Simple By Cindy

Chopped Tomato Salad with Olives

Sep. 22
2016

As you all know, my kitchen is under construction. I miss cooking! But, everyday I know I am one day closer to sharing some wonderful recipes with you!

I have been grilling a lot of simple meals. I haven’t written anything about these grilled meals, because clearly, they are uninteresting. I have never been adept at managing the timing on the grill, and for the most part, my skills have not improved.

I have been making a lot of salads. They have consisted mostly of tomato, cucumber and onions, as I have an abundance of these vegetables in my garden.

This salad caught my eye. I had most of the ingredients on hand, so it was convenient. This recipe is about as simple as it gets. The black olives were a tasty addition that enhanced the flavor. I am not usually fond of olives but I really enjoyed them in this recipe. The toasted garlic added a little something extra-special as well. (I had to toast the garlic at my cousin’s house and bring it to my house for this recipe!)

This recipe will serve 4 people who will enjoy this new rendition of the plain old tomato salad!

Ingredients for the Chopped Tomato Salad

1/2 pound ripe beefsteak tomatoes
1/2 pound cherry tomatoes
1 bag of mixed lettuce
1/2 red onion, cut into small slices
2 tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
3 sprigs fresh oregano, leaves picked off stems
1 1/2 tsp. kosher salt
1/4 tsp. fresh black pepper
2 tbsp. balsamic vinegar
1/2 cup black olives, pitted and cut into small pieces

Core beefsteak tomatoes, and cut into small bite size chunks.

Slice cherry tomatoes in half lengthwise.

Transfer tomatoes to a serving dish, and set aside.

Heat oil in a small skillet over medium heat.

Add garlic, and cook until it is golden brown. Remove from skillet immediately! Remember, garlic will continue to cook after you take it off the heat and may burn.

As soon as you see it turning brown, transfer skillet to an open burner. Add oregano.

Season the tomatoes with the salt and pepper.

Combine with sliced onion.

Mix tomato and onion mixture with the lettuce.

Pour the warm garlic mixture, including the olive oil, over the top.

Add vinegar and olives; toss well to combine.

It’s that simple!

Parmesan-Roasted Broccoli

Sep. 9
2016

This recipe is the perfect dish for any busy weeknight dinner, yet polished enough to make for company.

When separating the florets from the broccoli stems, try to get as close to the floret as possible. This will make them break apart easily in your hands, and no extra cutting will be needed.

I prefer to place them in a bowl, then toss them with the salt, pepper, olive oil and garlic, then lay them out in a single layer on a baking pan. This helps to get all of the broccoli coated with the seasonings.

You need to watch your timing here. I would set your timer for 20 minutes then keep checking at 1-2 minute increments. The broccoli can easily get overcooked, and you definitely want to take it out the minute you see the edges begin to turn brown. Remember, they will keep cooking after you have removed them from the oven!

This is another yummy recipe from Ina Garten at Foodnetwork.com. It is a side your whole family or company will love and it will serve 6. You can also halve the recipe if you desire.

Ingredients for Parmesan-Roasted Broccoli

4-5 pounds broccoli
4 garlic cloves, peeled and chopped
2 tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. fresh basil leaves ( about 12 leaves), chopped

Preheat oven to 425.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Toss the florets with garlic and drizzle with 5 tbsp. of olive oil.

Sprinkle with the salt and pepper.

Roast for 20-25 minutes, until crisp tender and the tips of the florets are slightly browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil.

Serve hot.

It’s that simple!

Cucumber Noodle Salad with Basil, Green Beans and Peanuts

Sep. 1
2016

Ramen noodles are all the rage now. They are a Chinese-style wheat noodle that has become increasing popular in the United States.

I was not sure if I would like ramen noodles. Well, after experimenting with this recipe, I’ve now jumped on the ramen noodle bandwagon. The possibilities for them are endless.

I decided to try this recipe because it contained some vegetables and herbs I had in my garden, specifically cucumbers and basil. This recipe seemed perfect.

I could not find raw peanuts, so I bought unsalted peanuts, cooked them according to the recipe and they were delicious.

This recipe was simple and was on the table in no time. The dressing was wonderful. You might want to try adding a little fresh lemon or lime juice. That would really brighten up the flavor as well.

I enjoyed this recipe from http://www.food.com. The recipes says it serves 2 people, however I think it serves 3-4 people all of whom will be very pleased.

1 English cucumber ( I used 2 regular cucumbers, peeled and seeded)
6 ounces green beans
3 ounces scallions ( about 2-3)
2 garlic cloves, chopped
1 ounce fresh basil (about 3-4 large leaves
1 lime
2 tbsp. tamari sauce oil
2 tsp. toasted sesame oil
2 tsp. sugar
2 1/2 ounces dried ramen noodles
1 ounce raw peanuts
2-3 tbsp. safflower or vegetable oil

Halve the cucumber lengthwise (and take out the seeds if you are using a regular cucumber).

Thinly slice into half moons.

cucumber noodel cumcumbers halved mooned

Trim green beans and break into 1-inch pieces.

Cut roots off scallions and thinly slice, separating the green tops and scallion whites.

Peel and finely chop garlic.

Cut basil into thin pieces.

Halve the lime lengthwise and squeeze juice into a small bowl.

Add the tamarin sauce, sesame oil, and 2 tsp. of sugar and stir until sugar dissolves. Set aside.

Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until green beans are bright green, about 2-3 minutes. Drain and set aside.

cucumber noodle noodle and beans cooking

Heat 2-3 tbsp. vegetable oil in a large skillet over medium-high heat.

Add peanuts and cook, stirring constantly, until golden, about 2-4 minutes. Using a slotted spoon, transfer to a bowl and season with salt.

Add garlic and scallion whites to the skillet and cook on medium-high heat for about 1 minute.

Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.

Add the ramen noodles and green beans and toss to combine.

Whisk the tamari mixture and add it to the skillet, along with the basil.

Cook, tossing frequently until basil starts to wilt and liquid is reduced and coats the noodles, about 2 minutes.

Serve, topped with green scallions and fried peanuts on top.

It’s that simple!

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.