Category Archives: vegetarian

Creamy Butternut Squash Soup (no cream)

Posted on November 5, 2020 | 1 comment

This is by far one of my most favorite recipes ever! Super Easy and Super Delicious ! If you’ve been following me since the early days you’ve probably made this recipe by now. It’s perfection in a bowl . 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– I usually use 2 packages of squash for 6 servings.

*feel free to put croutons on top or sprinkle some pepitas on top . It’s delicious just the way it is!! and wonderful for lunch the next day and will freeze beautifully.

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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

*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

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Pumpkin Lentil Soup (can be vegetarian)

Posted on October 26, 2020 | 3 comments

It’s Fall and that means it’s soup season and time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love.

This soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup.   It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? You can freeze this ahead of time and take it out for Thanksgiving. For the holiday, it’s always between this and Butternut Squash Soup, and I like that they can both be vegetarian.

*this can be doubled but no need to double the butter (just add a little bit more) or see note below on butter

Ingredients:

1/2 cup butter (unsalted)– or you can use 1/4 cup unsalted butter and 1/4 cup Olive Oil

2 large onions (spanish) chopped

1/2 cup lentils (if you can find red lentils, buy them because they look beautiful for Thanksgiving and give the soup a lovely orangey color)

5 cups vegetable or chicken stock

1 1/2 cups canned pumpkin (make sure it’s not pumpkin pie filling)

1/8 teaspoon dried thyme

1/8 teaspoon marjoram

Kosher salt and freshly ground black pepper, to taste

Directions:

Melt butter in large stockpot (Le Creuset). Saute the onions until translucent and golden, then stir in the lentils and the stock. Add pumpkin and herbs and salt and pepper. Bring to a boil and then lower it and let it simmer for about 1 1/2 hours.

I use an immersion stick blender to puree it.  It becomes rich and creamy. Of course you can leave soup as is without pureeing it at all.  And another  is to not puree it all the way.  If soup is too thick use the broth as needed adding a little bit at a time to reach a good consistency.  If you’ve run out of broth you can always add water just always check seasonings after adding liquid.

*soup freezes just fine but you’ll need to add broth/water after you defrost and heat up

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Pumpkin Walnut Bread

Posted on October 4, 2020 | Leave a comment

Pumpkin Season is here and I love Pumpkin.   I love baking this bread because the smell in the house is beyond.  It’s hard to believe that there is no butter in this moist, delicious bread. You can  make this bread and freeze it because it will 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.

*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. 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.

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Kasha Varnishkes–Jewish Comfort Food

Posted on September 25, 2020 | 3 comments

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha. I actually had to order it on Amazon this year since I couldn’t find it in Colorado.

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons vegetable oil  you may need a  little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total

Kosher Salt and Freshly Ground Black Pepper–to taste

*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something

1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below

1 egg for kasha as per instructions on the box

2 cups chicken or vegetable broth as per box instructions

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

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Mushroom Barley (egg noodles)- Side Dish

Posted on September 16, 2020 | 4 comments

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and 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/noodles 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/noodles 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.

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Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

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Chopped Vegetable Salad

Posted on August 8, 2020 | Leave a comment

FullSizeRender (2)FullSizeRenderThis chopped salad is a great addition to any menu or add a protein and make it a meal which would be ever so perfect!  It contained fresh  vegetables and a salad all in one!  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.

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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Summer Salad–Farm Fresh Farro

Posted on August 1, 2020 | 1 comment

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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.

 

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Greek Salad

Posted on July 19, 2020 | 1 comment

I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like.   I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking to make this more of a meal. Last night I made Greek Chicken Patties from Jennifer Fisher  check them out @jenniferfisherjewelery.com

 

Ingredients:

1/2 head of iceberg and 1 whole head of romaine (you can use less lettuce and you’ll just have a little more dressing left over depending on how you like it) you can also use all iceberg or all romaine, I like the combo.

grape tomatoes cut in 1/2 ( about 1/2 the package that it comes in )

1 small cucumber diced up, I take the seeds out first and then slice it up with skin on, do it however you like

red onion diced, use as much or as little as you like

1/4 cup Kalamata Olives cut up without pits

3/4 cup of cubed Feta Cheese – I like it cubed for some wierd reason in this salad, again use whatever you prefer

Dressing:

In a small mixing bowl using a small whisk

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp. kosher salt

1/8 teaspoon garlic powder

1/4 teaspoon of oregano, I love oregano so I used a heaping amount, if you don’t use less

1/8 teaspoon freshly ground black pepper

Mix spices and red wine vinegar and then slowly whisk in the olive oil, when you’re ready to serve pour over salad and mix. Add as much as you’d like. This dressing should dress the whole salad depending on how light or heavy you like your salad dressed.

Enjoy! this is a perfect meal with fish or chicken or any protein you like.  I loved the Greek Chicken Patties on top !

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Farmers Market to Table Gazpacho

Posted on July 15, 2020 | 1 comment

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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.  It’s just quite wonderful 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 — Whole Foods and most grocery stores have beautiful produce this time of year so use the heirlooms if you can get them or any of the fresh tomatoes will do.

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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Orzo Salad – and a delicious red wine vinaigrette

Posted on June 12, 2020 | Leave a comment

Fresh Basil from the garden

This is a wonderful recipe I am passing on, the original was from Giada de Laurentis and I’ve since doctored it up to suit my tastes.  Upon going to prepare recipe I realized that I didn’t have any garbanzo beans so I substituted red kidney beans.  Feel free to add and subtract ingredients and  do whatever you like with this delightful recipe.  Sometimes you feel like pasta but not really and this is it.   It is perfect at room temperature. What I mostly like about this recipe is that you can use what you have in the pantry and in the house. I have to say the mint and the basil gave it a wonderful fresh flavor and I wouldn’t omit them.  Super Fresh! The vinaigrette is delicious and fresh tasting as well, so give it a try. It also cooks up very quickly which is always a plus for me.

Ingredients: 

4 cups chicken broth ( to keep it vegetarian just use vegetable broth) I like the broth rather than plain water . It adds extra flavor to the orzo.

1 1/2 cups orzo

1 15 oz. can of garbanzo beans, drained and rinsed , I used 1 can of Red Kidney Beans because I wanted to make recipe and didn’t have Garbanzo Beans, it was just fine. Any type of bean is fine.

1 1/2 cups grape tomatoes, if you can get those great little yellow ones do so. Halve the tomatoes. Use red and yellow. So pretty!

*app. 3/4 cup chopped red onion — If you don’t like onion you can omit it or add a little less

1/2 – 3/4 lb. feta cheese ( sometimes I use crumbled and sometimes I cube it) makes no difference ( I love the cheese but you can omit)

*1/2 bag frozen green peas ( also optional) didn’t use this time–optional

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

3/4  to 1 cup of the Red Wine Vinaigrette dressing ( listed below) but you’ll use as much or as little as you like

Salt and Freshly Ground Black Pepper to taste

Directions for the Orzo:

Bring broth to a boil in a heavy large saucepan. Stir in the orzo. Cover partially and cook until orzo is tender but still firm, stirring frequently, about 7 – 10 minutes. Drain the orzo as you would pasta in a colander. Transfer the orzo to a large wide bowl and toss and let the orzo cool down. Set aside to cool completely.

When orzo is cooled down, toss the orzo with the bean, tomatoes, onion, basil , mint and enough vinaigrette to coat. Season the salad, to taste with additional salt and pepper, and serve at room temperature.

Red Wine Vinaigrette Ingredients:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in the blender. While machine is running , slowly add in the olive oil. Season to taste, with more salt and pepper if desired.

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