Magical Raspberry Bars ( variation on Heaven in a Bar )

Posted on October 29, 2011 | 1 comment

This is a slight variation on the original Heaven in a Bar Recipe. Equally easy to prepare, ingredients are available, etc. So if your idea of Heaven has raspberry in it, here you go. Enjoy!!! They are magical!!!!!!!!!!!!

Ingredients:

2 cups Graham Cracker Crumbs

1/4 cup sugar

1 stick unsalted butter or margarine (1/2 cup)

1 can (14 oz.) sweetened condensed milk

1 – 1 1/2  jars seedless raspberry preserves , small jars they are probably 12 oz. each.  I have found, if I use too much jam it’s super gooey, and doesn’t really hold together as well

1  cup coconut flaked ,sweetened (if it looks light on coconut, you can always sprinkle a little more) 1 – 1 1/2 cups, especially if you like a lot of coconut.

1 cup chopped pecans or walnuts (whichever you prefer)

Directions:

Preheat oven to 325 degrees

In a small bowl combine graham cracker crumbs and sugar. Add melted butter or margarine. Toss till well combined. Press onto bottom of a 9 x 13 baking pan. (I spray lightly first) I use my clean hands to flatten out and even it out.

Evenly drizzle condensed milk over graham cracker crust.  Refrigerate for at least 10 minutes. Take out of fridge and spoon preserves over crumbs and milk mixture.  I loosen up the preserves a bit in microwave in a little bowl. (about 2 minutes) I try to spread as evenly as possible without disturbing milk too much, it’s no big deal if you do. Sprinkle with coconut and nuts. Bake at 325 degrees for app. 25 minutes (maybe 30) until light brown on top. I set timer for 25 minutes, and look at it, if it’s lightly browned I cook it another 5 minutes or so till whole thing looks browned. 30 – 35 minutes should do it. This time out I cooked it for 35 minutes.

Cool completely. I like to cool overnight in the fridge before I cut into bars. Store, loosely covered at room temp. when you’re ready to eat them. I always freeze them because they defrost so quickly and are a great treat to have in the house.

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Learning something new at any age

Posted on October 27, 2011 | Leave a comment

I love learning new things, and especially in reference to the things I most enjoy in life. Cooking being one of them. Believe me, it’s not that I think I know so much , but you figure by a certain age you sort of have it down. The other day my grandson Riley turned to me and asked me why I take cooking classes when I already cook so good?????? I had to laugh but it was a perfect opportunity to tell him how wonderful it is to learn new things and meet new people even when you already know how to do something . He also informed me that his Mom and I were the best cooks he knew, so at 4 years old already a fan. I took a cooking class last week with Karen Lee on the Upper West Side of Manhattan (Karenleecooking.com) from 9 – 2. It was a nasty rainy day in NY and couldn’t think of anything I would rather have been doing at that moment. Learned some new tips, techniques, tools, and of course new recipes. I will post them as I can. So take some time subscribe for free to my website, you may just learn something new along the way. Looking forward to sharing my cooking with you.

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Chicken Stew in One Pot

Posted on October 26, 2011 | 3 comments

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit us.

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

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Lentil Soup with Sausage and Ditalini

Posted on October 21, 2011 | 1 comment

I suppose it’s that time of the year again when we crave warm cozy meals. this is perfect for sunday dinner (or any night ) will feed about 8 people nicely. freezes perfectly. and served with a beautiful salad and some bread it’s an awesome meal. i make so many soups, and will be following up throughout the winter with all of my wonderful soup recipes, but this one is really special. the lentils add a wonderful flavor and texture, the sausage adds a savory spice. i mix hot and sweet sausage but feel free to go all sweet, i also like the sausage to have some fennel in it, i use italian pork sausage. you can obviously substitute with turkey or chicken sausage. so cozy on up to this one, it’s a true keeper. I believe this recipe came from a cookbook by julia della croce, who has the most awesome italian recipes. i’ve made a few changes for myself, but maybe you will too. this is filling enough as a meal which is how we eat it.

Ingredients:

 

1/2 lb. (1 1/2 cups) lentils

10 cups chicken broth

1 bay leaf

1 lb. sausage, I used 1/2 sweet and 1/2 spicy italian pork sausage , feel free to use turkey sausage /chicken sausage. I like fennel in my sausage, so the italian ones usually have it. i have made it with turkey and it’s delicious.

3 tablespoons olive oil , You may need a little more after you cook the sausage. (see directions)

6 cloves garlic, chopped

1 onion chopped (yellow)

1 large celery stalk chopped ( leaves included)

1 teaspoon dried thyme

1 16 oz. can plum tomatoes, i use the chopped, peeled and seeded ones, along with the juice.

1/2 cup ditalini or any little pasta

Kosher Salt

Freshly Ground Black Pepper

some flat leaf parsley chopped up (optional)

grated fresh parmesan cheese (optional)

Directions:

 

pick over the lentils, remove any stones, imperfect ones, etc. wash the lentils in cold water ( I use a colander to pick through) Transfer to a large pot ( my trusty Le Creuset) large dutch oven. Cover the lentils with broth and add the bay leaf. Bring to a boil, then reduce to a simmer immediately. Simmer for about 15 minutes. while the soup is cooking , remove sausage from it’s casing ( butcher can do this for you as well) In a large ample frying pan, put the 2 tablespoons of olive oil and when the olive oil is heated up , put in sausage, and break it up with a wooden spoon. Cook for about 10 minutes. Remove sausage from the pan with a slotted spoon. Leave whatever oil is still in the pan, should be about 1 tablespoon.  I usually add a little more olive oil here about 1 more tablespoon should do it. then  add the garlic, onion, celery, and thyme and saute till vegetables are softened, about 8 minutes. When veggies are softened, return sausage to the pan. in a bowl or measuring cup i take a few ladles of broth out of pot and mix the 3 tablespoons of tomato paste into it. then add to sausage mixture .  add all ingredients into lentil/broth plus can of chopped tomatoes in their juice.  let all ingredients blend together and bring back to a low boil, then simmer for about an hour. before i serve it i return to a boil and add pasta, it only takes about 8 minutes for pasta to cook through. discard the bay leaf, ladle into soup bowls, add freshly grated parmesan cheese and you’re good to go with a super authentic italian soup. we eat it as a meal alongside salad and some very good bread

*should serve 8 as a meal, with a little left over to freeze

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Creamy Butternut Squash Soup (no cream)

Posted on October 18, 2011 | 8 comments

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

It’s definitely fall and my first soup of the season  is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.

Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

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Grandma Millie’s Cauliflower

Posted on October 14, 2011 | 4 comments

Firstly, you should know that this dish is sort of famous around the Kolen/Topper household. My mother doesn’t cook a lot anymore, but for the holidays, she will still rally to make some of her signature dishes. I never even had this recipe in my possession before. Almost everyone loves this dish—even the cauliflower haters (although we can’t get Joel to even try it…his loss.) It is very tasty and a perfect side dish for meat. It is also perfect for the holidays. We always have it on our Thanksgiving table and usually for the Jewish holidays too. It will work anythime you need another vegetable side.  I always thought my mother used fresh cauliflower but as it turns out she’s been using frozen because it’s easier to handle, takes no time and works just as well. If you want to use fresh, just follow the recipe as it is but first cook the cauliflower in boiling water, as usual. Thanks, G’ma Mil. This recipe is a keeper.

INGREDIENTS:

1 jumbo onion (or 2 large onions)

3 cloves garlic, minced

1 cup vegetable oil–I know this is a lot of oil so you can try and start out with a little less. I am not arguing with my Mother about the amount of oil!!!! in her recipe

4 boxes frozen cauliflower

Kosher salt (start with 1 tsp.)

1/4 tsp. freshly ground black pepper

A few shakes of paprika (for color)

Panko seasoned crumbs (3/4 to 1 cup) you’ll probably use the full cup for 4 boxes

DIRECTIONS:

Preheat oven to 350 degrees.

Slice onions and add to a large frying pan with the 1 cup of oil (heated). Add paprika, salt, pepper and garlic. Sauté onions until translucent and then let stand off the heat for about 15 minutes. Take frozen cauliflower out of boxes, put in microwave safe bowl, and microwave for 2 – 2 1/2 minutes, you want to get it defrosted and soft but not overly soft, should be firm, just to defrost and get all the water out of it. Drain and put cauliflower on paper towels. Trick is to get all water out, you want to start with cauliflower as dry as possible. That’s why frozen is easier to work with, you will be cooking it in the oven.  Next, add Panko crumbs (when adding the crumbs start with 3/4 cup and if it looks like you need more add a bit,  we used almost a full cup for the 4 boxes), mix well and then add the cauliflower. Bake for approx. 45 minutes, until heated through. (I place in one layer in a glass Pyrex until it gets very hot and a little crispy.) Taste for salt and pepper. Transfer to a serving dish.

*I usually taste for salt and pepper during the baking phase, remove from oven and take a taste, then season accordingly. Also, I know this is a lot of oil, so start out with 3/4 cup and add as you need it, for it to get crispy you will need a good amount of oil, the panko will absorb a good amount of it.

*You can prep this dish in advance and refrigerate in a container for up to 2 days prior to serving. Just take it out of the fridge, bring to room temp. and cook in oven until heated through (same as above.)

I hope you love this as much as we do.

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7-layer Heaven (in a bar)

Posted on October 12, 2011 | 1 comment

These bars are truly divine. They are, quite simply, a very small bit of heaven on Earth. Superbly sweet and gooey. Perfect for when you need to make a dessert quickly. Buy these ingredients and keep them in your pantry and then when you need to make something quickly, here you go. These bars don’t require any real baking skills and you can’t really screw them up unless you burn them (but you won’t do that!) My daughter, Jennifer, bakes these. She makes a crust first with the graham crackers and butter then layers the other ingredients. These bars are always her go-to dessert and are always welcome around our family. In doing some research for these bars (which aren’t gentle on the thighs), I found that you can dump all the ingredients in a bowl, except for the sweet condensed milk, and it works! So sweet indeed. Simple and delicious!

INGREDIENTS:

2 cups graham cracker crumbs

1 1/2 sticks unsalted, sweet butter, melted

2 cups pecans, coarsely chopped (you can buy them this way)

2 cups sweetened shredded coconut

1 cup semi-sweet chocolate chips

1 cup butterscotch chips (you can also use peanut butter chips or arrange a medley of whatever chips you like as long as you end up using 2 cups total)

1 1/2 14oz. cans (21 oz.) sweetened condensed milk

DIRECTIONS:

Preheat oven to 325 degrees.

Lightly grease a 9 x 13 baking pan (I spray lightly with baking spray.)

Mix together all the ingredients except for the sweetened condensed milk in a large bowl. Transfer the mixture to the prepared pan and pat it down evenly with your clean hands. Pour the sweetened condensed milk over the top to cover, using a spatula or a knife to spread, if necessary. If you like, you can add nuts on top of the sweetened condensed milk, too. That’s up to you, but this couldn’t be easier to do. Bake for 30 to 35 minutes, until it looks golden brown. Cool to room temperature.

*yields about 24 2-inch bars (or cut into little squares). Best if left to cool overnight before cutting and serving, when possible.

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Old School Meatballs (sweet and sour)

Posted on October 10, 2011 | 4 comments

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)

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Mushroom Barley – Side Dish

Posted on October 7, 2011 | 10 comments

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape

Ingredients:

1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

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Another Noodle Pudding from Marcy

Posted on October 7, 2011 | 1 comment

firstly, thanks to my friend of many years Marcy Braun for this recipe, it is pareve and so it is a good alternative to the apricot one. This one would be fine served with meat, and still be rather yummy and sweet. It is a first time out for me. Enjoy it. It is very easy, and not so many ingredients. i just made it and it is delicious!!! thanks marcy 🙂

Marcy’s Pudding Ingredients: this is already doubled

1 pkg. wide or extra wide egg noodles (can also use yolk free)

1 cup sugar

1 stick margarine melted (you can use soy margarine, which is lactose free and works perfectly )

16 oz. can of crushed pineapple with juice

2 apples peeled, cored and cut into small little pieces

6 eggs (room temp. best)

1 tablespoon vanilla

cinnamon , enough to just sprinkle over the top lightly

Directions:

Cook noodles according to package directions. Mix all ingredients together in a large bowl. i usually beat eggs with vanilla in a seperate bowl first .Then add noodles ,mix well and pour into baking dish (9 x 13) is perfect. Bake at 375 degrees for about 45 minutes till it browns. Reheat it the day you are using it till it is cooked through for another 45 minutes . can be served at room temperature.

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