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Easy Israeli Salad

Posted on April 24, 2019 | 2 comments

I finally calmed down after the Holidays and needed to return to some clean fresh eating. Even though I really do love all the Passover food it’s nice to return to some lighter fare.

I actually served this on my Seder Table and it so delicious along side any meat dish . I particularly love it over grilled chicken or fried chicken cutlets.

Whatever and whenever you decide to serve this it will be most wonderful.

Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.

If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.

Ingredients;

this is what I used feel free to substitute whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.

1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care

1 box grape tomatoes halved

1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2

1/2 cup diced red onion

2 Tbsp. Fresh Parsley , chopped

2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after

3 Tablespoons Lemon Juice

Kosher Salt and Freshly Ground Black Pepper

Directions:

In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.

Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.

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Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Posted on April 10, 2019 | 1 comment

IMG_4514I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.

INGREDIENTS: CHICKEN STOCK:

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

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

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

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

A bunch of thyme (if you wish)

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

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

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

MATZO BALLS:

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

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

*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)

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Passover 2019

Posted on April 8, 2019 | 1 comment

Passover is celebrated in commemoration of the exodus of the Jews from Egypt. For eight days we do not partake of any leavening agent in our food. We read the Haggadah ( a narration of the Exodus) which is the central part of the first and second nights of Passover. Despite the dispersal of Jews throughout the world, we are united in the celebration of the 8 day festival, upholding family bond and family traditions over the traditional Seder meal. The central object of every Seder Table is the Seder Plate, arranged with the symbolic foods. There are no rules for menus for this meal , although many families like mine maintain specific traditions. My family has nostalgic customs for certain foods and everyone insists on having those beloved foods on the table. In our case it is more out of love for these particular dishes than any real religious significance. And since we only eat this way once a year I try to make as many of these special dishes as possible.

Since starting my blog I have tried to publish my most favorite recipes for the holidays . These recipes have become a tradition in my family . Along the way I have picked up some amazing new recipes that have now been incorporated into Cooking with Candi.

I have been posting these recipes since 2011 and I try and compile a list of all of these recipes every year. The list is here and if you enter that title or enter Passover into the search bar on my site the recipe should come up. If you’re having trouble you can google a recipe title or Passover along with Cooking with Candi and it should come up this way or send me an email in my comments section and I will get back to you. If you have any questions or comments I would like to hear from you as well.

These recipes have evolved over the years starting with my Great Grandmother and Grandmother. They are wonderful recipes and I hope you can make some of them part of your own family tradition and pass them down to your children and family.

Over the next couple of weeks I will be posting as many of these recipes as possible.

Remember to relax and enjoy the holidays and make some unforgettable memories for you and yours!

Happy Cooking!

Passover Recipes:

Homemade Chicken Soup with not so Homemade Matzoh Balls

Passover Popovers

Traditional Ashkenazi Charoset

Slow Cooked Brisket

Happy New Year Brisket–perfect for any holiday any time of the year

Un-Stuffed Cabbage –Probably one of my personal favorites in place of Sweet and Sour Meatballs and also frees up your oven because it is cooked on the stove-top

Grandma Regina’s Farfel–my Grandma Regina lives on in this recipe and it is always on our Seder Table–it’s a little difficult but totally delicious if you get it right

Honey Roasted Chicken

Chicken Marbella

Old School Meatballs

Apricot Honey-Mustard Chicken

Peach Farfel– a must

Bree’s Slow Cooked Skirt Steaks — this one I make in place of Brisket because everyone likes it better in my family –Obviously your family may prefer brisket and I personally love Brisket but I go with my family requests here and this is so super easy and frees up your oven.

Karyn’s Cranberry-Apple Crisp for Passover– a must have for every table you can even serve it as dessert!

Judy’s Apple Matzoh Kugel for Passover

Sweet Matzoh Pudding

Spinach Souffle for Passover–so very easy and it’s a Vegetarian but Dairy Dish

Passover Cobbler

My Favorite Macaroons–Traditional Style for Passover

Julie’s Brownies for Passover

Marcy’s Matzoh Crunch Candy–super delicious and easy and addictive–a most amazing dessert!

Meringue Cookies

Ellen’s Passover Apple Cake

Matzoh Brei

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Blueberry Banana Bundt Cake

Posted on April 1, 2019 | Leave a comment

I had rotten bananas and I had some blueberries and I had all the other ingredients for this delicious bundt cake in the house. It took about 20 minutes to prep and another 50 minutes in the oven and it’s going into the freezer for another time and place. I cut into it to taste it and will cut it into 4 sections and freeze it for when we come back this summer to Colorado. It freezes so well and the bananas were going in the garbage so there you have it –snacking cake for another time. You can freeze this cake up to 3 months, but make sure you wrap it up carefully and mark the date you freeze it on the bag. Enjoy!

Ingredients:

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon fine salt (table salt)

1/2 cup butter unsalted and softened

3/4 cup sugar

3 large eggs — room temperature

1 teaspoon vanilla extract

4 bananas mashed– very ripe black bananas

1 cup blueberries — rinsed and dried

Directions:

Preheat oven to 350 degrees. I spray a Bundt Pan with Bakers Aid Spray– you can use other sprays but I prefer this one for baking

In a large bowl combine the flour, baking soda and salt with a wire whisk. Set it aside

Cream Butter and Sugar in an Electric Mixer. Add eggs one at a time and the vanilla. Beat until well combined

Add the flour Mixture to the bowl and Combine until just mixed. Fold in the Blueberries and Bananas with a spatula

Pour the batter into the sprayed Bundt Pan

Bake for 50 minutes. Check with a cake tester or toothpick till it comes out clean.

Enjoy!!

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Sheet Pan Shrimp with Asparagus and Potatoes

Posted on February 27, 2019 | 1 comment

IMG_4193

This dinner was just delicious.  I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. I will give you a range of time for anywhere from under 16 to under 8. Timing will vary depending on your oven and the size of the shrimp you use.  The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.

Ingredients:

1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on

Extra – Virgin Olive Oil

3 cloves of garlic-minced

1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it

2 Lemons, 1 for zest and juice of, the other 1 thinly sliced

1 lb. Asparagus-trimmed

1 lb. Fingerling Potatoes–halved lengthwise

Kosher Salt and Freshly Ground Pepper–read directions for amounts

Directions:

Preheat oven to 400 degrees.

Spray a large rimmed baking sheet for easy clean up

Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.

In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.

While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper,  Set aside

Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.

After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes,  potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.

When I removed from oven I sprinkled with lemon zest. Perfection on a plate!

*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.

 

 

 

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Red Lentil Soup–Vegan –Meatless Monday

Posted on February 11, 2019 | Leave a comment

This soup comes together very quickly and easily. Even a beginner can master this one and look like a pro. While I am not a Vegan occasionally I will write up a recipe and change some ingredients to make it Vegan for all of you Vegetarians and Vegans out there. Mostly Pantry ingredients involved here but if not it’s time to stock the pantry with these items. I believe this soup should yield 4 very large servings or 6 moderate sized appetizer portions. Prep your ingredients and get cooking. Why not a red soup for Valentines Day?

Please follow me on Instagram @cookingwithcandi thanks and Happy Valentines Day to all.

Ingredients:

1/4 cup extra virgin Olive Oil

1 medium yellow onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

2 Teaspoons Ground Cumin

1 Teaspoon Curry Powder

1/2 Teaspoon dried Thyme

1 large can 28 oz. diced tomatoes–I didn’t drain

1 cup Red Lentils–you may want to pick over the lentils and rinse

4 cups Vegetable Broth

2 cups Water

1 – 3 Teaspoons Kosher Salt as needed to taste. Start out with 1

*Pinch of Red Pepper Flakes– this is optional and if you do like as I do you may want to add at beginning and at end

Freshly Ground Black Pepper

*also optional and I didn’t add because I didn’t have in the house but would add next time–some chopped fresh Kale or Collard Greens– remove any and all tough stems and ribs. You can buy baby Kale that’s been washed and use right out of the container

1 to 2 Tablespoons Fresh Lemon Juice-1/2 to 1 whole Lemon–this added a delicious layer of flavor and I wouldn’t skip it

Directions:

Heat the 1/4 cup Olive Oil in a Large Dutch Oven Pot over medium heat.

Once the oil is shimmering, add the chopped onions and carrots and cook, stirring often, until the onion has softened and is translucent. At least 5 minutes. Don’t Burn

Add the Garlic, Cumin, Curry Powder and Thyme. Cook until fragrant while stirring constantly for about 1/2 minute till everything is incorporated. Pour in the can of Diced Tomatoes and their juices and continue cooking for a few more minutes, stirring often .

Pour in the lentils, broth and the 2 cups Water. Add 1 Tablespoon Kosher Salt and if you like a pinch of red pepper flakes and sprinkle generously with Freshly Ground Black Pepper ( a few good turns on the grinder) Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to a low simmer. Cook for at least 45 minutes , or until the lentils are tender. I cooked for about an hour.

Transfer 2 cups of the soup to a blender , secure the lid, and be careful with hot soup (steam can burn) and puree the 2 cups until smooth. Pour the pureed soup back into the pot. If no blender take out the 2 cups place in another pot and use an immersion blender.

Add the chopped greens if you like now and cook for 5 more minutes or until the greens wilt. Stir in the Fresh Lemon Juice. Taste and Season with more salt, pepper and/or Lemon Juice to your liking. I definitely added more Kosher Salt about 1 1/2 Tablespoons. If you like it spicy add more Red Pepper Flakes as well.

Serve while hot.

Leftovers will keep well for 4 days in the refrigerator. Can be frozen for several months!!!!

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Happy Valentines Day Brownies – Chocolatey and Fudgey

Posted on February 10, 2019 | Leave a comment

Thinking ahead to Valentines Day! Delicious Easy Brownie Recipe!

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This is a delicious easy to make Chocolate Fudgy Brownie. Perfect for Valentines Day , as it is such a Chocolatey Holiday. I have always had a  rather large sweet tooth and  Valentines Day always meant candy, chocolate, dessert of one kind or another and it was always up there with my other favorite , Halloween for pretty much the same reasons. How can you not like a holiday that has so much sweetness?  Make this brownie  anytime and  top with ice cream and chocolate sauce for an incredibly killer dessert. I personally cut them up into small pieces and don’t feel as guilty when I eat them. I came in today from being out all day and saw them on the cake stand and because I had cut them up so small, I indulged in two pieces and it just hit the spot!!! Make no mistake these are the real deal, and I never…

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Easy Chicken Soup with Orzo and Lemon

Posted on February 8, 2019 | 1 comment

Here’s a shortcut Chicken Soup that you can make with no muss and no fuss. Made in 1 hour! Enjoy!

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photo 4 (24)photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling like cooking my soup for hours and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer…

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Gallery

White Bean Chili

Posted on February 5, 2019

This gallery contains 4 photos.

Originally posted on Cooking with Candi:
Original post was back in the winter of ’13. For those of you who are new to the blog or missed it, I am re-posting the recipe. It is delicious and the inspiration comes…

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Seven Layer Dip

Posted on February 3, 2019 | Leave a comment

Here you go for a last minute idea for Super Bowl Sunday! Easy Peasy to put together.

cookingwithcandi's avatarCooking with Candi

Winter cont'd 021Seven Layer Dip 005This is a super easy and beautiful dish to entertain with. Since Super Bowl is tomorrow this would be most perfect! It’s great in a glass bowl where you can see all of the layers. I prefer to make this without meat but if you would like make one of the layers ground beef or ground turkey. Just drain the meat before adding and make sure that the meat has cooled before adding all the other ingredients. Feel free to play around with ingredients, whatever works for you. This recipe is best served at room temperature, I’ll usually make it earlier in the day and take it out of refrigerator an hour or so before serving. Another thing I would suggest is to go to a local Mexican restaurant that you like and buy your refried beans, guacamole and salsa there. It’s usually the best. Sometimes I will make my…

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