Simple By Cindy

Lawsuit Buttermilk Muffins

Mar. 29
2017

These muffins are amazing! They take a decent amount of time, but they are oh, so worth it!

Marcy Goldman is a baking master, and all of her recipes are reliable and delicious. I would recommend any of her books, as they are all wonderful. In her new book, The New Best of Better Baking, she provides the reader with helpful hints and tips, equipment essentials, as well as her favorite ingredients and why she uses them.

These muffins are really special because of their ingredients. The author provides the reader with several fruit combinations that she thinks would be extraordinary: strawberries, cranberry-orange, or blueberry-lemon. I chose the cranberry-orange.

To make the cranberry- orange filling, you have to place the cranberries and orange slices, (white pith and peel removed) into the food processor and just pulse it 5-6 times. You want chunks of the combination, not a paste. Getting the peel and pith off the orange slices takes some time, so if you choose another combination, the progression of the recipe would go faster.

Whatever fruit blend you choose, they will be outstanding in every way. Marcy writes about an “even better version” of these muffins (although I can’t imagine how) that I hope to try in the future.

I do not consider myself a “baker”, yet these muffins will fool anybody into thinking you are! These are a “must try” . Oh my, they are so yummy!

Ingredients for Muffins

For the Streusel Topping

1 tbsp. cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1/2 cup finely chopped walnuts

For the Muffins

1/2 cup of vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tbsp. grated citrus zest ( I used orange zest)
1 egg
2 tsp. pure vanilla extract
1 cup buttermilk
2 1/2 cups to 2 3/4 cups all-purpose flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 3/4 cups coarsely chopped fruit

Preheat oven to 400.

Line 12 muffin cup pan with paper liners or spray generously with nonstick cooking spray.

Grease the top of the muffin pan.

Line a large baking sheet with parchment paper. Set aside.

For the streusel:

Mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.

For the batter:

Whisk the oil, brown sugar, citrus zest ( I used orange zest), and egg together in a large bowl. The mixture should be pasty. Stir in the vanilla and buttermilk.

In large bowl, stir together the 2 1/2 cups of the flour, salt, baking powder, baking soda, and cinnamon.

Add to the wet ingredients and blend.

Fold in the fruit. The use of frozen fruit may help firm up the batter. If it doesn’t, and the batter seems to loose, add 1/4 cup more flour to make the batter a little stiffer.

Using a large ice-cream scooper, fill the muffin cups to the top.

Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.

Bake for 15 minutes, then lower the oven temperature to 350 and bake for another 12-15 minutes, or until the muffins spring back when pressed lightly.

Let cool in pan for 5 minutes before unfolding onto wire racks.

It’s that simple!

One-Pan Pasta with Ricotta and Artichokes

Mar. 27
2017

This recipe is so simple that it uses one pan from the start to the finish. My kind of dish!

The artichokes, mushrooms and the fire roasted tomatoes make this recipe unique. They add so much flavor and character to each portion. The ricotta cheese gives it a flavorful dimension, while the melted mozzarella cheese adds a wonderful, creamy lushness to every yummy bite.

This is a healthy and delicious meal that you can prepare for family or friends.

Make sure to measure out all the ingredients before creating this dish. This makes the process go more smoothly. This one-skillet dish is perfect for a quick and easy weeknight dinner. My family loved it and I am sure yours will too!

This recipe is courtesy of Cooking Light and will serve 4-6 people who will be delighted with each and every bite.

Ingredients for Pasta

1 tbsp. olive oil
1 cup onion, chopped
8 oz. mushrooms, sliced
4 garlic cloves, sliced
2 1/2 cups unsalted chicken stock
1 1/2 cups frozen artichoke quarters, thawed
3/4 tsp kosher salt
1/2 tsp. freshly ground pepper
1 (14.5-oz.) can unsalted fire-roasted tomatoes
1 (9-oz.) package refrigerated fresh fettuccine
1/2 cup part-skim ricotta cheese
3 oz. fresh mozzarella cheese, torn into small pieces
1/4 cup fresh basil

Preheat broiler to high.

Heat a large skillet over medium-high heat. Add oil. Swirl to coat.

Add onion, mushrooms, and garlic; cook 7 minutes, stirring occasionally.

Add stock, artichokes, salt, pepper, tomatoes and pasta; bring to a boil.

Stir to combine.

Cover; reduce heat to low and simmer 8 minutes or until pasta is tender.

Dot pasta mixture evenly with ricotta and mozzarella cheeses.

Place pan under broiler.

Broil mixture 2 minutes or until cheese melts.

Sprinkle evenly with basil.

It’s that simple.

Double-Layer Coconut Pecan Bars

Mar. 22
2017

Wow! These coconut pecan bars are so delectable, you won’t be able to stop eating them!

This recipe was first discovered in the 1960’s by the grandmother of Food 52 Baking’s associate editor. Why has it taken me so long to learn about this amazing find?

The nutty, coconut top, combined with the shortbread bottom, results in an awesome bar that has a rich, caramel taste. They are so fast and simple to make. It’s all good!

The recipe says you should feel free to try any type of nut, such as walnuts or cashews. Whatever type of nut you choose, this is an outstanding recipe that your family and friends will be delighted to savor.

I did not have an 8-inch square pan, so I used a 9-inch, but the coconut pecan bars still came out beautifully. I also doubled the recipe for the topping, (which I always do) just to make sure I had enough.

You are going to adore these bars. Please send me a comment or email if you do, as I would really love to hear from you!

Ingredients for Coconut-Pecan Bars

For the Shortbread:

1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 cup all-purpose flour

For the Topping:

2 eggs
1 cup brown sugar
1/2 cup unsweetened shredded dried coconut
2 tbsp. all-purpose flour
1 tsp. vanilla extract
1 cup pecans, finely chopped
1/2 tsp. salt

Preheat the oven to 375.

Butter an 8-inch square baking pan.

To make the Shortbread:

Using an electric mixer or a wooden spoon, cream the butter and sugar together until pale and fluffy.

Stir in the flour, beating until just combined.

Pecan cocunut bars Butter, sugar and flour

Transfer the mixture to the prepared pan and press it evenly into the pan.

Bake for 20 minutes, until the shortbread is golden brown.

To make the Topping:

In a medium bowl, vigorously mix the eggs and sugar until well combined.

Toss the coconut with the flour, then add it to the egg mixture, along with the vanilla, pecans and salt.

Spread the topping over the shortbread and bake for 20 minutes longer, until the filling is browned on top and slightly puffed.

Let cool completely before cutting into squares.

pecan coconut bars finished with topping in pan

Store in an airtight container in the refrigerator for 4-5 days.

It’s that simple!

Garlic-Lemon Green Beans with Toasted Bread Crumbs

Mar. 20
2017

This recipe combines so many ingredients that I love: lemon, garlic, toasted breadcrumbs and Parmesan cheese. You can add these ingredients to any vegetable, and it would be outstanding.

This is another quick dish that is easy to prepare and packs in a lot of good taste. I added the lemon zest (you can always omit it) just to give it that extra zing. You can also omit the Parmesan cheese if you keep kosher, it will still taste wonderful.

You need to watch your timing here. The green beans are thin and can easily be overcooked. You want to remove them from the heat as soon as they start turning a bright, beautiful green color. They also need to have that nice “crunch” to them as well.

This recipe is courtesy of The Cook’s Ilustrated Cookbook and will serve 6-8 people who will love this new way of enjoying their vegetables!

Ingredients for Green Beans

1/2 cup breadcrumbs
3 tbsp. unsalted butter
2 tbsp. grated Parmesan cheese
Salt and pepper
6 garlic cloves, minced
2 tsp. all-purpose flour
1 tsp. minced fresh thyme
1/8 tsp. red pepper flakes
1 1/2 pound green beans, trimmed
1 cup low-sodium chicken broth
1 tbsp. lemon juice
Zest of 1 lemon

Melt 1 tbsp. butter in 12-inch nonstick skillet over medium-high heat.

Add breadcrumbs and cook, stirring frequently, until golden brown, 3-5 minutes.

garlic lemon green beans breadcrunbs brown

Transfer to medium bowl and stir in Parmesan, 1/4 tsp. salt, and 1/8 tsp. pepper; set aside.

garlic lemon green beans breadcrumbs and parmesan

Wipe out skillet.

Add remaining 2 tbsp. butter, garlic, and 1/4 tsp. salt.

Cook over medium heat, stirring constantly, until garlic is golden, 1 to 2 minutes.

Stir in the flour, thyme, and pepper flakes, then add green beans.

garlic lemon green beans garlic salt, thyme and pepper flakes

Add the chicken broth, lemon juice and zest, increase heat to medium-high, cover and cook until beans are tender, about 4 minutes.

garlic lemon green beans green beans added

It’s that simple!

Roasted Cabbage with Onions

Mar. 16
2017

No groaning here! This is a wonderful dish that is not only delicious, but healthy as well.

Cabbage is a vegetable known for it’s many health benefits; most importantly, its powerful antioxidant qualities, which boost skin health. Eating cabbage can help reduce the fundamental causes of premature aging (need I say more?). It also contains high levels of glutamine, which is a strong anti-inflammatory agent. So if you eat cabbage, it can reduce the effects of inflammation, joint pain and many kinds of irritants. It is also good for eye health and weight loss.

Have I convinced you yet?

It is also a very powerful brain food that helps boost mental function and concentration.

That said, this recipe is as fast and easy as it is delicious. The eight simple ingredients combine to make a wonderful side that can accompany any main dish. Just make sure that when you roast the cabbage, you get that rich brown caramelization to ensure a sweet, nutty flavor. My feature picture includes that beautiful browning process that may not look so appetizing, but is so important in the flavor of this dish.

Just try this fabulous roasted cabbage. You won’t be sorry.

This recipe will serve 4-6 happy, healthy cabbage lovers!

Ingredients for Roasted Cabbage and Onions

2 tbsp. olive oil
1 head green cabbage, sliced
1 onion, sliced
4 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
Zest of 1 lemon
Juice of 1 lemon
4 tbsp. butter or margarine , melted

Preheat oven to 450.

Slice the cabbage and place in medium bowl.

Add 2 tbsp. olive oil, 4 tbsp. butter or margarine, onion, garlic, red pepper flakes, zest and juice of 1 lemon.

Mix thoroughly.

Place on baking sheet in a single layer.

Bake in oven for 15 minutes, stir and bake another 15 minutes, until the cabbage begins to turn brown.

Serve hot.

It’s that simple!