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Spicy Stir-Fried Asparagus with or without chicken/shrimp
This recipe caught my eye in the NY Times cooking section . The spicy part was what intrigued me the most. I usually make stir fry with a variety of ingredients and use sesame oil. This recipe calls for vegetable oil, and I just used 2 tablespoons. You may need to add a little more oil, so add as needed. I made this with just asparagus and brown rice, and chicken. It would be great with shrimp as well. I highly recommend it both ways, and now that the asparagus is so sweet it’s the best time. I have to admit I used a lot of seeds from the jalapeno and it was kick ass, you can remove most of the seeds of the jalapeno and just chop up the pepper, or any other fresh hot chile ( serrano). If you don’t like it spicy , omit the pepper all together and add whatever other ingredients you would like. This meal came together very quickly. We both enjoyed, although Joel didn’t touch the asparagus . I also sprinkled chopped fresh cilantro in mine, I love cilantro. The flavors of the ginger , garlic, jalapeno and cilantro were divine. 
*if you want to keep it vegetarian ( vegan) omit the chicken and you’ll only need 1 tablespoon of oil
Ingredients:
1 lb. of asparagus (medium asparagus is fine), cut into pieces . I cut each piece into thirds. About 2 inches long.
2 tablespoons vegetable oil, divided (one for asparagus and one for chicken should be sufficient)
1 lb. chicken breasts (appr
ox. 2 pieces and I cut them up into small pieces)
Kosher salt and freshly ground black pepper
1 tablespoon grated fresh ginger
1 clove garlic minced
1 Serrano or other fresh hot chile, finely chopped. (Rule of thumb with peppers: the less seeds the less hot, so remove the seeds if you don’t like spicy or you can also just omit the pepper altogether. If you do that, use rubber gloves when handling peppers, and don’t touch your eyes or nose or anything until you wash your hands, and or remove gloves.) I used jalapeno, easy to get a hold of but any hot fresh pepper will do.
*if you’d like you can add fresh chopped cilantro, basil. I used cilantro because I love it. This is totally discretionary. I love cilantro
Directions:
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths. (Do that after you’ve sliced asparagus in half lengthwise.) After you cut up the chicken, place in a bowl or on a plate, salt liberally, then add pepper to your taste.
Next, in a wok or cast iron skillet (or any skillet you have on hand), heat one tablespoon of oil until very hot, add the chicken and cook until chicken browns up nicely (should be about 5 minutes total). I then remove the chicken, place in a clean bowl and cover with aluminum foil. Make sure you have enough oil, if need be, add more. Then add the asparagus, season generously with salt and pepper and stir well. (Make sure your vent is on or your smoke detector will go off.) Make sure the asparagus is well coated and glistening with oil. Cook over high heat for about 1 minute. You want the asparagus bright green. Add the garlic, ginger, chile and chicken and stir fry to heat the chicken thoroughly (probably about a minute or two).
* If you’re adding shrimp, cook it first (like the chicken), then just follow the same directions. Shrimp will probably take a little longer depending on the size of the shrimp.
If you want to add herbs, add them right before serving. Place over rice or just plate it up. Very tasty for sure.
*this will serve 2 – 3
Summer Sangria on the Light Side
Michele’s Table
Corn on the Cob
This is a light cool drink for when the weather turns warm. Sangria and Summer! Perfect to make for a large crowd, easy as could be and light because it’s made with sugar free Lemonade . I remember making Sangria and it was messy and required a lot of different ingredients plus a lot of sugar. My friend Carol has been making this for years and I have called upon her many times to re-create this Sangria. It can be made with white or red wine. It makes 2 quarts without ice, so that goes a long way . You can cut up whatever fruit you like , peaches are beautiful , oranges, apples, pears, strawberries whatever you like. I like to make the Sangria in the afternoon just so the fruit gets the full flavor of the wine and marinates for at least a few hours. It’s not critical though. I think you’ll like this one. Again, thanks Carol so much for sharing and promise I won’t annoy you anymore now that I have it written down . The pictures here are from a bbq we went to at our friend’s house and it was just beautiful and the food was awesome, Michele made my Summer Crisp, and Kerri’s Krunchy Salad! not to mention all the other wonderful food she made, she always does an amazing job!
Kerri’s Crunchy Salad done Michele’s way
It was a great night and thanks again Bob and Michele.
Ingredients:
1 Bottle Wine Red or White ( I used Pinot Grigio but you can use whatever you like or have) I wouldn’t use a very expensive bottle for this.
1 Bottle Club Soda ( not the very large bottle ) 1 quart bottle
Fruit of your choice , peaches , pears, oranges, nectarines, apricots, apples ,etc. I slice into thin slices which are easy to eat . Slice them up and eyeball it. Whatever you like, I used peaches, apricots, apples and oranges .
1 packet Sugar Free Wylers or Crystal Light Lemonade , I use Yellow Lemonade for White Wine and Pink Lemonade for Red Wine
You’ll need a 2 quart pitcher, I use a nice glass pitcher . It can be kept for a while in fridge in a plastic 2 quart container. Sometimes for a very large gathering I make an extra one and keep in refrigerator without the fruit, just as a back up.
Directions:
Cut up fruit into slices/pieces for Sangria. I take a 2 quart pitcher pour in the bottle of wine, put in the packet of Wylers or Crystal Light, add the Club soda almost up to the top of the container or pitcher leaving room for fruit, so you may not need whole bottle . Add fruit and Stir, I usually add the rest of the club soda after fruit goes in . Put in refrigerator and let flavors meld together for a few hours and get cold. Serve in glasses with ice, you can add additional fruit like raspberries at the time you serve. It’s delicious , refreshing, low in calories and did I mention super easy???
Posted in alcoholic beverages, Sangria
Tagged Light Summer Sangria, Sangria, Sugarfree Sangria, Summer Sangria
Tomato Feta Salad
I call this “summer salad” but it’s really a wonderful salad any time of year. I love the salty taste of feta with tomatoes, and a wonderful combination of Middle Eastern spices called Zahtar .
Try and find this wonderful blend of spices–it will add wonderful flavor to a very simple meal. I like this salad with avocado because I like everything with avocado. It’s optional, as are the olives. This is a beautiful salad served all year but there is something about it that shouts summer, BBQ, and warm nights. The tomatoes are so beautiful right now, especially the heirlooms in all those beautiful colors go and grab some from your local farmers market or road stand. Excuse the picture, it’s fuzzy but you get the picture. It’s a greek salad without the lettuce. A perfect side dish salad to go with any meal. Beautiful with a piece of grilled fish. Enjoy!
4 large tomatoes , try and go for those beautiful heirloom tomatoes or just some beautiful local ones. (about 1 1/4 lb.)
Za’atar Spice
1/2 red onion
4 ounces (give or take) feta cheese (try to get as good a cheese as possible. I just crumble it up over the salad, but if you prefer cubes you can go that way)
Extra virgin olive oil
freshly squeezed lemon juice (about 1/2 lemon should do it)
1 tablespoon Zahtar
slices of cucumber (I love the seedless persian ones but any kind will do)
1 avocado, sliced
fresh basil
black olives, pitted
Slice the tomatoes as thinly as you can and arrange on a large round serving platter in overlapping circles.
Put cheese over the tomatoes (this is why I crumble it or use a grater). I then drizzle olive oil over tomatoes generously but not too generously–probably about 1/2 tablespoon. I then place the avocado and cucumbers around the platter and add the black olives. Just make sure you get a drop of olive oil on all the tomatoes. Now, sprinkle the 1/2 lemon juice all over the salad. Sprinkle with kosher salt and freshly ground black pepper. Dust the tablespoon of Zahtar over the salad. You’re good to go. Have a wonderful weekend.
Posted in Raw, Salad, vegan, vegetables, vegetarian
Tagged feta and tomato, Greek Salad no lettuce, Tomato and Feta Salad, Tomato and Feta Summer Salad
Happy Anniversary CWC (Cooking with Candi)
Picture my 2-year-old Grandson took of me!
Is it a birthday or an anniversary? I’m not really sure but one year ago I started this blog and I didn’t really know what my intentions were in doing so. I know that I really hoped for a reading audience. I also wanted a place to chronicle all of my recipes. And eventually, the blog just sort of blossomed. I am so happy that I actually have followers who seem to be genuinely interested and engaged, my daughters have a place to go for my recipes without having to track me down and hope I have it in my brain. It’s all right here at their fingertips. Here I am at 176 Posts and still going strong! Every week I ask myself: How am I going to think up new recipes? But it always seems to just come to me and it’s lucky for Joel because he is truly the recipient of many a meal. Isn’t the Internet amazing? I wish I had it when I was younger. I still get a kick every day when I check my blog to see my stats and see how many people are actually reading it! Even though I can’t see who is reading,
I can see how many people have hit on it. I love all my subscribers. You all give me a reason to write, and I love when I run into one of you and you tell me how much you enjoy the recipes and reading the blog! Thanks again for making this labor of love worthwhile. Please continue reading and leaving me feedback–it means so very much to me.Candi
Asparagus – a love affair
When it comes to eating asparagus it’s a true love affair for me. I love them whole, chopped, sauteed, roasted, on their own, in a soup, you got the feel. Because it’s been so warm here on the East Coast we are seeing an abundance of this wonderful vegetable. Yes of course asparagus are available almost all year round due to global shipping, but are they as delicious as they are right now ? no, right now they are wonderful and sweet tasting. It’s worth holding out for regional produce, it really means spring has sprung to me. This recipe is delicious, tasty and will make a great salad starter, a great side dish, and a lovely luncheon main dish. I actually made this for myself , didn’t think Joel would touch it. It was so delicious and tasted like spring in a bowl. This is a light lovely salad. Quite good if I do say so myself.
Ingredients:
1 1/2 pounds medium or large asparagus spears
2 large eggs – chopped finely
app. 1/2 pint grape tomatoes ( however many you would like) cut lengthwise or smaller
Dressing Ingredients: mustard vinaigrette
1 small shallot, finely diced
2 tablespoons red wine vinegar
Kosher Salt
Freshly Ground Black Pepper
2 tablespoons Dijon Mustard
1/4 cup extra virgin olive oil
Directions:
Snap off and discard the bottoms of each asparagus spear. If asparagus is particularly tough , peel the lower ends with a vegetable peeler. If the stalks are medium size they don’t require peeling.
Bring a medium saucepan 1/2 filled with water to a boil, carefully add the eggs and simmer briskly for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Let cool down, shell the eggs and set aside, I put in the refrigerator for the time being. Sometimes I make the eggs earlier in the day, or the day before, and just leave in fridge hard boiled and shell them when I’m ready to eat them.
To make the vinaigrette; in a small bowl, place the chopped shallots, vinegar and a pinch of kosher salt. Let shallots soften up in the vinegar for 5 minutes or so. Whisk in the mustard, then whisk in the olive oil slowly , dressing will start to thicken. Taste for salt and pepper.
In a large soup pot bring 4 qts. of water to a boil ( make sure water is well salted) Bring to a rolling boil. Add the asparagus and cook for about 3 – 5 minutes, until bright green and just done. Remove asparagus with a large strainer and spread out on a clean dry kitchen towel. I cooked for about 3 minutes, the minute they turn bright green, I take them out. You don’t want to overcook these beauties..
To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. I roughly chop the eggs, or if you prefer quarter the eggs. Sprinkle with fresh chives. What I did tonite was get mixed salad greens, chop up the eggs, cut up the asparagus, slice the tomatoes, pour dressing on and it was a beautiful spring salad . It would also be great with tuna fish, anchovies, shrimp, chicken etc. Whatever you’d like. I also think black olives would be awesome.
This will nicely serve 4 – 6 as a side salad. You can adjust to your liking, use less eggs, more asparagus or less asparagus. If you don’t want to use tomatoes, don’t, I love the tomatoes with the chopped eggs. I used 2 eggs but original recipe calls for 4.
Posted in vegetables, vegetarian
Another Classic Ragu Bolognese (Meat Lovers only)
clean plate club for sure
Joel was riding a 100 mile bike ride the next day and that meant an early night at the Kolen House. I thought I would try out this Bolognese ( Meat Sauce) and what a perfect dinner for him. I was not riding but love it and to hell with the calories, (which I’m sure are way high) sometimes you gotta just run with it. right? I have posted my other bolognese recipe (delish bolognese) but this one intrigued me because of the red wine and simmered milk. I am using fresh fettucine I was able to buy today. I don’t make my own pasta, but will have to attempt that someday. In the meanwhile I was able to buy it and would suggest using as fresh as you can get. If not it’s obviously fine, and just use a fettucine or tagliatelle type pasta. This sauce cooks for a while, so plan it out, make it on a day that you’re home for a few hours and can cook it. It’s perfect to make a head of time as well. This can be made 2 days ahead. Keep in fridge till ready to use . Rewarm it in a saucepan at a very low heat. I have also frozen it, and it came out perfectly, you just may have to add a little broth or pasta water. If can also freeze the sauce, which I’ve done numerous times. This recipe was from one of our trips to Italy converted to US measurements for me I happen to come across it , and I am so happy that I did. Enjoy! I am fairly confident you will.
*this will nicely serve 4 people, or 6 as a side dish.
Ingredients:
2 tablespoons extra virgin olive oil
1 1/2 cup finely chopped onions ( spanish) app. 1 large onion or 2 small should do it
1 cup finely chopped celery ( app. 2 stalks)
1 cup finely chopped carrots ( app. 2 large carrots)
6 oz. ground beef ( try to get 85/15 if available, you don’t want it too lean)
6 oz. ground veal
3 oz. diced pancetta
1/2 cup dry red wine ( I had a Pinot open so I used it and drank it while I cooked)
3 cups Chicken Stock, divided into 2 1/2 and 1/2 cup ( if you’d like you can also use Beef Stock) I used Chicken Stock
3 Tbsp. Tomato Paste
1 cup Whole Milk ( yes I used whole not skim please)
1 lb. fresh egg fettucine or tagliatelle if available. If not use boxed, no biggie
kosher salt and freshly ground black pepper to taste
Finely Grated Parmesan ( fresh always best)
Directions:
I sprayed pot with cooking spray to make clean up easier. Heat oil in a large heavy pot( Le Creuset once again) over medium high heat. Add onions, celery and carrots. Saute until soft, about 8 – 10 minutes. Add beef, veal and pancetta; continue to saute, breaking meat up with the back of a wooden spoon until nice and browned, I did it for about 15 minutes. Add wine; boil for 1 minute, stirring often and scraping up all those delicious brown bits as you go. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to as low as you can and gently simmer, stirring occasionally for 1 1/2 hours. Taste for salt and pepper.
Bring milk to a simmer in a small saucepan; when it simmers add to meat sauce. Stir well, and cover pot with lid slightly ajar and simmer over low heat for another 45 minutes or until the milk is fully absorbed.
Cook pasta according to directions, remember to salt water well. I go for al dente. Drain, reserving some pasta water ( at least 1/2 cup) I then transferred ragu to a large skillet, over low heat added the cooked pasta and toss to coat. If it seems to dry stir in a little of the reserved pasta water, dribble it in. Place in bowls and serve with freshly grated Parmesan Cheese.
Chicken Piccata – simply done
We went to the movies the other day in the late afternoon. We saw “Darling Companion” , cast was great and I’ll go see anything with Kevin Kline and Diane Keaton, directed by Lawrence Kasdan. Didn’t feel like going back out to eat dinner, so looked what I had in the house. I happen to have 1 package (a little less than 1 lb. of thin chicken cutlets) , lemons, flour, chicken stock, capers, and I even had fresh parsley! ( which if you don’t have is no biggie) I had mushrooms in the fridge, so decided to cook them up as well, with rice pilaf we were good to go. What I couldn’t believe was how quickly this meal assembled and how beautiful and delicious it was. In about 45 minutes we were sitting and eating, the kitchen was a disaster but the meal was great! Originally inspired from Giada de Laurentis, thanks Giada.
Cooking Notes for Doubling Recipe:
This recipe served the 2 of us generously, I made this with about 1 lb. of thin sliced chicken cutlets, you’ll have to play with amounts if you double.When you do double don’t double capers, I would increase chicken broth , lemon juice, olive oil, and I would increase butter and olive oil but just as I needed, you’ll be able to tell when you cook up the first batch of chicken, you’ll add butter and olive oil probably for the third batch of chicken . Add as needed, a little at a time.
Ingredients:
1 package of thin sliced chicken cutlets (as close to a pound as you can get)
Kosher Salt and Freshly Ground Black Pepper
All purpose flour, for dredging ( just put flour on a plate ,there is no set amount , if you need more add as you go) to dredge just place cutlet in flour on both sides, and shake off any excess
2 Tablespoons unsalted butter
3 Tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, drained and rinsed off (most capers are sold in brine or salt, buy the brined ones) and just put in a small strainer and rinse off before adding.
a sprinkling of fresh parsley , chopped
Directions:
Season chicken cutlets with salt and pepper. Dredge chicken in flour and shake off any excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter and 3 tablespoons olive oil. When butter and oil start to sizzle up, add chicken (as much as you can in pan with plenty of room around each piece) you can do it in as many batches as necessary. It took 2 batches for me. Make sure the chicken browns up nicely, so let it sit for at least 4 minutes on each side. If pan is hot enough this should be good, be careful not to burn oil. Remove chicken from pan and place on a plate when it is finished.
Into the pan add the lemon juice, stock and rinsed off capers, and bring to a boil, scraping up brown bits from the pan for extra flavor. Lower heat to a simmer and place chicken back in the pan, mine all fit because it was just 1 lb. If you need to you can do this in 2 steps for more chicken, you will do this for a few minutes on each side, just to get sauce on both sides and make sure chicken is cooked through. I then plated chicken, gave the sauce in the pan a good whisk, and poured a little sauce over chicken and I garnished with very thin slices of lemon and fresh parsley. I served with rice and mushrooms, and would have been perfect with asparagus, but no time and didn’t have in house.
Cacio E Pepe – Cheese and Pepper Pasta – Perfection in a Bowl-4 Ingredient Pasta
This is restaurant worthy pasta, made in a saute pan, 12″ size would be perfect . This pasta has very few ingredients and you probably have all of them in the house . When I am not sure what to make and I really don’t feel like going out, this is up there with my “go to ” meals. It’s comforting and has a kick of heat from the black pepper. Original recipe is just black pepper and the fresher the better, start out with whole black peppercorns, I grind them right before I am using them. It’s an elegant adult version of mac and cheese and a simple standard all at the same time. I try and use 2 cheeses when I can, but if you only have 1 type of grated cheese, it’s fine. Hold on to about a cup of the pasta water, you may need it if sauce is too dry, add a little at a time, as you need it. This recipe is quick and will feed 2 people nicely. If you want to serve more, just double the recipe. If black pepper is your thing Cacio e Pepe is for you.
Ingredients:
Kosher Salt
8 oz. of spaghetti like pasta ( bucatini, linguine, perciatelli) most boxes are 1 lb. boxes , so app. 1/2 box I used perciatelli ( I love the ropey pasta)
3 tblsp. unsalted butter , cube it and divide it into 3 seperate tablespoons
1 tsp. freshly ground black pepper
3/4 cup finely grated Grana Padano or Parmesan Cheese
1/4 cup finely grated Pecorino Cheese ( or just use Parmesan)
Directions:
Cook pasta according to directions. Make sure you throw a small handful of kosher salt into the pot of boiling water, before you drop in the pasta. The pasta absorbs water as it cooks, so you’re actually seasoning the pasta which would ordinarily be a rather bland starch. Cook pasta till al dente , follow package instructions.
Meanwhile melt 2 tablespoons of butter in a skillet , add the freshly ground black pepper and swirl around till melded, app. 1 – 2 minutes. Then let it sit, and turn off heat. Wait for pasta to finish cooking, remove 1 cup of pasta water and set aside and then continue with the next step.
Add 1/2 cup reserved pasta water to skillet and bring butter, water and pepper to a simmer. Add cooked pasta and remaining tablespoon of butter. Reduce heat to low and add 3/4 cup Grana Padano or Parmesan Cheese, stirring and tossing with a pair of tongs, until cheese is melted. Remove pan from heat, add additional 1/4 cup of cheese and toss until the cheese melts and sauce fully coats the pasta. Add more pasta water if sauce seems too dry. Transfer pasta to nice large bowls and serve.
Perfection in a bowl
Home from Vacation and Happy Mother’s Day
Just got back from vacation with our family, Great Grandparents, Ourselves, Our Kids , Significant others, and our 2 grandkids there were 12 of us.(rolling deep ) Needless to say it was wonderful being with whole family and challenging in many ways. Ages ranging from 2 – 86 . Alot of fun , a lot of tumult but it was wonderful waking up to all of their beautiful faces every day. Don’t know when or if I’ll ever have this opportunity again in my life. So as crazy as it may have been I am happy for the blessing of our families, and wish my Mom , my Mother- in -Law and my Daughter a very very happy Mother’s Day. And to all of you who read my blog a very Happy Mother’s Day to you too.
*picture of 3 generations playing Mah Jongg
I will be back with some new and wonderful recipes this week. In the meantime thanks for reading Cooking with Candi. Keep on Cooking!
Posted in Uncategorized
Cooking with Candi 