Mediterranean Dinner Platter

Sep 14, 2023

Mediterranean Dinner Platter – Candy Coated Culinista

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

Ingredients
⦁ 1 1/2 pounds ground beef and pork
⦁ 1/2 white onion, finely chopped
⦁ 1 tsp dried oregano
⦁ 1 tsp dried basil
⦁ 1 tsp garlic powder
⦁ 1/2 tsp cumin
⦁ 1 tsp paprika
⦁ Sea salt, to taste
⦁ Black pepper, to taste
⦁ 1/3 cup fine breadcrumbs
⦁ 1 egg
⦁ Gem potatoes, halved
⦁ Dried oregano, to taste
⦁ Dried basil, to taste
⦁ Garlic powder, to taste
⦁ Extra virgin olive oil
⦁ Tzakiki sauce
⦁ Pitas
⦁ Red onion, thinly sliced
⦁ White vinegar
⦁ Mixed greens
⦁ Red peppers, sliced,
⦁ English cucumber, cut into halves
⦁ Tomates, cut into slices

Assembly

1. Preheat oven to 400°F.
2. In a large bowl, combine ground beef amd pork with spices, breadcrumbs and egg.
3. Combine with hands and roll into meatballs.
4. Place on roasting pan and bake for 20 minutes, or until meatballs are cooked through.
5. Cut potatoes in half and sprinkle oregano, basil, garlic powder and toss in extra virgin olive oil.
6. Add to a separate roasting pan and add to oven and cook until tender, 25 minutes.
7. Prep all the veggies while food is in the oven.
8. Place red onions in some white vinegar to let pickle.
9. Place veggies on platter with pita and Tzakiki sauce

Please Enjoy
My thoughts
Such a simple weeknight meal; which I really enjoy especially when I want to be enjoying my time outside and not over a stove.

Traditional Swedish Dinner with a Twist

Jan 25, 2023

Traditional Swedish Dinner with a Twist – Candy Coated Culinista

Every Christmas at my churches we have a potluck and Swedish meatballs are always a staple. It always reminds me that I really love these things. So it’s time to make a Swedish dinner at home now.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: approx. 2 hrs.
Difficulty level is: Medium

Ingredients

Swedish Meatballs
⦁ 1/2 pound Ground beef
⦁ 1/4 cup breadcrumbs or panko
⦁ parsley, handful finely chopped
⦁ 1/4 tsp all spice
⦁ 1/4 tsp nutmeg
⦁ 1/4 tsp garlic powder
⦁ 1/2 tsp sea salt
⦁ 1/2 tsp black pepper
⦁ 1 small white onion, finely chopped
⦁ 1 egg
⦁ Extra virgin olive oil
⦁ Unsalted butter
Cranberry Jam
⦁ 1 bag of cranberries
⦁ 1 cup blueberries
⦁ 1/2 cup water
⦁ 1 cup granulated sugar
Green Beans with Dill, Capers and toasted hazelnuts
⦁ 1/4 cup hazelnuts, chopped
⦁ 1/2 cup unsalted butter, at room temperature
⦁ dill, finely chopped
⦁ capers, chopped
⦁ green beans
⦁ sea salt, to taste
⦁ black pepper, to taste
Ricotta Mashed Potatoes
⦁ 3 Red skinned potatoes, skin on and cleaned and cute into pieces
⦁ 1/2 cup ricotta cheese
⦁ unsalted butter
⦁ milk, splash
⦁ sea salt, to taste
⦁ black pepper, to taste
⦁ pinch of nutmeg
Nordic Slaw
⦁ Red cabbage, small
⦁ 1 beet, small
⦁ 1 red onion, small
⦁ 2 medium-sized carrots
⦁ fresh dill
Slaw Dressing
⦁ sea salt, to taste
⦁ black pepper, to taste
⦁ Horseradish Dijon mustard, to taste
⦁ yoghurt, to taste
⦁ red wine vinegar, to taste
⦁ pure Canadian maple syrup, to taste

Assembly
Swedish Meatballs

1. In a medium sized bowl combine all the ingredients together.
2. Roll into smaller sized meatballs.
3. In a large skillet over medium-high heat add in olive oil and butter and let heat up.
4. Add in meat balls and cook turning constantly until browned.
   Cranberry Jam
5. Wash and drain cranberries and blueberries.
6. In a medium saucepan over medium heat pour in cranberries in with water and let boil.
7. Add in sugar and stir to dissolve.
8. Let simmer for 10 minutes or so and thicken.
9. Let cool some and then coat meatballs.
   Green Beans with Dill, Capers and toasted hazelnuts
10. Using a small frying pan over medium-high heat toast hazelnuts and set aside.
11. Mix buter, dill and capers and combine.
12. Set aside.
13. Trim green beans and steam.
14. Place butter slices on top and quickly coat the beans in a little butter also.
    Ricotta Mashed Potatoes
15. Boil a pot of water on high heat with potatoes until just tender.
16. Mash with butter, ricotta, a splash of milk.
17. When desired consistency is reached add in salt, pepper and nutmeg.
    Nordic Slaw
18. Shred cabbage, beets, carrots and finely dice red onion and combine in a large bowl.
19. Rough chop dill and place in bowl.
20. Combine all together.
21. In a small bowl mix sea salt, black pepper, Dijon mustard, yoghurt, red wine vinegar and maple syrup.

Please Enjoy
My thoughts
The slight twists was using cranberries as it’s December and I won’t find Lingon Berry Jam unless I take a drive to Ikea. I also had ricotta left over from my cannoli cookies and didn’t want to waste this pricey ingredient.

Vietnamese Meatball

Jun 18, 2019

A carb free dinner that comes together in a snap.

Yield/Serving: 4
Start to Finish Time: 35 min.
Difficulty level is: Easy

From Milk Street Tuesday Nights

Ingredients
• 3 tsp grapeseed or neutral oil, divided
• 1 pound ground pork
• 1/3 cup chopped fresh cilantro, plus sprigs, to serve
• ½ tsp ground black pepper
• 6 scallions, white and light green parts minced, dark green parts thinly sliced
• 5 tbsp fish sauce, divided
• 2 tbsp plus 2 tsp white sugar, divided
• ½ cup lime juice
• 1 or 2 serrano chillies, stemmed, seeded and thinly sliced
• 2 medium carrots, peeled and shredded (1 cup)
• Lettuce leaves, to serve

Assembly
1. Coat a large plate will 1 tsp of oil and set aside.
2. Using a medium bowl combine, pork, 3 tbsp water, cilantro, pepper, minced scallions, 2 tbsp fish sauce and 2 tsp sugar.
3. Mix vigorously until combined and let the mixture become soft and sticky.
4. With lightly moistened hands, form 20 balls and place on oiled plate.
5. Cover and refrigerate for 15 minutes.
6. In a small bowl stir lime juice, 3 tbsp fish sauce and the remaining 2 tbsp sugar.
7. Add the chilies until the sugar dissolves and set aside.
8. Line another plate with paper towels and add remaining oil to a non-stick skillet over medium-high heat.
9. Add meatballs and cook until the bottoms are golden brown, 1 to 2 minutes and then turn and cook the other side turning meatballs for 4 to 5 minutes.
10. Transfer to plate, tent with foil and let rest for 5 minutes.
11. In a small bowl, toss carrots with 2 tbsp of lime juice sauce.
12. Serve the meatballs with carrots, cilantro sprigs, sliced scallions and lettuce leaves for wrapping.
13. Spoon the remaining sauce onto the wraps.

Please Enjoy

My thoughts
This was my second time making Vietnamese meatballs and I remember why I enjoyed them so much. The flavours are bright, salty and exotic. Using lettuce wraps is a wonderful way to be carb-free and I have started enjoying one of two meals a week without carbs. These meatballs also freeze well for a later date.

Zucchini Spaghetti and Turkey Meatballs

Feb 22, 2017

Zucchini Spaghetti and Turkey Meatballs – Candy Coated Culinista

My love of photography and Toronto has rewarded me. I love my city and I am constantly exploring it no matter the time or weather conditions. One very early morning on the way to work it must have been -27 this December morning and I saw a gingerbread “Toronto scape” presented by KitchenAid Canada. It was gingerbread pieces made by local bakery The Rolling Pin to resemble Toronto buildings. I took the picture, because that’s what I do and I used the hashtag made from gingerbread not knowing I had entered myself into a contest of sorts. Cut to me receiving a DM that I won a Professional 5 Series Mixer & Spiralizer and after answer a skill-testing question correctly these babies where shipped to me. I can’t wait to give my new mixer a try as this one is bigger than my other KitchenAid Custom series mixer and I will not have to bake in batches anymore; which will save me time or I can start making multi flavoured layered cakes and mix at the same time. I was over the moon with excitement when I found out I won this awesome prize and I have many more recipes in mind for my new toys and also a request for apple pie using my gadgets.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: about 15 min.
Difficulty level is: Medium

Inspired from Williams & Sonoma

Ingredients
Tomato Sauce
• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
Meatballs
• 500g ground turkey
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp red pepper flakes
• 1 tsp Worcestershire sauce
• ¼ small red onion, diced
• 1 cup panko bread crumbs
• 2 eggs
• 1 large zucchini, trimmed and spiralized
• Extra virgin olive oil
• Parmesan cheese, for garnish
Eggplant Ragu
• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• 1 tsp dried basil
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
• 1 eggplant, cut into cubes

Assembly
Tomato Sauce
1. In a medium size saucepan over medium heat warm olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar and add tomato sauce.
5. Let flavours merry and turn temperature to low heat to simmer.
Meatballs
1. Place ground turkey in a large bowl and add garlic, herbs, spices, Worcestershire sauce, red onion, bread crumbs, eggs and spiralized zucchini.
2. Combined and form into meatballs.
3. In a frying pan over medium-high heat warm extra virgin olive oil.
4. Sear meatballs on all sides in batches; about 1 minute per side.
5. Transfer meatballs to tomato sauce and simmer for 10 minutes.
6. Add zucchini to pan and cook for no more than 4 minutes.
7. Sprinkle with parmesan cheese and serve.
Eggplant Ragu (Vegan Option)
1. In a medium size saucepan over medium heat warm extra virgin olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar, tomato sauce and eggplant.
5. Let flavours merry and turn temperature to low heat.

Please Enjoy

My thoughts
I was beyond excited to use my spiralizer and it couldn’t be any easier to use. The zucchini was spiraled and crunchy and it makes a wonderful substitute if you don’t want to have carbohydrates. The turkey zucchini meatballs were so lovely that I think this will be a new way for me to enjoy meatballs. I will still make my Italian style meatballs; but this is now a healthier alternative for me. The eggplant ragu came about when I thought to take this recipe one step further and make a meatless vegan recipe. I have always been of the mindset that if I could prepare tasty and flavourful vegetarian and vegan recipes I could increase my meatless days to about three days a week and if I can make recipes like this it would be a no brainer. Also if you have an audience that you think would question the whole zucchini spaghetti, then serve the turkey meatballs with spaghetti pasta instead. These few recipes can be combined in different ways and it’s still just as memorable.

Zucchini Spaghetti and Eggplant Ragu – Candy Coated Culinista

KitchenAid Gingerbread Scape – Candy Coated Culinista

Mixer & Spiralizer – Candy Coated Culinista

Italian Meatballs

Jul 21, 2014

C.C’s Homemade Italian Meatballs – Candy Coated Culinista

I have wanted to make my own meatballs since I tasted homemade meatballs from How Bout Those Meatballs at the T.O. Food Fest. I have visited here two years in a row now and always bring back Mr. C. his own sandwich because it’s just that good. The recipe used is well no particular recipe at all, Sebastien, the owner just makes it with lots of love and it always turns out great. I took this approach when I was making my meatballs as this was my first go at it and I have been so excited to make some meatballs.

Yield/Serving: 30-40 1” sized meatballs
Prep Time: 35 min.
Cook Time: 20-25 min.
Difficulty level is: Medium

Ingredients
• 1lb ground beef
• 1 lb ground pork
• 1 lb ground veal
• ¼ cup Italian breadcrumbs
• ¾ cup Panko breadcrumbs
• 1 tsp sea salt
• 1 tsp season salt
• ½ tsp ground black pepper
• 1 tbsp Italian seasoning
• 1 tsp onion powder
• 1 tsp chipotle mango seasoning
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tbsp dried sage
• 1 tbsp dried parsley flakes
• 1/3 cup parmesan cheese
• 6 cloves of garlic, minced
• 4 eggs

Assembly
1. Preheat oven to 350°F.
2. Combine the ground beef, pork and veal until well combined by hand in a large bowl.
3. Using a medium bowl whisk all other ingredients and pour into the ground meat until well incorporated.
4. Shape ground meat into balls and place on a baking pan and bake for 20-25 minutes.

Tips
• You can freeze the meatballs and save for later.

Please Enjoy

My thoughts
I made these to freeze for future recipes. I usually buy a huge bag of meatballs, but now that I can say mine taste so much better than the store-bought I will be making my own. These meatballs were flavourful; which the store-bought variety lacked and with the cheese inside I really enjoyed them. The hardest thing for me was keeping the meatballs the same size.