Herbs | Simple By Cindy

Cucumber Noodle Salad with Basil, Green Beans and Peanuts

Sep. 1
2016

Ramen noodles are all the rage now. They are a Chinese-style wheat noodle that has become increasing popular in the United States.

I was not sure if I would like ramen noodles. Well, after experimenting with this recipe, I’ve now jumped on the ramen noodle bandwagon. The possibilities for them are endless.

I decided to try this recipe because it contained some vegetables and herbs I had in my garden, specifically cucumbers and basil. This recipe seemed perfect.

I could not find raw peanuts, so I bought unsalted peanuts, cooked them according to the recipe and they were delicious.

This recipe was simple and was on the table in no time. The dressing was wonderful. You might want to try adding a little fresh lemon or lime juice. That would really brighten up the flavor as well.

I enjoyed this recipe from http://www.food.com. The recipes says it serves 2 people, however I think it serves 3-4 people all of whom will be very pleased.

1 English cucumber ( I used 2 regular cucumbers, peeled and seeded)
6 ounces green beans
3 ounces scallions ( about 2-3)
2 garlic cloves, chopped
1 ounce fresh basil (about 3-4 large leaves
1 lime
2 tbsp. tamari sauce oil
2 tsp. toasted sesame oil
2 tsp. sugar
2 1/2 ounces dried ramen noodles
1 ounce raw peanuts
2-3 tbsp. safflower or vegetable oil

Halve the cucumber lengthwise (and take out the seeds if you are using a regular cucumber).

Thinly slice into half moons.

cucumber noodel cumcumbers halved mooned

Trim green beans and break into 1-inch pieces.

Cut roots off scallions and thinly slice, separating the green tops and scallion whites.

Peel and finely chop garlic.

Cut basil into thin pieces.

Halve the lime lengthwise and squeeze juice into a small bowl.

Add the tamarin sauce, sesame oil, and 2 tsp. of sugar and stir until sugar dissolves. Set aside.

Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until green beans are bright green, about 2-3 minutes. Drain and set aside.

cucumber noodle noodle and beans cooking

Heat 2-3 tbsp. vegetable oil in a large skillet over medium-high heat.

Add peanuts and cook, stirring constantly, until golden, about 2-4 minutes. Using a slotted spoon, transfer to a bowl and season with salt.

Add garlic and scallion whites to the skillet and cook on medium-high heat for about 1 minute.

Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.

Add the ramen noodles and green beans and toss to combine.

Whisk the tamari mixture and add it to the skillet, along with the basil.

Cook, tossing frequently until basil starts to wilt and liquid is reduced and coats the noodles, about 2 minutes.

Serve, topped with green scallions and fried peanuts on top.

It’s that simple!

Skillet Chicken Thighs

Aug. 17
2016

Just a reminder that I am undergoing a kitchen renovation, so I will not be posting as much as I usually do. I am truly missing cooking and posting!

Stay with me, the best is yet to come.

This recipe is a quick and easy way to get dinner on the table.

Cooking with chicken thighs (instead of breasts) are always a way to ensure that you will be getting tender, juicy meat. Unless you overcook them, they always come out beautifully.

Just follow this recipe and you will have a simple, delicious meal on the table in minutes.

I always try to include the dried alternative to herbs, but it is summer, so you should try to use fresh herbs whenever possible.

See my post, http://www.simplebycindyblog.com/simple-herbs/ to grow your own.

These chicken thighs were so succulent, accompanied by a perfect sauce that is uncomplicated and scrumptious. This is a wonderful, healthy meal you “must try” for any weeknight dinner. It will serve 4 people.

Ingredients for Chicken Skillet

2 tbsp. extra-virgin olive oil
6 boneless, skinless chicken thighs
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 onion, thinly sliced
8 ounces fresh mushrooms
2 red bell peppers. thinly sliced
2 cloves garlic, chopped
4 sprigs fresh oregano, or 2 tbsp. dried
1 cup chicken broth
1 (14 oz.) can crushed tomatoes
4 large leaves fresh basil, or 1 tsp. dried

Heat olive oil in a large skillet over medium heat.

Season chicken on both sides with salt and pepper and cook until golden brown each side, about 7 minutes each side. Transfer to a plate.

In the skillet, add onion and peppers. Sauté until softened, about 5 minutes.

Add mushrooms. cook for about 2 minutes.

chicken skillet onions peppers and mushrooms

Add garlic and cook for 1 minute.

Deglaze pan with chicken broth and crushed tomatoes. Add oregano.

chicken skillet chicken broth and crushed tomatoes

Bring to a boil.

Reduce heat to simmer and let it cook for 10-15 minutes.

Return chicken to pan, spoon sauce over it and let it cook for 10 minutes.

Remove from heat and garnish with basil.

It’s that simple!

Penne with Fresh Tomatoes, Basil and Mozzarella

Aug. 2
2016

This pasta recipe is yummy to the last bite.

It is very easy to make and most of it’s ingredients you have in your pantry. There is no need to run to the grocery store for this one.

I used tomatoes on the vine for this recipes well as yellow and red cherry tomatoes. Of course, if you have some tomatoes growing in your garden, well, that is even better!

Make sure you watch the garlic. Set your timer so it doesn’t burn (1 minute). The tomatoes cook up pretty quickly as well, so be careful not to cook them until they are mushy. You want them soft, but intact. Remember they will cook after you take them off the heat and again when you add the hot pasta.

This dish is great as a side or as a main dish. It presents beautifully and would be perfect for company as well.

This recipe is courtesy of Emeril Lagasse. I did make one change with the addition of red and yellow cherry tomatoes. It will serve 4-6 very satisfied people.

Ingredients for the Penne with Tomatoes, Basil and Mozzarella

1/4 cup extra-virgin olive oil plus 2 tbsp. divided
1 1/2 tbsp. chopped garlic
2 cups chopped tomatoes
1/2 pint red cherry tomatoes
1/2 pint yellow tomatoes
1 pound penne pasta
1/2 cup shredded basil
1/4 cup of kosher salt, for boiling pasta, plus 1 tsp. reserved
1/2 tsp. freshly ground black pepper
3/4 pound fresh mozzarella, sliced or cubed
1/2 cup grated Parmigiana-Reggiano

Bring a large pot of water with 1/4 cup of kosher salt for the pasta.

Meanwhile, prepare your sauce.

In a large skillet, heat 1/4 cup of the olive oil.

Add the garlic and cook for 1 MINUTE.

Add the tomatoes and cook them for 3-5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted water for 12 minutes.

Drain the pasta.

Add the pasta and basil in the pan with the tomatoes and toss.

Season with remaining salt and pepper.

Place in serving bowl, and distribute the fresh mozzarella and grated Parmesan over it.

Drizzle remaining olive oil over and serve immediately.

It’s that simple!

Grilled Corn Salad with Chiles, Basil and Lime

Jul. 25
2016

Summer’s here and the season is ripe with beautiful corn. There is nothing more satisfying to me than going to my local farmer’s market and buying fresh corn.

I have always prepared it the same way, grilled and seasoned with salt and pepper.

I researched several recipes for grilled corn salad. I loved this one because of the combination of chiles and lime. I am a lover of lime dressing, so this seemed to be perfect.

It is a delicious side dish that has the exact combination of “hot and tangy”. The chiles can make it very hot, so be careful when adding them. I removed the seeds (which, if left in, would make it even hotter) and it still had a “kick” to it. I will leave that up to you.

Please try to use fresh herbs in the summer if you can. It makes a world of difference to any meal.

This recipe is courtesy of Hugh Acheson, from his book, The Broad Fork. It serves 4 people some of which will need a bit of cold water while eating!

Ingredients for Grilled Corn Salad with Chiles, Basil and Lime

4 ears of fresh corn, grilled and shucked
2 red or green jalapeños
4 tbsp. olive oil
1 tsp. sea salt, (I used kosher salt)
1 cup fresh basil leaves, torn or cut into small pieces
2 tbsp. freshly squeezed lime juice

Light your grill or grill pan and let it get really hot.

Place the corn and the jalapeños on a baking sheet and brush with 2 tablespoons of the olive oil.

Season the corn and chilies with salt, and place them directly on the grill. Cook for 4-5 minute, turning halfway through, until well charred.

Remove the corn and chilies from the grill and set them aside to cool.

Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a large bowl.

Finely chop the jalapeños, discarding the stem (it is up to you whether to use the seeds; the seeds will increase the heat).

Add the basil, salt and lime juice to the corn.

Slowly add the jalapeños, a small amount at a time, to achieve the desired level of heat.

Taste, and add more salt, if needed.

Toss in the remaining 2 tablespoons of olive oil and mix well.

Let the salad sit for 30 minutes at room temperature.

Place in serving bowl and serve.

It’s that simple!

Spring Pea Pasta with Ricotta and Herbs

Jul. 11
2016

This dish is outstanding in every way. It is light, with seasonal favorites of sugar snap peas and sweet peas.

The ricotta cheese combines with the pasta water to make a delicate, creamy sauce, which is enhanced by the addition of the herbs.

It is a simple, one-pot side dish that is perfect for any summer dinner. My family loved it and enjoyed the leftovers the next day.

Today’s hint: Reserve extra pasta water and keep it in the refrigerator to heat it up the next day. This will ensure the integrity of the pasta and keep it tasting freshly made.

This recipe is courtesy of Southern Living and says it will serve 4 people. Since I had enough for the next day, I would say it serves 4-6 people.

Make this dish now, you will love it!

Ingredients for the Spring Pea Pasta with Ricotta and Herbs

4 quarts water
1/4 cup kosher salt (for the pasta water)
8 ounces short pasta
2 (8-oz) pkgs. sugar snap peas
1 (13-oz) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley
2 tbsp. (1 oz.) salted butter
2 tbsp. thinly sliced fresh chives
2 tbsp. chopped fresh tarragon

Bring 4 quarts water to a boil in a stockpot over high heat.

Add 1/4 cup of salt; return to boil.

Add pasta, stirring occasionally, until al dente, about 8 minutes (or 3 minutes less than than package directions).

Stir in sugar snap peas, and cook for 2 minutes.

Add in sweet peas and cook for 1 minute.

Reserve 1/2 cup of cooking water,plus more if you are going to heat it up the next day.

Drain pasta mixture.

Return pasta to pot.

Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water.

Stir to coat.

Serve immediately.

It’s that simple!