cindy_admin | Simple By Cindy

Baked Salmon with Tomatoes In Foil

Dec. 17
2015

There are so many interesting ways to prepare salmon. One relatively unique method involves wrapping the salmon in aluminum foil. I recently tried baking it this way, and found it to be wonderful!

I used a combination of ingredients that I enjoyed. Always remember that you can add or delete any specific component of any recipe.

For example, if you do not like capers, then try substituting olives. You can use any spice combination that you like to individualize the recipe.

Salmon baked this way will always ensure a moist, delicious outcome.

I thought it was delicious and I think you will too!

Ingredients for the Salmon

2 (1/2) pound center-cut salmon fillets
2 tsp. olive oil, plus 2 tbsp.
1/2 tsp. kosher salt
1/2 tsp. pepper
3 tomatoes on the vine, seeded and chopped
2 shallots, chopped
Juice of 1/2 lemon
2 sprigs of fresh oregano, chopped, or 1 tsp. dried
2 sprigs of fresh thyme, chopped, or 1 tsp. dried
2 tsp. capers

Preheat oven to 350.

Brush each piece of salmon with 1 tsp. of olive oil. Sprinkle each with salt and pepper.

Mix together the tomatoes, capers, shallots, lemon juice, oregano, thyme and 2 tbsp. olive oil in a bowl.

Place each piece of salmon on top of a piece of aluminum foil, big enough to wrap around the salmon and completely cover it.

Spoon the tomato mixture over the salmon.

Fold the foil around the salmon, covering it completely. Seal the sides tightly.

Place on baking sheet. Bake for 25 minutes.

It’s that simple!

The Best Cookies Ever!

Dec. 15
2015

Everyone loves butter cookies; and Shelly’s are no exception. I was at her home when I tasted these cookies and they were so good, they were addicting! I couldn’t get enough of them!

They are easy and fast to make!

Try them for your next holiday party or dinner. They will surely be a huge success.

Promise!

Ingredients for Butter Cookies

1/2 lb. sweet butter (2 sticks)
1/2 cup of sugar
2 egg yolks
1 tsp. vanilla
2 cups of flour
Strawberry Preserve

Preheat oven to 350.

Cream butter and sugar together in blender.

Add egg yolks, vanilla and flour. Mix well.

Using a cookie press, place on ungreased cookie sheet.

If you are not using a cookie press, roll dough into 1 -inch balls.

Make a thumb-print in the center of each cookie.

Fill with strawberry preserve.

Bake 15-20 minutes.

It’s that Simple!

Stewed Lentils and Tomatoes

Dec. 10
2015

Here is another great recipe from Ina Garten.

Save this for a cold, winter evening. It is a hearty, warm dish that leaves you feeling satisfied and content.

Serve it on one of those blustery days when you need something soothing and comforting.

My family loved it. There were no leftovers. I am sure your family will enjoy it as well.

If you make it, send me an email and let me know, I would love to hear from you!

Ingredients for Stewed Lentils

2 tbsp. extra virgin olive oil
2 cups diced yellow onion
2 cups diced carrots
3 garlic cloves, minced
1 (28 oz) can plum tomatoes
1 cup french green lentils (uncooked)
2 cups chicken stock
2 tsp. curry powder
2 tsp. fresh thyme leaves, chopped
2 tsp. kosher salt
1 tsp. black pepper
1 tsp red wine vinegar

Heat olive oil in a large saucepan.

Add carrots and onions. Heat for 8-10 more minutes, then add garlic for one more minute.

While this is cooking, empty a can of tomatoes (juice and all) in a food processor and pulse a couple times so the tomatoes are coarsely chopped.

Rinse the lentils.

Add the tomatoes, broth, curry powder, thyme leaves, salt and pepper and bring to a boil.Once at a boil, bring the mixture down to a simmer.

Cover and cook for 40 minutes or until the lentils are tender. Take off heat, but keep covered for 10 more minutes.

Add red wine vinegar. Serve hot.

Brussels Sprouts with Balsamic Honey

Dec. 8
2015

This is delicious dish from The Food Network Kitchen.

It is simple, fast and easy— my three favorite criteria for choosing a recipe.

The balsamic-honey is a wonderful accompaniment to the brussels sprouts. This tart, yet sweet sauce really compliments this vegetable. It may even persuade your children to taste them and enjoy them!

Whether you are cooking for a crowd or weekday dinner, this recipe is a winner!

Try it for your next holiday celebration!

Ingredients for Brussels Sprouts with Balsamic Honey

8 cloves of garlic, thinly sliced
1/4 cup extra-virgin olive oil
1 tsp. kosher salt (plus 1 tsp. reserved)
2 pounds Brussels sprouts, trimmed and halved
1/2 tsp. freshly ground pepper (plus 1/2 tsp. reserved)
3/4 cup white balsamic vinegar
2 tbsp. packed light brown sugar
2 tsp. honey
1 bay leaf
Shaved pecorino- romano or parmesan cheese, for topping

Preheat oven to 400.

Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden crisp, about 5 to 6 minutes.

Remove from the heat, transfer the garlic to a paper towel-lined plate using a slotted spoon.

Season the garlic with salt. Reserve the garlic oil.

Toss the brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the brussels sprouts are tender and slightly charred, 30 to 35 minutes.

Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in a saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes.

Remove from the heat; let cool until thick and glossy, about 6 minutes.

Remove the bay leaf.

Transfer the brussels sprouts to a platter; spoon the vinegar syrup on top and sprinkle with the fried garlic and shaved cheese just before serving.

This recipe can be made up to 2 hours ahead.

Serve at room temperature.

Saffron Cauliflower

Dec. 3
2015

I made many delicious side dishes for Thanksgiving this year. This one was one of the most successful!

This recipe is courtesy of Yotam Ottolenghi, found in his “Plenty More” cookbook. There are so many wonderful recipes to choose from in all of his cookbooks. They present an unusual take on vegetables, grains and legumes that are combined with fresh ingredients to make wonderful dishes.

I choose this one because I wanted to learn how to use saffron, which quickly has become my new favorite ingredient. To tell you the entire truth, the picture he had in his book looked so beautiful I knew this would be on my Thanksgiving menu.

I will definitely be making this dish again sometime soon!

Ingredients for the Saffron Cauliflower

1 1/2 tsp. saffron
1/3 cup of boiling water
1 medium cauliflower, divided into medium florets

1 large red onion, sliced
2/3 cup of golden raisins (if they are dry, soak them in water for a few minutes, then drain)
1/2 cup good quality green olives, pitted and cut lengthways in half
4 tbsp. olive oil
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
4 cups of roughly chopped parsley

Preheat oven to 400.

Put the saffron strands in a small bowl and pour in the boiling water. Leave to infuse for a minute, then pour the saffron and water into a large mixing bowl.

Add the remaining ingredients, except the parsley, and mix everything together with your hands.

Transfer the mix to a medium ovenproof dish, cover with aluminum foil and place it in the oven. Cook for 20-25 minutes, or until the cauliflower is tender but still a bit firm, not soft. Remove the dish from the oven and stir it around, then recover and return to bake.

Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley.

Taste and adjust the seasoning, then serve warm or at room temperature.

It’s that simple!