sides – Simply Sundays

Jasmine Rice

Fluffy white jasmine rice perfectly cooked with a delicious flavor boost

Jasmine rice is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked

Rice is the perfect side dish and also perfect vehicle for so many flavors and food that you really can’t go wrong with it

We have a great method that always seems to work for us and I’m going to share that with you

We are going to start with 4 cups of water, 2 cups of Jasmine rice and 1 heaping tablespoon of chicken base. You can use whatever type of “base” that you like or you can also use 4 cups of your favorite stock in place of the base

What is “base”?

Chicken, beef, seafood and vegetable base is concentrated stock in which you only have to use a small amount to get big flavors. The base comes in cube form, powder and also a convenient paste

Place the water and chicken base in a pot over medium high heat and cover

When the water comes to a boil quickly whisk the chicken base

Pour the rice in a clockwise fashion so it will be spread around without you manipulating it

The less you mess with rice the better off it is

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew

After the 25 minutes are up I like to add a couple pats of butter and a sprinkle each of kosher salt, ground black pepper, garlic powder and onion powder

Put the lid back on and let the rice sit a couple minutes

Fluff the rice with a fork

Serve as a side or top with whatever you can think of for a great and hearty meal!!!

Enjoy!!!

Simply Sundays! ~ Jasmine Rice

Servings: 4-6
Time: Prep 5 min, Cook 25 Min
Difficulty: Easy
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Ingredients

For the rice

4 cups of water

2 cups of Jasmine rice

1 heaping tablespoon of chicken base

2 tablespoons of butter

kosher salt

ground black pepper

garlic powder

onion powder

Directions

For the rice

Place 4 cups of water and 1 heaping tablespoon of chicken base in a pot over medium high heat and cover. When the water comes to a boil quickly whisk the chicken base

Pour the rice in a clockwise fashion so it will be spread around without you manipulating it. The less you mess with rice the better off it is

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew. After the 25 minutes are up add in 2 tablespoons of butter, a sprinkle of salt, ground black pepper, garlic powder and onion powder and put the lid back on and let the rice sit a couple minutes

Fluff the rice with a fork and serve

OXO Good Grips Balloon Whisk

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear

Mini Prep Glass Bowl

Architec Carving Board, Gripperwood

April 27, 2020

simplysundaysfoodblog2 Comments

Rustic Asparagus & Prosciutto Tart

Fresh Spring asparagus, smoky gouda and crispy prosciutto come together on a decadent puff pastry to form this rustic and delicious tart

This is one of our favorites to serve at parties because it’s so easy to put together and everyone raves about it!

Funny story… we made 2 of these tarts to serve as a starter last year for a get-together. My hubby and I we’re talking, cooking, drinking cocktails… reached for a square of tart and they were ALL gone!

Sheesh. They could have saved us as least one to share

In the kitchen flurry, we left the second tray in the lower oven and didn’t realize it until hours after everyone left! Oh my, what a post party snack that was!

Enough chatter, let’s get cooking!

Assemble 12 ounces of asparagus, woody ends trimmed, 5 ounces of shredded smoked gouda and 2 ounces of thinly sliced prosciutto and preheat the oven to 400 degrees F

On a floured surface, roll out 1 sheet of defrosted puff pastry to roughly the size of a sheet pan

It doesn’t have to be exact… that’s why we’re calling it rustic!

Prepare a sheet pan with parchment sprayed with cooking oil and carefully place the dough on the pan

Lightly poke the dough with a fork, leaving about a 1 1/2 inch border

This will help the tart to stay flat and not puff up while baking

Add the shredded cheese leaving a border of dough that will puff up and form the crust

Next, add the asparagus in a layer and top with the sliced prosciutto

Two last steps before we bake this tasty tart

Brush the border of the dough with a beaten egg. This will give a nice, browned color to the tart

Sprinkle with freshly ground black pepper to taste. Hold off on adding any salt – the prosciutto is salty on its own and we’ve used salted butter to brush the crust. This should give enough seasoning without having to add more

Bake at 400 degrees for about 15 minutes until the edges of the tart are lightly browned and the asparagus is fork tender

Let the tart sit for about 5 minutes to set before you cut

Oooohhh… the cheese is all melty and the prosciutto is nice and crispy… yum!!

Perfect for a side or a starter. Just make sure you get to taste it!!

Enjoy!

Simply Sunday's ~ Rustic Asparagus & Prosciutto Tart

Servings: 16 squares
Time: 10 minutes prep, 15 minutes bake
Difficulty: Easy
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Ingredients

12 ounces of asparagus, woody ends trimmed

5 ounces of shredded smoked gouda

2 ounces of thinly sliced prosciutto

1 sheet of defrosted puff pastry

1 beaten egg

Freshly ground black pepper to taste

Directions

Preheat the oven to 400 degrees F

Assemble 12 ounces of asparagus, woody ends trimmed, 5 ounces of shredded smoked gouda and 2 ounces of thinly sliced prosciutto

On a floured surface, roll out 1 sheet of defrosted puff pastry to roughly the size of a sheet pan

Prepare a sheet pan with parchment sprayed with cooking oil and carefully place the dough on the pan

Lightly poke the dough with a fork, leaving about a 1 1/2 inch border

Add the shredded cheese leaving a border of dough that will puff up and form the crust

Next, add the asparagus in a layer and top with the sliced prosciutto

Brush the border of the dough with a beaten; sprinkle with freshly ground black pepper to taste

Bake at 400 for about 15 minutes until the edges of the tart are lightly browned and the asparagus is fork tender

Let the tart sit for about 5 minutes to set before you cut

Tools used to make this recipe

Cuisinart Boxed Grater

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Good Cook Classic Wood Rolling Pin

Silicone Flexible Rubber Baking Spatula

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

May 8, 2019September 4, 2019

simplysundaysfoodblog11 Comments

Mary’s Classic Potato Salad

If it’s possible for a potato salad to be perfect, I believe this is the one

Creamy dressing with tender potatoes topped with just the right amount of hard cooked eggs slices… YUM!

My Mom, Mary, always made this for parties and BBQs all through the Summer months

It’s such a classic side, we just can’t get enough!

Start by washing 3 pounds of white potatoes. Place them in a pot and cover with cold water and a healthy sprinkle of kosher salt

Bring to a boil and simmer for 20-25 minutes until the potatoes can be easily pierced with a fork. You may need to remove the smaller ones sooner so they don’t overcook

Cool slightly and peel, peel, peel

Slice the peeled potatoes about 1/4 inch thick and set aside while we make the dressing

Measure 1 1/2 cups of mayonnaise, 1/2 cup of sour cream, 3 tablespoons of apple cider vinegar, 1 tablespoon of white sugar, 2 teaspoons of kosher salt and 1/2 cup of finely diced onion

Add the dressing ingredients to a large bowl and mix well

Gently fold the potatoes into the dressing giving care to not break up the potato slices Make sure each slice is covered

Cover and chill for at least 2 hours. Remove from fridge and gently mix again

Taste and re-season if necessary and top with sliced hard cooked eggs and a sprinkle paprika

Enjoy!

Simply Sundays! ~ Mary's Classic Potato Salad

Servings: 6-8
Time: 15 minutes prep, 25 minutes cook, 2 hours chill
Difficulty: Easy
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Ingredients

3 pounds of white potatoes

1 1/2 cups of mayonnaise

1/2 cup sour cream

3 tablespoons of apple cider vinegar

1 tablespoon of white sugar

2 teaspoons of kosher salt + more for cooking water

1/2 cup of finely diced onion

Paprika and sliced hard cooked eggs for serving

Directions

Wash 3 pounds of white potatoes. Place in a large pot and cover with cold water and a healthy sprinkle of kosher salt; bring to a boil and simmer for 20-25 minutes until the potatoes can be easily pierced with a fork. Remove the smaller potatoes as they are cooked

Cool slightly and peel; slice the peeled potatoes 1/4 inch thick and set aside

Add the mayo, sour cream, cider vinegar, sugar, salt and onion to a large bowl; Mix well

Gently fold the potatoes into the dressing

Cover and chill for at least 2 hours; remove from fridge and gently mix again

Re-season if necessary and top with sliced hard cooked eggs and a sprinkle of paprika

Tools used to make this recipe

Farberware Stainless Steel 8-Quart Saucepot

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Mixing Bowl

July 3, 2018May 20, 2019

simplysundaysfoodblogLeave a comment

Pickled Beets

Beets are another one of our favorite pickled veggies

Great as a side at a BBQ, with a fancy ham dinner or with a turkey sandwich for lunch!

Just a few steps and a short waiting period and you have this deliciously vibrant side on your table

Since I’m making a small batch I’m using only 2 pounds of beets. Remove the greens and roots, wash and wrap each beet in foil

Place on a sheet pan and into an oven that has been preheated to 400 degrees

It will take about 45-50 minutes to roast the beets, depending upon their size. They’re done when they can be easily pierced by a knife

Let the beets cool a bit, peel off the skins and slice into 1/4 inch rounds

Thinly slice up 2-3 garlic cloves and set aside along with the beets while we make the pickling liquid

Measure out 1/2 cup of water, 1/2 cup of apple cider vinegar, 1/2 teaspoon of salt and 1/2 teaspoon of sugar

Place all in a small pot over medium heat until the sugar and salt have dissolved

Add the sliced beets and garlic to a jar and fill leaving about a 1/2 inch of space at the top

Refrigerate at least overnight, but the longer they sit, the more flavor they’ll have

Here are a few of our other pickled favorites!

Pickled Onions and Simple Refrigerator Pickles

Enjoy!

Simply Sundays ~ Pickled Beets

Servings: 1 quart
Time: 10 min prep, 45 minutes cook, sit overnight
Difficulty: Easy
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Ingredients

2 lb beets

1/2 cup water

1/2 cup cider vinegar

1/2 tea salt

2-3 garlic cloves

1 teaspoon sugar

Directions

Preheat oven to 400 degrees

Remove the greens and roots from the beets, wash and wrap each one individually in foil

Place on a sheet pan and into the oven for about 45-50 minutes, depending upon their size. They’re done when they can be easily pierced by a knife

Let the beets cool a bit, peel off the skins and slice into 1/4 inch rounds

Thinly slice up 2-3 garlic cloves and set aside along with the beets while we make the pickling liquid

Measure out 1/2 cup of water, 1/2 cup of apple cider vinegar, 1/2 teaspoon of salt and 1/2 teaspoon of sugar

Place in a small pot over medium heat until the sugar and salt have dissolved; add the sliced beets and garlic to a jar and fill with the pickling liquid leaving about a 1/2 inch of space at the top

Refrigerate at least overnight, but the longer they sit, the more flavor they’ll have

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Simply Bamboo Maui Bamboo Cutting Board

Wilton 3 Piece Cookie Sheet Set

Pyrex Prepware 1-Cup Measuring Cup

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Mini Prep Glass Bowl

Farberware Classic Series Stainless Steel Saucepan

April 4, 2018

simplysundaysfoodblog2 Comments

Baked Sweet Potato Fries

French fries are one of those side dishes you just can’t get enough of

These days fries are very versatile coming in all different varieties with different sauces to dip them in

One of our personal favorite variations is the sweet potato french fry, a little sweet & a little salty. What’s not to love?

We are going a healthier route by baking these

Trust us though, with high heat and a couple of tricks we are still going to enjoy crispy and delicious sweet potato fries!!!

Preheat your oven to 425 F

We are starting with 3 large sweet potatoes

Let’s peel the skins off

We are also removing the ends just to make them easier to work with

Next we cut them in half

Then quarters…

Then into eighth’s…

Next start cutting them into thin and even sized fries (or as even as possible)

Repeat until they are all cut

Now we are going to let you in on a little secret here

Sprinkling the sweet potato fries with a bit of cornstarch will help them crisp up in the oven

We placed a bunch into a baggie and sprinkled them with some corn starch

Shake them around to get a thin coating and repeat until they are all coated

We used around 1 1/2 tablespoons of cornstarch

Place the potatoes in a large bowl and start drizzling with olive oil

Toss to coat and repeat with remaining potatoes

Line a sheet pan with parchment paper and lay out the fries

You don’t want to overcrowd them so we used 2 pans

Now we will need some seasonings for the fries

I personally think some smokiness and spice compliment the sweetness of the potatoes

So we are using 1 tablespoon of chili powder, 1 tablespoon of paprika, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1/2 teaspoon of chipotle seasoning, 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper

Place all the seasonings into a bowl and whisk to combine

Start sprinkling the fries with the seasoning

Season according to your own taste, if you have any seasoning mixture leftover place it in a jar and seal tightly (great on grilled chicken or burgers!)

Place the fries in the oven and cook for around 25 minutes

While those are cooking, let’s make a simple dipping sauce

I like the whole smoky spicy theme so I decided to continue it

We always buy chilis in adobe which are spicy and smoky peppers you can find canned in the international food aisle in most grocery stores

I like to place the contents of the can in a food processor and puree until smooth

Then I keep this in the refrigerator and add it to dips, sauces, mayo and even ketchup which is what we will do here

We are going to use 1 cup of ketchup to 1 tablespoon of the chilis in adobo puree

You can add more or less depending on your spice tolerance

Add the adobo chilis to the bowl

Whisk them together and there you have it

A simple sweet, tangy, smoky and spicy sauce perfect for these fries!

After the 25 minutes are up, I like to flip the fries and hit them up with some more seasoning

Place them back in the oven for another 12-14 minutes

Pop the broiler on and toast them for 3-4 minutes

Keep an eye on them here, toasty ends actually taste good but it is real easy to cremate them if your not paying attention

Serve these up with the chili dipping sauce and watch them disappear!

Enjoy!!!

Simply Sundays! ~ Baked Sweet Potato Fries

Servings: 4-6
Time: Prep 10 Min, Cook 35-40 Min
Difficulty: Easy
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Ingredients

3 sweet potatoes

1 1/2 tablespoons of cornstarch

2 tablespoons of olive oil

For the seasoning

1 tablespoon of chili powder

1 tablespoon of paprika

1/2 tablespoon of garlic powder

1/2 tablespoon of onion powder

1/2 tablespoon of chipotle seasoning

2 teaspoons of kosher salt

1 teaspoon of ground black pepper

For the dipping sauce

1 cup of ketchup

1 tablespoon of chilis in adobo (pureed)

Directions

Preheat oven to 425 F. Peel 3 sweet potatoes and remove the ends. Cut them in half, then quarters, then eighth’s. Next start cutting them into thin and even sized fries. Repeat until they are all cut

Place the potatoes into a baggie and sprinkle with 1-1 1/2 tablespoons of corn starch. You can do this in batches. Shake the bag to thinly coat the potatoes. Place the potatoes in a large bowl and drizzle with 2 tablespoons of olive oil. Toss to coat

In a bowl whisk together 1 tablespoon of chili powder, 1 tablespoon of paprika, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1/2 teaspoon of chipotle seasoning, 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper

Line 2 sheet pans with parchment paper and layer in the fries trying not over crowd them. Sprinkle the fries with the seasoning and place in the oven. Cook for 25 minutes. Remove and flip the fries. Sprinkle the other side with more seasoning

Place back into the oven and cook another 12-14 minutes. Turn the broiler on and broil for 3-4 minutes keeping an eye on them

In a bowl whisk together 1 cup of ketchup with one tablespoon of pureed chilis in adobo. Serve the fries with the dipping sauce

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Pyrex Mixing Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Good Grips Balloon Whisk

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

OXO Good Grips Swivel Peeler

March 28, 2018October 16, 2019

simplysundaysfoodblog2 Comments