Simple By Cindy

Home Fried Beets and Potatoes

May. 22
2017

Who was the genius that decided that spring should begin in March?

It is May. It is time for gardening, planting herbs and vegetables and finally getting outdoors after those long winter months. Has anybody told this to the meteorologist ? It has been raining a lot, which I really don’t mind as it helps the plants and trees, but it is also cold and windy. I would love to be able to open the windows and let spring in! It is time for the lovely smell of grass growing and flowers blooming. I am certainly not complaining (maybe I am a little), but enough already. My patience is growing thin.

When I was growing up, April brought warm weather and I played outside until it was dark. Now it stays relatively (and uncomfortably) cool until late May or June. Our summers turn into Indian summers and we find ourselves at the beach during September. Even October has become a “warm” month. No complaints about that either.

Now that spring has almost made it’s entrance, let us try one last “fry.” This recipe is really easy, I promise you! Just take a look at the ingredients; there are only five.

I am not a fan of beets, however something appealed to me about this dish. Oh yes, the “home fried” part. I will try almost anything that is fried. The beets and potatoes in this dish are ever so lightly fried and the result is a golden crunch that leaves your taste buds wanting one more bite. This is a simple dish that leaves you feeling pleased and satisfied at the same time.

I am still not a beet lover, however I thoroughly enjoyed this recipe and I would definitely make it again. This recipe is courtesy of Cuisine for Two and will serve 2-3 very happy beet lovers.

Ingredients for Fried Beets and Potatoes

2 tsp. peanut oil
1 cup small golden beets, thinly sliced (about 3)
1 cup small red potatoes, thinly sliced (about 3)
1 tsp. fresh chives, minced
Salt and pepper to taste

Heat oil in a large nonstick skillet over medium-high heat.

Add the beets, cover, and cook until slightly soft, 2-3 minutes.

Uncover, and add the potatoes and sauté, stirring occasionally, until golden brown, 9-12 minutes.

beets and potatoes potatoes and beets in pan

Season with salt and pepper.

Sprinkle on chives.

It’s that simple!

Cheese and Pepper Jalousie

May. 15
2017

Are you wondering what a jalousie is? So was I! Jalousie is a kind of window treatment; it is a blind with adjustable slats that admit light and air, while excluding direct sun and rain.

Hmmmm. An interesting name for a recipe. What is the connection?

If you read the recipe, you will see that the top layer of the pastry is cut into thin, connected lines. This lets the pastry expand. While it expands the heat is able to flow through it so it cooks evenly, while allowing none of the ingredients to fall out.

I am pretty sure that is how this recipe got its name. Some creative thinking, I must say! I love people who can think like that.

This recipe is extraordinary in so many ways. The way the cheeses blend with the roasted peppers make your taste buds want to dance. The puff pastry adds a light, flaky consistency to this cheesy delight. It makes your kitchen smell like heaven and it is a beautiful sight when you take it out of the oven. This dish is vey easy make, and you should put it on your to-do list very soon.

This recipe is courtesy of Cookstr.com. It says it will serve 4 people, but I think it will serve at least 6. However many people you serve they will be on cloud nine when you indulge them with this dish!

Ingredients for Cheese and Pepper Jalousie

1 (17.3 ounce) box thawed frozen puff pastry
All purpose flour for dusting
3 tbsp. sun-dried tomato paste
1 cup sharp Cheddar cheese, shredded
1 (10 ounce) jar sliced roasted bell peppers, drained
4 oz. mozzarella, thinly sliced
Freshly ground black pepper
1 egg, slightly beaten, or milk, to glaze

Preheat oven to 425.

Place slightly dampened parchment paper on a large baking sheet. Set aside.

Roll out one sheet of the pastry on a lightly floured surface. Trim into a 10 x 6 inch rectangle.

Place it on the parchment paper.

Roll out and trim the remaining pastry to a 10 x 7 inch rectangle. Lightly dust it with flour, then fold it in half lengthwise.

Make cuts 1/2 inch apart along the folded edge to within 1 inch of the folded outer edge.

Unfold.

Spread the tomato paste over the pastry on the baking pan, leaving a 1 inch border from the sides.

Top it with the cheddar cheese. Pat the pepper slices dry with paper towels, then arrange them on the cheddar.

Sprinkle with the mozzarella and season with pepper.

Brush the edges of the pastry with water. Carefully place the remaining pastry over the filling and press the edges together to seal, trimming the excess pastry.

Brush with beaten egg or milk.

Bake for 25 minutes or until pastry is golden brown and crisp.

Let cool for 5 minutes, then slice and serve.

It’s that simple!

Spiced Orzo with Spinach

May. 11
2017

This is a lovely Mediterranean style side dish that can accompany any main course. I happened to come across it searching for “orzo” recipes. Orzo is a short cut pasta, and looks like a thick piece of rice. It is a very versatile pasta, as it can be used in soups, salads, casseroles, or simply alone.

The combination of spices caught my eye. Cumin and coriander are found in many Middle Eastern cuisines. You rarely see them in a pasta dish. I just learned that coriander is the seed of a cilantro plant. I am just a wealth of information today!

I loved this recipe. The spices blended perfectly and the result was a savory and delightful pasta. It is very simple to prepare. The orzo and spinach cook quickly. Just watch the spinach closely; you do not want to overcook it. Set your timer! I do not like cilantro, so I used parsley for this recipe.

This recipe is courtesy of Cookstr.com and will serve 6 people who will be thrilled with the spices in this wonderful dish.

Today’s Hint: Place a wooden spoon over a pot to prevent the water from boiling over.

Ingredients for Spiced Orzo with Spinach

8 oz. orzo
1 1/2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of cayenne
6 oz. baby spinach leaves, washed, but not dried
4 tbsp. chopped cilantro or parsley
Kosher salt and freshly ground pepper

Bring a large pan off salted water to a boil.

Add the orzo and cook until tender, according to package instructions.

Meanwhile, heat the olive oil in a large saucepan over medium heat.

Add the onion and cook, about 3 minutes, until softened.

Stir in the garlic, coriander, cumin, and cayenne, if using, and cook for 1 minute more.

spicey orzo oinioons, garlic, coriander, cumin

Stir the spinach (with the water clinging to its leaves from washing) into the saucepan.

Drain the orzo well, shaking off any excess water.

Add the orzo to the spinach mixture and mix well.

Stir in the cilantro (or parsley) and season with salt and pepper.

Transfer to a serving bowl. Serve hot or cooled.

It’s that simple!

Dinner Spanakopitas

May. 8
2017

I recently came across this appetizer recipe in my archives and remembered that I had made it for a holiday. It was a big hit (not to mention delicious), so I decided make it and post it on my blog.

Unfortunately, this is not a recipe for the faint of heart. Making the filling is easy, but working the phyllo dough is a little tricky. If I’m being honest, it’s not that simple. Perhaps it is effortless for the bakers out there, but for us cooks…. not so much.

That being said, (and I hope I didn’t scare you too much), this is a wonderful recipe to try if you have the time. It is a great dish to make ahead for a dinner party and freeze. Once you get the hang of using the phyllo dough, it is fairly uncomplicated to make.

Don’t worry if a piece of the phyllo dough tears; just brush it with butter, and place a new one on top. It will not matter. Nor will it matter if your phyllo dough isn’t perfectly flat. It will right itself when you roll it up.

Although I followed the recipe for the most part, I did make some changes. I used half the amount of salt called for in the original recipe, as I thought that the feta cheese was salty enough. In addition, I did not sprinkle any extra salt on top. I also did not use breadcrumbs between each phyllo sheet, as originally suggested, because I had poured all the breadcrumbs into the filling mixture (my mistake!). Guess what? My spanakopitas turned out beautifully. You can always fiddle with the ingredients of any recipe to accommodate your individual preferences.

I say go for it! It is worth each and every minute you put into it when you relish each yummy bite! The phyllo dough is crisp and light. The filling is airy and not heavy. They come out of the oven beautifully browned, and you just can’t wait to dive in.

This recipe is courtesy of Ina Garten and will make 12 strudels, which will leave just about anybody delighted.

Ingredients for Spanakopitas

1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tbsp. freshly grated Parmesan cheese
6 tbsp. bread crumbs, divided
1 tsp. grated nutmeg
2 tsp. kosher salt (I used 1)
1 tsp. freshly ground black pepper
2 cups small diced feta cheese (12 ounces)
3 tbsp. toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling

Preheat the oven to 375.

Heat the olive oil in a medium sauce pan. Add the onions, and cook for 5 minutes over medium-low heat.

Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most if the water out of the spinach and place in a large bowl.

When the onions and scallions are done, add them to the spinach.

Mix in the eggs, Parmesan cheese, 3 tablespoons breadcrumbs, nutmeg, salt and pepper.

spanakopitas spinah and eggs breadcrumbs added

Gently fold in the feta cheese and pine nuts. Set aside.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of breadcrumbs. (I did not use breadcrumbs for this).

Working quickly, slide another sheet of phyllo dough on top of the first. Brush it with butter, and sprinkle lightly with breadcrumbs. (use just enough breadcrumbs so the layers of phyllo dough do not stick together).

Place a wet towel over unused phyllo to keep it moist.

Pile up 4 layers total on top of each other, this way, brushing each with butter and sprinkling with breadcrumbs.

Cut the sheets of phyllo in half lengthwise. (Use a pie cutter, it will cut easier and not tear the phyllo)

Place 1/3 cup of spinach filling the corner side of the phyllo dough. Roll it up diagonally as if folding a flag.

Fold it over straight and then diagonally again. Continue folding until you reach the end of the sheet.

The filling should be totally enclosed.

Continue assembling phyllo layers until all the filling is used.

Place on sheet pan, seam sides down.

Brush with melted butter, sprinkle with flaked salt and bake for 30-35 minutes, until the phyllo is browned and crisp.

Serve hot.

It’s that simple! (Uh, no, not really!)

Sweet Potato Bread

May. 4
2017

Although winter has officially ended, I wanted to enjoy one last recipe with sweet potatoes. I had a few in my pantry and wanted to do something a little different with them.

I was lucky to find this wonderful sweet potato bread recipe at allrecipes.com. This bread is fantastic! The savory combination of the cinnamon, nutmeg and sweet potatoes is delightful. The bread comes out so moist and tender. And oh how fabulous my kitchen smelled! I will definitely make this bread again. I don’t think I will wait until winter; it was just that good.

Just a few thoughts—you can use only 1 cup of sugar, or substitute brown sugar. If using canned sweet potato, (but please don’t!) you can use the juice in the can instead of the water. You could also substitute 1 stick of butter in place of the oil. Another great idea would be to use the batter to make muffins. What a excellent morning treat for breakfast or lunch! It also freezes really well.

This is a terrific way to use up your leftover sweet potatoes. This sweet potato bread is seriously delicious–a “must try”. You are going to love this one!

Ingredients for Sweet Potato Bread

1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups all-purpose flour, sifted
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/3 cup of water
1 cup cooked and mashed sweet potato
1/2 cup pecans

If you are using fresh sweet potatoes, place them in a large pot filled with water on the stove. Using high heat, let the sweet potatoes come to a boil, turn heat down to medium, and let boil for about 45 minutes.

When a fork goes through the potato smoothly, they are done. Run the sweet potatoes under cold water until they are cooled, and the skin will easily peel off.