Herby Vegan Compound Butter

Herby Vegan Compound Butter - Candy Coated Culinsta

Herby Vegan Compound Butter – Candy Coated Culinsta

I love compound butter; but I don’t necessarily want to partake in all the yummy delicious artery clogging full fat butter. Therefore, here is my version of compound butter that I use on veggies and on proteins.

Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 400g vegan margarine
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• Handful fresh dill
• Handful fresh parsley
• 2 tbsp fresh oregano

Assembly
1. Using a food processor chop fresh herbs
2. Place vegan margarine in food processor.
3. Blend herbs and butter together.
4. On a long piece of wax paper place butter in the middle and form butter into a cylinder.
5. Twist the edges and place in freezer for 30 minutes.
6. Take butter out of the freezer and cut butter into discs and roll back up and use as needed on vegetables or meat.

Please Enjoy

My thoughts
I love having a stack of discs in my freezer to use whenever I want. It is handy and an excellent way to use up all those fresh herbs that may be about to turn.

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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.

Christmas Dinner – Potato: Potato Al Forno

Potato Al Forno – Candy Coated Culinista

It’s not Christmas without a side of silky smooth mashed potatoes right? Well how about this year you go a little more rustic and complex.

Yield/Serving: 8-10
Prep Time: 30 min.
Cook Time: 1 hr & 50 min.
Difficulty level is: Medium

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 2 lbs Yukon Gold potatoes
• 2 onions
• 2 bulbs of fennel, with herby fronds attached
• 2 ½ cups whole milk
• 1 2/3 cups heavy cream
• 6 anchovy fillets in oil
• 8 cloves garlic
• ½ bunch of fresh rosemary
• 6 fresh bay leaves
• 1 whole nutmeg, for grinding
• 1 ¾ oz Parmesan cheese

Assembly
1. Peel onions. Potatoes and trim the fennel, reserving the fronds .
2. Finely slice the potatoes, onion and fennel just under ¼” thick, using a mandolin with the guard.
3. Preheat oven to 350°F.
4. In a medium sized saucepan pour milk and cream in and tear anchovies, crush in the unpeel garlic and add rosemary & bay leaves and finely grate in half the nutmeg.
5. Bring mixture to a boil over medium heat and let infuse for a few minutes.
6. Remove out the rosemary and bay leaves and grate in some Parmesan cheese and season if desired.
7. In a baking dish layer the potatoes, onion and fennel.
8. Pour the cream mixture over and finely grate the remaining Parmesan cheese.
9. Cover with aluminum foil and bake for 30 minutes and the remove foil and continue to bake for another 45 minutes, or until tender and golden.
10. Garnish with reserved fennel tops and serve.

Tips
• Swap out fennel for any other seasonal vegetable such as celery root or celery heart.
• I would also recommend rutabaga as that is easy to find in Canada in the Autumn & winter months.

Please Enjoy

My thoughts
This is a recipe you could prep the night before and cover in the fridge and cook the morning before your Turkey goes in. This recipe was surprisingly savoury and luscious with all the dairy added. I didn’t notice the anchovies; which I actually love; but some of my guests swear they hate. (When they come to my place it’s in lots of things unbeknownst to them and the eat away) This is a amazing and sophisticated side dish that is also great as leftovers. Add some dill to the top also if you have some in the house.

Potato Al Forno – Candy Coated Culinista

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.

Hearty Winter Soup

Hearty Winter Soup – Candy Coated Culinista

We had our first snowfall last Friday and I was pushed head on into soup season a little earlier than I expected. Now I had bought rutabagas and had no clue what to do with them besides my usual preparation and then I thought of adding this to my winter soup.

Yield/Serving: 8 servings
Prep Time: 15 min.
Cook Time: 1 hour + 45 min. inactive tine
Difficulty level is: Easy

Ingredients
• 1 pepper squash
• 2 rutabagas, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 1 tbsp, extra virgin olive oil
• 1 white onion, diced
• 3 cloves garlic, finely diced
• 3 button mushrooms, sliced
• 1 litre homemade vegetable stock

Assembly
1. Preheat oven to 400°F.
2. Cut squash in half and scoop out the insides while the oven warms up.
3. Place in a roasting pan and bake for one hour.
4. Prepare rutabagas and sweet potatoes and boil in a medium sized saucepan until tender.
5. Using a frying pan over medium heat pour in olive oil and add onions, garlic and mushrooms; fry until golden brown.
6. Place rutabagas, squash, sweet potatoes, onions, garlic and mushrooms in a bowl and set aside.
7. Using a large stock pot, pour vegetable stock in and add vegetables.
8. Using the immersion blender, vegetables and let simmer until squash is tender.
9. Once squash is cooked, scoop out of the skin and add to the stock pot.
10. Blend again until all the vegetables & fruit have been pureed and the soup is smooth.
11. Let simmer on low for 45 minutes.
12. Garnish with parsley if desired and serve.

Tips
• Use store bought vegetable stock.

Please Enjoy

My thoughts
This turned out much better than I expected as rutabaga has very little flavour. However; with the other vegetables there was an added earthiness I enjoyed. The colour was a little muddier than I’d hoped; but I would have had to add more squash and sweet potato to get my desired colour.

Autumn Beetroot Smoothie

Autumn Beet Smoothie – Candy Coated Culinista

I remember a short while ago I couldn’t tolerate a vegetable smoothie and then I started enjoying them. Slowly I added more and more vegetables building up my tolerance and now I’m at the point where I have a veggie smoothie more days than naught.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 1 min.
Difficulty level is: Easy

Ingredients
• ½ raw beetroot, peeled and cut into chunks
• Handful of cranberries
• 1 small knob of ginger
• 1 banana, cut into slices
• 3 tbsp plain yoghurt
• ½ cup water
• Few ice cubes

Assembly
1. Prepare vegetables and fruit and place in blender jar.
2. Add yoghurt, water and ice and blend for one minute.

Please Enjoy

My thoughts
I’ve always loved beets and this smoothie with its natural sweet touch from the beetroot and slight kick from the ginger is a wonderful fall smoothie.

Q is for … Mediterranean Vegetable Quiche

Q is for … Mediterranean Vegetable Quiche – Candy Coated Culinista

Perfect for breakfast, lunch or dinner. These delicate little quiches are good anytime of day and taste of the Mediterranean.

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 30 min
Difficulty level is: Easy

Ingredients
• 1 tbsp butter
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• Pinch of sea salt
• Pinch of black pepper
• ¼ tsp Greek spices
• Handful of spinach
• 10 Kalamata olives pitted and chopped
• ¼ grape tomatoes, halved
• 1/8 cup red onion diced
• ¼ cup feta cheese, cubed
• ¼ cup cheddar cheese, shredded

Assembly
1. Preheat oven to 425°F.
2. Butter the dishes and set aside.
3. Using a medium bowl and whisk eggs, heavy cream, milk, salt, pepper and spices together.
4. In a separate bowl add vegetables and feta cheese and mix and place in dish.
5. Sprinkle the cheddar cheese on top and pour egg mixture over top.
6. Bake for 20 to 25 minutes or until quiche has set.
7. Let cool and cut into slices.

Tips

Please Enjoy

My thoughts
I know only three foods of dishes that start with a Q that I could make that wouldn’t entail me searching far and wide for peculiar and exotic ingredients. So I went back and made another quiche but crustless this time; eliminating the part of my last quiche that I didn’t love.

Cornish Game Hen with White Heirloom Haricots

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Thanksgiving is this weekend and I was in the mood to do a little trial run for the big day.

Yield/Serving: 2
Prep Time: 35 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Rock Cornish Game Hen

• White onion, slices from half a small onion
• Garlic, 2 cloves whole
• Dijon Mustard
• Dried basil
• Dried rosemary, crushed
• Lemon, slices from half a lemon
Smashed Potatoes
• Yellow skinned gem potatoes
• Fresh thyme, sprinkle on top
White Haricots with Chives
• White haricots
• Chives, finely chopped
Sauteed Mushrooms
• Handful button mushrooms, quartered

Assembly
Rock Cornish Game Hen

1. Preheat oven to 375°F.
2. Slice onions and place inside the cavity of the hen along with whole garlic.
3. Rub spices over hen and spread Dijon mustard over top.
4. Bake for 1 hour and until the skin is a golden brown.
Smashed Potatoes
5. Over high heat boil a pot of salted water with the gem potatoes.
6. When the potatoes are slightly tender drain; set aside and let cool.
7. Once cooled place potatoes on a cutting board and smash overtop with a mug base and sprinkle with fresh thyme.
White Haricots with Chives
8. In a medium size saucepan steam haricots until just firm.
9. Immediately place haricots in an ice bath to shock them and stop the cooking process.
10. Set aside in a bowl and add chives and mix.
Sauteed Mushrooms
11. Using a small frying pan, place a little extra virgin olive oil and sauté mushrooms.
12. Place of platters and serve.

Tips
• Make a quick scratch gravy from the pan drippings

Please Enjoy

My thoughts
These little hens are such a simple, gourmet way to enjoy your Thanksgiving. If you are not in the mood for Turkey or have guests that dislike turkey; this is the way to go. One hen per person is a wonderful idea and also having an intimate dinner for two splitting the rock hen in half works just as well. This meal felt very farm to table with the Farmer’s market finds and a more unique protein. I have already bought another hen for a rainy day when I want to make something just a little more special for my guests.

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Cornish Game Hen with White Heirloom Haricots – Candy Coated Culinista

Heirloom Tomato & Purple Pepper Salad with Marinated Onions

Heirloom Tomato & Purple Pepper Salad with Marinated Onions – Candy Coated Culinista

Another trip to the Farmer’s Market with wonderful results.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 1 hr. to
Difficulty level is: Easy

Marinated Onions slightly altered from No Crumbs Left

Ingredients
Marinated Onions

• 1 medium red onion, sliced
• ¾ cup extra virgin olive oil
• 1 tbsp dried basil
• Chives, small bundle finely chopped
• 1 tbsp fresh thyme
• ½ tsp dried oregano
• 1 tbsp apple cider vinegar
Heirloom Salad
• Heirloom grape tomatoes, sliced
• Heirloom Purple peppers, sliced
• Red bell peppers, sliced

Assembly
Marinated Onions

1. Thinly slice onions and place in a small bowl.
2. In a small bowl, mix oil and vinegar and herbs and pour over onion.
3. Ensure the onions are submerged and let sit at room temperature for at least 1 hour.
Heirloom Salad
1. Slice grape tomatoes in half and slice peppers, keeping their full shape.
2. Place tomatoes and peppers along with onions (not including the marinated oil) on a platter and serve.

Tips
• Marinated onions keeps for two days unrefrigerated.

Please Enjoy

My thoughts
The original recipe called for just oregano and the use of red wine vinegar; but I had just used both these up. (just my luck) so I worked with what was in my pantry. I didn’t slice the onion as thinly as I hoped; but I still turned out great.

Asparagus Stuffed Chicken

C.C.’s Savoury Stuffed Chicken – Candy Coated Culinista

Yield/Serving: 3
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 3 chicken breasts, sliced halfway through breast but not to the end of the breast
• Sea salt
• Black pepper
• Season salt
• Dried basil
• Dried oregano
• Garlic powder
• Onion powder
• Greek spices
• 2 tbsp extra virgin olive oil
• 3 button mushrooms, sliced
• 12 asparagus, bottoms cut off
• 6 grape tomatoes, cut lengthwise
• 1/3 cup mozzarella cheese, shredded

Assembly
1. Preheat oven to 350°F.
2. Slice into chicken breast lengthwise down the middle; but not all the way through.
3. Season chicken breasts with spices.
4. Place asparagus, grape tomato, mushroom and sprinkle some mozzarella cheese inside the chicken breast.
5. Heat large frying pan over medium-high heat and pour olive oil in.
6. Once oil is hot sear top and bottom of the chicken breast.
7. Place chicken into a roasting pan and bake for 30 minutes.
8. Serve and enjoy

Please Enjoy

My thoughts
I have always wanted to make a stuffed chicken and I’m happy I finally have. I have learned that I was too generous with the filling and next time I will scale back a touch. Other than that this was beyond delicious and fresh.

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