Simple By Cindy

Baked Sweet Potato French Fries

Mar. 1
2017

I have always wanted to make my own french fries. I never tried it because I thought the frying aspect would be too difficult. I was always a little cautious about the high temperature needed for the oil. In addition, I was concerned about the mess the frying would cause and the huge clean-up that would ensue. Although french fries are on my list of things to try, when you want to get dinner on the table fast, this recipe is a much better and healthier alternative.

As it turns out, I was right. These sweet potato fries are so simple to make, with very little effort. The clean-up was easy as well. My kind of dish!

The dip is just perfect for the sweet potatoes. You can eliminate the garlic if you prefer, but my family loved it just the way I prepared it. The maple syrup gives it the “sweet”, and the garlic adds just a little bit of “spicy”.

Perfect combination! This recipe will serve 3-4 very content sweet potato lovers!

Ingredients for the Sweet Potato French Fries

3 large sweet potatoes, cut into 1/4-inch-thick strips
3 tbsp. canola oil
3 tsp. kosher salt (plus some for seasoning when done)
1-2 tsp. freshly ground black pepper

Ingredients for the Dip

1/4 cup of mayonnaise
1/4 cup of maple syrup
1/2 garlic clove, minced

Preheat the oven to 450.

In a large bowl, or plastic bag, toss the sweet potatoes with the oil, salt and pepper.

Baked sweet potato fries cut iwth oil and salt

Line a baking sheet with non-stick aluminum foil, and spray with cooking spray. (I like to do both, so I can guarantee there will be no sticking).

Baked sweet potato fries pan with aluminum and spray

Lay the sweet potatoes on the baking sheet in a single layer.

Bake until golden brown and crisp, about 35-40 minutes.

In a small bowl,whisk together the mayonnaise, maple syrup and the garlic.

Set aside.

Remove the fries and season with salt.

Serve hot and enjoy!

It’s that simple!

Chickpea Salad

Feb. 27
2017

Are you craving for a simple recipe that is as elegant as it is delicious? If so, then this is it for sure!

I am a big fan of chickpeas. My mother made them often when I was growing up. I don’t see too many recipes for them, so when I came across this recipe, I knew I had to try it.

This chickpea salad is great if you are short on time, and need to make a side dish quickly. However, do not let the simplicity of this dish fool you into thinking it isn’t special. It is a wonderful dish to use when entertaining as well.

The carrots are not in the original recipe. I just threw them in to get some color and crunch. This dish combines all the flavors together beautifully and has a lovely presentation.

I would put this on my to-do list of recipes soon. It is delightful.

This recipe is courtesy of Epicurious.com and will serve 4 new chickpea lovers.

Ingredients for the Chickpea Salad

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained and rinsed
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh Italian parsley
2 tbsp. fresh lemon juice
4 tbsp. very good extra-virgin olive oil
1 garlic clove, minced
1/3 cup (packed) freshly grated Parmesan cheese
1 carrot, chopped extra small (optional)
1 tsp. kosher salt
1/2 tsp. pepper

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil and garlic in a medium bowl.

Add grated Parmesan cheese and carrots and toss gently to blend all the ingredients thoroughly.

Season chickpea salad to taste with kosher salt and freshly ground black pepper.

*Chickpea salad can be made 4 hours ahead. Cover and refrigerate.

Serve chilled or at room temperature.

It’s that simple!

Roasted Vegetable Frittata

Feb. 24
2017

One of my favorite blog posts was Ina Garten’s Smoked Salmon Frittata. It was wonderful, so I decided to try another of her frittata recipes, her Roasted Vegetable Frittata. This recipe is also terrific and a “must try”.

The caramelization of the roasted vegetables is so exquisite , and, together with the gruyere cheese, is simply heavenly. It is easy to prepare, and has a beautiful presentation. Ina’s frittatas always come out fluffy and elegant.

I made this as a side dish, however, it can easily be served as a main dish. It is perfect for any brunch or holiday meal. I will definitely make this recipe again and again for my family. They loved it and so will you!

This recipe will serve 6-8 very happy frittata lovers.

Ingredients for Roasted Vegetable Frittata

1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2 inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 tsp. minced garlic (2 cloves)
12 extra-large eggs
1 cup half and half
1/4 cup freshly grated parmesan cheese
1 tbsp. unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese

Preheat oven to 425.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Toss well.

Roasted vegetable frittata Veggies roasted

Place in oven and bake for 15 minutes.

Add the garlic, toss again and bake for anther 15 minutes.

Remove from the oven and turn the oven down to 350.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp. salt and 1/2 tsp. pepper.

In a 10-inch ovenproof saute pan, melt the butter and sauté the scallions over medium-low heat for 1 minute.

Add the roasted vegetables to the pan and toss with the scallions.

Roasted vegetable frittata veggies add to scallions

Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.

Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle.

Sprinkle with the gruyere cheese and bake for another 3 minutes, until the cheese is just melted.

Roasted vegetable frittata gryuere cheese

Cut into 6 or 8 wedges and serve hot.

It’s that simple!

Scalloped Potatoes

Feb. 22
2017

Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.

I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.

This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.

This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.

This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!

Ingredients for Scalloped Potatoes

6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika

Preheat oven to 350.

Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.

In a large pot, melt the margarine over low heat.

Turn the heat up to medium, add the flour slowly, stirring constantly.

Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.

Cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the pan.

Spread a layer of overlapping potatoes. Top with sauce.

Repeat, alternating with layers of potatoes and sauce.

There should be a total of three sauce layers and two potato layers, with sauce on top.

Sprinkle the top layer with paprika and pepper.

Bake uncovered for 1 1/2 hours or until golden.

It’s that simple!

Chewy Peanut Butter Cookies

Feb. 20
2017

My husband surprised me one day when he brought home the cookbook, “Everyday Cook” by Alton Brown. He loves peanut butter cookies and when he saw the recipe in the cookbook, he couldn’t resist buying it for me. There are several great recipes in the book that I cannot wait to try.

The recipe is easy, and the cookies are scrumptious! It has just the right amount of peanut butter in it, and combined with he sugar and vanilla, they are heavenly!

I had to make it a few times before I perfected the size of the cookies. There are just a few tips you should know before you try this recipe. You do not need a standing mixer, you just mix the batter with a wooden spoon. Once you make the balls, press them down with your fingers to the size you like, then pierce them with the tines of a fork. They do not flatten as much as you would think while they are baking, so you have to mold them to the size you like. I love the imperession the tines make on the cookies once they are baked.

It only takes minutes to whip up a batch of these cookies, and only 10 minutes until you get to eat them! How great is that? I made so many and they are a hit with everyone who is lucky enough to try one.

Happy Baking!

Ingredients for Peanut Butter Cookies

1 cup smooth peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp. baking soda
1 tsp. vanilla extract
1/4 tsp. kosher salt

Preheat the oven to 350.

Line two half sheet pans with parchment paper and set aside.

Beat together the peanut butter, brown sugar and granulated sugar until well combined with a wooden spoon in a large bowl.

Add the egg, baking soda, vanilla and salt and beat until well combined.

Roll the dough into 1-ounce balls, place 8 per prepared sheet pan, then flatten with the tines of a fork.

Bake for 10 minutes, or until the cookies look dry and are just lightly browned.

Cool the cookies for 2 minutes on the sheet pans.

It’s that simple!