Michele’s Ramon Noodle Salad – Perfect Summer Salad

Posted on June 15, 2013 | 1 comment

photoI have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it. We went to our friend’s house for dinner and Michele served this delicious noodle salad with just a little bit of a difference from mine but different and delicious enough that it’s worth the post for sure. So whether you love the other one or never even tried it this one is definitely worthy and will be a part of my Summer Salad Repertoire.  Michele is a wonderful entertainer and she did an amazing job that night and my parting gift was this recipe. Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute that dressing. Enjoy!

Ingredients:

1 cup of olive oil ( you can use a little less)

1/2 cup sugar

1/2 cup apple cider vinegar

2 – 3 packages slaw of any style or mix. Michele used 2 12 oz. bags broccoli slaw and one bag regular cole slaw (these bags of slaw are available in almost every supermarket now in the lettuce section) 3 bags will serve 12 nicely and there is enough dressing for 3 .

2 packages beef flavored Ramon noodle soup mix ( I know this is a bummer for the vegetarians out there)

1/2 cup sunflower seed kernels

1/2 cup slivered almonds

1 tbsp. soy sauce

Directions:

Prepare dressing by combining oil, sugar, vinegar, soy sauce and two flavor packets from soup mix. Whisk well and chill. Make the dressing early in the day and whisk it a few times throughout the day.

Before you’re ready to serve , crush the ramen noodles. Then combine slaws, seeds, almonds, and noodles.

Dress salad 10 minutes before serving. Put together the salad right before serving so everything stays crunchy.   Enjoy!

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Avocado Salad with Corn and Tomatoes and Lots of Good Stuff – Vegan

Posted on June 13, 2013 | 3 comments

DSCN0190 DSCN0195 DSCN0194 DSCN0199Most perfect summer salad and it is a vegetarian delight. totally vegan. I am not a vegan so I was grilling steaks for dinner and wanted to do a cold salad on the side. I had 2 beautiful ripe avocados on hand and all the ingredients for this yummy salad.  I had some fresh corn so I just brought the water to a boil threw it in and when it turned yellow took it out and threw it in a bowl of ice water to stop the cooking.   Of course I love  jalapenos , use your own discretion and this would be amazing without as well but it was kick ass with them.  You can make the salad ahead and let juices meld but don’t add the avocados till you’re ready to serve.  You can give them a little squeeze of fresh lime juice so they won’t turn brown so fast.  I like to serve salad at room temperature, you just don’t get the flavors when it’s too cold. It will keep in fridge for a few days, but you’ll have to take out the leftover avocado since it will turn brown. I cut this salad in 1/2 for the 2 of us. This easily will serve 6 as a side. By the way Joel took a bite but too much healthy stuff going on in here for his liking, although he’s gotten better he’s not quite up to this yet, it’s OK because there was more for me with leftovers.

I was inspired for this recipe from the Barefoot Contessa recipe for Guacamole Salad. The corn was my idea.

Ingredients:

2 cobs of fresh corn ( cook and then shuck corn off the cob) if no fresh corn available use frozen . I use frozen when I have to and 1 small bag is usually sufficient. The frozen corn will defrost very quickly so just take it out and when you mix in with other ingredients it will start to completely thaw by the time you’re ready to serve. You want to serve at room temperature anyway.

1 pint grape tomatoes , halved

1 yellow bell pepper, seeded and diced into small pieces ( app. 1/2 “)

1 15 oz. can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced fresh jalapeno peppers, seeded ( app. 2 small jalapenos) use at your own discretion . Remove Seeds

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice ( 2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced fresh garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled and cut into small cubes.

Directions:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper. Pour over the vegetables. Toss well. In the meanwhile cook the corn , bring water to a boil throw in for a few minutes to turn bright yellow, then I throw in a bowl of ice water for a few minutes to stop the cooking and lock in flavor and color. Then remove corn from cob. I let the salad sit for about an hour before adding avocados into the salad. Just fold avocados into the salad when you’re ready to serve. Check for seasoning and serve at room temperature.

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

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Kale and Quinoa Salad – Summer Salad Perfection

Posted on June 10, 2013 | Leave a comment

It’s re-blog Monday and this has got to be one of my most favorite salads of all time. It is also one of my most popular posts. You can be flexible with the ingredients and use what you like , this is the way I like it best. It’s a summer winner and really great for the whole year round and so darned good for you. Enjoy!

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I love Quinoa and I love Kale. I saw this recipe on Dana Slatkin’s Beverly Hills Farm Girl site,  it is a delicious healthy recipe which I highly recommend . I made a few changes in some of the ingredients I added. You can add or substitute to your heart’s content. I used her recipe for salad dressing, as I am always looking for new ways to re-invent the “wheel”. This dressing is very tasty and I highly recommend but any of the vinaigrettes that I have posted on here will do just fine. It is the summer , time to kick back and enjoy life. Part of enjoying life is eating, and eating well. I made this for dinner last night and even Joel took a taste, which is shocking. I don’t think it’s his favorite but it certainly is one of mine. It’s worth the effort and I plan on eating…

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Lemon Blueberry Loaf Cake

Posted on June 7, 2013 | 4 comments

photophotoDSCN0186I am clearly obsessed with everything blueberry and everything lemon. So a loaf cake with both was most definitely in order.  It doesn’t get much better, yum! I had a lot of lemons in the house and this took 3 large lemons to get the right amount of zest. I ended up with 2 lemons that look naked without their peel, but I am certain I will find some use for them. This really is a delightful combo and how perfect for a quick loaf cake. I will probably freeze this cake for a later use. You can even cut in half and eat part of it now and freeze the rest. I am a big fan of freezing baked goods, as long as you wrap them well and don’t keep frozen more than 3 months. If you’re in the market for another new recipe for blueberries, here you go. Happy Cooking.

INGREDIENTS:

1/3 cup softened butter

1 cup white sugar

3 large lemons (You’ll need the zest of 3, juice of 1 whole lemon for cake and 2 tablespoons of juice for the glaze)

2 eggs (room temp. is always perfect)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (I used Skim Plus)

1 cup fresh blueberries, washed and dried and sprinkled with a little flour so they won’t sink to the bottom of the cake

1/4 cup sugar

*you’ll need an 8 x 4 loaf pan

DIRECTIONS:

Preheat oven to 350 degrees.

Grease and flour an 8 x 4 loaf pan.

In a medium bowl, cream the butter and 1 cup sugar until light and fluffy. ( I used my Kitchen-Aid Mixer) Add eggs, and beat well. Mix in the juice of 1 lemon. Add the dry flour mixture, alternating with the milk. Fold in the lemon zest and the blueberries. Pour into prepared 8×4 loaf pan.

Bake for 60 to 70 minutes, or until a cake tester ( toothpick) inserted into the cake comes out clean.

For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm not hot.

I let completely cool and then I froze it for when I would want to serve it.

It was super moist and delicious.

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Posted in Baked Goods, bread, Cake

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Pan-Fried Salmon with Green Goddess Tzatziki

Posted on June 6, 2013 | Leave a comment

photo (3)DSCN0105Just a wonderful weeknight dinner using Salmon right on the stovetop. Really delicious Tzatziki which is so super easy to make, it’s super fresh tasting and the herb flavor really comes through.  I have many different sauces that I make and a few different tzatziki sauces as well but this is what I did this time.  Original recipe comes from Giada De Laurentiis .  I played around with a few ingredients  but definitely got my inspiration for this one from her. It helps to have a fish spatula for flipping over salmon which I learned from my cooking classes with Karen Lee. Tzatziki sauce can be made a day ahead and chilled in the refrigerator. There will definitely be left over sauce , you’ll have enough sauce for at least 6 pieces of salmon. It makes for a delicious dip as well, and great served with grilled chicken.

Ingredients:

2  7 oz. salmon fillets, about 1 inch thick, skin on

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

Tzatziki:

1 cup plain Greek Yogurt ( 2% fat)

2 tablespoons mayonnaise or vegenaise

1/3 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon – I had trouble finding fresh tarragon so I had to add dry tarragon. I used about a teaspoon of dry, I would have really liked the fresh but couldn’t find it that day.

1 tablespoon white vinegar, you can use white wine vinegar as well

1/4 teaspoon kosher salt, plus you may want extra at the end for taste

1/4 teaspoon freshly ground black pepper, you may also want to add more of this as well

1/2 an English hothouse cucumber, seeded ( app. 1 lb)

Directions:

For Tzatziki:

Combine the yogurt, mayonnaise, basil, chives, tarragon , vinegar , salt and pepper in a food processor. Blend until the herbs are finely chopped and sauce is a pretty pale green. Scrape the sauce into a bowl.

Coarsely grate the cucumber using the large holes of a box grater onto a paper towel lined plate, pat dry and let it sit out and air dry for a few minutes. I used my mini processor and then let it dry on paper towels for a few minutes.  Then mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made one day ahead if you like.

For Salmon:

Pat dry the Salmon with some paper towels, then sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned side up , till it turns a golden brown, about 4 – 5 minutes depending on thickness of salmon. Flip the fish ( if you have a fish spatula this will be easier) and cook for another few minutes until done. It really all depends on the thickness of your fish. You’ll definitely need to turn on the exhaust fan for this one.

Serve warm, at room temperature or even chilled with the tzatziki. Yum! I served with roasted asparagus .

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Cold Noodles with Sesame Sauce (Jewish Girls can cook Chinese Food too)

Posted on June 3, 2013 | Leave a comment

Re-blog Monday is here and this dish should be on your summer menu. The sauce can be made the night before, and it’s so worth it. It is always a hit. This is a perfect vegetarian side dish left the way it is. If you like you can always add shredded chicken / grilled shrimp and make it a main dish. This one is a keeper!

cookingwithcandi's avatarCooking with Candi

FullSizeRenderThis is one of my old tried and true recipes. Perfect for a large get together and totally tasty. There are a lot of ingredients but it is very easy to put together and it’s always a hit! I made the sauce a day ahead which I highly recommend doing, it gives flavors a chance to really come together.  I had all the ingredients in the house and day of I will cook the noodles and mix together. If making sauce ahead of time , take it out of refrigerator and let the sauce sit at room temperature before mixing with noodles. I used 1 teaspoon of cayenne, but because I wasn’t sure of everyone’s taste buds for hot and spicy I left out the chili oil. If you want it spicier you can always add some hot chili oil, or more cayenne pepper.  You can actually make the sauce a few days ahead…

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Quinoa Salad with Roasted Eggplant and Apples – Mustard Vinaigrette

Posted on June 1, 2013 | 2 comments

Always looking for new ways to incorporate quinoa into my salads, I decided to make it with roasted eggplant, apples, cranberries and nuts. The inspiration came from Giada de Laurentiis. I made a few changes to the original recipe, including the dressing.   I served it with my mustard vinaigrette that I already had ready in the fridge and wanted to use up. This salad was crunchy and yummy.DSCN0108DSCN0119

INGREDIENTS:

2 cups vegetable broth (or you can use chicken broth)

1 1/4 cups whole-grain quinoa – I love organic quinoa but you don’t have to use organic.

1 lb. eggplant, unpeeled, cut into 1/2 inch cubes

3 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large apple (whatever you have on hand,) unpeeled, cored and cut into small chunks

3/4 cup roasted salted sunflower seeds

1/2 cup dried cranberries

1 large bunch of baby kale, arugula or watercress (use whatever lettuce you would like)

Mustard Vinaigrette: aka my favorite dressing of all time

this is always my go to dressing and it keeps for at least 3 – 4 days in the fridge in an airtight jar. Best made in a mini food processor or blender type of machine.

3 tablespoons champagne vinegar

2 small cloves garlic

1 egg yolk ( if you are opposed to this you can substitute with a tablespoon of mayonnaise, I always use the egg yolk)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 cup good olive oil

1 heaping tablespoon Dijon mustard

In food processor or whatever you’re using, first put garlic and chop it finely , then add all other ingredients except for olive oil. Give it a few whirls till it’s combined then slowly add olive oil mixing as you go till it is all creamy looking. It is awesome on any salad.

DIRECTIONS:

Place an oven rack in the center of the oven and preheat to 400 degrees.

Meanwhile, bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa just stand, covered 5 – 10 minutes. Cool and fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with vegetable oil spray and toss the eggplant with 3 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the sheet. Roast until eggplant is tender and browned, stirring once, total time about 30 minutes.

I cut up apples and gave them a good squeeze of fresh lemon juice so they wouldn’t brown.

Transfer the quinoa to a large bowl, fluff with a fork. Add the eggplant, apples, nuts and cranberries. Toss with some of your favorite dressing to blend. Spoon on top of your favorite lettuce and serve.

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Posted in Healthy Cooking with Candi, Salad

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Banana “Ice Cream” not really – Vegan and Non-Dairy

Posted on May 29, 2013 | 3 comments

DSCN0173DSCN0181DSCN0175DSCN0182DSCN0184Now you all know how very much I love bananas and I also love nuts. My favorite snack is unsalted roasted almonds. I always eat them after the gym and just love to have a handful as a snack. When I first saw this recipe in Gwyneth Paltrow’s new cookbook, “It’s All Good” I was struck by how wonderful this would be for all the vegan non-dairy eaters out there. So it’s not really ice cream but will satisfy that craving for something smooth , sweet and crunchy. A little salty and a little sweet. I decided to give it a whirl and it’s a keeper for sure. This one’s for you Chloe, hope you enjoy it. There is no refined sugar in this and it tastes delicious, just the right amount of sweet but you gotta love bananas. Of course you can omit the nuts. Sugar free and Dairy Free.

Thanks again Gwyneth for this wonderful cookbook.

Ingredients:

4 ripe bananas, peeled and sliced into thin rounds

1/4 cup finely chopped roasted (unsalted) almonds

2 teaspoons plus 2 tablespoons good-quality real maple syrup, divided (don’t use maple flavored syrup, use the real deal. The difference is remarkable)

a pinch of coarse sea salt

1/2 cup unsweetened almond milk

1 teaspoon pure vanilla extract

Directions:

Peel and slice bananas and place in a single layer on a baking sheet lined with a silpat sheet or wax or parchment paper. Once the slices are frozen, use them immediately or keep in a Zip-top plastic baggie or airtight container in the freezer for up to a month.

Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of sea salt and set it aside.

Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of the maple syrup, and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. Don’t worry if the mixture is not totally smooth at first – once the bananas start to soften and defrost in the processor it will start to take shape quickly. What I did was added in the nut mixture to my “ice cream” and it was really really good like this. If you don’t want the nuts , you can omit or use them as a topping.

Spoon the banana “ice cream” into bowls immediately and sprinkle each with a bit of the almond mixture.

* I did freeze some of the ‘ice cream” that was left over. I think it’s best right out of the processor or just let it defrost for a while and let it get soft when you take it out of freezer. I must say it was delicious straight out of the processor.

Enjoy!

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Happy Memorial Day Blackberry Cobbler

Posted on May 27, 2013 | 1 comment
before cobbler gets baked , with biscuit topping

before cobbler gets baked , with biscuit topping

finished product - Yum

finished product – Yum

photo (3)

I saw these amazing blackberries at Whole Foods and had to buy them. They are nothing short of amazing right now. I have posted numerous blueberry cobblers , etc. Today is a version of my blueberry cobbler made with blackberries, and an opportunity to write up another recipe and wish everyone a wonderful Memorial Day weekend. Whatever you have going on  stop and think about all the very brave men and women who have served our wonderful country and continue to serve and protect every single day.

Enjoy the unofficial start of the summer season! We finally made it.

Ingredients:

1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried

1 tablespoon arrowroot or cornstarch

2 tablespoons fresh lemon juice

1 cup all-purpose flour

3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk or you can use low-fat buttermilk

3 tablespoons unsalted butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees.

In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently  Set aside.

In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the moundful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.

Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.

*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)

Happy Cooking and Happy Memorial Day from my kitchen to yours.

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Baked Salami – Again – Great Appetizer

Posted on May 26, 2013 | 5 comments

024 (2)023 (2)cookingwithcandioct17 119Without a doubt this is my most popular post.  I can’t really quite figure it out but who am I to argue? It’s truly A-mazing, really delicious and everyone loves it so maybe that’s why.  I have already re-blogged it and decided to re-post it again. Hold on to this one it’s really an Oldie but Goodie.

This recipe is for a small salami, but you can just double up ingredients for a larger one.

Ingredients:

1 Kosher Salami

1/2 cup Marmalade or Apricot Jam

2 Tbsp. Brown Sugar

1 Tbsp. Dijon Mustard

Directions:

Preheat oven to 375 degrees. Score into Salami, cutting into narrow slices but not completely through to the bottom. Salami will stay intact, just cut almost to the bottom. (see photos)

Mix all ingredients together and spread on salami making sure to get inside the cuts,  place on a sprayed baking sheet or aluminum foil ( make sure you spray well, this will be sticky) and cook for about 1 hour to 1 1/2 hours. Serve on a plate with sliced pumpernickel or rye bread . Party Pumpernickle sliced bread is perfect with this since it’s already sliced and comes in a package ready to go, sliced rye bread cut in smaller pieces is also great.  Put a little Honey Mustard or Dijon Mustard or both in ramekins along with Salami.

This is a big hit. Be prepared to have nothing left over.

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