Vegetables | Simple By Cindy

Cavatappi Salad

Aug. 25
2016

This macaroni salad has become one of my favorite seasonal dishes.

The addition of eggs and home-made mayonnaise make it very special. If you choose not to make your own mayonnaise, it will still be delicious; just follow the recipe as is.

I used cavatappi pasta, which is bigger than elbow pasta and ridged to catch the dressing. It is easy to find a box in your grocery store.

If you want a “softer”, less spicy taste, soak the red onion in water for five minutes. I prefer the extra bite so I used the unadulterated onion.

This salad is fresh and flavorful, and topped with an enjoyable dressing .

It is perfect for summer entertaining. Bring it to a brunch or barbecue, just make sure you bring enough, because it is going to go fast!

Enjoy!

Ingredients for Macaroni Salad

2 cups cavatappi pasta cooked rinsed and drained
1/2 cup celery, diced
1/2 red onion, chopped
4 sprigs fresh parsley, chopped
1/2 cup vine-ripened tomatoes, seeded and chopped
3 hard boiled eggs, roughly chopped
1/2 cup mayonnaise, store bought or hime made (see recipe below)
1 tsp. dry mustard
1 tbsp sugar
2 tbsp. cider vinegar
3 tbsp. sour cream
1/2 tsp. kosher salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste

Bring a pot of salted water to a boil. Cook cavatappi according to package directions. When finished, drain and set aside.

In a large bow, combine the macaroni, celery, onion, parsley and tomatoes and roughly chopped eggs. Set aside.

*Ingredients for Home-Made Mayonnaise

*Eliminate the dry mustard, sugar and mayonnaise from the ingredients above.

6 egg yolks
1 tsp. sugar
2 tsp. dry mustard
Zest of 1 lemon
1/3 cup of fresh lemon juice
1 1/2 cups canola oil

Puree egg yolks, sugar, mustard, lemon zest and lemon juice. Slowly add in canola oil until emulsified.

Add sour cream. Whisk together.

Set aside.

If you are not making your own mayonnaise,in a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.

Mix the dressing in large bowl with pasta mixture.

Season with salt and pepper to taste.

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!

Fusilli Pasta with Broccoli and Breadcrumbs

Jul. 27
2016

This recipe is a terrific dish for a summer evening. It is light, with so many interesting flavors.

Fusilli is a long corkscrew shaped pasta. It is a great pasta to use with a sauce. The ridges allow the sauce to get in between the edges, ensuring a perfect bite every time. I always try to use a pasta with ridges when I make a sauce.

Make sure to cook the broccoli florets until they are just a beautiful, bright green. Remember they will be cooked again when you add them to the sauce, so you don’t want them to become mushy and unappetizing. Set your timer for this one!

Add the reserved pasta water as needed. You will not need the two full cups. Whatever pasta water you have leftover can be reused when you heat it up the next day!

This is one of my own recipes. It will serve 4-6 people who will really enjoy it! Promise!

Ingredients for Fusilli Pasta with Broccoli and Breadcrumbs

1 (17 ounce) fusilli pasta
4 cloves garlic, chopped
2 shallots, chopped
5 tbsp. butter
2 tbsp. olive oil plus 2 tbsp. reserved
1 cup breadcrumbs or panko breadcrumbs
1 pound broccoli florets, cut into bite size pieces
Juice of 1 lemon
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
Freshly grated Parmesan cheese for serving (optional)

Bring a large pot of generously salted water to a boil over high heat.

Add fusilli to the boiling water and set timer for 3 minutes less than cooking time directions.

Once the fusilli has cooked, add the broccoli to the pot and cook for 3 minutes.

Reserve 2 cups of pasta water.

Drain the rest of the pasta and broccoli.

Place 2 tbsp. of olive oil and butter in a heavy skillet.

When butter has melted, add the shallots. Cook for 2-3 minutes until softened.

Add garlic and cook for 1 minute.

Place breadcrumbs in butter mixture and cook until lightly browned, about 2-3 minutes.

Transfer the pasta and broccoli to the skillet with 1 cup of reserved pasta water.

fusilli pasta with broccoli and breadcrumbs in skillet

Add lemon juice and mix pasta and breadcrumbs until well combined.

Add extra pasta water, if needed to make sauce as thick as you would like.

Sprinkle with parmesan cheese, if using.

Place in serving bowl 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!