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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Posted in Baked Goods, dessert, fruit cobblers

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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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Roasted Cauliflower with Chickpeas – Vegan

Posted on May 24, 2013 | 1 comment

DSCN0013DSCN0019 DSCN0024DSCN0025I am still cooking my way through Gwyneth Paltrow’s new cookbook, ” It’s All Good”.  I have made a few recipes and this is the latest one. I love cauliflower, Dijon mustard and chickpeas, so how bad can this possibly be?

So so good, that’s how good.

I couldn’t get Joel to even touch it except to eat one chickpea and he refused to touch the cauliflower. Oh well, once again, he doesn’t know what he’s missing. This is a perfect side dish and very healthy, to boot. Completely vegan, protein packed and very filling. I’m certain it would be delicious with broccoli as well. Give this a try!

Thanks again to Gwyneth Paltrow for an amazing cookbook with lots of new recipes. It is all good!

Ingredients:

1 14 oz. can chickpeas, rinsed and drained and then dried in a kitchen towel.

1 head of cauliflower, outer leaves removed and discarded, cut into bite size florets.

3 tablespoons of extra virgin olive oil, plus 1/4 cup of olive oil

Kosher salt

1 tablespoon Dijon mustard–I love Maille brand Dijon Mustard for just the right bite, but any Dijon mustard will do.

1 tablespoon whole grain mustard ( if you don’t have whole grain , just use all Dijon) it just adds a nice texture and looks good.

1 tablespoon white wine vinegar

freshly ground black pepper

*sprinkling of about 1/4 cup of chopped Italian parsley

DIRECTIONS:

Preheat the oven to 400 degrees and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with the 3 tablespoons of olive oil and a big pinch of kosher salt. Roast, stirring now and then, until everything starts to brown up nicely, and the cauliflower is quite soft (about 45 minutes.)

Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil, and a few healthy grinds of black pepper. I didn’t think it needed more salt, the mustard was salty enough as was the cauliflower.  While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and if you like, add a little sprinkling of parsley.

Serve warm or at room temperature.

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Spicy Goan Shrimp- Never too old to learn something new continues

Posted on May 22, 2013 | 1 comment
Karen Lee in her kitchen with Goan Shrimp

Karen Lee in her kitchen with Goan Shrimp

DSCN0096DSCN0097DSCN0099DSCN0101I love taking cooking classes and while I’m back in New York I always try to get over to Karen Lee’s cooking class. Karen is so knowledgable, warm and friendly. Her kitchen on the Upper West Side of Manhattan is her home and all you can do is try and absorb as much as possible. At our last class we cooked many things and this was one of my favorites of the day. It’s hard to choose a favorite but this one definitely hit a chord with me. I couldn’t wait to make it for Joel because I knew he would love it. This shrimp dish is Goan cuisine , which consists of regional foods popular from Goa, located along the SW coast in India on the Arabian Sea.  You can control the spice, but just the way the recipe is written was perfect for us. Take a look at Karen’s blog and she is a wonderful caterer who works out in the Hamptons all summer. www.karenleecooking.com

I bought beautiful Equadorian White shrimp (under 15)  from a local fish store, Roslyn Seafood Gourmet which I think is wonderful and they cleaned and deveined the shrimp for me. I marinated for about 4 hours and if you can I’d suggest marinating for as long as possible, even overnight at least 2 hours so shrimp can absorb all that deliciousness. This marinade has a sweet and spicy kick to it. I also think it would make a wonderful appetizer.

Big recommendation on this recipe, and thanks Karen for a great class and a great recipe. This one is a real keeper.

Ingredients:

1 pound raw medium to large shrimp , I used under 15’s ( 15 to a pound) ask your fish man to clean and devein the shrimp, it will save you a lot of time and effort.

Marinade:

2 big cloves of garlic

2 slices of fresh ginger (about a quarter size each, and maybe 1/4 inch thick) I like a nice zing of ginger so I went a little heavier on the ginger . About 2 teaspoons at least once it’s chopped.

1 tsp. kosher salt

*chop the garlic and ginger together and mix with the kosher salt to make a fine paste

1/2 tbsp. rice wine vinegar

1/8 tsp. cayenne

1/4 tsp. ground turmeric

5 turns freshly ground black pepper in a grinder

1 tsp. brown sugar

1/8 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. cumin

1/2 tbsp. olive oil + 2 tbsp. olive oil for cooking

3 tbsp. white wine for de-glazing the pan

few squeezes of fresh lemon or lime

Directions:

Rinse and dry the shrimp. ( after you peel and devein them) if you’re smart you’ll ask fishman to do it. Mix all the ingredients for the marinade in a large bowl. Add the marinade to the shrimp and mix to coat well. I marinated for about 4 hours, try for at least 2 . You can do it overnite.

Heat a 10 -12 inch sauté skillet for 1 minute over high heat. Add 2 Tbsp. olive oil . Saute the shrimp for about 3 – 4 minutes on each side. Now I must say that the shrimp  took about 6-7 minutes, it really depends on the size of your shrimp for your cook time so watch for the shrimp to curl up and start to turn nice and pink. Nothing is worse than biting into undercooked shrimp, so make sure it’s cooked through even if you must cut into one. It should be opaque white inside.

Remove the shrimp from pan to a serving platter. I deglazed the pan with about 3 tbs. of white wine. You can squeeze a little lime or lemon juice in as well and let it cook down for a minute or so then pour marinade over shrimp and voila!

I served over basmati rice , sautéed spinach or any braised greens would be awesome as well.

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Lemon Yogurt Pound Cake/Macerated Berries

Posted on May 20, 2013 | Leave a comment

It’s a grey gloomy Monday in NY and this cake is a spot of sunshine on a plate. It’s bright , sweet and yummy and perfect for reblog Monday. Certain to brighten up even a miserable day. I originally posted this in July 2011. Keep this one for summer baking. It’s a winner.

cookingwithcandi's avatarCooking with Candi

DSCN4135Lemon Yogurt Cake

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me.  It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:

Ingredients:

1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Glaze:

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Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

Posted on May 17, 2013 | 1 comment

DSCN0069photoI was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale,  Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d like.  Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it. The inspiration for this salad and dressing comes from a blog I follow,  124 Park. Part of being a part of the blog culture I am exposed to some really wonderful blogs , I just wish I had the time to read all of them.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( lowfat is fine)

1 tablespoon whole grain mustard

1/4  teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing and mix salad adding dressing as needed.

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I love Cilantro, Lime-Cilantro Vinaigrette

Posted on May 15, 2013 | 2 comments

photo (4)photo (2)I often say how much I love cilantro, and I really do. Luckily for me, Joel seems to really like it, too. It’s a very strong flavored herb. I find people either love it or hate it with no in between. It’s not one of those herbs I would casually throw into food for a dinner party, because a lot of people really don’t like it…even if others really do love it. I like to err on the side of safety. If I really want to use it, I will ask my guests prior to the dinner party whether or not they like it. This is a pretty awesome dressing used on salads and fish, and it is especially interesting in a Mexican style salad! Very tasty and refreshing salad dressing. I posted the Green Goddess dressing the other day and this is a good alternative to that. I made this dressing for Cinco de Mayo and may I say that Joel loved it so much, he poured it on his salmon, extra on his salad, and even put it on his butternut squash! This behavior is especially crazy coming from the man who doesn’t eat green stuff and this dressing was as green as it gets! If you love cilantro like we do you’ll love this very easy salad dressing. Next time I make it, I am going to pour it all over my salmon too!

INGREDIENTS:

1/4 cup lime juice (2 small limes)
2 tablespoons white vinegar

1/2 bunch cilantro, chopped

1 tablespoon brown sugar

1 clove garlic, minced

1/4 teaspoon salt

3/4 teaspoon spicy brown mustard (like Guldens or Dijon; I used Dijon because I can’t get enough of that mustard!)

1/2 cup olive oil (you can use a light olive oil)

DIRECTIONS:

Combine lime juice, vinegar, and cilantro in a blender and blend till smooth. Add the brown sugar, garlic and salt, and again blend until smooth. Spoon the mustard in and while the blender is running, slowly pour the olive oil into the mixture in a thin stream until dressing emulsifies and ingredients are thoroughly combined.

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Veggie Frittata for Mothers Day

Posted on May 9, 2013 | 2 comments

This Mothers Day I am hosting a brunch for our family. This frittata is a delicious addition to any brunch. Of course we will also have Baked French Toast which is a brunch staple in this house, and lots of other tasty treats.   This is pretty delicious and a crowd pleaser. There is some prep involved so I cut up all the veggies the night before and leave them in little baggies in the fridge. I was ready to go the next day. Enjoy your Mothers Day from our house to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

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Strawberry Rhubarb Muffins- Rhubarb my new favorite food

Posted on May 8, 2013 | 7 comments

photophoto (8)photo (3)photo (2)I have never cooked with rhubarb before and every spring when I see those beautiful red stalks in the produce dept. I want to grab them up and do something with them. Well this time I was in Whole Foods grabbed a few stalks and made it my business to use it especially since they are only in season for such a short time.  I had a recipe for strawberry muffins so I added in some rhubarb. Yum! Really yum. I even tasted rhubarb raw which was super super tart tasting which is why I sprinkled sugar on the rhubarb and berries before I put in the batter. I am now going to make a rhubarb crisp and an upside down rhubarb cake that I have wanted to try. I think these may be on my table for Mother’s Day Brunch because they are delish and so darn pretty to look at. Of course I tasted one as soon as it cooled off enough to taste, and am in love with them. My new favorite food!

Made exactly 1 dozen muffins. Freeze up perfectly, just put in a Ziploc bag and take them out as you want them.

Ingredients:

1  3/4 cup flour

2 1/2 teaspoons baking powder

1/2 cup sugar plus a sprinkling for strawberries and rhubarb

3/4 teaspoon salt

1 egg, lightly beaten

3/4 cup milk, I used skim plus actually and it was perfectly fine . If I had planned a little better I would have bought whole milk or even buttermilk would be awesome.

1/3 cup vegetable oil

3/4 cup diced rhubarb , I know they have a frozen one but I used the fresh version because it is only in season for such a short while. Easy to dice, its like a rib of celery just cut down the middle and again, and dice up.

1/2 cup sliced strawberries

6 smallish strawberries, cut in half , for the topping

turbinado sugar for sprinkling on top, if you don’t have use regular old white sugar

Directions:

Preheat oven to 400 degrees. Sift flour, baking powder, sugar and salt together in a large bowl.

Combine egg, milk, and oil in a small bowl; stir into the flour mixture using a fork, and just until moistened. Do not overmix.

Slice strawberries and dice up rhubarb into smallish pieces. Take some sugar and just sprinkle over berries and rhubarb. I found rhubarb so tart it needed some extra sugar on it. Fold into batter .

Fill paper lined muffin tins 2/3 full with batter.

Sprinkle with turbinado sugar, and then gently press strawberry half on top of each muffin.

Bake until golden brown, about 20 – 25 minutes. Test with a cake tester or toothpick. When tester comes out clean they are ready.

Cool before serving.

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Posted in Baked Goods, fruit, muffins

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