Category Archives: vegetables

Sauteed Brussels Sprouts

Easy and delicious way to serve up shredded brussels sprouts. Super easy if you buy them already shredded and even if you shred yourself in the food processor this couldn’t be faster or easier.

A perfect side dish to meats, fish and almost any protein. Although I am a big fan of roasting them this was a very tasty alternative and pan to table in less than 15 minutes!

I kept this vegetarian but you can also throw in diced pancetta and give it a little zing if you don’t want it simply vegetarian.

This is another wonderful recipe from Ina Garten’s book Cooking for Jeffrey.

Ingredients:

2 12 ounce packages of fresh Brussels sprouts , I bought them already shredded in Whole Foods or you can do yourself in the food processor with the large slicing disk.

2 Tablespoons unsalted Butter

2 Tablespoons good Olive Oil

Kosher Salt and Freshly Ground Black Pepper to taste — start with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and add as you like

1 Tablespoon Syrupy Balsamic Vinegar–now this is the secret ingredient and don’t leave it out . This is available in most supermarkets today.

Obviously you can cut this recipe in 1/2 and just divide up all ingredients.

Directions:

Heat the butter and the Olive Oil in a 12 to 14″ inch saute pan over medium high heat. Add the Brussels , 1 1/2 Teaspoon Kosher Salt and 3/4 Teaspoon Pepper and saute stirring occasionally, app. 5-7 minutes. Saute till crisp-tender and still bright green. Taste for Salt and Pepper.  Remove from the heat source and stir in the Balsamic Vinegar, season to taste, and serve hot.

*Make sure you buy syrupy balsamic vinegar and not just plain balsamic vinegar. Also don’t over-cook or you’ll have a mushy mess on your hands.

 

Candied Yam Souffle (Easy Peasy)

sweet potatoes pre marshmallows

 I have always felt obliged to have this recipe on my Thanksgiving table because everyone wants it. Believe it or not children and adults alike will always look for this tasty concoction of sweet potatoes and marshmallows. It just wouldn’t be the same without some version of this.  It is easy and I just felt I owed it to all of you to pass it along. It is especially good for those of you who need to bring something to someone’s house, and don’t have time for fuss and muss.  So here you go. And those darn mini marshmallows which you just gotta have. I have to admit that I love this recipe!

Ingredients:

1 stick unsalted butter

1 cup light brown sugar

1/2 cup chopped pecans

2 large cans of yams or app. 3 lbs. sweet potatoes, drained

1 small can (I like 8 oz.) crushed pineapple (optional)

1 teaspoon cinnamon

1 teaspoon ground nutmeg

mini-marshmallows (1 bag will more than cover it) or one jar of marshmallow topping

Directions:

Preheat oven to 325 degrees.

Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for a  few minutes. In the meantime, place drained yams in a large bowl and mash them (you can leave a few chunked pieces.) If you’re cooking your sweet potatoes , peel and cut into quarters (cubes) fill a large pot of water to cover potatoes , add a little salt to water and bring water to boil. Boil for about 12 minutes till you can pierce potato with a fork easily. Remove and drain potatoes. I always place my potatoes back in pot to steam off excess water.

Pour sugar/pecan and pineapple mixture over the yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a pie pan, actually any baking dish will do. Oven to Table is perfect here. Bake for about 15 minutes. Then remove, put mini marshmallows on top to cover, and raise the oven to 400 degrees. Bake for an additional 10 – 15 minutes to brown the marshmallows. Don’t let it burn.

Creamy Mashed Potatoes

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner . They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) .  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 10 – 12 people , just perfect for a holiday dinner. These are my Thanksgiving Mashed Potatoes.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*

Thanksgiving Corn Bread Pudding

My friend Audrey gave this recipe 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 our family. Can be doubled easily, just make sure your baking dish is large enough.

Enjoy!

Ingredients:

1/2 cup butter (unsalted) 1 stick

1 8 oz. sour cream (lite is OK  but not fat-free)

1 8 oz.  can sweet corn (drained)

1 8 oz. can creamed corn

1 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.

Creamy Butternut Squash Soup (no cream)

This is by far one of my most favorite recipes ever! Super Easy and Super Delicious and did I mention Super Easy?

It’s definitely fall and my first soup of the season  is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.

*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving. Totally not necessary but just saying.

And clearly this recipe can be cut in 1/2 for a smaller group

Follow me on Instagram @cookingwithcandi

Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

Pasta e Fagioli ( Pasta and Bean Soup)

019I have been making this soup forever,  This is really just a tomato base soup with beans and pasta. How bad can that be? unless you hate beans and pasta that is. I usually have ingredients in the pantry and it is a wonderful warm experience, with a nice salad this is a perfect meal. I used to only make this with dry beans but in the name of time and taste I used canned beans and have now always made this with canned.  I must admit this makes it a whole lot easier  and honestly no one knows the difference! It is a wonderful hearty soup halfway between a soup and a pasta no matter how you do the beans!

Enjoy this amazingly delicious comforting soup and did I mention super easy????

Ingredients:

1 medium yellow onion, chopped

2 – 3 tablespoons olive oil

4 garlic cloves, minced

1 28 oz. can chopped tomatoes ( San Marzano)

10 – 12 fresh basil leaves

red pepper flakes

handful of italian parsley, chopped

2 cans rinsed and drained Cannellini Beans

5 cups water or chicken broth or vegetable broth to keep it vegetarian — water works just fine but you’ll have to check your salt and pepper if using broth especially boxed broth which contains salt. Your call– super easy recipe.

app. 1 cup pasta, elbows, tubetti, ditalini, or broken spaghetti

Kosher Salt — to taste

Freshly Ground Black Pepper

Directions:

In a large , heavy stockpot ( Le Creuset) saute onion in olive oil. When onion is golden and transparent, add garlic. Cook for a few more minutes. Add tomatoes and herbs. Add some kosher salt about 1/2 Tablespoon and some grinds of the pepper mill now and you’ll be tasting all along for salt and pepper

Add the beans and the 5 cups of water  and cook over medium heat for 15 minutes – until the beans begin to break down and the soup begins to thicken. Lower heat to a slow simmer, as low as you can.  Stir frequently to prevent it from sticking and burning bottom of the pot. Taste for salt and pepper again.  I always like it to simmer for a long time, an hour would probably do it, but if I have the time I let it sit for as long as I can.  Sometimes after it’s been simmering for a while ,  I turn off the heat and right before serving just bring to a boil and add pasta. Just be careful not to let it burn, stir frequently . If you need more liquid add water a little at a time, I showed a picture of my pot filler which is the greatest thing to have in a kitchen, makes it super easy to fill a pot.

Right before you’re ready to serve bring to a low boil and add the pasta and cook until pasta is al dente, about 5 – 10 minutes depending on type of pasta you’re using. I used ditalini.

Serve immediately in large soup bowls.

Guests can drizzle some good olive oil and grate some Parmesan Cheese over.  Should serve 8 – 10 depending on appetites. I froze remainder for another time.

 

Summer Peach Salad with Tomatoes and Mozzarella

It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .

*this recipe should serve 2- 4 but can easily be doubled for more

Ingredients:

1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)

1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)

4 ounces fresh mozzarella

1 shallot

some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste

1 1/2 Tablespoon Extra-Virgin Olive Oil

1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt

app. 1/4 teaspoon freshly ground black pepper

Directions:

Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.

Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.

Presentation isIMG_8679 IMG_0586 (2)IMG_8681 IMG_8685 beautiful on a platter as well. Whatever way you do it the taste is phenomenal.

Summer Salad–Farm Fresh Farro

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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.

 

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

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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