ground veal
1 1/2 cup of breadcrumbs
2 tbsp. olive oil
2 carrots, chopped
1 medium onion, chopped
1 tsp. Dijon mustard
1 tsp. steak sauce
1/2 tsp. chili powder
1 1/2 cups ketchup, separated
1 egg, beaten
3 garlic cloves, chopped
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 large basil leaves, chopped (or 2 tsp. dried)
4 sprig of fresh thyme, chopped (or 2 tsp. dried)

Preheat oven to 375.

Heat olive oil in a pan on stove over medium heat.

Once the olive oil is heated, add the carrots and onions.

Cook until carrots and onions have softened, about 5 minutes.

Transfer to a large bowl, and mix in the veal, breadcrumbs, Dijon mustard, steak sauce, chili powder, egg, garlic, 1 cup ketchup, onion, salt, pepper, basil and thyme.

Line an 8×8-inch loaf pan with parchment paper so that the parchment hangs over the sides, like handles.

Transfer mixture to pan and top with the remaining ketchup.

Bake 45 minutes.

It’s that simple!

Tuscan White Beans

Aug. 21
2017

I love beans. I don’t make them that much, however, because they are very time consuming to cook. First, you have to soak them overnight and then simmer them on the stove. That being said, I think they are worth every laborious minute.

Cooking a pot of dried beans will make you wonder why you ever bought them in a can. In a pinch, to save time, this may seem like a good alternative. But considering all the disgusting additives and preservatives they put into the can, you may want to reconsider. I have been reading and learning about all the appalling ingredients that the FDA allows food companies to put in our food. If you haven’t been doing your research on this you should. It will shock you.

Beans are an excellent source of vitamins, minerals, and proteins. They are rich in fiber, potassium and complex carbohydrates. They are dehydrated which is why you need to soak them overnight before cooking them. They are flavorful, inexpensive and versatile.

This recipe is wonderful. The use of fennel gives the beans a savory flavor that is so satisfying and enjoyable. After soaking the beans overnight, the remainder of the recipe does not really take that long. You can use this same process with almost any kind of bean. I will definitely try this recipe again using a different kind of bean. I will warn you—once you have prepared dried beans this way, you will never buy a can of beans again!

This recipe is courtesy of Ina Garten and will serve 6 people who will be thankful for the time you spent making it.

Ingredients for Tuscan White Beans

1 pound dried white cannellini beans
1/4 cup good olive oil
4 cups chopped fennel; stalks, fronds, and core removed (2 large)
2 cups chopped carrots (4 carrots)
1 tbsp. minced garlic (3 cloves)
1 cup chicken stock
1 tbsp. fresh sage leaves
1 tbsp. minced rosemary leaves
2 tsp. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese

The night before, soak the beans in a large bowl with water to cover at least 2 inches. Cover and refrigerate overnight.

The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.