Category Archives: Healthy Cooking with Candi

Salmon with a Mustard Glaze

Posted on May 29, 2015 | Leave a comment

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. I made this for dinner the other night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this. The other night made it with roasted red potatoes and burnt brussels.

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Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!! and you can use a sprinkle of dried thyme as well.

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I then turned on the broiler for a few minutes, check to see if fish is done before doing this. You don’t want it over-cooked. I cooked in oven for 6 minutes and then broiled for 4. It was done to perfection. You don’t have to do the broiler you can just cook the salmon in the oven for about 10 minutes. You might want to check on it depending on the thickness of your filet.

Sometimes I just put lemon slices on the salmon before I cook it– gives it a more lemony flavor and looks very pretty and I happen to have a lot of lemons in the house.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

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Posted in Fish, Healthy Cooking with Candi, seafood

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Couscous Salad, Real Mediterranean Style

Posted on April 27, 2015 | 1 comment

It’s springtime so I am thinking of lighter food, and of course salads come to my mind. I make this recipe with couscous or quinoa. I have another recipe for quinoa on my website so I figured that I would make one with couscous this time, but feel free to use either one. The dressing has a definite Greek flavor. This dish is perfectly tasty and served with grilled fish or chicken you have a perfect meal. As far as salads go, this one is perfection. This is not an exact science; if you like a lot of tomatoes, add more. If there is another item here that you don’t like, feel free to substitute, and I’d love to hear what you did. I love to hear variations on my recipes. This is so quick and easy to assemble. Can definitely be made ahead of time.

Ingredients: 

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 /2 teaspoon dried oregano (if you like to use fresh, use 1 teaspoon of chopped fresh oregano)

Kosher salt and freshly ground black pepper to taste – I started with a 1/4 teaspoon of Kosher Salt and a few grinds of the peppermill.

1/4 cup extra virgin olive oil (use a good one)

In a medium bowl, combine all ingredients and whisk in the olive oil slowly. Adjust the salt and pepper and set aside.

Ingredients for Couscous:

Prepare 1  box (usually 10 – 12 ounces) couscous (or quinoa) according to the directions but use 1/4 less water than it calls for. For example, the Near East Couscous calls for 2 cups of water or broth so I would reduce by 1/2 cup. After cooking, allow to cool for a bit then stick in the fridge for about an hour. I usually cook my couscous in either chicken broth or vegetable broth for extra added flavor.

1 pint of cherry or grape tomatoes, sliced in half (I like a lot of tomatoes, so use more if you do too) I tend to like my tomatoes cut into smaller pieces but cut however you like just don’t leave whole

1 cup pitted black or Kalamata olives (I prefer Kalamata because they are saltier)

1 roasted red or orange pepper (you can use from jar) I just eyeballed from the jar, use as much as you’d like

1 cup garbanzo beans (drained from the can are fine)

6 ounces cubed feta cheese

1/4 cup sliced green onions or chopped red onion would work quite well here as well

* chopped cucumbers would be a nice addition as well, I didn’t use this time

In a large bowl, gently toss the couscous, tomato, pepper, olives, beans and feta. Add the dressing, transfer to a lovely serving bowl and there you go. This is so delicious and light, it’s a perfect side dish and a beautiful salad .

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Posted in Healthy Cooking with Candi, Raw, Salad, salad dressing, vegetables, vegetarian

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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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Corn and Tomato Soup – no cream

Posted on August 15, 2013 | 4 comments

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 teaspoon freshly ground black pepper ( more to taste)

3 1/4 cups corn, or 1 lb. bag of frozen corn thawed it’s approximately 5 – 6 ears of fresh corn

3 cups low-sodium chicken broth or vegetable broth to keep it vegetarian

2 beautiful medium size tomatoes, seeded and chopped into 1/2 inch pieces*

1/4 cup fresh basil leaves, chopped or torn

Directions:

In a large dutch oven ( Le Creuset) type of pot, heat the olive oil over medium-high heat. Add the shallots, salt and pepper, cook stirring occasionally until shallots are soft, app. 5 minutes. While this is going on cook up the corn as follows.

Bring a pot of salted water to a boil and just cook corn till it turns yellow for 1-2 minutes, then I throw into an ice bath to stop the cooking. When corn is cooled down cut kernels off cobs.

Place the cooked shallots, corn and chicken stock into the blender.

Pour the corn mixture back into the pot. Bring the mixture to a low simmer , cook for about 15 minutes, stirring occasionally, just to heat through.  Remove the pan from the heat and stir in the tomatoes and basil, let it cook for another 10 minutes or so.  Taste for Salt and Pepper.

Ladle into soup bowls and serve!

*to seed the tomatoes, cut them in 1/2 horizontally and using a small dessert spoon, scoop out the seed and discard. The seeds make the soup too watery.

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Posted in Healthy Cooking with Candi, Uncategorized, vegan, vegetables, vegetarian

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Grilled Salmon — Asian Flavor

Posted on July 18, 2013 | Leave a comment

DSCN0287DSCN0283DSCN0282DSCN0280DSCN0295This is a go to salmon when I have no idea what to make but have already purchased the salmon.  I almost always have all the ingredients in the house, it’s an Asian sort of style because of the predominant flavor of the soy sauce. The honey and mustard give it a sweet and sour kind of punch, the garlic is just always good flavor to anything. This was our meal tonite with Green Goddess dressing and a BLT salad which I have already posted on my blog. This is a great meal for 1, 2 or as many as you’d like . Recipe as is will easily be enough marinade for 4- 6 pieces of salmon. For just the two of us I buy a pound of salmon fillets with the skin on, 2 8 oz. pieces.  I marinated for about an hour but you really only need about 20 minutes for flavor to soak in.

Ingredients:

Filets of Salmon , I usually buy 1/2 lb. piece per person with skin on

Marinade:

2 Tablespoons Dijon

2 Tablespoons Honey

3 Tablespoons Soy Sauce

6 Tablespoons Olive Oil

1 clove garlic, minced

Directions:

Whisk together the ingredients above. Drizzle about 1/2 of the marinade ( depending on how many pieces you have) onto the salmon and allow it to sit for at least 20 minutes.

Preheat your grill to high, then I lower the heat to about medium-high. Place the salmon skin side down on the grill; discard any marinade that the fish was sitting in. Grill for about 4-5 minutes, depending on the thickness of the filet. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon may be slightly raw in the center , but don’t worry because it will keep cooking as it sits.

Transfer the fish to a plate, skin side down, and spoon the remaining marinade on top. Allow the fish to rest for app. 5 minutes before serving. We like it with the skin on but you may want to remove first before serving. This fish is delicious with rice and served warm off the grill, at room temperature and delicious the next day cold.

Now if you don’t have a grill just put in a preheated 400 degree oven and cook for about 20 minutes, skin side down .

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Posted in Grilled Food/ BBQ, Healthy Cooking with Candi, salmon, seafood

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Avocado Salad with Corn and Tomatoes and Lots of Good Stuff – Vegan

Posted on June 13, 2013 | 3 comments

DSCN0190 DSCN0195 DSCN0194 DSCN0199Most perfect summer salad and it is a vegetarian delight. totally vegan. I am not a vegan so I was grilling steaks for dinner and wanted to do a cold salad on the side. I had 2 beautiful ripe avocados on hand and all the ingredients for this yummy salad.  I had some fresh corn so I just brought the water to a boil threw it in and when it turned yellow took it out and threw it in a bowl of ice water to stop the cooking.   Of course I love  jalapenos , use your own discretion and this would be amazing without as well but it was kick ass with them.  You can make the salad ahead and let juices meld but don’t add the avocados till you’re ready to serve.  You can give them a little squeeze of fresh lime juice so they won’t turn brown so fast.  I like to serve salad at room temperature, you just don’t get the flavors when it’s too cold. It will keep in fridge for a few days, but you’ll have to take out the leftover avocado since it will turn brown. I cut this salad in 1/2 for the 2 of us. This easily will serve 6 as a side. By the way Joel took a bite but too much healthy stuff going on in here for his liking, although he’s gotten better he’s not quite up to this yet, it’s OK because there was more for me with leftovers.

I was inspired for this recipe from the Barefoot Contessa recipe for Guacamole Salad. The corn was my idea.

Ingredients:

2 cobs of fresh corn ( cook and then shuck corn off the cob) if no fresh corn available use frozen . I use frozen when I have to and 1 small bag is usually sufficient. The frozen corn will defrost very quickly so just take it out and when you mix in with other ingredients it will start to completely thaw by the time you’re ready to serve. You want to serve at room temperature anyway.

1 pint grape tomatoes , halved

1 yellow bell pepper, seeded and diced into small pieces ( app. 1/2 “)

1 15 oz. can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced fresh jalapeno peppers, seeded ( app. 2 small jalapenos) use at your own discretion . Remove Seeds

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice ( 2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced fresh garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled and cut into small cubes.

Directions:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper. Pour over the vegetables. Toss well. In the meanwhile cook the corn , bring water to a boil throw in for a few minutes to turn bright yellow, then I throw in a bowl of ice water for a few minutes to stop the cooking and lock in flavor and color. Then remove corn from cob. I let the salad sit for about an hour before adding avocados into the salad. Just fold avocados into the salad when you’re ready to serve. Check for seasoning and serve at room temperature.

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Posted in Healthy Cooking with Candi, Raw, Salad, salad dressing, sides, vegan, vegetables, vegetarian

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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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Farro with Roasted Mushrooms

Posted on October 12, 2012 | 1 comment

Farro is one of the oldest grains cultivated by humans. It was originally found in the Middle East, and is now primarily grown in Italy. Farro is delicious and a good source of fiber, as well as protein and iron. It is a perfect source of protein for vegetarians. Farro looks and tastes a bit like brown rice, but it has a more fibrous texture and a nutty taste with hints of oats and barley. It holds its texture better than arborio rice when cooked, which makes it a perfect alternative to risotto. It has a crunchy, nutty complex flavor and is low in gluten. This evening I prepared it like a salad at room temperature. I then added it to my Caesar salad and it was wonderful. It is great on greens or as a side dish. I am going to be making this wonderful grain more and more and I especially can’t wait to make it for my vegetarian daughter.

Ingredients:

1 cup uncooked farro (I used Italian pearled farro)

Kosher salt

1/2 lb. mushrooms (I used cremini, but a mix of wild or any kind you prefer would be good too)

Olive oil

Freshly ground black pepper

2 tablespoons fresh lemon juice

* finely chopped or crumbled parmesan – this is totally optional but added a delicious flavor

* a little chopped fresh parsley (I didn’t have any so I didn’t use, but it would be nice)

DIRECTIONS:

Heat the oven to 350 degrees. In a medium saucepan,  prepare the farro according to directions on bag.  I bought the italian pearled type and it didn’t call for soaking, but a lot of farro needs to be soaked prior to cooking. I would suggest buying the type that doesn’t unless you have a lot of time.

While the farro is cooking, wipe and trim the mushrooms. I gave them a rough chop but left a lot of larger bite-sized pieces, don’t chop too small.   On a rimmed baking sheet spread the mushrooms out and drizzle generously with olive oil and sprinkle with kosher salt and freshly ground black pepper to your liking (you can always add salt at the end). Toss gently to distribute everything, spread the mushrooms out evenly on the baking sheet and put in the oven for about 30 minutes. I like the mushrooms crispy around the edges.

Once the farro is cooked, drain it well, and allow it to cool down. I took the mushrooms off of the baking sheet with a slotted spatula, just to remove a bit of the liquid. When the farro and mushrooms have cooled down to room temperature or barely warm, I combined them in a serving bowl. I then add the lemon juice and I added 2 tablespoons of olive oil, but if that is not enough, you can add more a little bit at a time. There is some oil that gets left on mushrooms and it is enough. If you’d like, add the parmesan and parsley and taste for salt and pepper at this time. I served at room temperature. I also think it would be delicious with some chopped vegetables added, completely up to you. Joel even ate it.

* should serve 4 as a generous side dish

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Posted in Healthy Cooking with Candi, meatless, Salad, sides, vegetarian

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Pasta with Chicken, Spinach and Tomatoes

Posted on May 4, 2012 | 1 comment

This is a delightful  “what’s in the house ” kind of dinner.  Most of the ingredients in this recipe you’ll have on hand and are easily obtainable.   Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish.  This is really a beautiful meal in one bowl– protein and veggies.

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.

Ingredients:

1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary

Directions:

Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance.

Use a large skillet or large frying pan

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat  olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.

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Posted in chicken, Healthy Cooking with Candi, pasta

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Couscous Salad, Real Mediterranean Style

Posted on May 2, 2012 | 3 comments

It’s springtime so I am thinking of lighter food, and of course salads come to my mind. I make this recipe with couscous or quinoa. I have another recipe for quinoa on my website so I figured that I would make one with couscous this time, but feel free to use either one. The dressing has a definite Greek flavor. This dish is perfectly tasty and served with grilled fish or chicken you have a perfect meal. As far as salads go, this one is perfection. This is not an exact science; if you like a lot of tomatoes, add more. If there is another item here that you don’t like, feel free to substitute, and I’d love to hear what you did. I love to hear variations on my recipes. This is so quick and easy to assemble. Can definitely be made ahead of time.

Ingredients: 

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 /2 teaspoon dried oregano (if you like to use fresh, use 1 teaspoon of chopped fresh oregano)

Kosher salt and freshly ground black pepper to taste – I started with a 1/4 teaspoon of Kosher Salt and a few grinds of the peppermill.

1/4 cup extra virgin olive oil (use a good one)

In a medium bowl, combine all ingredients and whisk in the olive oil slowly. Adjust the salt and pepper and set aside.

Ingredients for Couscous:

Prepare 1  box (usually 10 – 12 ounces) couscous (or quinoa) according to the directions but use 1/4 less water than it calls for. For example, the Near East Couscous calls for 2 cups of water or broth so I would reduce by 1/2 cup. After cooking, allow to cool for a bit then stick in the fridge for about an hour. I usually cook my couscous in either chicken broth or vegetable broth for extra added flavor.

1 pint of cherry or grape tomatoes, sliced in half (I like a lot of tomatoes, so use more if you do too) I tend to like my tomatoes cut into smaller pieces but cut however you like just don’t leave whole

1 cup pitted black or Kalamata olives (I prefer Kalamata because they are saltier)

1 roasted red or orange pepper (you can use from jar) I just eyeballed from the jar, use as much as you’d like

1 cup garbanzo beans (drained from the can are fine)

6 ounces cubed feta cheese

1/4 cup sliced green onions or chopped red onion would work quite well here as well

* chopped cucumbers would be a nice addition as well, I didn’t use this time

In a large bowl, gently toss the couscous, tomato, pepper, olives, beans and feta. Add the dressing, transfer to a lovely serving bowl and there you go. This is so delicious and light, it’s a perfect side dish and a beautiful salad .

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Posted in Healthy Cooking with Candi, Raw, Salad, salad dressing, vegetables, vegetarian

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