Tomato Feta Salad

Posted on May 27, 2012 | 3 comments

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 .DSCN3272

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

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.

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Posted in Raw, Salad, vegan, vegetables, vegetarian

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Happy Anniversary CWC (Cooking with Candi)

Posted on May 26, 2012 | 7 comments

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

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Asparagus – a love affair

Posted on May 23, 2012 | Leave a comment

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.

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Another Classic Ragu Bolognese (Meat Lovers only)

Posted on May 21, 2012 | 4 comments

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.

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Chicken Piccata – simply done

Posted on May 19, 2012 | 2 comments

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.

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Cacio E Pepe – Cheese and Pepper Pasta – Perfection in a Bowl-4 Ingredient Pasta

Posted on May 17, 2012 | 1 comment

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

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Posted in Dairy, meatless, pasta, vegetarian

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Home from Vacation and Happy Mother’s Day

Posted on May 13, 2012 | Leave a comment

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!

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Pasta with Chicken, Spinach and Tomatoes

Posted on May 4, 2012 | 1 comment

This is a delightful  “what’s in the house ” kind of dinner.  Most of the ingredients in this recipe you’ll have on hand and are easily obtainable.   Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish.  This is really a beautiful meal in one bowl– protein and veggies.

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.

Ingredients:

1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary

Directions:

Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance.

Use a large skillet or large frying pan

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat  olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.

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Couscous Salad, Real Mediterranean Style

Posted on May 2, 2012 | 3 comments

It’s springtime so I am thinking of lighter food, and of course salads come to my mind. I make this recipe with couscous or quinoa. I have another recipe for quinoa on my website so I figured that I would make one with couscous this time, but feel free to use either one. The dressing has a definite Greek flavor. This dish is perfectly tasty and served with grilled fish or chicken you have a perfect meal. As far as salads go, this one is perfection. This is not an exact science; if you like a lot of tomatoes, add more. If there is another item here that you don’t like, feel free to substitute, and I’d love to hear what you did. I love to hear variations on my recipes. This is so quick and easy to assemble. Can definitely be made ahead of time.

Ingredients: 

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 /2 teaspoon dried oregano (if you like to use fresh, use 1 teaspoon of chopped fresh oregano)

Kosher salt and freshly ground black pepper to taste – I started with a 1/4 teaspoon of Kosher Salt and a few grinds of the peppermill.

1/4 cup extra virgin olive oil (use a good one)

In a medium bowl, combine all ingredients and whisk in the olive oil slowly. Adjust the salt and pepper and set aside.

Ingredients for Couscous:

Prepare 1  box (usually 10 – 12 ounces) couscous (or quinoa) according to the directions but use 1/4 less water than it calls for. For example, the Near East Couscous calls for 2 cups of water or broth so I would reduce by 1/2 cup. After cooking, allow to cool for a bit then stick in the fridge for about an hour. I usually cook my couscous in either chicken broth or vegetable broth for extra added flavor.

1 pint of cherry or grape tomatoes, sliced in half (I like a lot of tomatoes, so use more if you do too) I tend to like my tomatoes cut into smaller pieces but cut however you like just don’t leave whole

1 cup pitted black or Kalamata olives (I prefer Kalamata because they are saltier)

1 roasted red or orange pepper (you can use from jar) I just eyeballed from the jar, use as much as you’d like

1 cup garbanzo beans (drained from the can are fine)

6 ounces cubed feta cheese

1/4 cup sliced green onions or chopped red onion would work quite well here as well

* chopped cucumbers would be a nice addition as well, I didn’t use this time

In a large bowl, gently toss the couscous, tomato, pepper, olives, beans and feta. Add the dressing, transfer to a lovely serving bowl and there you go. This is so delicious and light, it’s a perfect side dish and a beautiful salad .

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

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Tomatoes, Tomatoes, Tomatoes – Bruschetta (With or Without Chicken)

Posted on April 30, 2012 | 2 comments

I love this Bruschetta. It’s delicious as an appetizer over toast, but I also love it with chicken. I usually make it ahead of time, put it in the fridge and let the flavors marinate. Then, I either use it on toasted baguette slices or on top of a simple, grilled piece of chicken or fish. It’s similar to my Salmon Done Simply in Foil recipe. This has  a delicious, fresh taste and will last at least a few days (probably three) in the fridge. Now that the weather is getting warmer, this is such a wonderful, light dish using tomatoes, which I love.This evening I used a grill pan on the stove with a little olive oil in pan, kosher salt and freshly ground black pepper on paper thin chicken breasts and just grilled a few minutes on each side and they were perfect with tomatoes on top.

Ingredients:

2 tablespoons olive oil

5 cloves garlic, finely minced

2 pints grape tomatoes (I like to mix yellow and red ) and of course you can use heirloom when they’re in season or any fresh tomatoes. I cut the tomatoes in half lengthwise, or just into small pieces )I actually was able to obtain cherry heirloom tomatoes, and I cut them into small pieces.

1 tablespoon balsamic vinegar

fresh basil (about 16 leaves), cut up in chiffonade style (just roll basil and take a kitchen scissor and cut it up; you can also just chop it up) * I actually forgot to buy the basil this time but usually I do put it in, it adds a great deal of flavor.

Kosher salt

Freshly ground black pepper

*chopped red onion ( app. 1/2 cup) I didn’t use this time out but it adds a little crunch and another flavor

Directions:

In a small skillet, heat olive oil over medium high heat. Add the garlic and lightly stir it around for a minute or so. Don’t brown the garlic–just warm it up to a golden color, what I actually do is heat the olive oil and when it’s hot remove from stove then put the chopped garlic in and let it turn a golden color off the heat. Pour into a bowl and allow it to cool down. Add the tomatoes, balsamic, salt and pepper (to taste). Be careful not to over-salt–just put a little in and stir it; you’ll be able to check salt and pepper again later. Cover and refrigerate for at least an hour. Obviously the longer it sits, the better it will taste.

When you take the mixture out of the fridge, stir the tomatoes and now taste again for salt and pepper. Spoon bruschetta over the sliced bread, and serve on a large platter. This is a perfect substitution for a salad. If you’re serving over chicken or fish it’s just simply divine. I simply put a little olive oil on chicken cutlets sprinkle with kosher salt and freshly ground pepper and use a grill pan on stove or throw on the grill outside.

If I am serving over bread, I slice the baguette on the diagonal. Take a little softened butter ( melted butter) and brush on top of bread, then put in oven on a baking sheet to toast until golden and then repeat on the other side. You can also brush with a little olive oil (you just don’t want the toast too dry). If you’d like, you can also put toast on outdoor grill to get grill marks.

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Posted in appetizers, Salad, sides, vegetables, vegetarian

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