Elise's Simply Recipes

Syndicate content Simply RecipesSimply Recipes
A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments.
Updated: 59 min 5 sec ago

Cheesy Bruschetta Chicken Cutlets

Sat, 04/22/2017 - 16:30

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking.

Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

Continue reading "Cheesy Bruschetta Chicken Cutlets" »

Categories:

Salmon Avocado Poke Bowl

Wed, 04/19/2017 - 16:30

The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money’s worth, which meant seafood and sashimi. Of course, I didn’t particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice.

It wasn’t until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish!

Continue reading "Salmon Avocado Poke Bowl" »

Categories:

Ham and Egg Bakes

Mon, 04/17/2017 - 16:30

Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much fun to eat.

Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast!

Continue reading "Ham and Egg Bakes" »

Categories:

Rhubarb Fool

Sat, 04/15/2017 - 16:30

There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!

This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.

I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party!

Continue reading "Rhubarb Fool" »

Categories:

Creamy Asparagus Soup

Fri, 04/14/2017 - 14:17

When spring arrives and asparagus are in season, they are hard to resist, right? Those green soldiers salute us as we enter the produce section of the market, challenging us to make good use of them while we can!

Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus. The base is just onions, a little garlic, lots of chopped asparagus, broth (either chicken or veg), and chopped fresh parsley.

Continue reading "Creamy Asparagus Soup" »

Categories:

Hot Cross Buns

Thu, 04/13/2017 - 17:12

Have you ever made hot cross buns?

They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron.

They’re marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday.

Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter.

Continue reading "Hot Cross Buns" »

Categories:

Prosciutto-Wrapped Asparagus

Wed, 04/12/2017 - 16:30

Whenever I’m in the mood to give oven-roasted asparagus a little pizzazz – for Easter brunch or Mother’s Day, for instance — I wrap thin slices of prosciutto around the asparagus spears. This is such an easy way to make the roasted asparagus look fancy!

I also love how the salty flavors of the prosciutto complement the subtly sweet flavor of roasted asparagus.

Continue reading "Prosciutto-Wrapped Asparagus" »

Categories:

Easy-Peel Hard Boiled Eggs in the Pressure Cooker

Tue, 04/11/2017 - 19:36

Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many “foolproof” tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you’d think we’d have heard about it by now.

But that’s the thing about myths — just when you’ve thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe.

For me, that something new was my pressure cooker and a friend’s improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again.

Continue reading "Easy-Peel Hard Boiled Eggs in the Pressure Cooker" »

Categories:

How To Make French Crêpes

Mon, 04/10/2017 - 16:30

For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes!

The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today’s most beloved national dishes. Crepes can veer sweet or savory with plenty of filling options for either.

Forget about intimidating chef skills or fancy equipment. Crepes require only patience. Once you get the hang of making them, there is no stopping you.

Continue reading "How To Make French Crêpes" »

Categories:

Asparagus Quiche with Fontina Cheese

Sat, 04/08/2017 - 16:30

There’s a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more.

But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.

Continue reading "Asparagus Quiche with Fontina Cheese" »

Categories:

Spring Minestrone Soup

Fri, 04/07/2017 - 18:12

Welcome spring with this savory soup from Hank. ~Elise

Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market.

I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup.

Continue reading "Spring Minestrone Soup" »

Categories:

Flank Steak Stir Fry with Asparagus and Red Pepper

Thu, 04/06/2017 - 18:37

This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it!

When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan.

Continue reading "Flank Steak Stir Fry with Asparagus and Red Pepper" »

Categories:

Easy Lemon Pudding

Wed, 04/05/2017 - 16:30

This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice.

All you do is warm everything up, then let the pudding set. It’s like magic.

Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s Day brunch, and everything in between.

No one needs to know it only took you 15 minutes to make.

Continue reading "Easy Lemon Pudding" »

Categories:

Matzo Ball Soup

Mon, 04/03/2017 - 16:30

When it comes to matzo ball soup, the medium-fluffy matzo balls are the real stars of the show. They float in a clear chicken broth with some carrots and celery, but that’s about it!

Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup.

Continue reading "Matzo Ball Soup" »

Categories:

Roasted Broccolini with Creamy Mustard Sauce

Sat, 04/01/2017 - 16:30

This simple veggie side dish is a staple in our house because it’s really quick to throw together and super tasty.

When you roast slender stems of broccolini, they become tender, slightly crispy, and even a touch sweet!

Continue reading "Roasted Broccolini with Creamy Mustard Sauce" »

Categories:

Shrimp Fried Rice

Thu, 03/30/2017 - 09:47

Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.

Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.

Continue reading "Shrimp Fried Rice" »

Categories:

Chicken Milanese

Wed, 03/29/2017 - 16:30

It’s hard to believe that five basic ingredients can produce such pleasing results.

Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time.

Continue reading "Chicken Milanese" »

Categories:

Radicchio Salad with Green Olives, Chickpeas, and Parmesan

Wed, 03/29/2017 - 16:29

This recipe is brought to you in partnership with The California Olive Committee.

Radicchio is such a beautiful vegetable on the table, but those vibrant purple leaves are so bitter that it can be tricky to figure out how to work them into a recipe.

Here’s one idea: a light, but satisfying salad full of buttery California green ripe olives, nutty chickpeas, salty Parmesan cheese, and a sweet balsamic vinaigrette.

All these flavors and textures balance the radicchio, making a colorful, elegant – and quick! – seasonal salad for your dinner table.

Continue reading "Radicchio Salad with Green Olives, Chickpeas, and Parmesan" »

Categories:

Pressure Cooker Beef Brisket

Mon, 03/27/2017 - 16:30

My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker.

And you know what? You can.

Using a pressure cooker, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time!

Continue reading "Pressure Cooker Beef Brisket" »

Categories:

Chicken Biryani

Sat, 03/25/2017 - 16:30

Biryani is a beautiful, simple South Asian rice pilaf that’s easy to make at home. It’s typically served at celebrations in India, and my Indian friends here in the United States talk about this dish with such nostalgia.

You can make it with all kinds of meats (like goat or seafood!) or just vegetables. The rice is often golden with turmeric and studded with raisins and nuts.

Biryani can also be a fantastic weeknight meal since it’s made all in one pot and is ready in under an hour. Today, I’m sharing my version of biryani with chicken.

Continue reading "Chicken Biryani" »

Categories: