Herbs | Simple By Cindy

Marinated Mozzarella with Tomatoes

Jul. 12
2018

Now that my herbs are beautiful and bountiful, I get great pleasure in using them in all my recipes. I never got around to planting my full vegetable garden this year. Not happy about that. On the bright side, I planted more herbs than usual this year. For some reason, much to my excitement, they are bigger and lusher than they have ever been!

My vegetables and herbs are planted the same way every year, but turn out different each time. Some years they flourish superbly, and some years they do not. If any of you can tell me why I would so appreciate it. I just don’t get why. Nevertheless, this year I am a happy gal. I would love to pass on any good suggestions, but I am at a loss.

I have posted similar recipes to this one in the past. Reading over several recipes for making a tomato mozzarella salad, there were many that caught my eye, especially the ones that marinated the cheese before serving. Many of you probably have been doing this for years. This was my first try, and the result was so outstanding I knew I had to share.

What makes this so special is the way mozzarella really soaks up the essence of the seasoning. The fresh basil leaves make a huge difference in how the marinade will taste. So do not skimp on the basil leaves! It may sound like a lot, but trust me, just go for it. The lemon zest and juice add a nice fresh flavor and the balsamic vinegar adds a perfect zing to it all. There is nothing better than marrying fresh tomatoes, mozzarella, basil and balsamic vinegar.

This recipe will serve 6-8 people who will bask in the deliciousness of a new way of making this classic recipe.

Ingredients for Marinated Mozzarella and Tomatoes.

1 1/2 pounds bocconcini or pearl mozzarella cheese
1/2 pound cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped, plus 6-8 whole leaves for garnish
3 tbsp. balsamic vinegar
Zest and juice of 1 lemon
3/4 cup of good olive oil
1 tsp. kosher salt
1/2 tsp black pepper.

In a medium bowl, combine olive oil, chopped basil, lemon juice and zest, balsamic vinegar salt, and pepper.

Add mozzarella balls to the mixture and pour into a 9x 13-inch pan.

Place saran wrap around the pan and place in refrigerator to marinate for at least 1 hour or more.

Remove from refrigerator and return mixture to a bowl.

Add the tomatoes; toss to coat.

Transfer to a serving dish and top with whole basil leaves.

It’s that simple!

My herb garden

Homemade Rice Pilaf

Jul. 9
2018

This is the 3rd year anniversary of my blog! I simply cannot believe it! It has gone so fast and I have loved every minute I put into it. I want to thank you all for following me, even after I had to take a break when I remodeled my kitchen. I see all those familiar names on Facebook, and I feel like I know some of you. I am so grateful to everyone who shares my passion for cooking.

I love to read recipes and cookbooks. I devour them actually, which is why I have such a large collection. I know now that most people get their recipes off the internet nowadays. I do that as well, however, I know I will never stop buying cookbooks. I love to turn the glossy pages, see the covers and adore looking at the beautiful pictures that accompany them.

I read every book from front to back and mark the recipes I would like to try. I copy the recipe I am going to use so there is no chance I get my cookbooks dirty while I am making it. Before I did that, my cookbook pages, especially the ones I used repeatedly, became worn and dirty and yellow. But, not anymore! They stay clean and crisp and always feel brand new.

Usually, when I find a recipe I would like to use, I also search the internet for similar recipes. Then I write down all the ingredients I would like to add and make it my own. It takes time and effort, but I enjoy doing this and feel especially accomplished when my recipe turns out to be, as we call it in my home, “blog-worthy”. Sometimes it takes many tries to do this, and I have certainly made countless recipes that have ended up in the garbage.

This recipe is definitely blog-worthy. The chicken broth and onion soup flavoring provide an enormous amount of flavor. The peppers give it a sweet touch and the herbs add a savory hardiness. The parsley adds a beautiful color and depth of fragrance. Everyone here loved it. It is a must try!

This recipe will serve 5-6 people who will be wowed by this hearty, delightful dish.

Ingredients for Rice Pilaf

2 cups long grain white rice
1 medium yellow onion, chopped
1 cup celery, chopped
4 mini sweet peppers, 2 red, and 2 orange or yellow
2 tsp. fresh thyme, (about 4 sprigs), chopped
1 tsp. fresh sage, (about 5-6 leaves), chopped
8 tbsp. (1 stick) butter, cut into cubes
5 cups chicken broth
2 packages onion soup mix
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. parsley, chopped

In a large skillet, over medium-low heat, melt the butter.

Turn the heat to medium-high and add the rice and onions and cook until rice is browned and onions are translucent, about 5 minutes, stirring constantly.

Add the celery and sweet peppers, and cook about 3-4 minutes.

Pour in the chicken broth, 2 packages of onion soup mix, and stir in the thyme and sage.

Cover and reduce heat to low or simmer.

Let cook for 30-40 minutes, until liquid is absorbed.

Remove from heat and let stand, uncovered, for 10 minutes.

Fluff it with a fork.

Transfer to serving platter, dress with parsley and serve warm.

It’s that simple!

Herbs from my garden

Pasta with Roasted Tomatoes and Asiago Cheese

Jun. 28
2018

I am always in need of a light summer side dish. Chicken, burgers and hot dogs are summer barbeque classics, but you have to switch up the side dishes or it gets a little repetitive. It is hard to find something to compete with heavy sauce and rich meats. With all the fresh and beautiful produce available in the summertime, you can make a light and complementary dish that your guests will think is perfect.

Coleslaw and potato salad are some of the usual expected sides. But you have to be careful when preparing them. You can lighten these dishes up by using less mayonnaise, more apple cider vinegar, dijon mustard or whole grain mustard. These ingredients provide a refreshing twist on these classic salads. My own recipe for a wonderful potato salad is coming soon!

You can also grill some vegetables with a little olive oil, lemon juice and zest, salt, and pepper. Make a vinaigrette to toss it in and top it off with a little Parmesan, feta, or Asiago cheese.

For this recipe, I roasted sweet grape tomatoes. I look forward to this every year when the tomato season arrives. If you have the time, slow roast grape tomatoes. The steady heat transforms the tomatoes into warm, caramelized morsels that burst with flavor when you bite down. You can pair them with pasta, as I did for this recipe, as well as chicken, salads, or other vegetables. It is hard to resist eating these right from the pan. Heat your oven to 225°F, toss with a little olive oil. salt and pepper and bake for 3 hours. And yes, it is worth turning on your oven in the summer to do it.

As per usual, the ingredients for this recipe are simple, yet they add complexity to the flavor in each bite. The basil pairs perfectly with the tomatoes, giving them a savory deliciousness, and the Asiago cheese adds a velvety essence. The result is an ideal side dish that can accompany any main course.

This recipe will serve 4 people who will delight in this mouth-watering, savory summer side.

Ingredients for Tomato-Basil Pasta with Asiago Cheese

2 cups grape tomatoes, cut in half
1 pound orecchiette pasta, or any pasta of your choice
2 garlic cloves, chopped, plus 1 set aside.
2 tbsp. olive oil, plus 2 tbsp. set aside
1/4 cup fresh basil leaves, julienned
Zest of 1 lemon
Juice of 1 lemon
3/4 cup Asiago cheese, plus 1/4 cup set aside
1 tsp. kosher salt, plus 1 tsp. set aside
1 tsp. freshly ground black pepper

Preheat oven to 400°F.

In a bowl, toss tomatoes with 2 chopped garlic cloves, 2 tablespoons olive oil, basil, 1 teaspoon kosher salt and 1/2 teaspoon pepper.

Place on a baking sheet lined with parchment paper and roast for 20-30 minutes.

Cook pasta in well salted boiling water 2 minutes less than package instructions.

Reserve 1/2 cup of pasta water, and drain.

While pasta cooks, heat 2 tablespoons of olive oil in a nonstick skillet over medium heat.

Add the remaining garlic clove.

Cook for 1 minute.

Toss in the tomatoes, lemon zest and juice, and the remaining garlic clove.

Cook for 2 minutes.

Toss in the pasta and half of the reserved pasta water.

Add the remaining Asiago cheese and basil.

Continue to cook, until pasta water is absorbed.

Add more pasta water, until you get the thickness of sauce you prefer.

Transfer to a serving bowl, top with remaining Asiago cheese, and serve immediately.

It’s that simple!

Zoodle “Pasta” Salad

Jun. 18
2018

We just finished planting our flower garden, it is growing fast and coming out so beautifully! It may seem strange to rejoice when it rains in the summer, but I know my flowers are getting watered sufficiently. Through all my years of gardening, I have learned that rainwater has something special in it. It just makes my plants look that much more magnificent. All my hard work is starting to pay off. Now everyday I can look forward to watching them grow and flourish. I have a balcony off of my bedroom where I can drink my coffee and enjoy the charming view.

I have not planted this year’s food garden yet. I am hoping it is not too late, because I love to watch it grow as well. Usually, I plant tomatoes (which never seem to do well), cucumbers, green onions, cauliflower and kale. I never plant zucchini, because, well, I’m just not fond of it. My family enjoys it, however, I seldom prepare it.

This recipe changed my mind. The zucchini noodles are not cooked. I was surprised, but realized after tasting this dish, that it was the consistency of the cooked noodles that I disliked. These noodles were crunchy and I found that more to my liking, as the added salt made them taste much less watery. I also cheated and bought the already spiralized zucchini in my supermarket and you should too! It makes things so much easier.

It does not get any simpler than this recipe. There is no cooking involved, (perfect for a warm summer day, especially if you are short on time). The recipe did not include the time needed for toasting the pine nuts, but it does not take long.

I loved everything about his wonderful salad. It has the perfect amount of freshness to it for the summer. The ingredients are light and yet delicious and combined very nicely together. The lemons gave it a nice zing, and the honey added a pleasant sweetness to it. Everything about this dish is enjoyable. A “must try”, especially if you love zucchini.

This recipe is courtesy of Cuisineathome.com and will serve 4 people who will savor the refreshing taste of this pleasant salad!

Ingredients for Zoodle “Pasta” Salad

3 zucchini, spiralized
1 tbsp. kosher salt
Zest of 1 lemon
Juice of 1 lemon
3 tbsp. olive oil
1 tbsp. garlic, minced
1 1/2 tbsp. honey
1 cup basil, torn
1/2 cup pecorino cheese, grated
1/4 cup toasted pine nuts

Toss zucchini and salt in a strainer set over a bowl.

Let sit 20 minutes.

Preheat your oven to 400°F, and place the pine nuts in for 7-8 minutes.

Meanwhile, in a medium bowl whisk together the lemon zest, lemon juice, olive oil, garlic and honey.

Season with salt and pepper.

Rinse zoodles; dry in a salad spinner.

Toss together zoodles, basil, pecorino cheese and toasted pine nuts.

Dress with vinaigrette.

Serve immediately.

It’s that simple!

Lemon Orzo with Gruyere and Peas

Jun. 7
2018

I love watching plants grow inside and allowing their beautiful vibrant colors to fill up a room. Unfortunately, I do not have a green thumb, so I do not have as many plants in my home as I would like. As I have mentioned before when talking about my indoor plants, although I give it my all, most of them inevitably die.

Last year for Mother’s day, my cousins gifted me a lemon tree. I had just renovated my kitchen, and the new tree complemented the theme. Loving lemons the way I do, it was one of the most thoughtful gifts I had ever received. My joy and appreciation was quickly overtaken by fear, I was scared to death I would kill my tree.

Much to my surprise and careful nurturing, that lemon tree is still living in a bright sunny place in my kitchen and I have even gotten some lemons from it! To this day, I love my lemon tree and give it all the attention and care it needs.

When I saw this recipe, I couldn’t wait to try it so I could use one of the lemons from my beautiful tree in it.

This dish is as easy and comforting as it gets. The orzo is first toasted to a nutty goodness and then cooked in chicken broth. It absorbs the flavor of the broth, so it comes out delicious and tender. The peas give it a hint of sweetness and beautiful color. The lemons deliver the right amount of twang and the gruyere cheese adds a savory wholesomeness. The result is a mouthwatering, creamy pasta dish everyone will love.

This recipe will serve 4-6 people who will devour this dish of hearty, scrumptious perfection.

Ingredients for Lemon Orzo with Gruyere and Peas

2 cups dry orzo pasta
2 tbsp. olive oil
2 cloves garlic, minced
1/2 yellow onion, chopped
4 cups chicken broth
4 sprigs fresh thyme, leaves removed and chopped
Zest of 1 lemon
Juice of 1 lemon
1 1/2 cups frozen peas, thawed
1 cup grated gruyere cheese
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper