Recent Posts

Staying Toasty with a Hot Toddy!

Winter warmers are the best. They can be the remedy for those aches and pains that come along with the dreaded winter cold or flu OR they can warm your bones after a long day out on the slopes.

One of my favorites is the Hot Toddy. For decades people have used the hot toddy as a natural remedy for easing that tickle in the throat. Think of it like chicken soup, but with a bit more kick!

The reason it works is that the whiskey eases our congestion and helps you fall asleep.

Now let’s make one:

  • -Combine your favorite whiskey (about 1 1/2 ounces) with spiced herbal tea OR just hot water.
    -Drizzle in local honey.
    -Add squeeze of fresh lemon.
    -Don’t forget the cinnamon stick for stirring!

By the time you finish the drink, hopefully that cough will have calmed down a bit. And you’re feeling a bit sleepy so you can get some much needed rest.

Toddy

Check out these 6 inspired recipes on Wine Enthusiast

Be sure not to over-indulge as more than one may actually have the reverse effect on your symptoms. So stick to one and you should be good to go.

Cheers! –Kathy

 

Posted by Kathy on February 14th, 2019  |  Comments Off on Staying Toasty with a Hot Toddy! |  Posted in Cocktails, Dishing with Kathy Casey Blog, KOMO Radio, Lifestyle, Recent Posts

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on February 7th, 2019  |  Comments Off on Pummelo: The Big Brother of the Citrus Family |  Posted in Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    Super Bowl Sunday Snackin’

    Need some new d’lish ideas for the big game? I have some tasty recipes for your next big party!
    Everyone loves the classics: crab dip, wings, deviled eggs, but how about some new variations?

    crab dip

    Warm Crab, Mushroom & Brie Dip is my play on Hot Crab Dip is made with Alaskan King Crab, sherry-sautéed mushrooms, and brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

    deviled eggs

    And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg – AKA – Chipotle Deviled Eggs – features spicy chipotle for some KICK BUTT flavor.

    Sticky Pomegranate Wings
    Photos by Kathy Casey Food Studios®.

    And for a new twist on wings try my recipe for Sticky Pomegranate Chicken Wings! A d’lish sweet and zesty finger food, sure to impress the fans.

    And the best thing is that all these apps can be prepped ahead so you’re not stuck in the kitchen and have more game time. Now go enjoy the game! -Kathy

    Warm Crab, Mushroom & Brie Dip
    Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

    Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

    Makes about 6 cups — serves about 12 – 24 people

    1 small (8 oz wt.) wheel brie cheese
    ——————————————
    2 tsp olive oil
    1 cup thinly sliced onion
    2 cups thinly sliced crimini mushrooms
    2 tsp minced fresh garlic
    1/2 cup dry sherry
    ——————————————-
    1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
    3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
    1/2 tsp Tabasco
    1 Tbsp fresh lemon juice
    1/2 cup thinly sliced green onion
    1/4 cup minced sweet red bell pepper (optional)
    1/2 cup minced celery
    3/4 pound crab meat, drained well (about 2 1/2 cups drained), see note above
    Garnish: Minced fresh parsley

    Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

    Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

    Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco, and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

    Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

    Place dip in a 7×11 baking dish, or 2 quart ovenproof serving dish. Smooth out but do not compact it (dip can be covered and refrigerated up to 1 day at this point).

    When ready to serve dip, place in a 400°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

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

    Sticky Pomegranate Chicken Wings
    These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

    Makes 24 pieces

    3/4 cup pomegranate juice
    1/2 cup soy sauce
    2 Tbsps very finely minced peeled fresh ginger
    1 Tbsp minced fresh garlic
    1 Tbsp of lemon zest
    3/4 cup sugar
    1/2 tsp red pepper flakes
    1/4 cup fresh lemon juice
    3 Tbsps cornstarch
    1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

    Garnish: 1/2 cup pomegranate arils* and thinly sliced green onion tops

    In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

    If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

    Pre-heat the oven to 375 degrees F.

    Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

    Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

    Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

    *Pomegranate seeds, called “arils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

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

    Posted by Kathy on January 31st, 2019  |  Comments Off on Super Bowl Sunday Snackin’ |  Posted in appetizers, Dishing with Kathy Casey Blog, events, KOMO Radio, poultry, Recent Posts, Recipes, seafood, Snacks

    Dip In!

    From party staples like gooey, cheese fondue to classic French onion or 7-layer fiesta dip, we all have our favorites.

    These days dips are getting lighter and healthier. We’re whipping up our favorites not with full fat sour cream and mayo but with Greek yogurt as well as lite sour creams and mayos. Even this party staple can’t escape the better-for-you revolution!

    Hummus is all the rage lately – made with protein-rich garbanzo beans. It’s quick-and-easy to make from scratch, but also available in a wide variety of flavors like roasted pepper and sun-dried tomatoes. Cruise the hummus isle these days and you’ll find brilliant beet hummus and emerald green edamame varieties!


    D’lish hummus!
    (Photo from Epicurious)

    Creamy white bean dips are also popular and fall into the better-for-you category, too. It’s tasty paired with bold flavors like in my Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade.

    Now, we all love our dips with potato and tortilla chips but you can also lighten up your dippables. Try something new, like pita chips and rice crackers, OR go the veggie route with endive leaves, slices of crunchy fennel, or colorful bell pepper.

    So whatever the occasion, get out of your DIP RUT, lighten up –and try something new! –Kathy

    Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade
    I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

    Makes 3 cups, or about 8 to 10 servings

    Dip
    1 (15-ounce) cans white beans, drained well
    2 Tbsp. grated Parmesan cheese (optional)
    3 cloves fresh garlic, peeled
    pinch of red pepper flakes
    1 Tbsp. fresh lemon juice
    1 tsp. very finely minced lemon zest
    1 tsp. very finely minced fresh rosemary
    1/2 tsp. kosher salt
    1/4 cup extra-virgin olive oil

    Tapenade
    1 1/2 cups pitted manzanilla or other green olives, drained
    1 Tbsp. minced fresh garlic
    1 Tbsp. lemon juice
    1 Tbsp. very finely minced lemon zest
    2 Tbsp. extra-virgin olive oil or oil from sundried tomatoes
    1/4 cup coarsely chopped Italian parsley
    1/4 cup finely chopped sundried tomatoes in oil, drained

    Garnish: extra-virgin olive oil and fresh rosemary sprig

    To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

    To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

    To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

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

    Posted by Kathy on January 24th, 2019  |  Comments Off on Dip In! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, Recipes

    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 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
    Untitled