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.

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

Gluten-free Minestrone

Gluten-free Minestrone - Candy Coated Culinista

Gluten-free Minestrone – Candy Coated Culinista

A cold weekend is ahead and I have been craving soup in a bad way.

Yield/Serving: 8 to 10 servings
Prep Time: 30 min.
Cook Time: (beginning to end) 1 ½ hour
Difficulty level is: Medium

Ingredients
• Extra Virgin Olive Oil
• Red onion, half diced
• 3 carrots, peeled & chopped
• 2 zucchini, cut into half circles
• 1 pound button mushrooms, quartered
• 5 cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 2 litres vegetable stock, reduced sodium
• 1 can red kidney beans
• 2 tomatoes, cut into pieces
• 2 cups gluten-free farfalle pasta
• ½ cup parmesan cheese
• 2 handfuls of parsley, chopped

Assembly
1. In a large heavy bottomed pot over medium-high heat, pour extra virgin olive oil and brown onions, carrots, zucchini, mushrooms, garlic, red pepper and green pepper and let brown slightly, 5 minutes.
2. Stir in tomato paste, oregano, vegetable stock, kidney beans and tomatoes and bring to a boil.
3. Add in the gluten-free pasta and let simmer until pasta is aldente.
4. Continue to let simmer and add in parmesan cheese and parsley.

Please Enjoy

My thoughts
Such a great fall soup. Zucchini is a summer vegetable but in Ontario it can be readily found up until October and I fully took advantage of that. I have always wanted to make a minestone and this was so delicious I didn’t even miss the protein. The carrots and zucchini were still crunchy and this recipe is perfect for freezing.

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.

Pomegranate Glazed Carrot Medley

Pomegranate Molasses Glazed Carrots - Candy Coated Culinista

Pomegranate Molasses Glazed Carrots – Candy Coated Culinista

If I can find a way to use pomegranate I will. I have always loved pomegranates and even though they are a mess to eat I enjoy cracking into it. I remember as a child when my mom gave me a pomegranate I would run upstairs to change into an old t-shirt and then have at it while sitting in front of the TV, enjoying my cartoons. This is still my routine to this day; but I also love finding different ways to incorporate pomegranate into dishes.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35 – 40 min
Difficulty level is: Easy

Ingredients
• 150 ml pomegranate juice
• 2 tbsp pure fancy molasses
• 4 medium sized carrots
• 1 tbsp extra virgin olive oil
• Pinch, sea salt
• Pinch black pepper
• ¼ cup cashews
• ¼ cup dried blueberries
• 2 tbsp fresh parsley, chopped

Assembly
1. Preheat oven to 400°F.
2. In a small saucepan over medium-high heat; let pomegranate juice reduce (10 – 15 minutes) and then stir in the molasses.
3. Peel carrots and cut on the bias and place to the roasting pan and coat the carrots.
4. Bake for 15 minutes stirring occasionally.
5. Drizzle glaze over and bake for another 10 minutes.
6. Add in the blueberries and cashews and bake for another 5 minutes.
7. Transfer to a serving dish and sprinkle with fresh parsley and serve.

Tips
• You can make the glaze in advance if necessary.

Please Enjoy

My thoughts
The taste of this dish was great. I loved the addition of it as a glaze and this is a great and healthy vegan dish. This would be a great side for Thanksgiving or Christmas and I will be adding this to my Holiday menu.

J is for … Jalapeno Cheddar Biscuits

Jalapeno Cheddar Biscuits - Candy Coated Culinista

Jalapeno Cheddar Biscuits – Candy Coated Culinista

Now that I can make shortcakes, biscuits were the next logical step and I will be enjoying and making this fluffy, buttery, crumbly much more. These are such an easy quick accompaniment for dinner.

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: 15 – 20 min.
Difficulty level is: Easy

Ingredients
• 2 cup all purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tsp parsley
• 1 tsp oregano
• 6 tbsp unsalted butter, cold and cubed
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella, shredded
• 2 jalapeno thinly sliced and seeded
• ¾ cup 2% milk

Assembly
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
4. Using your hands add butter and mix until the mixture resembles coarse crumbs.
5. Add cheese and jalapenos.
6. Slowly add milk incorporating until dough is formed.
7. Cut dough and form into a circle and place on parchment paper.
8. Bake for 15-20 min or until golden brown or until a cake tester inserted comes out clean.

Tips
• Spray a muffin pan with non-stick cooking spray to have muffin shaped biscuits.

Please Enjoy

My thoughts
After making the strawberry shortcake I knew I had the basis for a biscuits recipe and I ran with it and it turned out so well. My mixture rose and everything which was an issue for me the last time I made these over a year ago. I made these once and immediately had excellent reviews and these were mentioned for a whole week; so I made these again but this time using a muffin pan to test out shapes. This was a hit and I even halved my second batch so this time I could enjoy the biscuits without the jalapenos.

Cheddar Biscuits - Candy Coated Culinista

Cheddar Biscuits – Candy Coated Culinista

Tilapia Stuffed Avocado Mock Ceviche

Tilapia Stuffed Avocado Mock Ceviche  - Candy Coated Culinista

Tilapia Stuffed Avocado Mock Ceviche – Candy Coated Culinista

This is a recipe I made on Good Friday as this is a fish eating day for me. I wanted to make a classy dish that could also make for brunch or lunch and I think this recipe fits the bill.

Yield/Serving: 2
Prep Time: 1o min.
Cook Time: 15 min.
Difficulty level is: Easy

Ingredients
Tilapia
• 2 tilapia fillets
• Season salt
• Black pepper
• Dried basil
• Curry powder, pinch
• Cayenne Pepper, pinch
• Smoke paprika, pinch
Ceviche
• 2 large avocados
• Parsley leaves, minced
• Yellow pepper, diced
• Red onion, diced
• Celery, diced
• 1 lime, freshly squeezed

Assembly
1. Preheat oven to 350°F.
2. Season tilapia with season salt, black pepper, basil, curry powder, cayenne powder and smoke paprika.
3. Place on a baking pan and bake for 15 minutes.
4. Cut the avocado in half, remove the pit and set aside.
5. In a medium sized bowl add the diced and minced parsley, yellow pepper, red onion, celery and squeeze lime overtop and mix.
6. Set aside.
7. When the fish is cooked, break apart one of the fish and add to the ceviche and mix.
8. Scoop mock ceviche mixture into the centre of the avocado.
9. Cut the second piece of tilapia down the spine and plate a portion for both plates.
10. Serve

Please Enjoy

My thoughts
I am a big fan of this recipe. I could probably be a true ceviche recipe; but the only food I have ventured into raw is sushi so far and ceviche and tartare’s just haven’t made it in my list yet. This recipe is light and very flavourful as the tilapia can hold up to the spices on the fish and the burst of citrus with the crunchy vegetables is a hit I my books.

Lentil Stuffed Sweet Potatoes with Parsley

Lentil Stuffed Sweet Potatoes with Parsley - Candy Coated Culinista

Lentil Stuffed Sweet Potatoes with Parsley – Candy Coated Culinista

For over a year now I have been searching for some tasty lentil recipes. I really can’t stand lentils; but they are so iron rich that they need to be apart of this severely anemic girls diet. Black beluga lentils are on my must eat list now and I actually enjoy these and I love the colour and the taste of this dish and it keeps me going.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 45 min.
Difficulty level is: Easy

Ingredients
• 2 medium sized sweet potatoes
• 2 tbsp extra virgin olive oil
• ½ cup black beluga lentils, soaked for at least an hour
• ½ cup parsley, chopped
• 2 tbsp vegetarian margarine

Assembly
1. Preheat oven to 400°F.
2. Poke sweet potatoes with a fork a few time and bake for 40-45 minutes or until soft.
3. In a small saucepan filled with salted water; bring to a boil and then reduce and simmer for 20 minutes until al dente.
4. Drain, rinse and set aside,
5. Using a large frying pan melt butter and add parsley to lentils and pour over sweet potatoes.

Please Enjoy

My thoughts
Sometimes I find these vegan dishes that almost could make me consider being a vegan. If I could come up with vegan dishes like this all the time I’d be very happy. This was the perfect meal no meat required.

Skillet Penne Pasta Dinner

Skillet Penne Pasta Dinner - Candy Coated Culinista

Skillet Penne Pasta Dinner – Candy Coated Culinista

When I was a child pasta night was always Friday and my mom would make her tried and true pasta dish. I have been reminiscing and thinking about my mom more than usual lately and I decided to pay homage and make my version of her dish.

Yield/Serving: 8
Difficulty level is: Easy

Ingredients
• 4 cups Penne Rigate
• 2 lbs lean ground beef
• 1 tsp Sea salt
• ½ tsp Black pepper
• 1 tsp Paprika
• ½ tsp Season salt
• 1 tsp Onion powder
• ½ tsp Garlic powder
• 4 cloves garlic, finely diced
• ½ cup white mushrooms, chopped
• half of one small white onion
• ½ cup of grape tomatoes, halved
• 2 cups marinara sauce
• Generous handful of Italian parsley
• ½ cup of mozzarella cheese
• ½ cup of cheddar cheese
• ¼ cup of parmesan cheese

Assembly
1. In a large pot of boiling salted water cook penne until al dente.
2. Drain in a colander once cooked.
3. Using a 12” cast iron skillet brown the ground beef and add the salt, pepper, paprika, season salt, onion powder and garlic powder.
4. After 5 minutes stir in the diced garlic along with the mushrooms, onion and grape tomatoes and let cook for another 5 minutes, stirring occasionally.
5. Pre-heat oven to 375°F.
6. Stir in the marinara sauce to the meat mixture and add parsley and cook at a simmer for 5 to 7 minutes.
7. Pour pasta into the skillet and incorporate into the meat mixture.
8. Sprinkle the cheese on top and bake for 10 minutes to allow cheese to melt.
9. Serve.

Tips
• Freeze some to bake at a later time.

Please Enjoy

My thoughts
I was so happy with how this tasted and turned out and it was true to my mom’s dish. My mom used a stovetop skillet; but since I have a nice cast iron skillet I decided to take it to the oven and bake it in the dish. I just wish the thing was a little lighter is all.

Corn Chowder

Corn Chowder - Candy Coated Culinista

Corn Chowder – Candy Coated Culinista

Corn chowder is the ultimate comfort food I have never tried or made before.

Yield/Serving: 4

Ingredients
• 2 tbsp extra virgin olive oil
• 3 stalk celery, chopped
• 1 stalk leek, chopped
• 1 medium onion, chopped
• ¼ tsp dried thyme
• 1 tbsp all-purpose flour
• 2 cups heavy cream
• 2 cup vegetable stock
• 1 sweet red pepper, diced
• 1 medium potato, peeled and cut into cubes
• 2 cups fresh corn kernels, of the cob
• ¼ cup fresh Itallian parsley
• ½ tsp paprika
• Salt, to taste
• Black pepper, to taste

Assembly
1. Using a large saucepan over medium high heat pour extra virgin olive oil.
2. Add in the celery, onion, leeks along with dried thyme and cook until slightly browned, stirring frequently.
3. Sprinkle flour over vegetables and stir for a few minutes.
4. Add in the heavy cream and potato and let boil, stirring as to not let the vegetables stick to the bottom of the pot.
5. Add in the vegetable stock and cook until potatoes are tender, about 10 minutes.
6. Ladle into a soup bowl and garnish with parsley.

Please Enjoy

My thoughts
I don’t think I’m a fan of creamy milk based soups; I am more of broth fan. I just couldn’t get passed the fact that there was milk in my soup. The flavours were great but when I make this again I will make it using stock and not any milk products. This soup was vibrant and colourful and I wanted to eat it with my eyes, which are all the qualities you want when looking at your food.

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