Simple By Cindy

Cavatappi with Broccoli Rabe

Apr. 14
2017

This recipe is a go-to for a quick and easy weeknight dinner. There are several different chefs who publish this recipe, and each have their own unique version.

This particular recipe caught my attention because of the addition of anchovies. Fortunately, it lived up to all my expectations.

Combined with the red pepper flakes, the anchovies gave the dish a nice “edge” to the flavor. It helped to take out that “bitter bite” you often get with broccoli rabe.

This original recipe is courtesy of Martha Stewart. I did make a few changes to the process, however. While this dish was initially prepared with orecchiette pasta, I found that it could be made with any short cut pasta, such as ziti, or cavatappi, It just so happened that they had freshly made cavatappi in the refrigerated section of my supermarket, so I decided to use it as a substitute. Because my family loves anchovies, I used a little more that Martha did. Of course I also used a little bit more garlic as well ( and you should too) and squeezed in a half of a lemon. I also changed the instructions to make it a little easier for you to follow.

This recipe says it will serve 4 people, but I think it can easily serve 4-6.

Ingredients for Cavatappi with Broccoli Rabe

1 1/2 lbs. broccoli rabe, rinsed and cut into small pieces
1 pound cavatappi pasta (I used cavatappi, you can use any pasta you prefer)
1/4 cup olive oil
3 cloves garlic, minced
5 anchovy fillets
1/8 to 1/4 tsp. crushed red pepper
1/3 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Lemon wedges, for serving

Bring a large pot of water to a boil; salt generously. Add broccoli rabe.

Prepare a bowl with a generous amount of ice and cold water.

Cook the broccoli rabe until leaves are wilted, about 1 -2 minutes. Using a slotted spoon transfer broccoli rabe to ice bowl to stop cooking process.

Return water to a boil,, and add pasta; cook 2 minutes less than package instructions.

RESERVE 1 CUP OF PASTA WATER.

Drain pasta and set aside.

Heat oil in a large skillet over medium-low heat.

Add anchovy fillets and cook them until they melt, about 3-4 minutes. Add garlic and cook for 30 seconds. Add crushed red pepper and broccoli rabe.

Cook until heated about 4-5 minutes.

cavataappi broccoli rabe in pot with anchovies

Add pasta to the broccoli rabe mixture; toss to combine.

Pour in the reserved pasta water, a little at a time, until you reach the desired thickness of the sauce.

Season with 1 tsp. of salt and 1/2 tsp. pepper.

Sprinkle with Parmesan cheese.

Garnish with lemon wedges.

It’s that simple!

Roasted Carrots and Onions

Apr. 10
2017

The simplicity of this recipe is apparent as you read the ingredients and the directions. Don’t let that fool you; this dish packs a big amount of flavor and bite.

Peeling the carrots takes a little effort in this delicious side dish, but it is worth it! The onions and lemon juice give it a nice twang, while the allspice adds a savory depth to the flavor. This tasteful, well-seasoned dish would be a welcome addition to any main dish.

This recipe is courtesy of the Food Network Magazine. It will serve 4 happy people who will get a delightful “kick” enjoying this flavorsome carrot dish.

Ingredients for Roasted Carrots and Onions

8 carrots, peeled and cut into 1-inch strips
1 red onion, chopped
1 tbsp. walnut oil
1/8 tsp. allspice
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup raisins
1/4 cup water
1/4 cup of chopped walnut
Juice of 1 lemon
1/4 cup chopped parsley for garnish

Preheat oven to 425.

Toss cut carrots with onion, walnut oil, allspice, salt and pepper.

Carrots with onion walnut oil salt and pepper

Place on a baking sheet and roast for 10 minutes.

Soak the raisins in water.

When the carrots come out of the oven, toss with the raisins and walnuts.

Continue to roast for another 10 minutes.

When carrots are finished roasting, toss with the lemon juice, salt and pepper to taste.

Garnish with the chopped parsley.

It’s that simple!

Matzoh Crack Dessert

Apr. 7
2017

Passover is here again! I spend this holiday each year with my brother and his family in Florida. Spending time with my family and cooking for the holidays is a passion for me that creates warm and wonderful memories.

We always seem to be cooking for a large crowd, which leaves little time for picture-taking and blogging. This year, however, I did want to include a recipe that my sister-in-law Shelley, had shared with me years ago for Passover. It originated several years back from Marcy Goldman (no surprise there) and has become a Passover staple ever since.

This recipe is among one of my favorite Passover desserts. It is a scrumptious cracker made up of caramel and chocolate on top of matzoh. You can use a variety of toppings such as peanuts, sesame seeds, banana chips, or anything that is kosher for Passover. It’s also a great way to use up leftover matzoh as well.

I like to keep it simple, so I use almonds, which are always a Passover favorite. It is simple to make and everyone just loves it!

You do not need to celebrate Passover for this one! It is so good that it is addicting (hence the word “crack”).

Ingredients for Matzoh Crack

4-6 sheets of matzoh
1 cup (2 sticks) margarine, cut into small pieces
1 cup (7 1/2 ounces brown sugar, firmly packed
12 ounces high quality semi-sweet chocolate morsels
1 vanilla bean
1/2 tsp. kosher salt

Preheat oven to 350.

Cover oven rack heavily with aluminum foil so caramel syrup will not seep through.

Adjust oven rack to center position.

Line a 12 – by 17 inch rimmed baking sheet with aluminum foil, or just simply use an aluminum pan.

Place matzoh side-by-side in the pan as close together as possible without overlapping them. Use matzoh pieces to fill in any gaps. Set aside.

Slice vanilla bean in half lengthwise and scrape out the seeds. Set aside.

In a medium saucepan, melt the margarine over medium-low heat stirring frequently with a wooden spoon.Once the margarine has melted, add brown sugar and vanilla. Stir to combine.

Cook until mixture is a dark brown color and has begun to bubble, about 5 minutes.

Remove from the heat and pour over matzoh using a spatula to spread it evenly.

Bake matzoh for 5-10 minutes or until margarine mixture begins to bubble and crackers begin to lightly brown.

Remove from the oven and sprinkle evenly with chocolate morsels.

Return matzoh to oven and bake for about 5-8 minutes or until the chocolate starts to melt.

Remove from oven and spread the chocolate evenly so all of the matzoh are completely covered.

You can add any other toppings now if desired.

Refrigerate until chocolate sets and hardens. Sprinkle with salt and break apart into smaller pieces and serve.

It’s that simple!

April in Paris

Apr. 5
2017

For the past several years, my friend Cathy has been hosting corporate events of which she has expertly coordinated and created the design and decor.

She has always asked me for my opinion and input, but the creation and the concepts are hers alone. Her product, without exception, is sensational!

This year, her theme was April in Paris. As she has in the past, she delivered centerpieces that were enchanting, elegant and eye-catching. I would like to share them with you today.

I was happy to assist her and be a part of her vision. She chose black tablecloths, pink napkins and pink rose petals as backdrops for her table setting, all of which were glorified by subtle and romantic pink lighting. Her centerpieces were all based on the “Paris” theme, but each one was very different visually and conceptually.

Some were playfully displayed on mannequins, such as french maids, can-can dancers and ballerinas. These were gracefully adorned with beautiful feathers, pearls and candles as well as ballet slippers, lace gloves, boas and fans.

A few of her centerpieces highlighted the French culture for which Paris is so richly known. These were exemplified by French books and famous works of art by French painters.

Many centerpieces were floral, planted in Eiffel Towers, birdcages, champagne buckets and umbrella stands. These were meticulously accompanied by beautiful French boxes, parasols, feathers and candles.

Of course she did not forget the French kisses or pink candy!

I was thrilled to take part in her creativity. The result was a romantic, beautiful and fun-filled Parisian evening!

It’s that simple! (No, not really!)

Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes

Apr. 3
2017

This wonderful recipe can be prepared either as a side dish or a salad. It is adapted from Cooking Light, with a few alterations.

Feel free to buy medium-thick or thin asparagus; it does not make a difference. When preparing asparagus, you should lightly peel them to get the woody exterior off. Although many people do not agree with me, I feel very strongly about this. Do your research. In order for asparagus to have a clean, delicate flavor, they should be shaved slightly. Peeling asparagus doesn’t just make it look prettier, it makes a greater portion of the stalk more tender and edible.

When I visit my sister-in-law, Shelley for the holidays, she always makes an asparagus dish… for forty people! I peel every single one without complaining. She initially thought I was crazy, but after she did her research, she agreed. This year, I bought her a new, amazing peeler, just so I can use it!

I hope you will consider this the next time you are preparing it. No complaining!

This recipe is thoroughly enjoyable. It will serve 4-6 people who will be very fond of this new way to appreciate asparagus.

Ingredients for Roasted Asparagus

2 lbs. medium-thick asparagus, trimmed and cut diagonally into thirds
2 tbsp. olive oil, divided
10 oz. small ripe cherry tomatoes, cut in half and divided
1/2 cup walnut halves, coarsely chopped, and divided
1/4 cup unsalted chicken broth
6 anchovy fillets, chopped
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, shaved or grated

Preheat oven to 400.

Toss asparagus with 1 tbsp. oil, 1/2 tsp. kosher salt, lemon zest and juice.

Roasted asparagus with walnuts asparagus salt lemon juice

Place in oven to roast for 12-15 minutes. You want to take it out when it is crisp, so set your timer!

Remove from the oven and place in a medium size bowl.

Toss asparagus with half of the tomatoes and 1/4 cup of the walnuts.

roasted aparagus with walnuts asparagus, tomatoes walnuts

Place remaining tomatoes in a saucepan with the chicken broth, anchovies, and 1 tbsp. of olive oil.

Bring mixture to a boil, cover and reduce heat to simmer for 12-15 minutes or until tomatoes are soft.

Roasted aspargus with walnuts tomatoes anchovies

Remove pan from heat and let it cool slightly.

Transfer tomato mixture to a food processor add 1/2 tsp. of salt, pepper and 1/4 cup of the walnuts. Process until smooth.

Pour over the asparagus mixture, and toss to coat.

Let stand at room temperature for 15-30 minutes before serving.

Place on a serving platter and sprinkle with Parmesan cheese.

It’s that simple!