Category Archives: vegetables

Marshmallow Sweet Potatoes (gotta have ’em)

Posted on November 19, 2015 | Leave a comment

1/2 eaten Sweet Potatoes with Marshmallows

1/2 eaten Sweet Potatoes with Marshmallows

pre marshmallow topping

We always have to have a sweet potato dish with those darn marshmallows! This has a little twist which makes it a bit more interesting. It’s easy, tasty and unique, because I make it with both marshmallows and pecan halves on top. There are probably a million different recipes for mashed sweet potatoes, but this one goes on my table this year.

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks. Cook Sweet Potatoes (If you want to cheat with the canned ones, I won’t tell anyone, and what’s more is no one will know with all the other stuff in it.) Just drain them well.

1/2 cup whole milk (no skim please)

4 tablespoons unsalted butter (when I double I just add 2 tblsp. butter no need to add 8)

1 can (8 ounces) crushed pineapple, drained

1/4 cup brown sugar, packed

1 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

20 big marshmallows or mini marshmallows ( as many as you can fit on top)

*40 pecan halves to cover top (you can use only marshmallows if you want)

Directions:

Cover sweet potatoes with cold water in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are knife tender. Drain and return to pot. Mash potatoes with a masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

Transfer mixture to a 2 1/2 quart oval casserole dish, smooth out on top. If you want to make a checkerboard top, start at the top left, and alternate one marshmallow with 2 pecan halves until the entire casserole is covered. Bake at 350 degrees for about 30 minutes or until marshmallows are browned and puffed. If you don’t feel like doing the checkerboard, you can also sprinkle mini marshmallows on top, or some large ones. Whatever you like. This is pretty loose, but you gotta have marshmallows!

*one little tip when making a day ahead which is what I do. I assemble the sweet potatoes and I refrigerate as is till day of Thanksgiving. On Thanksgiving when I am ready to put in oven, I put in oven at 350 degrees for about 1/2 hour then add the marshmallows till they brown up. Also be careful with aluminum foil on top of cooked marshmallows because they tend to stick to the foil.

*this recipe serves about 8 – 10 as a side

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

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Creamy Butternut Squash Soup (no cream)

Posted on October 6, 2015 | 1 comment

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

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 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 our daughter Kerri , who is a vegetarian.

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

Directions:

In a heavy bottomed 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

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Posted in soup, vegetables, vegetarian

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Summer Peach Salad with Tomatoes and Mozzarella

Posted on September 2, 2015 | 1 comment

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.

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Posted in Salad, salad, side dish, sides, vegetables, vegetarian

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Chopped Vegetable Salad

Posted on August 15, 2015 | Leave a comment

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.

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Posted in corn, Salad, salad dressing, tomatoes, vegetables, vegetarian

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Summer Salad–Farm Fresh Farro

Posted on August 3, 2015 | Leave a 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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Posted in Raw, Salad, salad dressing, vegetables, vegetarian

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Broccoli Salad–no cooking involved here

Posted on July 9, 2015 | 3 comments
IMG_8227

Brocccoli Slaw with same dressing

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IMG_7254

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!

 

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Posted in broccoli, Raw, Salad, salad dressing, side dish, sides, vegan, vegetables, vegetarian

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Lentils–a side dish

Posted on July 2, 2015 | Leave a comment
IMG_7563

Lentils cooking on stovetop

IMG_7571

lentils and mustard glazed salmon

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lentils and mustard glazed salmon

IMG_7565 I was preparing Mustard Glazed Salmon for dinner and wanted something alongside that was a little different.  Original inspiration comes from Ina Garten’s Barefoot in Paris book. I made a few changes to suit my self and it came out totally delicious and a most wonderful accompaniment for Salmon or any fish or any thing for that matter. Joel even liked it!!!! which was the greatest shock of all!!! Not just a fabulous side dish but a nutritious one at that. Win Win on the Lentils! Of course this can be made vegetarian by subbing out the chicken broth for vegetable broth.

*Good the next day if not better and can be served at room temperature or even cold right out of the refrigerator.

Ingredients:

1/2 lb. Lentils–if you can find French green lentils great if not no worries get whatever kind of lentils you can find

1/4 cup olive oil

app. 2 cups chopped yellow onions

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

app. 3/4 teaspoon freshly ground black pepper

1 clove garlic, minced (app. 1 Tbsp.)

app. 4 stalks of celery , chopped

app. 3 average carrots, chopped

1 1/2 cups chicken or vegetable stock/broth

2 Tablespoons tomato paste

2 Tablespoons good red wine vinegar

Directions:

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Heat the oil in a large sauté pan, add the onions, thyme, salt and pepper and cook over medium heat without burning till onions become translucent.

Add the garlic and cook for a few minutes.

Add the drained lentils, celery, carrots, stock and tomato paste. Cover pan and simmer over low heat for about 1/2 hour.

Add the vinegar before serving mix and taste for salt and pepper.

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Posted in Lentils, side dish, sides, vegan, vegetables, vegetarian

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Summertime Fresh Tomato Sauce–no cook sauce

Posted on June 27, 2015 | 2 comments

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!

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Posted in Raw, Sauce, vegan, vegetables, vegetarian

Orzo with Feta, Tomatoes and Mint

Posted on June 13, 2015 | Leave a comment

IMG_7873IMG_7872 IMG_7864 IMG_7863Totally delicious and fresh tasting that’s what this is. Looking for an easy,  fresh side dish?  This could be it. It’s very easy and took about 1/2 hour to make whole recipe and I served it alongside Mustard Glazed Salmon for dinner. Mint gives this dish the most wonderful layer of flavor, don’t leave it out. Tastes and looks like Summertime in a bowl.  Easy, quick and packed full of flavor, you can even add crushed red pepper for a little heat if you like.

Perfection!!!!

Ingredients:

1 pound orzo pasta

1/4 cup olive oil plus 1/8 cup olive oil

1 medium shallot, finely chopped

1 clove garlic, minced

1 pint cherry tomatoes, quartered

1 cup or more feta cheese use as much or as little as you like but at least 1 cup for that tang and bite. I used crumbled feta which makes it a little easier to work with. Block of Feta is fine and equally delicious, you’ll just have to cut it up.

1 cup or more arugula ( I used a little more) but use at least 1 cup

1/2 cup fresh mint , chopped ( don’t omit)

3 Tablespoons white balsamic vinegar

1 teaspoon kosher salt ( you may want to taste before adding this , I used 1 teaspoon )

1/4 teaspoon freshly ground black pepper ( you may want to taste before adding this as well, this is what I did)

Directions:

Prepare orzo according to box directions for al dente and make sure you add salt to water

While the pasta is cooking, heat 1/4 cup of the olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic, and sauté until the shallots soften and the garlic is fragrant, about 3 minutes on a very low heat. Be careful not to burn! Add the cherry tomatoes, and then heat for another few minutes and then I put heat on the lowest setting and let tomatoes just sit on stove-top while orzo cooked. ( about 5 more minutes)

Add tomato mixture to a large bowl along with the feta, arugula, mint and balsamic vinegar.

Drain the orzo and allow to cool a little bit. Add it to the bowl, and drizzle app. 1/8 of a cup of olive oil. Toss well . Taste for Salt and Pepper, I added 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Adjust seasoning to your taste.  I put it in refrigerator till we ate dinner, it can be served cold or warm, delicious either way.

Toss and Serve.

1/4 teaspoon freshly ground black pepper

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Posted in Healthy Cooking with Candi, pasta, vegetables

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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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