Simple By Cindy

Crunchy Quinoa with Sweet Potatoes and Cranberries

May. 2
2016

Quinoa is a grain that is healthy, high in protein and is gluten-free. It is a nutritious, nutty grain that cooks quickly and combines easily with a variety of ingredients.

This side dish is simply scrumptious. The combination of sweet potato, cranberries and nuts is a mouth-watering experience. These ingredients elevate the quinoa to a whole new level! Healthy grains never tasted so delicious.

I like to cut my vegetables smaller than what the recipe called for, so they are not too over-powering. I also used chicken broth instead of water, because it gives it so much more flavor. The flavors in this recipe are yummy, in a wonderful, gentle way.

This recipe is courtesy of Paula Shoyer and serves 8.

This is another one of my “must try”recipes. I know your family will love it as much as mine did!

Ingredients for the Quinoa

1 cup quinoa
2 cups chicken broth
1 medium sweet potato, peeled and cut into 1/2 inch cubes
4 tbsp. extra-virgin olive oil, divided
2 tbsp. apple cider vinegar
1 tsp. honey
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup pine nuts, toasted
1/3 cup dried cranberries
3 scallions, cut into 1/4 inch thick slices

Preheat oven to 350.

Place pine nuts on baking sheet and place in oven for 8 minutes. SET YOUR TIMER! They can burn easily, so you have to watch them!

Place quinoa in a small saucepan with the chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all of the chicken broth has evaporated. Turn off the heat and let the quinoa sit, covered for at least 1/2 hour. The quinoa may be cooked 2 days in advance and stored-covered in the refrigerator.

Preheat oven to 500.

Place the sweet potato cubes in a roasting pan and toss with 1 tbsp. of the olive oil. Roast for 25 minutes, or until the cubes can be pierced with a fork. Set aside.

In a small bowl, whisk together the remaining 3 tbsp. olive oil with the vinegar, honey, cumin, cinnamon, salt and pepper.

Use a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer to a large bowl. Add the dressing and whisk well.

Add the sweet potatoes, pine nuts, cranberries, and scallions and mix gently.

Serve at room temperature.

It’s that simple!

Couscous with White Wine

Apr. 29
2016

I am always looking for a great couscous recipe.

This savory recipe for couscous combines garlic, carrots, shallots and white wine. The result is a quick, delicious side dish that could accompany any entree.

What is not to love about couscous? It is a delightful addition to salads, roasted vegetables, or stews. There are so many ways to prepare it. You can pair it with just about anything. Almonds, red pepper, tomatoes, shrimp, chicken-the possibilities are endless.

Couscous is so versatile and easy to make. It should definitely be on your menu this week!

This recipe was simple and prepared within minutes. It’s a go-to for any weeknight dinner, but is just as appealing and appropriate for company.

This recipe, courtesy of Cooking Light, serves 4.

Ingredients for Couscous

1/4 cup minced shallots
2 cups finely diced carrots
2 tsp. minced garlic
1/3 cup of good dry white wine
2 tsp. fresh lemon juice
1 cup of hot cooked couscous
1 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Make couscous according to package directions.

Heat a skillet over medium-high heat.

Add 1 tbsp. oil to pan. Add carrots and shallots. Cook for 5 minutes until carrots are softened, stirring occasionally.

Add garlic. Cook for 1 minute.

Add lemon juice, salt, pepper and wine. Cook for 30 seconds.

Take off of the heat.

Add couscous; toss together.

It’s that simple!

Banana Walnut Bread

Apr. 27
2016

I have tried many times to make banana bread. There have been so many recipes, and so many failures. It would be too hard, too mushy or take way too much time to cook all the way through. I had almost given up at trying.

I found this recipe while browsing through Food Network Kitchen. It got a five-star rating, and I was impressed as I read the directions, so I thought why not give it another try?

Finally! A recipe that was not only successful, but so full of wonderful flavor. Finger licking good!

I think the success of this recipe is a result of gently folding in the flour and nuts. This cake came out light and fluffy and each bite had tiny bits of banana giving it a delicious, rich flavor. It was lighter in color than most of the banana breads I had made before and so much softer and moister.

It is a winner! Trust me. Everything about this cake is just yummy. My family went “bananas” for it!

Ingredients for the Banana Walnut Bread

1 1/4 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs, at room temperature
1/2 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup of toasted walnut pieces

Sift the flour, baking soda and salt into a medium bowl; set aside.

Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside.

Lightly brush a 9-by 5- by-3-inch loaf pan with butter.

Preheat oven to 350.

In a standing mixer fitted with the paddle attachment or an electric hand-held mixer, cream the butter and sugar until light and fluffy.

Gradually pour the egg mixture into the butter while mixing until incorporated.

Add the bananas (the mixture may appear to be curdled, it’s not, so don’t worry).

With a rubber spatula, fold in the flour mixture until just incorporated.

Fold in the nuts and transfer the batter to the prepared pan.

Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.

Cool the bread on a wire rack for 5 minutes. Take the bread out of the pan and let cool completely on the rack.

Wrap in plastic wrap.

The banana bread is best if served the next day.

It’s that simple!

Broccoli Salad

Apr. 25
2016

Until recently, I had always bought this salad at my grocery store or local deli. After some research, I finally decided to try and make it myself.

I looked through several recipes until I finally came across one with ingredients that I knew would combine well together. Broccoli salad is usually interpreted as a “healthy” choice compared to other salads. It can be, when paired with a light dressing instead of the usual “drowning” of most salad dressings. This is true for most salads.

I prefer to lightly “dress” my salads so they are just glistening, as opposed to creating a heavy, thick liquid that is visually unappealing as well as unappetizing. It is important to add the dressing in very slowly. Stop pouring it in when the salad has been lightly coated. You can always place some dressing on the side for those guests who like it that way.

People who usually gravitate towards gloppy, soggy greens need to be enlightened on how pleasurable a nice, beautiful simple salad can be.

I wanted to make sure this salad had all the right amounts of ingredients to ensure a perfect outcome. Many salad dressing recipes with mayonnaise are very heavy. So I used less mayo for this and added some greek yogurt.This was a perfect combination— sweet and tangy.

I used a food processor to slice my broccoli. DON’T! I think cutting the broccoli into small bits would have been prettier! My mistake! If you decide to use the processor to save time, no worries.

It still tasted scrumptious!

Ingredients for Broccoli Salad

1/2 cup of red onion, chopped
3/4 cup mayonnaise
5 tbsp. Greek yogurt
1 tbsp. cider vinegar
1 tbsp. honey
3/4 tsp, kosher salt
1/4 tsp. pepper
4 cups coarsely chopped broccoli (about 1 bunch)
1/2 cup of almonds, toasted
1 cup of dried cranberries

Soak red onion in cold water for 5 minutes, drain.

In a medium bowl, combine the mayonnaise, yogurt, vinegar, honey, salt and pepper, stirring well with a whisk.

Stir in red onion, broccoli, almonds and cranberries.

Cover and chill 1 hour before serving.

It’s that simple!

Mediterranean Sole

Apr. 20
2016

An elegant mix of seasonings – lime, capers, cumin, garlic and lime lend a delicious mediterranean flavor to this wonderful sole recipe.

This recipe is courtesy of a fellow blogger- The Mediterranean Dish.

I am always looking for a good fish dish, and this one exceeded my expectations. I was immediately drawn to the combination of lime, capers and dill; three of my favorite ingredients.

If you cannot find the green onions in your grocery store, you can simply dice half a white or red onion instead. It will still be scrumptious!

It is a one-skillet meal ironically both light and filling. Most importantly, it whips up in no time and is easy to make, yet it feels like a luxurious dinner.

Serve it with some white rice or grain to soak up the buttery lime sauce.

It is simply – Fabulous!

Ingredients for the Mediterranean Sole

1 lime or lemon cut into slices
Juice of 1 lime or lemon
1/2 cup extra-virgin live oil
1/2 cup unsalted butter,melted
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
2 tsp. or capers
1 tsp. kosher salt, or more to your taste
3/4 tsp. pepper
1 tsp. ground cumin
1 tsp. garlic powder
1.5 lb. Sole fillet (about 10-12 thin fillets)
4-6 green onions (scallions), top trimmed, hailed length-wise
3/4 cup roughly chopped fresh dill for garnish

Preheat oven to 375.

In a small bowl, whisk together the lime juice, olive oil and melted butter with a pinch of salt.