Author Archives: cookingwithcandi

This recipe has been with me since 2013 and it is truly one of my easiest go-to recipes that I really love to make and mostly love to eat. It’s perfect for the Holidays or any night. I started making it for Passover and Rosh Hashana because it cooks in the slow cooker and frees up my oven . This is a winner in every sense of the word.

Super easy to make and very few ingredients.

Thanks again to Bree for this much beloved recipe.

* I used 1.39 lbs. of meat for the 2 of us and there wasn’t a single morsel left. Increase all ingredients as you need them.

Ingredients:

*this should be good for 3-4 people

2 lbs. of skirt steak– skirt steak tends to shrink a bit so you can go a little over

Soy Vay Veri Veri Teriyaki

1 Orange ( app. 1/2 cup of fresh orange…

I kind of winged this one but it came out so well I just had to post it . I had mushrooms , I had skinless chicken thighs, and all of the other ingredients. Pappardelle type pasta would have been awesome, but I only had fettucine. It was perfectly fine, just try and get as fat a noodle as possible, fettucine, pappardelle type of spaghetti. This is a rustic type ragu, of course you can use white meat chicken just cut into 1/2″ pieces. Firstly what is a ragu?  In Italian cuisine it is a meat-based sauce, commonly served with a pasta. In the northern Italian regions, a ragu is typically a sauce of meat , and cooked with sautéed vegetables in a liquid. Meats are varied and the liquids can be broth, stock, water wine, milk , cream or tomato, and often includes combinations of these. Characteristically, a ragu is a sauce of braised or stewed meat that may…

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired. Also, this bread is loaded with spices, speaking of Spices and Penzey’s Spice Market (see post.)  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and…

Beautiful, hearty, soup–rustic in flavor and perfect to take the chill out of a winter day or night. I love soup as a meal. Just mix with salad and crusty bread and you’re good to go; it’s so satisfying. If you’re looking for a vegetarian meal, take out pancetta. If you don’t care, leave it in because it adds a real bite to the soup. Of course, by now you have an immersion blender but if you still haven’t gotten one, you’ll use the blender.

I always suggest the Le Creuset dutch oven because it is the best pot for preparing winter favorites such as soup and stews, and it’s the best pot I’ve ever found for braising meats. I have one in Colorado and one in New York and wouldn’t dream of cooking without it. The Le Creuset distributes the heat slowly and evenly, ensuring picture perfect results almost every time…

This is another version of Pasta e Fagioli . It contains pancetta.  Hurricane Sandy is about to touch down in NY and I figured this was as good a time as any to make this. I’ve always made my Pasta Fagioli the traditional way with carrots , onions and celery, a basic mirepoix. This recipe gives it a different base flavor, and you can also use canned cannellini beans for those of you who don’t want to fuss with the beans.  This soup is hearty and delicious, and is worth a try for sure. I use canned beans when I am in a rush and don’t have time to soak  the beans.   You’ll need an immersion blender or regular blender to blend. This soup was amazingly delicious. I didn’t blend it completely just for a few minutes so there were still a few beans and pieces of pancetta. This was amazingly delicious…

Just going to say that we just finished this meal and I was so impressed with myself that I cooked it! It was amazingly delicious, thanks to Ina Garten’s new cookbook “Foolproof” , this chicken and mushroom dish was 5 star for sure. I only used 1 chicken but followed directions as if I was cooking 2, so I obviously had a lot of sauce left over. I served over rice pilaf and it would be awesome with a green vegetable but I never did get to pick anything up so we just had the chicken and rice  . Perfect over rice , couscous or orzo, because the sauce is so so yummy.  I don’t know about you but I am always on the search for new ways to cook chicken. This is a winner and not crazy difficult, while there are some moving parts you’ll want to pay attention while you cook.  You can…