Search Cooking with Candi
Cooking with Candi Archives
Recipe categories
-
Join 2,700 other subscribers
Honey Roasted Chicken – Holiday Chicken
this recipe was actually given to me by my daughter Jennifer. She has made it numerous times. always to raves from the family. It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it. if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!
Ingredients:
1 stick butter or margarine
1/2 cup minced yellow onion
2 large cloves garlic, minced
1/4 cup Dijon Mustard
1/2 cup mild honey
1 teaspoon kosher salt
a rounded teaspoon curry powder
2 tablespoons peach or mango chutney ( available in most supermarkets)
small handful of dried currants or chopped dark raisins
2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan
Directions:
you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.
to make sauce:
Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.
to prepeare chicken:
I would spray each baking sheet with pam cooking spray first
Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.
To Bake Chicken:
place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.
to serve:
Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.
*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.
Happy Holiday from my Kitchen to Yours
Noodle Pudding with Apricot Nectar
I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food. can and should be made ahead of time, they hold together better. we used to add apricot jam, but it really was overkill. we omitted it, and it is perfect just the way it is. thanks to karyn r. for this noodle pudding and for being such a great cooking buddy for as far back as i can remember.
1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it) you can actually use up to 2 whole pkgs. There is enough custard for it. Use a large pyrex baking dish.
1 cup sugar
6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.
1 tbsp. vanilla
1 stick unsalted sweet butter(melted)
6 oz. cream cheese (softened at room temp)
1 1/2 cups milk ( I use skim plus) would not use regular skim milk
2 cups apricot nectar (available in most supermarkets)
Topping:
1 1/2 cups cornflake crumbs
2 tsp. cinnamon
1/2 cup sugar
1 stick butter (melted)
Directions:
cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl and 1 cup of sugar. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour. i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.
*serves about 12 – 15 people doubled
Un-Stuffed Cabbage
I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me. I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it. This is the original recipe , adjust amounts for how much you’re making. I made 2 lbs. of meat but made full sauce as I was testing it out. You’ll want to use a large pot for this recipe. Enjoy!
This will be on our Rosh Hashana and Passover menu this year with raisins and meat , sweet and sour, oh so perfect!
Follow me on Instagram @cookingwithcandi
Ingredients:
Meat
3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.
2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.
3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice
1/4 cup water
1 onion finely chopped
Kosher Salt to taste–app. 1/2 to 1 tablespoon
Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon
*garlic powder if you like
Sauce:
2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)
1 Tablespoon Vegetable Oil
Kosher Salt to taste ( app. 1/2 tablespoon)
1 1/2 tablespoons Kosher Salt
1 1/2 cups tomato juice
4 8 ounce cans tomato sauce ( or 32 ounces)
1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.
1 cup sugar
3 lemons squeezed , I got about 1/2 cup , they were smallish lemons
1/2 cup raisins
Directions:
In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.
Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.
Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.
I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .
This dish brought back memories of my childhood and was a most satisfying main dish.
Posted in meat, Passover Recipes
Tagged Meatballs and Cabbage, Passover, Passover Recipe, Rosh Hashana Menu, unstuffed cabbage
Recipes for Jewish New Year–Rosh Hashana 2020
Finished Product Apple Cake
Un-Stuffed Cabbage
I cannot believe that the Jewish Holidays are here already and this year will be very different from years gone by. I will not be with my family for the first time in maybe my life. Time to reflect for sure. While I am not happy about the situation I am in this year I will still the mark the days with some delicious Holiday Food. Here is a list of some of the recipes that you can put in the search bar on my site or just google the recipe with cooking with candi and you should be able to get it.
I am wishing all of you who celebrate a Very Happy Healthy New Year.
Rosh Hashana starts in the evening of Friday, September 18
Yom Kippur starts Sunday, September 27
I am always open to suggestions and inquiries and general help. You can DM me on Instagram/Facebook or email me at cmk55@sopris.net
For those who celebrate have a very Happy Healthy New Year!
Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)
Happy New Year Brisket
Unstuffed Cabbage–a great alternative to meatballs
Chicken Marbella
Honey Roasted Chicken
Old School Meatballs
A Noodle Pudding from Ellen
Another Noodle Pudding from Marcy *kosher non dairy
Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever
Noodle Pudding from Julie
Mushroom Barley
Kasha Varnishkes
Grandma Millie’s Cauliflower
Applesauce and Raisin Cake
Don’t let the Apples go Bad Cake
Julie’s Honey Cake
Plum Torte
My farewell to Norah Ephron- her Tzimmes
Posted in Holiday, Holiday Recipes, jewish holiday
Tagged jewish new year, Rosh Hashana, Rosh Hashana 2019
Tomato and Watermelon Salad
With the last breath of summer upon us I made this salad and it was absolutely delicious, refreshing and sweet and salty all at the same time!
The only thing is I was so busy serving my dinner that I forgot to take a photo of it! You’ll have to trust me on this one. It’s super easy and you can cut everything up and get it all ready ahead of time and put it together when you’re ready to eat it.
You’ll want to make sure that the watermelon and tomatoes are nice and cold so leave them in the fridge till you’re ready to serve! I added thinly cut red onion for a bit of a bitter taste but if you hate the onion thing you can easily omit it. I only used 1/2 red onion because I liked the flavor. I also used Basil but if you’d like you can substitute Mint very easily. Play with it.
Happy End of Summer and Enjoy Labor Day Weekend and Follow me on Instagram @cookingwithcandi
Ingredients:
I used small cherry tomatoes and used about 1 pint– I cut them in 1/2 , you can use any kind of tomatoes you like I would just cut them into small pieces about 1 -2 inch pieces
1 lb. seedless watermelon cut into small pieces about 1 -2 inches as well
red onion thinly sliced — I only used 1/2 red onion (read above)
1 teaspoon kosher salt plus a little more for sprinkling
Freshly Ground Black Pepper to taste
1/4 cup extra-virgin olive oil
2 Tablespoons Sherry Vinegar–I love the flavor of Sherry Vinegar and use it whenever I can –if no Sherry Vinegar substitute with White Balsamic Vinegar
1 cup crumbled Feta Cheese
Directions:
Combine the cubed watermelon and cut up tomatoes in a large Non-reactive bowl such as glass. Sprinkle with Kosher Salt and a few grinds of the pepper mill. I put into the fridge while I prepared my dinner. I also added the red onion at this point.
Whisk together in a small bowl the oil and vinegar with 1 teaspoon of kosher salt and a little more freshly ground black pepper to taste
Right before you’re serving take tomatoes and watermelon out of the fridge and add cheese to it, then the dressing and toss gently to combine. Let it sit for a few minutes and drain off the excess liquid because as it sat it got very liquidy. Serve with a slotted spoon.
That’s it! Totally Delicious and Refreshing!
Follow me @cookingwithcandi on Instagram
Rosh Hashana 2018 and the end of Summer
It’s Labor Day Weekend and that’s sort of the official end of Summer for everyone. The weather is still warm but the kids are back in school and everyone is back at work full-time and vacation is over. Rosh Hashana 2018 falls super early this year on Sunday September 9. I will start posting some of my standard Holiday Recipes. I hate to have to but I think it’s a week away and we have to start thinking about shopping and cooking!
If you don’t feel like waiting for me to post you can enter Rosh Hashana into the search bar on my blog and most of the recipes will pop up but I will be posting in a day or two.
*follow me on Instagram @ cookingwithcandi
Champagne Vinaigrette and Kale/Brussels Salad
Dressed Salad
Ingredients
View from Deck
Joel’s Salad with lots of Parmesan Cheese–hey he ate it!
This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it. Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on.
Follow me on Instagram @cookingwithcandi thanks and I’ll follow you back .
Happy End of Summer!
Champagne Vinaigrette:
1 tablespoon Dijon Mustard
1 teaspoon whole grain mustard (Maille makes a wonderful mustard)
1/3 cup Champagne Vinegar
1 tablespoon Rice Wine Vinegar
1 teaspoon Honey
3/4 cup extra virgin olive oil
kosher salt to taste app. 1/4 teaspoon to start
freshly ground black pepper , a few grinds of the mill to taste
Ingredients for the Salad:
1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well
1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!
*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced
1/2 cup of Grated Parmesan or Shaved Parmesan
1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do
1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)
*add any seasonal fruits or vegetables or protein you may like, this is just a basic salad idea.
Directions:
Using my blender I threw all vinaigrette ingredients except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.
Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.
In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more. I do it in sections till it’s all chopped.
Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad. Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.
Raw Chopped Salad pre dressing
Posted in Raw, Salad, salad dressing
Tagged Brussels in Salad, Champagne Vinaigrette, Kale and Brussels Salad, kale salad, Raw Salad, salad, salad dressing
S’Mores Baked in the Oven
Oh Wow!!! what could be better??? truly easy and very little fuss perfect with the kids and perfect for the adults. Very rich and gooey. Whole thing takes about 40 minutes from start to finish and you can re-heat the sliced bars in the microwave for about 30 seconds if you have some left-over. It’s great for a large group and I would say about 12-15 servings here. Let’s hold on to the last few weeks of summer with this delicious dessert. Perfect for Labor Day.
For a very traditional s’mores taste eat immediately, I think they tasted a little better after they cooled down for a bit. Whichever way you prefer them –this is a great recipe for a crowd. You can prepare first and then pop in the oven while you are having dinner. Enjoy!
*also I was able to obtain these amazing square marshmallows in the supermarket, if you see them –grab them otherwise just regular old marshmallows will do the trick.
Ingredients:
Crust:
18 graham crackers
1/4 cup granulated sugar
pinch of salt
8 Tablespoons unsalted butter-melted
*parchment paper — I think you’ll want to work with it for this recipe–it can get difficult once they harden to get them out of pan. Clean up was a snap with it.
Topping:
3 extra-large Hershey Bars (or 7 regular-size ones)
24 jumbo marshmallows–look for the large square ones
Directions:
Preheat the oven to 400 degrees. Lightly grease a 9×13 Pyrex type baking pan with cooking spray and then line with parchment paper , allow an extra couple of inches of paper to hang over the edge.
In the food processor bowl, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium-sized bowl.
Add the sugar and salt to the graham crackers and stir to combine. Add the melted butter and stir until the crumbs are moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
Bake the crust for about 10 minutes or until the edges turn lightly golden. Let the crust cool off completely before adding chocolate. I probably let it sit off heat for about 1/2 hour.
Arrange the chocolate bars (see picture) evenly on the top of cooled crust, I had to remove 1 row of chocolate to fit it in pan and left a little uncovered crumbs around edges. Arrange the marshmallows on top of the chocolate, leaving a little space between each one (see photos) Marshmallows will expand slightly.
Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top. Probably about 10-15 minutes depending on your oven.
I couldn’t wait to eat them but I would suggest letting them cool off for a little bit, cutting was easier when it cooled down ( after 15-20 minutes) I was able to cleanly cut slices. It’s more like campfire s’mores when you eat them hot out of the oven and certainly messier.
You can re-heat the sliced bars in the microwave for about 20-30 seconds. If you are keeping them , cut them and store individual slices.
Posted in Baked Goods, dessert
Tagged chocolate and marshmallows, s'mores, s'mores in the oven
Vodka Sauce Recipe–Pasta a la Vodka
I have previously posted my recipe under Pasta and Vodka. This is a little different from that recipe but equally as delicious. My Grandson Brody loved the original but didn’t love the pieces of tomato in it. So this time out I gave it a spin in the food processor and got out all those little pieces of tomato that he didn’t like.
This is what I did last night and it was delicious.
Ingredients:
1 box Penne or any other pasta you would like — I like rigatoni or penne or fusilli
3 cloves garlic — minced
*1/4 teaspoon crushed red pepper–I love the heat but use at your own discretion
1/2 cup grated Parmesan –and more for serving
1 Tbsp. Olive Oil
app. 3/4 to 1 teaspoon Kosher Salt for sauce–and some more to cook the pasta
1/3 cup Vodka–I use whatever I have in the house
1 28 oz. can whole tomatoes–I prefer the San Marzano ones so look for that
1/2 cup 1/2 and 1/2 or heavy cream–I used 1/2 and 1/2 this time — if you’d like it creamier you can add more cream, I used 1/2 cup and it was fine.
Fresh Basil leaves–about 1/4 cup
Directions:
I use a large skillet pan. Add the olive oil and heat until shimmers then add the minced garlic and red pepper. Cook garlic and red pepper and stir until fragrant but not browned, about 1 minute. Add the vodka and cook down until it is nearly evaporated there will be a little liquid in the pan. Add the tomatoes– while they are cooking I use a masher or a wooden spoon to break up the whole tomatoes. Lower heat to medium-low and simmer for at least 30 minutes. I then let it completely cool down. I get out the food processor and put it all in and add the fresh basil and then I puree until smooth. Return sauce to the pan and add the cream. You want it to be creamy , I used 1/2 cup and it was fine you can always add more if you’d like. Cook until warmed through and right before using stir in the parmesan cheese and then add the cooked pasta. Toss to combine in the large skillet.
Serve immediately with additional cheese on the table and you can add a little more fresh basil if you’d like.
Cooking with Candi 