Ancient Grains are New Again

Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty tasty!


Mediterranean Quinoa Salad at Dish D’Lish

I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’Lish and so good for you!

Another fave is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everyhwere (and also grown locally in eastern Washington). I love its toothsome bite. Most instructions say to soak it before cooking (preferably overnight). This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it in a dish of Kale Lacinato, Wild Mushrooms and Goat Cheese. Perfect for this time of year.

So cook up some ancient grains this fall and get your freekeh on – yes that’s another type of new grain! –Kathy

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce.
Makes about 4 cups

3/4 cup red or tri-color quinoa
1 1/2 cups water
1 tsp. minced garlic
2 Tbsp. extra-virgin olive oil
1/4 cup fresh lemon juice
2 tsp. minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced cucumber
1/2 cup canned organic garbanzo beans, drained
1 Tbsp. chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 tsp. sea salt
1/4 tsp. black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

Farro with Kale, Wild Mushrooms & Goat Cheese
I love this dish made with fall chanterelles.
Makes 4 to 6 servings

1/2 cup whole farro, dry
2 quarts water
1 Tbsp. olive oil
1 cup sliced wild mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch black kale (lacinato)* or green kale, torn
1/4 cup chicken broth (or substitute vegetable broth)
salt and pepper to taste
1/2 lemon
3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

*Also called dinosaur kale.

Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on January 17th, 2019  |  Comments Off on Ancient Grains are New Again |  Posted in Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes, salads

Cooking with Bitters

Oh bitters! In the beverage world, we like to call them the “salt & pepper” of drinks. They can add an extra oomph! to a cocktail – oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too?

From appetizers to main dishes – and yes, even sweets! – a dash of bitters goes a long way. Take for example, my “Not Your Mama’s” Old Fashioned Cheeseball – 4 different cheeses, Worcestershire sauce, Dijon mustard, brandy, and Angostura Bitters come together for a party pleaser.


Photo by Kathy Casey Food Studios® for Angostura®.

Or how about whipping up a batch of Bitter Orange Garlic Butter? Sauté with shrimp and add in a handful of fresh basil leaves, and serve on pasta – yum!

Bitters are oh-s- tasty in sweets too, like in my favorite new cookie – Bittersnaps. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!

So next time you’re cooking, add a dash of bitters to your dish – is not just for cocktails anymore. -Kathy

“Not Your Mama’s” Old Fashioned Cheeseball
This boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.

Makes: 1 large cheese ball, 12 – 16 servings

8 oz. wt. cheddar cheese, grated
4 oz. wt. fontina cheese, grated
4 oz. wt. fresh parmesan or grana cheese, grated
1 (8 oz. wt.) pkg. cream cheese, softened
2 Tbsp. ANGOSTURA® Aromatic Bitters
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. hot sauce
2 tsp. minced fresh garlic
1/4 tsp. salt
1/2 tsp. coarse black pepper
1/4 cup thinly sliced green onions
2 Tbsp. brandy or Cognac
——————————————-
1 cup (3 1/2 oz. wt.) sliced almonds, toasted*

Grate the cheeses into a medium bowl and set aside.

In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 – 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.

Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.

Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center – firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.

*Toast nuts in a pre-heated 350°F oven for about 6 – 8 minutes. Cool before using.

Recipe by Kathy Casey Food Studios® for Angostura®.

Shrimp Scampi with Bitter Orange Garlic Butter
Serve this bold flavored shrimp as a main course or over your favorite pasta. Make extra butter for tossing with steamed veggies or slather over grilled steak or fish.

Makes: 4 servings

Bitter Orange Garlic Butter
8 Tbsp. butter, at room temperature
1 Tbsp. ANGOSTURA® Orange Bitters
2 Tbsp. finely minced fresh garlic
2 Tbsp. orange zest
1/4 tsp. chili flakes

Shrimp
2 tsp. olive oil
16 to 20 large raw peeled shrimp, (about 1 pound)
1/4 cup dry white wine
1 small lemon cut in half
12 large fresh basil leaves, torn in pieces
1 large ripe roma tomato, peeled, seeds removed cut into 1/2-inch dice
salt and black pepper to taste

To make the butter: whip together all ingredients until well combined. Refrigerate until needed. Bring to room temperature before using.

To cook the shrimp: heat the olive oil in a large, nonstick skillet or sauté pan over high heat. Add the shrimp to the hot pan and start turning after 30 seconds. Cook for about 1 minute or until just starting to turn pink. After an additional 30 seconds deglaze the pan with white wine, and squeeze in the lemon. Let reduce for about 30 seconds and then add the basil, tomato and dollops of Bitter Orange Garlic Butter – swirling pan to emulsify the butter into sauce. Once combined, remove pan from heat and season with salt and pepper to taste. Serve immediately.

Recipe by Kathy Casey Food Studios® for Angostura®.

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios® for Angostura®.

Posted by Kathy on January 10th, 2019  |  Comments Off on Cooking with Bitters |  Posted in appetizers, dessert, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Recent Posts, Recipes, seafood, seasonings, Snacks, spices

Healthy Eating

Now that we’re into the New Year, it’s time to get on track with healthy eating and stick to a New Year’s Resolution!

Sometimes with busy schedules lunch gets skipped or something less than healthy gets ordered in. Well consider taking a few hours on the weekend and building some great meals in jars to pack to work.

Just pick up some pint and 1/2 pint canning jars with screw on lids. Then prepare some good-for-you components like quinoa, brown rice, roasted veggies, roasted chicken breast, and some cut up fresh veggies.

Pack these up in jars, but make sure to plan your layers. For instance layer up some quinoa, roasted veggies, chicken – all deliciously topped with some healthy hummus or low-fat Greek yogurt. These will keep refrigerated for up to 3 days and are easy to pack to work.

Try this idea for breakfast-on-the-go, too. Fresh fruits, a little healthy cereal for the crunch factor, and yogurt. Or try cooked oatmeal with diced apples, dried cranberries and some toasted nuts.

Check out this great recipe for Make-Ahead Fruit & Yogurt Breakfast Parfaits from Iowa Girl Eats blog using Chobani yogurt (my fave!), gluten-free oats, chia seeds, and fruits. Her post is really inspiring!

Healthy, handmade meals on the go – Yum! –Kathy

Posted by Kathy on January 3rd, 2019  |  Comments Off on Healthy Eating |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts

Holiday Cocktails for a Crowd

Planning a festive party and need some drink ideas? Don’t worry! I’m here to help, so you’ll have lots of time to be merry with your guests,

Pick 1-2 signature cocktail recipes and pre-batch them. Then supplement your signature drink(s) with red wine and champagne, or beers. And of course, have something festive for the designated drivers as well.

For example, try my Festive Sparkling Rum Punch – made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring, then finish it off with champagne. Yum!

For the non-imbiber my Rosemary POM Holiday Sparkle is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider!

So don’t fret this holiday season – just make sure to plan ahead! –Kathy

Festive Sparkling Rum Punch
This punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls – there are lots of molds available on line.

Makes about 16 – 20 servings

Spiced Syrup
2 cups water
2 cups sugar
12 each whole cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Punch
3 cups gold rum
1 cup brandy or cognac
1 cup guava or passion fruit nectar
1 cup pomegranate juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Peychaud’s or Angostura bitters

——————————————————–

1 bottle brut sparkling wine or champagne, chilled

To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)

Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

Makes 1 drink

1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on December 27th, 2018  |  Comments Off on Holiday Cocktails for a Crowd |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

Candy Cane Cheer

I just love this time of year – everything is sparkly, lights are twinkling in the trees, and of course, d’lish candy canes everywhere! There are candy canes found hanging on trees and peeking out of stockings. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate – oh yea! I love to sprinkle crushed candy canes on chocolate chip cookies or brownies before baking.

Or what about a Spiked Candy Cane Coffee! Baileys, Jäger, a hint of peppermint, and hot coffee topped with peppermint whipped cream and of course crushed candy canes. Recipe is below, but if you’re flying out of Sea-Tac Airport this month you can also sip one at Rel’Lish Burger Lounge on Concourse B.


Who’s ready for a sip of Spiked Candy Cane Coffee?

And have you ever had candy can infused vodka? Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Voilla – Santa’s little helper! Enjoy it in your cocoa or frozen as a shot.

Here’s to some holiday cheers with candy cane! -Kathy

Spiked Candy Cane Coffee
Makes 1 cocktail

3/4 oz Baileys Irish Cream
3/4 oz Jägermeister
1/4 oz peppermint syrup
8 oz HOT coffee
Garnish: Peppermint Whipped Cream (recipe follows), crushed candy cane pieces

In a coffee mug, measure in the Baileys, Jägermeister, peppermint syrup, and hot coffee. Stir to combine. Garnish with a swirl of Peppermint Whipped Cream and a sprinkling of crushed candy cane pieces.

Peppermint Whipped Cream
1 cup heavy whipping cream
1/4 cup peppermint syrup

Measure ingredients into an iSi whipper canister and charge with 1 (N2O) whipped cream charger OR mix together in a bowl until the cream reaches soft peaks.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on December 20th, 2018  |  Comments Off on Candy Cane Cheer |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, Tasty Travels

Holiday Travel Snacks

The holidays are here and for many of us that means some long flights. I fly a lot so I understand it’s not always fun or d’lish, but I’ve got some tips to help with that.

If you’re flying out on a long flight (domestic or international), make sure to pack some food. Bring items that are compact and nutritious, and also won’t go bad. Some of my fave go-to’s: protein bars, raw almonds, Laughing Cow Cheese wedges (these are ok at room temp), squeezable almond butter, easy peel tangerines, baby carrots, and baggies of crackers or gluten-free snacks. And don’t forget snacks for the kids that are not messy or smelly.

Skip foods that are salty and try to avoid items that will dehydrate you, such as coffee and Bloody Mary’s on long flights – tempting as they might be. Remember the “puffy factor” when you fly! And make sure to drink lots of water – your body will thank you.


Mediterranean Quinoa Salad
(cucumbers, celery, tomatoes, quinoa, and feta cheese with Lemon Basil Vinaigrette)

It’s always good to be prepared. And if you’re flying out of Sea-Tac check out Dish D’Lish (on Concourse C) to pick up some healthy and tasty in-flight snacks for on the go, like a protein-packed Mediterranean Quinoa Salad or an Apple & Almond Butter combo.

Happy travels! –Kathy

Posted by Kathy on December 14th, 2018  |  Comments Off on Holiday Travel Snacks |  Posted in Restaurants, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, Tasty Travels

Overnight Oats

Now that cold weather is here, starting your day with a hearty breakfast is essential. And an easy go-to and one of my favorites is good ol’ fashioned oatmeal!

Oatmeal is easy enough to make BUT not everyone has that time in the morning.Don’t fret – quick batches of overnight oats makes your morning meals for the week as quick as grab-and-go!

One of my fave recipes is Golden Honey Milk Oats. It’s made with organic gluten free oats, chia seeds, turmeric, honey, coconut milk, and cinnamon – loaded with good-for-you ingredients. Make a big batch and portion into half-pint canning jars, then let sit overnight. The next morning, just grab a jar – top with some berries or fresh fruit and you’re good to go.

Slow_Cooker_Citrus_Maple_Oatmea_1
Slow-Cooker Citrus Maple Oatmeal
Photo by Kathy Casey Food Studios® for Sunkist®

Or for an overnight set it-and- forget it-style recipe, try my Slow-Cooker Citrus Maple Oatmeal – made with fresh orange juice, maple syrup, ground cinnamon, and steel-cut oats. Mix together, then put it in a crockpot on low. When you wake up, breakfast will be ready, and your house smell d’lish too!

D’lish ideas to start your morning right with oatmeal! –Kathy

Dish D’Lish® Golden Honey Milk Oat Cup
Add a D’Lish twist to your morning routine with this breakfast play on the popular golden milk- healthy and gluten free, with a touch of spice and sweet honey. Top with sunflower and pumpkin seeds, and dried fruits if desired.

Makes about 5 cups, 4- 6 servings

1 Tbsp. minced fresh ginger
3 cups refrigerated unsweetened coconut milk
1/4 cup honey
1 tsp. Golden Spice Mix (recipe follows)
———————-
4 cups gluten free old fashioned rolled oats

Combine ginger, spice mix and coconut in a bowl and whisk together until honey is dissolved. Stir in oats. Cover to let oats plump overnight or for at least 12 hours. Stir before serving.

Golden Spice Mix
Makes 5 1/2 tsp.

1 Tbsp. ground turmeric
1/2 tsp. fresh ground black pepper
2 tsp. ground cardamom

Combine ingredients and store in a small jar at room temperature.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 tsp. ground cinnamon
1/4 tsp. salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe by Kathy Casey Food Studios® for Sunkist®.

Posted by Kathy on December 6th, 2018  |  Comments Off on Overnight Oats |  Posted in breakfast, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

D’Lish Cookies

Why is it store-bought cookies just never taste as good as homemade? Could it be that, all that hands-on love adds a secret ingredient? I think so!

Now everyone has a favorite. For me, it’s hands down Chocolate Chip, but I like to switch it up a bit and add bits of salted pretzels or crushed potato chips. Yep, that’s right – the salty goodness adds a great layer of flavor and crunch!

Ultimate Chocolate Chip Cookies
Ultimate Chocolate Chip Cookies from Betty Crocker

Love cookies, but are short on time to whip up a batch? Try this baker’s trick. Make some of your favorite cookie doughs ahead of time, then roll them into logs. Wrap tightly in plastic wrap, label, and freeze – that’s it! Then whenever the cookie craving hits you, just pull out a roll, slice off a few cookies then bake – WHA LA! Instant cookies will be ready for that after school snack, or random cookie craving.

Need some new ideas – how about a sassy nutty twist – like adding spicy peanuts to your favorite peanut butter cookie recipe. Or try mixing in a touch of lavender and lemon zest to shortbread. Make your gingersnaps extra gingery with an addition of chopped candied ginger!

So whip out that cookie jar, and get baking! –Kathy

Posted by Kathy on November 29th, 2018  |  Comments Off on D’Lish Cookies |  Posted in dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, Snacks
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