Fruit

Bananas for Bananas

Bananas, the ultimate naturally portable snack! Perfect for throwing into your purse or bag.

Besides being deliciously handy, bananas are a great source of potassium while being low in sodium. They are a good source of Vitamin B6 as well as Vitamin C and dietary fiber, and are naturally fat free!

If you’re thinking of a campfire-inspired treat, then consider this s’more alternative:

Take an unpeeled banana and make a split lengthwise – just not all the way through. Carve a trough from end to end, keeping the peel. Munch on the removed banana to tide you over, while filling the trough with bits of marshmallow and chocolate and sprinkle with crumbled graham crackers. Wrap the whole thing in tin foil and stick it in the embers like a potato, or over a hot grill. After a little while, take it out and carefully unwrap. Yum!

s'more banana
Fun Photo from Tablespoon.

And bananas are quite delicious with savory things as well. My recipe for Banana Pineapple Chutney is flavored up with warm spices such as ginger and allspice. It’s a fantastic way to zip up a grilled chicken breast, or even better with a pork chop.

Any way you slice them (or even if you don’t), bananas are d’lish! –Kathy

Banana Pineapple Chutney
Great served with basmati rice and vegetable curries as well as grilled scallops, chicken, pork chops or ham.

Makes 3 cups

1/3 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced red bell pepper
2 Tbsp. minced fresh ginger
1/3 cup packed light brown sugar
2 Tbsp. granulated sugar
1/8 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. salt
3/4 cup white wine vinegar
2 Tbsp. water
———————————–
2 Tbsp. currants
1 1/2 cups peeled and diced ripe fresh pineapple
2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise then in 1/2-inch chunks

In a heavy, wide, shallow, nonreactive pot, place all ingredients except the fruit. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.

Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly—you want to keep the fruit pieces’ integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.

Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving.

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

Posted by Kathy on May 16th, 2019  |  Comments Off on Bananas for Bananas |  Posted in Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recent Posts, Recipes

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 April 25th, 2019  |  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

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

    Cider Craze

    It was not long ago that ciders were far and few between, but now, ciders are popping up everywhere across the country. From dry tiny bubble-style (like a fine French Champagne) to bold and sassy, spiced (chai cider – yes please) and fruit-forward (think pear and raspberry). There’s something for everyone’s tastes.

    Here in the northwest, we love our ciders! From restaurant menus to pubs to the shelves lined at your favorite grocer, ciders are everywhere!


    A Rhuby Rum Cider Cocktail featuring dark rum,
    grapefruit and pomegranate juices, and chai cider!
    Photo by Kathy Casey Liquid Kitchen®

    And with Thanksgiving coming, why not consider serving a hard cider with your holiday bird. Think a dryer style apple cider; it’s a great alternative to white wine.

    Hosting a party? Mix up a batch of my Pear & Blackberry Sangria – sure to be a crowd favorite! Or how about putting together a cider tasting! Ask your guests to each bring a different cider. Put a brown bag over each one and tie at the top. Then give each guest 3 ribbons to hang around the top of their favorites, taste, unveil, and crown the cider winners. How fun is that!

    So cheers to sipping some ciders! –Kathy

    Pear & Blackberry Sangria
    Blackberries can be switched out for raspberries or strawberries depending upon what’s peak of season at your local market.

    Makes about 4-6 servings

    1/4 cup water
    2 Tbsp. fresh lemon juice
    1/2 cup blackberries
    —————————
    1 1/2 – 2 tablespoons blackberry honey
    2 Tbsp. fresh orange juice
    2 Tbsp. brandy or cognac
    —————————
    1 (22 oz) bottles Crispin Natural Hard Pear Cider Lion Belge
    Garnish: fresh blackberries and sliced pear

    In a blender cup combine the water, lemon juice and blackberries. Process until smooth. Then strain through a fine mesh strainer and discard solids. Add the honey, orange juice and brandy and stir until honey is dissolved. Refrigerate for up to 2 days.

    When ready to serve combine the blackberry mixture with the chilled cider in a large container. Add the berries and pear. Serve over ice

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

    Posted by Kathy on November 8th, 2018  |  Comments Off on Cider Craze |  Posted in Cocktails, Fruit, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, Recipes

    Apples

    A true sign of fall: apples appear everywhere. From thick caramel-coated and dipped in nuts to sweet and tangy cups of fresh-pressed cider at the local market to grand glass bowls filled with elegant red apples simply used as a table centerpiece.

    The Northwest has always been the hub for amazing apples. Glorious Galas with their perfume-y sweet flavor, firm Fujis that hold their texture amazingly well when cooked, deep-blushed Braeburns, and the list goes on.

    What most of us (at least us pie-lovers) think about when thinking of apples is pie, I love to make my apple pie with a little cheddar in the crust – yum!


    Photo by Kathy Casey Food Studios for Sunkist

    But in addition to desserts there are bushels of other great ways to cook with apples. Try whipping up a Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette. It’s really quick and delicious.

    Looking for a new side dish? How about a toothsome Apple Barley Risotto – a twist on the classic using pearl barley instead of Arborio rice?

    Just remember, one of the best apple tips to observe is to always keep your apples refrigerated. At 70 degrees, apples break down and become soft 10 times faster than if refrigerated. Many a Northwesterner accomplished this in the olden days by stashing the winter’s apples under the bed, back when winter bedrooms were quite chilly. I bet those rooms smelled appley great!

    Cheers crisp fall apples – crunch! -Kathy

    Spinach & Apple Salad with Warm Meyer Lemon–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
    1 apple, cored and cut into thin slices
    1/2 cup thinly sliced white onion

    Vinaigrette
    1/3 cup fresh-squeezed Sunkist Meyer 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
    2 tsp. minced fresh garlic

    Place spinach, apple and onion 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 garlic and stir for about 30 seconds, but do not brown garlic. 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 created by Kathy Casey for Sunkist®

    Apple Barley Risotto
    Allow about 50 – 60 minutes total cooking time for this recipe.

    Makes 4 servings

    2 Tbsp. butter
    1 cup chopped mushrooms
    1/4 cup finely diced red onion
    1 1/2 tsp. minced garlic
    1/2 cup dry white wine
    1 Braeburn or Fuji apple, unpeeled, cored and diced 1/4-inch
    1/2 cup pearl barley
    2 1/2 cups chicken or vegetable broth
    1 cup water
    1/4 cup shredded, high-quality Parmesan cheese
    1/4 cup coarsely chopped hazelnuts, lightly toasted
    1/8 tsp. black pepper
    salt to taste (If using canned broth, less salt will be needed.)

    In a large heavy-bottom saucepan melt the butter over medium-high heat. Add the mushrooms and red onions. Sauté till mushrooms are limp. Add the garlic and stir around for about half a minute. Then immediately add the wine, increase heat to high and reduce wine till syrupy, about 3 minutes.

    Reduce heat to medium and stir in the diced apple and barley. In a bowl or large measuring cup mix together the broth and water. Add 1 cup to the barley and simmer till almost all the liquid is absorbed about 6 – 8 minutes.

    Stir in another cup of the broth-water mixture and continue cooking, stirring often, until all the liquid is absorbed. Repeat this process again until all the liquid has been used and the barley is tender.

    Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt if needed.

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

    Posted by Kathy on September 13th, 2018  |  Comments Off on Apples |  Posted in Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recipes, salads, sides

    Upside Down Cakes

    Sometimes things are just better upside down. Bust out the baking dish – I’m talking about delicious Upside Down Cakes!

    Light and fluffy cake batter encased by a sugary-butter topping and jeweled with chopped fruits – baked until ooey gooey and caramelized. What could be better than that?

    So versatile and decadent – these cakes are a total crowd pleaser and often seen during the holidays. Pineapple Upside Down Cake is by far the most popular – but there are plenty of variations that are just as scrumptious! Apples, peaches, cherries, or plums – it’s the perfect vehicle for your favorite fruit.

    This d’lish dessert is sometimes considered a little retro – but that shouldn’t stop you from giving it a try. Throw in some chopped nuts or layer on a boozy caramel glaze for a fun twist. Or throw that rule book out the window and try my Oatmeal Apple Upside Down Cake for breakfast!

    You can even make mini versions using your trusty cupcake tin as the baking vessel!
    -Kathy

    Oatmeal Apple Upside Down Cake
    Makes 1 10-inch round cake, serving 8 to 10

    Batter
    2/3 cup rolled oats
    1/2 cup golden raisins
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1 cup boiling water
    2/3 cup, packed, brown sugar
    2/3 cup granulated sugar
    1 egg
    1/3 cup vegetable oil
    1 cup flour
    3/4 tsp baking soda
    1/4 tsp salt

    Apple layer
    1 Tbsp brown sugar
    1 Tbsp flour
    1/2 cup chopped pecans
    1 Gala apple, cored, skin on, sliced in thin wedges
    —————————–
    vanilla yogurt (optional)

    Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

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

    Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

    In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

    Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

    Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

    Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

    Recipe © Kathy Casey Food Studios®

    Posted by Kathy on March 15th, 2018  |  Comments Off on Upside Down Cakes |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Snacks

    Picture Perfect Pies

    My oh my, I LOVE pie! Whether you’re celebrating a holiday, enjoying a summer time BBQ, or having a casual family dinner- pie can be the perfect dessert for any occasion. Strawberry lavender rhubarb, meyer lemon meringue, salted caramel pecan…the flavor combinations are endless!

    I love a fresh berry pie with grated lemon zest added to the filling. Warm from the oven and topped with a big scoop of classic vanilla ice cream- yum!

    It’s no secret that apple is crowd favorite flavor too. Choose a new variety of apples from the farmers market to switch things up, and then try adding dried cranberries or currants to the mix. If you’re really in the mood to try something different, add Tillamook cheddar to the crust- one of my personal favorites.

    And you don’t have to stop there! Get creative with your crust. I like to add goodies such as sliced almonds, fine chopped walnuts, or poppy seeds. The crunchy texture pairs perfectly with a flaky, buttery pie dough.

    Celebrate summer with your next pie! Picking fresh fruit at a local you-pick-farm is such fun and a great way to get the whole family involved. And once the hard work is done, treat yourself by making my Free-Form Stone Fruit Hand Pies. Happy baking!
    -Kathy

    Free-Form Stone Fruit Hand Pies
    Makes 8 pies

    Almond Crust
    3 cups flour
    1/2 cup sliced almonds, finely chopped
    2 teaspoons sugar
    1 teaspoon salt
    8 tablespoons (1 stick) butter, cold, cut into small chunks
    1/2 cup shortening, cold
    1 large egg, beaten
    4 teaspoons cider vinegar
    6 tablespoons ice water

    Stone Fruit Filling
    2 1/2 pounds assorted stone fruit such as: sliced fresh peaches, (peeled) nectarines, apricots, plums, or pitted cherries (about 7 1/2 – 8 cups)
    3/4 cup sugar
    1 1/2 tablespoons flour
    1/2 teaspoon ground cinnamon

    1/4 cup (4 ounces) marzipan or almond paste, optional
    Sugar for sprinkling on top, optional

    To make the Almond Crust: Mix the flour, almonds, sugar, and salt together in a large bowl. Add the butter and shortening and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

    In a small, separate bowl, mix together 2 TABLESPOONS of the beaten egg, the vinegar, and the ice water. (Reserve the remaining beaten egg for egg wash.) Stir this mixture into the dry mixture and mix until the liquid is just incorporated. (This dough should be fairly moist and pliable, not crumbly. If the dough is too dry, add more ice water, 1 to 2 teaspoons at a time.)

    Form the dough into a log and wrap in plastic wrap. Chill in refrigerator for 1 hour before rolling out.

    To make the Stone Fruit Filling: Place the fruit in a large bowl. In a separate bowl, mix the sugar, flour, and cinnamon together and reserve.

    Preheat an oven to 400°F. Lightly spray 2 or 3 large baking sheets with nonstick vegetable spray and set aside.

    After the dough has chilled, cut it into 8 equal portions. On a lightly floured surface, roll out 1 piece of dough into a 1/8-inch-thick circle. Keep the other pieces covered with waxed paper or plastic wrap while you work. Repeat with the remaining pieces of dough, keeping the rolled-out circles separate and covered.

    Sprinkle the fruit with the reserved sugar mixture and toss very gently. Coat the fruit thoroughly; no dry mixture should be left in the bowl.

    If using the marzipan or almond paste, divide it into 1/2-tablespoon pieces. Flatten out each piece and tear it into several pieces. Place pieces on tart shells.

    Divide the Fruit Filling among the tart shells, placing about 3/4 heaping cup in the center of each. Gather up the crust edges around the filling, bringing about 1 1/2 inches of pastry all around over the fruit to make an open-faced, rustic-looking tart or hand pie.

    With a spatula, carefully transfer each tart to a baking sheet. (You will be able to fit about 3 to 4 tarts on each sheet.)

    Whisk 1 teaspoon of water into the reserved beaten egg and lightly brush the exposed dough with the egg wash. Sprinkle the tarts lightly with sugar, if desired.

    Bake for 30 to 32 minutes, or until the crust is cooked through and golden brown and the filling is bubbling.

    Chef’s Tips:
    It is very important to allow 1 hour for the Almond Crust to chill before rolling out.

    The fruit and dry ingredients are mixed at the last minute to avoid drawing too much liquid from the pears, which could make the crust soggy.

    Recipe © 2017 Kathy Casey Food Studios®

    Posted by Kathy on June 22nd, 2017  |  Comments Off on Picture Perfect Pies |  Posted in citrus, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey

    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  |  Comments Off on Almonds |  Posted in Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Recent Posts, Recipes, salads, sides, Snacks
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