Author Archives: cookingwithcandi

Parmesan Roasted Cauliflower

Posted on August 27, 2014 | 1 comment

photo 2 (5)photo 3 (4)photo 4 (4)This side dish is so very easy to prepare and so very tasty.  I love cauliflower and it is readily available throughout the year and is a member of the high fiber food club.  While cauliflower may not be very colorful it is one of the healthiest foods out there. This member of the cabbage group is vitamin-packed , high in anti-oxidants, contains anti-inflammatory benefits, increased blood flow and is low in carbs and fats. Granted I am adding some fat here with the parmesan cheese but the cheese packs a wallop of flavor to this dish.

Cauliflower is also good just roasted with olive oil, salt and pepper, and you can always add some other spices.

No special equipment required here and not a lot of ingredients. Just a nice sharp knife to cut the cauliflower into florets and a large rimmed baking sheet.

Ingredients:

Olive Oil –3 Tablespoons

4 peeled garlic cloves–I like to smash them but I didn’t chop them up

Kosher Salt-to taste

Freshly Ground Black Pepper-to taste

1/4 – 1/2 cup of Grated Parmesan Cheese–depending on the size of the head of cauliflower and how much cheese you like

*1/2 – 1 whole onion sliced depending on how much onion you like, you can totally omit as well

I used a sprinkle of dry thyme but a few sprigs of fresh thyme would also be nice

Directions:

Preheat oven to 425 degrees

Cut head up into florets , try to get them as uniform as possible. The very little ones will burn up.

Put cauliflower on a large rimmed baking sheet add sliced onion if you like, thyme , garlic and olive oil. Season with salt and pepper.

Roast cauliflower for about 30 minutes tossing occasionally, you just don’t want one side to get too burnt, so check in on it. Toss it around so it gets browned and softened.

After the first 1/2 hour if cauliflower is looking a bit browned and softened enough sprinkle with the grated parmesan. 1/2 cup should be fine for a large head of cauliflower. I used 1/2 cup. Toss to combine and cook for another 10 minutes or so.

A-mazing, I think I ate 3/4 of the head of cauliflower myself!

 

 

 

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Posted in cauliflower, sides, vegan, vegetables, vegetarian

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Tomato Time Pasta

Posted on August 25, 2014 | Leave a comment

photo 2 (3)photo 4 (2)photo 5 (3)Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.

I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available.  I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me,  nothing.   These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good.  Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.

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Ingredients:

1 lb. spaghetti , I like long spaghetti for this but whatever kind you like is good– I used a whole box but you can use however much you’d like

4 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and minced. If you’d prefer you can slice thinly

1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.

2 pints of cherry tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.

app. 20 leaves of fresh basil, I just cut them up into small slivers

Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end

freshly grated parmesan at your discretion

Directions:

Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty.

Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden brown, about 2 minutes. Be careful don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5  minutes. I let the tomatoes simmer in the pan for about 15 minutes. Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit.

Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water).  Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil and if you’d like add cheese. I let everyone add their own cheese at the table.

Remove the pan from the heat and plate it up.

Yum! and even more delicious the next day.

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Fresh Basil Pesto

Posted on August 22, 2014 | Leave a comment
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Chicken and Pesto on the Grill

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Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi.  Yummy Pesto was the title. This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes

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Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for a few hours at least and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

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Banana and Blueberry “Ice Cream” not Ice Cream Frozen Dessert

Posted on August 21, 2014 | 1 comment
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Hummingbirds at sunset in Colorado.

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photo 4 photo 3This was a delicious variation of the Banana non ice cream I already posted back on May 29, 2013.  I had bought a lot of bananas and had a giant tub of blueberries so without any milk I made this for my dessert and it tasted so creamy and delicious that it was hard to believe it was not real ice cream.  The natural creamy consistency of bananas makes this taste like real ice cream and yet it’s a delicious frozen treat that’s actually dairy-free.

The only thing is that you have to prep by freezing bananas overnight.

Perfect for little kids. No nuts, No milk, No nothing but fruit and a pinch of salt.

Go for it and you certainly can try and mix it up by using bananas and strawberries, raspberries, etc.

Ingredients:

4 firm ripe bananas, cut into chunks, frozen at least overnight

1 cup blueberries

pinch of kosher salt

Directions:

Remove bananas from freezer and let sit for a few minutes to just soften a bit. Mine were in freezer for a few days and had to soften before I could attempt to puree them, about 5 – 10 minutes.

I used my Cuisinart Food Processor for this.

I pureed the Bananas, Blueberries and salt , scraping down the sides as I went.

Puree till you get a creamy texture.

You can make ahead of time and freeze for about a week. Let it sit before serving because it’s best when it’s creamy.

Super Healthy and low in calories and no fat.

Perfect Summer Food and why not all year round?

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Posted in dessert, fruit, Healthy Cooking with Candi, non dairy

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Tomato Feta Salad

Posted on August 18, 2014 | Leave a comment

Got tomatoes??? love feta?? this is a delicious light Greek style salad that is enhanced by using Zahtar which is a dry blend of different spices. It should be available in most specialty type of markets. Go buy some fresh local tomatoes that are all over the place right now. Enjoy the last few weeks of August.

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I call this “summer salad” but it’s really a wonderful salad any time of year. I love the salty taste of feta with tomatoes, and a wonderful combination of Middle Eastern spices called Zahtar .DSCN3272

Try and find this wonderful blend of spices–it will add wonderful flavor to a very simple meal. I like this salad with avocado because I like everything with avocado. It’s optional, as are the olives. This is a beautiful salad served all year but there is something about it that shouts summer, BBQ, and warm nights. The tomatoes are so beautiful right now, especially the heirlooms in all those beautiful colors go and grab some from your local farmers market or road stand. Excuse the picture, it’s fuzzy but you get the picture. It’s a greek salad without the lettuce. A perfect side dish salad to go with any meal. Beautiful with a piece of grilled…

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Happy Birthday Julia Child — French Potato Salad

Posted on August 15, 2014 | 1 comment

Happy would be 102 Birthday to Julia Child. She was an inspiration to all of us who love to cook. Here is one of her recipes and you can check out her Salad Nicoise on cookingwithcandi.com as well. Happy Day to all.

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photo (8)photo (4)photo (2)Every year on August 15 Julia Child comes to mind since it is her birthday and would have been 101st Birthday. She was such a huge influence on all of us who cook and enjoy eating so I try and make one or two of her recipes every year on this day.  This is a most delicious light “very French” potato salad. I am not a huge fan of potatoes swimming in mayonnaise so this was such a welcome treat. It is moderately difficult and that just means there are a few steps involved. It’s worth the effort, her cooking was never effortless but well worth it.

“You don’t have to cook fancy or complicated masterpieces–just good food from fresh ingredients” Julia Child

Ingredients:

1 lb. “boiling” potatoes, all the same size and shape if at all possible

2 tbsp. shallots, finely chopped/minced

Kosher Salt

White Pepper, freshly ground if available, if not use…

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Rosemary Grilled Chicken

Posted on August 15, 2014 | 1 comment

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photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Olive Oil

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

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Corn and Tomato Soup – no cream

Posted on August 13, 2014 | 1 comment

I posted this delicious corn soup last August and it’s that time of year again to put this one together. Delicious fresh ingredients perfect with dinner or a lovely lunch soup. Farm to Table Time once again.

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DSCN0358DSCN0382DSCN0381The corn is so delicious right now that I had to make this soup. I was going to save this recipe for the Fall but I used the fresh Olathe corn at the market now and couldn’t wait to share. When the corn is not as fresh and sweet you can definitely use frozen . I used fresh tomatoes from the farmers market and fresh Olathe corn ( local in Colorado) but I happen to know Long Island has particularly good sweet local corn. So while the getting is good and you can get fresh vegetables please do so. Farm to Table here we go again.

I made this soup for dinner as an appetizer. I think it would be good cold but I prefer it warm.

Ingredients:

2 tablespoons extra-virgin olive oil

2 shallots , coarsely chopped or 1 large one

1 teaspoon kosher salt ( more to taste)

1/2…

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Champagne Vinaigrete and Kale/Brussels Salad

Posted on August 11, 2014 | 1 comment
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Dressed Salad

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Ingredients

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View from Deck

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Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

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This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it.  Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on.

Follow me on Instagram @cookingwithcandi thanks and I’ll follow you back .

Happy End of Summer!

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

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Raw Chopped Salad pre dressing

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Gotta-Love-Cilantro Chicken in Mustard Lime Sauce

Posted on August 8, 2014 | Leave a comment

Here’s another great marinade for chicken on the grill. Perfect summer meal. Just a little different than the ho-hum marinades. If you love cilantro this one’s for you. Enjoy!

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Here’s a delicious chicken dish made with lime instead of the usual lemon. It has a nice little kick from the chili powder, and I just adore fresh cilantro. Now I know a lot of you are shaking your heads saying ‘ugh cilantro’, and quite honestly if you’re that cilantro hater this probably isn’t the dish for you. If you are a cilantro lover as I am, then go for it. It’s fresh and savory and super easy to make. I also love when you can combine all the ingredients in the food processor, as it makes for such an easy time. Also , Joel just loved it…who knew he’d like cilantro so much???

Ingredients: 

1 lb. skinless boneless chicken breasts (not too thick)

1/2 cup fresh lime juice

1/2 cup fresh cilantro, chopped

1/4 cup Dijon mustard

1 Tbsp. olive oil

1 Tbsp. chili powder

1/2 teaspoon kosher salt

1/2 teaspoon…

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