Juliana

Last Post…

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Oct 142013
 

Dear friends,

Today I am not sharing a recipe, just a situation that I would like to disclose to you. Unfortunately I will need to discontinue “Simple Recipes [dot] Me” in order to stop a harassment that I have been facing for a while.

I would like to reveal my experience in this last post of Simple Recipes [dot] Me by sharing some of my feeling and thoughts…please bear with me.

When I started blogging, the only purpose was (and still is) to share recipes that were simple, easy to make and follow. Therefore, I chose “Simple Recipes”. I had no idea that such a generic, non-creative title would turn into such a nightmare. A blogger, who I will not reveal, made strong demands claiming that I did not have the right to use “Simple Recipes” or even “Simple Recipes [dot] me” (my domain name) because I was confusing her readers and damaging her name as the readers were not able to distinguish between the two sites. In my opinion and opinions of people that I have asked, both sites are so distinct in design, description, pictures, colors that there is no resemblance whatsoever, except the sharing of recipes. But, isn’t the whole purpose of blogging sharing?

I have been battling with this situation for a while, and as you can imagine, I had countless sleepless nights, trying to find a way to salvage what I so much enjoy doing…

Through “Simple Recipes [dot] me” I got to meet so many people around the world who share the same passion as me. This experience opened doors to new ideas, creativities and inspirations for me and I didn’t want this wonderful experience to turn into a traumatic event just because of one individual… and why should I accept stipulations to what I could or could not do to run my own blog?

After consulting many lawyers, I learned that I had a legal right to use “Simple Recipes [dot] Me”. Somehow, this information gave me piece of mind because then I knew that I was not doing anything wrong and was not infringing on anyone’s right; but the issue is not that simple. Although I have the legal right, I am not willing to spend a huge amount of money to defend my right. Does this make sense? One can ask why do I have to spend a fortune in order to defend my own right, especially since my blog is a hobby? Well, this is the system in which we live…In this system, people who can afford attorney fees have advantage over the ones that cannot. I do not agree with this, but I have no choice but accept it.

My blog should reflect me and nobody else, that is the beauty of having a blog. So I decided to put an end to my agony …wow, this sound so dramatic! Believe me, it took me a long time until I started to look beyond and realized that it is not the title or the name: it is the content! So, I am ready to give up “Simple Recipes [dot] Me” and move on…

I will take a small break as I am working on my new blog which I believe will reflect my personality…I will not let her bullying stop my creativity and my ability to share what I enjoy, so please don’t give up on me! If I offended anyone, please forgive me, I only try to put in words my true feelings and justify my need to change the website.

Thank you so much for reading my posts throughout the years and today, this very long post.

Last SR Post

Oct 072013
 

Roasted Delicata Squash (3) ~ Simple Recipes Dot Me

Have you ever seen a Delicata squash? They are so cute! I got mine Delicata squash at Trader Joe’s and as soon as I saw it I told my husband I need to try this…and boy, they are so good. This squashes are simple and easy to manage as compared to some other squash that are so hard to cut.

I simply wash, cut add some olive oil and freshly grounded pepper and put them to roast on the small oven.

They taste so sweet and creamy, almost melting in your mouth…the texture of this squash is indeed very delicate as its name…now that I know how this squash taste, I will make sure that grab them everytime I see it…so if you have never tried this squash I urge you to give them a try, you will not regret.

Now, I am kind of embarrassed to post such a simple recipe…but hey…what can I do? Most of the time simple is better…

Roasted Delicata Squash (2) ~ Simple Recipes Dot Me

Ingredients:

1 Delicata squash
Olive oil
Ground pepper

Method:

Wash the squash and remove both ends. Cut into approximately ½ in. Remove the seeds using a small spoon by scrapping the seeds off.

Place the sliced squash into a bowl and add some olive oil and freshly ground pepper. Lay the squash on an oven safe tray.

Roast in a preheated oven of 425F for approximately 20 to 25 minutes.

Serve warm or cold.

Roasted Delicata Squash (4) ~ Simple Recipes Dot Me

Roasted Delicata Squash (5) ~ Simple Recipes Dot Me

I hope you enjoy this simple, very simple recipe…

Curiosity Corner Jan 2013
Did you know that Delicata squash is rich in dietary fiber? In spite of the color, apparently this squash is not rich in beta-carotene as the other similar color squash.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 302013
 

Georgia Pecan Brownie (1) ~ Simple Recipes Dot Me

I must confess that I am not a big fan of brownies…maybe because they are usually overly sweet…on the other hand my husband loves brownies. As a matter of fact he stops quite frequently at the local bakery just to get a piece of brownie…I always think to myself, brownies usually are so simple to make and I could bake brownies that are less sweet with more nuts, this way I could satisfy him (he loves nuts) and me…

After searching many issues of Desserts Magazine, I decided to make a very simple recipe of brownie that was featured on the issue # 6…I made half of the indicated recipe, and yes, I did cut the sugar and increased the amount of pecan…in spite of cutting the sugar they came out sweeter than I expected, but much better than the store bought, and I love the extra pecans in it. No need to say, my husband loved it!

Georgia Pecan Brownie (2) ~ Simple Recipes Dot Me

Ingredients:

½ cup unsalted butter (1 stick)
¾ cup sugar
¾ cup all-purpose flour
½ cup + 1 tablespoons cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ tablespoon vanilla extract
6 oz bittersweet chocolate, finely chopped
1 cup toasted pecan, pieces

Method:

Preheat oven to 350F and butter a 9 x 6 inch baking pan.

In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.

Melt the butter in a saucepan over medium heat and stir in the sugar to dissolves. Keep the mixture warm.

Add the warm butter and sugar mixture to the dry ingredients mix, stir to combine. Add the eggs, vanilla extract, chocolate and the nuts.

Stir until the chocolate is almost all melted and the ingredients are combined into a thick batter.

Pour the batter into the prepared pan and spread the top to even.

Bake for 25 to 35 minutes until set.

Remove from the rack to cool. Cut into pieces and serve. Store into an airtight container for up to 3 days.

Georgia Pecan Brownie (3) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (4) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (5) ~ Simple Recipes Dot Me

Enjoy this simple recipe for brownie with a cup of coffee or tea!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 232013
 

Chicken with Broccoli (1) ~ Simple Recipes Dot Me

This is a very simple and easy dish with chicken…and comes with lots of veggies, in this case broccoli and red bell peppers. You can always add more color by adding green peppers. It is delicious when served over rice.

I love this dish because it is all in one…the protein and the greens.

Ingredients:

2 chicken breasts, sliced
2 to 3 garlic cloves finely chopped
½ tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

1 large red bell pepper
4 to 5 cups broccoli florets
1 small onion, sliced into small wedges
2 tablespoons olive oil
Salt and pepper to taste

3 tablespoons soy sauce
¼ cup water
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 tablespoon corn starch
Chili oil to taste

Chicken with Broccoli (2) ~ Simple Recipes Dot Me

Chicken with Broccoli (3) ~ Simple Recipes Dot Me

Method:

Marinate the sliced chicken with garlic, soy sauce, olive oil and corn starch (5 first ingredients).

In the meantime blanch the broccoli florets.

In a wok add the 1 tablespoon of olive oil and sauté the chicken until slightly golden. Remove and set aside. On the same wok, add one more tablespoon of olive oil and stir fry onion and bell pepper for a couple of minutes and add the broccoli.

Remove all the vegetables and place together with the chicken.

Add the ingredients for the sauce in a medium heat and mix continuously until the sauce turns slightly thick. Stir in the chicken and the vegetables, mix gently until all combined and cook for another minute or so.

Serve with rice.

Chicken with Broccoli (4) ~ Simple Recipes Dot Me

Chicken with Broccoli (5) ~ Simple Recipes Dot Me

Enjoy!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 162013
 

Brussel Sprouts Cilantro Dressing (1) ~ Simple Recipes Dot Me

This is such a simple and quick way to prepare Brussels sprouts. It is light and so good…specially if you like cilantro…I say that because I know many people that cannot stand cilantro…maybe cilantro is one of the things that either you love or you hate…luckily my husband and I are on the same pace in regards to cilantro.

First you roast the Brussels sprouts with a little olive oil, salt and pepper just before serving add the lemon cilantro dressing and voila, you have a warm Brussels sprout salad.

Ingredients:

Brussels sprouts, cut into quarter
Olive oil
Salt and pepper

Lemon Cilantro Dressing to taste.

Brussel Sprouts Cilantro Dressing (2) ~ Simple Recipes Dot Me

Brussel Sprouts Cilantro Dressing (1) ~ Simple Recipes Dot Me

Method:

When washing and cutting the Brussels sprouts, leaves might come off, separate the leaves from the quarter.

Add a little olive oil, salt and pepper to the quarter of Brussels sprouts and roast in a pre-heated oven at 375F for about 25 minutes, just before it is done, toss the loose leaves to the tray and continue to roast until slightly golden.

Remove to the oven and toss with lemon cilantro dressing.

Serve warm or cold.

Brussel Sprouts Cilantro Dressing (5) ~ Simple Recipes Dot Me

Brussel Sprouts Cilantro Dressing (4) ~ Simple Recipes Dot Me

If you like this recipe, you might check on Brussels Sprouts with Chicken.

Curiosity Corner Jan 2013
Did you know that Brussels sprouts were first mention in late 16th century? It is thought to be native to Belgium, near Brussels, therefore its name. Now Brussels sprouts are cultivated in Europe and US, specifically California.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Sep 092013
 

Citrus Kale with Quinoa Salad (1) ~ Simple Recipes Dot Me

In spite of many people already feeling Fall, we are still enjoying summer. As a matter of fact, part of July and August were so overcast here that we thought that this year we would not have summer at all…luckily, summer is finally here at the South Bay. We have been spending a lot of time walking at the beach and enjoying the weather…with that being said, I am still in the mood for salad.

This is the first time that I made salad with kale. I usually make kale chips or add to soup….after seeing so many kale salads,  I decided to  eat it raw, and I felt in love with it, although I must admit that my husband did not care much for it. He is a little biased because he never liked kale and after baking loads and loads of kale chips he finally started to accept them…maybe after more batches of kale salad, he will acquire the taste for it…

Since kale is kind of chewy, I decided to add quinoa so the texture of the  kale could be masked by the soft and nutty flavor of quinoa. And citrus dressing was a natural way to break the bitterness of the kale…

Ingredients:

1 bunch of kale, I used the curly ones
5 to 6 tablespoon orange champagne muscat vinegar, I used the one from Trade Joe’s
½ red quinoa (or regular quinoa)
2 tablespoons olive oil
Dry cranberry to taste
Salt and pepper to taste
1 can of Mandarin oranges
Roasted sliced almond

Citrus Kale with Quinoa Salad (2) ~ Simple Recipes Dot Me

Method:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.

In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch). Wash thoroughly and spin it dry.

In a bowl, add the orange champagne muscat vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes.

Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges.

Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.

Citrus Kale with Quinoa Salad (3) ~ Simple Recipes Dot Me

Citrus Kale with Quinoa Salad (4) ~ Simple Recipes Dot Me

Citrus Kale with Quinoa Salad (5) ~ Simple Recipes Dot Me

If you enjoy this simple and quick recipe of kale salad you might want to check on Kale Chip or Quinoa Salad with Mint recipe.

Curiosity Corner Jan 2013
Did you know that kale is super rich in vitamin K? Vitamin K is crucial for the body function but one has to be cautious since too much vitamin K can interfere with some anticoagulant medications. Moreover, kale contains oxalate which affects the absorption of calcium, therefore avoid eating calcium rich food with kale.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!