Category Archives: sides

Thanksgiving Corn Bread Pudding

Posted on November 14, 2014 | 4 comments

Corn Bread Pudding out of the oven

My friend Audrey gave this to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in the Kolen household. Can be doubled easily just will need to cook a little longer. I cooked my double corn bread pudding for at least 45 minutes and sometimes a little longer. You’ll want to press down on the middle and make sure that it’s not too soft. If outside edges start to burn put a piece of aluminum foil over it if it’s not done. Usually another 10 – 15 minutes will work on a doubled recipe and it should look like picture. Outside edges will brown a slight bit.

*I really do think this recipe comes out best not doubled, you’d almost be best off finding a larger baking dish or using 2 9×12 dishes. You will not have the issue of it being too soft if it is in a larger baking dish or 2 9×12 baking dishes.

Ingredients:

1/2 cup butter (unsalted) 1 stick

8 oz. sour cream (lite ok but not fat-free)

8 oz.  can sweet corn (drained)

8 oz. can creamed corn

8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first.) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes for single recipe and double recipe will probably cook for another 10 – 15 minutes. You’ll want middle to spring back to the touch and not be too mushy.

4 Comments

Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

Tagged

Parmesan Roasted Cauliflower

Posted on August 27, 2014 | 1 comment

photo 2 (5)photo 3 (4)photo 4 (4)This side dish is so very easy to prepare and so very tasty.  I love cauliflower and it is readily available throughout the year and is a member of the high fiber food club.  While cauliflower may not be very colorful it is one of the healthiest foods out there. This member of the cabbage group is vitamin-packed , high in anti-oxidants, contains anti-inflammatory benefits, increased blood flow and is low in carbs and fats. Granted I am adding some fat here with the parmesan cheese but the cheese packs a wallop of flavor to this dish.

Cauliflower is also good just roasted with olive oil, salt and pepper, and you can always add some other spices.

No special equipment required here and not a lot of ingredients. Just a nice sharp knife to cut the cauliflower into florets and a large rimmed baking sheet.

Ingredients:

Olive Oil –3 Tablespoons

4 peeled garlic cloves–I like to smash them but I didn’t chop them up

Kosher Salt-to taste

Freshly Ground Black Pepper-to taste

1/4 – 1/2 cup of Grated Parmesan Cheese–depending on the size of the head of cauliflower and how much cheese you like

*1/2 – 1 whole onion sliced depending on how much onion you like, you can totally omit as well

I used a sprinkle of dry thyme but a few sprigs of fresh thyme would also be nice

Directions:

Preheat oven to 425 degrees

Cut head up into florets , try to get them as uniform as possible. The very little ones will burn up.

Put cauliflower on a large rimmed baking sheet add sliced onion if you like, thyme , garlic and olive oil. Season with salt and pepper.

Roast cauliflower for about 30 minutes tossing occasionally, you just don’t want one side to get too burnt, so check in on it. Toss it around so it gets browned and softened.

After the first 1/2 hour if cauliflower is looking a bit browned and softened enough sprinkle with the grated parmesan. 1/2 cup should be fine for a large head of cauliflower. I used 1/2 cup. Toss to combine and cook for another 10 minutes or so.

A-mazing, I think I ate 3/4 of the head of cauliflower myself!

 

 

 

1 Comment

Posted in cauliflower, sides, vegan, vegetables, vegetarian

Tagged , , ,

Eggplant and Tomato with or without Pasta

Posted on January 8, 2014 | 2 comments

photo 5 (11) photo 5 (12) photo 4 (12) photo 3 (16) photo 5 (13)Another wonderful inspiration from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”,  even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic ,  when  I’m eating the peel or the skin I  try to buy organic, same goes for tomatoes.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice  rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish.  Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta,  you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

2 Comments

Posted in sides, vegan, vegetables, vegetarian

Tagged , , , , ,

Sweet Potato Crunch

Posted on November 24, 2013 | Leave a comment

photo (52)I just came across this recipe in my archives of recipes.  Just another sweet potato recipe in a long line of sweet potato recipes.  I haven’t made it in a few years, but it is just delicious. We just can’t make it all, as much as we would like to sometimes. I think I will make it for another dinner…why not? Who says sweet potato casseroles are just for Thanksgiving? In my house, we eat sweet potatoes all the time, so why not this yummy casserole? The next time I have a dinner party with poultry, I am going to put this on the table. And who knows, it may just win out for Thanksgiving, as well.

Ingredients:

6 cups sweet potatoes , drained (fresh or canned) instructions for cooking fresh below

pre marshmallow topping

Rome and Thanksgiving 077

2 eggs, lightly beaten

1 cup evaporated milk (not condensed)

1/2 cup of sugar

1/3 cup unsalted butter

1 teaspoon vanilla

For Topping:

1/3 cup brown sugar, firmly packed

1/2 cup (unsalted) butter, cut into pieces

1 cup pecans, chopped

1/3 teaspoon cinnamon

1/3 cup flour

Directions:

*to cook fresh sweet potatoes. I peel and quarter up potatoes into chunks . Place in large enough saucepan and cover with water by about 2″. Add a little salt to the water and bring to a boil. I cook at a low boil for about 12 minutes till the sweet potatoes are tender. If you can pierce a chunk with a fork they are good to go. I then drain them and place back in pan till the excess moisture steams out. You want your sweet potatoes dry.

Beat all the filling ingredients together until smooth (add more milk if needed.) Add butter and beat until fluffy. Add vanilla and beat until well combined. Pour into deep casserole dish using a wooden spoon.

Combine all topping ingredients except for the flour. Sprinkle flour last, and incorporate in to the rest of topping. Pour over potato mixture and bake uncovered at 350 degrees for approx. 45 minutes

And if you don’t feel like making this lovely topping get out the mini marshmallows and just cover the whole thing in those soft little sweet pillows. Either way this promises to be a great dish.

Leave a comment

Posted in Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

Tagged ,

Spinach Casserole–perfect for Holidays

Posted on November 20, 2013 | Leave a comment

cooking with candi 233I came across this recipe in my recipe file. I made it once a while ago and am re-visiting it because I had made notes on this lovely gratin. It’s super-rich and belongs on a holiday table. It goes well with meat and poultry. Made with frozen spinach, I bought the frozen organic spinach at Whole Foods frozen works better than the fresh stuff here. I am all for some plain roasted veggies but who can resist this beautiful gratin? If someone asks you to bring a side dish this could be the one. Go for it! and use a beautiful casserole dish , a 9 x 11 should work perfectly. I am making this one day ahead and will bring it to room temperature on Thanksgiving and re-heat it. Enjoy!

Shopping List:

onions, Gruyere Cheese (grated), 3 16 oz. bags of frozen chopped spinach, Panko Breadcrumbs

Pantry Items:

unsalted butter, onions, grated nutmeg, flour, cayenne powder, kosher salt and pepper, whole milk and flour.

Ingredients:

*should serve 10 people as a side

4 tablespoons unsalted butter

2 medium-sized yellow onions , chopped

1/4 cup unbleached all-purpose flour

3 cups whole milk

1/4 tsp. freshly grated nutmeg ( or ground nutmeg)

pinch of cayenne powder ( gives it a little kick)

1 1/2 cups grated Gruyere Cheese

3 16 oz. bags of frozen chopped spinach- thawed ( organic spinach is nice but not necessary)

1 tsp. Kosher Salt

1/2 tsp. Freshly ground black or white pepper

Topping:

2 Tbsp. unsalted butter

1 1/2 cups Panko seasoned breadcrumbs

Sea Salt to taste ( if no sea salt use kosher salt)

Directions:

Preheat oven to 400 degrees.

Squeeze all of the liquid out of the thawed spinach, by the handfuls, (very important ) get all of the water out. Set spinach aside. You’ll want it as dry as possible.

Heat milk to a simmer in saucepan, not to a boil but a simmer.

Melt the butter in another pot, add onions and cook until translucent but not browned, app. 10 minutes. Add the flour and cook for a few minutes. Stir in the hot milk and whisk until it thickens up, this is the roux. Add the nutmeg and cayenne. Turn off the heat.

Stir in the cheese and season with salt and pepper. Taste for seasoning. Add the spinach and mix well.

Pour into a well sprayed 9×11 glass or ceramic baking dish. Prepare crumb topping.

Melt butter in a medium skillet, add panko, sprinkle with a little sea salt and stir until lightly browned.

Gently smooth the topping on top of the gratin. Cook for about 1/2 hour to 45 minutes until bubbling.

Leave a comment

Posted in sides, vegetables, vegetarian

Tagged , , ,

Kasha Varnishkes–Jewish Comfort Food

Posted on August 30, 2013 | 1 comment

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. What better time to make it than the Jewish New Year? it’s 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.

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 olive oil, you may need a  little more and may want a bit more to drizzle at the end. You can also use vegetable oil. I do use vegetable oil with this recipe.

Kosher Salt and Freshly Ground Black Pepper–to taste

1 box button mushrooms sliced 8 ounce box

1 cup kasha, medium or coarse granulation.

1 egg

2 cups vegetable or chicken stock ( obviously if you’re making vegetarian you’ll use vegetable )

Directions:

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

Saute’ the onions in olive 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.

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

1 Comment

Posted in Holiday, Holiday Recipes, pasta, sides, vegetables, vegetarian

Tagged , , , , , ,

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.

3 Comments

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

Tagged , , , ,

Joy’s Cranberry Sauce

Posted on November 21, 2012 | 4 comments

cookingwithcandi 069cookingwithcandioct17 181. This looks so good, and it is pretty easy. So if you’re still in the market for a Thanksgiving Cranberry Sauce give this one a try. I try to keep a few bags of cranberries in my freezer all year round , they are the perfect side to a roast chicken anytime of the year. I always make simple fresh plain Cranberry Sauce and Karyns’s Cranberry Crisp on the holidays. This is a lovely alternative to the simple Fresh Cranberry Sauce recipe or A little twist on Cranberry Sauce on my blog.

Thanks to Joy who is a friend and has been a faithful fan and supporter since the beginning of this blog.  I think we can trust her in the food dept. she knows her stuff!

Recipe as follows: (of course you can double)

Ingredients:

1 12 oz. bag of cranberries

3 granny smith apples , peeled and cut into 1/2 ” cubes

2/3 cup sugar

2/3 cup apple juice

1/2 tsp. cinnamon

1/4 tsp. ground cloves

Directions:

Bring to boil over medium simmer ( about 6 minutes) all of the above ingredients. If it seems too thick add a little water . Refrigerate and serve!

4 Comments

Posted in Holiday Recipes, Holiday/ Thanksgiving Recipes, Sauce, sides, Uncategorized

Tagged ,

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

1 Comment

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

Tagged , ,

Salmon with Maple Glaze and Pineapple Salsa on the Side

Posted on September 6, 2012 | Leave a comment

Here’s another Salmon recipe for you. Originally from Paula Deen but with no butter this time around! The pineapple salsa was awesome served alongside with basmati rice. The glaze is simple and most of us have ingredients in the house.   I grilled the salmon in a basket and it came out amazingly delicious.  One piece got a little more charred than the other one, and I ate that piece ( picture with the spinach) it was really just the skin that got burnt.  If you’re brave you can put it right on the grill (just make sure your grill is well-oiled). You can marinate this overnight if you like, or just for a few hours if time doesn’t allow. I also served alongside some garlic sauteed spinach, which of course I alone ate because Joel absolutely will not eat spinach.

Ingredients: 

4 (6 ounce ) salmon fillets

1 tablespoon maple syrup

1 tablespoon teriyaki or soy sauce

1 tablespoon pineapple juice (juice from fresh pineapple )

1 teaspoon fresh ginger, minced

1 clove garlic, minced

Directions:

In a ziploc plastic bag place salmon fillets and pour marinade right over, squish around a bit and make sure it surrounds the fish.

Pineapple Salsa:

1 medium size ripe tomato, chopped into small cubes

1/4 cup chopped red bell pepper

2 pickled jalapeno pepper slices (right out of the jar; no gloves required), finely chopped. (If you don’t like jalapeno just omit.) I didn’t even chop them, it’s entirely up to you, and I also put in more jalapeno.

1/2 cup pineapple chunks, fresh or canned. (I used fresh, and used the little bit of juice from them for marinade.)

1 teaspoon kosher salt

1 tablespoon sugar

Directions:

Place all ingredients in a small saucepan. Simmer over low heat for about 5 minutes. Cool it down, refrigerate for a few hours,  and serve with salmon.  I served with Basmati Rice and garlic sauteed spinach. Perfect!

Leave a comment

Posted in marinade, seafood, sides

Tagged ,