Category Archives: vegan

Green Pea Soup from Bergdorf Goodman – Happy St. Patricks Day

IMG_7457IMG_7459IMG_7455 IMG_7466 IMG_7469Let’s celebrate St. Patricks Day with this delicious green soup! The first time I had this soup was downstairs in BG and I thought to myself I must re-create this delicious light soup. Low and behold along came *The Bergdorf Goodman Cookbook which included this delicious recipe.   My two favorite items to order on the BG menu are the Gotham Salad and  the Green Pea Soup and they are both right there in this wonderful little cookbook. There are many other delightful recipes in the book as well which make it a worthwhile purchase. The shocking part of this delicious soup was the addition of a sweet potato and soy sauce. I didn’t see that coming, I would have made it without either of those two items. The soy sauce adds an intense layer of flavor and the potato gives it some real texture. Blend well. I used my high-speed blender for this .

*The Bergdorf Goodman Cookbook by Laura Silverman–available through Amazon or Bergdorf Goodman

Ingredients:

2 Tablespoons Olive Oil

1 1/2 cups yellow onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 whole sweet potato, peeled and chopped

1 Tablespoon chopped garlic

1 teaspoon kosher salt

1/2 teaspoon ground black pepper, if you have white pepper use it but I didn’t so I used black

3 3/4 cups chicken stock

2 Tablespoons soy sauce

1 lb. fresh or frozen , thawed green peas. I used one whole bag of frozen green peas.

1/2 cup chopped fresh flat parsley

Directions:

Heat the olive oil in a large stockpot over medium-low heat and sauté the onion, celery, carrots, sweet potato, garlic, salt and pepper until the vegetables are tender but not brown. I let it cook down for about 1/2 hour.

Add the stock and soy sauce and bring to a boil. Stir in the peas and just blanch them for a minute.

Turn off the heat. Cool slightly, then add the parsley ( don’t omit the fresh parsley, please) Taste for Salt but I found it was just right with the 1 teaspoon.

In a blender or food processor, do it in batches ( I did it in 3) , puree all the ingredients until smooth. Serve warm!

Love the taste and enjoy all the healthy benefits!!!

*can be made vegan with vegetable stock

Winter Cabbage Soup with Veggies

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Skiing on Aspen Mountain

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Simmering Soup

Because this has a lot of cabbage I am calling it Cabbage Soup but it’s really a tomato based Vegetable Soup with a lot of cabbage — 1/2 head of cabbage. I love it and it’s very tasty and delicious. Heart warming on these cold winter nights. A perfect lunch meal or dinner alongside a salad with some toasty crunchy bread for dipping. This is what I did.

P.S. Vegan and Gluten Free for those who care

Ingredients:

1 large yellow onion , chopped

3 Tablespoons extra virgin olive oil

1 1/2 Tsp. Kosher Salt– you may want to add more it’s up to your taste– I added more

4 medium carrots, cut into small pieces

4 ribs of celery, cut into small pieces

5 cups of Vegetable Stock and if you don’t care about the Vegan thing add Chicken Broth –you can also just use plain old fashioned Water if you don’t have Broth in the house . The broth adds a little more flavor for sure.

2 cloves garlic, finely chopped

28 ounce can whole peeled tomatoes

1/2 of a smallish head of cabbage– if it’s a large head use a little less

2 Tsp. of chopped fresh Rosemary

2 15 oz. cans of kidney beans, drained and rinsed

1/4 tsp. crushed red pepper flakes

1/4 tsp. freshly ground black pepper

Grated Parmesan for Serving

Directions:

Chop the onion. In a very large pot, ( think Le Creuset large Dutch Oven) heat the olive oil over medium-high heat. Add the onion and 1/2 tsp. of the salt and cook the onions down till they’re translucent ( lower heat if necessary because we don’t want any burning here) Cook until soft and translucent about 5 minutes.

While the onion is cooking down, cut the carrots and celery into small pieces. Add to the pot and cook along with onions till softened about 6- 10 minutes on a low flame.

Add the finely chopped garlic to the pot and cook for a minute or so

Add the tomatoes and 5 cups of broth ( you’ll probably have to add more broth or water as the soup cooks ) Break the tomatoes up with your wooden spoon and let this come to a low boil.

Shred the cabbage and chop the rosemary. Add the cabbage and rosemary, drained beans, red pepper flakes, black pepper, and the remaining 1 tsp. of kosher salt to the pot. Partially cover with a lid allowing some steam to escape, reduce the heat to a simmer until the vegetables are tender. I definitely cooked for an hour or so, I like to cook my soups for a long while. You’ll have to check on it for more salt and more liquid.  I definitely added more salt and more broth as I went along.

Serve topped with grated Parmesan Cheese if you’d like .

Enjoy!

 

 

Winter Veggie Soup with Barley and Turkey Sausage (optional)

photo 1 (29)photo 3 (17)photo 5 (14)It’s beginning to feel a lot like winter here in the Northeast. What better way to warm up then with a bowl of soup? Helps warm the body and soul. I  went totally crazy with the vegetables and I cut up everything that was in my fridge and what I bought in the supermarket. I realize that this is a lot of vegetables and a lot of cleaning and chopping but so worthwhile. I added spicy turkey sausage but if you would like you can keep this totally vegetarian, and vegan if you leave out the cheese rinds. The magic ingredient in this soup is the “cheese rind” it adds another dimension to this soup for sure. I just cut off the end (rind) of the parmesan cheese hunk of cheese! Amazing flavor!!!!

I used vegetable broth because I had it, you can use chicken broth as well.

This is what I did.

Don’t be put off by the shopping list and the chopping. You, your family and friends will be forever grateful.

Ingredients:

2 Tablespoons extra virgin olive oil

2 sweet or spicy turkey sausages ( large ones)

1 cup pearled barley

8 cups vegetable or chicken broth

2 medium carrots, peeled and sliced into app. 1/2″ thick rounds, cut however you like, I just like to taste a piece of carrot in my soup

2 medium parsnips, peeled and sliced into 1/2″ thick rounds as well

2 medium zucchini, halved lengthwise and cut into 1/2 inch slices , leave the skin on

1 fennel bulb, thinly sliced ( don’t omit this , it adds amazing flavor)

1 medium leek, thinly sliced and washed well

One bunch of Swiss Chard, remove the center stem and chop leaves

1 Parmesan Cheese rind, optional

1 dried bay leaf

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup chopped chives , I didn’t have fresh which I recommend but I used dried, it’s really OK if you omit , just adds one more layer of flavor to the soup.

Directions:

In a large stockpot ( Le Creuset), heat the olive oil over medium-high heat. Add the sausage and cook breaking up the meat with a wooden spoon into small pieces, I like to brown the sausage, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Add the barley and stir constantly until it is lightly browned, app. 3 – 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard , bay leaf and cheese rind. About 1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper. You will taste for salt and pepper again at the end. Bring the whole thing to a boil, reduce the heat to a simmer and cook, uncovered until the barley is tender . I cooked for about an hour.

Remove the rind and bay leaf and discard after the first hour. Season the soup with remaining S & P if desired. You may also want to add a little liquid if it’s too thick, you can add more broth or just some water will work as well.

Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

Basic Corn Salad

This is the time of the year when corn is at its sweetest and readily available all over. There are times I buy fresh corn but don’t feel like serving it on the cob, even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature.

Enjoy the rest of the summer and keep on Cooking with Candi.

Ingredients:

5-6 ears of corn , schucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor

Directions:

In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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Corn and Tomato Soup – no cream

DSCN0358DSCN0382DSCN0381The corn is so delicious right now that I had to make this soup. I was going to save this recipe for the Fall but I used the fresh Olathe corn at the market now and couldn’t wait to share. When the corn is not as fresh and sweet you can definitely use frozen . I used fresh tomatoes from the farmers market and fresh Olathe corn ( local in Colorado) but I happen to know Long Island has particularly good sweet local corn. So while the getting is good and you can get fresh vegetables please do so. Farm to Table here we go again.

I made this soup for dinner as an appetizer. I think it would be good cold but I prefer it warm.

Ingredients:

2 tablespoons extra-virgin olive oil

2 shallots , coarsely chopped or 1 large one

1 teaspoon kosher salt ( more to taste)

1/2 teaspoon freshly ground black pepper ( more to taste)

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

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

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

1/4 cup fresh basil leaves, chopped or torn

Directions:

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

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

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

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

Ladle into soup bowls and serve!

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

Farmers Market to Table Gazpacho

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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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Yellow Tomato Gazpacho

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!

Fresh Corn Salad

Corn Salad

best way to cut kernels off cob ( in a bundt pan)

This was one of original posts from August 2011. This is one of my most basic recipes and one of my most favorite in the summer months when the corn is fresh sweet and delicious. Simple and Healthy ingredients designed to enhance the flavor of the local corn not disguise it. And fresh tomatoes from the farm!

Those of you who have been following me for all these years probably have made this a million times. I have a lot of other corn recipes out there but this one is just simply wonderful. Simple being the key word here.

Ingredients:

5 ears of corn

1 small red onion diced – if you like less onion use less

3 Tablespoons good olive oil

3 Tablespoons cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup fresh basil leaves cut up

1 pint of red tomatoes — cherry or plum or heirloom– use whatever you can get fresh off the farm! I prefer small tomatoes and I cut in 1/2 or 1/4–

Directions:

Cook the Corn– in a large pot of boiling salted water, cook the corn for 3 minutes just to take the starch out. Drain and put in a large bowl of ice water ( use ice cubes) to stop the cooking–corn should turn bright yellow. Once the corn cools down–cut the kernels off the cob. I use a bundt pan which works out perfectly –it helps prevent the kernels from flying all over the place.

Add cut kernels to the red onion, tomatoes, olive oil , salt and pepper, and cider vinegar. Cut in some fresh basil and there you have it! A wonderful side dish on your table.

Serve at room temperature.

Broccoli Salad–no cooking involved here

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Brocccoli Slaw with same dressing

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Original Broccoli Recipe made with whole florets

I had this broccoli salad recently at a friend’s house and completely fell in love with it. It was so delicious.  Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable.  So give this a try and Thanks to Huddy for this wonderful recipe which I will use again and again . No fuss and no muss here.

I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day .  I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!

I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.

Great recipe for those of you who don’t want to turn on the oven!!!!

Ingredients:

1 Large Bunch of Broccoli, broken up into florets

1/2 cup Red Grapes, I sliced them in half

1 cup chopped celery

1 bunch of scallions greens and whites only , sliced thinly

1/2 cup pignolli nuts or sunflower seeds

Dressing:

1 cup mayonnaise ( you can use light but not fat-free please)

1/3 cup light brown sugar

1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.

Directions:

In a large bowl mix all the ingredients for the salad.

In a small bowl whisk together the mayo, sugar and lemon juice.

When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!

 

Summertime Fresh Tomato Sauce–no cook sauce

IMG_7930 (2)FullSizeRender (3)Nothing better than a really fresh tomato sauce , so fresh that you don’t even have to cook it. Just let the tomatoes marinate for a few hours with some olive oil , basil and a few spices and you’re good to go. So very easy and delicious. A must go-to for summertime and why not anytime? The only down side to making this sauce is that I really feel it needs to marinate in the refrigerator for at least 2 hours and really 4 hours is best. You can taste for salt and pepper during this period.

The other delicious thing to do with this is to add small balls of mozzarella and make a wonderful Caprese salad. I also love this tomato sauce on grilled chicken. And on grilled bread as bruschetta!!!

This recipe is sort of thrown together so there will be a lot of tasting as you go along, depending on the tomatoes you may or may not need extra salt and pepper. I made this for my grandson so I left out the crushed red pepper, if I were making for us I would have thrown in at least 1/2 teaspoon.  Crushed red pepper can always be added at the table.

*This should make about 6 servings, you can adjust to any amount you need, I used 1/2 for the 2 of us .

Ingredients:

app. 3 pints of grape tomatoes ( the little ones), you can use any beautiful fresh tomatoes especially in the summer months.  You’ll just have to eyeball the amounts of tomatoes. I like the pieces cut small but you can just roughly chop up larger tomatoes. If you’re using cherry or plum tomatoes you can cut in half or quarters. It’s not an exact science.

1/2 cup olive oil

app. 4 cloves garlic , minced ( you can adjust this to your liking, a little more or less)

app. 18 basil leaves plus extra for serving. Nothing beats the taste of fresh basil in this so don’t omit. You’ll want extra for serving. I roll up the basil and use a kitchen shear to slice it.

*this is optional –1/2 teaspoon of crushed red pepper–we love it but adjust to your liking or just serve on the table

Kosher Salt–app. 1 teaspoon and then you’ll taste for more

1/2 teaspoon freshly ground black pepper–again you’ll have to taste and adjust to your own liking

1 pound pasta of your liking , I like a thin spaghetti best with this sauce. Angel Hair, Cappelini, any of these.

1 cup Fresh Grated Parmesan Cheese, plus extra for serving.

Directions:

Combine the tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper, salt and pepper in a large bowl. Cover with plastic wrap and just let it sit out on the countertop . The longer it sits the better, at least 2 hours to macerate and 4 hours would be ideal.

Just before you are ready to serve, cook pasta. Cook al dente according to the box directions. Angel Hair cooks up in under 5 minutes.

Drain the pasta and add to the bowl with the tomatoes. Add in 1 cup of parmesan cheese and some more fresh basil if you’d like and toss well. Serve in big bowls with extra cheese on the side . Cheese will melt, so keep giving it some good tosses to integrate tomatoes and sauce.

Yum!