Vegetables | Simple By Cindy

Quinoa and Black Beans

Feb. 6
2016

My niece, Leslie, gave me this recipe a long time ago. I was reluctant to try it as I wasn’t confident how all the ingredients would combine and taste.

How I wish I had made this recipe sooner! It is delicious and definitely a “keeper”. I am putting it on my Thanksgiving menu for this year.

This is a healthy, yet hardy dish. The ingredients blend together to make a savory side dish that will leave your guests wanting more.

It has a little “kick” to it, so feel free to adjust the amount of the cayenne pepper to your liking.

We liked it exactly how it is.

This recipe is adapted from allrecipes.com. I substituted chicken broth for vegetable broth and added some extra garlic (the original recipe called for 3 cloves of garlic). You could certainly adjust it back to the original if you prefer.

Whatever you choose, this recipe is just plain scrumptious!

I just want you all to know that I will be on vacation until the 13th. I will not be posting while I am away.

Have a good week! I will be back soon!

Ingredients for Quinoa and Black Beans

3 tbsp. olive oil
1 onion, chopped
5 cloves of garlic, chopped
3/4 cup of uncooked tri-color quinoa
1 1/2 cups chicken broth
1 tsp. of ground cumin
1/4 tsp. cayenne pepper
1 tsp. kosher salt, plus 1 tsp. reserved
1/2 tsp. pepper, plus 1/2 tsp. reserved
1 cup frozen corn kettles
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup chopped fresh parsley or cilantro

Heat the oil in a medium saucepan over medium heat.

When hot, add in the onions and cook until slightly browned (about 6-8 minutes).

Add in the garlic and let cook for 1 minute.

Mix the quinoa into the saucepan and pour in the chicken broth. Season with the cumin, cayenne pepper, 1 tsp. kosher salt and 1/2 tsp. pepper.Bring the mixture to a boil.

Cover, reduce heat to low and let simmer for 20 minutes.

Stir the frozen corn into the saucepan, and continue to simmer for about 5 more minutes until heated through.

Mix in the black beans and parsley (or cilantro).

You are going to love this one! I hope you enjoy!

It’s that simple!

Bok Choy Salad

Jan. 15
2016

I have been enjoying this family favorite salad for many years. It has always been staple at any dinner or holiday at my home.

I have not made it in a long time, but I am so glad I remembered to share it with all of you.

The ingredients in this salad are what makes it so special. They all blend together to produce an outstanding, savory, delicious start to any meal.

If you would like just a salad for lunch or dinner, this Bok Choy salad is perfect.

Every bite is satisfying and will leave you yearning for more !

Make it for yourself or your guests. I am sure this become a favorite of yours too!

Ingredients for the Bok Choy Salad

2 (3-ounce) packages ramen noodles, Oriental flavor
3/4 cup of sugar
3/4 cup olive oil
1/3 cup white vinegar
2 tsp. soy sauce
3 heads bok choy, chopped
6 scallions, chopped
1 (5 1/2-ounce) bag of sunflower kernels
1 (3 1/2 ounce) bag of sliced almonds

Remove seasoning packets from the ramen noodles package.

Set noodles aside.

For the dressing:

Combine the (2) seasoning packets from the ramen noodle package, sugar, oil, vinegar and soy sauce in a bell jar or plastic container with a lid. Cover and shake briskly. Set aside.

Mix the chopped bok choy, scallions, sunflower kernels and almonds into a large bowl.

Toss the salad with the dressing. Make sure you lightly dress the salad. You want the salad to be bright and glistening with the dressing, not soggy. This is important for any salad that you make!

Add the ramen noodles just before serving.

It’s that simple!

Sauteed Cabbage

Jan. 8
2016

Looking through my recipes, I came across one which I have been meaning to make for a while.

It is courtesy, once again, of Ina Garten. She writes that Martha Stewart had given her the recipe and she loved it!

Well, if it is good enough for them, it must be good enough for me! And it most certainly was!

Delicious!

I experimented with it for my Christmas dinner this year. I didn’t photograph it, not knowing if everyone would love it.

It turned out that none of it was left! I didn’t even get a chance to taste it.

The browning of the cabbage gives it that sweet and wonderful caramelization. As Ina Garten writes, “it is so delicious you can’t stop eating it”.

So I am making the recipe again, not only so I could enjoy it, but to share it with all of you!

Ingredients for the Sauteed Cabbage

1 small head of cabbage
2 tbsp. unsalted butter
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Cut the cabbage in half and, with the cut side down, slice as thinly as possible around the core, as though you were making coleslaw.

Discard the core.

Melt the butter in a large saute pan or heavy bottomed pot over medium heat.

Add the cabbage, kosher salt and pepper and saute for 10-15 minutes. (Setting your timer will help).

Stir occasionally, until the cabbage is tender and begins to brown.

Finish with another sprinkling of kosher salt.

Serve hot.

It’s that simple!

Cauliflower With Tomatoes

Jan. 4
2016

Everyone is always looking for a quick and easy side dish to make for dinner.

Happily, there is no need to look any further.

This one met all my requirements, and it was delicious!

This recipe is adapted from The Food Network Kitchen.

The spices are unique and blend well with the cauliflower. You can add some red pepper flakes to give it an extra zing to it. The original recipe added some cilantro after baking with the lemon. Since my family is not fond of cilantro, I didn’t add it in. If you like cilantro, then toss it in.

It has a lot of wonderful flavor and is healthy and uncomplicated.

Give it a try! I think it might become a family favorite!

Todays Hint: Always read the entire recipe before cooking. The recipe is only a guideline. Always feel comfortable substituting one ingredient you don’t like with something you do. If you don’t like cilantro, try using some parsley. You can also delete that ingredient entirely!

Ingredients for the Cauliflower

Preheat oven to 450.

7 cups of cauliflower florets (1 head)
3 plum tomatoes, seeded and chopped
1/4 cup of olive oil
3 cloves minced garlic
1/2 tsp. cumin seeds
1/4 tsp. turmeric
A pinch of cayenne
1/2 tsp. kosher salt
1/2 tsp. pepper
Juice of 1/4 lemon
1 tbsp. chopped cilantro

Toss cauliflower, plum tomatoes, olive oil, cumin seeds, cayenne, salt and pepper together in a bowl.

Place on a baking sheet.

Roast for 25 minutes.

Before serving, sprinkle with lemon juice and cilantro.

As you can see in my photo, I chose to leave out the cilantro. My family is not a fan! Feel free to try it with the cilantro! Chopped parsley would be a good choice as well!

It’s that simple! (And Delicious)

Baked Salmon with Tomatoes In Foil

Dec. 17
2015

There are so many interesting ways to prepare salmon. One relatively unique method involves wrapping the salmon in aluminum foil. I recently tried baking it this way, and found it to be wonderful!

I used a combination of ingredients that I enjoyed. Always remember that you can add or delete any specific component of any recipe.

For example, if you do not like capers, then try substituting olives. You can use any spice combination that you like to individualize the recipe.

Salmon baked this way will always ensure a moist, delicious outcome.

I thought it was delicious and I think you will too!

Ingredients for the Salmon

2 (1/2) pound center-cut salmon fillets
2 tsp. olive oil, plus 2 tbsp.
1/2 tsp. kosher salt
1/2 tsp. pepper
3 tomatoes on the vine, seeded and chopped
2 shallots, chopped
Juice of 1/2 lemon
2 sprigs of fresh oregano, chopped, or 1 tsp. dried
2 sprigs of fresh thyme, chopped, or 1 tsp. dried
2 tsp. capers

Preheat oven to 350.

Brush each piece of salmon with 1 tsp. of olive oil. Sprinkle each with salt and pepper.

Mix together the tomatoes, capers, shallots, lemon juice, oregano, thyme and 2 tbsp. olive oil in a bowl.

Place each piece of salmon on top of a piece of aluminum foil, big enough to wrap around the salmon and completely cover it.

Spoon the tomato mixture over the salmon.

Fold the foil around the salmon, covering it completely. Seal the sides tightly.

Place on baking sheet. Bake for 25 minutes.

It’s that simple!