Oct 072013
 

Roasted Delicata Squash (3) ~ Simple Recipes Dot Me

Have you ever seen a Delicata squash? They are so cute! I got mine Delicata squash at Trader Joe’s and as soon as I saw it I told my husband I need to try this…and boy, they are so good. This squashes are simple and easy to manage as compared to some other squash that are so hard to cut.

I simply wash, cut add some olive oil and freshly grounded pepper and put them to roast on the small oven.

They taste so sweet and creamy, almost melting in your mouth…the texture of this squash is indeed very delicate as its name…now that I know how this squash taste, I will make sure that grab them everytime I see it…so if you have never tried this squash I urge you to give them a try, you will not regret.

Now, I am kind of embarrassed to post such a simple recipe…but hey…what can I do? Most of the time simple is better…

Roasted Delicata Squash (2) ~ Simple Recipes Dot Me

Ingredients:

1 Delicata squash
Olive oil
Ground pepper

Method:

Wash the squash and remove both ends. Cut into approximately ½ in. Remove the seeds using a small spoon by scrapping the seeds off.

Place the sliced squash into a bowl and add some olive oil and freshly ground pepper. Lay the squash on an oven safe tray.

Roast in a preheated oven of 425F for approximately 20 to 25 minutes.

Serve warm or cold.

Roasted Delicata Squash (4) ~ Simple Recipes Dot Me

Roasted Delicata Squash (5) ~ Simple Recipes Dot Me

I hope you enjoy this simple, very simple recipe…

Curiosity Corner Jan 2013
Did you know that Delicata squash is rich in dietary fiber? In spite of the color, apparently this squash is not rich in beta-carotene as the other similar color squash.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 302013
 

Georgia Pecan Brownie (1) ~ Simple Recipes Dot Me

I must confess that I am not a big fan of brownies…maybe because they are usually overly sweet…on the other hand my husband loves brownies. As a matter of fact he stops quite frequently at the local bakery just to get a piece of brownie…I always think to myself, brownies usually are so simple to make and I could bake brownies that are less sweet with more nuts, this way I could satisfy him (he loves nuts) and me…

After searching many issues of Desserts Magazine, I decided to make a very simple recipe of brownie that was featured on the issue # 6…I made half of the indicated recipe, and yes, I did cut the sugar and increased the amount of pecan…in spite of cutting the sugar they came out sweeter than I expected, but much better than the store bought, and I love the extra pecans in it. No need to say, my husband loved it!

Georgia Pecan Brownie (2) ~ Simple Recipes Dot Me

Ingredients:

½ cup unsalted butter (1 stick)
¾ cup sugar
¾ cup all-purpose flour
½ cup + 1 tablespoons cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ tablespoon vanilla extract
6 oz bittersweet chocolate, finely chopped
1 cup toasted pecan, pieces

Method:

Preheat oven to 350F and butter a 9 x 6 inch baking pan.

In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.

Melt the butter in a saucepan over medium heat and stir in the sugar to dissolves. Keep the mixture warm.

Add the warm butter and sugar mixture to the dry ingredients mix, stir to combine. Add the eggs, vanilla extract, chocolate and the nuts.

Stir until the chocolate is almost all melted and the ingredients are combined into a thick batter.

Pour the batter into the prepared pan and spread the top to even.

Bake for 25 to 35 minutes until set.

Remove from the rack to cool. Cut into pieces and serve. Store into an airtight container for up to 3 days.

Georgia Pecan Brownie (3) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (4) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (5) ~ Simple Recipes Dot Me

Enjoy this simple recipe for brownie with a cup of coffee or tea!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 162013
 

Brussel Sprouts Cilantro Dressing (1) ~ Simple Recipes Dot Me

This is such a simple and quick way to prepare Brussels sprouts. It is light and so good…specially if you like cilantro…I say that because I know many people that cannot stand cilantro…maybe cilantro is one of the things that either you love or you hate…luckily my husband and I are on the same pace in regards to cilantro.

First you roast the Brussels sprouts with a little olive oil, salt and pepper just before serving add the lemon cilantro dressing and voila, you have a warm Brussels sprout salad.

Ingredients:

Brussels sprouts, cut into quarter
Olive oil
Salt and pepper

Lemon Cilantro Dressing to taste.

Brussel Sprouts Cilantro Dressing (2) ~ Simple Recipes Dot Me

Brussel Sprouts Cilantro Dressing (1) ~ Simple Recipes Dot Me

Method:

When washing and cutting the Brussels sprouts, leaves might come off, separate the leaves from the quarter.

Add a little olive oil, salt and pepper to the quarter of Brussels sprouts and roast in a pre-heated oven at 375F for about 25 minutes, just before it is done, toss the loose leaves to the tray and continue to roast until slightly golden.

Remove to the oven and toss with lemon cilantro dressing.

Serve warm or cold.

Brussel Sprouts Cilantro Dressing (5) ~ Simple Recipes Dot Me

Brussel Sprouts Cilantro Dressing (4) ~ Simple Recipes Dot Me

If you like this recipe, you might check on Brussels Sprouts with Chicken.

Curiosity Corner Jan 2013
Did you know that Brussels sprouts were first mention in late 16th century? It is thought to be native to Belgium, near Brussels, therefore its name. Now Brussels sprouts are cultivated in Europe and US, specifically California.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 092013
 

Citrus Kale with Quinoa Salad (1) ~ Simple Recipes Dot Me

In spite of many people already feeling Fall, we are still enjoying summer. As a matter of fact, part of July and August were so overcast here that we thought that this year we would not have summer at all…luckily, summer is finally here at the South Bay. We have been spending a lot of time walking at the beach and enjoying the weather…with that being said, I am still in the mood for salad.

This is the first time that I made salad with kale. I usually make kale chips or add to soup….after seeing so many kale salads,  I decided to  eat it raw, and I felt in love with it, although I must admit that my husband did not care much for it. He is a little biased because he never liked kale and after baking loads and loads of kale chips he finally started to accept them…maybe after more batches of kale salad, he will acquire the taste for it…

Since kale is kind of chewy, I decided to add quinoa so the texture of the  kale could be masked by the soft and nutty flavor of quinoa. And citrus dressing was a natural way to break the bitterness of the kale…

Ingredients:

1 bunch of kale, I used the curly ones
5 to 6 tablespoon orange champagne muscat vinegar, I used the one from Trade Joe’s
½ red quinoa (or regular quinoa)
2 tablespoons olive oil
Dry cranberry to taste
Salt and pepper to taste
1 can of Mandarin oranges
Roasted sliced almond

Citrus Kale with Quinoa Salad (2) ~ Simple Recipes Dot Me

Method:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.

In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch). Wash thoroughly and spin it dry.

In a bowl, add the orange champagne muscat vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes.

Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges.

Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.

Citrus Kale with Quinoa Salad (3) ~ Simple Recipes Dot Me

Citrus Kale with Quinoa Salad (4) ~ Simple Recipes Dot Me

Citrus Kale with Quinoa Salad (5) ~ Simple Recipes Dot Me

If you enjoy this simple and quick recipe of kale salad you might want to check on Kale Chip or Quinoa Salad with Mint recipe.

Curiosity Corner Jan 2013
Did you know that kale is super rich in vitamin K? Vitamin K is crucial for the body function but one has to be cautious since too much vitamin K can interfere with some anticoagulant medications. Moreover, kale contains oxalate which affects the absorption of calcium, therefore avoid eating calcium rich food with kale.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Aug 262013
 

Banana Jam Crescent (1) ~ Simple Recipes Dot Me

Don’t you always have bananas on your counter that are screaming to be used? Well, somehow I always find them looking at me and begging to be used…as a matter of fact we are not buying them at Costco anymore because it is too many for us, so we just buy by units at Trader Joe’s. Once in a while I find myself stuck with a couple of them…

This time I decided to make banana jam, sort of, with some cinnamon and fill the crescent rolls with it…and if you have left over, these are delicious over vanilla ice cream, on a toast, pancake…almost like banana foster.

Ingredients:

2 ripe bananas
¼ cup sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon cinnamon
1 tube of crescent rolls

Banana Jam Crescent (2) ~ Simple Recipes Dot Me

Banana Jam Crescent (3) ~ Simple Recipes Dot Me

Banana Jam Crescent (4) ~ Simple Recipes Dot Me

Method:

Cut the banana into approximately ½ inch size.

In a small pan place all the ingredients except for the crescent and turn the stove to medium low heat. Stir occasionally until the banana mix is slightly thick, cook for about 6 minutes.

Remove from the heat and let it cool.

In the meantime, preheat oven to 350F.

Remove the crescent dough from the tube and gently separate the triangles.

Place about 2 to 3 tablespoon of the banana jam on the crescent roll, spreading evenly.

Roll from the wider side of the triangle tip.

Place the rolls on a silicon mat and bake for approximately 14 minutes or until slightly golden brown.

Serve warm or cold.

Banana Jam Crescent (5) ~ Simple Recipes Dot Me

Banana Jam Crescent (6) ~ Simple Recipes Dot Me

I hope you give a try to this simple and delicious recipe for banana jam. If you have lots of ripe banana, you might want to try Light Banana Loaf or Banana Muffins with Walnuts.

Curiosity Corner Jan 2013
Did you know that banana contains dietary fibers? And it is a good source of vitamin C, potassium and manganese, but the majority of the calories are derived from sugars.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Aug 192013
 

Salad Candied Pecan ~ Simple Recipes Dot Me

Somehow I love candied pecan on my salad, especially when using dark green leaves. This recipe is quite similar to the Roasted Cinnamon Almond, which I like to munch on as a snack, but do not like on my salad since the texture of almond is kind of “hardy” as compared to pecan or walnut.

This is a very simple recipe and it is always good to have it handy so you can add a handful of these candied pecans to your salad, on your ice cream or just as it is…delicious!

Ingredients:

4 ½ cups pecan
1 egg white
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
2 teaspoons ground cinnamon

Salad Candied Pecan (2) ~ Simple Recipes Dot Me

Salad Candied Pecan (3) ~ Simple Recipes Dot Me

Salad Candied Pecan (4) ~ Simple Recipes Dot Me

Salad Candied Pecan (8) ~ Simple Recipes Dot Me

Method:

Preheat the oven at 250F.

Add the vanilla extract to egg white and mix until slightly frothy. In another bowl mix the sugar, salt and the cinnamon, set aside.

Add the mix of egg white to the pecans and mix until all the pecans are covered with the egg white.

Add the sugar mix to the almonds covered with egg white and mix gently until all the almonds are covered with sugar.

Spread the almonds in prepared trays (I used 2 baking sheet) and bake for 1 hour at 250F, flipping the almonds every 30 minutes, so the pecans do not stick to the baking sheet.

Remove the pecans from the oven, let them cool completely and store in an airtight container.

Salad Candied Pecan (6) ~ Simple Recipes Dot Me

I hope you enjoy this simple recipe for candied pecans…if you like this, you might want to check on Maple Candied Walnut or Roasted Cinnamon Almonds.

Curiosity Corner Jan 2013
Did you know that adding pecans to your diet might protect your nervous system? Moreover, pecans contain vitamin E and phenolic substances, which are antioxidants that contribute to the well-being of your cardiovascular system.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Aug 122013
 

Kimchi Stir Fry Rice (1) ~ Simple Recipes Dot Me

This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.

What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!

Anyway, once you get acquainted with the smell and taste you might even crave for it.

I pretty much adapt my “regular” fried rice recipe and just added kimchi to it.

Kimchi Stir Fry Rice (2) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (3) ~ Simple Recipes Dot Me

Ingredients:

2 eggs, scrambled
2 chicken breasts cut into small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 small onion chopped
2 cups of cooked left over rice
2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables)
½ to ¾ cup kimchi cut into bite size

Method:

Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.

In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.

Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.

Serve hot.

Kimchi Stir Fry Rice (4) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (5) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (6) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!