SimplyCooking® Simple Recipes for Everyday

Roasted Broccoli

noreply@blogger.com (Lora) — Wed, 18 Jan 2012 14:50:00 +0000

Sometimes we need a fresh take on an old standby. Today I'm talking about broccoli. There's raw broccoli and steamed broccoli, (over-steamed broccoli), and stir-fried broccoli. If you're tired of these, try this: Roasted Broccoli. Florets and coins of stalk get a quick toss in brown sugar, olive oil and pepper to then roast at a high temperature for 8 minutes. The broccoli emerges bright green with tinged edges and is perfectly tender with a tasty zing.

roasted broccoli

1 bunch fresh broccoli, trimmed into florets and rounds of stalk*
2 Tbsp. brown sugar
2 Tbsp. olive oil
Freshly ground black pepper

Place an empty jelly roll pan in the oven and preheat the oven to 450° F. Trim the broccoli. *Be sure to use the stalk too by cutting the rough edges and slicing into 1/4" coins. In a large bowl toss the broccoli with brown sugar, olive oil and plenty of freshly ground black pepper. Remove the pan from the oven and add the broccoli. Roast for 8 minutes, or until the florets are tender. Serve immediately.

SC Mobile

noreply@blogger.com (Lora) — Fri, 13 Jan 2012 21:00:00 +0000

From the start of this adventure/venture in cooking, Cindy, Kathy and I eschewed making detailed grocery lists, our theory being that a set "pantry of ingredients" that gets replenished and augmented with a few additional items of personal choice is the most efficient way to shop and cook healthy meals on a daily basis. We knew there come a day technology could take SimplyCooking® out of the kitchen to be a companion at the store or on the run, when busy people need it most for meal ideas and inspiration.

SimplyCooking® is now mobilized! We hope you will visit simplycooking.net using your phone and experience the SimplyCooking® mobile version; no enlarging type or dragging the screen around to complete reading a sentence. Dial the roll bar from HOME to SC PANTRY MOBILE to check the shopping list; dial to RECIPES for an index of SimplyCooking® recipes or to DINNER TONIGHT! for our short list of dinner solutions. Recipes, too, are now formatted for easy viewing on phones.

The main version of SimplyCooking® has dynamic functionality. Choose from a variety of formats in the left hand column to view recipes and search. Did you know, for instance, if you use the "flip card" format and search, your results will "gather" instantly as you input your search term?

In the new year, as we continue to add recipes, we will also add features that make using SimplyCooking® fun and efficient. We would love to hear from you if you have an idea or feedback. Email Lora or Cindy. Here's to good cooking in the new year!

Everyday Chopped Salad

noreply@blogger.com (Lora) — Tue, 03 Jan 2012 22:47:00 +0000

Chopped Salad is a broad term. Order one off a menu it may have grilled meat or salmon, beets, tomato, cheese, avocado, fruit, and vegetables. Really anything. Some have lettuce, some do not. The only commonality between Chopped Salads is that all ingredients are chopped into uniform bite-sized pieces.

In the past few days I've had several nice renditions of Chopped Salads at various restaurants in Chicago but none quite like my own simple version that lately I've been making nearly everyday. For this reason I call it Everyday Chopped Salad. The ingredients - cucumber, zucchini, green beans, celery, lettuce and corn - are raw and green with the exception of the corn which adds a peck of color and sweetness. I always have these ingredients on hand in some form; half a cucumber that needs to be used, a few leftover green beans or small bunch of lettuce. The proportions don't matter, which is why this is not a recipe so much as a really good use for some ingredients in the SimplyCooking® Pantry. I find the combination refreshing and hydrating, something I crave in the dry winter months.

There are many options for dressings, but I recommend keeping it light and simple. The SimplyCooking® Asian Dressing introduces ginger. A balsamic vinaigrette or drizzle of a high quality balsamic vinegar is splendid too. Cindy recently discovered the world of Vom Fass, a purveyor of fruit vinegars, exquisite oils, wines and liqueurs sold from the cask online and in retail locations in Germany, Hong Kong, Japan, New Zealand, Switzerland, Belgium, Italy, Latvia, Hungary, United Kingdom and in a handful of US locations, including St. Louis. The Aceto Balsamico di Modena "Maletti" she gave me adds a rich splash of flavor that's become my absolute favorite drizzle for Everyday Chopped Salad.

everyday chopped salad

lettuce
cucumber, skinned and seeded
zucchini, skinned
celery
raw green beans
frozen corn, thawed

Clean and chop all green ingredients into uniform bite-sized pieces and place in a bowl. Add thawed corn. Toss. Drizzle with a high quality balsamic vinegar, or toss with a light dressing.

Related Recipe Links:
SimplyCooking® asian dressing
SimplyCooking® honey balsamic vinagrette

Cookie Dough Truffles

noreply@blogger.com (Lora) — Tue, 20 Dec 2011 01:56:00 +0000

Cookie dough - appearing now everywhere either crumbled, as medallions or in chunks, from the frozen yogurt topping bar to the snack shop at the pool - gets glammed up for the holidays in the form of a truffle. Importantly, this recipe contains no eggs. We've all heard the warnings about raw eggs and just this month of ready-to-bake commercial pre-packaged cookie dough being ready to bake, not ready to eat. If you're one who still just can't resist raw dough, perhaps this simple recipe will be not only a safer but even more decadent treat, made of course, with basic ingredients from the SimplyCooking® Pantry.

cookie dough truffles

1/2 cup butter, room temperature
3/4 cup brown sugar
2 cups flour
1/2 cup half and half (or milk)
1/4 cup powdered sugar
1 Tbsp. vanilla extract
pinch of salt
10 oz. chocolate chips (bittersweet preferable, semi-sweet good too)
1 tsp. butter

With an electric stand or hand mixer, cream the butter and brown sugar. Beat 2 minutes. Add the flour, half and half, powdered sugar, vanilla and salt. Beat well. Cover the bowl with plastic wrap and chill 1 hour.

Select serving trays or baking sheets that fit in your freezer and line with waxed paper. Pans with sides that can stack, like cake pans or brownie pans work well if your freezer is narrow (or full). Roll the chilled dough into 1 inch balls and place on the lined pans. Freeze for 1 hour.

Place the chocolate and 1 tsp. butter in a pan or bowl set over a pot with 1" of barely simmering water. (Don't let the upper pan touch the water.) Stir as the chocolate melts, making sure the steam does not get too hot and scorch the chocolate. The chocolate should be smooth and glossy. Remove both pans from the heat. Using a small tongs, dip each ball in the chocolate and return to the lined tray. Place in the freezer until well chilled. Store in the refrigerator or freezer. These are delicious served frozen.

How to Make Crescent Rolls

noreply@blogger.com (Lora) — Wed, 07 Dec 2011 01:49:00 +0000

Crescent Rolls

How is a Crescent Roll different from a croissant? The croissant also is a buttery, crescent shaped roll but is made from puff pastry dough and has multiple delicate layers which creates a very light and flaky roll. A fresh croissant is an unbeatable pleasure, but a Crescent Roll is right there too and unlike the croissant, quite simple to make. A few weeks ago, for Thanksgiving, I made eight dozen. What seemed ridiculous when rolling them out was later brilliant when I saw my nephews running through the kitchen snitching warm rolls before dinner. I understood, as I too had snitched one or two hot out of the oven.

It's not too early to be thinking about holiday menus. If you don't know how to make crescent rolls don't be shy about making these the first time for a holiday event. This recipe can be mixed up quickly by hand, rolls out effortlessly, is not finicky about the rising time and produces an soft, just buttery enough, elegant roll.

crescent rolls

1 cup butter
1/2 cup sugar
1/2 tsp. salt
1 cup milk
2 eggs, beaten
1 package active dry yeast
4 cups flour

Place the butter in a very large microwave-safe bowl. Melt the butter in the microwave. Add the sugar, salt and milk and stir well. Return the bowl to the microwave and heat on high in one minute increments until the temperature is 105° F to 115° F, or until the liquid feels tepid when a drop is placed on the wrist. Add the eggs, yeast and flour and stir with a large spoon. (A mixer is not necessary.) Turn the dough into a large, buttered bowl, cover with plastic wrap and refrigerate overnight.

The next day, cut the dough into fourths right in the bowl. Lightly flour the work surface. Working with one section at a time, shape each quarter into a smooth disc. Flatten, sprinkle lightly with flour and roll into a 10-inch circle. Cut into 12 wedges. Roll each wedge from the wide end to the point, stretching the wide end slightly as you go to form a nicely shaped crescent. Place each crescent on a parchment lined or lightly greased baking sheet. Cover with a dampened dishtowel and let rise 2 to 3 hours. (I've had equal success letting them rise longer so they may be baked and served directly from the oven.)

Preheat the oven to 350° F. Bake 10 to 12 minutes until lightly golden. Serve warm.

Makes 4 dozen.

Chicken and Dumplings

noreply@blogger.com (Lora) — Wed, 16 Nov 2011 20:03:00 +0000

Utilitarian chicken breasts show their irresistible side when paired with the ever so humble but delectable dumpling. Shredded chicken and pillows of dumplings are blanked with a rich broth. Yet, Chicken and Dumplings is an easy dinner solution. This duo is a well kept secret for home cooks in a hurry, using basic ingredients from the SimplyCooking® pantry.

The source for the process is southern chef Scott Peacock whose recipe for Classic Chicken and Dumplings appeared in Better Homes and Gardens in 2009. I've modified the ingredients per the SimplyCooking® pantry. The dough for the dumplings is stirred together in a minute, and ideally gets a 2 hour chill. Wait. Read on. Don't let this stop you from making the dish. Make the dough earlier in the day. You will be glad. Canned broth comes alive when simmered with onion and celery. Roll out and cut the dough into squares as the chicken cooks in the broth. Once the chicken and vegetables are removed, the squares of dough take a plunge in the broth and transform into tender dumplings. Importantly, don't stir; a gentle shake of the pot will prevent the dumplings from sticking. Smooth out the flavor of the broth with a little butter and cream. The result is an amazing dish with a clean, bright flavor and delicate texture that conjures comfort better than any other simple, everyday recipe I know.

chicken and dumplings

dumpling dough
1 egg
3 Tbsp. water
3 Tbsp. vegetable oil
1/2 tsp. salt
1 cup flour

In a medium-sized bowl, whisk together the egg, water, oil and salt. Stir in the flour and mix well. Cover the bowl with plastic wrap and chill, ideally for 2 hours. Less will work.

4 cups vegetable broth
2 cups water
3 stalks celery, coarsely chopped
1 onion, peeled and halved
4 boneless, skinless chicken breast halves
salt and pepper
2 Tbsp. butter, cubed
1/3 cup half and half
Salt and pepper, to taste

Place the broth and water in a large pot. Add the celery and onion and bring to a boil. Reduce to a simmer. Season the chicken with salt and pepper and place into simmering broth. Partially cover the pot and cook for 45 minutes, until the chicken is cooked through. As the chicken cooks, roll out the dumplings. Place the chilled dough on a well floured surface and roll into a roughly shaped rectangle the thickness of about 1/8 -inch. Using a serrated knife, pizza cutter or pastry cutter, cut the dough into 1- 2" squares. The squares do not need to be perfectly shaped or uniform.

Remove the chicken to a cutting board. Remove the vegetables and discard. Add the dumplings, one by one, to the simmering broth. Shake the pot to prevent them from sticking. Cook 3 to 5 minutes, until the dumplings are tender. Shred the chicken into bite sized pieces and return to the pot. Add the butter cubes and cream. Season, to taste, with salt and freshly ground pepper.

Applesauce Cake with Caramel Frosting

noreply@blogger.com (Lora) — Wed, 09 Nov 2011 18:28:00 +0000

Spicy, sassy cakes are betwitching for Fall; on a windy Wednesday night, for Sunday afternoon football, Book Club night or a weekend at the cabin. Don't forget the cake.

applesauce cake with caramel frosting

1/2 cup butter
2 cups sugar
1 egg
1 1/2 cups applesauce
2 1/2 cups sifted flour
1 cup raisins
1/2 cup walnuts, coarsely chopped
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
2 tsp. baking soda
1/2 cup boiling water

Preheat oven to 350° F. Butter and flour a 9 x 13 inch pan.

Cream the butter and sugar. Add the egg and applesauce; beat well. Place 1 tsp. sifted flour in a small bowl and toss in the raisins and walnuts. Sift the remaining flour once again, this time with the cinnamon, cloves and salt. Dissolve the baking soda in the boiling water. Add the flour mixture alternately with the baking soda water to the creamed mixture. Beat after each addition. Stir in the floured raisins and nuts. Pour into the prepared pan and bake 45 minutes.

caramel frosting

1/2 cup brown sugar
1/2 cup butter
4 - 5 Tbsp. half & half or milk
4 - 5 Tbsp. powdered sugar

Melt the brown sugar, butter and 2 Tbsp. milk in a medium saucepan. Boil for 3 minutes, stirring. Allow to cool; set the pan in the refrigerator just until the pan is cool to touch. Beat in the powdered sugar, 1 cup at a time, and additional milk until reaching a creamy consistency.

Waffles of Insane Greatness!

noreply@blogger.com (Lora) — Wed, 31 Aug 2011 01:23:00 +0000

Aretha Frankenstein's, a restaurant in Chattanooga, Tennessee, is the source of this recipe for waffles. It appears with some frequency in the food blog world and with good reason; they are not just good, they're insanely great. The ingredients are all in the SimplyCooking® Pantry and the process is straightforward, making us, too, want to share this simple everyday recipe.

waffles of insane greatness!

3/4 cup flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk ( or whole milk; or a combination)
1/3 cup vegetable oil
1 egg
1 1/2 tsp. sugar
3/4 tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt; mix well. Add the buttermilk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes before placing on the waffle iron.

The Holiday Cottage Kitchen

noreply@blogger.com (Lora) — Tue, 09 Aug 2011 21:36:00 +0000

We stocked our holiday cottage kitchen with foods grown and produced locally.

I was just asked this morning whether I had spent the past week at a "holiday cottage" or was I visiting family. I paused, beguiled by the unfamiliar phrase "holiday cottage" - my friend is British. Then I answered out loud as I thought to myself, "Yes. Yes, it was a holiday cottage." The term so aptly described our vacation in Michigan.

Just being on the Lake Michigan shore was a holiday, a celebration of sorts of sun, sand, water, fresh air, family and all there is good in life. And it really was a holiday cottage in that here we had so dramatically broken from our daily routines. The holiday cottage had a holiday cottage kitchen, a special little corner with other breaks from the routine.

The kitchen was sunny and compact, a square area so small you could scramble eggs with one hand and wash dishes with the other. Efficient. Really what made the space so efficient was not this or updates and appliances the kitchen had. It was rather what the kitchen did not have that made it efficient:

No space.
No island.
No dishwasher.
No garbage disposal.
No trash compacter.
No tea kettle.
No clock.

These conveniences I rely on daily in my home kitchen and think them a necessity. But here in the holiday cottage kitchen these things became not just useless; it was actually their absence that contributed to the sense of holiday.

No space meant everything had to be useful, and it was; a few pans but even more strainers for the fresh blueberries, peaches, cherries and other wonderful produce grown nearby. No counter island meant no clutter, no "stuff" annoyingly and haphazardly abandoned like at home. With no dishwasher there were no dishes to unload or negotiation of whose turn it was. With no garbage disposal or trash compactor there was no mechanical groan to interrupt the sweet solitude of shore life. No tea kettle made me realize I don't need a new one, or even one at all. And the absence of a clock made it impossible to be late.

What we lacked in "conveniences" we gained in these luxuries.

Now back home, I miss the holiday cottage kitchen; its two sunny windows with the cool lake breeze blowing in along with the distant voices of people walking down the road. I'm boiling water for tea in a saucepan now, the old tea kettle gone. And so far, the fridge is only stocked with enough produce, milk, eggs and butter for the next few days. Later this week I will restock per the SimplyCooking® Pantry for the coming reality of a school and work week. But for a few more days I will savor the simplicity, luxury and grace of the Michigan shore and of the holiday cottage kitchen.

If you liked this post, you may also like The Summer Kitchen.

Tapenade

noreply@blogger.com (Lora) — Mon, 11 Apr 2011 01:53:00 +0000

A few leftover olives can be a very good thing. Add some capers, a clove of garlic, a little dried basil and olive oil and ...ta da... a lovely tapenade. Its' simplest application is a light smear on a sliced baguette or crostini. But this Provencal classic can also serve as a nice flavor base for a veggie sandwich. Spread the tapenade on a baguette and layer with roasted vegetables, cheeses, lettuces or spinach - whatever is in season, whatever you have. There are endless creative combinations. The SimplyCooking® Mediterranean Layered Sandwich uses tapenade in this very way with a layering of SimplyCooking® pantry items: jarred roasted red peppers, tomatoes, lettuce, onion and mozzarella cheese. Wrap the sandwich very tightly in plastic wrap and refrigerate until well chilled for a light and refreshing spring meal.

tapenade

1/2 cup pitted Kalamata or black olives
1/4 cup capers, drained
1/4 cup dried basil
1/4 cup olive oil
1 clove garlic
Salt and pepper, to taste

Blend the olives, capers, dried basil, olive oil and garlic in a food processor or blender until very finely chopped. Season with salt and pepper.

Meatless Tamale Pie

noreply@blogger.com (Lora) — Mon, 28 Mar 2011 01:45:00 +0000

Assorted beans are piled high inside the cheesy cornbread crust of this meatless tamale pie. If you're among the growing number of people adopting the habit of going meatless on Mondays, we offer up this recipe as a meatless meal which will probably not entail a last minute trip to the grocery store. That's right. You may very well have everything you need right in your pantry and fridge - a saving grace on Mondays.

The Meatless Monday initiative that urges people to go meatless one day of the week - Monday - is really not a new call to action but one that is rather seeing a rebirth. According to the Meatless Monday site, Presidents Wilson, Truman and Roosevelt created campaigns for voluntary meatless days during wartimes for food conservation and rationing. Today's call is in the name of social consciousness for the planet and better health for humans.

While Cindy and I pause at mixing too many politics with food, the benefits of eating more meatless meals are both inarguable and appealing. And this SimplyCooking® recipe for Meatless Tamale Pie is a perfect example of how to create fantastic meatless meals - Monday, Tuesday or any day - with staples from your pantry.

meatless tamale pie

1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 green or red pepper, finely chopped
2 Tbsp. tomato paste
1 Tbsp. chili powder (more, to taste)
1/2 tsp. cumin
1/2 cup water
3 - 15oz. cans kidney, pinto, black or white beans, rinsed and drained
1/4 cup olives, halved
3 Tbsp. minced fresh parsley
Freshly ground black pepper, to taste
1 cup yellow cornmeal
1 Tbsp. flour
1 Tbsp. sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1 egg, lightly beaten
1/2 cup milk
1 Tbsp. vegetable oil
1/2 cup grated cheddar cheese

Preheat oven to 400 °F. Oil an 8" or 9" baking dish or shallow casserole.

In a large skillet, warm the oil and sauté the onions, garlic and green pepper until soft, about 3 minutes. Stir in the tomato paste, chili powder, cumin, water, beans, olives, parsley and pepper. Simmer while using a large spoon to smash the beans and fold the mixture over repeatedly to combine well. Season to taste, using additional chili powder (or other seasonings like chili flakes) for heat. Once the bean mixture is heated through, seasoned and a fairly creamy schmear-like consistency has resulted, spread the mixture in the prepared dish.

For the cornbread topping, combine the cornmeal, flour, sugar, salt and baking powder in a medium bowl. Add the egg, milk and oil and stir just enough to combine. Spread the batter over the bean mixture. Top with cheese. Bake, uncovered, for 20 minutes until the dough rises and is golden.

This SimplyCooking® recipe uses seasonings moderately for a broadly appealing not-too-spicy tamale pie. Be sure to taste and season, adding your own favorite spices to heat the dish up.

Steak Soup

noreply@blogger.com (Lora) — Fri, 25 Mar 2011 20:33:00 +0000

Supper for a spring rain

Spring ~~rain~~ snow (as is actually the case here today in St. Louis). It blows in, takes us by surprise and chills us to the bone. Greet the dampness with a hearty Steak Soup - lean sirloin strips and tender vegetables in a tasty broth.

By pulling a few ingredients from the SimplyCooking® Pantry and using assorted remnants from the vegetable bin, in very short order you'll have this meal-in-one soup. Pieces of leftover steak can be used; simply proceed to preparing the vegetables and add the pieces of beef with the liquids, vegetables and seasonings as indicated. There are no set rules for vegetables; use what you like, use what you have. The version shown in the picture uses lima beans and corn instead of green beans and peas.

Serve with a grainy, heavy bread for dipping and sopping.

steak soup

1 Tbsp. olive oil
1 lb. sirloin steak, cut into 1/2" pieces
salt and pepper
3 Tbsp. butter
1 medium onion, chopped
2 cloves garlic, crushed
2 stalks celery, diced
2 carrots, peeled and diced
1/2 red pepper or roasted red pepper , cut into 1/2" squares
1 tsp. dried thyme
3 Tbsp. flour
2 cups vegetable broth
1 - 8oz. can tomato sauce
1/3 cup red wine
1- 15oz. can diced tomatoes
1 cup frozen green beans
1/4 cup frozen peas
1 tsp. Worcestershire sauce
1/4 tsp. cumin
pinch cloves
2 Tbsp. chopped fresh parsley
pinch red pepper flakes
Salt and pepper, to taste

Heat the oil in a large soup pot over medium-high heat. Add the beef and season with salt and pepper. Brown the meat, turning constantly, for about 5 minutes. The pieces should be lightly browned around the edges. Transfer to a plate.

In the same pot, melt the butter. Add the onion, garlic, celery, carrots, red pepper and thyme. Sauté 5 minutes. Add the flour. Stirring constantly and scraping up the bottom of the pan, cook for 3 minutes. Add the vegetable broth, tomato sauce, red wine, tomatoes, green beans, peas, Worcestershire sauce, cumin, cloves and reserved beef. Stir and bring to a boil. Reduce the heat to medium/low and simmer for 15 minutes. Finish the soup by adding fresh parsley and salt, pepper and red pepper flakes, to taste.

Orzo With Olives and Sun-dried Tomatoes

noreply@blogger.com (Lora) — Mon, 21 Mar 2011 22:56:00 +0000

Orzo with Olives and Sun-dried Tomatoes, this salad is drenched with the sunny flavors of Southern France - basil, tomatoes, olives, pine nuts and balsamic vinegar. Each of these ingredients characterizes Provencal cuisine. But the olive, in particular, brings to mind the deep blue sky found there. Bundles of lavender. Boulangeries and patisseries on every corner. The narrow roads built in the hills of St.-Paul de Vence. Perhaps it was the jar of olives presented to me each morning from the innkeeper in Avignon for our day on the road, olives signify the luscious tranquility and carefree spirit of Provence and a clarity of air and mind alike that is intoxicating.

When the last gray glimpses of winter become just too much to bear, escape to the Mediterranean. A bowl of bouillabaisse while taking in the sea air may be a stretch, but a bowl of Orzo with Olives and Sun-dried Tomatoes can be made most simply with everyday ingredients found right in your SimplyCooking® Pantry. Sip a glass of Châteauneuf-du-Pape, pull out your linen napkins, linger over dinner and be transported for just a bit knowing bright, glorious days are just around the corner.

orzo with olives and sun-dried tomatoes

1/3 cup sun-dried tomatoes
1/4 cup pine nuts
1 1/2 cups orzo
2/3 cup diced tomatoes (canned or fresh)
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved or quartered if large
2 Tbsp. dried basil
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Put salted water on to boil for the orzo. Place the sun-dried tomatoes in a small bowl, cover with hot water and soak 5 minutes. Drain and slice the tomatoes into bite-sized pieces; set aside.

Lightly toast the pine nuts in a dry skillet over medium heat. When they start to brown, remove the pan from the heat and cool.

Cook the orzo for 8 to 10 minutes until al dente, tender yet firm to the tooth. Drain and transfer to a large bowl. Add the hydrated and chopped sun-dried tomatoes, drained (if canned) diced tomatoes, olive oil, vinegar and olives. Stir in the toasted pine nuts, dried basil and Parmesan cheese. Season with salt and pepper. Serve chilled or room temperature.

Roasted Pork Tenderloin with Sherry Basting Sauce

noreply@blogger.com (Lora) — Thu, 10 Mar 2011 17:47:00 +0000

Find your family drawn to the kitchen as you baste the pork with this aromatic sauce. This simple way to prepare a pork tenderloin is perhaps my favorite. Sherry is an item in the SimplyCooking® Pantry. I suggest a sweet sherry such as an Amontillado. This sherry not only makes a nice aperitif (I learned about it when looking for a sherry to use in a cocktail) but is very nice for cooking. Two words about what type of sherry not to use: cooking sherry, which is not drinkable. Substitute rum, bourbon or brandy instead of using cooking sherry.

roasted pork tenderloin with sherry basting sauce

1/3 cup packed brown sugar
1/4 sherry
1/4 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
2 (1 1-1/2 pound) pork tenderloins

Preheat oven to 450° F. Combine brown sugar, sherry, soy sauce, ketchup and garlic in a small saucepan; bring to a boil. Reduce the heat; simmer until thickened, about 5 minutes.

Line a rimmed baking sheet with foil. Place the tenderloins on the sheet. Brush with sauce and continue to baste while roasting. Roast for 30 minutes or until the internal temperature reaches 155° F to 160° F. Remove from the oven and let rest 10 minutes before slicing. If you have sauce remaining, return the saucepan to the stove and boil what's left for 2 minutes. With a fresh brush or spoon, glaze the roasted tenderloins with the remaining sauce.

Note: If you are making two tenderloins and also want a heavy glaze, you may want to double the sauce measurements.

Soup for Two Servings

noreply@blogger.com (Lora) — Mon, 07 Mar 2011 19:33:00 +0000

We learned this trick from "Bette," a talented and resourceful cook and mother of an original 2003 SimplyCooking® subscriber, "Dorothy." "Bette" is known for her healing chicken soup. She makes batches regularly and freezes two serving portions in plastic bags. The bags stack neatly in the freezer. The soup looks fresh and is just as tasty when thawed and rewarmed.

Mark clear, quart-sized food storage bags with the date.
Place 3 cups of cooled soup into each dated bag and freeze.
Frozen soup will keep for 6 months.
To use, place a frozen bag on a plate and microwave on high for 1 minute or just until the frozen soup is loosened enough to empty into a pan.
Empty the soup into a pan to completely thaw and heat.

Chicken Soup

noreply@blogger.com (Lora) — Thu, 03 Mar 2011 19:11:00 +0000

Weary from a long week and miserable from a monstrous cold, she gratefully took into her hands a large jar of warm chicken soup that had been sent home with her children by a sympathetic friend.

chicken soup

1/2 bunch of parsley

1 bay leaf

2 cloves garlic, peeled

1" piece of fresh ginger, peeled

1 tsp. dried thyme

freshly ground pepper

4 small boneless, skinless chicken breast halves

1 pound carrots, peeled

1 large onion, peeled

salt and pepper, to taste

Chop the stems off the parsley. Set aside the leaves. Make a bouquet garni by bundling the parsley stems, bay leaf, garlic, thyme, ginger and pepper in a piece of cheesecloth or in a coffee filter and tying with a long string.

Cut the carrots into bite-sized pieces. Dice the onion. Place the bouquet garni, chicken, carrots and onion in a large soup pot. Cover with water. Bring to a boil over high heat. Reduce the heat, partially cover and simmer 45 minutes until the chicken is cooked through. Remove the chicken and cool slightly. Continue to simmer the broth. Shred the chicken into pieces using a knife and fork; return it to the pot. Season to taste with salt and pepper. Just before serving remove the bouquet garni and add some (but probably not all) of the reserved parsley leaves.

Crispy Chicken

noreply@blogger.com (Lora) — Tue, 01 Mar 2011 19:57:00 +0000

A ribbon of Crispy Chicken on a skewer

Tender chicken with a crispy coating threaded on a skewer and broiled; Crispy Chicken is a dinner solution for nearly any occasion. This simple everyday recipe has such versatility and range; it's been a champion in my kitchen for years. For the young child begging for chicken fingers, his taste buds will be delighted. For him, dress it down; serve it plain with a dab of ketchup. For a quick dinner serve it casually over pasta or brown rice that cooks while the chicken takes a quick marinade - 20 minutes - and broils - 18 minutes. I often find myself reading the paper or helping with homework during this "downtime." But if you are so motivated during these minutes to dress the dish up further; sauté onions and peppers to serve alongside. For company coming or when taking dinner to another, dress it up still further with the addition of a white wine sauce. And, for a complete change of pace, toss Crispy Chicken into a green salad with a little feta cheese, red onion and olives and then drizzle with honey balsamic vinaigrette.

There are infinite possibilities for Crispy Chicken. It's that rare kind of recipe that's so adaptable, once you know how to make it, you wonder what you ever did when you didn't know how to make it.

crispy chicken

1/4 cup olive oil
2 Tbsp. red wine vinegar
1 garlic clove, minced
pinch of salt and pepper
6 small boneless, skinless chicken breast halves*
2 cups bread crumbs

Whisk together the oil, vinegar, garlic, salt and pepper in a large bowl. Cut the chicken into 1-inch wide strips and place in the bowl. Toss well, cover and refrigerate for 20 minutes or up to 1 hour.

Preheat the broiler. Coat each strip with bread crumbs and thread onto a skewer. Metal skewers are easier to handle, but wooden work fine as well. Six chicken breasts will take between 4 and six skewers. Place the skewers on a foil-lined baking sheet. Broil for 18 minutes. Use tongs to turn the skewers for even browning.

*If the chicken breasts are large flatten them by placing them in a Ziploc bag and pounding with a rolling pin or kitchen mallet.

Chicken Parmesan

noreply@blogger.com (Lora) — Thu, 24 Feb 2011 18:14:00 +0000

Just 1/2 cup grated Parmesan cheese, a little flour, an egg, dried basil and lemon peel creates the crispy coating that makes Chicken Parmesan. Cooked on the stove top in a little olive oil, these encrusted pieces of chicken that have been pounded thin cook in just 10 minutes. The previous post discussed cooking for others: Chicken Parmesan is perfect dish to share as it's universally popular, is easily adaptable and tastes much more significant than the simple everyday recipe it really is.

When cooking for others I always like to keep it basic. I find dishes that are pleasingly plain and can be served on a single platter are most appealing to people who are ill, recovering or adjusting to a new life circumstance. Comfort food.

Chicken Parmesan is delicious warm or served at room temperature. The pieces also make a nice sandwich. There are a couple notes on this dish:

The chicken breasts must be flattened. You can do this yourself by placing boneless chicken breasts in a ziploc bag and pounding them thin with a rubber mallet or a rolling pin. Buying them flattened is all the better, in my mind. In St. Louis, Straub's Markets always have stacks of pounded chicken in the meat case. Most butchers will pound them for you if you ask.
Use a non-stick skillet.
The pasta will need some moisture to prevent it from drying out during the time the dish is transported.

chicken parmesan

4 boneless, skinless chicken breast halves pounded to 1/8"

1 lemon, juiced and zested

1/4 cup flour

1/4 tsp. pepper

3/4 tsp. dried basil, divided

1/2 cup grated Parmesan cheese

1 egg, beaten

2 Tbsp. olive oil

One at a time, place each breast in a Ziploc bag and pound with a rolling pin or meat mallet until the breast in very thin, 1/8" to 1/4". Brush the pieces with lemon juice.

On a plate combine the flour, pepper and 1/4 tsp. dried basil. On a second plate, combine the Parmesan cheese with 1/2 tsp. dried basil and the lemon zest. Beat the egg, lightly, in a small bowl. Heat the oil in a large non-stick skillet. Coat each breast with the seasoned flour. Shake to remove excess. Dip in the egg, removing excess, and then dredge in the Parmesan cheese mixture. Place in the hot pan. Cook 3 minutes per side over medium/high heat. Reduce the heat to medium/low and cook and additional 2 minutes per side.

Serve over pasta with a simple tomato sauce or white wine sauce.

Time Spent Cooking for Others

noreply@blogger.com (Lora) — Tue, 15 Feb 2011 21:07:00 +0000

A meal, thoughtfully prepared by you for another person who cannot do this for himself, is, to me, the single greatest expression of caring, friendship and love. There are many occasions when we do want to help someone ill or going through a rough emotional patch, but don't know quite what to do. An entire meal dropped off or left at the back door, a container of soup, a pot of stew, a plate of cookies; the act of sharing something delicious is a touching and appreciated act beyond what can possibly communicated. But, the nuisance of time so often stands in the way of executing such powerfully positive intentions.

Since the early days of SimplyCooking®, cooking for others has wound it way into the founder's conversations and content. Cindy prepared and delivered dinner to her grandmother every Wednesday without fail for most of the years our venture has existed. What she was making or what she should make frequently came up in light hearted, passing conversation. There were several occasions SimplyCooking® meetings convened in Kathy's dining room while Kathy cooked, not only for her own four children but for another household in need. I drop off meals - always including dessert - for family and friends whenever there's a need, but I particularly find rewarding dinner parties my sister and I have thrown for our parents. Gathering around a table with a few friends, fine wine and food, spirited conversation followed by a little live music is what my parents so enjoyed regularly in their younger days. With just a few simple, everyday recipes and a little time, we have done the work for them, creating the setting they so relish. Watching the pleasures of friendship, food and laughter unfold is equally as pleasurable for the two of us who are not eating but simmering, carving, pouring and plating it up. And the dinner parties Cindy and I have done for charity make us realize, time and time again, several things: One, we love cooking together. Two, we have no desire to be caterers. Three, there is indeed a sort of magic in cooking for others when it is soulfully inspired.

With your SimplyCooking® Pantry stocked, you'll find yourself like us; ready to prepare a few extra servings, a few extra meals or a quick, little treat any time for anyone who may need the touch of the loving spirit that comes uniquely from your kitchen. Upcoming posts will feature recipes ideal for sharing with others.

Easy Hollandaise Sauce Recipe

noreply@blogger.com (Lora) — Tue, 08 Feb 2011 19:43:00 +0000

He could cook no more than milk on cold cereal -- except for a sublime and silky Hollandaise Sauce he learned to master from his mother. His friend knew she loved him when he surprised her, one evening, with a perfectly steamed artichoke and Hollandaise for dipping.

Valentine's Day is just around the corner and lest we forget that expensive dinners and champagne cocktails need not be the only path to a romantic interlude. Sometimes hearts are won with the simplest of gestures -- or recipes.

About this recipe: Hollandaise Sauce is quite simple but will give you problems if you rush. Tips I learned from watching a master Hollandaise Sauce maker:

1. Don't let the water simmer; keep it just hot enough to make steam. Remove the pan/bowl with the sauce if you think the water is getting too hot. Return it when the water cools a bit.

2. Don't stop whisking. In this regard it is perfect recipe for two people to make.

3. Don't rush the step adding the butter. Linger and enjoy the seductive transformation occurring.

4. Do taste often and season accordingly.

sublime and silky hollandaise sauce

6 Tbsp. butter
2 egg yolks
1/2 juicy lemon, juiced
scant 1/8 tsp. salt
pinch cayenne pepper

Cut the butter into roughly 1/4" cubes - so you have about 24 pieces - and set aside.

Place the yolks in the top of a small double boiler. You can also use a bowl that fits snugly over a small saucepan. Place 1/2" or so of water in the bottom of the saucepan. The bowl should not touch the water. Place the bowl or double boiler top over the water and turn the heat on low. Immediately begin whisking the yolks.

Heat the water, but do not let it quite simmer. Keep the heat very low. Whisk the yolks for 3 minutes. Add the lemon juice and salt while continuing to whisk. If the lemon is not very juicy use the juice of the whole lemon. Whisk in the butter one piece at a time. As one piece is nearly incorporated, add another and so on until all the butter is incorporated and a silky texture develops. Add the cayenne pepper and adjust seasonings to taste. Serve immediately.

Rancher's Beans

noreply@blogger.com (Lora) — Thu, 03 Feb 2011 22:57:00 +0000

Throw open the cupboard doors and discover the power of the pantry. Rancher's Beans is one of my favorite canned bean recipes. Southwestern spices, canned beans and tomatoes meld into a quite delicious and soul-satisfying meal.

In most of life's work, systems help us to function at our best. Systems allow us to eliminate roadblocks that inhibit us from doing a good job, or, from tackling the job at all. And nowhere is this truer than in the kitchen. Here, having a few good systems in place can make a positive difference in our daily lives, as this one room is the primary source of our physical and spiritual nourishment. SimplyCooking® is one such system--a guideline of ingredients for stocking the pantry and a collection of recipes that use them. With a few cans of beans, canned tomatoes, an onion, pepper and basic spices, you have the ingredients for a hearty winter meal made simply. That's power.

rancher's beans

1 Tbsp. vegetable oil
1 medium onion, chopped
1 green or red pepper, chopped
1 clove garlic, minced
2 - 15 oz. cans kidney beans, rinsed and drained
1 - 15 oz. can black beans, rinsed and drained
1 - 15 oz. can white beans, rinsed and drained
1 - 15 oz. can diced tomatoes, drained
1/4 cup molasses
1 tsp. sesame oil
1/4 cup brown sugar
1/4 cup cider vinegar
2 Tbsp. chili powder
1 Tbsp. cumin
1/8 tsp. red pepper flakes
Salt and pepper, to taske
hot pepper sauce (optional)

Heat oil in a 4 quart pot or casserole. Add onion, pepper and garlic and sauté for 5 minutes. Add beans, tomatoes and all seasonings. Gently combine and cook over medium heat for 15 minutes. Serve immediately or cover and cook over low heat for up to 1 hour. The flavors will continue to develop. Season with hot sauce, if desired, for heat.

Serve over brown rice, pasta or couscous. Excellent with cornbread.

Tuscan Beans with Spinach

noreply@blogger.com (Lora) — Sat, 29 Jan 2011 19:23:00 +0000

Here's a super simple little dish featuring white beans, onions and thyme -- a nice idea for a simple Sunday supper.

tuscan beans with spinach

2 Tbsp. olive oil
1 onion, peeled and diced
1 Tbsp. dried thyme
pinch of salt
1/8 tsp. black pepper
2 15-oz. cans white beans, rinsed and drained
2 cups vegetable broth
5 oz. fresh spinach

In a medium sauté pan over medium heat, warm the olive oil. Add the diced onion and sauté 2 minutes. Add the dried thyme, salt and pepper. Sauté 2 minutes more. Add the drained beans broth and stir well. Cover the pan. Reduce the heat and simmer 5 minutes. Add the fresh spinach. Replace the lid and allow the spinach to wilt. Stir and season to taste. Serve over a bed of fresh raw spinach or cooked pasta.

Cooking with Canned Beans

noreply@blogger.com (Lora) — Thu, 27 Jan 2011 20:24:00 +0000

Canned beans are ready to use, versatile and healthful which makes them essential on the SimplyCooking® Pantry. With all recipes, drain and rinse canned beans before using. It seems the most popular size is the 15 ounce can so this is the unit used in SimplyCooking® recipes. So many interesting varieties are available today; we recommend keeping at least these basics in the pantry:

garbanzo beans (or chickpeas)
black beans
kidney beans
pinto beans
white beans

If for economy, variety or taste you prefer to use dried beans, the general rule is that 1 cup of dried beans will expand to 2 to 2 1/2 cups after cooking. Wash the dried beans and soak them overnight in 3 to 4 times as much water as beans. Discard any rocks that may have been harvested with the beans and remove any floating or moldy beans. An alternative to the overnight soak is a quick cooking method. Cover dried beans with cold water, bring to a boil and simmer for 2 minutes. Remove the pan from heat and let it stand, tightly covered, for about 1 hour. This is equivalent to 8 hours of soaking.

With either method, proceed to cook the beans by bringing them to a slow boil in the soaking water. Reduce the heat and simmer until tender. The cooking time will depend on the type of bean and where they were grown. Test for doneness by blowing on a few beans in a spoon. If the skins burst they are cooked. Add salt to taste and the beans are ready to add to your recipe.

Everyday recipes using canned beans you may enjoy --

black bean soup

red beans and rice
rancher's beans
hummus
black bean and orzo salad
pasta e fagioli
moroccan lemon chicken

hot bean and artichoke dip

Stock the Pantry

noreply@blogger.com (Lora) — Mon, 24 Jan 2011 22:16:00 +0000

Various forms of tomatoes in the SimplyCooking® Pantry

In spite of food fads, fitness programs and health concerns, we must never lose sight of a beautifully conceived meal. --Julia Child

Has a lovely evening meal made from scratch with fresh ingredients and tantalizing flavors become quixotic? Amanda Hesser, blogger on Food 52 and author of The Essential New York Times Cookbook writes, "By 2008, asking a home cook to make dinner every night was out of the question, but asking him to make his own creme fraiche or butter -- anything elemental or artisanal -- was somehow reasonable. " Oh, Amanda how disheartening. Is she right? If we take a honest look at American culture and what sells in grocery stores, it appears so.

Cindy and I believe beneath the demand for convenient solutions for meals, there is an underlying yearning to get back to actually making daily meals -- meals that are fresh, simple, healthful and beautifully conceived. Cooking from a well-stocked pantry is the start of what can make this possible. We've spent years doing due diligence on that; studying and experimenting with the foods that need to be stocked for simple and healthful everyday cooking. We have made slight alterations to the SimplyCooking® Pantry in order to keep the recipes healthier and more current with how people want to eat; bacon was on in 2003 but is now off the SimplyCooking® Pantry despite its current rush of culinary status (Candied Bacon Ice Cream, anyone?).

The SimplyCooking® concept in cooking and stocking the pantry is the solution we developed for ourselves and others who wish to cook fresh and healthful meals at home daily. If at the start of this new year you resolved to get cooking, making more foods from scratch, buying less processed foods, having more family meals or cooking more meals from scratch, please know your goal is not foolishly impractical, nor are you alone. We invite you to stock the items we list in the SimplyCooking® Pantry, cook with us and remain true to the value of a beautifully conceived meal.

Hot Bean and Artichoke Dip

noreply@blogger.com (Lora) — Fri, 21 Jan 2011 20:54:00 +0000

Hot Bean and Artichoke Dip baked in a small Le Creuset dish.

A creamy, warm dip made with only a tablespoon of mayonnaise and sour cream, Hot Bean and Artichoke Dip is a winter "go to" recipe. Spread on crostini or sliced baguette, or use vegetable sticks to dip with. If you are going to a football party or watching the playoffs at home, this is a civil alternative to the typical football watching fare - dare I say I find, well, disgusting. (I refer to the genre of culinary catastrophes that appear every year during football season including Greasy Meatballs in Grape Jelly Sauce.) I'll pop this in the oven just before game time, simply pulling a mere two cans off my pantry shelves, using a few staples and chopping a handful of parsley that I will tell you is perfectly fresh, thanks to a magical herb keeper Cindy found and gave me for Christmas. Perfection!

hot bean and artichoke dip

1 - 15 1/2 oz. can white beans, drained

1 - 14 oz. can artichoke hearts, drained

3 cloves garlic, crushed

1 Tbsp. mayonnaise

1 Tbsp. sour cream

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/2 cup plus 2 Tbsp. grated Parmesan cheese

1/2 cup chopped parsley

1 lemon, zested

Preheat oven to 400° F. Lightly oil a baking dish or pie plate. Place drained beans and artichokes plus garlic in a food processor bowl. Pulse 8 times, until coarse. Add mayonnaise, sour cream, cayenne and black peppers and process until smooth. Transfer to a bowl and stir in 1/2 cup Parmesan cheese, parsley and lemon zest. Spread into the oiled dish. Sprinkle with 2 Tbsp. Parmesan cheese. Bake, uncovered, until heated through; about 20 minutes.