Category Archives: vegetarian

Asparagus with Arugula and Parmesan – Done Simply Raw

Posted on June 10, 2012 | Leave a comment

As you know, I am slightly in love with asparagus. Before the asparagus season ends, I highly recommend this salad. Once the early season goes, you can grill it, you can roast it,  you can douse it in dressings. But in this salad it’s used raw which is really ideal when the asparagus is sweet and fresh. Check out your local green market, and ask where the asparagus is from. I was able to obtain this asparagus at a local market which carried Long Island asparagus, and it was delicious.  Through most of the winter, asparagus comes from Peru; and there’s a lot of early spring asparagus from Mexico and Southern California. The green markets will have regional produce and it’s worth the trip. Just saying… If you don’t buy it at the market, that’s alright too–all asparagus is pretty decent now.  Enjoy this recipe. It couldn’t be simpler.

Ingredients:

1/2 lb. medium or large asparagus

2 tablespoons freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

nice sized bunch of arugula ( 6 – 8 oz) use as much or as little as you like

Chunk of parmesan cheese for shaving (with a vegetable peeler)

Directions:

Snap off and discard the tough ends of the asparagus. If you have a mandolin, a sharp vegetable peeler or thin bladed knife, use one of those tools to slice the asparagus as thinly as possible, like paper-thin ribbons. If you prefer, you can slice diagonally; just try to get the pieces as thin as possible, because you are not cooking them. So it’s all about thin slices. I used a vegetable peeler.

In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper.

Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with some of the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.

With a vegetable peeler, shave thin curls of Parmesan over the salad.

Leave a comment

Posted in Raw, Salad, salad dressing, sides, vegetables, vegetarian

Tagged ,

Cold Asparagus Soup

Posted on June 5, 2012 | 1 comment

I am still super obsessed with local beautiful sweet asparagus. I found Long Island asparagus today and bought a bunch of it. Joel is away for a few so no problem making it and having to think of something else to make for him. I am planning on enjoying this soup in the fridge for a few days. Super easy, I saw Mark Bittman (love) on the Today show a few weeks ago and saved the recipe for local asparagus. Am psyched and this recipe is super healthy , low-fat and super super easy to make. It literally took no time at all. The cooling down takes some time but I don’t see the harm in eating it before it really chills out do you? Hope you’ll check out some local produce and get the asparagus while the getting is good. I mean you can make this all year round, but its super delish now. I actually ate it while it was still warm with the fresh lemon juice and drizzle of olive oil you can taste the asparagus, and it was just divine.

Ingredients: 

4 cups chicken or vegetable broth

Salt and Freshly ground black pepper

app. 1 1/2 lbs. chopped asparagus (medium size spears, not too fat) I snap off bottoms

1 large peeled and cubed potato

fresh lemon juice for garnish

* if you’d like drizzle a little olive oil for garnish as well

some warm crusty bread was awesome with this with a little hard cheese! just saying……

Directions:

Bring the stock to a boil in a large pot over medium high heat. Add the chopped asparagus and cubed potato, and turn the heat to low so the mixture bubbles gently for about 25 minutes. Cook until vegetables are tender. I added Kosher Salt and Freshly Ground Black Pepper at the point the vegetables went in, I tasted it after 25 minutes and added some more. Add what you like.

Remove from heat when veggies are soft, I also added another 2 cups of water at this point because a lot of the water steamed out, you’ll have to play that by ear. You don’t want it super thick and you don’t want it super thin, somewhere in the mid range is perfect, you can always add more water, so add slowly.  I used immersion blender when it cooled off  , I didn’t  strain it at all, I liked the way the tiny pieces tasted it in it.  Refrigerate to cool. Garnish with a squirt of fresh lemon juice and you can drizzle in a little olive oil if you’d like.

*serves 4 – 6 depending on size of servings

1 Comment

Posted in soup, vegetables, vegetarian

Spicy Stir-Fried Asparagus with or without chicken/shrimp

Posted on June 1, 2012 | 1 comment

This recipe caught my eye in the NY Times cooking section . The spicy part was what intrigued me the most. I usually make stir fry with a variety of ingredients and use sesame oil. This recipe calls for vegetable oil, and I  just used 2  tablespoons.  You may need to add a little more oil, so add as needed. I made this with just asparagus and brown rice, and chicken. It would be great with shrimp as well. I highly recommend it both ways, and now that the asparagus is so sweet it’s the best time. I have to admit I used a lot of seeds from the jalapeno and it was kick ass, you can remove most of the seeds of the jalapeno and just chop up the pepper, or any other fresh hot chile ( serrano). If you don’t like it spicy , omit the pepper all together and add whatever other ingredients you would like. This meal came together very quickly. We both enjoyed, although Joel didn’t touch the asparagus . I also sprinkled chopped fresh cilantro in mine, I love cilantro. The flavors of the ginger , garlic, jalapeno and cilantro were divine.

*if you want to keep it vegetarian ( vegan) omit the chicken and you’ll only need 1 tablespoon of oil

Ingredients:

1 lb. of asparagus (medium asparagus is fine), cut into pieces . I cut each piece into thirds. About 2 inches long.

2 tablespoons vegetable oil, divided (one for asparagus and one for chicken should be sufficient)

1 lb. chicken breasts (appr
ox. 2 pieces and I cut them up into small pieces)

Kosher salt and freshly ground black pepper

1 tablespoon grated fresh ginger

1 clove garlic minced

1 Serrano or other fresh hot chile, finely chopped. (Rule of thumb with peppers: the less seeds the less hot, so remove the seeds if you don’t like spicy or you can also just omit the pepper altogether. If you do that, use rubber gloves when handling peppers, and don’t touch your eyes or nose or anything until you wash your hands, and or remove gloves.) I used jalapeno, easy to get a hold of but any hot fresh pepper will do.

*if you’d like you can add fresh chopped cilantro, basil. I used cilantro because I love it. This is totally discretionary. I love cilantro

Directions:

Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths. (Do that after you’ve sliced asparagus in half lengthwise.) After you cut up the chicken, place in a bowl or on a plate, salt liberally, then add pepper to your taste.

Next, in a wok or cast iron skillet (or any skillet you have on hand), heat one tablespoon of oil until very hot, add the chicken and cook until chicken browns up nicely (should be about 5 minutes total). I then remove the chicken, place in a clean bowl and cover with aluminum foil. Make sure you have enough oil, if need be, add more. Then add the asparagus, season generously with salt and pepper and stir well. (Make sure your vent is on or your smoke detector will go off.) Make sure the asparagus is well coated and glistening with oil. Cook over high heat for about 1 minute. You want the asparagus bright green. Add the garlic, ginger, chile and chicken and stir fry to heat the chicken thoroughly (probably about a minute or two).

* If you’re adding shrimp, cook it first (like the chicken), then just follow the same directions. Shrimp will probably take a little longer depending on the size of the shrimp.

If you want to add herbs, add them right before serving. Place over rice or just plate it up. Very tasty for sure.

*this will serve 2 – 3

1 Comment

Posted in chicken, seafood, vegetables, vegetarian

Tagged , ,

Tomato Feta Salad

Posted on May 27, 2012 | 3 comments

I call this “summer salad” but it’s really a wonderful salad any time of year. I love the salty taste of feta with tomatoes, and a wonderful combination of Middle Eastern spices called Zahtar .DSCN3272

Try and find this wonderful blend of spices–it will add wonderful flavor to a very simple meal. I like this salad with avocado because I like everything with avocado. It’s optional, as are the olives. This is a beautiful salad served all year but there is something about it that shouts summer, BBQ, and warm nights. The tomatoes are so beautiful right now, especially the heirlooms in all those beautiful colors go and grab some from your local farmers market or road stand. Excuse the picture, it’s fuzzy but you get the picture. It’s a greek salad without the lettuce. A perfect side dish salad to go with any meal. Beautiful with a piece of grilled fish. Enjoy!

4 large tomatoes , try and go for those beautiful heirloom tomatoes or just some beautiful local ones. (about 1 1/4 lb.)

Za'atar Spice

Za’atar Spice

1/2 red onion

4 ounces (give or take) feta cheese (try to get as good a cheese as possible. I just crumble it up over the salad, but if you prefer cubes you can go that way)

Extra virgin olive oil

freshly squeezed lemon juice (about 1/2 lemon should do it)

1 tablespoon Zahtar

slices of cucumber (I love the seedless persian ones but any kind will do)

1 avocado, sliced

fresh basil

black olives, pitted

Slice the tomatoes as thinly as you can and arrange on a large round serving platter in overlapping circles.

Put cheese over the tomatoes (this is why I crumble it or use a grater). I then drizzle olive oil over tomatoes generously but not too generously–probably about 1/2 tablespoon. I then place the avocado and cucumbers around the platter and add the black olives. Just make sure you get a drop of olive oil on all the tomatoes. Now, sprinkle the 1/2 lemon juice all over the salad. Sprinkle with kosher salt and freshly ground black pepper. Dust the tablespoon of Zahtar over the salad. You’re good to go. Have a wonderful weekend.

3 Comments

Posted in Raw, Salad, vegan, vegetables, vegetarian

Tagged , , ,

Asparagus – a love affair

Posted on May 23, 2012 | Leave a comment

When it comes to eating asparagus it’s a true love affair for me. I love them whole, chopped, sauteed, roasted, on their own, in a soup, you got the feel. Because it’s been so warm here on the East Coast we are seeing an abundance of this wonderful vegetable. Yes of course asparagus are available almost all year round due to global shipping, but are they as delicious as they are right now ? no, right now they are wonderful and sweet tasting. It’s worth holding out for regional produce, it really means spring has sprung to me. This recipe is delicious, tasty and will make a great salad starter, a great side dish, and a lovely luncheon main dish. I actually made this for myself , didn’t think Joel would touch it. It was so delicious and tasted like spring in a bowl. This is a light lovely salad. Quite good if I do say so myself.

Ingredients:

1 1/2 pounds medium or large asparagus spears

2 large eggs – chopped finely

app. 1/2 pint grape tomatoes ( however many you would like) cut lengthwise or smaller

Dressing Ingredients: mustard vinaigrette

1 small shallot, finely diced

2 tablespoons red wine vinegar

Kosher Salt

Freshly Ground Black Pepper

2 tablespoons Dijon Mustard

1/4 cup extra virgin olive oil

Directions:

Snap off and discard the bottoms of each asparagus spear. If asparagus is particularly tough , peel the lower ends with a vegetable peeler. If the stalks are medium size they don’t require peeling.

Bring a medium saucepan 1/2 filled with water to a boil, carefully add the eggs and simmer briskly for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Let cool down, shell the eggs and set aside, I put in the refrigerator for the time being. Sometimes I make the eggs earlier in the day, or the day before, and just leave in fridge hard boiled and shell them when I’m ready to eat them.

To make the vinaigrette; in a small bowl, place the chopped shallots, vinegar and a pinch of kosher salt. Let shallots soften up in the vinegar for 5 minutes or so. Whisk in the mustard, then whisk in the olive oil slowly , dressing will start to thicken. Taste for salt and pepper.

In a large soup pot bring 4 qts. of water to a boil ( make sure water is well salted) Bring to a rolling boil. Add the asparagus and cook for about 3 – 5 minutes, until bright green and just done. Remove asparagus with a large strainer and spread out on a clean dry kitchen towel. I cooked for about 3 minutes, the minute they turn bright green, I take them out. You don’t want to overcook these beauties..

To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. I roughly chop the eggs, or if you prefer quarter the eggs. Sprinkle with fresh chives. What I did tonite was get mixed salad greens, chop up the eggs, cut up the asparagus, slice the tomatoes, pour dressing on and it was a beautiful spring salad . It would also be great with tuna fish, anchovies, shrimp, chicken etc. Whatever you’d like. I also think black olives would be awesome.

This will nicely serve 4 – 6 as a side salad. You can adjust to your liking, use less eggs, more asparagus or less asparagus. If you don’t want to use tomatoes, don’t, I love the tomatoes with the chopped eggs. I used 2 eggs but original recipe calls for 4.

Leave a comment

Posted in vegetables, vegetarian

Tagged ,

Cacio E Pepe – Cheese and Pepper Pasta – Perfection in a Bowl-4 Ingredient Pasta

Posted on May 17, 2012 | 1 comment

This is restaurant worthy pasta, made in a saute pan, 12″ size would be perfect . This pasta has very few ingredients and you probably have all of them in the house . When I am not sure what to make and I really don’t feel like going out, this is up there with my “go to ” meals. It’s comforting and has a kick of heat from the black pepper. Original recipe is just black pepper and the fresher the better, start out with whole black peppercorns, I grind them right before I am using them. It’s an elegant adult version of mac and cheese and a simple standard all at the same time. I try and use 2 cheeses when I can, but if you only have 1 type of grated cheese, it’s fine. Hold on to about a cup of the pasta water, you may need it if sauce is too dry, add a little at a time, as you need it. This recipe is quick and will feed 2 people nicely. If you want to serve more, just double the recipe. If black pepper is your thing Cacio e Pepe is for you.

Ingredients:

Kosher Salt

8 oz. of spaghetti like pasta ( bucatini, linguine, perciatelli) most boxes are 1 lb. boxes , so app. 1/2 box I used perciatelli ( I love the ropey pasta)

3 tblsp. unsalted butter , cube it and divide it into 3 seperate tablespoons

1 tsp. freshly ground black pepper

3/4 cup finely grated Grana Padano or Parmesan Cheese

1/4 cup finely grated Pecorino Cheese ( or just use Parmesan)

Directions:

Cook pasta according to directions. Make sure you throw a small handful of kosher salt into the pot of boiling water, before you drop in the pasta. The pasta absorbs water as it cooks, so you’re actually seasoning the pasta which would ordinarily be a rather bland starch. Cook pasta till al dente , follow package instructions.

Meanwhile melt 2 tablespoons of butter in a skillet , add the freshly ground black pepper and swirl around till melded, app. 1 – 2 minutes. Then let it sit, and turn off heat. Wait for pasta to finish cooking, remove 1 cup of pasta water and set aside and then continue with the next step.

Add 1/2 cup reserved pasta water to skillet and bring butter, water and pepper to a simmer. Add cooked pasta and remaining tablespoon of butter. Reduce heat to low and add 3/4 cup Grana Padano or Parmesan Cheese, stirring and tossing with a pair of tongs, until cheese is melted. Remove pan from heat, add additional 1/4 cup of cheese and toss until the cheese melts and sauce fully coats the pasta. Add more pasta water if sauce seems too dry. Transfer pasta to nice large bowls and serve.

Perfection in a bowl

1 Comment

Posted in Dairy, meatless, pasta, vegetarian

Tagged , ,

Couscous Salad, Real Mediterranean Style

Posted on May 2, 2012 | 3 comments

It’s springtime so I am thinking of lighter food, and of course salads come to my mind. I make this recipe with couscous or quinoa. I have another recipe for quinoa on my website so I figured that I would make one with couscous this time, but feel free to use either one. The dressing has a definite Greek flavor. This dish is perfectly tasty and served with grilled fish or chicken you have a perfect meal. As far as salads go, this one is perfection. This is not an exact science; if you like a lot of tomatoes, add more. If there is another item here that you don’t like, feel free to substitute, and I’d love to hear what you did. I love to hear variations on my recipes. This is so quick and easy to assemble. Can definitely be made ahead of time.

Ingredients: 

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 /2 teaspoon dried oregano (if you like to use fresh, use 1 teaspoon of chopped fresh oregano)

Kosher salt and freshly ground black pepper to taste – I started with a 1/4 teaspoon of Kosher Salt and a few grinds of the peppermill.

1/4 cup extra virgin olive oil (use a good one)

In a medium bowl, combine all ingredients and whisk in the olive oil slowly. Adjust the salt and pepper and set aside.

Ingredients for Couscous:

Prepare 1  box (usually 10 – 12 ounces) couscous (or quinoa) according to the directions but use 1/4 less water than it calls for. For example, the Near East Couscous calls for 2 cups of water or broth so I would reduce by 1/2 cup. After cooking, allow to cool for a bit then stick in the fridge for about an hour. I usually cook my couscous in either chicken broth or vegetable broth for extra added flavor.

1 pint of cherry or grape tomatoes, sliced in half (I like a lot of tomatoes, so use more if you do too) I tend to like my tomatoes cut into smaller pieces but cut however you like just don’t leave whole

1 cup pitted black or Kalamata olives (I prefer Kalamata because they are saltier)

1 roasted red or orange pepper (you can use from jar) I just eyeballed from the jar, use as much as you’d like

1 cup garbanzo beans (drained from the can are fine)

6 ounces cubed feta cheese

1/4 cup sliced green onions or chopped red onion would work quite well here as well

* chopped cucumbers would be a nice addition as well, I didn’t use this time

In a large bowl, gently toss the couscous, tomato, pepper, olives, beans and feta. Add the dressing, transfer to a lovely serving bowl and there you go. This is so delicious and light, it’s a perfect side dish and a beautiful salad .

3 Comments

Posted in Healthy Cooking with Candi, Raw, Salad, salad dressing, vegetables, vegetarian

Tagged ,

Tomatoes, Tomatoes, Tomatoes – Bruschetta (With or Without Chicken)

Posted on April 30, 2012 | 2 comments

I love this Bruschetta. It’s delicious as an appetizer over toast, but I also love it with chicken. I usually make it ahead of time, put it in the fridge and let the flavors marinate. Then, I either use it on toasted baguette slices or on top of a simple, grilled piece of chicken or fish. It’s similar to my Salmon Done Simply in Foil recipe. This has  a delicious, fresh taste and will last at least a few days (probably three) in the fridge. Now that the weather is getting warmer, this is such a wonderful, light dish using tomatoes, which I love.This evening I used a grill pan on the stove with a little olive oil in pan, kosher salt and freshly ground black pepper on paper thin chicken breasts and just grilled a few minutes on each side and they were perfect with tomatoes on top.

Ingredients:

2 tablespoons olive oil

5 cloves garlic, finely minced

2 pints grape tomatoes (I like to mix yellow and red ) and of course you can use heirloom when they’re in season or any fresh tomatoes. I cut the tomatoes in half lengthwise, or just into small pieces )I actually was able to obtain cherry heirloom tomatoes, and I cut them into small pieces.

1 tablespoon balsamic vinegar

fresh basil (about 16 leaves), cut up in chiffonade style (just roll basil and take a kitchen scissor and cut it up; you can also just chop it up) * I actually forgot to buy the basil this time but usually I do put it in, it adds a great deal of flavor.

Kosher salt

Freshly ground black pepper

*chopped red onion ( app. 1/2 cup) I didn’t use this time out but it adds a little crunch and another flavor

Directions:

In a small skillet, heat olive oil over medium high heat. Add the garlic and lightly stir it around for a minute or so. Don’t brown the garlic–just warm it up to a golden color, what I actually do is heat the olive oil and when it’s hot remove from stove then put the chopped garlic in and let it turn a golden color off the heat. Pour into a bowl and allow it to cool down. Add the tomatoes, balsamic, salt and pepper (to taste). Be careful not to over-salt–just put a little in and stir it; you’ll be able to check salt and pepper again later. Cover and refrigerate for at least an hour. Obviously the longer it sits, the better it will taste.

When you take the mixture out of the fridge, stir the tomatoes and now taste again for salt and pepper. Spoon bruschetta over the sliced bread, and serve on a large platter. This is a perfect substitution for a salad. If you’re serving over chicken or fish it’s just simply divine. I simply put a little olive oil on chicken cutlets sprinkle with kosher salt and freshly ground pepper and use a grill pan on stove or throw on the grill outside.

If I am serving over bread, I slice the baguette on the diagonal. Take a little softened butter ( melted butter) and brush on top of bread, then put in oven on a baking sheet to toast until golden and then repeat on the other side. You can also brush with a little olive oil (you just don’t want the toast too dry). If you’d like, you can also put toast on outdoor grill to get grill marks.

2 Comments

Posted in appetizers, Salad, sides, vegetables, vegetarian

Tagged , , ,

Greek Salad

Posted on April 12, 2012 | 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. Joel only eats the lettuce and cheese, I ate all of the other ingredients.  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. Enjoy!

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 put it on top of chicken and it was really good. Sort of a spin on Chicken Milanese Greek Style.

1 Comment

Posted in Raw, Salad, salad dressing, vegetables, vegetarian

Tagged

Matzoh Pudding – Sweet

Posted on April 4, 2012 | 1 comment

I have no idea where or who this recipe comes from but I’ve made it many times and it’s very tasty. This is sweet–once again with apples, eggs, oil , raisins, and of course, matzoh. Probably best in a rectangular Pyrex dish (9×12 should do it).  After I wrote this recipe, I received the same one from Marcy and she says she puts in a can of pineapple pieces or crushed, sounds good to me. You can serve this with meal or dessert. It’s a very good recipe. Worth keeping.

Ingredients:

12 sheets of matzoh (plain)

9 eggs, beaten

1 1/2 tsp. salt

6 large apples (you can use any kind you like) peeled, cored and cut into slices

1 1/2 cups sugar

3/4 cup vegetable oil

3 tsp. cinnamon

1 1/2 cup pecans

1 1/2 cup golden raisins

Directions:

Preheat oven to 350 degrees

Break matzoh in a bowl into small pieces and pour warm water on top. Let it soak in and soften then drain well. You can use a colander and do it all in there. In a separate large bowl, beat eggs, then add salt, sugar and cinnamon. Add the drained matzoh then stir in nuts, apples, raisins and oil. Pour all ingredients into the greased Pyrex dish. Bake at 350 degrees for 50 – 60 minutes.

1 Comment

Posted in Passover Recipes, vegetarian

Tagged , ,