Vegetables | Simple By Cindy

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!

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!

Easy Parmesan “Risotto”

Aug. 13
2018

Risotto is a northern Italian dish in which rice is cooked in a broth (chicken, meat or vegetable), some butter and a good white wine. No matter how you cook it, the result is always a rich and wonderfully creamy consistency. This dish can contain other ingredients as well, but the base ingredients are always the same.

This rice preparation is used throughout the world and is one of the most widely eaten dishes. It is not an easy preparation and it takes time to perfect this skill. It will take thirty minutes or so to make a good risotto, and you must carefully watch it as it cooks. You slowly add in the broth one ladle at a time, however, the rice should not be covered in too much broth. You must be patient and let each ladleful carefully cook down before adding in another. It is certainly a learning process but if you do it correctly, you will be rewarded with a dish that has incredible flavor.

I wish I could say I am one of those people who are proficient at cooking risotto, but (sigh), I am not. Which is why when I saw Ina Garten’s method, I knew I had to try it immediately. It may not be the luxurious type of risotto you would have placed in front of you at a restaurant, but I thought it was pretty damn good. In fact, I thought it was fantastic. You don’t have to stand over the stove for 30 minutes, and you still end up with the same scrumptious result.

This risotto dish is one of my favorites ever. Ina never disappoints. Her recipes are always so reliable and delicious. This one epitomizes that enticing, creamy consistency you crave in a real risotto. The butter and wine give it an outstanding dimension of flavor. The peas add a sweetness and gorgeous color. The Parmesan cheese provides the silky, velvety texture. This is a satisfying, elegant dish that you can use for any family dinner or holiday. It is so easy and fast to make, you can accomplish many things instead of standing over the stove while you are waiting for it to cook. What is not to like about that?

This recipe is courtesy of Ina Garten, and will serve 4-6 people who just might think you are an accomplished risotto chef. (Hey, let them think so)!

Ingredients for Easy Parmesan “Risotto”

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tbsp. unsalted butter, diced
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup frozen peas

Preheat oven to 350°F.

Place the rice and 4 cups of chicken stock in a dutch oven.

Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter salt and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

Add the peas and stir until heated through.

Serve hot.

It’s that simple!

More flowers from my garden

Caramelized Cabbage and Carrots

Aug. 6
2018

I know that cabbage can be a very controversial issue. It’s one of those vegetables that you either love or hate. The fact of the matter is, very few of us are born cabbage lovers, but as we get older we gave it another try. And guess what? We grow to like it!

I also know that cabbage is not the most exciting of vegetables. Many of us associate it with that dreaded cabbage soup we eat to lose weight. It’s 15 minutes of fame comes around every St. Patrick’s Day when it is paired with corned beef. Then of course once the holiday has come and gone, we forget about it. Many of our moms made stuffed cabbage, but did anyone really enjoy it as a kid? I know I wouldn’t go anywhere near it. My relationship with cabbage has come a long way.

You can find beautifully fresh, locally grown cabbage in most farmers markets. Now I can eat it raw, roasted, stuffed, steamed or in soup. Red or green, I am not picky. I love a good coleslaw and have even posted a few cabbage recipes on my blog in the past. I enjoy cabbage most when it is pan roasted, with some butter, salt, and pepper. This time I decided to add some color, as well as a few extra spices. And of course, Parmesan cheese because it just makes everything more delicious.

Well, as it turns out this one is a winner! The burst of color I added came from bright orange carrots and deep red onion, which become wonderfully sweet when you pan-roast them. As per usual, the most prominent flavor comes from the sauces, so the vinegar and hot sauce really take it over the top. Sprinkle it with Parmesan cheese and you are in heaven.

This dish will serve and inspire 4-6 people who will change their cabbage intake from annually to weekly!

Ingredients for Caramelized Cabbage and Carrots

4 tbsp. butter
1 small cabbage, core removed, sliced thinly
5 carrots, peeled into thin slices
1 small red onion, cut into thin slices
2 garlic cloves, chopped
1 tsp. apple cider vinegar
1 tsp. hot sauce, or more to taste
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, grated

Melt butter in large pan over medium-low heat.

Turn up heat to medium-high, add the onion and cook until translucent, about 4-5 minutes.

Add the garlic and cook for 1 minute.

Stir in the cabbage and carrots and cook, stirring occasionally until the cabbage is tender and begins to brown.

Add in salt, pepper, vinegar and hot sauce and continue to cook for 1 minute.

Take off the heat and add in the Parmesan cheese.

Place in serving bowl, and serve hot.

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