P is for … Pea Risotto

P is for … Pea Risotto - Candy Coated Culinista

P is for … Pea Risotto – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 20-22 min.
Difficulty level is: Easy

Ingredients
• 900ml low sodium chicken stock
• 2 tbsp extra virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, diced
• 1 cup Arborio rice
• Sea salt, to taste
• Black pepper, to taste
• 1/3 cup fresh peas
• 1 tbsp unsalted butter
• Parmigiano Reggiano, to taste
• Handful of parsley, finely diced

Assembly
1. Pour chicken stock into a large saucepan over high heat and boil.
2. Once the chicken stock has boiled, turn down to low heat to keep warm.
3. In a medium saucepan heat extra virgin olive oil and pour in the onion and cook for three minutes.
4. Add in the garlic and continue cooking for another 3 minutes until soft and translucent.
5. Stir in one cup of Arborio rice along with sea salt and black pepper stirring constantly for two minutes.
6. Ladle in a half cup of chicken stock to the rice until the liquid is absorbed.
7. Continue adding chicken stock a half cup at a time until rice is tender with a firm centre and the risotto is creamy, about 20 to 22 minutes.
8. Add in the peas and butter in the last 3 minutes of cooking.
9. Stir in the parsley and grate some Parmigiano Reggiano to taste.
10. Serve immediately.

Please Enjoy

My thoughts
A slow but well worth it process. Creamy and aldente with the fresh peas and parsley along with the Parmigiano Reggiano made this a rich dish.

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Super Quick Garlic Bok Choy

Super Quick Garlic Bok Choy – Candy Coated Culinista

Yield/Serving: 4 to 6 servings
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From: Eat Delicious from Dennis the Prescott

Ingredients
• 2 tbsp toasted sesame oil
• 10 green onions, trimmed and cut into thirds
• 5 garlic cloves, minced
• 1 pound bok choy, ends trimmed and leaves separated
• 2 tbsp soy sauce
• 1 tbsp sesame seeds toasted

Assembly
1. Using a wok over medium-high heat and sesame oil and when oil is hot add the green onions and garlic and stir fry for 30 seconds ensuring to keep them moving the full 30 seconds.
2. Add the bok choy and soy sauce and stir fry for 2 minutes and then transfer to a serving dish.
3. Sprinkle toasted sesame seeds over top and serve.

Please Enjoy

My thoughts
I halved this recipe because I didn’t need 6 servings of bok choy. It tasted so good; I’ve always loved Bok Choy and in the area I live this is always at least two varieties in the grocery store. For this recipe I choose Shanghai Bok Choy as they are bigger in size.

Garlic and Rosemary Hasselback Potatoes

Garlic and Rosemary Hasselback Potatoes – Candy Coated Culinista

I haven’t made hasselback potatoes in seven years. The reason I know this is this was one of the first recipes I ever made. This time I tried a simpler yet more sophisticated version.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 70 to 80 min.
Difficulty level is: Medium

From Eat Delicious by Dennis the Prescott

Ingredients
• 8 large russet potatoes, scrubbed
• ¼ cup olive oil
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 5 garlic, unpeeled
• 2 fresh rosemary sprigs
• 4 tbsp (1/2 stick) butter, melted

Assembly
1. Preheat oven to 425°F.
2. With a sharp knife, cut crosswise parallel slits into the potatoes, about 1/8” apart; ensuring to stop just before cutting through so potatoes stay connected at the bottom of the potato.
3. Transfer to a roasting pan.
4. Brush potatoes with olive oil and season with sea salt and pepper.
5. Scatter the garlic cloves and rosemary around the pan.
6. Pick rosemary stems and place on top of potatoes and bake for 40 minutes.
7. Brush all over the potatoes with melted butter and continue to bake for another 30 to 40 minutes, or until the edges are golden brown and crispy. When a you can insert a knife easily into the centre of the potato they are done.
8. Serve immediately.

Please Enjoy

My thoughts
I felt the potatoes were undercooked and I cooked them for longer than the recommended time. Perhaps it’s because I didn’t slice them as thinly as the picture showed; but I didn’t want to go any closer and mess up the potato. The flavour was great and the salty tops with the aroma of rosemary was well received. Sometimes I get compliments like “why don’t you be a chef in real life” and I have always considered this a viable option; but then I’m afraid my passion for cooking and baking will fizzle if this just becomes a full time job. So I just continue to love the feeling of Zen and calmness I received when cooking and just enjoy.

Pasta with Fried Lemons and Chili Flakes

Pasta with Fried Lemons & Chile Flakes – Candy Coated Culinista

Lemons, lemons and more lemons! If you are a lemon lover this recipe is for you.

Diner: Changing the Game by Melissa Clark

Ingredients
• 4 lemons
• 1 pound linguine or spaghetti
• 4 tbsp extra virgin olive oil, plus more for drizzle
• Pinch of sugar
• 3 tbsp unsalted butter
• ¾ tsp chili flakes. More to taste
• 2/3 cup parmigiana-reggiano cheese, plus more to taste
• Black pepper, to taste
• ½ cup celery leaves, coarsely chopped (optional)
• 1/3 cup parsley, coarsely chopped (optional)
• Flaky sea salt, for garnish

Assembly
1. Bring a large pot of salted water to a boil over high heat.
2. Zest finely 2 lemons and set aside.
3. Trim the top and bottom off the other two lemons and cut lengthwise into quarters and remove any seeds.
4. Thinly slice the quarters into triangles and blanch lemon pieces in the boiling water for 2 minutes. Then transfer using a slotted spoon to a paper towel to dry.
5. In the same boiling water add pasta and cook until al dente.
6. Drain water; but reserve ½ cup of the pasta water.
7. Using a large frying pan, heat 1 tablespoon olive oil over high heat.
8. Add the dried lemon pieces and season with a pinch of salt and sugar.
9. Cook until the lemons are caramelized, for 3 to 5 minutes and then transfer to a plate.
10. Over medium heat melt butter in the leftover oil and add the chili flakes and lemon zest of both lemons until fragrant.
11. Whisk in the reserved pasta water.
12. Toss in pasta, the juice of one lemon, cheese, black pepper and the remaining salt.
13. Cook until pasta is coated with sauce and add in the caramelized lemon.
14. Add celery leaves and parsley if desired.
15. Taste and add more lemon juice, drizzle olive oil and cheese if desired.
16. Sprinkle with sea salt and serve.

Please Enjoy

My thoughts
I wasn’t a fan of this recipe. The caramelized lemons and the lemon zest, lemon water, lemon juice. It was all too much lemon for me. I could handle almost all that lemon except the caramelized lemon. All I could taste was lemon rind, so I took that out and enjoyed the dish a little more. The combination of black pepper, chilli flakes and cheese and lemon; this mixture had a tendency to clump together and not be

Roast Chicken with Plums

Roast Chicken with Plums – Candy Coated Culinista

Yield/Serving: 3-4
Prep Time: 15 min.
Cook Time: 1 hour plus
Difficulty level is: Easy

From: Diner: Changing the Game by Melissa Clark

Ingredients
Chicken

• 1 large lemon, grated
• 1 tbsp ground sumac
• 2 tsp kosher salt
• 1/2 tbsp black pepper
• ½ tsp cinnamon
• ½ tsp allspice
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, grated or minced
• 1 whole chicken, 4 pounds
• 1 bunch of thyme, for garnish
Plums
• 4 plums, halved & quartered
• 4 shallots, sliced into rounds
• 1 tbsp honey
• ½ tbsp extra virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp cinnamon
• 1/8 tsp allspice
• 1 bay leaf, torn in half

Assembly
1. Grate the zest from the lemon and place in a small bowl.
2. Add and stir in the sumac, salt, pepper, cinnamon, allspice along with the olive oil and garlic.
3. Rub chicken and throughout the cavity of the chicken.
4. Split the thyme bindle into half and place into the cavity of the chicken.
5. Place in a roasting pan on a wire rack and let marinate for 1 hour and up to 24 hours.
6. Let chicken come to room temperature before cooking for 30 minutes.
7. Preheat oven to 450°F.
8. In a medium sized bowl mix together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tsp of water.
9. Spread mixture on the bottom of the roasting pan and place the chicken on top and roast for 30 minutes.
10. Squeeze 1 tablespoon of lemon juice and mix with remaining 1 tablespoon of olive oil.
11. Drizzle over chicken and continue to cook for 30 to 45 minutes longer.
12. Let the chickens rest covered in foil for 10 minutes and then carve.
13. Serve with plums and add more fresh time for garnish.

Please Enjoy

My thoughts
I choose this recipe as I have been looking for interesting and new ways to serve my proteins. I have never cooked with sumac before and I had to research what the flavour and taste of sumac was. Once I learned it had a lemony taste I was delighted. I have never thought to incorporate plums into a dinner dish and this was a lovely addition. I found this to be a touch too savoury for myself though as I had leftover that hung around for more than two days. I batched down this recipe as the original called for 2 whole chicken, which I was not planning to invest in with new flavour combinations. Overall I think this could be a hit depending on the audience. I enjoyed this; but it wouldn’t go into my weekly menu; more like every two months to change things up and during plum season.

Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

Assembly
1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

Tips
• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

Chicken Vesuvio

Chicken Vesuvio - Candy Coated Culinista

Chicken Vesuvio – Candy Coated Culinista

When I heard of a dish called Chicken Vesuvio, I immediately assumed this was an Italian dish because of the name. To me it seems derived from Mount Vesuvius the volcano that erupted back in 79 AD and destroyed Pompeii and Herculaneum. Well upon further research this Greek mythology, architecture and history buff was wrong, Chicken Vesuvio is a speciality of Chicago and is an Italian-American dish.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 45 – 50 min.
Difficulty level is: Medium

Ingredients
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Paprika, to taste
• 2 cartilage in chicken breasts
• 2 large red skinned potatoes, cut into wedges
• Rosemary, finely diced
• oregano, finely diced
• dill, finely diced
• parsley, finely diced
• thyme, finely diced
• ½ a small red onion, diced
• 3 cloves garlic, finely diced
• 2 tbsp all purpose flour
• Low sodium chicken broth
• 1/3 cup frozen peas

Assembly
1. Pre-heat oven to 350°
2. Season chicken with spices and then using a cast iron skillet, pour some extra virgin olive oil in over medium-high heat.
3. Sear all sides of the chicken breast and turn off heat.
4. Cut the potatoes in wedges and coat with the fresh herbs.
5. Place potato wedges around the chicken breasts and cook in oven for 45 minutes.
6. Transfer chicken and potatoes to a plate.
7. Add onion and garlic to the skillet oven medium-heat to soften.
8. Using a wooden spoon scrape the flavour from the bottom on the skillet.
9. Stir in the flour to make a roux.
10. Slowly add in the chicken broth letting the flour dissolve to your preferred gravy consistency.
11. Add wine if desired.
12. Cook for 3 – 4 minutes and frozen peas.
13. Add chicken and potatoes back into the skillet and let simmer for 5 minutes and serve.

Please Enjoy

My thoughts
Sometimes I am on a real cooking streak and everything I make just comes out smashingly. This one after I made it I was actually considering making it again the same week; because it was that good. The chicken was moist and juicy, the potatoes were firm and savoury with the fresh herbs and a scratch gravy turned out most excellent again (Thanks Chuck). I will be making this for dinner when I have guests as it a simple yet classy sophisticated dish.

Shrimp & Broccoli Stir Fry & Jasmine Fried Rice

Shrimp Stir-Fry - Candy Coated Culinista

Shrimp Stir-Fry – Candy Coated Culinista

I have been craving shrimp for a while now and I figured it was time to make something shrimp related.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Shrimp & Broccoli Stir Fry
Ingredients

• 25 whole shrimp, deveined
• Garlic, 4 cloves, finely chopped
• Kosher salt, to taste
• Black pepper, to taste
• Broccoli crown, cut into pieces
• 3 medium carrots, peeled and cut into circles
• Small red onion, cut into chunks
• Plum sauce
• Spicy ginger oil
• Sesame seeds

Assembly
1. Clean shrimp and place in a bowl.
2. Add garlic, kosher salt & black pepper and mix then set aside covered with saran wrap.
3. Using a wok over medium heat add some spicy ginger oil and fry the shrimp. Add some plum sauce after the first few minutes. Once cooked set aside.
4. Add more spicy ginger oil and fry broccoli, carrots, red onion and plum sauce for five minutes.
5. Add in the shrimp and mix.
6. Plate and sprinkle with sesame seeds.

Jasmine Fried Rice
Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 1 cup jasmine rice
• 2 tbsp spicy ginger oil
• ¾ cup frozen mixed veg of corn, carrots & peas
• 4 tbsp spicy ginger oil
• 1 eggs
• 2 tbsp soy sauce

Assembly
1. In a pot, cook the rice in 1 cups of water over medium-high heat until cooked.
2. In a small saucepan cook the mixed vegetables and drain.
3. In a wok with 4 tbsp of spicy ginger oil and fry rice and add in the mixed vegetables and stir frequently for 5 minutes.
4. Add egg and continue cooking for 5 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
My taste tester loved this and was very surprised by the treat. They love Chinese food but always buy it at the restaurant, so I decided to make them my version. This was eaten for brunch, as they couldn’t wait which made me laugh. I seem to have a lot of testers that just can’t wait to dive into the food I prepare which is a lovely feeling. I loved the slight kick of the ginger that coated the shrimp and the sweetness of the plum sauce over the Crunchy vegetables. Funny enough when I was showing a co-worker this picture another co-worker of Chinese-Vietnamese decent saw it and said it looked great. She asked my other co-worker to sneakily ask for the recipe for her. If a Chinese person wants my recipe I have done a good job. I am now officially a big fan of adding an egg to my fried rice and can’t believe I only started doing this last year. I really should have been doing this a long time ago as it just add that little bit extra to the rice.

Julia Child’s Boeuf Bourguignon

Julia Child’s Boeuf Bourguignon - Candy Coated Culinista

Julia Child’s Boeuf Bourguignon – Candy Coated Culinista

I was given a bottle of red wine from a co-worker who had recently gotten marriage. The couple had given all the guests a bottle of red wine they bottled and corked at a winery in the Niagara region. Now since I don’t drink and don’t like wine I said I’d taste a small bit and would cook with the rest. I thought to do coq au vin again; but then thought I should try something else. This is when beef bourguigon came into my head. I also remember that scene from Julie & Julia where Julie says “don’t crowd the beef” and I said to myself this is a good recipe and I have never actually made a Julia Child’s recipe before. I started my prep and had everything ready to go and all that was left was to open the wine (queue the ominous music). Since it’s 2016 I made the assumption that this bottle of wine was going to be one of those twist top varieties and I was so wrong; and believe it or not I don’t even own a cork screw. So here’s where my 30 minute struggle to open a bottle of wine begins. I tried to use a knife and cut away at the cork on a slant, no luck. Then I went to my tool box; because I have a full tool box at the ready; but I don’t own a corkscrew. (I’ve never really been a conventional girl here; and have always been the work on my own car and build my own curio stand and solder this or that) hence I grabbed a screw and twisted it into the cork and then grabbed the hammer to pop it out. Still no luck and at this point I thought I was done, until I did the one thing I really didn’t want to do which was to push the cork in. I did this and strained away any cork pieces that may have broken and then pulled out the cork after the fact and retrieved my screw. Lesson learned here and I will be going to the dollar store to get myself a corkscrew as that was not a fun experience for me at all.

Yield/Serving: 8 – 10 servings
Prep Time: 1 hr.
Cook Time: 3 plus hours
Difficulty level is: Medium, very time-consuming and persnickety

From: Slightly altered from Julia Child

Ingredients
Bouquet Garni

• 1 stalk of celery, cut into three pieces
• A bunch of parsley, stems only
• 4 fresh thyme sprigs
• 5 garlic cloves, whole and peeled
Boeuf Bourguignon
• • 4 slices of bacon, fried and crumbled
• 3 pound of stewing beef
• Salt, to taste
• Black pepper, to taste
• 1/3 cup all-purpose flour
• 2 tbsp extra virgin olive oil, plus more if needed
• 1 bottle of dry red wine
• 1 stick unsalted butter, total use accordingly
• 3 cloves of garlic, whole
• 2 onions, finely chopped
• 4 carrots, cut into ¼ inch slices
• 3 celery, chopped
• 1 pound button mushrooms, quartered if large
• 1 tbsp herbs du provence
• 2 tbsp tomato paste
• Parsley, handful rough chop

Assembly
1. Using a frying pan, fry bacon, drain, crumble and set aside.
2. Pat dry all beef pieces and season with salt and pepper.
3. Divide flour and beef into four portions. Place batch one into a ziplock bag and coat beef.
4. Place two tablespoons of oil into a heavy bottomed pot and brown beef on all side. Don’t crowd the meat. Once the meats is browned transfer to a bowl and continue with the next batch of beef until all is browned.
5. Pour off any excess oil from the pot if necessary and then pour wine into pot to deglaze for about 1 minute. Ensure to stir and scrape up brown bits and then pour over the beef.
6. Make the bouquet garni and set aside for the moment.
7. In the pot put butter and oil over medium-high heat and put in the garlic, onions, carrots, celery, mushrooms along with the crumbled bacon and sauté until browned.
8. Add in the herbs du provence, tomato paste and parsley and continue to stir.
9. Pour in the wine and the beef along with the bouquet garni and gently simmer partially covered until the meat is tender; about 3 ½ to 4 hours and occasionally stir.
10. When beef bourguignon is ready remove bouquet garni and serve.

Tips
• Have kitchen string/twine on hand for bouquet garni
• Serve with baby potatoes or a baguette.

Please Enjoy

My thoughts
I didn’t add the pearl onions to this recipe as I didn’t really want all of those onions in the dish. I found this recipe to be so persnickety and yes I get the whole “don’t crowd the meat”; but this recipe had a lot going on and was so finicky and Mise en Place. Maybe it’s because I have always found myself to be a more instinctual cook who doesn’t like to follow a recipe in its entirety and yes I even slightly altered a Julia Child’s recipe as sacrilege as that probably is to most; but that’s just who I am. It was still an amazing recipe with its richness the smell the wine aroma and those perfectly chopped vegetables. I can see what all that fuss was about; but in the end this recipe is still way to fussy for me and this isn’t the way I like to cook. I didn’t even have kitchen twine for the bouquet garni and I had to use a cheesecloth that I use for my almond milk. It was really quite an experience to MacGyer my way through some aspects of this recipe. I have always loved MacGyer so in some ways I got to try my hand at working with what I have on hand; but next time I will try this is a slow cooker recipe.

Lemony Kale

Lemony Kale - Candy Coated Culinista

Lemony Kale – Candy Coated Culinista

So good it doesn’t even need to be a side. This dish stands alone.

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

From Canadian Living

Ingredients
• 1 ½ tbsp. extra virgin olive oil
• 1 ½ garlic cloves, sliced
• 3 cups torn and stemmed kale
• 1 tsp lemon juice
• ½ pinch of kosher salt
• ½ pinch of ground black pepper

Assembly
1. Over medium-high heat using a cast iron skillet cook garlic for about one minute.
2. Add in the kale and cook until wilted and dark green, for about 5 minutes.
3. Add in the lemon juice, salt & pepper and serve.

Tips

Please Enjoy

My thoughts
I have made this recipe twice already and even had the intention of sharing this; but I just couldn’t bring myself to save any. The citrusy-garlicky dressing was a beautiful accompaniment to the kale. I ate it just by itself and loved every bite.

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