Herbs | Simple By Cindy

Smashed Potatoes and Peas with Lemon and Dill

Jul. 17
2017

I love the long, lazy days of summer which lend themselves to spending more time outdoors and less time in the kitchen. I don’t find myself cooking that much lately, and when I do, I look for quick, simple dishes.

This is one of those recipes I find myself making over and over. It is a new and delicious way to enjoy mashed potatoes. The addition of the peas, chives, and dill make it really unique. I love taking a simple dish like mashed potatoes and doctoring it up until it becomes something special. It is like taking a winter recipe and turning it into a summer delight. What could be better than that?

The majority of time in this recipe is spent boiling the potatoes. You can save time by boiling them ahead. Just to note: these potatoes are intended to be slightly lumpy, which is why they are mashed by hand, along with the peas.

The combination of flavors in this recipe truly makes it special. And you already know what I think about the lemon zest! These potatoes make a beautiful presentation. They are elegant and so perfect for a weeknight summertime side dish. You are going to be overjoyed when you try this recipe! (You can let me know what you think of it by dropping me an email; I would love to hear from you)!

This recipe is courtesy of Finecooking.com. It will serve 4 people who will love this new twist to mashed potatoes!

Ingredients for Smashed Potatoes

1 1/2 lb. of Yukon Gold potatoes
1 clove garlic, chopped
6 oz. (1 heaping cup) thawed, frozen peas
1/3 cup of olive oil
1/4 cup scallions, finely chopped
3 tbsp. dill, finely chopped
2 tbsp. chives, finely sliced
2 tsp. lemon zest
Kosher salt and Pepper to taste

Bring 1 1/2 peeled and quartered Yukon Gold potatoes and 1 clove garlic to a boil in water well seasoned with kosher salt. (I did not even peel the potatoes!)

Cook until tender, 15 to 20 minutes.

Just before draining add the peas and cook until heated through, about 1 minute.

Drain, return to the pot and coarsely mash. Stir in 1/3 cup of olive oil, scallions, dill, chives and lemon zest.

Season to taste with salt and pepper.

It’s that simple! (It really is, isn’t it?)

Citrus Rice Salad

Jun. 30
2017

There are so many wonderful cooking tips out there that will help you become a better cook. Throughout the years, I have always looked for those words of wisdom that will help make the process a little easier. As a result, I have collected quite an array of culinary tidbits. I would like to share several with you and hope you find them useful.

1. When making a salad, you know you should always wash your vegetables. What is equally important, in my opinion, is to dry them. Yup. Dry them really well. No one likes a wet salad.

2. Always dress a salad right before you serve it. Dressing it too early will make it soggy and unappetizing.

3. Many of you store your spices in a shelf near the stove. Don’t! Spices need to be stored in a cool, dark space. Light and heat will cause them to lose their flavor.

4. After boiling vegetables, always plunge them in an ice bath to stop the cooking process. This will ensure you get crisp, beautiful vegetables every time.

5. Never put oil in pasta water. The oil will prevent the pasta sauce from sticking. Also, pasta with ridges or curves is the best to use with sauces because the sauce will stay in the curves.

6. Remove your meat from the refrigerator one hour before cooking. It needs to come to room temperature in order to cook evenly.

7. And one from Ina Garten: For best results when baking, leave butter and eggs at room temperature overnight (yes, she said overnight) . I have always said, refrigeration is over-rated. You don’t need to refrigerate as much as the cookbooks suggest. The authors say it for their own safety reasons, just as they tell you to cook meat to a certain temperature.

8. Always cook your meat 10-15 degrees less than what your cookbook indicates. The meat will continue cooking after you take it out of the oven. If you don’t, you will have unpalatable, overcooked meat.

I will include many more cooking tips in future posts. I hope they help!

Today’s recipe provides an outstanding way to cook rice. It is so light and refreshing. The lemon zest, along with the orange zest, give the rice a bright, fresh citrus flavor that will titillate your taste buds, making them dance with happiness!

This is a must-try. It offers a wonderful start to summer with its natural citrus flavors. It is perfect as an accompaniment to any main dish or just as a snack. I did not use as many onions as the recipe called for, but it came out beautifully.

This recipe is courtesy of Giada DeLaurentis and will serve 4-6 people who will love it so much it may become a family favorite!

Ingredients for Citrus Rice

Rice Salad:

1/2 cup sliced almonds
4 cups low sodium chicken stock
1/2 tsp. kosher salt
2 tbsp. extra-virgin olive oil
2 cups basmati rice, rinsed
3/4 cup chopped fresh felt leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions

Vinaigrette:

1/2 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice (about 1/2 orange)
3 tbsp. freshly squeezed lemon juice (about 1 lemon)
2 tbsp. soy sauce
1 tbsp. honey
1 1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper

Heat oven to 350.

Place oven rack in the center of the oven.

Arrange the almonds in a single layer on a baking sheet. Bake for 5-6 minutes until golden brown.

Cool completely, about 15 minutes.

In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat.

Stir in the rice. Cover the sauce pan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes.

Remove the pan from the heat and let sit for 5 minutes.

Using a fork, fluff the rice and place in a large serving bowl.

Add the parsley, orange zest, half the lemon zest, green onions, and 1/3 cup of the almonds.

citrus rice rice parsley green onions lemon zest

Toss well.

In a blender, combine the olive oil, orange juice, lemon juice. soy sauce, honey and cumin.

Blend until smooth. Season with salt and pepper to taste.

Pour the vinaigrette over the rice mixture and stir well.

Garnish with the remaining lemon zest and almonds.

It’s that simple!

Lemony Pasta

Jun. 9
2017

I am sure you know by now the reason this particular recipe caught my eye. Yes, the word lemon in the title gets me every time.

As I read through the ingredients, I became intrigued with the use of mashed chickpeas in a pasta dish. Chickpeas, lemon and pasta -hmm-I definitely wanted to give it a try. I really wasn’t surprised how well these ingredients blended with each other. It was more than just good; it was wonderful! The author gives you the option of starting out with dried chickpeas, soaking them and cooking them. I made it easy, for myself and used canned chickpeas. I am sure it was just as enjoyable.

This delicious side dish is so easy to prepare. I know there are a lot of ingredients, but once you measure them out, it comes together quickly. It is not as lemony as you would think, and has the perfect blend of flavors. The pasta, when combined with the butter, cheese and chickpeas, is perfection at its best. The result is a light, flavorful dish you will love. Make this recipe soon; you won’t regret it!

This recipe is courtesy of New York Times/Cooking. It says it will serve 2 people, but I think it will serve 3-4 people who will enjoy this wonderful combination of ingredients.

Ingredients for Lemony Pasta

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli
or other short sturdy pasta
2 cups cooked chickpeas, homemade or canned, rinsed and drained (save the liquid)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tbsp. finely chopped rosemary leaves
Pinch of chili flakes, plus more if needed
1 1/2 cups chickpea liquid or pasta water
3 cups fresh parsley leaves ( I used half)
2/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 tbsp. unsalted butter
Finely grated zest of 1/2 lemon (I used the juice as well)
Freshly ground black pepper to taste

Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is just shy of al dente (it should be slightly underdone because it will finish cooking in the sauce).

Save 1 1/2 cups of pasta water. Drain the rest.

While pasta is cooking, prepare the chickpea sauce: Place the chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half crushed.

Heat the oil in a 12-inch deep skillet over medium heat. (Use a deeper skillet than I did! It will be much easier!)

Add the garlic cloves and fry until they are golden brown (this happens very quickly so watch carefully), about 1- 2 minutes.

Stir in the onion, rosemary, chile flakes, and a pinch of salt.

Cook, stirring occasionally, until the onion is soft, about 10 minutes.

Stir in the chickpeas and the cooking liquid (you can use either the chickpea liquid or the pasta water).

Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

Stir in the pasta and the parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes.

Quickly toss in the cheese, butter, lemon zest, lemon juice (if using), black pepper to taste, and salt if needed.

Drizzle with olive oil and shower with additional cheese before serving.

It’s that simple!

Kale Puttanesca

May. 30
2017

Now that the weather is finally cooperating and there are warm and beautiful days ahead, we can start eating healthy again. Of course, bathing suit season is right around the corner, which provides an enticing incentive!

Eating healthy means carefully planning what you consume. Nutrient-packed foods, such as whole grains, lean protein and fruits and vegetables are essential components of a healthy diet. You should alternate your vegetables to make sure you are getting a balance of nutrients by eating a mixture of colors, like spinach and kale, green and yellow squash and red and yellow bell peppers. Variety is a good way of knowing you are getting all the nutrients you need. And, of course, drink lots of water (but I know you already know that).

This recipe is a good way to start eating healthy. The whole wheat pasta is a good choice, but be careful and read your ingredients. I discovered an even better choice. For this recipe I used Ezekiel Food for Life Sprouted Grain Pasta -Spaghetti. You can actually pronounce and understand each ingredient. It is an all natural pasta I heard about from researching nutrition and all natural ingredients. There are a lot of foods out there which contain bad food additives. Read the labels carefully!

Whichever pasta you choose, I am sure you will be making this recipe again and again. After all, who doesn’t like puttanesca sauce? Easy-peasy!

This recipe is courtesy of allrecipes.com and will serve 4 people who will love this new way of eating kale!

Ingredients for the Kale Puttanesca

1/2 (16 ounce) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 ounce) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
2 cups coarsely chopped kale
1 (4 ounce) can sliced black olives
1/2 cup grated Parmesan cheese, or to taste

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente;drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes.

Cook and stir until the onion has softened and begins to turn golden brown, about 5 minutes.

Stir in capers, anchovy fillets.

Bring to a simmer.

Stir in diced tomatoes and kale, and simmer over medium-low heat until wilted and tender, about 5 to 6 minutes.

Once pasta has been cooked and drained, stir into the puttanesca along with the black olives.

Toss and sprinkle with grated Parmesan cheese before serving.

It’s that simple!

Spiced Orzo with Spinach

May. 11
2017

This is a lovely Mediterranean style side dish that can accompany any main course. I happened to come across it searching for “orzo” recipes. Orzo is a short cut pasta, and looks like a thick piece of rice. It is a very versatile pasta, as it can be used in soups, salads, casseroles, or simply alone.

The combination of spices caught my eye. Cumin and coriander are found in many Middle Eastern cuisines. You rarely see them in a pasta dish. I just learned that coriander is the seed of a cilantro plant. I am just a wealth of information today!

I loved this recipe. The spices blended perfectly and the result was a savory and delightful pasta. It is very simple to prepare. The orzo and spinach cook quickly. Just watch the spinach closely; you do not want to overcook it. Set your timer! I do not like cilantro, so I used parsley for this recipe.

This recipe is courtesy of Cookstr.com and will serve 6 people who will be thrilled with the spices in this wonderful dish.

Today’s Hint: Place a wooden spoon over a pot to prevent the water from boiling over.

Ingredients for Spiced Orzo with Spinach

8 oz. orzo
1 1/2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of cayenne
6 oz. baby spinach leaves, washed, but not dried
4 tbsp. chopped cilantro or parsley
Kosher salt and freshly ground pepper

Bring a large pan off salted water to a boil.

Add the orzo and cook until tender, according to package instructions.

Meanwhile, heat the olive oil in a large saucepan over medium heat.

Add the onion and cook, about 3 minutes, until softened.

Stir in the garlic, coriander, cumin, and cayenne, if using, and cook for 1 minute more.

spicey orzo oinioons, garlic, coriander, cumin

Stir the spinach (with the water clinging to its leaves from washing) into the saucepan.

Drain the orzo well, shaking off any excess water.

Add the orzo to the spinach mixture and mix well.

Stir in the cilantro (or parsley) and season with salt and pepper.

Transfer to a serving bowl. Serve hot or cooled.

It’s that simple!