Posted on March 25, 2012 | Leave a comment

This is tomato sauce I made with turkey meatballs

cookingwithcandi's avatarCooking with Candi

After a day of skiing it’s hard to get motivated to go back out, especially when you have only 2 episodes of Homeland to catch up with. I was too tired to even bother going food shopping, so decided to just check out what was in the pantry. Always have canned tomatoes, garlic, spices and red wine. There you go, and I always love spaghetti and red sauce. It cooks up quickly, is very tasty and we both had protein for lunch on the mountain, so just in the mood for some pasta. I have posted other red sauces, and this is how I made it tonite. Obviously it would be delicious with some meat or seafood in it, just didn’t have any on hand.

Ingredients:

1 – 2 tablespoons olive oil

1 cup chopped yellow onion ( app. 1 medium size yellow onion)

1 1/2 teaspoons minced fresh garlic

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Easy Peasy Turkey Meatballs

Posted on March 25, 2012 | Leave a comment

Sometimes you are just not really sure what to make for dinner. I had a pound of ground turkey at home. What to do with it was the question. Felt like meatballs and spaghetti kind of night, but I didn’t feel like frying or turning the oven on. I decided to just make it super easy on myself, and make my sauce which is so easy and already on my website (weeknight red sauce).  I made the sauce, made the turkey meatballs, and put the turkey meatballs raw into the sauce. The finished product was amazing. In under an hour, the turkey meatballs were done, moist, and cheesy. The cheese sort of oozed out into the sauce a bit which was just perfect. This only required one pot, and I actually used dry bread crumbs. For my real deal meatballs I make my own breadcrumbs, but tonite I just wanted easy. Easy won out! Try it. Also, I didn’t have whole milk but I had heavy cream; so I used that and it was divine.

Ingredients:

1 pound ground turkey (dark meat is best, just try not to use the superlean)

1/4 cup plain, dried bread crumbs

2 tablespoons heavy cream or whole milk

2 large eggs, lightly beaten

3/4 cup Romano or any Parmesan cheese, grated

Kosher salt

Freshly ground black pepper

Directions:

In a large bowl, mix bread crumbs and milk until well combined. Mix in beaten eggs and 1/2 cup cheese and mix well. Add turkey and gently combine (be careful not to over mix the meat). Season with salt and pepper. Shape into golf sized balls. When sauce is bubbling , drop each ball in, don’t futz with them, just leave them for about 20 minutes, lower heat to a simmer. I did cover them but not necessary. After 20 minutes you can gently nudge them and move them around, to make sure they are cooked. Some of the cheese seeps through to the sauce adding to the flavor and thickness of the sauce. These were really really good. Boiled up some pasta and there was dinner, with plenty of meatballs left over for at least another dinner. Joel will be on his own for a few days, so he’ll be able to defrost and reheat on his own!

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Meringue Cookies – Perfect for Easter and Passover

Posted on March 24, 2012 | 1 comment

This recipe is from my friend Ellen, it is wonderful. A little odd that you would put cookies in the oven and leave overnight with door closed and don’t  open door. This is a perfect recipe for Passover and Easter . Works for Passover, so if you’re not into the macaroon thing here you go. Perfect for Easter as well, just delicious and sweet little morsels. You can satisfy everyone with this recipe. I have been in possession of this recipe for many years as Ellen knows. I am going to make them again this year. They are good to have around for Passover as they are sweet and contain no flour, obviously if you want to keep it kosher you can use kosher chocolate chips. Enjoy and thanks Ellen.

Ingredients:

4 egg whites(leave eggs out at room temperature first)

3/4 cup sugar

1 tsp. lemon juice

1 cup walnuts , you can use pieces here

1 cup chocolate chips ( you can use more) I use the semi-sweet ones

Directions:

Preheat oven to 350 degrees.  Line two cookie sheets with tin foil or parchment paper, I used silpat sheets. Beat egg whites and add sugar. Then fold in nuts and chocolate chips. Gently.

Turn oven off – spoon egg white mixture onto cookie sheets ( app. 1 tablespoon) Make sure oven is off. Place cookie sheets into oven. Leave in overnight and Don’t open the oven door! so totally unorthodox you gotta love it!

* as suggested by Ellen, I used Silpat for the cookies, and if you’re in the market would suggest buying them, much easier than using parchment paper and makes for very easy cleanup!

*just a little note. A few people made this recipe and said that it didn’t come out right, they had doubled the recipe. I wouldn’t do that. Also make sure that your egg whites are really whipped up. The doubling must weigh down the egg whites too much. I have never doubled and have never had any problems with it. Joel loves these cookies.

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Traditional Ashkenazi Charoset–Apple/Walnut

Posted on March 22, 2012 | 1 comment

DSCN2703This is my easiest Charoset. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. This makes about 4 cups, but you can easily double it. My family loves it, so I always make a double batch. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

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Peach Farfel for Passover – crowd favorite

Posted on March 20, 2012 | 8 comments


This is most definitely a “must have” Passover recipe.  It has been a winning recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one remembers where the original recipe came from , they just remember that it was on their Passover table and they can’t imagine a Seder dinner without it.  Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!

Make this part of your Passover tradition, you’ll be happy you did.

Ingredients:

1 box matzoh farfel (I think it’s in a canister now)

2 15 oz. cans sliced peaches

7 eggs

2 cups sugar

1 tsp. salt

2 sticks margarine, melted

2 tsp. vanilla

4 cups hot water

Directions:

Preheat oven to 350 degrees.

Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.

In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.

Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.

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Chicken Marsala – What I made last night

Posted on March 18, 2012 | 4 comments

I am just going on record that this recipe is so delicious and so easy. I made it again last night and it is just so awesome. If you are looking for an easy, quick recipe this is it. Just follow directions, and I think in an hour it was all done. Served with a vegetable and rice , perfect. Great recipe for dinner party or dinner party of 2! see recipe on website. What I Cooked – Chicken Marsala, original post date was 01/13/2012. It’s so worth looking up and cooking. Let me know how you like it. Joel loves it.

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Chicken Marbella–perfect for Passover

Posted on March 17, 2012 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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My Favorite Macaroons–Traditional Style for Passover

Posted on March 15, 2012 | 1 comment

I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

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Spring Time…it must almost be Passover!

Posted on March 14, 2012 | Leave a comment

I am so happy that Spring is in the air. Warm weather and yes, matzoh balls on the brain! Now that we can feel the warm weather, Passover will be here before we know it and that “here we go again” feeling is starting to kick in. I always used to do Passover in my house for a huge crowd. Now I go to my daughter Jenn’s house, and yes, we have to sit in all that lovely traffic and over 2 bridges but it’s worth it.  We will just be getting back to NY from CO, and it would be too much to attempt a sit down Seder for everyone at our house.  I still plan on  cooking though, and I am going to give you recipes that have worked so well for my family over the years, a few new ones from friends and  some oldies but goodies that have been in my family for generations. I will be posting all of these recipes with the word Passover in the heading and category. Enjoy and have a wonderful holiday. If you have any great recipes to add to this collection, please feel free to contact me and I’ll be happy to post them.  Thanks to those of you who have been sending me recipes.  I will start posting very shortly. Sadly, I have no pictures from last year, and obviously am not going to start cooking now! After cooking this year, I will be posting all photos, and please feel free to share your pics, stories, and recipes with me.

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White Bean Soup

Posted on March 11, 2012 | 1 comment

Beautiful, hearty, soup–rustic in flavor and perfect to take the chill out of a winter day or night. I love soup as a meal. Just mix with salad and crusty bread and you’re good to go; it’s so satisfying. If you’re looking for a vegetarian meal, take out pancetta. If you don’t care, leave it in because it adds a real bite to the soup. Of course, by now you have an immersion blender but if you still haven’t gotten one, you’ll use the blender.

I always suggest the Le Creuset dutch oven because it is the best pot for preparing winter favorites such as soup and stews, and it’s the best pot I’ve ever found for braising meats. I have one in Colorado and one in New York and wouldn’t dream of cooking without it. The Le Creuset distributes the heat slowly and evenly, ensuring picture perfect results almost every time. If you’re getting married, register for one. If you’re a mother, ask for one for Mother’s Day! It’s a perfect gift…and I’m not even being paid by the company!

Ingredients:

1/4 cup olive oil

4 ounces chopped pancetta (it’s available in almost all supermarkets, chopped in a 4 oz. package)

1/2 yellow onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

3 cans ( 15 oz.) cannellini beans, drained and rinsed

5 cups chicken (or vegetable) broth

3/4 tsp. finely chopped thyme (fresh)

1/2 cup grated Parmigiano-Reggiano cheese (parmesan cheese)

Kosher salt and freshly ground black pepper

Directions:

In a large Dutch oven pot (Le Creuset) over medium heat, warm 2 tbsp. olive oil. Cook pancetta for about 5 minutes. Add onion, carrots and celery and cook for about 10 minutes until soft. Add garlic, and cook for another minute. Add beans, broth and thyme, and simmer over low heat for about 15 minutes. Off the heat, puree with immersion blender until smooth. Stir in cheese if you’d like, and then salt and black pepper. I add a pinch of red pepper flakes, but it’s totally optional.

So simple, so elegant, so delicious.

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