Monthly Archives: January 2014

Quinoa , Chicken and Veggies

Posted on January 31, 2014 | 2 comments

This recipe kind of came together in a very slap-happy sort of way. I had an outline of what I wanted to do and ingredients I wanted to work with and I was very happy with the outcome. It was actually very very tasty. The secret ingredient here was the Feta cheese without a doubt. I don’t think Joel would have gone for it if not for the feta. The feta just slightly melts into the quinoa and tomatoes with just the perfect consistency and flavor. You can use broccoli but that would have caused a near riot in my house, Joel won’t go near broccoli but he actually ate the zucchini much to my surprise! Don’t leave out the basil leaves or lime juice because they both add a lovely layer of flavor to this dish. I believe this dish qualifies as “healthy” and it is most certainly yummy. Enjoy!

Ingredients:

1 cup rinsed quinoa ( any kind you like) I used white this time

2 cups chicken broth

4 tablespoons extra-virgin olive oil divided

2 garlic cloves, chopped

1 small onion , chopped

2 skinless , boneless chicken breasts, cut into strips. I didn’t cut pieces too small. You can use stir fry strips if the meat dept. has them already pre-cut into this size, that’s perfect. Whole Foods cut the chicken breast for me. ( a little time saver)

1 zucchini, diced

1 small can diced tomato ( 16 oz.) whole can juice and all (or now they have great little boxes of diced San Marzano tomatoes)

4 ounces crumbled feta cheese

8 fresh basil leaves, you can chop or not. They will shrink up if you leave them whole , it’s up to you.

1 tablespoon fresh lime juice

Directions:

Bring the quinoa and chicken broth to a boil in a skillet, reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, about 12 minutes. Just let it simmer a little longer if it’s not ready in 12 minutes. Till it’s fluffy.

Heat 2 tablespoons of olive oil in a skillet, add the chopped garlic and onion and cook until onion is translucent, about 5 minutes. Stir in the chicken breasts and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir in the zucchini, and tomatoes until the zucchini is tender, about 6 – 8 minutes. Return chicken to the pan and lower the heat to a simmer, add in the feta and the basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 5-10 more minutes. Serve over hot quinoa.

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Tagged Chicken, Chicken and Quinoa and Veggies, Quinoa, Veggies, Zucchini and Chicken and Quinoa

Baked Ziti (my way) with Turkey Bolognese

Posted on January 30, 2014 | Leave a comment

Originally posted December ’12 , this is my go to for a crowd. Easy to prepare, and almost everyone will love it. Perfect food for Super Bowl Sunday and perfect for these freezing winter nights. Enjoy!

Cooking with Candi

I was having some family for Chanukah but Joel asked if we could make it Italian food instead of the usual Chanukah fare and I must still be in my Roman state of mind so I agreed and this is how I did it. I started with my Turkey Bolognese sauce. ( Look up Turkey Bolognese on my blog ) . This is much easier than lasagna, and I made Bolognese sauce the day before assembling baked ziti. I also put the Bolognese sauce over some shredded zucchini in addition to baked ziti for those who wanted lighter fare. Then I followed the rest of the directions for my baked ziti. You can make this meatless by using marinara sauce of your choice. This is a perfect satisfying Sunday Dinner, and great for a crowd. A cheesy comforting meal if ever there was one. So here’s to an Italian Chanukah! Happy Chanukah everyone!

Ingredients: for baked ziti

(turkey bolognese is a separate recipe)

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Kitchen Sink White Bean Chili (also my Super Bowl Chili)

Posted on January 29, 2014 | 2 comments

Originally printed 1 year ago , Feb. ’13. In honor of the upcoming Superbowl, I figured I’d re-blog . This is one of my most favorite chili recipes. Most perfect to make in the slow cooker or on the stove top. It’s a toss together , whatever you have in the pantry and go. I used turkey and by all means you can use whatever meat you’d like.

Cooking with Candi

We just got back from two beautiful days in Moab, Utah. We hiked most of the time and the glory and splendor that is there has no words. If you ever have the opportunity to go you should do so. It is an amazing area–Arches National Park, the Canyonlands, the whole area is just breathtaking. We hadn’t had snow here so we went on the road. Now we’re back and today was spectacular! It snowed in Aspen last night and we skied today. So nice to be back skiing. It was Sunday, and the Giants were in the playoffs. Joel set the DVR and we were gone all day. I had taken out a package of chopped turkey and figured that I would pick up a few things and make this chili that I love. I use a lot of stuff from my pantry and substitute ingredients where necessary (it’s…

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Kick Ass Meatloaf

Posted on January 27, 2014 | Leave a comment

Re-blog Monday and here is the recipe for Kick-Ass Meatloaf. It was originally posted January ’13, one year ago. This is a wonderful meatloaf all year round but especially on these cold dark winter nights. Enjoy! if you would like a regular “lighter” meatloaf look for recipe for my turkey meat loaf in the search box. Enjoy! and stay warm.

Cooking with Candi

No kidding around this is very spicy even for me. I figured how spicy can this be?? Well very. It was even better cold the next day. In any event for those of you who really love spicy and love Sriracha this one’s for you. I did make a few changes to original recipe and if I were you I’d cut the Sriracha sauce in 1/2 and you can always add it when you eat it if you’re not sure you’ll like it that spicy. I love this Sriracha sauce, and it’s awesome on eggs and just about everything in between, so I was super excited to cook something with it. It was also very different for me because I have never cooked meatloaf in a loaf pan, I will say it took longer than 60 minutes to cook through the center . Check middle after 60 minutes, and I added a good 10…

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Pasta e Fagioli ( Pasta and Bean Soup)

Posted on January 25, 2014 | Leave a comment

One of my most favorite soups, and how perfect for those of us in cold climates. Not a difficult soup to make and feel free to use canned beans if you don’t want to go to the bother of soaking the beans ahead of time. Beans, Pasta and Tomato Soup a staple in our house always. Make it and freeze it. Enjoy! This post was originally posted in Feb. ’12. for those of you who haven’t read it , this one is a keeper. Stay warm and Enjoy!

Cooking with Candi

I have been making this soup forever, This is really just a tomato base soup with beans and pasta. How bad can that be? unless you hate beans and pasta that is. I usually have ingredients in the pantry and it is a wonderful warm experience, with a nice salad this is a perfect meal. I do use dried beans so I need to soak overnight, if you want to cheat you can just use canned beans. It is a wonderful hearty soup halfway between a soup and a pasta.

Ingredients:

1 medium yellow onion, chopped

2 – 3 tablespoons olive oil

4 garlic cloves, minced

1 28 oz. can chopped tomatoes ( San Marzano)

10 – 12 fresh basil leaves

red pepper flakes

handful of italian parsley, chopped

5 – 6 cups cooked beans and their liquid ( I use cannellini beans usually) any type of bean will work I…

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Sweet and Sour Pot Roast in the Slow Cooker

Posted on January 23, 2014 | Leave a comment

This Pot Roast in the Slow Cooker has been on my to do list for a long while and last week I finally figured out a recipe that worked out wonderfully and I am going to share it with you.

When it comes to slow-cooking, browning the meat is an optional step. I almost always brown my meat first because I prefer it that way and I think it just tastes so much better that way. It’s up to the individual and it’s all about the texture you’re trying to achieve, with roasts and stews I almost always sear it first. This roast was just luscious and I highly recommend searing it first. It will form a nice crust on the outside of the meat .

Braising , or slow-cooking in liquid, is the easiest way to tenderize any meat and bring out it’s flavors. A braise is not the same as a stew. A braise refers to a large cut of meat cooked in a small amount of liquid, while a stew is meat that is cut up into small pieces and cooked in plenty of liquid. Searing the meat locks in the flavor and forms a crust around the meat.

I used ingredients from the fridge and pantry and came up with this combo.

Ingredients:

one 3-4 lb. boneless chuck roast, trimmed of as much fat as possible and patted dry

1 16 ounce can tomato sauce

1 16 ounce can whole cranberry sauce

1/4 cup dry red wine

3 shallots, chopped

2 ribs celery, chopped

3 tablespoons cider vinegar

1 tablespoon olive oil

1 tablespoon dry mustard powder

1 tablespoon prepared horseradish

Kosher Salt and Freshly Ground Black Pepper and 1 Tablespoon Olive Oil for searing meat.

Directions:

1. In the slow cooker, stir together the tomato sauce, cranberry sauce, wine, shallots, celery, vinegar, olive oil, horseradish and mustard. Cover and turn to HIGH: cook for 30 minutes. While this is cooking continue to next step to sear meat.

2. I patted the roast dry with some paper towels. I then rubbed a little olive oil all over the roast with my hands. I then generously sprinkled the roast with kosher salt and freshly ground black pepper on all sides. I heated up about a tablespoon of olive oil in a cast iron skillet till oil shimmered. Placed roast in pan and seared it on all sides. You will let it sit for a few minutes on each side, you just want it to brown up on each side and form a crust.

Place the roast in the slow cooker and spoon some of the sauce over the top. Cover and cook on LOW for 8 – 10 hours.

To serve: transfer the meat to a cutting board and I used my electric knife to make beautiful slices. If the sauce is too thin ( which mine was not) continue cooking sauce for a few more minutes while you slice meat. Serve meat with vegetables and sauce .

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Tagged Pot Roast in the Slow Cooker, Slow Cooked Roast, Slow Cooker Pot Roast

Lasagna in the Slow Cooker

Posted on January 20, 2014 | 4 comments

Re-blog Monday , this slow cooker recipe was originally posted 2 years ago, Feb. ’12. It is not your Mother’s Slow Cooker kind of recipe. Credit goes to Jessica Seinfeld for this recipe and my friend Cathy who turned me on to it. It’s winter time and what better time to slow cook? All you need is a nice crusty bread and a salad and you’re good to go. Happy slow-cooking!

Cooking with Candi

I have to say when I first heard about lasagna in the slow cooker I was sort of skeptical. My friend Cathy told me about it; she said she had made it for her family and I should give it a go. The original recipe is from Jessica Seinfeld, who sneaks vegetables and healthy stuff into her food. I did make a few changes from original recipe , I used more sauce and a little more salt , I used fresh spinach which can easily be substituted for ground turkey, sausage, or any type of meat you like. Next time I make this recipe I will be using meat because it really was quite easy and pretty quick even by slow cooker standards. It cooked in 3 1/2 hours, looked amazing and tasted delicious. I am still a little surprised by how good it was. The spinach wilts down and almost looks like basil…

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Veal and Eggplant Pasta

Posted on January 19, 2014 | 1 comment

I simply love pasta and am convinced that no matter how it is prepared I will like it. Almost no way is a bad way. This particular pasta dish was just delicious and hearty and I’m passing it on to you. I sort of winged my way through it but wrote down key ingredients and key measurements. I know some people have moral objections to eating veal so maybe you can substitute with ground turkey. It will have a totally different flavor but am sure it will taste just fine. I happen to love the taste of ground veal in this pasta and although Joel picked out every last piece of eggplant he still loved it!

Ingredients:

1 medium eggplant, a nice firm eggplant with smooth skin, evenly firm, and no real soft spots.

Kosher Salt and Freshly Ground Black Pepper

2 Tbsp. Extra Virgin Olive Oil

1 Tbsp. unsalted butter

2 lbs. ground veal

10 – 12 leaves fresh sage, thinly sliced

pinch of ground nutmeg or if you have fresh nutmeg a few grates is perfect (this adds a nice punch of flavor)

1 small onion , finely chopped

3 cloves garlic, chopped

2 tbsp. tomato paste

1/2 cup dry white wine

1 1/2 cups chicken stock

1/3 cup half and half

1 lb. pasta noodle like ziti, penne, any sturdy cut pasta noodle

Grated Parmigiano-Reggiano

Directions:

Peel part of the skin off the eggplant in strips with vegetable peeler, you do this the long way, cutting off and discarding the very top of eggplant ( the stem side) Leave about 1/2 the peel on and 1/2 off. Slice and dice the eggplant and then sprinkle with kosher salt and let drain on a few paper towels while you continue prepping. I like the flavor of some peel and it keeps eggplant from becoming too mushy.

In a Dutch oven or large deep skillet, heat the olive oil, melt in the butter and over medium heat add the veal and cook , breaking up with a wooden spoon. Veal should be lightly browned , should take about 5 minutes or so. Season with Salt and Pepper, add the sage and nutmeg. Increase the heat to medium-high: stir in the onion, garlic and eggplant. Partially cover the pan and cook, stirring often until the vegetables soften, about 10 minutes or so.

Add the tomato paste, stir for a couple of minutes. Add the wine, scraping the bottom of the pan. Add the stock and half and half. Reduce the heat to low and simmer the sauce while the pasta cooks.

I let sauce simmer for a while, you can keep a little pasta water ( a cup or so) if you need to thin out sauce.

Bring a pot of water to a boil, add salt to boiling water for pasta. Cook pasta according to the box directions for al dente. Drain, and reserve a cup or so of pasta water. You may need to stir some in to sauce if sauce seems to thick. Toss pasta with sauce, season to taste, and top with grated Parmigiano-Reggiano.

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Posted in pasta

Tagged eggplant and pasta, Veal and Eggplant pasta, Veal in pasta

Slow Cooking Beef Stew–Ten Hours

Posted on January 16, 2014 | 1 comment

All I can say is A-mazing! I have to admit I was a doubter the morning I put this together . I didn’t think I had enough liquid and on my way home I picked up Beef Broth but when I walked in the door and the aroma hit me I knew it was right. So right and I am so excited because I used what I had in the house and am delighted with the results. It’s always weird when you’re wearing your pajamas at 8 a.m. , you’re on your second cup of coffee and slicing and dicing vegetables and braising beef cubes on the stove. I doubt I’ll ever get used to that but what a pleasure it is to walk through the door at the end of the day to this!!!! Yum is all I can say. I really did cook for 10 hours. I completed my prep and turned on slow cooker by 9 a.m. and we ate at 7 p.m.

If you’re looking for a more conventional method of Beef Stew, go to my website and enter Sunday Night Stew on a Tuesday Night.

This will serve 4 people generously. You can adjust for less people.

Ingredients:

4 lbs. stewing beef. ( I buy from the butcher at Whole Foods or at any butcher) It’s usually chuck roast cut into cubes.

2 medium size yellow onions, thinly sliced

4 carrots , peeled and sliced . I like a decent size carrot chunk so cut into decent size chunks. Or you can use baby carrots. ( app. 2 – 3 cups ) and leave them whole.

I used red and white potatoes because that is what I had in the house, any potatoes you’d like to use. Peeled or not, I don’t peel. I quartered them. Just don’t make them too small because they will disintegrate.

1/2 cup ketchup

1/4 cup red wine

2 Tablespoons Worcestershire sauce

1/2 cup boiling water

*Beef Broth on hand to thin out if necessary.

*2 tablespoons minced fresh rosemary–if you have in the house and want to use it , it adds a great punch of flavor.

*you will be searing the meat first, so that’s where I used Salt and Pepper. ( see directions) and it was enough for us.

Directions:

First:

I placed about a 1/2 cup of flour into a shallow bowl and added about a teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. I lightly coated the meat with flour, then dumped out excess flour and prepared my Le Creuset for browning the meat. I heated up 2 Tablespoons of Olive Oil and when oil is hot (not smoking) I added meat in batches to brown them. I had to add a little bit of olive oil to second batch. I put meat on a paper towel lined plate to drain a little bit before adding to slow cooker. Spray slow cooker insert with Pam cooking spray first for easier clean up, then add meat to bottom of slow cooker. Add all of the vegetables on top.

In a small bowl, combine the ketchup, wine, Worcestershire sauce, Rosemary and boiling water. Pour over the meat and vegetables. Cover and Cook on LOW for 8 – 10 hours.

You really don’t need noodles or rice with this because you have the potatoes. If you’d like omit the potatoes and serve over rice or noodles. Your choice.

I served in large shallow bowls.

A nice crusty bread would be nice served alongside to sop up the sauce.

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Tagged Beef Stew for 10 hours, Slow Cooker, Slow Cooker Beef Stew

Shrimp and Tomatoes with White Beans and Spinach

Posted on January 13, 2014 | 1 comment

Today I am posting a recipe that is very close to one I have already posted titled “Tuscan Shrimp with White Beans” it has a few differences and they’re both excellent. Just wanted to let you all know what I did this time. I served as is and the beans are a delicious alternative to pasta. The beans and spinach make it healthy and hearty. Enjoy!

Ingredients:

2 Tablespoons extra-virgin olive oil

app. 2 cups baby spinach ( or arugula)

3 cloves garlic , chopped

1 28 oz. can diced tomatoes

1 15 oz. can cannellini beans, drained and rinsed

1/2 cup dry white wine, I used Pinot Grigio because that’s what I had on hand and open already ( sauvignon blanc would be fine as well)

1 1/2 lbs. large shrimp, peeled and deveined. Ask your local fish store to do this for you.

1/4 tsp. crushed red pepper ( if you like a little kick, if not you can omit)

1/4 tsp. freshly ground black pepper

1 tsp. kosher salt, to taste

Directions:

Wash spinach and dry. Chop up garlic cloves. Peel and devein the shrimp if not done.

I used a large sauté pan for this but any large pot will do. Place pot on stove and turn the heat to medium. Pour 2 Tablespoons olive oil and heat it up till it gets shimmery looking, about 2 minutes. Add the garlic and cook until fragrant ( very quickly for about 1/2 minute) Don’t burn the garlic!!! Add the can of tomatoes and cook for a few minutes. Pour in the wine and bring to a low boil. Once it starts to boil add the shrimp and cook, turning with tongs till shrimp is done , you may have to cut into one after 5 minutes depending on the size of your shrimp will start to curl up, and get opaque inside. Don’t over cook ! You can always put shrimp back if undercooked but no one likes rubbery shrimp. The shrimp will continue to cook during next step , so don’t worry.

Stir in the beans, spinach, red and black pepper and cook, stirring often till the beans are heated through and spinach wilts, about 3 – 5 minutes more. Season with salt to taste, I used about 3/4 of a teaspoon of kosher salt, it depends on your taste.

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Posted in seafood, shrimp

Tagged Beans, Shrimp, Shrimp and Tomatoes, Sprinach, Tomatoes and Beans, White Beans and Shrimp

Monthly Archives: January 2014

Quinoa , Chicken and Veggies

Ingredients:

Directions: