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Peanuts

March is National Peanut Month! In addition to being put in a classic PB & J sandwich, they pack a serious nutritional punch.

Peanuts are a good source of vitamin E, protein and antioxidants. Did you know that they are not actually in the nut family? They’re grain-type legumes, related to beans, lentils, and peas, and grow underground!

Speaking of growing, did you know that peanuts grow in the northwest? Take a peek of this list on Agrilicious for locally grown peanuts, then look for them this summer at farmers markets. They are so tasty when they’re fresh toasted.

Peanuts are great in sweet and savory dishes from classic peanut butter cookies to scattering on phad thai noodles. And of course there’s that delicious peanut sauce, so great for appetizer dipping.


Butterscotch Peanut Bars on Taste of Home

One of my favorite snacks to make is Five-Spiced Sesame Peanuts: perfect to munch on while sipping a cocktail. Here’s to the mighty peanut! –Kathy

Five-Spiced Sesame Peanuts
If the nuts lose their crispness after cooking, re-toast them in a 350-degree oven for a couple of minutes before serving.

Makes about 4 cups

1 egg white
1 Tbsp. water
1 pound (about 3 1/2 cups) salted, dry-roasted, skinless peanuts
1/3 cup sugar
2 Tbsp. black sesame seeds
2 Tbsp. white sesame seeds
2 tsp. five-spice powder
1/4 tsp. cayenne pepper
1 tsp. kosher salt

Preheat the oven to 250 degrees.

In a medium bowl, whisk the egg white with water until foamy. Add the peanuts and toss to coat. Transfer the nuts to a strainer, shake, and let drain for at least 5 minutes.

In a large bowl, mix together the sugar, sesame seeds, five-spice, cayenne and salt. Add the drained peanuts and toss to coat thoroughly.

On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 45 minutes. Stir the nuts with a spatula and spread them out again. REDUCE THE TEMPERATURE to 200 degrees and bake for 45 to 55 minutes longer, or until dry.

Loosen the nuts from the baking sheet but do not remove them from the sheet. Cool to room temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks.

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

Posted by Kathy on March 16th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, Snacks

Coffee Lovers

Ahh, coffee! That first cup o’ joe can usually set the tone for the rest of the day. And certainly the Pacific Northwest is known as THE mecca for coffee drinkers and connoisseurs alike.

We definitely love our coffee just as much as our wine with many local independent coffee shops offering coffee “cuppings” – imagine a wine tasting, but for coffee!

We all know coffee is so d’lish paired with dark chocolate, but why not get a bit savory and cook with it? Take for example my Rain City Seasoning: ground Caffe Umbria espresso and Theo Chocolate’s cocoa nibs adds a deep rich flavor to spice rubs. Great on steaks or Alaskan salmon!


Photo by Kathy Casey Food Studios®.

Or how about adding a cup of coffee to your next slow cooked beef stew or chili recipe, it will add a super-rich flavor to the dish.

Have you ever heard of Red Eye Gravy – this was what cowboys made by tossing a cup of cold coffee into their pan gravy. I’ve given it a comfort food spin in my recipe below Red Eye BBQ Sauce – great on everything!

On the sweeter side of things, try a little ground espresso added to chocolate cupcake batter for a mocha-licious twist.

And for your next brunch try working in a little strong brewed coffee or espresso into your next “Coffee Cake” – for a true COFFEE cake experience! –Kathy

Red Eye Barbecue Sauce
This BBQ has a lot of ingredients, but that’s what gives it a rich and layered flavor. Double or triple the recipe and store refrigerated for up to 2 weeks.

Makes 2 1/4 cups

1 Tbsp. olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 tsp. coarse ground black pepper
1/8 tsp. celery seed (optional)
1/4 tsp. ground coriander
1/4 tsp. ground cumin
3/4 tsp. dry mustard
1 Tbsp. minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
1/4 cup Worcestershire
3 Tbsp. molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 tsp. Tabasco
1 1/2 tsp. soy sauce
1/8 tsp. salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 20 – 30 minutes or until thickened nicely, stir frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated.

Recipe Copyright © 2017 by Kathy Casey Food Studios® – www.KathyCasey.com

Brussels Sprouts

Brussels sprouts – who ever thought that these mini-cabbages would become the uber- popular vegetable! From bar menus to bacon & bourbon lathered side dishes, they are definitely on just about every menu these days.

Hipster yes, but good for you, too! These veggies are chock full of vitamins K and C, as well as iron, fiber and vitamin A.

There are lots of great ways to prepare Brussels sprouts at home from quick sautéed to oven roasted… even shaved and raw in a slaw or salad. Try them roasted with a Bacon Citrus Toss – d’lish!

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish topping for mac and cheese or grilled pork. To do this, cut the core of the Brussels sprout out with a small paring knife, Then you can “peel” all the leaves off easily.

Cook them in a hot pan with a smidge of olive oil or butter until they are bright green but not too wilted. Finish it off with a squeeze of lemon. YUM! –Kathy


Photo by Kathy Casey Food Studios® for Sunkist.

Roasted Brussels Sprouts with Bacon Citrus Toss
Brussels sprouts are the “it” vegetable of the dinner table these days. The tangy citrus toss plays well with the rich bacon in the dressing, making for a delicious side-dish. Or try serving as an appetizer or as a warm salad over greens.

Makes between 4-6 servings

6 cups trimmed Brussels sprouts, halved if large (about 1 1/2 pounds)
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 strips bacon, cut into thin slices
1 Tbsp. brown sugar
1 Sunkist® Meyer Lemon, zested and juiced, zest reserved separately
1 Sunkist Minneola Tangelo Orange, zested and juiced, zest reserved separately

Preheat oven to 425°F.

In a large bowl, toss Brussels sprouts with olive oil, salt and pepper.

Transfer to a rimmed baking sheet and roast until tender and showing good color, about 30 minutes.

Meanwhile, in a medium skillet, cook bacon until crispy, about 5 minutes. Add brown sugar and both citrus juices. Increase heat to high and let mixture reduce by half. Take care not to burn.

When Brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon-citrus mixture, and toss together with reserved zests. Serve immediately.

Recipe by: Kathy Casey Food Studios® for Sunkist.

Posted by Kathy on February 23rd, 2017  |  Add Comment |  Posted in Lifestyle, Recent Posts, Recipes, sides

Almonds

Almonds whether raw, toasted, or made into a smooth butter — these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack — just 10 almonds can get your energy going!

I love them toasted and tossed into basmati rice, sprinkled over yogurt or morning oatmeal, and subbed into a batch of chocolate chip cookies instead of walnuts. And of course they add a great crunch factor to salads – like in my Cranberry Almond Crunch Slaw recipe.

Have you ever had fresh ground almond butter? Lots of our local stores offer “grind your own” – so yummy spread on whole grain toast and topped with a few fresh berries for a quick and healthy start to your day.

Add a healthy crunch to your next dish with d’lish almonds! –Kathy


Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

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

Posted by Kathy on February 16th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, Kathy Casey, Snacks, salads, sides

Hearty Root Vegetables

The cold weather months make us crave heartier foods… and root vegetables are definitely hearty. They are versatile in flavor, texture and application – as well as budget-friendly and a great source of complex-carbohydrates!

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.


A great crop of root veggies!
(Photo from CookWithWhatYouHave.com
they have a great recipe for Box Grater Unconventional Latkes!)

Roasted Beets are so tasty and star in my recipe with an Orange Cumin Glaze. Just pop whole in a 375 degree oven tented in foil and roast until fork tender – when cool the skins will slip off easy. I love them tossed in a salad with arugula, blue cheese, walnuts and balsamic vinaigrette.

The often overlooked parsnip is also a fave – roast them whole with a chicken alongside a few of those beautiful rainbow carrots we see in the markets these days. It’s featured in my Creamy Roasted Parsnip Soup paired up with chevre and walnut croutons. Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Speaking of parsnips and carrots – these also partner well simply steamed and mashed with some seasoning, butter, olive oil or sour cream for a tasty side dish alternative to traditional potatoes.

Fill up with some hearty root veggies! –Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and corn starch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

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

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp olive oil
2 Tbsps butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp kosher salt
1/8 tsp cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsps chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.
Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

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

Posted by Kathy on February 2nd, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, KOMO Radio, Kathy Casey, salads, sides, soups

Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:

  • Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
  • Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.
  • Photo and Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on January 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, Fruit, breakfast, dessert

    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 January 19th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, salads, videos

    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 6th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey
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