Pasta | Simple By Cindy

Smokey Couscous

Oct. 15
2018

I often use the word savory when describing the taste of various dishes. But how many people really know what it means?

Savory is used to describe a dish that is full of flavor. It also refers to a taste that contrasts something sweet. A flavorful bite is hard to describe, so it is difficult to truly understand what savory tastes like unless you have experienced it. Savory not only describes an appealing taste, but also something alluring in appearance or aroma. If you are a good cook, you know it the minute you taste it. If you were to describe foods that are sweet, cakes, fruit or candy would come to mind. When it comes to savory… it’s just not that easy.

If you have ever eaten aged meats or cheeses, like salami or Parmesan cheese, you have eaten something savory. A simple spice like fennel, cumin coriander or paprika added to your recipe will make it taste savory. If you’re thinkinking marjoram, tarragon, or thyme you are correct. Desserts can be savory too! Just add cinnamon cloves or nutmeg.

Best known for its culinary influence, savory is used year round. Summer savory has a spicy aroma that is pungent or peppery and is milder than that of the winter.

So, since we are speaking of savory, this recipe meets that description perfectly! This dish is bursting with tons of flavor. There are so many and they combine beautifully to make this a truly mouth-watering side.The smoked paprika stimulates curiosity in your taste buds. The olives and roasted peppers provide a rich, wonderful mix of taste and texture.I did not use the smoked almonds but feel free to put them it. I also used parsley instead of cilantro, since I am not a fan of it. This side was so absolutely delicious, I could not stop eating it. It is definitely going on my Thanksgiving menu.

This recipe is courtesy of Simple, by Diana Henry, and will serve 6 to 8 people who will be amazed by this scrumptious and piquant dish.

Ingredients for Smoky Couscous

1 1/4 cups couscous
1 1/4 cups boiling chicken or vegetable stock, or just boiling water
1/4 cup olive oil, divided
1 large onion, very finely sliced
2 garlic cloves, minced
1 1/2 tsp. smoked paprika
Juice of 1 lemon
2 tbsp. extra virgin olive oil
1//3 cup pitted green olives, coarsely chopped
2 1/2 tbsp. smoked almonds, coarsely chopped
A few roasted bell peppers from a jar, torn or chopped (optional)
Leaves from a small bunch of cilantro, chopped
Salt and pepper

Sprinkle the couscous into a bowl, pour the hot stock or water over it, and add half the regular olive oil.

Cover with plastic wrap and let it stand for 15 minutes.

Heat the remaining regular olive oil in a skillet and saute the onion over medium heat until soft and golden.

Add the garlic and smoked paprika and cook for a further minute.

Fork the couscous through. It should be fluffy, and not wet (if it is dry, add no more than 3 tablespoons extra stock or water and let it stand for a little longer).

Fork the onion mixture into the couscous.

Add the lemon juice, extra virgin olive oil, olives, almonds, bell peppers (if using), and cilantro.

Season with salt and pepper.

Gently toss together and serve warm or at room temperature.

It’s that simple!

Chicken Scarpariello

Sep. 13
2018

Whoa! Summer has come and gone so fast! Just as you get used to having the warmth of the sun on your skin, it’s gone and it is September already. September and October are now usually rather warm months. Although many future brides still prefer May and June, I think September and October are perfect wedding months. When my boys were growing up, May and June were beautiful. Spring these past few years have been colder. You wait in excitement for the beginning of spring to bring warmth, but it seldom has.

These past couple of years the return to school months have beautiful days and nights. Of course, we don’t get to enjoy them as much. I used to tell everyone that September through June is a roller coaster ride. Then you get off the roller coaster and absorb the beautiful days of summer, never wanting it to end. I remember my mother and aunts telling me time goes by so much faster as you age. How right they were.

Fall and winter brings back school and holidays. Getting the kids up, shopping, entertaining, and cleaning up is a lot of work. I have some advice for the young mothers out there. Try to be in the moment. See the laughter and joy in every minute with your children. Before you know it, they are off to college. You will look back to their younger days and wish you could have it all back. Then, you make peace with it. But time races on, faster than it did before.

Speaking of the holiday season, I thought this recipe would be perfect for a main course. If you do your mise-en-place (prep) it doesn’t take that long to do. The chicken and sausages are browned and caramelized which lends a blissful sweetness to it. The cherry peppers pack the perfect amount of heat to contrast it without overpowering the other flavors. I love this recipe and will be making it for the holidays this year.

This recipe is loosely adapted from another recipe. I researched to find the author, but I couldn’t. If anyone recognizes this, please let me know. I would love to give them the credit they deserve. This lovely main dish will serve 10-12 people who will relish in its unique combination of flavors.

Ingredients for Chicken Scarpariello:

8 boneless, skinless chicken thighs, sliced
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 cup all-purpose flour
1/4 cup good extra-virgin olive oil, divided
4 garlic cloves, chopped
4 ounces (about 3) portabella mushrooms, roughly chopped
4 beef sausages, casing removed and sliced into 1-inch slices
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
3 hot cherry peppers from a jar, drained and chopped
8 fresh basil leaves, julienned or chopped, plus. 4 for garnish
3/4 cup good white wine
1 (28-ounce) can tomatoes
1 pound orzo, or couscous, cooked according to package directions

Preheat oven to 350F.

In a medium bowl, mix flour with 1 teaspoon of salt and 1/2 teaspoon pepper. Place chicken slices into the flour and toss to coat.

In a large skillet, heat half of the olive oil.

Place chicken slices in and cook over medium-high heat until just browned on both sides.

Take off heat and place in cast iron pot or extra-large baking dish.

Add remaining olive oil to the skillet and heat.

Add the mushrooms and cook until they have released their liquid and all the liquid has cooked out, about 5 minutes.

Stir in garlic.

Cook for 1 minute.

Place the sausage slices into the skillet and saute for 4-5 minutes, or until you see them just turning brown.

Season with remaining salt and pepper.

Toss in the red and yellow pepper, onion, cherry peppers.

Saute for 5 minutes until the vegetables start to wilt.

Stir in chopped basil.

Pour in the wine and let it cook down, about 5 minutes.

Stir in the canned tomato.

Take off heat and add mixture to the chicken.

Place in oven and let it bake, uncovered for 25 minutes.

Serve over couscous.

Garnish with basil leaves.

It’s that simple!

Three-Bean Pasta Salad

Aug. 2
2018

“Beans, beans, they’re good for your heart”. Never were truer words spoken. I absolutely love beans, especially when they are prepared from scratch. But I am no snob, I will eat them any way, fresh, frozen or canned. These tasty little legumes are one of the most versatile foods out there and are now considered a powerfood!

There are so many different kinds to choose from. There are black, navy, kidney, and pinto, to name a few. Beans are a healthy source of nutrients; they are high in fiber, protein, iron, vitamin B, zinc (which promotes eye health), potassium, magnesium and antioxidants. I recently learned they are known to help lower the risk of heart disease, colon cancer and help to maintain weight.

If that isn’t enough evidence that you should begin adding some more beans to your diet, consider this; they are very hardy, making you feel full and keep away hunger. Beans are the perfect meat substitute if you are weight conscious, and let’s face it, who isn’t looking to lose a couple of pounds? You can prepare them as an appetizer, snack, side or main dish.

This salad combines three beans beautifully. The green beans and celery provide crunch and vibrance. The pasta ups the carb presence, which makes it perfect for a main dish. It is dressed so uniquely and elegantly, making this salad unrivaled in taste and texture. This is a “must try”!

This recipe is courtesy of Southernliving.com and will serve 8 people who will love eating their beans in this unique, flavorsome presentation.

Ingredients for Three-Bean Pasta Salad

8 ounces uncooked small shell pasta
8 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1/2 cup thinly sliced celery (about 1 stalk)
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1 small shallot, minced
3 tbsp. rice wine vinegar
1 tsp. lemon zest
2 tbsp. fresh lemon juice (from 1 lemon)
1 tsp. Dijon mustard
1 tsp. honey
3/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced chives

Cook pasta according to package directions with salted water.

Cook the green beans and celery in salted water to cover until tender-crisp.

Plunge into ice water to stop the cooking process, drain.

Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.

Combine shallot and vinegar in a medium bowl; let stand about 5 minutes.

Add lemon zest, lemon juice, Dijon mustard, and honey, stirring with a whisk.

Gradually whisk in the oil until well combined; pour over bean mixture.

Sprinkle with salt and pepper.

Toss gently.

Sprinkle with chives, and serve immediately.

It’s that simple!

Good morning, sunshine!

Browned Butter Pasta with Broccoli and Red Pepper

Jul. 16
2018

Finally, into summer full blast! Everyday I wake up to warm, sunny weather and no humidity. It makes me just want to be outside all day. What a perfect week for people that have beach homes.

Lately, I have spent the weekends tending to my garden and enjoying these beautiful days in my yard. The summer always seems to go by so quickly, so I cherish the long days of light and sun. Autumn will be here soon and although the sky is still bright all day, they seem to more hectic and shorter.

During the summer, I love the small red, orange and yellow peppers that become available. They are so colorful and charming. I usually stuff them with cheese and bake them in the oven for a nice appetizer when company comes. I am always looking for ways to incorporate them into my repertoire, and I have to admit, this is a good one.

The broccoli and sweet peppers are roasted to perfection, leaving them sweet, yet warm and savory. The browned butter adequately enhances the flavor of all the ingredients. The intensity of garlic and crushed red pepper flakes combat the tang of lemon juice and zest in the most exciting way. All the flavors in this dish complement each other, making every mouthful as enticing and wholesome as the last.

This recipe will serve 4-6 people who will be delighted with the sweet peppers in this divine, luscious sauce.

Ingredients for Browned Butter Pasta with Broccoli and Sweet Red Peppers

1 pound broccoli crowns
1 large red bell pepper, seeded and diced
2 tbsp. olive oil, plus 2 more set aside
1 package fusilli pasta (or any pasta of your choice)
Zest and juice of one lemon
2 large garlic cloves, chopped
4 tbsp. unsalted butter
1/4 tsp. crushed red pepper
1 tsp. kosher salt, plus 1/2 set aside
1/2 tbsp. freshly grated black pepper, plus 1/2 set aside
3/4 cup Parmesan-Reggiano cheese

Preheat oven to 450°F.

Cut broccoli into florets, cutting off as much of the stem of as possible.

Cut red pepper into very thin slices.

Toss together in a bowl with 2 tablespoons olive oil, lemon zest and juice, 1 teaspoon of the kosher salt and 1/2 teaspoon of pepper.

Arrange in a single layer on a baking pan lined with parchment paper.

Make sure crowns of broccoli are facing up.

Bake for 15-20 minutes until crowns are browned and crisp.

Fill a pan with very salty water. Bring to a boil.

Add pasta and cook 2 minutes less than cooking directions on package.

RESERVE 1 CUP OF PASTA WATER.

Drain rest of pasta and set aside.

Melt butter in a dutch oven over medium-low heat. When melted, raise heat to medium-high and cook until browned and fragrant, about 2-3 minutes. You will know it is ready when you see it beautifully brown and very fragrant.

Add remaining 2 tablespoons olive oil, garlic, and red pepper flakes. Cook for one minute, stirring constantly.

Add in pasta. (It may stick together at first, just keep mixing it with butter and garlic mixture and it will come apart easily.)

Stir in remaining salt and pepper.

Gently add in roasted broccoli and red pepper.

Pour in 1/4 cup of pasta water, adding more in small amounts until you reach the consistency of sauce you prefer.

Transfer to a serving dish and top with cheese.

It’s that simple!

Pants pot!

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