Christmas Dinner: Pea Soup

Pea Soup – Candy Coated Culinista

This Christmas I want to make a complete and composed dinner from beginning to end and who better than to use Jamie Oliver’s Christmas Cookbook. I am practicing these recipes early so Christmas dinner has no hiccups and I am always one to eat Christmas dinner any time of the year; to a few of my friends chagrin. They just don’t understand Christmas in July of Turkey in late spring. I have been adverse to pea soup for as long as I can remember and the only reason was the colour of the soup. I don’t mind peas in any other fashion, so what is my problem right?

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 40 min.
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
Soup

• 1 onion
• 2 cloves of garlic, finely diced
• 1 leek, rough chopped
• 2 celery stalks, rough chopped
• Olive oil
• 6 cups of frozen peas
• 7 cups chicken or vegetable stock
• 6 sprigs of fresh mint
• Extra virgin olive oil
• Plain yoghurt or crème fraiche, optional
Toast
• 6 slices of whole-grain bread with seeds
• 5 ½ oz leftover cooked ham
• 1 crunchy eating apple
• 1 ¾ oz Stilton cheese
• ¾ oz mature Cheddar cheese
• 1 tbsp liquid honey
• 4 sprigs of fresh rosemary

Assembly
Soup

1. Preheat oven to 350°F.
2. Using a Dutch oven add in the garlic, onions and leek and celery over medium-high heat with 1 tablespoon of olive oil and cook for 10 to 15 minutes until softened; but not coloured, stirring occasionally.
3. Add in the frozen peas and stock and let boil.
4. Add on a pinch of salt and pepper.
5. Reduce heat to a simmer and let cook for 10 minutes.
Toast
1. Lay bread in a large baking sheet and shred ham, apple and crumble chees atop of the bread.
2. Finely grate cheddar cheese over top and drizzle a little extra virgin olive oil and honey.
3. Cook for 10 minutes and then place in soup bowls.
Soup
6. Pick out the mint leave and using the immersion blender; blend until smooth.
7. Ladle soup into bowls, drizzle some extra virgin olive oil, add a dollop of yoghurt or crème fraiche, and serve.

Tips
• Make ahead and reheat when needed and you can also gather the toast topping and have ready to go.
• Top with pomegranates, crumbled bacon if your not making the toast depending on your guest.

Please Enjoy

My thoughts
Now that I enjoy a daily green smoothie I have no quams about the colour of this soup and I’m very happy I finally decided to try it. The pea soup was so flavourful and my only issue was getting the soup to be silky smooth. Other that that I’m sold. I would suggest using vegetable or mushroom stock instead of chicken and serve the toast, yoghurt or cream fraiche on the side so those vegetarians and vegans can partake.

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Creamy Blue Cheesey Potatoes with Chives & Haricots Warm Salad

Creamy Blue Cheesey Potatoes with Chives & Haricots warm salad – Candy Coated Culinista

Nothing beats a warm salad and this recipe will not disappoint and if your reading this hating Blue Cheese I urge you to give this a try.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pound baby yellow skinned potatoes, halved & boiled
• 1 pound green haricots, ends trimmed
• Blue cheese, small wedge crumbled
• Chives, finely chopped
• Thyme, 6 sprigs

Assembly
1. In a large pot over high heat salted boil potatoes until tender; then drain and set aside.
2. Prepare haricots and steam until just cooked.
3. Place haricots in an ice bath to shock them and stop the cooking process.
4. Drain haricots and add to a platter along with the potatoes and crumble blue cheese over top.
5. Sprinkle chives and thyme and serve.

Tips
• If you must, you can swap out to another crumbly cheese if desired.

Please Enjoy

My thoughts
This is a beautiful way to enjoy some in season haricots. I remember a time I hated blue cheese and just like olives, anchovies and sushi I became a fan once I became an adult and my palette matured. The salty creaminess with that slight medicinal taste makes the perfect coating for the vegetables. One can’t eat loads of blue cheese in one sitting; but this recipe gives the perfect balance that I craved again the next day. I wish I had made more.

Turkey Stock

Turkey Stock – Candy Coated Culinista

Another great make ahead Thanksgiving or Christmas recipe that can be used in stuffing, gravy and day after soup.

Yield/Serving: 1 litre
Prep Time: 15 min.
Cook Time: 4 hours, plus
Difficulty level is: Easy, time consuming

Slightly altered from No Crumb Left

Ingredients
• 6-8 turkey pieces; combo of wings and drumsticks
• 10 cups of water
• 1 large onion. Sliced into rings
• 2 carrots, peeled and chopped
• 2 celery sticks, chopped
• Fresh parsley, handful
• Fresh chives, handful
• Fresh thyme, handful

Assembly
1. Preheat oven to 450°F.
2. Place turkey pieces into a roasting pan and bake for 60 minutes. (Just ensure all sides of the turkey are a golden brown)
3. Check every 30 minutes and flip.
4. Meanwhile using a large stock pot add ten cups of water and bring to a boil over high heat.
5. Once turkey is done, tear apart the wings and place all the turkey pieces along with the vegetable into the stock pot.
6. Scrape the brown bits from the roasting pan with a wooden spoon and add to the stock pot. (If it hasn’t all deglazed; just turn on the burner and add some water and let boil and scrap the turkey pieces off)
7. Gently simmer over low heat for 4 hours. The stock will reduce down.
8. Let cool and pour into jars and chill.

Tips
• Use the leftover turkey for whatever you like. I saved the drum sticks for dinner as they remained whole and the turkey wings were put in a quick turkey soup with the rest of the veg.
• You can also freeze this stock.

Please Enjoy

My thoughts
Not going to lie here this is a lot of work for stock; but then there are no preservatives, sodium or salt and chemicals. So start this in the morning and go about your day in the house and let this reduce while you’re doing chores and other baking. There is no salt in this recipe so it won’t be as flavourful as you expect; but it’s best to salt whatever dish you put this into after the fact.

Mango Salad

Mango Salad – Candy Coated Culinista

Mango salad has always been a favourite of mine since I first tasted it many years back being surrounded by so many Filipino co-workers. Back then I thought mango salad was only a Filipino thing; but since I have learned it is also a Thai dish and this is the probably the only way you can get me to have chilies in anything I consume.

Yield/Serving: 4
Prep Time: 10 min
Difficulty level is: Easy

Ingredients
• 2 mangoes, sliced into match sticks can be green or a little more ripe, your preference
• ¼ red bell pepper, sliced
• ¼ green bell pepper, sliced
• 1/2 medium red onion. Sliced
• Cilantro, handful
• 3 leaves of romaine or a leafy lettuce, chopped
• 1 green onion, chopped
• Freshly squeezed lime juice, from 1 lime
• Sweet Thai chili sauce, to taste

Assembly
1. Prep all the vegetable & fruit and place into a large bowl.
2. Squeeze in lime juice and add sweet chili Thai sauce and serve.

Please Enjoy

My thoughts
Sweet, spicy and full of mangoes; I mean how can you go wrong. Whether you prefer the mango more green or a little more ripe it’s just a great salad with a slight kick.

Cinco de Mayo

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.

M is for … Melon Cucumber Salad

M is for … Melon Cucumber Salad – Candy Coated Culinista

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 4 tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 2 tsp agave nectar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 small honeydew melon, seeded and cut into bite-sized chunks
• 1 golden kiwi, halved and sliced
• ½ English cucumber, cut into chunks
• 1/3 cup finely chopped red onion
• 1/3 cup black olives, roughly chopped
• 3 tbsp finely chopped dill
• ½ cup feta cheese, crumbled

Assembly
1. In a small bowl whisk together lemon juice, extra virgin olive oil, agave nectar, salt and pepper until emulsified.
2. In a large bowl add honey dew, golden kiwi, English cucumber, red onion, black olives and dill.
3. Drizzle dressing over salad and mix.
4. Finally top with crumbled feta cheese and give one last quick mix and serve.

Please Enjoy

My thoughts
This is one of my most creative salads to date. The combination of fruits and vegetables and it being both salty and sweet was very delicious. I would make this for a dinner party in a heartbeat.

Caribbean Soup … Just like my mom used to make …

Mom’s Caribbean Soup – Candy Coated Culinista

My mom passed away before I really got into cooking and she was one of the cooking types who had no recipes written down. That can be and is quite hard when I am trying to recreate those dinners that are near and dear to my heart. One of those recipes is her Caribbean soup; this is one of those dishes that I loved as a kid and I detested soup back then yet I would enjoy this soup; even with the pigtails in it – it’s a Caribbean thing. I have made this recipe twice now purely from the taste, I remember from days gone by and I have made a pretty good replication. My first attempt was closer I believe, but silly me can’t find where I put the recipe or I just never jotted it done; so here I go again and this time I made sure to write it down.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: about 1 hr.
Difficulty level is: Easy

Ingredients
• Turkey pieces, 4 wings & 2 legs
• Sea salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Season salt, to taste
• Garlic powder, to taste
• Onion powder, to taste
• 3 garlic cloves, finely chopped
• 2 tbsp canola oil
• 1 litre chicken stock
• 500 ml water
• 3 Small red skinned potatoes, halved
• Dumplings (flour, salt, water)
• 3 celery stalks, chopped
• carrots, chopped
• 1 onion, chopped

Assembly
1. Preheat oven to 350°F.
2. Season turkey and place in roasting pan and bake for 35 minutes.
3. In the meantime prepare the celery, carrots, potatoes, onion and garlic and set aside.
4. Using a large stockpot place garlic an oil and cook until a golden brown.
5. Add chicken stock and water and put pot to simmer.
6. When turkey is cooked, shred turkey meat into pieces and add to the pot.
7. Add in the potatoes and increase the heat to medium and continue to let cook.
8. Using a medium sized bowl make dumplings by mixing flour, a pinch of salt and water until ingredients form into a ball.
9. Add to pot and cook for 10 – 15 minutes depending on size.
10. Once dumplings are cook add the remaining vegetables and let simmer on low heat for 10 minutes.
11. Serve.

Tips
• If you are going all out Caribbean, add pigtails and bread kind like breadfruit, eddoes, plantain, yam and soup seasoning. I totally forgot to add plantains, which I can readily find at my local grocery store; but the other ingredients would require a trip to the West Indian store.

Please Enjoy

My thoughts
This was very reminiscent of my mom’s soup and this made me happy; but I know something was missing. The soup tasted much better on the second day as the flavours married. My mom’s soup however always tasted good on day one, so I know something was a touch off. Was it the extra West Indian ingredients or more likely my mom putting love and attention into the soup is what made it always taste oh so good. Probably a bit of both.

Acorn & Butternut Squash Soup

Acorn Butternut Squash Soup - Candy Coated Culinista

Acorn Butternut Squash Soup – Candy Coated Culinista

It’s that time of year again when I start making soups on the regular.

Yield/Serving: 1 litre
Prep Time: 10 min.
Cook Time: 1 hr to 1 hr. 15 min.
Difficulty level is: Easy

Ingredients
• 1 butternut squash, cut in pieces
• 1 acorn squash, cut in pieces
• Canola oil
• 4 tbs vegetarian margarine
• 1 medium size yellow onion, chopped
• 5 cloves garlic, diced
• 1 litre vegetable stock
• Sea salt, to taste
• Black pepper, to taste
• Cayenne pepper, generous pinch
• Sunflower seeds, to decorate
• Pumpkin seeds, to decorate
• Parsley, to decorate

Assembly
1. Pre-heat oven to 450°F
2. Wash squash and de-seed and cut into pieces and place in a large bowl.
3. Coat squash with canola oil and place in roasting pan and roast for 30 to 45 minutes.
4. When squash is finished roasting immediately place in a bowl and cover with saran wrap. (Letting the squash remain warm in the bowl, so it will be easier to remove the skin)
5. Meanwhile over medium heat, in a large pot cook onion and garlic until brown.
6. Pour in the vegetable stock and let cook.
7. Start peeling away the skin from the squash and add to pot.
8. Add salt, pepper and cayenne pepper and continue to cook for 30 minutes over medium-low heat. At the 15 minute mark use an immersion blender to blend and let simmer.
9. Serve with sunflower, pumpkin and parsley on top.

Tips
• Freeze a portion if desired.

Please Enjoy

My thoughts
The colour of this soup was amazing and the crunch of the pumpkin and sunflower seeds added a lovely texture to the soup.

Mediterranean Baked Peppers

Mediterranean Baked Peppers - Candy Coated Culinista

Mediterranean Baked Peppers – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Canadian Living

Ingredients
• 2 yellow bell peppers
• 1 red bell pepper
• 1 orange bell pepper
• 2 tsp extra virgin olive oil
• 1 large garlic clove, finely chopped
• ¼ tsp dried oregano
• pinch sea salt
• pinch black pepper
• 1/8 tsp grated lemon zest
• 1/3 cup feta cheese, cut into small cubes
• 1 tbsp freshly chopped parsley
• ½ tsp lemon juice

Assembly
1. Preheat oven to 425°F.
2. Cut bell peppers in thick slices.
3. In a bowl mix together extra virgin olive oil, garlic, dried oregano, sea salt, black pepper and lemon zest.
4. Pour onto a baking sheet and bake for 20 minutes.
5. Place cooked peppers into a bowl with feta, parsley and lemon juice and plate.

Please Enjoy

My thoughts
This is an amazingly tasty dish that is making me a lover of protein free meals. With vegetarian dishes like this it makes it easy to have more meatless meals in a week.

Kale Caesar Salad

Kale Caesar Salad - Candy Coated Culinista

Kale Caesar Salad – Candy Coated Culinista

This twist on a Caesar salad is my new favourite way to enjoy Caesar salad. Robust and hearty kale being incorporated into this classic is delicious.

Yield/Serving: 2-4
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 head romaine lettuce, chopped
• 6 kale leaves, de-stemmed & chopped
• Spinach, big handful chopped
• 4 slices of bacon, cooked crispy & crumbled
• 2 cloves garlic, finely minced
• 3 anchovy fillets, finely chopped
• Caesar salad dressing
• 1/3 cup mozzarella cheese, shredded
• ¼ cup parmesan cheese
• 1 cup croutons

Assembly
1. Chop romaine, kale and spinach leaves and put into a bowl.
2. Using a frying pan, fry bacon until crispy and then crumble.
3. Using the same oil from the bacon, quickly fry the minced garlic and add to another bowl.
4. Finely chop the anchovies and add to the small bowl along with salad dressing and mix.
5. Shred mozzarella cheese and add to the bowl of lettuce along with parmesan cheese and croutons.
6. Mix well and serve.

Tips
• Make the dressing by hand if you like; but I decided not to as I had time restraints.
• Make into a chicken Caesar salad by adding grilled chicken breast into the salad.

Please Enjoy

My thoughts
This salad was enjoyed by my taste testers. I managed to turn people who claim to hate anchovy’s and kale into a lover. Granted the moment I mentioned there were whole anchovy fillets in the salad some stopped. My point was still proven and I arrested my case. I have made this salad three times already in 2 weeks; even once as a chicken Caesar salad.

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