Cooking with Candi

Marcy’s Matzoh Crunch ( like candy)

Posted on March 22, 2015 | Leave a comment

Many years ago I made this recipe and it was awesome. I’ve had it in various people’s homes, and it is so good. My gf Marcy ( who is a great cook) says she must always supply it for her kids, and she keeps in tins in refrigerator and sends them home with it ( even better) this is the stuff that I find deadly to keep around. It’s candy, and fun to make with your kids or grandkids. You can use white chocolate or toasted almonds /walnuts etc. or stick with recipe as it is. You would add the walnuts sprinkled on top as chocolate is setting. Thanks for sharing the recipe Marcy.

Ingredients:

4 – 6 unsalted matzoh sheets

1 cup unsalted butter or margarine

1 cup brown sugar, firmly packed

3/4 cup chocolate chips or semi-sweet chips

*nuts if you’d like sprinkled on top (almonds/walnuts etc.)

Directions:

Preheat oven to 375 degrees

Line a cookie sheet with foil and cover bottom of pan with baking parchment on top of foil. ( this is important b/c mixture is very very sticky) Line bottom of pan evenly with matzoh sheets, cutting extra pieces of matzoh to fit on the cookie sheet as even as possible. Combine margarine/butter and brown sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzoh. Place in oven and reduce heat to 350 degrees. Bake for 15 minutes watching to make sure the mixture is not burning. Remove from oven and sprinkle chocolate chips on top. Let stand 5 minutes, then spread melted chocolate over matzoh. While still warm, cut into squares or odd shapes and put in refrigerator until set. Chocolate will get hard. I think it’s better to go with the “odd shapes” as it may be hard to cut perfectly square. You can use white chocolate, and if you’d like sprinkle nuts on top as I mentioned above.

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Posted in Candy, Passover Recipes

Tagged Candy Crunch for Passover, Matzoh Crunch, Passover Recipe

Judy’s Apple Matzoh Kugel for Passover

Posted on March 20, 2015 | Leave a comment

Here is a delicious matzoh kugel made with apples, raisins, matzoh, sugar and 9 eggs!!!! it is an awesome addition to your Seder table. Very easy and an oldie but goody. Enjoy!

Cooking with Candi

If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table. It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy! Happy Passover.

Plan ahead:

Kugels can be made a day or two ahead. On the…

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Passover Cobbler

Posted on March 18, 2015 | Leave a comment

Here is a delicious Passover Fruit Cobbler I baked for the fist time last Passover. I used all fresh fruits, pears, apples and strawberries. Use what ever you like, but strawberries not only added color but a tart zing. Pretty tasty for Passover.

Cooking with Candi

I stumbled upon this recipe in my recipe file, haven’t a clue as to where it’s from but it looked good and I tried it and it is definitely worthwhile. Very easy to make and small prep time. It’s nice to make this with a few different fruits , I used apples, pears and strawberries. Use whatever fruits you like, but I will say that the strawberries added the zing it needed, I wouldn’t omit them. I used a whole pint of strawberries and sliced them thinly. Pretty tasty for a Pesach cobbler.

Ingredients:

3 large eggs (room temperature)

3/4 cup sugar

1/4 cup Vegetable oil

3/4 cup matzo meal

2 tablespoons potato starch

6-8 cups fruit, peeled and sliced like apples, pears, and strawberries ( I used a whole pint of strawberries, 2 apples and 2 pears)

1/8 cup cinnamon sugar ( you can just make this yourself, 1/8…

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Passover ’15

Posted on March 10, 2015 | Leave a comment

It’s hard to believe that it’s almost Passover and Easter!! Crazy how time just flies. The good news is that it must mean that Spring is on the way. I have so very many wonderful recipes for Passover on my site but am always on the lookout for some new ones. If you are on my website just put Passover Recipes into the search box and you should be able to pull up all of my tried and true recipes from my life. I’ve been trying to make sure that all of my recipes are tagged properly so this should work.

I have a few new ones that I am going to attempt to post in the next few weeks. So be on the lookout.

There are so very many wonderful recipes that have been in our family for years and am certain that you would enjoy making them a part of your family’s tradition as well. Some of these recipes contain dairy and some do not , clearly the ones containing dairy would not work for those who keep kosher. I think there are enough of both on here. I am always open to new recipes if you’d like to send them to me. I may not get to post them till next Passover but please feel free to email them to me.

Some of the Passover recipes you may want to look at:

Peach Farfel Recipe — an absolute winner, it’s never Passover without it.

Grandma Regina’s Farfel Recipe–obviously a part of my life since I was a young girl

Julie’s Brownie Recipe–a recent addition but wonderful one. Who doesn’t want chocolate? even on Passover with no flour?

Homemade Chicken Soup with not so Homemade Matzoh Balls–what would Passover be without matzoh balls?

Honey Roasted Chicken–good for anytime and perfect addition to the holiday table

Chicken Marbella–one of our favorite chicken dishes for Passover

Old School Meatballs–sweet and sour meatballs

Karyn’s Cranberry -Apple Crisp for Passover–Best Ever

Sweet Matzoh Pudding–wonderful

Judy’s Apple Matzoh Kugel for Passover–an awesome addition to any table

Cathy’s Popovers–perfect served with gefilte fish and matzoh ball soup , just leave them on the table and watch them disappear. Light and Delicious.

Spinach Souffle for Passover–a delicious vegetable side dish

Happy New Year Brisket–originally added for Rosh Hashana but why not for Passover?

Meringue Cookies–easy and great for dessert

Macaroons–my all time favorite

Charoset–gotta have it

Ellen’s Passover Apple Cake–another wonderful addition to any Passover Dessert Table

Matzoh Brei–what to do with all that leftover matzoh during Passover

Macaroons — freshly dipped

Peach Farfel

Spinach Souffle for Passover *dairy

Julie’s Brownie for Passover

Grandma Regina’s Farfel

Macaroons fresh out of the oven

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Posted in Holiday Recipes, Passover Recipes, Uncategorized

Tagged holiday recipes, Passover, Passover '15

Maple Dijon Salmon

Posted on March 9, 2015 | Leave a comment

Monday morning re-blog with a delicious and easy Salmon recipe. The side dish is also amazing, White Beans and Spinach in a Pan under a separate heading. Enjoy the Salmon and the Spinach!

Cooking with Candi

This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it. I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try…

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Chocolate Banana Bread

Posted on March 5, 2015 | 5 comments

This is an amazing banana bread made with chopped bittersweet chocolate . Totally amazing and very hard to resist. You can make ahead and freeze up to 3 months! Of course I had 4 very over-ripe bananas and I had all of the other ingredients in the house so why not bake a banana bread but with chocolate this time out. By chopping up the chocolate you get different sizes of chocolate bits , some small and some large. I prefer chopping up the chocolate to using chocolate chips in this bread, it definitely adds more interest.

* If your bananas aren’t ripe enough and you really want to bake this bread, put them in a 300 degree oven unpeeled for about 15 minutes to soften. Make this bread–you won’t be sorry.

Ingredients:

1 stick unsalted butter, room temperature

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt ( table salt)

1 1/4 cups sugar

2 large eggs, room temperature please

3 – 4 mashed over-ripe bananas app. 1 1/2 cups

2 tablespoons greek yogurt (plain) I used 0% fat or you can use sour cream

1 teaspoon vanilla extract

4 ounces bittersweet chocolate, chopped . Chocolate comes in bars available in the baking section of most supermarkets. There are many kinds of baking chocolate but this recipe calls for bittersweet not unsweetened.

Directions:

Preheat oven to 350 degrees. Spray a 5×9 inch loaf pan , I love Bakers Joy cooking spray for baking. In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of an electric mixer beat butter and sugar on medium-high until fluffy app. 3 minutes or so. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.

Beat in mashed bananas, yogurt, and vanilla. Beat in dry ingredients and chocolate on medium speed. Pour batter into prepared baking pan. Bake until a cake tester inserted into the center of loaf comes out clean, app. 50 – 60 minutes. I baked mine for about one hour.

Let bread cool in pan for about 15 minutes then turn out and let cool completely on a wire rack.

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Posted in Baked Goods, bread, breads/cakes, dessert

Tagged banana bread, banana bread with chocolate, chocolate banana bread

Kale and Pasta Perfection

Posted on March 2, 2015 | 3 comments

Our daughter Kerri is out visiting in Colorado and it’s a great opportunity not only to ski with her and enjoy our time together but to cook vegetarian style for her. I have been saving this one for her because we all know what a waste this would be for just Joel. I made Joel a separate Bowties Pasta with Turkey Sausage, Peas and Mushrooms which if you have never made you really must check out, it’s on my blog under that title originally posted on July ’11. (see in photo) I used a Fusilli type short pasta which was perfect. This dish really was so super easy to put together and it will now become one of my go-to pasta dishes for sure. I was also able to buy the Kale from Whole Foods chopped and cleaned already, which only made the prep that much easier . I would say total prep even if you have to chop and clean kale would only be 20 minutes . Super healthy and the kale turned a beautiful shade of deep green and the flavor is amazing. I of course added a little crushed red pepper , just 1/4 teaspoon which is enough for a bit of heat but not too much at all. You can moderate this to your own taste.

Ingredients:

1 bunch of Kale , I bought a bag of cleaned , chopped Kale and it was perfect. I used one bag of chopped and cleaned Kale.

4 cloves garlic, chopped

3 tablespoons olive oil, 2 tablespoons to cook kale and 1 tablespoon at the end

1/2 cup water

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 box (1 lb.) short pasta like fusilli , I used DeCecco brand Fusilli Corti Bucatini which worked out beautifully. Any short macaroni will do.

3/4 cup grated Parmesan Cheese

Directions:

Cook pasta according to box directions for al dente. Make sure you reserve 1 cup of pasta water before you drain pasta. Start to boil water as you prepare the kale.

Prepare the Kale if you can’t find the chopped and cleaned version. Pull the kale leaves from the stems, discard the hard stems and tear the leaves into small pieces. Wash Kale. A salad spinner is perfect for this task.

Chop the garlic.

Add the 2 tablespoons of olive oil to a large skillet type pot, large enough to hold and cook all of kale. Heat oil till it shimmers for a few minutes. Add the garlic and cook for 1/2 minute. Add the kale and toss with tongs if you have them coating the kale with the oil and garlic as you go. Then add the 1/2 cup of water, cover and cook , stirring a few times and cooking the kale until it is tender 7-10 minutes. Stir in the salt, pepper and crushed red pepper. Remove from the heat.

Your pasta should be ready by now and you should have your reserved cup of pasta water handy. Drain the pasta.

Add the pasta to the kale in the pan you were using and turn the heat on to a medium heat. Add about 3/4 cup of the reserved pasta water. Bring to a low simmer, add the parmesan cheese and stir, using a wooden spoon to mix till cheese melts and coats the pasta. If you need a little more liquid you can use the little bit of pasta water left. Keep stirring until it’s nice and creamy. Stir in the remaining tablespoon of olive oil. Taste for Salt and Pepper. Mine was perfect . Serve with a fresh hunk of Parmesan Cheese for grating in a little extra and a little more crushed red pepper.

Perfection.

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Posted in meatless, pasta

Tagged Kale and Pasta, Kale and Pasta Perfection, Vegetarian Kale and Pasta, Vegetarian Pasta

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Chicken , Rice and Peas in One Pot

I made this for the first time this past summer. It is a perfect meal for summer, winter , spring or fall. If you’re a fan of dark meat this one’s for you. Very tasty and you gotta love all in one pot cooking! Enjoy!

Cooking with Candi

photo 5 (50) I made this for dinner last night and was so very pleased with the outcome. It was so very easy and so very easy to clean up. I love one-pot meals and so will you. Even though it’s grilling season , I had seen this recipe in Jessica Seinfeld’s “The Can’t Cookbook” and felt compelled to make it. I love this book and it works for those of us who can cook and I am sure it is a great book for those who can’t. This was a little bit of prep and then I set the timer and walked away. Love. I made a few changes and if you’d like you can view her “original” recipe through the link on my blog. Thanks again to Jessica Seinfeld for the great tips and great recipes. This one is a winner. I used thighs and they’re our personal favorite. The chicken was moist…

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Posted on February 26, 2015 in Uncategorized

Lemony Chicken

Posted on February 23, 2015 | 1 comment

Prep for Lemony Chicken

This is truly my go-to chicken meal, because there is no marinating, and I usually have everything on hand. Plus, you can always just pick up chicken breasts at the local market right before cooking. I serve it over a plain brown rice, because the sauce is so yummy. Add a plain roasted green veggie and you’re good to go. Great for guests!

INGREDIENTS:

4 chicken breasts with skin and bone in

1/4 cup olive oil

3 tablespoons garlic, minced (6-9 cloves, depending on size of cloves)

1/3 cup dry white wine (I use whatever is open, or whatever I have on hand) or a pinot grigio would be fine if you are going to buy .

Grated zest from 2 lemons

2 tablespoons freshly squeezed lemon juice (from zested lemons). save the lemons , you will use them .

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

freshly ground black pepper

DIRECTIONS: Preheat Oven to 400 degrees

Put olive oil in a small saucepan and warm it up. Not to boil, just warm. Turn off heat and add minced garlic. Remove from heat and add white wine, lemon zest, lemon juice, oregano, and salt. Pour into a 9×12 baking dish.

Pat the chicken dry (use a paper towel) and place skin side up over the sauce. I use a silicon brush (or any pastry brush) and brush the chicken with a little olive oil. Sprinkle with salt and pepper. I then cut up the lemons which I used for zest into about 6 or 8 wedges, and place them in the dish alongside the chicken. You should have 1 lemon left over. If not, use a new lemon and just cut it into 6 or 8 wedges.

Bake for 35 minutes and then put on broil for the last 5 minutes. Depending on your oven, you may want to bake for 30 minutes, and put under the broiler for 10 minutes, which is what I did. Just watch it–you want it golden brown, not blackened, and if you cook too long, the chicken will be dried out. When you remove it from the oven, cover tightly with aluminum foil and let it sit for about 10 minutes.

Serve hot with the pan juices over rice, with a green vegetable on the side.

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Posted in chicken

Tagged Chicken with Lemons, Lemony Chicken, Roast Chicken in a Lemon Sauce

Roast Pork Loin with Apples and Onions

Posted on February 20, 2015 | 2 comments

Wow!!! What an amazing delicious and easy dish is this to make. Prep is easy and pork loin is available in most butcher shops and Whole Foods type of supermarket. It will make you look like you really know what you’re doing in a few easy steps. It’s really just a dry rub on the pork but you’ll need an instant-read meat thermometer as this is very important in the cooking of this dish. Joel and I both enjoyed this very much. A winner! The roasted apples and onions were just an amazing addition to the pork.

* you’ll need a rimmed sheet pan and a cooking thermometer ( instant-read type) and make sure yours works, sometimes they stop working for no apparent reason.

thanks once again to Jessica Seinfeld http://www.doitdelicous.com and her wonderful cookbook The Can’t Cookbook which I love even though I can cook.

Ingredients:

1 1/2 lbs. boneless pork loin * see pictures

2 medium red onions, peeled and cut into quarters ( see directions)

3 red apples

3 Tablespoons of Olive Oil + 1 Tablespoon of Olive Oil

1 tsp. kosher salt ( divided 1/2 and 1/2 ) see directions

1/2 tsp. freshly ground black pepper ( divided 1/4 and 1/4) see directions

2 cloves garlic chopped

1 Tablespoon dried thyme ( from the jar) this is not fresh thyme

2 tsp. fennel seeds ( available in most spice sections of your supermarket)

Directions:

Preheat the oven to 400 degrees with the oven rack in the middle of the oven. Have pork out of refrigerator and at room temperature, about 1/2 hour prior to cooking.

Cutting the onions–First peel the onions, then cut off both ends of the onions. Then cut the onions in half from end to end. Place each half of the onions cut side down and cut again. You have now quartered the onions.

Cut the apples in 1/2 from stem to end. Remove the core, the easiest method is to use a melon-baller or a small teaspoon to remove core and seeds. Place each half cut side down and cut in half again. Place the apples and onions in a rimmed sheet pan ( I spray with Pam cooking spray first )

Drizzle the onions and apples with 3 Tablespoons of Olive Oil and sprinkle with 1/2 tsp. of kosher salt and 1/4 tsp. of black pepper ( app. 12 turns on a pepper mill) Toss together with clean hands and spread into a single layer.

Chop the garlic, and combine in a small bowl with the thyme, fennel, and the remaining 1 Tbsp. Olive Oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place the pork, fat side up in the middle of the pan, push the apples and onions aside. Rub the entire pork loin with the spice rub.

Roast until an instant-read thermometer inserted into the center of the pork reads 145 degrees. Check the temperature after 50 minutes. I cooked for one hour and mine was perfect, but check temperature after 45- 50 . Your oven will determine how long it needs to cook and all ovens vary. A slight pink hue in the center of your cooked roast is perfectly desirable. Transfer the meat to a clean cutting board and let it rest for about 5 minutes before slicing. Plate it up with the apples and onions. I also served alongside roasted sweet potatoes.

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Posted in meat, pork

Tagged pork and apples and onions, roast pork loin

Cooking with Candi

Marcy’s Matzoh Crunch ( like candy)

Ingredients:

Directions:

Judy’s Apple Matzoh Kugel for Passover

Plan ahead:

Passover Cobbler

Ingredients:

Passover ’15

Maple Dijon Salmon

Chocolate Banana Bread

Ingredients:

Directions:

Kale and Pasta Perfection

Ingredients:

Directions:

Chicken , Rice and Peas in One Pot

Lemony Chicken

INGREDIENTS:

4 chicken breasts with skin and bone in

1/4 cup olive oil

3 tablespoons garlic, minced (6-9 cloves, depending on size of cloves)

1/3 cup dry white wine (I use whatever is open, or whatever I have on hand) or a pinot grigio would be fine if you are going to buy .

Grated zest from 2 lemons

2 tablespoons freshly squeezed lemon juice (from zested lemons). save the lemons , you will use them .

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

freshly ground black pepper

DIRECTIONS: Preheat Oven to 400 degrees

Roast Pork Loin with Apples and Onions

Ingredients:

Directions:

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