Tag Archives: food

Creamy Butternut Squash Soup (no cream)

Posted on October 18, 2024 | Leave a comment

This is by far one of my most favorite recipes ever! Super Easy and Super Delicious ! If you’ve been following me since the early days you’ve probably made this recipe by now. It’s perfection in a bowl . 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. 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 vegetable broth for chicken broth which is how I make it on Thanksgiving for Kerri (our daughter) who is a vegetarian.

*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving or a Tbsp. of unsalted butter and swirl it in. Totally not necessary but just saying.

And clearly this recipe can be cut in 1/2 for a smaller group– I usually use 2 packages of squash for 6 servings.

*feel free to put croutons on top or sprinkle some pepitas on top . It’s delicious just the way it is!! and wonderful for lunch the next day and will freeze beautifully and may just need a little broth or water upon heating up.

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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

*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!

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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Another Delicious Vinaigrette

Posted on October 16, 2024 | Leave a comment

This is a delicious variation on many salad dressings that I’ve made over the years . Fooled around with various ingredients and came up with this one. It has dry mustard not dijon which is usually my go-to and you can substitute the 1/2 teaspoon for 1 Tablespoon of Dijon if you’d like. I used it on a fresh salad but I would use on anything, it’s delicious. Will keep for about 7 days in fridge. Would also make a delicious marinade for shrimp, chicken or vegetables. Homemade salad dressing is so delicious and easy you’ll never buy the bottled kind again.

Ingredients:

1 cup Extra Virgin Olive Oil

1/4 cup fresh lemon juice — 2 average lemons should do it

1/4 cup white vinegar of your choice ( I used champagne because that’s what I had)

1 clove garlic, minced

2 tsp. sugar

1 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. onion salt

1/2 tsp. paprika

1/2 tsp. dried oregano

1/8 tsp. dried thyme

Directions:

In a liquid measuring cup or bowl combine all of the ingredients

Whisk until the ingredients are well combined

Use immediately, or refrigerate for future use.

I like making ahead of time if it solidifies in the fridge (olive oil will do that) just let it sit out for a bit and shake it up. I like to use a jar or one of those salad dressing jars as shown in photo

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Soy Orange Rosemary Chicken

Posted on October 14, 2024 | Leave a comment

I put this together last night and it was most delicious if I do say so myself and obviously Joel was very happy with this one as well. Served alongside rice and a beautiful Brussels salad which I will post soon as well. In the meantime this is a great weeknight meal or lovely meal if you’re having friends over. I would say 2 lbs. would feed 4-6 depending on your eaters.

This is super-yummy and don’t forget to spoon the sauce over the chicken when you serve it!

Ingredients:

2- 21/2 lbs bone-in skin-on chicken– I used thighs –much tastier but if you insist on breasts cut in 1/2–this time out I made for the 2 of us but used the same amount of sauce for full recipe — the sauce cooks down and you’ll want some for top of chicken

8 ounces orange marmalade , or this time I used Orange Ginger Fruit Spread by Dalfour which had amazing flavor but even apricot preserves will work well here. The Orange flavor just adds a layer of flavor that you can’t get from the apricot and the ginger in the orange really kicked it up a notch. I have also used Apricot Preserves which work out perfectly.

1 1/2 Tablespoons Whole Grain or Stone Ground Mustard ( my favorite is from Maille)

2 Tablespoons Soy Sauce — I used low sodium

2 Tablespoons unsalted butter, melted

1 – 1/12 Tablespoons finely chopped fresh rosemary — if you like a lot of Rosemary add a little more if not a huge fan you probably won’t be making this recipe but use 1 Tablespoon

Kosher Salt and Freshly Ground Black Pepper (app. 1/2 teaspoon)

Directions:

You can marinade over-night but I did it first thing in the morning– you’ll want this to marinade at least 6 hours — this is important

When I get home from supermarket I pat chicken dry and sprinkle all over with kosher salt before I do anything. If I can leave chicken in fridge for a few hours I do and then I take out chicken and continue the prep.

In a glass bowl or any non-reactive bowl combine marmalade, soy sauce, melted butter, rosemary and a few grinds of black pepper. Mix marinade till completely combined then add chicken pieces and coat each piece well. Cover and refrigerate for 6-8 hours or longer whatever is convenient for you. I also put chicken in a gallon sized baggie and squish it around. Completely up to you.

Remove chicken from the fridge and bring to room temperature about 1/2 hour before cooking. Pre-heat oven to 400 degrees. Spray baking dish with cooking spray– or you’ll have a tough time cleaning this one up.

Transfer the chicken to sprayed baking dish and get any and all marinade in the dish as well. I think I used a 13×9 dish. Bake for 45 minutes or until cooked through and browned up on top. Remove from the oven and allow to sit for a few minutes before serving. My oven cooked 4 pieces in 40 minutes so check chicken after 1/2 hour for progress — all ovens vary.

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Happy New Year Brisket

Posted on September 24, 2024 | Leave a comment

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

  • I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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Honey Roasted Chicken – Holiday Chicken

Posted on September 21, 2024 | Leave a comment

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

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.

to prepeare chicken:

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

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Rosh Hashana 2024

Posted on September 17, 2024 | 1 comment

It’s really the official end of the summer season when you know it’s time to prep for the Jewish Holidays. Very late this year so really the end of summer –Rosh Hashana starts on the evening of Wednesday , Oct . 2 and Yom Kippur is the evening of Friday, October 11, with Breaking the Fast on Saturday, Oct. 12. at sundown. It’s always a little tough to wrap your head around it but before you know it , it will be here. Exactly 2 weeks away.

Once again I will write up a list of recipes for you to check out and will try and post as many as possible.

Enjoy your families and friends and have a Happy Healthy New Year from our house to yours. Remember if you have any questions get in touch with me through this website or my Instagram or Facebook –DM me and I will try and get back to you as soon as is possible for me. I will be posting recipes on my website and check out my Instagram for daily posts. You can also ask questions directly @cookingwithcandi .

If you can’t find a recipe a little shortcut is to put the name of the recipe and cooking with Candi into google, it will usually pop up. Unfortunately you can’t hit on the title and get recipe , so you have to do this. I will be posting a lot of the recipes though.

Shana Tovah

Happy Cooking from my kitchen to yours.

Recipes:

in no apparent order

Un-stuffed Cabbage — I highly recommend the delicious main dish– pretty simple to make and beats trying to make stuffed cabbage but I promise you it tastes just as good.

Happy New Year Brisket–Brisket is always a winner and this one never fails

Chicken Marbella– probably one of my favorite Chicken Holiday dishes

Honey roasted Chicken–equally as delicious and a little different flavor

Old School Meatballs–yummy sweet and sour meatballs sure to please the whole family

A Noodle Pudding from Ellen– another delicious kugel from an old friend and a great cook

Another Noodle Pudding from Marcy– excellent choice for a kosher non-dairy kugel

Noodle Pudding from Julie– delicious as well

Mushroom Barley–check out this delicious side dish–everyone loves this all year round

Kasha Varnishes– 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 recipe

Applesauce and Raisin Cake–sweet and delicious as your new year should be

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Don’t Let the Apples go Bad Cake–simple and delicious perfect for the Jewish New Year

Baked French Toast– for Yom Kippur Break Fast– my family’s absolute favorite

Happy cooking from my kitchen to yours.

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Corn Salad with Feta

Posted on September 12, 2024 | 1 comment

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This is a delicious and easy recipe which sometimes gets overlooked because I always make my Basic Fresh Corn Salad but this is a bit different because it has Feta Cheese and some thinly sliced radishes. I suggest you try both of these wonderful recipes — super easy and super delicious for summertime cooking at it’s finest.

You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.

Ingredients:

4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way

1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a  lots of flavor–just saying…..

3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book

1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil–Extra Virgin is the way to go

1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide

1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s

1/2 cup crumbled Feta— I used a 6oz. container

Directions:

Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature.  I put salad together early in the morning and refrigerated all day. You can make it and serve it right away  but it will be better after flavors marinate a bit.

Enjoy!

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Tomato Time Pasta– perfect Summer Pasta made with fresh tomatoes–Meatless

Posted on August 12, 2024 | Leave a comment

photo 2 (3)photo 4 (2)photo 5 (3)Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.

I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available.  I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me,  nothing.   These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good.  Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.

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Ingredients:

1 lb. spaghetti , any kind of long spaghetti is good for this — sometimes I use bucatini type and sometimes I use thin type long spaghetti– use whatever you’d like

1/4 cup extra-virgin olive oil plus more as needed

4 cloves garlic, peeled and minced.

1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.

2 pints of cherry tomatoes or little plum tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.

app. 20 leaves of fresh basil, I just cut them up into small slivers–this is totally optional if your kids don’t like green stuff– but it looks pretty

Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end as needed

freshly grated parmesan at your discretion

Directions:

Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty. After finished cooking pasta — reserve 1 cup of pasta water and set aside before you drain pasta.

Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden about 2 minutes. Be careful you don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5  minutes and if you think you need a little more olive oil add it now . I let the tomatoes simmer in the pan for about 15 minutes to 1/2 hour for the best consistency. I smashed down stubborn little tomatoes at the end with the back of a wooden spoon or a masher if you have one.  A very low simmer at the end.  Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit.

Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water).  Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil . I let everyone add their own cheese at the table.

Remove the pan from the heat and plate it up.

Yum! and even more delicious the next day.

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My Most fav Lemon vinaigrette

Posted on July 31, 2024 | Leave a comment

I am a huge fan of lemons and citrus flavor and this salad dressing hits all the flavors that I love I even throw a 1/2 teaspoon of Honey in there for that sweet hit. If you want to omit the honey you can and you can substitute it with maple syrup if you’d like. This blows away store bought dressing and gotta say a little effort is involved but super easy, you can double on it if you’d like. You’re going to make this dressing again and again and again it’s easy versatile and delicious. You can drizzle it on a salad, a grains bowl, salmon, and veggies it will pep up anything and keeps well in the fridge. Enjoy! and you’re welcome.

Ingredients:

1/4 cup fresh lemon juice

1 garlic clove , minced

1 teaspoon Dijon mustard – I usually use a heaping teaspoon

1/4 teaspoon kosher salt or sea salt

a dash of freshly ground black pepper

1/2 teaspoon honey or maple syrup

1/4 cup extra virgin olive oil

Directions:

I put all ingredients except for olive oil in my mini processor, then drizzle in the olive oil give it a few whirls and it should be fine. If no little processor whisk in a small bowl and add olive oil slowly whisking as you go. The mini processor is a must for me does the garlic and whisks it all together.

I then put in a jar with a tight fitting lid ( see photo) and shake to combine before serving. It should stay good for a week in the fridge. Olive oil will solidify a bit but just take it out of fridge before serving to soften .

Enjoy!

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Farmers Market to Table Gazpacho

Posted on July 28, 2024 | Leave a comment

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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 . There are many variations of this wonderful cold soup — take what you want from this one and put your own mark on it.

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 — you can also use an Italian frying pepper (cubanelle) if available or a light green pepper like an Anaheim, just core and seed all peppers.

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. You can also use an immersion blender in a deep bowl–you may need to do it in batches or use a regular blender.

After each vegetable is chopped up add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper.  I like to drizzle olive oil slowly in while I blend it. Pour into a large bowl 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.

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