Simple By Cindy

Italian Rocket and Chicken Salad

Apr. 8
2021

As I grow older I can see how our experiences in childhood affect the kind of adults we become. I recently attended the funeral of my best friend’s mother. As he spoke about his mom, it became clear to me that we had similar childhoods. Our moms were both tough cookies, and it made us more focused and driven as adults. I know that he had a difficult time with his mother, but it was clear that he loved her nonetheless, and would miss her terribly.

When I was growing up, my mother had expectations of who I would become. As a child, I never met those exceptions, and the more I withdrew, the more she tried to pull me out. There is no set recipe or rules that ensure what kind of adults we become, but I think this experience formed a lot of who I am today.

My parents were very hard workers, and they instilled that work ethic in their children. When I was younger, I was more interested in athletics than in math and science. This infuriated my mother. Her parents had fled the holocaust, and as a very poor family in the United States, they had to work hard to make ends meet. The most important thing to them was that their children be educated. Being an athlete wasn’t high on their list of priorities.

Although I resisted, I eventually ended up with a master’s degree, which surprised my mother and made her very proud. Criticism, feeling neglected, micromanaging, and not feeling appreciated affects us all in different ways. We all walk out of childhoods with some emotional bumps and bruises. All of these things–bad, good, and everything in between– come together to make us the people we are. Our childhoods are part of us, we cannot go back and change it, but we can choose to look at it through a different lens. Once we’ve accomplished that, we can try to heal ourselves to do better for the next generation.

In that process, we might also begin to look more kindly at our parents, faults and all. My mother became the most influential person in my life, even despite her mistakes. I took all her criticisms and turned them into a positive mindset, which helped me learn to work very hard and be the best person I can be as a friend, wife, daughter, and mother.

On to the recipe. While this salad is simple enough to make, it is packed with flavor. Rocket refers to the arugula in the salad. The chicken, cranberries and artichoke hearts make this salad a hearty, satisfying meal. The sun-dried tomatoes and arugula add a nice texture and tang. The pasta is delicious and filling, truly making this dish a satiating meal. The dressing is the star of this dish. The oregano and the parsley are the savory, while the crushed red pepper and the cayenne pepper give it a nice kick. The lemon adds just the right amount of lip puckering deliciousness.

This recipe is courtesy of Meant to Share, by Danielle Kartes and will serve 4 to 6 people who will want a second bowl of this delicious and healthy chicken salad.

Ingredients for Italian Rocket and Chicken Salad:

For the Dressing:

1 cup olive oil
1/2 cup cilantro
1/2 cup fresh flat leaf parsley
Juice of 1 lemon
1 clove fresh garlic
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cayenne pepper
Salt and pepper to taste

For the Salad:

6 cups young rocket (baby arugula)
3 cups prepared shredded chicken (rotisserie rests work great)
1 cup dried cranberries
1 cup marinated artichoke hearts
1 cup slivered almonds
1/2 cup diced sun-dried tomatoes in oil
1 pound farfalle pasta

Place all dressing ingredients into a food processor or high-speed blender and pulse until dressing is thoroughly combined.

You can finely chop and whisk by hand as well.

Set aside.

Place all the salad ingredients in a large salad bowl.

Add half the dressing and toss, and reserve the rest to spoon over individual portions.

It’s that simple!

North Carolina Lemon Pie

Apr. 5
2021

Like millions of people all over the world, I had COVID-19 last year. I had been having body aches, and feeling very lethargic for a while. I was suspicious that I had the disease, so I went to be tested. They did a rapid test, and it came back negative. I was surprised, because I knew I did not feel well, but I was not bed-ridden, so I went about my days as usual, doing the best I could, despite how awful I felt.

One week later, I still did not feel good, and I went for another test, negative. What? How could I be feeling so bad and not have the novel coronavirus? Again, I got through the days as best I could, despite not feeling myself. Another week went by, I went for another test, again, negative. Finally, I was really sick. I couldn’t get out of bed. My symptoms were not the typical symptoms you heard about in the news, though I was sicker than I ever could remember. My gut was telling me I should get tested one more time and I did. Aha! Positive, just what I thought.

The craziest thing is that I had it on Thanksgiving. Of course, there was no big holiday celebration like I have had in the past, but I felt horrible, knowing that even our small celebration was not happening. I managed to get a turkey in the oven, giving my husband and kids explicit instructions on how long to cook it and to keep checking it to make sure it was juicy and tender when it was done. Thankfully, I had made my sweet potato pies earlier and froze them. They are my kids’ favorite part of the Thanksgiving meal and I was happy I did not disappoint them.

COVID and all, we got through the holiday. I celebrated in bed, miserable, but my family at least got to have a Thanksgiving meal. It was such a reality check for me. Even if I was having my usual table for 50, I would have had to cancel it. Thank goodness for small miracles.

Although this past year has been a challenge for all of us, I think it has changed us for the better. We have learned that we are more resilient than we thought. We are working together, and it has made us stronger, not weaker. It has made us rethink our priorities and remember how precious life is. It has been a reminder to appreciate the smaller things in life, often things we take for granted. Remember, the things we face in life teaches us valuable lessons and allow us to move forward with knowledge and courage.

Now, if you need a bit of a pick-me-up, this is one cake that will make you happy. Of course, the lemon drew me to this pie. The sweetened condensed milk, along with the eggs and cream give this pie a creamy texture. The lemon zest adds a nice tarty tang to every bite. It is housed in a crust of salty crackers that combine beautifully with the filling. It is then topped with a delectable whipped cream that has hints of vanilla that makes this pie pure perfection.

This recipe is courtesy of Cook’s Country and will make one 9-inch pie that people will give friends and family a delicious taste of the South.

Ingredients for North Carolina Lemon Pie:

For the Crust:

6 oz saltine crackers (about 53 crackers – or 1 1/2 sleeves)
1/8 tsp salt
10 tablespoon butter, melted
1/4 cup light corn syrup

For the Filling:

1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/4 cup heavy cream
1 tbsp grated lemon zest
1/2 cup fresh lemon juice (about 3 medium lemons)
1/8 tsp salt

For the Topping:

1/2 cup heavy cream, chilled
2 teaspoon sugar
1/2 teaspoon vanilla extract

Make the Crust:

Adjust oven rack to middle position.

Preheat the oven to 350°.

Grease (or spray) a 9″ glass pie plate.

Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses.

Add the melted butter and corn syrup and pulse about 15 more times, until the crumbs are broken down into oatmeal-sized pieces.

Pour the saltine mixture into the prepared pie plate.

Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs from spilling over plate edge as you’re pressing the crumbs.

Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes.

Remove from oven.

Make the Filling:

Whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined.

Whisk in the lemon juice until fully incorporated.

Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn’t need to be cool).

Bake the pie until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes.

Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 4 hours.

Make the Topping:

Using a stand mixer fitted with the whisk attachment, whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds.

Increase speed to high and whip until stiff peaks form, 1-3 minutes.

Spread whipped cream over the top of the pie.

Garnish with thin lemon slices if desired.

It’s that simple!

Loaded Cornbread Casserole

Apr. 1
2021

Many people do not like the springtime rain, but I love it because I know it will help my garden grow beautifully. Spring makes us think of sunshine, flowers, and vacations. Most of us, especially during this pandemic, are looking forward to being outdoors, but are often disappointed by frequent rain and random chilly days. There are planned hikes, bicycle rides, and picnics cancelled due to the sudden rain showers and generally poor weather.

While we all love spring, it is the rainiest season of the year in terms of the number of days with precipitation. Clouds are made of water droplets, and when those water droplets combine into one another, they grow. As the water droplets grow and get heavier, they fall to earth as rain.

All this rain brings nature in an explosion of brilliant colors. After the long, dark, winter months, spring is literally a breath of fresh air. And as the days get longer, the nights get shorter, and it starts to feel warmer, our gardens respond in a big way. There’s nothing quite like the excitement of seeing your first bumblebee or butterfly of the year. They’re one of the feel-good sights that give us a little taste of the summer.

Twenty years ago, my husband and I started a garden around our yard, painstakingly planting flowers and bushes that we love to see come to life during the warm months. Every year we would plant and replant the ones that did not grow back. I would not call us very adept at growing a garden, but every year we put in our due diligence and hope that the perennials will come back healthy and bigger than before.

While it’s true that tap water can help plants grow healthy, rainwater is actually much better for your garden. We have noticed that after rain falls, plants take on a greener, cleaner, and more lush appearance. This has to do with the chemical differences between rainwater and tap water. Drops of rain are rich in oxygen, which serves as a safety net in case soil is heavily saturated after heavy rain. Tap water does not have that much oxygen, and when too much of it is poured on plants, root rot occurs as a result of anaerobic soil conditions.

Whatever the reason, my husband and I are very proud of our growing garden. It took a lot of trial and error to get it right, but finally, after all these years, we have a garden that we are very proud of. We have taught our sons to garden with us and hope that when they have their own home someday, they have the tools to create a beautiful garden for themselves and their families.

On to our recipe for the day. Cornbread is one of our favorite foods. It is not just a side dish in the fall, it is one recipe that we can serve anytime of the year, sure to make us happy. This recipe calls for boxed corn muffin mix, making preparation a snap. I particularly love using boxed mixes that can be doctored up. The sour cream and cream cheese ensure a moist cake that is perfection in every bite. The garlic, paprika, and chives are the savory in this dish, and the ham, cheese, and corn add additional rich flavor and texture. This dish is crowd pleaser and one I think you will make again and again. Leftovers reheat incredibly well to boot!

This recipe is courtesy of The Cookie Rookie and will serve 6 people who will surely want seconds!

Ingredients for Loaded Cornbread Casserole:

½ white onion diced
4 oz cream cheese
1 tsp minced garlic
16 oz corn
1 cup diced ham
2 box jiffys corn muffin mix
2 eggs beaten
⅔ cup milk
¼ cup sour cream
½ tsp paprika
1 tsp pepper
½ cup shredded cheddar cheese
2 tbsp chives garnish

Preheat oven to 350*

Dice onion and mince garlic.

Add to a sauce pan and cook to soften about 2 minutes.

Add cream cheese and stir until melted.

Then, stir in 8 oz of corn.

Remove from heat

In a large bowl, mix all ingredients together.

Spread evenly into a 9×13 casserole dish.

Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown, or for a more “bread-like pudding, leave it in for 60 to 65 minutes.

Garnish with chives and enjoy!

It’s that simple!

Spicy Baked Pasta with Cheddar Cheese

Mar. 29
2021

We’ve all heard of “comfort food,” but what is it really? At its most simple, comfort food refers to an emotionally satisfying dish: ice cream, mashed potatoes, french fries, lasagna… The list goes on! Especially in these times, we may look into the fridge at all the healthy food, but when it comes right down to it, what we really want is a hamburger, a big bowl of pasta or a nice big piece of cake.

Comfort foods are usually foods that are high in fat, sugar, and salt, which can make our brains stimulated by these wonderful flavors, but the satiety is often temporary. Put simply, these foods just make us feel good. Let’s face it, sometimes a salad, fruit cup, or glass of water is not our idea of comfort food. With that said, comfort can certainly be healthy too–one of my favorites is chicken soup. It is a great source of vitamins and minerals, and provides a healthy amount of fat. These benefits can help us with the symptoms of colds, flu, and congestion. Hydration is very important in treating these symptoms and chicken soup, as a liquid, helps to hydrate as the broth includes salt and electrolytes that help with retention.

But everybody’s comfort foods are different. Some may enjoy a hot tuna melt, warmed up chocolate chip cookies, or a delicious bucket of chicken wings. Comfort foods can often be associated with members of our family, happy occasions, or our caretakers. Dr. Shira Gabriel found that “there is a strong relationship [between] what you were served as a kid and the food we later on associate with comfort food as adults.”

We are all a little bit stressed and depressed these days. But if you find a healthy comfort food, or at least substitute some healthy ingredients, it can be a nutritious family meal. As Dr. Fernando Gomez-Pinilla states, “Food is like a pharmaceutical compound that affects the brain. The more balanced you make your meals, the more balanced will be your brain functioning.”

This is one satisfying comfort food that may be a healthy alternative for you. This delicious pasta is enhanced by the flavor of the leeks, broccoli rabe, and yummy cheddar cheese. The heavy cream makes it gratifying, and the crushed red pepper flakes give it a nice little kick. The chives are the perfect savory goodness. It is then topped with delightful breadcrumbs that hit the spot for this satiating dish. Use it as a side or main, you will love it either way.

This recipe comes courtesy of Epicurious, and it will make 6 to 8 servings for people who will want to keep this recipe for a day when they need their own comfort food.

Ingredients for Spicy Baked Pasta with Cheddar and Broccoli Rabe:

Kosher salt
1 lb. rigatoni, ziti, or fusilli
8 Tbsp. extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
Freshly ground black pepper
1 tsp. (or more) crushed red pepper flakes
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped
1 cup heavy cream
12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided
1 cup chopped chives, divided
1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

Preheat oven to 425°F.

Bring a large pot of water to a boil, then add a generous amount of salt.

Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions.

Drain pasta, reserving 1 cup pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going.

Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high.

Add leeks and season with salt and black pepper.

Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate.

Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.

Season with salt and black pepper.

Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes.

Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well.

Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there).

Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper.

Scatter over pasta, then sprinkle evenly with remaining cheese.

Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes.

Let cool slightly.

Scatter remaining chives over pasta just before serving.

It’s that simple!

Passion Bars

Mar. 25
2021

“The year of the pandemic” has been a challenge in so many ways. Across the country, almost within a day, everything was shut down and we were required to stay in our homes to keep the virus at bay. Even still, hundreds of thousands of lives have been lost, and countless others changed forever. When the first lockdown was announced, I remember being overwhelmed with the fact that not only had the United States shut down but almost every country in the world had done the same. No matter where you looked, everything had stopped.

As I spoke to my friends, I constantly told them that it wasn’t only us who had been stopped in our tracks, it was everyone everywhere. When we finally managed to venture out for supplies, we were met with lines that reached around the block, and stockouts in once-common items at the store. No one saw this coming (well, those who did see it didn’t do anything about it), and so many of us had a very difficult time with making adjustments to our well-worn routines. But we all complied, hoping we would change the direction of the virus and slow it down, eventually stopping it entirely.

Because of the inability to do our daily activities, life should have become simpler, but it got ever more complex. Many of us faced extreme anxiety due to the isolation and pressure to continue working. Moms and Dads with school aged children had to suddenly stop working and homeschool their kids– or worse, continue working and homeschool their kids. Let’s face it, teaching is the hardest job there is, and not all of us are good at it. Education has changed so much since we were in school. Math, english and history are now taught differently than we learned them. We first had to learn the new way ourselves in order to teach our kids in the way that they were expected to learn.

Some of you had the responsibility of work, teaching your kids, and entertaining them all at the same time. This is a near impossible task for those who haven’t had teaching experience. Many of us were also making three meals a day. We would make breakfast, clean up, then find it was time to make lunch and clean that up. Then came the challenge of making dinners, especially for the people who don’t enjoy or know how to make them– that’s not even taking into the account that some were cooking with very limited ingredients. Going out was always the easier option and that wasn’t even available to us anymore.

Finally, there was the terror of not knowing what would come next.

Are we going to get sick in the store? Do we have to wash our bag of chips? Should we not be ordering takeout so avoid food contamination? How are we going to go to see our doctors and our dentists? What happens if we, God forbid, end up needing to go to the hospital for some reason? How risky is it to give our elderly loved ones a hug? These are questions that we had to learn along the way, and keep up to date on the newest information out there.

But here we are, one year later. Some of us still have problems because our kids are still not in school full-time. Some of us did end up getting the virus and recovering. Others are still suffering after-effects. Now that the vaccine rollout has begun in earnest, I am hopeful that we are at the tail-end of this unprecedented time. We got through the darkest days and now there seems to be a light at the end of the tunnel.

Given all your other responsibilities, maybe you can find some time out of your busy day to make these wonderful bars. The oats give these bars a delicious texture, and the sweetened condensed milk ensures a smooth silky goodness. The chocolate chips and peanut butter combine to give this treat a delightful, familiar taste. The result is a sweet and satisfying tidbit that is perfect for breakfast, a snack on the go, or for a pick-me-up any time of the day.

This recipe is courtesy of Allrecipes, and will make 24 bars that will satisfy everybody’s sweet tooth.

Ingredients for Passion Bars:

2 cups quick cooking oats
1 cup all-purpose flour
1 cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
¾ cup butter, softened
1 (14 ounce) can sweetened condensed milk
¾ cup peanut butter
1 cup semisweet chocolate chips