Category Archives: Raw

Avocado Salad with Corn and Tomatoes –Fresh and Delicious

Posted on June 8, 2015 | 2 comments

DSCN0190 DSCN0195 DSCN0194 DSCN0199It’s June so let’s break out the delicious summer food. This is a most perfect summer salad and it is a vegetarian delight . It is totally vegan. I am not a vegan but totally love this salad with all it’s fresh flavors . 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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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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Greek Salad

Posted on April 20, 2015 | 3 comments

I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like.   I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking to make this more of a meal. Last night I made Greek Chicken Patties from Jennifer Fisher  check them out @jenniferfisherjewelery.com

 

Ingredients:

1/2 head of iceberg and 1 whole head of romaine (you can use less lettuce and you’ll just have a little more dressing left over depending on how you like it) you can also use all iceberg or all romaine, I like the combo.

grape tomatoes cut in 1/2 ( about 1/2 the package that it comes in )

1 small cucumber diced up, I take the seeds out first and then slice it up with skin on, do it however you like

red onion diced, use as much or as little as you like

1/4 cup Kalamata Olives cut up without pits

3/4 cup of cubed Feta Cheese – I like it cubed for some wierd reason in this salad, again use whatever you prefer

Dressing:

In a small mixing bowl using a small whisk

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp. kosher salt

1/8 teaspoon garlic powder

1/4 teaspoon of oregano, I love oregano so I used a heaping amount, if you don’t use less

1/8 teaspoon freshly ground black pepper

Mix spices and red wine vinegar and then slowly whisk in the olive oil, when you’re ready to serve pour over salad and mix. Add as much as you’d like. This dressing should dress the whole salad depending on how light or heavy you like your salad dressed.

Enjoy! this is a perfect meal with fish or chicken or any protein you like.  I loved the Greek Chicken Patties on top !

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Posted in Raw, Salad, salad dressing, vegetables, vegetarian

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Roasted Asparagus with Simple Lemon Vinaigrette- Springtime is here

Posted on April 8, 2015 | Leave a comment

photoI wish it were warmer but I can feel it coming, any day now . If you read my blog you know how very much I love asparagus and I am always looking for new things to do with it. Love the woody fresh flavor they bring with them. Asparagus may be a year round presence these days, but the “real” deal appears each and every spring. It’s only for a few months that we’ll have these beautiful spears. I love them barely cooked with a simple delicious vinaigrette, love them in an omelette, salads, pastas and just plain roasted . Just don’t overcook them, that’s sad , they go limp and stringy and just plain old bad. I love them just cooked and thrown into my Quinoa Salad. Just throw them into a pot of boiling salted water for a minute till they turn bright green, remove and cool down and mix in with the quinoa for a delicious addition.  This recipe below is to roast asparagus in the oven and top it with this simple lemon vinaigrette. It stands on its own as a side dish or you can add it to any salad.

Ingredients:

3/4 – 1 lb. fresh asparagus, remove woody stems and if they’re very thick take a vegetable peeler to them. I usually just break off the bottoms where they will just snap off when you bend them, or use a knife.

olive oil ( a good glug)

kosher salt

freshly ground black pepper

Vinaigrette:

1/2 teaspoon Dijon mustard

1/2 lemon, juiced

1 tablespoon olive oil

kosher salt and freshly ground black pepper to taste

*this can easily be doubled

Directions:

Preheat the oven to 400 degrees

Break off the ends of the asparagus and if they’re very thick, peel them a little bit with a vegetable peeler. Place the asparagus on a baking sheet, drizzle with a good glug of good olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with Salt and Pepper. Roast the asparagus until tender but still firm and moist. About 20 – 25 minutes.

Make the vinaigrette: in a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle the olive oil in, whisking quickly so olive oil will emulsify into the juice mixture. Season with Salt and Pepper. Serve warm, at room temperature or cold. If you refrigerate, take out for about an hour so it’s not super cold when you serve.

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Traditional Ashkenazi Charoset–Apple/Walnut

Posted on March 28, 2015 | Leave a comment

DSCN2703This is my easiest Charoset. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. This makes about 4 cups, but you can easily double it. My family loves it, so I always make a double batch. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

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Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian

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Champagne Vinaigrete and Kale/Brussels Salad

Posted on August 11, 2014 | 1 comment
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Dressed Salad

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Ingredients

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View from Deck

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Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

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This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it.  Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on.

Follow me on Instagram @cookingwithcandi thanks and I’ll follow you back .

Happy End of Summer!

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

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Raw Chopped Salad pre dressing

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Yellow Tomato Gazpacho

Posted on August 3, 2014 | 1 comment

photo 4 (3)photo 4 (2)I had purchased the most beautiful yellow  tomatoes and figured I would make gazpacho. Gazpacho is by far one of my most favorite summer time soups.  This one is fairly smooth.  Before serving I added  avocado and served with tortilla chips for a wonderful most satisfying meal. This is also super easy and you’ll look like a pro if you just follow these easy directions. You’ll need a decent blender and a few easy to obtain ingredients and you have a wonderful additional to any meal or a nice light lunch. This time I used beautiful yellow tomatoes, you can use any color you’d like and you can use any kind of tomato from the small grape or cherry tomatoes to the larger ones.  The yellow tomatoes with the flecks of jalapeno made a strikingly beautiful soup.photo 2 (3) photo 2I have another recipe titled “Farm to Table Gazpacho” it’s more of a traditional gazpacho! I am going to re-post it as well.

Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.

Directions:

In a blender, puree the halved tomatoes and garlic with 1/4 cup of water. While the machine is on I gradually add the olive oil until fully incorporated. Transfer to a bowl then stir in the jalapeno and season with salt and pepper. Refrigerate until chilled, at least an hour or so, better overnight.

When you’re ready to serve ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips. If you leftover shrimp it is also delicious to add and makes it more of a meal!

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Summer Salad–Farm Fresh Farro

Posted on July 23, 2014 | 1 comment

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)During the summer months in Colorado I am usually outdoors on a hike or my bike and while out there I can’t help but be inspired by all the beauty surrounding me here in the mountains. One of the things I often think about while out there is what I am going to make for dinner. Our daughter Kerri was out here visiting and while she is out here I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

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Radish and Arugula Salad

Posted on August 25, 2013 | 3 comments

photo (11) photo (12)Beautiful radishes at the Farmer’s Market and beautiful arugula from local farms.  I made this salad from radishes and arugula with Parmesan cheese, olive oil  and lemons. This is light and our friends loved it, so here it is. Whenever I make something new I need honest opinions and I got them from our friends because you know by now that Joel wouldn’t like it , since there was parmesan cheese he did take a bite but definitely not his thing. It is so my thing though and thanks Bob and Michele for your honest opinions.

This is super easy and not a lot of ingredients or special tools.

Ingredients:

2 tbsp. grated parmesan or pecorino cheese plus up to 3 tablespoons cheese ( 5 all together to have on hand)

2 tbsp. lemon juice , freshly squeezed ( 1 small lemon )

Kosher or Sea Salt

Freshly ground black pepper

1/4 cup olive oil

1 small bunch of radishes, trimmed and scrubbed. I place in a bowl or glass of water to get any additional dirt off , I just let them sit in the water after I’ve trimmed them till I’m ready to slice

4 cups arugula, I love the wild arugula if you can get it. Washed and thoroughly dried

Directions:

In a small bowl whisk together the 2 tablespoons of finely grated Pecorino or Parmesan, lemon juice, a couple of pinches of salt ( go easy and taste later) and a few grinds of black pepper. Slowly drizzle in the olive oil, whisking constantly . Taste for seasoning and set aside.

Slice the radishes into thin rounds. About 1 cup, more or less.

In a salad bowl combine the radishes, arugula and the additional 3 tablespoons of cheese and about 2/3 of the dressing. Toss well, taste and add more dressing if needed. Serve right away, before the radishes and arugula start to wilt.

*salad from FOOD52 website

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Farmers Market to Table Gazpacho

Posted on August 11, 2013 | 1 comment

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Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing. I don’t want to preach and there are so very many foods that I am particularly fond of that come from very foreign shores ( shrimp for one) . It’s just quite the thing to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best .

Ingredients:

1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.

2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green.

4 tomatoes , use what you can find. I went to local farmers market for mine . If you use plum tomatoes use 4.

1 red onion

3 garlic cloves, minced or throw them into the food processor along with vegetables

3 cups Spicy V8 or use regular tomato juice

1/4 cup champagne vinegar or white wine vinegar

1/4 cup good olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno

* cilantro, chopped is a nice touch for garnish

*avocado cut up is also nice garnish

*shrimp is also a nice garnish

Directions:

I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. Do not make baby food, don’t over process.

After each vegetable is chopped up combine them in a large bowl and add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.

The second night I added shrimp and avocado.

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