Author Archives: cookingwithcandi

Lemon Blueberry Loaf Cake

Posted on June 7, 2013 | 4 comments

photophotoDSCN0186I am clearly obsessed with everything blueberry and everything lemon. So a loaf cake with both was most definitely in order.  It doesn’t get much better, yum! I had a lot of lemons in the house and this took 3 large lemons to get the right amount of zest. I ended up with 2 lemons that look naked without their peel, but I am certain I will find some use for them. This really is a delightful combo and how perfect for a quick loaf cake. I will probably freeze this cake for a later use. You can even cut in half and eat part of it now and freeze the rest. I am a big fan of freezing baked goods, as long as you wrap them well and don’t keep frozen more than 3 months. If you’re in the market for another new recipe for blueberries, here you go. Happy Cooking.

INGREDIENTS:

1/3 cup softened butter

1 cup white sugar

3 large lemons (You’ll need the zest of 3, juice of 1 whole lemon for cake and 2 tablespoons of juice for the glaze)

2 eggs (room temp. is always perfect)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (I used Skim Plus)

1 cup fresh blueberries, washed and dried and sprinkled with a little flour so they won’t sink to the bottom of the cake

1/4 cup sugar

*you’ll need an 8 x 4 loaf pan

DIRECTIONS:

Preheat oven to 350 degrees.

Grease and flour an 8 x 4 loaf pan.

In a medium bowl, cream the butter and 1 cup sugar until light and fluffy. ( I used my Kitchen-Aid Mixer) Add eggs, and beat well. Mix in the juice of 1 lemon. Add the dry flour mixture, alternating with the milk. Fold in the lemon zest and the blueberries. Pour into prepared 8×4 loaf pan.

Bake for 60 to 70 minutes, or until a cake tester ( toothpick) inserted into the cake comes out clean.

For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm not hot.

I let completely cool and then I froze it for when I would want to serve it.

It was super moist and delicious.

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Posted in Baked Goods, bread, Cake

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Pan-Fried Salmon with Green Goddess Tzatziki

Posted on June 6, 2013 | Leave a comment

photo (3)DSCN0105Just a wonderful weeknight dinner using Salmon right on the stovetop. Really delicious Tzatziki which is so super easy to make, it’s super fresh tasting and the herb flavor really comes through.  I have many different sauces that I make and a few different tzatziki sauces as well but this is what I did this time.  Original recipe comes from Giada De Laurentiis .  I played around with a few ingredients  but definitely got my inspiration for this one from her. It helps to have a fish spatula for flipping over salmon which I learned from my cooking classes with Karen Lee. Tzatziki sauce can be made a day ahead and chilled in the refrigerator. There will definitely be left over sauce , you’ll have enough sauce for at least 6 pieces of salmon. It makes for a delicious dip as well, and great served with grilled chicken.

Ingredients:

2  7 oz. salmon fillets, about 1 inch thick, skin on

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

Tzatziki:

1 cup plain Greek Yogurt ( 2% fat)

2 tablespoons mayonnaise or vegenaise

1/3 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon – I had trouble finding fresh tarragon so I had to add dry tarragon. I used about a teaspoon of dry, I would have really liked the fresh but couldn’t find it that day.

1 tablespoon white vinegar, you can use white wine vinegar as well

1/4 teaspoon kosher salt, plus you may want extra at the end for taste

1/4 teaspoon freshly ground black pepper, you may also want to add more of this as well

1/2 an English hothouse cucumber, seeded ( app. 1 lb)

Directions:

For Tzatziki:

Combine the yogurt, mayonnaise, basil, chives, tarragon , vinegar , salt and pepper in a food processor. Blend until the herbs are finely chopped and sauce is a pretty pale green. Scrape the sauce into a bowl.

Coarsely grate the cucumber using the large holes of a box grater onto a paper towel lined plate, pat dry and let it sit out and air dry for a few minutes. I used my mini processor and then let it dry on paper towels for a few minutes.  Then mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made one day ahead if you like.

For Salmon:

Pat dry the Salmon with some paper towels, then sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned side up , till it turns a golden brown, about 4 – 5 minutes depending on thickness of salmon. Flip the fish ( if you have a fish spatula this will be easier) and cook for another few minutes until done. It really all depends on the thickness of your fish. You’ll definitely need to turn on the exhaust fan for this one.

Serve warm, at room temperature or even chilled with the tzatziki. Yum! I served with roasted asparagus .

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Cold Noodles with Sesame Sauce (Jewish Girls can cook Chinese Food too)

Posted on June 3, 2013 | Leave a comment

Re-blog Monday is here and this dish should be on your summer menu. The sauce can be made the night before, and it’s so worth it. It is always a hit. This is a perfect vegetarian side dish left the way it is. If you like you can always add shredded chicken / grilled shrimp and make it a main dish. This one is a keeper!

cookingwithcandi's avatarCooking with Candi

FullSizeRenderThis is one of my old tried and true recipes. Perfect for a large get together and totally tasty. There are a lot of ingredients but it is very easy to put together and it’s always a hit! I made the sauce a day ahead which I highly recommend doing, it gives flavors a chance to really come together.  I had all the ingredients in the house and day of I will cook the noodles and mix together. If making sauce ahead of time , take it out of refrigerator and let the sauce sit at room temperature before mixing with noodles. I used 1 teaspoon of cayenne, but because I wasn’t sure of everyone’s taste buds for hot and spicy I left out the chili oil. If you want it spicier you can always add some hot chili oil, or more cayenne pepper.  You can actually make the sauce a few days ahead…

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Quinoa Salad with Roasted Eggplant and Apples – Mustard Vinaigrette

Posted on June 1, 2013 | 2 comments

Always looking for new ways to incorporate quinoa into my salads, I decided to make it with roasted eggplant, apples, cranberries and nuts. The inspiration came from Giada de Laurentiis. I made a few changes to the original recipe, including the dressing.   I served it with my mustard vinaigrette that I already had ready in the fridge and wanted to use up. This salad was crunchy and yummy.DSCN0108DSCN0119

INGREDIENTS:

2 cups vegetable broth (or you can use chicken broth)

1 1/4 cups whole-grain quinoa – I love organic quinoa but you don’t have to use organic.

1 lb. eggplant, unpeeled, cut into 1/2 inch cubes

3 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large apple (whatever you have on hand,) unpeeled, cored and cut into small chunks

3/4 cup roasted salted sunflower seeds

1/2 cup dried cranberries

1 large bunch of baby kale, arugula or watercress (use whatever lettuce you would like)

Mustard Vinaigrette: aka my favorite dressing of all time

this is always my go to dressing and it keeps for at least 3 – 4 days in the fridge in an airtight jar. Best made in a mini food processor or blender type of machine.

3 tablespoons champagne vinegar

2 small cloves garlic

1 egg yolk ( if you are opposed to this you can substitute with a tablespoon of mayonnaise, I always use the egg yolk)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 cup good olive oil

1 heaping tablespoon Dijon mustard

In food processor or whatever you’re using, first put garlic and chop it finely , then add all other ingredients except for olive oil. Give it a few whirls till it’s combined then slowly add olive oil mixing as you go till it is all creamy looking. It is awesome on any salad.

DIRECTIONS:

Place an oven rack in the center of the oven and preheat to 400 degrees.

Meanwhile, bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa just stand, covered 5 – 10 minutes. Cool and fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with vegetable oil spray and toss the eggplant with 3 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the sheet. Roast until eggplant is tender and browned, stirring once, total time about 30 minutes.

I cut up apples and gave them a good squeeze of fresh lemon juice so they wouldn’t brown.

Transfer the quinoa to a large bowl, fluff with a fork. Add the eggplant, apples, nuts and cranberries. Toss with some of your favorite dressing to blend. Spoon on top of your favorite lettuce and serve.

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Posted in Healthy Cooking with Candi, Salad

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Banana “Ice Cream” not really – Vegan and Non-Dairy

Posted on May 29, 2013 | 3 comments

DSCN0173DSCN0181DSCN0175DSCN0182DSCN0184Now you all know how very much I love bananas and I also love nuts. My favorite snack is unsalted roasted almonds. I always eat them after the gym and just love to have a handful as a snack. When I first saw this recipe in Gwyneth Paltrow’s new cookbook, “It’s All Good” I was struck by how wonderful this would be for all the vegan non-dairy eaters out there. So it’s not really ice cream but will satisfy that craving for something smooth , sweet and crunchy. A little salty and a little sweet. I decided to give it a whirl and it’s a keeper for sure. This one’s for you Chloe, hope you enjoy it. There is no refined sugar in this and it tastes delicious, just the right amount of sweet but you gotta love bananas. Of course you can omit the nuts. Sugar free and Dairy Free.

Thanks again Gwyneth for this wonderful cookbook.

Ingredients:

4 ripe bananas, peeled and sliced into thin rounds

1/4 cup finely chopped roasted (unsalted) almonds

2 teaspoons plus 2 tablespoons good-quality real maple syrup, divided (don’t use maple flavored syrup, use the real deal. The difference is remarkable)

a pinch of coarse sea salt

1/2 cup unsweetened almond milk

1 teaspoon pure vanilla extract

Directions:

Peel and slice bananas and place in a single layer on a baking sheet lined with a silpat sheet or wax or parchment paper. Once the slices are frozen, use them immediately or keep in a Zip-top plastic baggie or airtight container in the freezer for up to a month.

Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of sea salt and set it aside.

Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of the maple syrup, and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. Don’t worry if the mixture is not totally smooth at first – once the bananas start to soften and defrost in the processor it will start to take shape quickly. What I did was added in the nut mixture to my “ice cream” and it was really really good like this. If you don’t want the nuts , you can omit or use them as a topping.

Spoon the banana “ice cream” into bowls immediately and sprinkle each with a bit of the almond mixture.

* I did freeze some of the ‘ice cream” that was left over. I think it’s best right out of the processor or just let it defrost for a while and let it get soft when you take it out of freezer. I must say it was delicious straight out of the processor.

Enjoy!

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Posted in dessert, non dairy, Uncategorized, vegan

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Happy Memorial Day Blackberry Cobbler

Posted on May 27, 2013 | 1 comment
before cobbler gets baked , with biscuit topping

before cobbler gets baked , with biscuit topping

finished product - Yum

finished product – Yum

photo (3)

I saw these amazing blackberries at Whole Foods and had to buy them. They are nothing short of amazing right now. I have posted numerous blueberry cobblers , etc. Today is a version of my blueberry cobbler made with blackberries, and an opportunity to write up another recipe and wish everyone a wonderful Memorial Day weekend. Whatever you have going on  stop and think about all the very brave men and women who have served our wonderful country and continue to serve and protect every single day.

Enjoy the unofficial start of the summer season! We finally made it.

Ingredients:

1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried

1 tablespoon arrowroot or cornstarch

2 tablespoons fresh lemon juice

1 cup all-purpose flour

3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk or you can use low-fat buttermilk

3 tablespoons unsalted butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees.

In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently  Set aside.

In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the moundful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.

Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.

*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)

Happy Cooking and Happy Memorial Day from my kitchen to yours.

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Baked Salami – Again – Great Appetizer

Posted on May 26, 2013 | 5 comments

024 (2)023 (2)cookingwithcandioct17 119Without a doubt this is my most popular post.  I can’t really quite figure it out but who am I to argue? It’s truly A-mazing, really delicious and everyone loves it so maybe that’s why.  I have already re-blogged it and decided to re-post it again. Hold on to this one it’s really an Oldie but Goodie.

This recipe is for a small salami, but you can just double up ingredients for a larger one.

Ingredients:

1 Kosher Salami

1/2 cup Marmalade or Apricot Jam

2 Tbsp. Brown Sugar

1 Tbsp. Dijon Mustard

Directions:

Preheat oven to 375 degrees. Score into Salami, cutting into narrow slices but not completely through to the bottom. Salami will stay intact, just cut almost to the bottom. (see photos)

Mix all ingredients together and spread on salami making sure to get inside the cuts,  place on a sprayed baking sheet or aluminum foil ( make sure you spray well, this will be sticky) and cook for about 1 hour to 1 1/2 hours. Serve on a plate with sliced pumpernickel or rye bread . Party Pumpernickle sliced bread is perfect with this since it’s already sliced and comes in a package ready to go, sliced rye bread cut in smaller pieces is also great.  Put a little Honey Mustard or Dijon Mustard or both in ramekins along with Salami.

This is a big hit. Be prepared to have nothing left over.

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Roasted Cauliflower with Chickpeas – Vegan

Posted on May 24, 2013 | 1 comment

DSCN0013DSCN0019 DSCN0024DSCN0025I am still cooking my way through Gwyneth Paltrow’s new cookbook, ” It’s All Good”.  I have made a few recipes and this is the latest one. I love cauliflower, Dijon mustard and chickpeas, so how bad can this possibly be?

So so good, that’s how good.

I couldn’t get Joel to even touch it except to eat one chickpea and he refused to touch the cauliflower. Oh well, once again, he doesn’t know what he’s missing. This is a perfect side dish and very healthy, to boot. Completely vegan, protein packed and very filling. I’m certain it would be delicious with broccoli as well. Give this a try!

Thanks again to Gwyneth Paltrow for an amazing cookbook with lots of new recipes. It is all good!

Ingredients:

1 14 oz. can chickpeas, rinsed and drained and then dried in a kitchen towel.

1 head of cauliflower, outer leaves removed and discarded, cut into bite size florets.

3 tablespoons of extra virgin olive oil, plus 1/4 cup of olive oil

Kosher salt

1 tablespoon Dijon mustard–I love Maille brand Dijon Mustard for just the right bite, but any Dijon mustard will do.

1 tablespoon whole grain mustard ( if you don’t have whole grain , just use all Dijon) it just adds a nice texture and looks good.

1 tablespoon white wine vinegar

freshly ground black pepper

*sprinkling of about 1/4 cup of chopped Italian parsley

DIRECTIONS:

Preheat the oven to 400 degrees and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with the 3 tablespoons of olive oil and a big pinch of kosher salt. Roast, stirring now and then, until everything starts to brown up nicely, and the cauliflower is quite soft (about 45 minutes.)

Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil, and a few healthy grinds of black pepper. I didn’t think it needed more salt, the mustard was salty enough as was the cauliflower.  While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and if you like, add a little sprinkling of parsley.

Serve warm or at room temperature.

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Spicy Goan Shrimp- Never too old to learn something new continues

Posted on May 22, 2013 | 1 comment
Karen Lee in her kitchen with Goan Shrimp

Karen Lee in her kitchen with Goan Shrimp

DSCN0096DSCN0097DSCN0099DSCN0101I love taking cooking classes and while I’m back in New York I always try to get over to Karen Lee’s cooking class. Karen is so knowledgable, warm and friendly. Her kitchen on the Upper West Side of Manhattan is her home and all you can do is try and absorb as much as possible. At our last class we cooked many things and this was one of my favorites of the day. It’s hard to choose a favorite but this one definitely hit a chord with me. I couldn’t wait to make it for Joel because I knew he would love it. This shrimp dish is Goan cuisine , which consists of regional foods popular from Goa, located along the SW coast in India on the Arabian Sea.  You can control the spice, but just the way the recipe is written was perfect for us. Take a look at Karen’s blog and she is a wonderful caterer who works out in the Hamptons all summer. www.karenleecooking.com

I bought beautiful Equadorian White shrimp (under 15)  from a local fish store, Roslyn Seafood Gourmet which I think is wonderful and they cleaned and deveined the shrimp for me. I marinated for about 4 hours and if you can I’d suggest marinating for as long as possible, even overnight at least 2 hours so shrimp can absorb all that deliciousness. This marinade has a sweet and spicy kick to it. I also think it would make a wonderful appetizer.

Big recommendation on this recipe, and thanks Karen for a great class and a great recipe. This one is a real keeper.

Ingredients:

1 pound raw medium to large shrimp , I used under 15’s ( 15 to a pound) ask your fish man to clean and devein the shrimp, it will save you a lot of time and effort.

Marinade:

2 big cloves of garlic

2 slices of fresh ginger (about a quarter size each, and maybe 1/4 inch thick) I like a nice zing of ginger so I went a little heavier on the ginger . About 2 teaspoons at least once it’s chopped.

1 tsp. kosher salt

*chop the garlic and ginger together and mix with the kosher salt to make a fine paste

1/2 tbsp. rice wine vinegar

1/8 tsp. cayenne

1/4 tsp. ground turmeric

5 turns freshly ground black pepper in a grinder

1 tsp. brown sugar

1/8 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. cumin

1/2 tbsp. olive oil + 2 tbsp. olive oil for cooking

3 tbsp. white wine for de-glazing the pan

few squeezes of fresh lemon or lime

Directions:

Rinse and dry the shrimp. ( after you peel and devein them) if you’re smart you’ll ask fishman to do it. Mix all the ingredients for the marinade in a large bowl. Add the marinade to the shrimp and mix to coat well. I marinated for about 4 hours, try for at least 2 . You can do it overnite.

Heat a 10 -12 inch sauté skillet for 1 minute over high heat. Add 2 Tbsp. olive oil . Saute the shrimp for about 3 – 4 minutes on each side. Now I must say that the shrimp  took about 6-7 minutes, it really depends on the size of your shrimp for your cook time so watch for the shrimp to curl up and start to turn nice and pink. Nothing is worse than biting into undercooked shrimp, so make sure it’s cooked through even if you must cut into one. It should be opaque white inside.

Remove the shrimp from pan to a serving platter. I deglazed the pan with about 3 tbs. of white wine. You can squeeze a little lime or lemon juice in as well and let it cook down for a minute or so then pour marinade over shrimp and voila!

I served over basmati rice , sautéed spinach or any braised greens would be awesome as well.

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Lemon Yogurt Pound Cake/Macerated Berries

Posted on May 20, 2013 | Leave a comment

It’s a grey gloomy Monday in NY and this cake is a spot of sunshine on a plate. It’s bright , sweet and yummy and perfect for reblog Monday. Certain to brighten up even a miserable day. I originally posted this in July 2011. Keep this one for summer baking. It’s a winner.

cookingwithcandi's avatarCooking with Candi

DSCN4135Lemon Yogurt Cake

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me.  It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:

Ingredients:

1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Glaze:

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