Cooking with Candi

Aunt Pammy’s Chipotle Sweet Potatoes

Posted on November 13, 2014 | 4 comments

Fully Baked Chipotle Sweet Potatoes

This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution. I highly suggest it if you like spicy because it is! It definitely packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor ! If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now. This is certainly a new take on Sweet Potatoes because they aren’t sweet. I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy. Thanks Aunt Pammy.

Ingredients:

5 lbs.Yams or Sweet Potatoes

Kosher Salt ( about 1/4 to 1/2 cup)

Heavy Cream ( about 1 1/2 quarts)

Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets

Directions:

Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.

Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.

Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together

Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)

Place in 375 degree preheated oven for 45 minutes to an hour depending on your oven.

Potatoes should be somewhat set and browned on top when ready.

Enjoy! and Happy Thanksgiving

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, pasta, Uncategorized, vegetables, vegetarian

Tagged Aunt Pammy's Chipotle Sweet Potatoes, Hot and Spicy Sweet Potatoes, sweet potatoes recipe, Thanksgiving, thanksgiving recipes

Thanksgiving 2015

Posted on November 11, 2014 | 1 comment

Fully Baked Cremini Pumpkin Lasagna

Fully Cooked Cranberry Crisp

Magnolia Banana Pudding

Sweet and Spicy Nuts

Hurricane Sandy Cranberry Bread

Corn Bread Pudding

pre marshmallow topping

Michele’s White Chocolate Jumbo Macadamia Cookies

Butternut Squash Soup–No Cream

It’s right around the corner and before you know it November 26th is here and happening. It’s my most favorite holiday to celebrate with family and friends. So it’s November 17th and I think it’s time to lay down a few menu guidelines. I just returned from the most amazing trip to India and despite my jet lag I need to get it together. I have a few recipes I will want to be trying this year and am excited to experiment. I must have my” standards ” because there is always a collective “sigh” when something is missing from the buffet. I will try and post some new recipes in the next week or so . If anyone out there has any great suggestions for me please do email me, I’d love to see them. I can’t promise to make them this year but I will certainly try and look them all over. My menu is almost always the same and if you’ve been a faithful fan you’ve probably gotten to taste Karyn’s Cranberry Crisp, Corn bread Pudding, and my favorite stuffing just to name a few “oldies but goodies”. Check out the recipes on my blog: cookingwithcandi.com subscribe for free and fun and get my emails. Once you’ve successfully subscribed just enter a recipe into the search and that’s it! and go through my blog you may find something you want to add to your Thanksgiving Table that isn’t on this post. Hopefully this will be helpful in your planning your Holiday Meal. Look for some new recipes in enough time to try out for this year’s table.

Happy Cooking Thanksgiving 2015 and remember Gratitude not Attitude!

Thanksgiving 2015

for starters I always make my Sweet and Spicy Mixed Nuts. I have a few variations but they are always delicious and I try not to serve too many appetizers because it’s really an overwhelming meal.

I always do a Baked Brie served with Fig Jam and you know what? I buy it at Whole Foods and keep it in the freezer till I bake it, super perfect and you have to budget your time some how. Whole Foods makes a great one and I expend enough energy on the meal without doing this too.

Seasonal Salad: whatever you like and I have to say salad is really not necessary with all of the other sides. So use your judgement here . I love a simple green salad with some pears, nuts and my most favorite Mustard Vinaigrette which tastes just about perfect on any salad. Kale and Brussels Salad is great as well but a little filling.

Two Soups for Thanksgiving: Butternut Squash (no cream) always wins out in my family. My Pumpkin Lentil Soup is also super inviting . Both soups can and should be made ahead of time. I usually make it 3 days prior to serving , it can keep in fridge. You can also freeze it and just add some liquid when heating up. I also make a delicious Butternut Squash Soup with Chipotle Cream for a little twist on a standard.

Pumpkin Walnut Bread or Hurricane Sandy Pumpkin Cranberry Bread:

Cremini Mushroom Pumpkin Lasagna ( vegetarian), Ultimate Comfort Food Macaroni and Cheese ( vegetarian) and this year I may make a Roasted Vegetable Lasagna. Obviously you don’t need this choice if everyone is good with eating meat but if you’d like to offer a vegetarian choice one of these is perfect and can all be made ahead of time. Look for the Roasted Vegetable Lasagna which will be coming soon. I always add a pasta , don’t ask my why.

Stuffing that will be on our table: This is my stuffing that I always make. Look for it under this title. This is my tried and true. Worth the work.

Creamy Mashed Potatoes: when I’ve tried to eliminate I always get caught so they will be here again this year.

Candied Yam Souffle: East Peasy. Marshmallow Sweet Potatoes, Aunt Pammy’s Chipotle Sweet Potatoes which are nothing short of A-mazing!!

Fresh Cranberry Sauce, Karyn’s Famous Thanksgiving Cranberry Crisp ( also nothing short of amazing) and Joy’s Cranberry Sauce. If you haven’t made Karyn’s Cranberry Crisp you’re really missing out on something wonderful.

Fresh Green Beans with Lemons and Almonds

Roasted Brussels Sprouts

Corn Bread Pudding–this is a must , one of the best Thanksgiving recipes ever!

Roast Whole Turkey and a Turkey Breast: if you’re family prefers white meat a turkey roast is just perfection. We also have dark meat lovers so I do both.

Michele’s White Chocolate Jumbo Macadamia Cookies, Pumpkin Cheesecake The cookies will always make an appearance and I think this year an Apple Crisp is in order because Joel has made a personal request for this. Magnolia Banana Pudding is another strong contender.

Creamy Mashed Potatoes

Potatoes for Mashed Potatoes

Like I said just a guide line to help with your shopping, menus, and hopefully some new ideas for you. Enjoy and please do reach out if you have some suggestions.

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Posted in Holiday/ Thanksgiving Recipes

Pure Wow Dump Cake aka Chocolate Bundt Cake

Posted on November 10, 2014 | 1 comment

pre glaze

Heavier Type Glaze–same glaze just waited till cake was completely cooled down for a few hours. Yum!

post glaze but most of the glaze will disappear into the cake unless you make a heavier frosting type glaze.

I love a great bundt cake and I love that they are now calling Bundt Cakes Dump Cakes. You really just throw it all together and bake it! It’s so easy anyone can do it and look good doing so. I got this particular Dump Cake from a blog I love to follow–Pure Wow. If you haven’t gone on this site please do so and subscribe, it’s for all of us, something for everybody. I got this recipe and I have to say all of their recipes look so good and exciting! I made a change in that I added my vanilla glaze because I love a good chocolate cake infused with a glaze. It’s not really a frosting and it sinks into the cake which just gives it a little more “pure wow ” factor. I included recipe for my Vanilla Glaze. Thanks Pure Wow for the Pure Wow of this recipe.

Just go out and buy a really good Bundt Pan, it’s a worthwhile investment. You’ll also need a cooling rack while you’re at it.

http://www.purewow.com

Ingredients:

2 cups sugar

3/4 cup brewed coffee

2 ounces unsweetened chocolate

1/4 cup cocoa powder

1 stick unsalted butter

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup buttermilk ( I do buy low-fat buttermilk, if you can find it)

2 eggs — room temperature for baking always (unless otherwise specified)

1 1/2 teaspoons pure vanilla extract

Vanilla Glaze Ingredients:this is totally optional

2/3 cup of confectioners sugar

4 teaspoons whole milk ( and maybe a touch more)

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees.

Grease a Bundt Pan with non-stick spray ( I love Baker’s Joy)

In a medium size heat safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. You can heat in the microwave or on the stove top over a pot of simmering water ( about 5 minutes) that’s what I do. I mix occasionally until the butter and the chocolate are fully melted and the sugar dissolves.

In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine. I let the chocolate mixture cool just a touch first.

Now add the buttermilk, eggs and vanilla and mix with a spoon until the batter is smooth and fully combined.

Pour the mixture into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, 40- 50 minutes. I let the cake sit for at least 15 minutes and while it’s still warm I inverted it onto a cooling rack ( which is essential to baking , so if you don’t own one get one)

I let the cake cool completely before glazing it. The glaze will melt right into the cake. This cake was super light and super moist. I served with strawberries and it would be awesome with some home-made whipped cream.

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Posted in Baked Goods, Cake

Tagged Chocolate Bundt Cake, chocolate cake for beginners, pure wow bundt cake, pure wow dump cake

Pumpkin Soup – Happy Fall

Posted on November 7, 2014 | Leave a comment

Fall is here, and time to make soups, and hearty meals. Heartwarming and comforting is what comes to mind. This pumpkin soup is all of that–warm,sweet and savory all at the same time. It contains cream; and I do use heavy cream, you can probably substitute skim milk and let me know how that works out. I figure there are 8 servings and only 1/2 cup of cream in the total so it’s not too too terrible. You can also substitute vegetable broth for chicken broth for a vegetarian style soup. It’s a smooth delicious soup, and served with a nice green salad and some crusty bread, it’s awesome! Happy Fall.

Ingredients:

6 cups chicken / vegetable stock ( either one)

1 1/2 teaspoons kosher salt

4 cups ( 2 cans) pumpkin puree ( not pie filling – be careful)

1 medium yellow onion chopped

1/2 teaspoon dried thyme ( you can use fresh )

1 clove garlic, minced

1/2 cup heavy cream

1/3 cup maple syrup

5 whole black peppercorns, or a few grinds of the pepper mill

1 tablespoon olive oil

Directions:

Heat up 1 tablespoon olive oil in a nice deep soup pot ( Le Creuset) add chopped onion and saute till translucent, add garlic and 1 1/2 teaspoons salt. When onion is translucent add stock, pumpkin, thyme, maple syrup and peppercorns. Bring to a boil, reduce heat and simmer on low flame for at least 30 minutes uncovered.

With an immersion blender, ( if no immersion blender a regular blender or food processor will do, but then you need to do in batches of 1 cup at a time and let it cool down a bit)

Blend till well combined, and simmer for another 30 minutes, uncovered. Taste for salt, the peppercorns get ground up and taste wonderful but you may want to add more pepper. Stir in heavy cream and stir well. Pour into soup bowls and enjoy!

You may want to sprinkle some fried onion rings on top. If I am pressed for time I take the onion rings right from the container ( French’s ) makes the best type and add to the soup for a little more flavor and crunch. Not too much just a taste. Of course a great crusty bread with butter and a delicious hard cheese needs nothing else but the soup.

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Posted in Holiday/ Thanksgiving Recipes, meatless, soup

Tagged Pumpkin Soup for Fall, Pumpkin Soup with Maple Syrup

Home from Vacation

Posted on November 5, 2014 | 5 comments

At a Coffee Bean Plantation somewhere in the Andes, Peru.

Sitting on the Equator in Ecuador

Cooking with Candi at the outdoor market in Peru.

guinea pig right there in the middle . With local chicken and potatoes and salads.

Spinach Soup

Organic Garden at the Hacienda Zuleta, Ecuador. Quinoa which was discovered in Peru or Ecuador depending on who you ask.

Radishes being cleaned off at Hacienda Zuleta, Ecuador

One of our friends we met in the Galapagos just strolling along.

Zuleta Hike with a furry friend. Gorgeous.

Organic Garden at the Hacienda Zuleta.

Trek Day in the Andes on the way to Macchu Picchu

Just got home from the most amazing vacation to Peru and The Galapagos Islands in Ecuador. We trekked in Peru, saw Macchu Picchu, stayed at amazing places and ate amazing Peruvian and Ecuadorian Food. Some days during our trek we ate lunch in tents set up for dining and food cooked by local cooks, everything brought up there by mules! It was just delicious. There are some pictures of me at a farmers market in Peru before we started our trek and some amazing pictures of some wonderful dishes we ate in a most beautiful Hacienda that we stayed in outside of Quito, Ecuador after our trek to Macchu Picchu. It was located in a town called Zuleta and named the Hacienda Zuleta. It was a piece of heaven on earth. The most amazing thing about the food served in the Hacienda was that they had their own organic garden on their property and all vegetables, quinoa and fruits were from there. They have 4,000 varieties of potatoes! and the most delicious tree tomatoes which grow on a tree and are much more like a fruit than a regular tomato which grows in the ground. Plus there was delicious locally caught trout and local shrimp. The food was “home cooked” which meant that there was no chef just men and women from the local area who cook for the Hacienda and apply their knowledge of local cuisine and locally grown and raised food.

I am obviously in love with ceviche and after Thanksgiving will try to re-create a little of that magic in my own kitchen. I hope you enjoy this little taste of our trip and I am gearing up to share my November recipes for Thanksgiving and the Fall Season. Enjoy and let’s get cooking.

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Posted in travel diary

Tagged Ecuador, Peru, travel diary

Gallery

Hurricane Sandy Pumpkin Cranberry Bread

Posted on November 4, 2014

This gallery contains 1 photos.

Originally posted on Cooking with Candi:
Continuing on my Hurricane Sandy bender. Sitting in the house gives me an opportunity to get to some recipes that I haven’t had time to get to. I already purchased ingredients in the hopes…

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Creamy Butternut Squash Soup (no cream)

Posted on October 15, 2014 | Leave a comment

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

It’s definitely fall and my first soup of the season is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none. I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.

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

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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Posted in soup, vegetables, vegetarian

Tagged butternut squash soup, Comfort Food, Creamy Butternut Squash Soup with no Cream, soup, vegetarian

Chiffonade of Greens with Avocado and Red Onion in a Lemon Sherry Vinaigrette

Posted on October 13, 2014 | Leave a comment

Re-blog Monday from December ’11. A delicious and light easy salad which would be awesome as a light meal with any protein thrown in. I would think about placing a fried egg on top next time I make this! Make it a meat-less Monday by adding egg instead of meat. Yum! Enjoy!

Cooking with Candi

Sherry Lemon Vinaigrette ingredients

This salad is also from my cooking class with Karen Lee. I loved this salad. It was so delicious. Of course you probably have to love avocados and red onion but if you do, this is just an awesome delicious salad. Very easy, very few ingredients, and very few moving parts. Enjoy!

Feel free to add any protein into this salad. Chicken, shrimp, tofu, or even some chopped eggs. Recently I have been seeing a lot of poached or fried egg on top of salad. Yum! this one would be perfect with a fried egg atop! Give it a try.

Ingredients:

Salad:

1 bunch arugula (try to use organic if available; if you don’t have arugula, you can use escarole, endive, frisee or chicory)

1 bunch romaine or red leafy lettuce (you can throw in a little radicchio as well)

*use any combo of your favorite greens

1/2 cup…

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Posted in Uncategorized

Italian Wedding Soup with Chicken Balls

Posted on October 11, 2014 | 4 comments

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy. It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper all in a bowl and mix well with a fork. I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

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Posted in chicken, pasta, soup

Tagged chicken meat balls in soup, comfort soup, healthy and hearty soup, italian wedding soup, vegetables

Chicken Stew in One Pot

Posted on October 8, 2014 | Leave a comment

This is one of my go to meals when the weather turns a little cold and throughout the winter months. When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread, and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit us.

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time. If it’s made a few days ahead you may want to add the chicken broth to thin out.

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Posted in chicken, soup, vegetables

Tagged Chicken Stew, Chicken Stew in One Pot, Comfort Food, Healthy Eating

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Thanksgiving 2015

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Vanilla Glaze Ingredients:this is totally optional

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Salad:

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Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

Directions:

preheat the oven to 350 degrees put parchment paper on a cookie sheet.

For the Soup:

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*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

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