Category Archives: vegetarian

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? I realize in these trying times we all can’t get to the supermarket or corner fruit stand but if you can manage to get some cut up butternut squash I highly recommend making this recipe. I use an immersion stick blender but a regular blender will do done in batches and please wait for soup to cool off before blending.

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 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.

*our daughter Kerri is a vegetarian and when making it for her family I swap out chicken broth for vegetable broth

*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 but I always make more and freeze it. Upon defrosting you may want to add a little more broth and if you don’t have broth a little water won’t hurt it.

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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–you may need more –I add sometimes before I blend

*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 and butter . 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).  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

Roasted Parmesan Potatoes

Last night I made these absolutely delicious potatoes. We were eating the chicken from the other night and I had to spice up the leftovers. I made these potatoes and our favorite roasted brussels . Seriously these potatoes were kind of perfect. They hit the spot and after all what more can we get so excited about these days? Try them — the’re delicious. Instead of fairly boring baked potatoes I did this. I had all ingredients in the house including a bag of potatoes that I bought. The Parmesan is what makes it for sure but the paprika doesn’t hurt any either.

*Just a note I halved this recipe for the two of us.

Ingredients:

4 Large Yukon Gold Potatoes or any Potato really–diced into 1/2″ cubes

4 Tablespoons Olive Oil

3 Teaspoons Paprika

3 Teaspoons garlic powder

1 – 2 Teaspoons Kosher Salt — I probably used 1 on the 2 Potatoes

3/4 Teaspoon Freshly Ground black pepper

4 Tablespoons Grated Parmesan Cheese for the win

Instructions:

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Baking sheet should be large enough to hold potatoes without crowding. (see photo)

I placed the cubed potatoes in a large bowl and tossed with the olive oil, paprika, garlic powder, parmesan, kosher salt and pepper. I toss till the seasonings are evenly combined and that’s why I do it first in a bowl. I always do this even with my vegetables before roasting.

Pour out onto baking sheet.

Transfer the potatoes into pre-heated oven and bake for 20 minutes and then remove from the oven and toss the potatoes as best you can with tongs or spatula. Don’t worry about this if you don’t get every one. Put back in the oven and cook for another 20 minutes. I then tossed them one more time and placed back in the oven for another 10 minutes or so until they were golden crispy. All ovens vary. Total cook time anywhere between 50 and 60 minutes.

Remove from oven and my potatoes needed no extra salt or seasonings –they were perfection on a plate!

 

 

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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.

 

Pumpkin Walnut Bread (no butter)

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired. Also, this bread is loaded with aromatic spices.   This recipe will make one perfect loaf.

It is also a lovely gift to bring to someone’s house .

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

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.

Karyn’s Cranberry Crisp- Thanksgiving

Fully Cooked Cranberry Crisp

This recipe has been around pretty much my whole married life. If there is a turkey on the table, there is cranberry crisp next to it.  It originated from my friend Karyn, and we even make it for Passover with matzoh farfel.  It’s so sweet and delicious that it could really be a dessert. We love it with our meal; love the sweet and savory thing. You can’t eat too much of it, it is so rich. It is also very dangerous to have in the fridge the next day, so try to give it to everyone who wants to take home leftovers. This tastes good either hot out of the oven or at room temperature. Some people may even want to make it as dessert and serve with vanilla ice cream, but the Kolens don’t. We always serve it as a side dish and it is awesome however you serve it. Thanks again, Karyn.

I suggest reading through the entire recipe before making it.

Ingredients:

*you def want to double this recipe

4 medium apples ( I use all different kinds)

1 can (1 lb.) whole cranberry sauce

1 tsp. cinnamon

1 cup uncooked quick rolled oats

1/2 cup flour

1 cup dark brown sugar, firmly packed

1/2 cup unsalted butter–melted

Directions:

Preheat oven to 350 degrees and spray 9×13 baking dish with Pam.

Peel apples, slice them, then arrange in baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over the apples.

Separately, stir rolled oats, flour, and brown sugar together. Melt Butter and let it just cool for a few minutes then mix in with oats and brown sugar till nice and crumbly.  Sprinkle this over cranberry layer. Bake at 350 degrees until apples are cooked and top is lightly browned. The entire mixture will be bubbling and your house will smell divine. You will bake about 40 minutes to an hour. You can make ahead of time, and then on the day you need it, just heat it up until it bubbles.  I usually make this a few days ahead, because it’s that much less that I’ll have to do the day of. This can definitely be made ahead of time  so you can  make it way ahead and freeze it.  If you freeze it, take it out of freezer a day before you need it, and then heat it up the day of. (Make sure it’s completely defrosted before heating up)

When you re-heat , pre-heat oven to 350 degrees and cover with foil for first 1/2 hour and then remove foil for last 1/2 hour till it starts to bubble.

Enjoy!

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.

 

Mushroom Barley (egg noodles)- Side Dish

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles

Ingredients:

1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.