Author Archives: cookingwithcandi

Old School Meatballs (sweet and sour)

Posted on October 10, 2011 | 4 comments

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)

4 Comments

Posted in Holiday, Holiday Recipes, meat

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Mushroom Barley – Side Dish

Posted on October 7, 2011 | 10 comments

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape

Ingredients:

1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

10 Comments

Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

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Another Noodle Pudding from Marcy

Posted on October 7, 2011 | 1 comment

firstly, thanks to my friend of many years Marcy Braun for this recipe, it is pareve and so it is a good alternative to the apricot one. This one would be fine served with meat, and still be rather yummy and sweet. It is a first time out for me. Enjoy it. It is very easy, and not so many ingredients. i just made it and it is delicious!!! thanks marcy 🙂

Marcy’s Pudding Ingredients: this is already doubled

1 pkg. wide or extra wide egg noodles (can also use yolk free)

1 cup sugar

1 stick margarine melted (you can use soy margarine, which is lactose free and works perfectly )

16 oz. can of crushed pineapple with juice

2 apples peeled, cored and cut into small little pieces

6 eggs (room temp. best)

1 tablespoon vanilla

cinnamon , enough to just sprinkle over the top lightly

Directions:

Cook noodles according to package directions. Mix all ingredients together in a large bowl. i usually beat eggs with vanilla in a seperate bowl first .Then add noodles ,mix well and pour into baking dish (9 x 13) is perfect. Bake at 375 degrees for about 45 minutes till it browns. Reheat it the day you are using it till it is cooked through for another 45 minutes . can be served at room temperature.

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Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

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Noodle Pudding with Apricot Nectar

Posted on October 6, 2011 | 1 comment

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food. can and should be made ahead of time, they hold together better.  we used to add apricot jam, but it really was overkill. we omitted it, and it is perfect just the way it is. thanks to karyn r. for this noodle pudding and for being such a great cooking buddy for as far back as i can remember.

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it)

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1 tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus) would not use regular skim milk

2 cups apricot nectar (available in most supermarkets)

Topping:

 

1 1/2 cups cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter (melted)

Directions:

 cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour.   i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.

*serves about 12 – 15 people doubled

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Posted in breakfast, Holiday, Holiday Recipes

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More Break Fast: the all-time best Baked French Toast, I swear

Posted on October 5, 2011 | 6 comments

A few years back, my friend Ilene Stern turned me on to this baked french toast recipe. It is an absolute hit—an out of the ballpark hit. It is so totally decadent and delicious. I never have a single piece left over. It is just amazingly awesome. Once you make it, you will always make it. I make it twice a year: Mother’s Day, always; and if I make break fast on Yom Kippur it is on the table. It is the most perfect brunch item I know. The only down side is that you must refrigerate this dish overnight, and you can’t cook it until you’re ready to eat it. I have travelled with it uncooked and I just cook it when I get to wherever I’m going. So thanks, Ilene, and enjoy. If anyone out there has a better recipe or any ideas, I’d love to hear them.

INGREDIENTS:

1 cup packed brown sugar (I usually use light but it doesn’t matter)

1 stick unsalted butter (I know, I know)

2 tbsp. corn syrup (I use Karo Original light corn syrup)

5 eggs (I warned you about the decadence…)

1 1/2 cups milk (You can use low-fat. I use Skim Plus but honestly, does it make a difference at this point???)

1 tbsp. vanilla

Cinnamon bread (I use sliced cinnamon bread from the supermarket. Almost every supermarket carries it. I try to get the thickest possible slices. If it is the thin kind, I stack it double.)

DIRECTIONS:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish (Pyrex is perfect), pour butter mixture into baking dish and arrange bread slices flat in the mixture. (If they are thin, just double them one slice on top of the other. Unless the bread is 1 inch thick, you will be doubling the standard sliced bread.) Squeeze the bread to fit—it should hold 12 slices (6 doubled stacks), 3 on each side of a 9×13 baking dish. In a blender, mix eggs, milk and vanilla and pour over bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by morning, so if you need to travel with it, it won’t be slopping around. Uncover and bake in a preheated 350 degree oven for 30 minutes. You can dust with powdered sugar, but it’s not necessary. Serve right from baking dish. Yum.  If you let it sit out too long before serving, the bottom may get hard like a praline candy. It never, ever, lasts long enough at my table for this to happen though.

*Serves 6-8. If you have healthy eaters, make 2 trays!

*Original recipe is from Mulberry Inn & Gardens Bed & Breakfast

6 Comments

Posted in Baked Goods, Dairy, Holiday Recipes

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Break Fast Food – Blintz Souffle

Posted on October 5, 2011 | 1 comment

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

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The Ultimate Comfort Food: Mac and Cheese

Posted on October 3, 2011 | 1 comment

 

 

When I think of the ultimate in comfort foods, Mac and Cheese always comes to mind. Now that there is a slight chill in the air we’re ready for this recipe. I have made it for big crowds, and just the two of us. Not the neon orange kind from the box (although when I make it for my grandkids it’s really not all that bad) but the creamy homemade oh so soothing one. I love the creaminess and the richness. You can’t really eat too much of it because of the richness. I just love the crunchy burnt pieces on top, and the smooth texture underneath. I also love it cold from the fridge, which can be a very dangerous thing to have around. So invite a bunch of people over (this recipe is perfect for Sunday get-togethers) and it will disappear. You’ll have just enough left over for a little midnight raid.

INGREDIENTS:

1 lb. elbow macaroni or Cavatappi

1 tbsp. kosher salt

1 quart milk , I actually used Skim Plus and it was just fine

1/2 cup all-purpose flour

12 oz. grated Gruyere cheese (approx. 4 cups)

8 oz. sharp or extra sharp grated cheddar (approx. 2 cups)

8 tbsp. unsalted butter (1 stick), divided into 6 tbsp. for sauce and 2 tbsp. for topping with bread crumbs

1/2 tsp. freshly ground black pepper

1/2 tsp. ground nutmeg I love freshly grated Nutmeg, either one will do

1 1/2 cups fresh bread crumbs (5 slices of bread with crusts removed. I use whole wheat but white is fine. I do this using a food processor with a steel blade. It’s quick and easy.)

DIRECTIONS:

Preheat the oven to 375 degrees.

Cook macaroni according to directions on the box. Drain well. I let it sit and get good and dry while I prepare the cheese sauce.

Heat the milk in a small saucepan but do not boil it. Melt 6 tbsp. of butter in a large pot and add the flour, then the hot milk and cook for a few minutes until the sauce is thickened and smooth. I continue stirring with a wooden spoon during this process. When it is thick and smooth, take it off the heat, and add the cheeses, salt, pepper and nutmeg. I then place the dry macaroni back in the pot I cooked it in and pour the cheese sauce on top. Stir well. I then spray a 3 quart baking casserole dish with Pam and pour the macaroni and cheese into it. Melt the remaining butter (in the microwave is fine), combine it with the fresh bread crumbs and sprinkle the mixture on top of the macaroni. Bake for approx. 35 minutes or until the sauce is bubbly and the macaroni is browned on top.

*serves about 8 – 10 depending on crowd, and if it’s a side or main, I served with a light green salad with balsamic dressing.

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Posted in pasta, vegetarian

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Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Posted on September 27, 2011 | 8 comments

I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls.

INGREDIENTS: CHICKEN STOCK:

1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).

MATZO BALLS:

This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like.

8 Comments

Posted in chicken, Holiday, Holiday Recipes, Passover Recipes, soup, Uncategorized

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Happy New Year Brisket

Posted on September 27, 2011 | 5 comments

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it takes to cook, but it does take very long. Now I usually make it in the slow cooker, which is awesome; but I don’t have a slow cooker in New York, and I don’t have time to run out and buy one. So this time I used my trusty Le Creuset, which worked out beautifully. I just finished cooking it and froze it before I took pictures so I will post pics when it defrosts on Thursday. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt (I’ve never used this before today but I found out it doesn’t contain MSG, as I had previously thought)

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it on Thursday. I’ll let you know. Thanks again Michele and Karyn!

5 Comments

Posted in Holiday, Holiday Recipes, meat

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Spaghetti Aglio e Olio (Garlic and Oil)

Posted on September 26, 2011 | 3 comments

It’s been a challenge these days even for someone like me who loves to cook. Cooking every night is one thing but coming up with ideas of what to cook is quite another. Hopefully I have helped you with this a little. Everyone needs a little inspiration now and then and this is definitely one of those times.

This is a super easy recipe with very few ingredients . Hopefully you’re all getting what you need from the supermarkets. Add along these easy ingredients and you’ll have a delicious meal.

Stay Safe and Keep Cooking at Home along with me.

 

Pasta with Garlic and Olive Oil

INGREDIENTS:

1 box spaghetti (16 oz.)

1/3 cup olive oil

8 large garlic cloves, minced

1/2 tsp. crushed red pepper flakes

1/2 cup fresh parsley, minced

Kosher salt

1 cup freshly grated parmesan cheese (plus extra for serving)

DIRECTIONS:

Cook pasta according to directions on package. Save about 2 cups of the pasta water before you drain the pasta.

Heat the olive oil over medium heat in a large pot (large enough to hold the pasta; a large sauté pan is perfect.) Add the garlic and cook for a few minutes, stirring frequently without burning the garlic (be careful!). Add the red pepper flakes. Add the reserved cooking water from pasta to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp kosher salt and simmer for about 5-10 minutes until liquid is reduced by about a third.

Reserve a cup of the pasta water and set aside in the event you’ll need some liquid for the pasta. Add the drained pasta to the garlic sauce and give it a good toss. Remove from the heat, add the parsley and parmesan and toss to coat well. Allow the pasta to sit for a few minutes or until the sauce is absorbed. Taste for seasonings and serve with additional parmesan cheese on the side. If pasta looks dry add a little of the pasta water and mix well till pasta absorbs the water.

*If I use shrimp in this, which I sometimes do, I just sauté the shrimp in garlic and oil and skip the parmesan cheese. (About 1/4 lb shrimp per person.) For me and Joel, I use approx 1/2 lb raw shrimp. For 4 people, I use a pound. You can also add broccoli and keep it vegetarian.

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Posted in pasta, vegetarian

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