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Old School Meatballs (sweet and sour)– perfect for Rosh Hashana
These meatballs are “old school” but still hold up. If you’re looking for an easy addition to your menu this could be it. L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread.
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 and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them. 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
*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine
Posted in Holiday, Holiday Recipes, meat
Tagged holiday recipes, old school meatballs, Passover Recipe, Rosh Hashana
Chicken Marbella–perfect for Holiday Cooking
This recipe is my “go to” chicken. I’ve made it almost every Passover or Rosh Hashana since I found it. The original recipe is from the”Silver Palate” cookbook. It has been a staple on my holiday table for as far back as I can remember. It’s really a perfect recipe for any time of the year. I usually make the Chicken Marbella and the meatballs as another dish.
Enjoy!
*The key to this recipe is to marinate overnight , 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.
Honey Roasted Chicken – Holiday Chicken
This recipe was actually given to me by my daughter Jennifer. She has made it numerous times as I have and it’s always to raves from the family. It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it. Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!
Obviously this recipe can be cut in 1/2 for a smaller group.
Ingredients:
1 stick butter or margarine
1/2 cup minced yellow onion
2 large cloves garlic, minced
1/4 cup Dijon Mustard
1/2 cup mild honey
1 teaspoon kosher salt
a rounded teaspoon curry powder
2 tablespoons peach or mango chutney ( available in most supermarkets)
small handful of dried currants or chopped dark raisins
2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan
Directions:
you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.
to make sauce:
Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.
Chicken Prep
I would spray each baking sheet with pam cooking spray first
Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.
To Bake Chicken:
place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.
to serve:
Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.
*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.
Happy Holiday from my Kitchen to Yours
Grandma Sally’s Mandel Bread
Now Grandma Sally was not my Grandma but she was my friend Joy’s Grandma. Joy is a friend of mine and has been such a great supporter of Cooking with Candi. I know what a good cook she is and she sent me this recipe and was kind enough to share her family’s secret to an awesome mandel bread. She sent it to me a while back and I haven’t been able to test it out until now. I highly recommend this delicious treat for anytime but why not for the New Year? Thanks again Joy for all your support, it is so appreciated and of course to Grandma Sally for this delicious recipe. Perfect for Break Fast during Yom Kippur or a perfectly crunchy dessert for Rosh Hashana or really anytime.
You can make 2 different mandel breads, one with nuts and one with chocolate or just mix them together . If you use them together use a little less nuts and a little less chocolate. If you like you can add the raisins as well . Use whatever you prefer. I used both chocolate and nuts.
If you love biscotti this is almost identical. There are so very many ways to make Mandel Bread but this one was really worth the effort. Give it a try and let me know what you think. I think Joy gave me this recipe last year and I promised myself I would make it for this Rosh Hashana . I did make a few tweeks to the actual baking but the ingredients and most of the recipe stayed the same as Grandma Sally’s . I love to dunk these crunchy cookies in tea or coffee. Yum!
P.S. woke up to these sitting in my kitchen and did a little dunking during breakfast with my morning coffee! They are hard to resist.
Ingredients:
2 heaping tablespoons of Crisco vegetable shortening
3/4 cup of sugar
3 eggs–always room temperature for baking unless otherwise stated
1 tsp. vanilla
2 1/2 cups of all-purpose flour
1 tsp. baking powder
2/3 cup of chopped walnuts* optional
2/3 cup of chocolate bits , chocolate chips are fine here , if using alone without nuts you may want a little more . You can always use raisins as well. Whatever you like will work. Raisins and Nuts are great.
For topping:
2 tablespoons granulated sugar and 3/4 teaspoon cinnamon, mix together for a cinnamon/sugar mixture. Set aside.
Directions:
Cream together the shortening and sugar to mix well and add 3 eggs one at a time and continue beating in electric mixer, add in the vanilla on low speed until creamy. Then add in the dry ingredients, the flour and the baking powder and mix on low speed until just incorporated. ( don’t overmix) Then stir in chocolate, nuts, and or raisins to the mixture. I took out dough and refrigerated it over night, you don’t have to but I recommend refrigerating dough for at least 1-2 hours. ( I find dough is easier to handle and holds together better) I had a time constraint and that’s why I did overnight, but just do till it gets cold at least.)
To bake cookies:
Preheat the oven to 350 degrees. Line baking sheet with parchment paper or Silpat liners which I swear by ( awesome). Shape the dough into 2 or 3 logs about 2 inches wide ( see photos) making sure logs aren’t too close together because they will spread. So 2″ from edges from each other and 2″ from the edges. I used 2 baking sheets for 3 logs, you can just use 1 for 2 longer ones. If dough is super sticky , dust your hands with a little flour.
Bake for 25-30 minutes at 350 degrees. Now lower the oven to 250 degrees. Let the baked logs cool down for about 15 minutes, then slice them diagonally about every 3/4 inch ( see picture) Flip the cookies on their sides back on baking sheet. Sprinkle 1/2 of the cinnamon-sugar mixture over top of cookies with a spoon. Flip the cookies over and repeat with the remaining cinnamon-sugar mixture. Place the cookies back in the oven ( be certain you turned temp. down to 250 degrees) I cooked for about 45 minutes ,you can cook anywhere from 45 minutes to an hour till they were golden and crisp. Let the cookies cool down, then store in an airtight container.
*cookies will get crunchier as they cool
Posted in Baked Goods, cookies
Tagged Biscotti like cookies, Grandma Sally's Mandel Bread, Mandel Bread
Un-Stuffed Cabbage–perfect for Rosh Hashana
I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me. I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice. Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it. This is the original recipe , adjust amounts for how much you’re making. I made 2 lbs. of meat but made full sauce as I was testing it out. You’ll want to use a large pot for this recipe. Enjoy!
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Ingredients:
Meat
3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.
2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.
3/4 cup cooked long grain white rice, for Passover use matzoh meal and omit the rice– I usually say un-cooked rice but some people have been saying that their rice hasn’t cooked– so to keep this from being a problem use cooked rice
1/4 cup water
1 onion finely chopped
Kosher Salt to taste–app. 1/2 to 1 tablespoon
Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon
*garlic powder if you like
Sauce:
2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)
1 Tablespoon Vegetable Oil
Kosher Salt to taste ( app. 1/2 tablespoon)
1 1/2 tablespoons Kosher Salt
1 1/2 cups tomato juice
4 8 ounce cans tomato sauce ( or 32 ounces)
1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.
1 cup sugar
3 lemons squeezed , I got about 1/2 cup , they were smallish lemons
1/2 cup raisins
Directions:
In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.
Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.
Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.
I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .
This dish brought back memories of my childhood and was a most satisfying main dish.
Posted in meat, Passover Recipes
Tagged Meatballs and Cabbage, Passover, Passover Recipe, Rosh Hashana Menu, unstuffed cabbage
Rosh Hashana 2021
It’s pretty hard to believe that Rosh Hashana the Jewish New Year will be upon us in 2 weeks. The first night of the holiday is September 6. Yom Kippur is September 15 -16.
It’s still summer and hard to wrap your head around it but before you know it it will be here. I know it’s always too early or too late but this is very early.
Maybe a good opportunity to do an outside Holiday Dinner and certainly break fast outdoors would be lovely. And maybe use some delicious salads to lighten up the menu since it is still Summer. Some roasted veggies would also be a perfect addition.
Once again I will write up a list of recipes for you to check out and one by one I will try and post as many as I can for you.
Enjoy your families and have a Happy Healthy New Year from our house to yours. Remember if you have any questions get in touch either through this website or my instagram or facebook — DM me and I will try and get back to you as soon as possible. I will also be posting Rosh Hashana recipes on Cooking with Candi. Check out my instagram for daily posts.
Shanah Tovah
Recipes:
Un- stuffed Cabbage — I highly recommend this delicious main dish — pretty simple to make and beats trying to make stuffed cabbage but tastes just as good.
Happy New Year Brisket— Brisket is always a winner and this one never fails
Chicken Marbella— probably one of my most favorite Chicken Holiday Dishes
Honey Roasted Chicken— equally delicious and a little different flavor
Old School Meatballs— yummy Sweet and Sour meatballs sure to please whole family
A Noodle Pudding from Ellen-– another delicious kugel from an old friend and great cook
Another Noodle Pudding from Marcy — this one’s excellent if you’re looking for a kosher non-dairy kugel
Noodle Pudding with Apricot Nectar— probably one of the best kugels of all time
Noodle Pudding from Julie— delicious as well
Mushroom Barley-– check out this delicious side dish — everyone loves this all year round
Kasha Varnishkes— a crowd favorite and an old school recipe — perfect comfort food
Julie’s Honey Cake— another winner from a great cook
Grandma Sally’s Mandel Bread-– also from a friend and a wonderful recip
Applesauce and Raisin Cake — sweet and delicious as your new year should be
Don’t let the Apples go Bad Cake-– simple and delicious perfect for the Jewish New Year
Posted in Uncategorized
White Bean Caprese Salad
An easy side salad for the lazy hazy last days of Summer and really good anytime of the year. White Beans from the can which is always in my pantry works to make this an easy simple delicious side salad. You can add some arugula or just serve alongside any protein and it’s perfection with simple ingredients.
Ingredients:
1 14 oz. can white beans such as cannellini, rinsed
app. 5 oz. small cherry or grape tomatoes , halved
app. 5 oz. small mozzarella balls such as cilliegine which is available in most grocery stores in an 8 oz. container. You can also use any good quality fresh mozzarella torn into bite size pieces.
1/4 cup loosely packed basil leaves , I like them cut up
2 Tablespoons olive oil, plus more if needed —
Kosher Salt and Black Pepper to taste
2 Teaspoons good – quality balsamic vinegar, plus more if needed
Directions:
In a medium bowl, combine the beans, tomatoes, cheese and 1/2 the basil. Gently toss together.
Add the olive oil and season the salad with salt and pepper. Gently stir to combine.
Drizzle the salad with the balsamic vinegar and top with the remaining basil and taste and adjust the seasonings to your liking.
Add a drizzle or so more of oil and vinegar if needed.
Enjoy!
Posted in Uncategorized
Shrimp with Tomatoes and Corn
I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites . I made a few changes to recipe and would highly recommend checking out this recipe. I served with rice but this recipe stands on it’s own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one’s for you.
And I just want to talk about this new pan I received as a gift from my sister. You see it in the pictures it is a carbon pan from a company called @madein –check it out if you’re in the market for some new pans. I absolutely love this pan and reach for it whenever I can. @madein on Instagram. Now you know I make no money for this endorsement and I just want to spread the good word on a great product.
Ingredients:
1 pound large shrimp, peeled and deveined — I used under 12 ( meaning 12 to a pound) Mexican White Shrimp– this is the shrimp I prefer but use what you can get and like
Kosher Salt and Pepper
2 Tablespoons Extra-Virgin Olive Oil
1 pint cherry or grape tomatoes — there are so many variations out there now– I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)
2 cups fresh or frozen corn– app. 4 ears fresh corn
5 garlic cloves–minced
1/2 teaspoon red-pepper flakes — we like the heat use at your own discretion– this was not spicy
1/4 cup dry white wine
2 Tablespoons fresh lemon juice from 1 large lemon
2 Tablespoons unsalted butter
*extra lemon wedges and cut up fresh basil for serving–totally optional
Directions:
Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 – 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don’t want shrimp to over-cook.
Add the tomatoes to the skillet, you can season with a little salt and pepper if you’d like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.
Add the minced garlic and red-pepper flakes and cook stirring another few minutes.
Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.
Taste for Salt and Pepper . Add some fresh Basil if you’d like and you can serve with some extra lemon wedges .
Farmers Market to Table Gazpacho
Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing. It’s just quite wonderful to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best .
Ingredients:
1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.
2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green.
4 tomatoes — Whole Foods and most grocery stores have beautiful produce this time of year so use the heirlooms if you can get them or any of the fresh tomatoes will do.
1 red onion
3 garlic cloves, minced or throw them into the food processor along with vegetables
3 cups Spicy V8 or use regular tomato juice
1/4 cup champagne vinegar or white wine vinegar
1/4 cup good olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno
* cilantro, chopped is a nice touch for garnish
*avocado cut up is also nice garnish
*shrimp is also a nice garnish
Directions:
I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. Do not make baby food, don’t over process.
After each vegetable is chopped up combine them in a large bowl and add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.
The second night I added shrimp and avocado.
Posted in Raw, vegan, vegetables, vegetarian
Tagged farm to table gazpacho, farmers market gazpacho, gazpacho
Cooking with Candi 