Category Archives: Holiday

Pumpkin Walnut Bread

Pumpkin Season is here and I love Pumpkin.   I love baking this bread because the smell in the house is beyond.  It’s hard to believe that there is no butter in this moist, delicious bread. You can  make this bread and freeze it because it will 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 aromatic spices.   This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

Kasha Varnishkes–Jewish Comfort Food

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha. I actually had to order it on Amazon this year since I couldn’t find it in Colorado.

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons vegetable oil  you may need a  little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total

Kosher Salt and Freshly Ground Black Pepper–to taste

*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something

1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below

1 egg for kasha as per instructions on the box

2 cups chicken or vegetable broth as per box instructions

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

Baked French Toast — all time best for Yom Kippur Break Fast

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins in the evening of Sunday, September 27 and ends in the evening of Monday, September 28.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

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

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

Follow me on Instagram @cookingwithcandi

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

Chicken Prep

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

Mushroom Barley (egg noodles)- Side Dish

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and 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 egg noodles

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/noodles 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/noodles 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.

Old School Meatballs (sweet and sour)

       These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy!

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…)

Recipes for Jewish New Year–Rosh Hashana 2020

Finished Product Apple Cake

Finished Product Apple Cake

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Un-Stuffed Cabbage

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I cannot believe that the Jewish Holidays are here already and this year will be very different from years gone by. I will not be with my family for the first time in maybe my life. Time to reflect for sure. While I am not happy about the situation I am in this year I will still the mark the days with some delicious Holiday Food. Here is a list of some of the recipes that you can put in the search bar on my site or just google the recipe with cooking with candi and you should be able to get it.

I am wishing all of you who celebrate a Very Happy Healthy New Year. Let’s all hope and pray that next year we will all be in a very different place.

Rosh Hashana starts in the evening of Friday, September 18

Yom Kippur starts Sunday, September 27

I am always open to suggestions and inquiries and general help. You can DM me on Instagram/Facebook or email me at cmk55@sopris.net

For those who celebrate have a very Happy Healthy New Year!

Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)

Happy New Year Brisket

Unstuffed Cabbage–a great alternative to meatballs

Chicken Marbella

Honey Roasted Chicken

Old School Meatballs

A Noodle Pudding from Ellen

Another Noodle Pudding from Marcy *kosher non dairy

Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever

Noodle Pudding from Julie

Mushroom Barley

Kasha Varnishkes

Grandma Millie’s Cauliflower

Applesauce and Raisin Cake

Don’t let the Apples go Bad Cake

Julie’s Honey Cake

Plum Torte

My farewell to Norah Ephron- her Tzimmes

Judy’s Apple Matzoh Kugel for Passover

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photo (37)DSCN2642DSCN2539This Passover is such a challenge and we’re all going into it half-heartedly . Maybe you’ll make one or two traditional dishes maybe nothing at all. This dish is very reminiscent of Passovers gone by and a delicious old school recipe . Maybe you’ll want to make or keep it for next Passover — in the meantime stay safe and keep cooking at home. 

If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table.  It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy!

Plan ahead:

Kugels can be made a day or two ahead. On the day of the serving, allow the dish to come to room temperature. Then heat it, covered in a preheated 350 degree oven until warm, 30 – 40 minutes. My experience has always been that the kugels hold together better when they are pre-made.

Ingredients:

12 sheets matzoh

9 eggs beaten, use eggs at room temperature

1 1/2 tsp. salt

1 1/2 cups sugar

6 large apples, peeled and sliced (any kind will do)

3/4 cup vegetable oil

3 Tsp. cinnamon

1 1/2 cups white raisins

Directions:

Preheat oven to 350 degrees.

Break matzoh into colander and run warm water over it, just to soften, then drain and put in a large bowl. Add beaten eggs, add salt , sugar , apples, oil, cinnamon and raisins and pour into a pre-greased ( or cooking sprayed) baking dish . Bake at 350 degrees for 50 minutes.

Bake at 350 degrees for about 50 minutes. Enjoy!

*first time baking it keep it uncovered, when you re-heat you will cover it so it doesn’t dry out.

 

Passover 2020

I don’t even know where or how to begin writing this. Since most of us including myself are not going to be with their families and extended families for the Seder this year. We ask should we do it? Should we observe? I’ve been wrestling with these questions all along and have gone from upset to angry to just plain heartbroken. Between the current state of affairs which has me filled with anxiety and terror to the fact that I don’t know when I will see my children and grandchildren again. To say this night will be different from all other nights is a total understatement since who even knows what night it is.

We decided to observe the 8 day ritual of no bread which will add a further burden to our already difficult state of affairs. We decided to do it for tradition sake.

So even if you make one or two traditional dishes or none at all — sit down with whoever you can — even if it’s on zoom. And say a few traditional lines and I will do my part by providing you with some recipes and if you can get the ingredients please do so and follow along.

For sure I am not happy about this situation but have vowed to try and make the best of it and do my part. I am social distancing and I am staying home and since I can’t get take-out out here in the hills of Colorado I am cooking every night.

So make matzoh balls — make a chicken– make haroset– make something or order something that will help to make you feel like you’re celebrating Passover. Even if it’s just Matzoh! how about Matzoh Brie? easy to make and delicious to eat.

I will be posting recipes starting tomorrow but if you’d like a sneak peek put Passover Recipes into the search box on my site or google Passover Recipes @cookingwithcandi and they should come up.

Be Safe and Be Smart and Stay Home.

Classic Potato Pancakes –Latkes

This is a delicious fairly easy recipe for simple latkes. If you eat them hot they’re best but that’s tough to do sometimes. They really are most delicious hot off the frying pan. Serve with Applesauce or Sour Cream . Enjoy and Happy Chanukah from my kitchen to yours.

If you make ahead of time you can re-heat in the oven on a baking sheet.

This is what I do.

This recipe should serve 4

Ingredients:

2 large Russet Potatoes — peeled and cut lengthwise into quarters

1 large Spanish Onion–peeled and cut into quarters

2 large eggs

1/2 cup all purpose flour

2 Teaspoons Kosher Salt

1/2 Teaspoon freshly ground black pepper

1 Teaspoon baking powder

Vegetable Oil for frying

Directions:

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel ( I prefer a thin one for this task) and squeeze out as much liquid as possible. This is key to a delicious latke.

Transfer the mixture to a large bowl. Add the eggs, flour, salt, pepper, and baking powder and pepper and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the vegetable oil. Once the oil is hot use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape into round discs. When edges of the latkes start to brown and get crispy ( about 5 minutes) , transfer the latkes to a paper towel lined plate to drain . Repeat.

If you’re making double the recipe I would swap out the oil and wipe with paper towel and start with fresh oil. For one batch the oil was fine. Just control the heat on your stove.

Enjoy and Happy Chanukah.