vegetables

Cauliflower Creations

Often tossed up with the obligatory broccoli and carrot medley, cauliflower is coming into its own!

It can be boiled, steamed, roasted, pickled, or eaten raw! Although tasty topped with a cheese sauce, there are lots of healthy and amazingly d’lish ways to cook up a head of cauliflower. Take for instance the ever popular cauliflower rice and gluten free friendly cauliflower pizza crust.

Oven-roasting gives cauliflower a nice sweetness and a little bit of a nutty flavor. Quick and easy like in my recipe for Lemony Roasted Cauliflower with Pesto.

Another great preparation is “Cauliflower Steaks.” Cut a couple inch-thick slices across the middle of the head and grill until tender. You can cut up the rest of the florets, cook in milk with spices like red curry, ginger and garlic, then process in a blender to make a tasty puree to serve with your “cauliflower steaks!” Try my recipe for Grilled Cauliflower Steaks with Red Curry Puree, its healthy and delicious.

And one of my most favorite phrases is the cauliflower inspired “my little chou chou” (“my little cauliflower”) – a French term of endearment. –Kathy


Lemony Roasted Cauliflower with Pesto
Photo by Kathy Casey Food Studios®.

Lemony Roasted Cauliflower with Pesto
Great served as a side dish or as a component of a power bowl. Delicious hot or cold!

Serves: 4 – 6
Prep Time: 5 minutes
Roast Time: 12 – 15 minutes

1 Sunkist® Lemon
1 large head cauliflower
1 tablespoon olive oil
Salt and pepper to taste
1/3 – 1/2 cup purchased basil pesto

Garnish: lemon wedges

Preheat oven to 400°F.

Juice and zest the lemon and set aside.

Cut the core out of the cauliflower, and then break or cut into medium size florets, place in a large bowl and drizzle with the lemon juice and olive oil. Toss to coat well and season with salt and pepper.

Lay out cauliflower in a single layer, on a non-stick baking sheet pan (reserve the bowl).

Roast for about 12- 15 minutes or until just tender.

Meanwhile whisk the lemon zest and the pesto together in the reserved bowl.

Remove the cauliflower from the baking pan with a spatula and add it to the pesto bowl. Toss gently. Serve immediately with lemon wedges for squeezing.

Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish

1 large head cauliflower 1 Tbsp. olive oil for grill
kosher salt and pepper to taste
——————————————
1/2 teaspoon olive oil
2 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Thai red curry paste 1 cup non-fat milk
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice kosher salt and pepper for cauliflower

Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired

Heat oven to 375 degrees.

Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.

Cut remaining cauliflower into florets to produce about 3 cups.

In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.

Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.

Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.

Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.

To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.

Recipes by Kathy Casey Food Studios®

Posted by Kathy on September 8th, 2020  |  Comments Off on Cauliflower Creations |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, vegetables

Sweet, Sweet Corn

There is nothing better than sweet, succulent corn. Boiled, steamed, grilled or even raw, corn is the perfect addition to any meal.

Want to grill your corn? Let it soak for in water for 30 minutes. Peel back the husks, tying them to make a fun handle. Then remove all the silk. The extra water helps the corn steam a bit on the grill before charring. Fun tip: you can also do this with beer!

Sweet summer corn sometimes needs nothing. Maybe a little sea salt. But if you like it more indulgent, a smear of delicious honey butter can be downright delicious!

Or go Mexican-style like in my Grilled Street Corn and spread a little mayo on it when it’s hot off the grill. Sprinkle chili salt, and roll in cotija cheese. Serve with fresh lime wedges and chopped cilantro.

Photo Credit: Kathy Casey Food Studios®

Not a fan of eating corn right off the cob? No problem! Simply use a knife to cut down each side of the cob – the kernels will fall right off. There’s even a handy gadget you can get to do this. Perfect for mixing into freshly made salsa or in my Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini recipe!

Photo from Simply Recipes

So go enjoy one of the best tastes of summer before it’s gone! -Kathy

Grilled Street Corn
Appetizer-size, these make for a great starter. You can also make this recipe with whole ears of corn to serve as a side. Serve with an assortment of hot sauces on the side to spice things up!

Makes: 12 – 16 pieces

4 ears of fresh corn
1 lime
3/4 teaspoon ancho chili powder (substitute with 1/4 teaspoon cayenne pepper or use a combination of both)
1/3 cup mayonnaise
2 teaspoons minced fresh garlic
1/2 cup crumbled cotija cheese
1/4 cup finely chopped fresh cilantro
12 – 16 short sturdy wooden picks

Pre-heat a grill on medium-high heat. Soak skewers in water.

Husk the corn then using a serrated knife, cut each ear into 3 – 4 pieces depending on size. Meanwhile zest the lime into a small bowl, then cut the lime in wedges and set aside. Whisk in the chili powder, mayonnaise, and garlic. In a separate bowl, mix together the cheese and cilantro.

Grill corn, turning as needed until lightly charred and cooked through, about 5 – 6 minutes depending on your grill. Remove from the grill and insert a wooden pick into each piece of corn. Spread each piece of corn with some of the mayo mixture to lightly coat – then roll in the cheese mixture, placing finished corn on a platter as you go. Squeeze the reserved lime over the corn and serve immediately.

Recipe © Kathy Casey Food Studios®

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

3 mixed colorful bell peppers
3 ears fresh corn, husked
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

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

Posted by Kathy on July 14th, 2020  |  Comments Off on Sweet, Sweet Corn |  Posted in Kathy Casey, KOMO Radio, Recent Posts, Recipes, vegetables

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, but I’m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.

Fresh pickles in the making in a vintage crockpot with fresh fennel seeds and garlic chive blossoms.

Photo Credit: Kathy Casey Food Studios®

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!

Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – then pop in the refrigerator! In just two days you’ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.

And pickling isn’t just for veggies – for something a little different, try one of my favorites –pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter, or grilled meats.

All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -Kathy

Refrigerated Quick Pickles
Makes about 4 quarts

The following is a mixture of veggies that I like to use, but feel free to switch it up with what’s fresh from your garden or the market.

Vegetable Mixture:
7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

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

Posted by Kathy on June 30th, 2020  |  Comments Off on Quick Pickles |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, seasonings, sides, Snacks, spices, vegetables

Slow Cooker Comfort

After a busy day there is nothing better than coming home to a delicious, ready-to-eat meal. Yes! It’s time to dust off the crock pot!

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning, and dinner can be ready right when you walk in the door! Simply “Set It and Forget It”!

Slow Cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy pork, or a delicious lamb curry. My recipe for Curry Chicken Thighs with Apples and Yogurt is a household favorite – it’s bursting with flavor!

And crock pots aren’t just for entrees either – I also love to make a batch of Slow-Cooker Citrus Maple Oatmeal.  Top it with some Greek yogurt, dried fruits, or coconut milk – it’s the perfect way to start off a lazy Sunday morning!

And the best part about these cozy meals? They make incredible leftovers! So turn on your crock pot and let d’liciousness simmer away!
-Kathy

Curry Chicken Thighs with Apples and Yogurt
Makes about 6 servings

1 cup apple juice
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons curry powder
4 green cardamom seed pods, crushed
1 teaspoon coriander seeds
¼ teaspoon red chili flakes
2 teaspoons salt
2 tablespoons sugar
2 cups plain yogurt
3 pounds boneless, skinless chicken thighs
½ cup chopped onion
½ cup chopped celery
¼ cup dried black currants or raisins
2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
1 large red bell pepper, cut in 1-inch dice
Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
Steamed rice or potatoes as an accompaniment

In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.

Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.

Garnish with the fresh herbs. Serve with rice or potatoes.

Recipe created by Kathy Casey Food Studios®.

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 teaspoon ground cinnamon
1/4 teaspoon 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 © Kathy Casey Food Studios®.

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.


Photo from Sunkist.com

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Posted by Kathy on January 23rd, 2020  |  Comments Off on Juicing for Joy |  Posted in breakfast, citrus, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Lifestyle, orange, Recent Posts, root vegetables, vegetables

Holiday Sides

Okay, I know that for holiday dinners it’s hard to break away from the tried and true accompaniments – the infamous green bean casserole topped with crispy fried onions, marshmallow-y brown sugar yams, and sage-y stuffing. I’m not saying to forget making your faves, but just suggesting that this year, maybe try something new!

Take for example, my Maple Scalloped Sweet Potatoes with Sage: sliced sweet potatoes, drizzled with maple syrup, cream, a touch of fresh sage, and topped with a few bread crumbs for texture. Baked till bubbly good (recipe follows).

Savory Island Relish 3
All the goodies for whipping up a batch of Angostura Savory Island Relish

Forget the traditional store-bought cranberry sauce this year and go fresh! Whip up an inspired Savory Island Relish recipe combining; fresh cranberries, pecans, pineapple, orange, a touch of honey, AND a few big dashes of Angostura Aromatic Bitters! That’s right – a touch of bitters adds a great layer of flavor!

Savory Island Relish 2
Ready to process … be sure to leave some texture.

Just whiz it up in your food processor and voila – a tasty condiment to your holiday ham or turkey! #Yum #CookingWithBitters #QuickAndEasyEntertaining

Savory Island Relish 1
The Relish is ready!

So get out of your side dish rut, and try something new for your next holiday get-together. –Kathy

Angostura Savory Island Relish
Switch things up at your next holiday dinner and serve this island inspired fresh cranberry sauce made with fresh pineapple, toasty pecans and tangy cranberries – spiced with the aromatic flavors of Angostura bitters. Great with turkey, ham, roast chicken or even in a baked yam! For a spiced version add a dash of cinnamon, or allspice.

Makes about 3 cups

2 Tbsp. ANGOSTORA® Aromatic Bitters
2 cups fresh cranberries (or frozen cranberries, defrosted)
1 orange, rinsed, ends cut off, and cut into chunks with rind
1 1/2 cup diced fresh pineapple
1 Tbsp. minced fresh ginger
1/2 cup pecan pieces, lightly toasted
1/3 – 1/2 cup sugar depending on how sweet you like it (or substitute 1/4 cup honey)
1/4 tsp. chili flakes (optional)
Pinch of salt

Combine all ingredients in a food processor and pulse the mixture, (scraping down the sides often), until the mixture is chopped fine but still has some nice texture. Place the relish into a jar and store refrigerated for up to 1 week.

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

Maple Scalloped Sweet Potatoes with Sage
Serves about 10 – 12.

8 cups peeled and thinly sliced (1/4 inch) sweet potatoes (about 2 1/2 – 3 pounds)

Maple Cream
3 cups cream
1/2 cup real maple syrup
1/4 tsp. ground nutmeg
2 tsp. minced fresh thyme
1 1/2 tsp. finely chopped fresh sage leaves
1 1/2 tsp. salt
1/4 tsp. ground black pepper

Topping
1/2 cup dry breadcrumbs
3 Tbsp. high-quality grated parmesan cheese
2 tsp. minced fresh thyme
1 Tbsp. minced fresh parsley
2 tsp. finely chopped fresh sage leaves

fresh sage leaves for garnish

Preheat oven to 350 degrees.

Spray a 3-quart casserole with pan spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the maple cream ingredients until well combined. Pour the maple cream over sweet potatoes and push them down a bit to be sure they are coated in liquid.

In a small bowl combine topping ingredients and set aside.
Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 – 35 minutes or until topping is browned, potatoes are tender and liquid is thickened.

Garnish with a sprinkle of fresh sage leaves.

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

Posted by Kathy on November 14th, 2019  |  Comments Off on Holiday Sides |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, sides, vegetables

Apples

A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

img_8837
Photo from Kathy Casey’s Northwest Table
Who’s ready for pie? I know I am!
 

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

 

apples
Photo by Kathy Casey Food Studios
 

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

 

Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water

 

Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping

 

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

 

Divide dough into 2 pieces then roll out into 2 circles.

 

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

 

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

 

Preheat oven to 425 degrees F.

 

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

 

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

 

Recipe by Kathy Casey Food Studios®

 

 

Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

 

6 cups baby spinach

Vinaigrette

1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil

———————————————

1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic

 

Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.

 

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

 

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 10th, 2019  |  Comments Off on Apples |  Posted in dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables

Beets

Pickled or roasted, steamed or boiled, I adore beets whichever way they’re prepared! I even like to grate them raw into salads for some fantastic color and flavor.

Beets have always been one of my favorite vegetables and now we find them everywhere. At that trendy juice bar next to the wheat grass. Or the swanky hipster restaurant in a new cocktail. And even in that chocolate cake you are making for your kids so they will eat their veggies – but shhhh! That’s our secret!
beetingeggs

They’re great in my Beet’ing Heart Deviled Eggs!

In addition to being delicious, beets are REALLY good for you! The nutrient in beet’s red pigment called betalain is high in antioxidants, has anti-inflammatory benefits, and can even reduce your risk of heart disease. Beets are also a great source of fiber and vitamin C!

Photo from The Atlantic

If you boil or roast your beets, don’t bother peeling them before-hand. Once they’re cooked, the skins will rub right off!

Looking for a new side dish? Try my Mashed Roasted Beets with Lime, Sour Cream and Cilantro. This will turn the most resistant beet eater into a beet enthusiast in no time. The sweet flavors of the beets combined with the zing of the lime and a dollop of low-fat sour cream will make this a family favorite.

Beets – a colorful, flavor addition to your next dish! –Kathy

Mashed Roasted Beets with Lime, Sour Cream & Cilantro
This beet preparation will turn the most resistant beet eater into a beet lover. If you have time, the ultimate taste intensity can be produced by roasting the beets in a 375-degree F. oven until very tender; allow about 1 – to 2 hours depending upon the size of your beets The yield will be reduced because of moisture evaporation, so use 5 beets.

Makes four 1/2-cup servings.

4 beets (about 1 1/2 lbs.)
2 Tbsp butter or olive oil
1/4 cup sour cream or 0% Greek yogurt
1 Tbsp fresh lime juice
1 tsp ground coriander
1/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro, chopped
salt to taste

Wash the beets, trimming top to 1″ – 2″ and leaving root untrimmed. Steam until very tender (or see roasting note, above).

As soon as beets are cool enough to handle, slip the skins off and cut into large chunks. Place in food processor with butter and sour cream; process until smooth-like in texture but not a total puree. Mix in lime juice, coriander, pepper flakes and chopped cilantro. Season to taste with salt.

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

Posted by Kathy on September 26th, 2019  |  Comments Off on Beets |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, root vegetables, sides, vegetables
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