Herbs | Simple By Cindy

Herb and Olive Oil Cornbread

Sep. 27
2018

Because I have an extensive guest list for Thanksgiving, I have to start thinking about it very far in advance, and I do! Right about now I begin to think of a theme for the holiday festivities. In the past, each year I think of a specific idea and buy my decorations accordingly. But as the years have gone by and more people started coming every year, it became harder to think of different themes.

Further than that, I began to realize the themes took away from the significance of Thanksgiving itself. Because I have so many great-nieces and nephews now, I thought this is what we should be celebrating. I always emphasize the importance of giving thanks, appreciating all we have and the value of family being together.

What I do now is pick a color scheme I would like and create an ambiance with. I have already chosen one for this year and I know it will be beautiful.

I will be posting many recipes from now until the holidays that I think would be great to use, whether you are entertaining or not. I will try to create a list of them early on so you can plan and decide which ones you would like to use!

This cornbread is perfect for your holiday menu. It comes out so moist and delicious. The addition of cheeses gives it a nice, gooey texture. The rosemary and thyme add a savory fragrance. If every day leading up to your holiday is as hectic as mine, you will appreciate how easy it is to make.

This recipe is courtesy of Tasteofhome and will serve 8 people who will devour every last bite.

Ingredients for Herb and Olive Oil Cornbread

3/4 cup cornmeal
1/2 cup all-purpose flour
1 tbsp. sugar
1 tbsp. grated Parmesan cheese
1 1/2 tsp. baking powder
1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed
1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1/2 tsp. salt
1 large egg
3/4 cup buttermilk
3 tbsp. good olive oil, divided
1/2 cup plus 2 tbs. shredded Italian cheese blend, divided

Preheat oven to 425°F.

Place an 8-inch cast iron skillet in oven; heat skillet 10 minutes.

Meanwhile, in a large bowl, whisk the first eight ingredients.

In another bowl, whisk egg, buttermilk, and 2 tablespoons olive oil until blended.

Add to the cornmeal mixture; stir just until moistened.

Stir in 1/2 cup cheese.

Carefully remove hot skillet from oven.

Add the remaining oil to skillet; tilt pan to coat bottom and sides.

Add batter, spreading it evenly.

Sprinkle with the remaining cheese.

Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean.

Cut into wedges and serve warm.

It’s that simple!

My beautiful orchid!

Farro with Mushrooms and Peas

Sep. 24
2018

I keep a journal of cooking tips for my nieces. In all the years I have been cooking, I certainly have learned a few things that I would love to share. Remember, no matter how long you do something, whether it be professionally, or at home, there is always something to be learned. Here are some tips from my journal to help you become a better cook.

Prepare all your ingredients first. This is called a “mis en place”. It makes the cooking time go by faster, allows you to be in the moment and enjoy the fun of cooking.

When following a recipe for cooking meat, never cook the meat for as long as the recipe says. Most cookbooks are required to give you a certain time or temperature for health reasons. Always cook your meat ten minutes less and ten degrees less than they tell you. If you feel it is too undercooked, keep it in longer and check it at 1 or 2-minute increments. And remember, the meat will continue to cook when you take it off the heat, so be sure to factor that in as well.

Don’t skimp on the mixing process. Take your time and mix ingredients well. This is a very important step.

When boiling water for pasta, add a hearty palmful of salt. This will be the only time you get to season it. Cook the pasta 2-4 minutes less than the package instructions if you are going to place it in the oven. Always save 1 cup of pasta water. This can be used to thicken the sauce you are preparing the pasta in. Never rinse pasta!

When preparing grains cooking times can vary. When in doubt, taste them. If the grain is not as tender as you would like, add some more broth or water and continue cooking. If they seem fine before the liquid is done, simply drain it. Also, cooking them in chicken or vegetable broth will add flavor to them. Most grains soak up these flavors beautifully.

You do not have to follow a recipe exactly. Like this farro recipe for example, if you don’t like mushrooms, just leave them out. Add a little more garlic if you want. Don’t be afraid to make it your own!

When it comes to grains, this recipe is about as easy as it gets. The farro does not take a long time to prepare, and it adds a wonderful texture and flavor to this dish. The mushrooms and carrots are extremely well-paired. The peas provide beautiful color and tiny little bursts of sweetness. The dressing for this dish has a creamy, yet sharp zing to it.

This recipe will serve 4-6 people who will be delightfully surprised with the depth of flavor this simple dish provides.

Ingredients for Farro with Mushrooms and Peas

1 cup organic cooked farro
8 ounces baby bella mushrooms, cleaned trimmed and sliced
1 cup frozen peas
1 cup carrots, diced
2 garlic cloves, chopped
1/4 cup fresh basil leaves, julienned or chopped
2 1/4 cup of chicken broth
2 tbsp. olive oil
1/2 tsp kosher salt
1/4 tsp. freshly ground black pepper

Ingredients for the dressing

3 – 4 tbsp. cup good-quality red or white wine vinegar.
1 tbsp. Dijon mustard
1 1/2 tbsp. maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup good extra-virgin olive oil

Cook farro according to package in instructions, but use the chicken broth instead of water.

Drain farro and set aside.

In a large, deep skillet, heat 2 tablespoons olive oil.

Add carrots and peas; sauté for 5 minutes, or until carrots are soft.

Add garlic, cook for 1 minute.

Toss in mushrooms, continue to sauté for 4-5 minutes.

Now add the basil, salt, and pepper. Cook for 1 minute.

Remove from the heat, and toss in the farro.

Mix gently to combine.

Make the dressing:

Mix first 5 ingredients in a small bowl.

Slowly whisk in olive oil.

Pour over farro mixture and gently mix together.

It’s that simple!

Farro Salad with Tomatoes, Cucumber, and Peas

Sep. 6
2018

I can not help but give you another wonderful salad recipe. I know there have been a lot of them, it is because I have an abundance of vegetables from my garden, especially tomatoes and cucumbers.

I am in love with the wonderful, ancient whole grain, farro. It has slowly but surely gained popularity here in the United States and you can find it on menus in many restaurants. Since so many people are beginning to eat healthy, this grain meets all their needs. It is fat-free and cholesterol-free! It is a great source of iron and is high in protein and fiber.

Not only is it good for you, I find it just plain delicious. I love the chewy texture and the way it absorbs anything you cook it with. Farro is easy to make, you can soak it overnight to reduce the amount of cooking time if you like, but it only takes 15 to 20 minutes to prepare if you don’t.

The farro and peas add a nice texture to this salad. The feta cheese gives the salad a creamy, salty smoothness. I added in basil because I love basil with just about anything. The dressing is rich with a tang. Do yourself a favor and make this salad. It is so worth it.

This recipe will serve 6 to 8 people who will fawn over farro.

Ingredients for Farro with Tomato Cucumbers and Peas

1 3/4 cups Farro
5 cups chicken stock
1 English cucumber, peeled, seeded and diced
1-pint cherry tomatoes, halved
1 small red onion, diced
1 cup frozen peas, thawed
1/2 cup fresh basil, chopped
1 cup feta cheese

For the dressing:

1/4 cup red wine vinegar
3 tsp. dijon mustard
1 tsp. honey
1/2 tsp. salt (or to taste)
1/4 tsp. fresh ground black pepper
1/4 cup good extra-virgin olive oil

Place farro into a medium saucepan and cover with the chicken stock.

Bring to a boil. (Uncovered)

Reduce the heat to a simmer, and cook until tender, about 15 to 20 minutes.

Drain the farro.

Put aside to cool.

Place the farro, cucumber, tomatoes, onion, and peas in a large bowl.

In a small bowl, whisk together the red wine vinegar, dijon mustard, honey, salt, and pepper.

Slowly whisk in the olive oil.

Slowly pour over the cucumber mixture, mixing to combine.

Add the feta cheese, lightly toss again.

Season with more salt and pepper to taste.

It’s that simple!

Goodbye Summer!

Cauliflower Tabouli

Aug. 30
2018

Tabouli salad traditionally features ingredients such as parsley, fresh mint, tomatoes, scallions, lemon or lime juice and olive oil. It is most popular in the Middle East and originates from Lebanon. It is most frequently made with the whole grain bulgur.

The star of tabouli salad is the parsley and the citrus. When combined, their unique flavors seem to compliment each other perfectly. There are many variations of this salad, and the room for improvisation makes it all the more fun! You can use red or green onion, fresh mint or parsley, and just about any vegetable of your choice. Although it is usually prepared with bulgur, there are many versions substituting it for other grains like quinoa or couscous, or as in my recipe, cauliflower.

Fresh off of a visit to my local farmer’s market, I wanted to use as much of my bounty as I could. This salad seemed like the perfect way to do it. I did my recipe research and can now call this one my very own. I am in love with the way it came out, but feel free to make any changes you see fit and you call it your own as well.

What a wonderful salad this is. It feels light, smells super-fresh and tastes delicious. The cauliflower is a great substitute for the bulgur wheat, which makes it truly a vegetarian dish. The dressing has a nice citrus taste and fragrance, and the tabouli is full of herby goodness. It is a perfect make-ahead recipe that will stay pristine in the refrigerator for several days.

This recipe will serve 4-6 people who will love this traditional Middle-Eastern dish and enjoy altering the recipe to their taste each time they make it!

Ingredients for Cauliflower Rice

1/2 medium head cauliflower, grated
1 English cucumber, peeled, seeded and chopped
4 chives, sliced, plus extra for garnish
2 plum tomatoes, diced
1 bunch chopped parsley

For the dressing:

Zest of 1 lemon
Juice of 1 lemon (or 1/2 to taste)
2 tsp. tamari sauce
1 garlic clove, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 tbsp. good olive oil

Grate 1 head of cauliflower into small pieces with a box grater or in the food processor.

Chop the tomatoes, mix with 1 tsp. of salt and transfer to a fine mesh strainer and allow to drain, 15 minutes.

Toss together the cauliflower, tomatoes, cucumber, chives, and parsley.

In a small bowl, mix the lemon juice and zest, tamari sauce, garlic, salt and pepper, and olive oil.

Carefully combine the cauliflower mixture, and the dressing, in small increments until you have it dressed to your liking.

Garnish with chives.

Serve at room temperature.

It’s that simple!

Zucchini Tomato Bake

Jul. 19
2018

New Jersey is also known as the Garden State, and for good reason! Certainly you have all heard of New Jersey tomatoes. Well, we are also known for our blueberries, corn, cranberries, and peaches.

Since we are not a very large state, there is limited land available for farming. For that reason, most of our farming is run by small family businesses. Luckily for us, these families turn out higher quality, more flavorful produce.

New Jersey farmers mostly sell their produce within the state or directly to their local farm stands or farmers markets. These foods are enjoyed by the residents here, and known for their outstanding quality and exceptional taste.

Tomatoes that are grown locally are so delicious because they do not have to be picked when they are green to withstand the long periods of transport. The farmers are able to cultivate varieties of tomatoes that are protected from soil-borne diseases. They are picked when they are vine-ripened and are immediately sold to the local markets.

The best time to buy these wonderful tomatoes is mid-July to the end of September. So, now when I visit my local farmer’s market, I buy a bunch!

I chose this recipe because it’s the perfect time to buy tomatoes and zucchini. It just does not get any better than this, it is topped off with a heavenly layer of cheese that is melt-in-your-mouth good. The basil compliments this dish to perfection.

This recipe is courtesy of Delish.com and will serve 4-5 people who will have high praise for the scrumptious flavor of this delicious yet healthy dish.

Ingredients for Zucchini Tomato Bake

1 pound zucchini – about 3 medium, chopped
1-pint cherry tomatoes, preferably multi-colored, halved
2 cloves garlic
Extra-virgin olive oil, for drizzling
Kosher salt
Freshly ground black pepper
1/3 cup freshly grated Parmesan
2 tbsp. torn basil for garnish