Author Archives: cookingwithcandi

Fettucine with Sausage and Kale

Posted on February 5, 2016 | 5 comments
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This pasta dish gets a high recommendation from me.  What a perfect anytime of the year pasta dish.  It was so very tasty, and easy to prepare.  If you like sausage and you like kale, and who doesn’t like fettucine? Joel managed to pick out every last piece of kale, but I don’t mind because he put it all on my plate. I used baby kale which is just perfect and if you can get turkey sausage it will be that much healthier. It is light, only 3 tablespoons of olive oil, a little chicken broth and Pecorino Romano and you’re finished. Very quick meal, very few ingredients, and it is restaurant worthy for sure. Simple, hearty and delicious. No extra added salt because you have the sausage which is plenty salty enough. I of course used spicy sausage , use whatever you prefer.

*Originally posted back in 2016 but for those of you new to my site this one is a keeper.

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*serves 4 as main course

Ingredients:

3 tbsp. olive oil

1 lb. turkey or pork sausage, out of casing, and crumbled. Use hot or sweet sausage, whichever you prefer — if you can get chicken sausage it would be perfect as well. If you can’t find any of these use crumbled dark meat turkey or chicken!

1/2 lb. baby kale , if you can’t find baby kale use regular kale and remove tough stems and center ribs and coarsely chop the kale. Because I used baby kale, I just used as is, perfection!

1/2 lb. dried egg fettucine

1/2 cup chicken broth

Freshly grated Pecorino Romano for serving

Directions:

Heat olive oil in a 12″ heavy skillet over medium high heat until it shimmers, then cook sausage , breaking up any lumps. Once it browns up, about 7 minutes, take off heat and set aside.

Meanwhile, blanch kale in a 6 – 8 qt. pot of well-salted boiling water, uncovered, I cooked baby kale for about 3 minutes, it wilts quickly. I used a pasta insert and removed the kale and kept that water for cooking the pasta. If you don’t have a pasta insert you can just remove with a small sieve. You’ll want to cook fettucine in this water. I also highly recommend buying a pasta insert for pasta pots. There is a picture of the pasta insert that I use. I use the all clad one, they usually fit all pasta pots.

While pasta is cooking, dried egg fettucine cooks very quickly, add kale to sausage in the skillet and saute , stirring frequently on low heat for about 5 minutes. Add broth , stir and scrape any brown bits from bottom of skillet.

When pasta is done, reserve 1 cup of cooking water, then drain pasta. Add pasta and 1/2 cup reserved pasta water to skillet, tossing until well coated and well combined. If you require a little more moistening add a little more pasta water at a time till it reaches consistency that you are looking for. I only added 1/2 cup. If you’re going to let it sit for a while you may want to heat it up and throw in a little more pasta water as it heats up.

Serve immediately , with cheese if desired. I plated each bowl individually.

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Kale and White Bean Soup

Posted on February 4, 2016 | 2 comments

IMG_0276IMG_0278 IMG_0280 IMG_0282Sometimes you just feel like making something very quickly and easy. I was in the mood for soup and felt like eating something comforting and hearty. I happen to have all the ingredients for this soup in the house and improvised with a little lemon for extra added flavor. This is why I always keep certain staples in my pantry such as chicken or vegetable stock, garlic, onions and always have extra cans of cannelinni beans. I love a good fresh bean as much as the next but sometimes only canned will do. This was one of those times. This soup can actually be made in an hour from start to finish. Big recommendation if you’re in the market for hearty comforting soup this winter. Leftovers were a snap , I just added a little more broth and heated it up. A little freshly grated parmesan never hurt any either.

Ingredients:

1 Tbsp. olive oil

1 large yellow onion, minced– I chopped it finely

1/2 Tbsp. fresh garlic–minced as well ( app. 1 large clove)

1 Tbsp. unsalted butter–you can omit but I liked the flavor it added

1/4 tsp. dried rosemary

1/4 tsp. dried thyme

1/8 tsp. dried oregano

1 small lemon, juiced

4-5 cups chicken or vegetable stock/broth–depending on thickness of soup and consistency you like

kosher salt and freshly ground black pepper to taste

2 (15 oz.) cans cooked cannellini beans, drained–not rinsed

1 – 2 cups loosely packed kale, spinach, swiss chard, etc. I happen to have a package of baby kale in the house so that’s what I used. Remove any rough stems and tear into small pieces if you’re working with whole heads of kale, etc.

Directions:

Heat the olive oil in a large stock pot, I used my Le Creuset for this. Heat oil till it is shimmering and add the minced onion, stirring occasionally until onions are soft and translucent, I do this on a low flame. Add the garlic and cook for another few minutes. Add the butter, and as it is melting add in the dried herbs. Let cook for another few minutes.

Add the lemon juice, add the stock and stir to combine. Cover, and bring to a boil, turn the heat down to a simmer and let it simmer uncovered for about 1/2 hour. Season with salt and pepper to taste.

Add the white beans and kale leaves, and continue simmering until it is hot through and through, about 5 more minutes.

Serve warm with a sprinkling of freshly grated parmesan or just as is.

A nice piece of warm crusty bread would also be a perfect addition!

Enjoy!

 

 

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Posted in Healthy Cooking with Candi, soup

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Spinach and Artichoke Dip – Game Day Dip

Posted on January 29, 2016 | Leave a comment

Game Day is finally here, it’s two days away. If you’re looking for a delicious dip , this is it. This recipe belongs to my daughter Jenn, she always makes it and it is always delicious. It goes perfectly with any kind of chip , or you can toast pita bread and cut into triangles. I know it’s fattening, but what the hell ? Superbowl comes but once a year right? This is a Super Snack, and if you like you can use Lite Mayo and Lite Sour Cream, just not fat free, it won’t work out well at all. This is just a great dip to make anytime of the year, and ingredients are super easy to obtain. Just make sure you squeeze out the excess water from the spinach.

Ingredients:

1 box or bag of frozen chopped spinach * (defrosted)  drained and squeezed out of all liquid, this is the most important thing here is to get the spinach as dry as possible.

1 Can Artichokes drained and coarsley chopped ( if you can buy them quartered already do so)

1 1/2 cups Mayonnaise ( Lite is fine)

3/4 cup Sour Cream ( Lite is fine)

3/4 cup Shredded Parmesan Cheese (not grated)

* In order to get spinach as dry as possible, I put it in colander to defrost, or leave it out for a few hours. I then literally squeeze it out to get all the liquid out of it, you don’t want it wet, the liquid will ruin the dip. So first defrost, then drain it, then wring it out with your clean hands.

Directions:

Mix together all ingredients and put in a nice oven proof dish that you’ll want to serve it in and bake at 350 degrees till brown and bubbly , about 30 – 35 minutes.

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White Bean Chili

Posted on January 27, 2016 | 5 comments

Original post was back in the winter of ’13. For those of you who are new to the blog or missed it, I am re-posting the recipe. It is delicious and the inspiration comes from Bonnie’s on Aspen Mountain. It is probably my most favorite thing to eat at Bonnies , so if you ever find yourself out here skiing go to Bonnies and get the White Bean Chili with Chips of course!

Perfect recipe for Superbowl! I like to make it a day or two ahead and let the flavors all come together but if you can’t it’s fine to make the day you’re eating it. You can use your slow cooker and you will probably have to add some more liquid, or use a Le Creuset type of pot which is deep enough to hold all the ingredients. You can change up recipe and use ingredients which you prefer, it’s a very “flexible” type of recipe.

*when I use the slow cooker I brown meat and veggies first on the stovetop

*you can double up on this recipe by adding ingredients,  I will usually increase the meat to 2 lbs. and maybe a little more diced tomatoes, spices, and a little more onion and vegetable. This is a very flexible recipe.

Or make now — have some and freeze the rest for some other time. It can keep frozen safely for 3 months.

Ingredients:

1-2 lb. dark meat turkey , I prefer the dark meat turkey flavor but use whatever you’d like, I stretch recipe by adding an extra pound of meat here (2 lbs.) you will have to increase liquids though

3 Tablespoons unsalted butter

1/2 large white onions, chopped

1 green pepper , chopped( I use the green for color here, but feel free to change it to any color pepper you prefer)

1 yellow pepper, chopped (same goes for this pepper)

1 Tablespoon chopped garlic ( about 1 large clove or 2 small)

3 15 ounce cans of White Northern Beans, or any white bean you like. Drained.

7 oz. salsa or picante sauce

1 8 ounce can of diced green chiles. ( I used 2 cans of 4 oz. hot green chiles)

1 8 ounce can of whole kernel corn

1 lb. can diced tomatoes ( drained)

1 Tbsp. cumin

1 Tbsp. oregano ( I love to use Mexican oregano) but no worries if you can’t find it

Kosher Salt to Taste– keep tasting , I added a fair amount of salt. Add at your own discretion.

Freshly ground black pepper, but if you have it you can use white pepper !

3-4 cups chicken or vegetable stock –start out with 3 and if it is too thick you can always add more liquid.

12 oz. Sour Cream–I use light not fat free. Strain the sour cream to get rid of the little bit of liquid. You can also use yogurt if you like. Add this ingredient last and blend it in well.

Shredded Cheese ( Mexican Style, Jalapeno or Cheddar. This is a topping so I just put it out in a bowl alongside some fresh chopped jalapeno. Tortilla chips on the side as well.

Directions:

In a large stockpot or slow cooker ( I use my Le Creuset pot) melt the butter on medium heat. Add onion, peppers and garlic until softened. I add the garlic and some kosher salt here. Add in the 2 lbs. of dark meat turkey and brown that up as well.

Puree 1 1/2 cans of the drained white beans. ( Food Processor here) until beans are smooth and then I add them to the pot.

Add the rest of the drained beans, along with the salsa, chiles, corn, tomatoes and spices ( plus anything else you may want to add) Cook for a few more minutes on a low heat until all of the ingredients are blended.

Add the stock and bring to a boil. I then lower the heat and simmer for about an hour on the stove top.

Before you’re ready to serve it, add the sour cream and blend it in while chili is simmering.

I place the shredded cheese, extra sour cream, chips, fresh cut up jalapenos, salsa and guacamole in bowls on the side so everyone can make their chili their way.

Enoy!!!

I know there are a lot of ingredients but this is so easy you can make it in the morning and it sit all day in the fridge. You may need to add more liquid when you go to serve it. This freezes really well also.

 

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Chicken and Potatoes in one Pan

Posted on January 22, 2016 | Leave a comment

I am re-blogging this wonderful , warm hearty meal which is easy to prepare and cooked in one pot! You’ll need a large oven-proof dish that can go from the stove to the oven. For those of you who missed this the first time around here it is again and what a great meal to warm up to on these cold winter days.

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photo 1 (2)photo 1 (3)photo 3 (2)photo 3photo 4 (2)photo 4This is one of those awesome one pan meals which I absolutely love to make and couldn’t be more perfect for the cold winter nights ahead. Not to mention a snow storm about to hit NY where we are now.  I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try…

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Red Chili with Turkey or Beef

Posted on January 19, 2016 | 3 comments

Superbowl and Winter time and the food that always comes to mind is chili. I have already posted my white bean chili, which I love but this is a more common version. Chili is not an exact science and you can feel free to make substitutions where you like. Obviously the toppings are optional and at your own discretion. Chili is just so easy to make. It sits on the stove or your slow cooker and when you’re ready to eat it, it’s all done. I like chips or taco shells with this. I love fresh jalapeno on the side chopped up, guacamole, refried beans, salsa, shredded cheese, etc. If you don’t want beef, make it with turkey instead. I usually make it with turkey but this time out I made it with ground beef because I couldn’t get the turkey. I prefer dark meat turkey or chicken, you can do 1/2 and 1/2.   I usually make this one day ahead for a special event. This allows the flavors to all meld together and then I just reheat–couldn’t be easier.

A little trick I learned a while back was to add a little Masa flour. It is usually available in the section with Mexican foods. I stumbled upon it quite by accident, and sneak it in with this recipe. I use about 1/8 a cup of Masa flour to about 1/2 cup very hot water. I add it during the first 1/2 hour and see how it thickens up. I probably use about 2/3 of the flour in the end, and it adds a corn flavor and thickens up the chili. (Directions are below.)

Ingredients:

2 lbs. ground beef or ground turkey –try and use dark meat , it just has more flavor or mix it 1/2 and 1/2

2 cloves garlic, minced

1 can (12 – 14 oz) tomato sauce, and then about 1 –  2 cans of water

1 can diced tomatoes and chilies — usually available in the Mexican Food aisle as well

1 can (15 oz.)red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed (any white beans will do)

1/8  cup masa harina (corn flour) found in the Mexican food section of the supermarket (Mix flour with about 1/2 cup very hot water. It will be quite thick. Drop in by spoonfuls and mix well to incorporate. I probably used 2/3 of the flour mixture. This is totally optional but ever since I discovered it, I’ve been using it.)

you can use frozen corn or fresh if available as well or 1 can yellow corn (optional, but I always like to add it in. I use a small 8 oz. can)

1 small can (4 oz.) poblano green chilis, cut up or diced (also in Mexican aisle)

1 teaspoon ground oregano (I use Mexican oregano. Use it if you can get it. If not, regular is fine.)

1 tablespoon ground cumin

2 tablespoons chili powder

1/2 teaspoon cayenne pepper (I like the heat. This is optional. You can also take down to 1/4 teaspoon.)

1 teaspoon kosher salt (then you will taste for additional salt. I added 1/4 teaspoon more at the end.)

Grated shredded cheddar or jack cheese for serving

diced red onion and diced fresh jalapeno for serving

Tortilla chips, guacamole, sour cream and salsa for serving

*cilantro for topping (I love cilantro so I chop it up and leave it out for individual garnish.)

Directions:

Place the ground beef or turkey in a large stock pot (Le Creuset) and put in the garlic. Cook over medium heat until meat is browned. Drain off any excess fat. Add in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, and reduce heat to low. I use the 15 oz. can of tomato sauce as a measuring cup and add 1 -2 cups of water (this time out I used 1 1/2 cans of water.) Let simmer for an hour or so, covered, occasionally stirring, and adding water, if necessary.

Place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Add masa mixture to the chili and stir together and taste for seasonings. Add more water if needed. Add the beans, corn, and chilis. I usually add salt at this point. Simmer for another 1/2 hour or so covered. It can simmer for a long while, if you so desire. Or, turn off heat, and just heat up 1/2 hour before serving.  You should check for thickness. During the last 1/2 hour, I added a bit more water .

Serve with assorted toppings I’ve listed. Cheese, jalapenos, chips, guacamole, salsa, chopped onions, sour cream  and cilantro.

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Skillet Chicken–made with Tomatoes, Pancetta and Mozzarella

Posted on January 15, 2016 | 1 comment

I try and never miss the Wednesday edition of the NY Times Food Section. If I can’t read it in newspaper form I check it out online or go to the NYTimes Food App. I especially love Melissa Clark’s recipes.  I highly recommend the App and this recipe was just delicious. I would however serve it with spaghetti or broccoli rabe which is what my sister did. I saw this recipe and was saving it to make and my Sister told me about this amazing new recipe she was trying!!! My sister is an amazing cook so totally trusted her when she told me how delicious this recipe came out.  I tried it the other night and it was perfection on a plate.  I would make it with all thighs the next time which would also be awesome since we both love the dark meat. Big recommendation on this one , it was a most memorable meal. Tastes like chicken pizza!!! what could be bad about that???? If you’re looking for a new recipe to try this weekend or any time this could be the one.

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By the way it contains anchovies but they really do disappear , if you can’t bear the anchovies substitute olives or capers for the salty flavor. You can substitute onions for garlic, swap rosemary for basil , or use all dark meat or all white meat pieces. This recipe invites variations.

Thanks to Melissa Clark once again for the recipe from the NY Times Wednesday , January 6, 2016 edition.

Total recipe time from start to finish was probably an hour or so

You will need a large oven-proof skillet which will fit a whole chicken cut into 8 pieces.

Ingredients:

1 whole chicken cut up in 8’s– I had them remove the backbone. Again you can use all dark meat or whatever you like, about 3 1/2 lbs. of chicken

2 teaspoons kosher salt

1 teaspoon black pepper

1 Tablespoon extra-virgin olive oil

5 ounces of pancetta, diced ( they sell in package diced 4 oz. which is totally fine)

3 garlic cloves, thinly sliced

2 anchovy fillets

1/4 teaspoon red pepper flakes

1 28 ounce can whole plum tomatoes

1 large sprig of fresh basil, plus more for serving if you like

8 ounces of bocconcini, halved ( or use fresh mozzarella cut into 3/4-inch pieces, (bocconcini balls are readily available in containers in Whole Foods and other specialty stores)

Directions:

Pre-heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

In a large oven-proof skillet, warm olive oil over medium-high heat. Add pancetta and cook , stirring frequently, until nice and crispy and brown. Using a slotted spoon remove pancetta to a paper-towel lined plate and set aside.

Add chicken to skillet. Sear the chicken , turning only occasionally, allow to get well-browned on all sides ( about 10-12 minutes) Transfer chicken to a large plate. Pour off all but about 1 Tablespoon oil.

Add garlic, anchovy and red pepper flakes to skillet, fry it up for about a minute. Stir in tomatoes and basil. Cook , while breaking up tomatoes with the back of a wooden spoon or spatula. Cook over low to medium heat until sauce thickens somewhat, another 10-15 minutes.

Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes. (Cut into white meat to check for doneness)

Scatter bocconcini or mozzarella pieces over the chicken in the skillet. Adjust oven to broil. Return skillet to oven and broil until cheese is melted and bubbling, app. 5 more minutes but watch carefully to see that it doesn’t burn. Garnish with pancetta and extra chopped basil before serving.

As I said would be amazing with spaghetti!

nytimes.com/food

 

 

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Bowtie Pasta with Sausage, Peas, and Mushrooms

Posted on January 8, 2016 | Leave a comment

Made with Chicken Sausage Tonite

Pan with Turkey Sausage, Crimini Mushrooms, and Peas

Cremini Mushrooms roughly chopped

This is a sauceless pasta. Very light, very tasty, and very easy to make. There aren’t a lot of ingredients, and it doesn’t take a long time to make. My husband, Joel, hates green things and loves this dish. And he even eats all the peas on his plate, which makes me very happy. A shout out to Giada de Laurentis for the inspiration here.

INGREDIENTS:

1/2 cup olive oil

1 lb turkey sausages, casings removed (just squeeze all the meat out; I like Italian-style turkey sausage)

1 box of cremini mushrooms (Baby Bella), approx. 10 oz. (roughly chopped)

About 3/4 bag frozen peas (take them out of freezer about an hour before, just slightly thawed is perfect)

1 lb Farfalle pasta (bow ties) or any pasta you like , bowties are perfect but this time out I used elbows and it was perfect!

Salt and pepper, to taste

Freshly grated parmesan, to taste

DIRECTIONS:

In a large, sauté pan, heat up two tablespoons olive oil (medium to high flame). Add the broken up turkey sausage and make sure to break up the large clumps. Cook for about 10 minutes (I like the sausage browned). When finished cooking, remove sausage from the pan with a slotted spoon and set aside. Heat a little more olive oil (approx. 2 TBSP). Add the chopped up cremini mushrooms and kosher salt and freshly ground pepper to taste (approx. a little less than a teaspoon of each, depending on your taste. Keep in mind that sausage is naturally salty.) Sauté until all the liquid is gone—about another 10 minutes. Add the frozen peas and cook for a few minutes. Return the sausage to the pan and cook for another few minutes (I turn off the heat at this point and just let the flavors blend.)

In the meantime, cook pasta (according to package) al dente. Drain the pasta, reserve about 1/2 cup of the cooking water from pasta (this is the trick with “sauceless pasta”) and add pasta to the pan with all other ingredients. Combine well, adding some of that pasta water at a time; as needed. Drizzle in the 1/2 cup of olive oil, mixing as you go. Taste for salt and pepper. I also add red pepper flakes, but I love spicy.

Serve with freshly grated parm cheese and you’re good to go.

*Serves 4 as a main dish and 8 as a side.

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Salmon made Easy

Posted on January 5, 2016 | 2 comments

IMG_0076First post of 2016 and we’re keeping it real simple for some good down home cooking. I made this Salmon for dinner the other night and served it with rice, and roasted string beans and roasted butternut squash. Simply delicious and really very easy. I am sure you have all these ingredients in the house except for fish.  I bought wild salmon and it was just for the two of us so 2 filets cut fresh about 1 lb. total for the two of us. If I had more we would have eaten it but it was really enough. Enjoy and keep cooking in ’16. (8 oz. filets with the skin on)

*this recipe for the sauce will serve 4 just increase the amount of fish you use.

Ingredients:

2 8 oz. filets of wild salmon ( or any kind you like)

1/2 cup mayonnaise ( I use light, never fat free)

1/4 cup Dijon mustard

1/4 cup Honey

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl with a small whisk or fork mix mayo, honey and Dijon till smooth. Pat dry the salmon filets with a paper towel and place on parchment paper or non-stick silicone sheet on a rimmed baking sheet skin side down.  Sprinkle lightly with some Kosher Salt and Freshly Ground Black Pepper. Take about 1/2 of the mayo mixture to a separate bowl and spread all over the top and sides of the fish. Discard any of this remaining mixture. You still have the other 1/2 for extra sauce if you desire that you haven’t contaminated with raw fish!!!! this is important.

I baked for 7 minutes and then turned oven to broil and did that for 7 minutes. Everyone has a different oven and of course depending on the thickness of the fish but check on fish by just touching it after the 7 minute bake, if it feels jiggly to the touch bake for another few minutes. All I can say is 7 bake and 7 broil worked out perfectly for me . ( check out picture) Fish should be opaque in the center and you can just easily check with a knife, but keep your eye on the fish so as not to overcook it.

 

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Top Ten Recipes of 2015–Happy 2016

Posted on December 30, 2015 | Leave a comment

Quinoa Salad with Mediterranean Vinaigrette Dressing

Quinoa Salad with Mediterranean Vinaigrette Dressing

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Mushroom Barley — Side Dish

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Baked Salami

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Baked Salami

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Chicken Cubes with Rosemary, Lemon and Garlic pre cooked

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Peach Farfel for Passover

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Butternut Squash Soup

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Passover Cobbler

Pumpkin Walnut Bread

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Orzo with Lemon Shrimp and Spinach

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Orzo with Lemon Shrimp and Spinach

I would like to wish all my subscribers a very Happy New Year and thank you again for all your support and telling your friends and family about my site.  Thanks for a wonderful 2015 with more subscribers than ever and  more than 100,000 views making 2015 my most viewed year by far. These were the Top Ten Recipes viewed by you , not necessarily my top ten but the ones that got the most hits and most views.   It’s hard to know how and why a recipe becomes so viewed but this was the list out of 775 recipes on my blog. Again from my kitchen to yours have a wonderful 2016 filled with delicious food and good times. Keep Cooking!

1.Baked Salami

2. Passover Cobbler

3. Chicken Cubes with Rosemary Lemon and Garlic

4. Creamy Butternut Squash Soup

5. Vinaigrette with Maple Syrup

6. Mushroom Barley–side dish

7. Pumpkin Walnut Bread

8. Peach Farfel

9. Orzo with Lemon Shrimp and Spinach

10. Quinoa Salad with Red Wine Vinegar Dressing

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