breakfast

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

Snackable Videos

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking” and they are blowing up right now on social media, offering creative twists on classic comfort foods.

We are all busy these days, running from one appointment to the next. When you throw in a few kids, a dog, and let’s not forget the friends and family, who has time for a home cooked meal? These videos offer lots of variety and endless ideas so there is something for everyone.

For example – have you seen all the fun things you can put on a waffle iron? This Waffle Iron Mac & Cheese from Hungry takes waffles to the next level with chilled Mac & Cheese, bacon, green onions, and MORE CHEESE, pressed into a waffle iron until crispy and delicious then topped with all kinds of fun toppings. Who can say no to that? Yum!

 

MacnCheeseWaffles
 

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast BurgersCinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

Beyond the quick fixes, these videos also have unique and crafty ways to use up left overs or re-imagine a kitchen staple in new and exciting ways. Like this Ice Cream Bread! Start with melted vanilla ice cream, mix in flour, and all kinds of colorful sprinkles and jimmies, bake it, and voila! Super colorful and tasty dessert bread that will have everyone asking for more.

Ice Cream Bread on Cosmopolitan.com
 

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Hop To It – Easter is on its way!

Easter Sunday is coming up, so what will you do with all that leftover booty? You know – the eggs, the candies, the marshmallowy Peeps?

Of course there will be egg salad sandwiches for days BUT let’s get creative with it! How about adding in chopped bacon or some sassy curry. Try mixing salsa in your favorite egg salad recipe then rolling it up with some avocados in tortillas for a quick breakfast on the go.

D'Lish Deviled Eggs
And you know how much I love deviled eggs!

For a beautiful spring presentation, you can do a quick beet pickle. Soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Then cut and fill. Beautiful and d’lish!

beeteggs
Beet’ing Heart Deviled Eggs!

Now, what do you do with that candy after the hunt? Well I’ve got you covered with my recipe for Jelly-Bean Rice Crispy Tweeps – a fun and festive twist on the beloved rice crispy treats. And yes you can garnish with the peep heads…

Tweeps
Save the Peep Heads for Garnish

And for the adults, steal a few of the kids chocolate bunnies and stir yourself up some Bunny’Licious Boozy Chocolate Sauce using a splash of your favorite liqueur (take out the liqueur for a kid friendly version, but hey, they have already had their treats!). Serve it over ice cream with a few peeps for garnish!

So hop to it and have a Happy Easter! –Kathy

Jelly Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps (you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

peeps

In a large sauce pan heat butter over low heat until melted. Then add peeps and stir over low heat until melted. Then stir in cereal and jellybeans until cereal is well coated and jellybeans are distributed.

Place mixture in a greased 8″x8″ baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

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

Bunny’licious Boozy Chocolate Sauce
Makes 4 servings

6 oz of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 Tbsp. liquor such as: Grand Marnier, Canton Ginger Liqueur, Amaretto or Frangelico liqueur (optional)

For drizzling over or dipping in: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges, pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps®

Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

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

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 November 6th, 2015  |  Add Comment |  Posted in breakfast, dessert, Fruit, Recent Posts, Recipes

    Asparagus – The Sure Sign of Spring

    Asparagus is a sure sign of spring. Looking for new ways to cook it? Well, I love it steamed, grilled, roasted, or sautéed. Just give it a quick rinse and then snap off the fibrous ends at their “natural break.” The ends can be saved for veggie stock or added to your compost.

    Asparagus is also great to incorporate into a weekend brunch, in an easy egg scramble with shrimp and herby boursin garlic cheese – Yum!

    If you’ve got the grill fired up, just toss asparagus spears in a little olive oil and seasoning, lightly grill and serve with oh-so-Northwest, homemade, toasted Hazelnut Aioli. Perfect for smearing, slathering, or dipping grilled asparagus into.

    And don’t think you must go through a huge ordeal to make pickled asparagus! I’ve got a great recipe for Quick Overnight Refrigerator Pickled Asparagus – it’s a snap!

    So pick up some asparagus while the season is prime! -Kathy


    Photo from Dishing with Kathy Casey.

    Grilled Asparagus with Hazelnut Aioli
    Makes 4 – 6 servings of asparagus and 1 1/2 cups of aioli

    2 bunches of fat asparagus – about 2 pounds
    olive oil, as needed
    salt, as desired

    Hazelnut Aioli
    1/2 cup hazelnuts
    1/4 tsp. sugar
    1 Tbsp. minced garlic
    1 1/2 Tbsps. fresh lemon juice
    1/2 tsp. Dijon mustard
    2 egg yolks*
    1/2 tsp. salt
    3/4 cup light olive oil
    1/4 cup hazelnut oil
    1 Tbsp. water

    Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard. Meanwhile, get coals going in grill — you want to grill the asparagus over pretty hot coals.

    Preheat oven to 350 degrees.

    To toast hazelnuts for the aioli:
    Place the hazelnuts on a baking sheet and toast in oven for about 6 – 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Set aside until needed.

    To make aioli:
    In a food processor add the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth. In a measuring cup mix together the olive and hazelnut oils. With food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store refrigerated until ready to use. May be made up to 3 days in advance.

    To grill the asparagus:
    Place asparagus on a large plate and lightly brush with a little olive oil. Place asparagus over very hot coals and grill for about 1 minute on each side to mark asparagus nicely and cook until just done. Sprinkle with a little salt if desired.

    Great served hot or warm dipped into or smeared with aioli — I like it served cold, too!

    * Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

    Recipe from Dishing with Kathy Casey.

    Asparagus, Shrimp & Boursin Breakfast Scramble
    Makes about 4 servings

    8 eggs
    2 Tbsps. water
    salt & pepper to taste
    1 1/2 tsp. olive oil
    1 cup bias-cut fresh asparagus
    4 oz. wt. (1/2 cup) bay shrimp, or cooked shrimp, chopped
    1/2 cup Boursin cheese (garlic and herb)
    chopped parsley or snipped chives for garnish if desired

    In a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

    In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.

    Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

    At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

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

    Overnight Pickled Asparagus
    Makes 1 large jar or about 20 pieces.

    1 bunch (about 1 1/4 pounds untrimmed) fresh fat asparagus

    Pickling Brine
    1 1/2 cups distilled vinegar
    1 cup water
    1/2 cup sugar
    3 garlic cloves, sliced in half
    2 Tbsps. pickling spice
    1 Tbsp. kosher salt
    1/4 tsp. crushed red pepper flakes

    Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard.

    Place asparagus in a canning jar standing up or in a glass bread pan or other non-corrosive container. The asparagus should fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

    Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a hard rolling boil and then immediately ladle brine with the spices over asparagus, being sure to cover the asparagus and poking down the spears if needed. Cover with a lid or plastic wrap.

    Let cool to room temperature, then refrigerate. Let pickle for at least overnight before eating. Pickled asparagus will last refrigerated up to 2 weeks.

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

    Posted by Kathy on April 10th, 2015  |  Comments Off on Asparagus – The Sure Sign of Spring |  Posted in breakfast, KOMO Radio, Recent Posts, Recipes, sides

    KitchenBug – A Great Tool to Help You Eat Healthy

    The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

    You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

    Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

    You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

    Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

    Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

    Posted by Kathy on January 9th, 2015  |  Comments Off on KitchenBug – A Great Tool to Help You Eat Healthy |  Posted in breakfast, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads

    Summer Blackberries

    Ahh blackberries… the glorious summer berry growing in backyards, parks, and all along our northwest trails. These delicious juicy little fruits are definitely worth the fight with the prickly bushes that they grow on – and your patience will be rewarded!

    Not only are blackberries delicious, but they’re good for you! With one of the highest levels of antioxidants of any fruit – these berries are also a wonderful source of vitamins C and K as well as fiber.

    Truth be told, I think blackberries really are a taste of summer, which is why they’re the perfect addition to a refreshing summer cocktail. Add them into a shaker tin with some fresh mint, lime juice, simple syrup and rum, and you have a wonderful (and easy to make) Blackberry Mojito!

    Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some d’lish Blackberry Pancakes topped with Citrusy Syrup.


    Photo from Dishing with Kathy Casey.

    Or how about a summer salad tossed with Blackberry Honey Vinaigrette – a sprinkling of toasted hazelnuts and fresh goat cheese – a great start to any summer meal.

    Enjoy the last days of summer with a fresh bowl of blackberries! –Kathy

    Blackberry Honey Vinaigrette
    Toss with summer garden greens, and fat blackberries. Scatter with toasted hazelnuts and a crumbling of blue cheese or chevre. Dressing recipe can easily be doubled.

    Makes about 1 generous cup of dressing.

    1/2 cup fresh (or frozen) blackberries
    1/4 cup red wine vinegar
    2 Tbsp Liquid Kitchen® No. 5130 honey or local honey
    2 tsp Dijon mustard
    6 Tbsp olive oil
    Pinch cayenne pepper
    1/2 teaspoon kosher salt

    Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on September 4th, 2014  |  Comments Off on Summer Blackberries |  Posted in breakfast, Cocktails, Foodie News, Fruit, Recent Posts, Recipes, salads

    Cocktail Brunch Celebration

    Its Mother’s Day weekend and what better way to treat Mom than with a delicious brunch – complete with cocktails of course!

    Start the night before and whip up my overnight Spring Wild Mushroom, Asparagus ‘n’ Sausage

    Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some sausage and grated Fontina or Gouda cheese. Refrigerate overnight then pop in the oven just before guests arrive.

    Serve with a kale salad tossed with orange segments and shaved fennel. That handles the food. Let’s chat libations now.

    I have a wonderful brunch drink that I’m sure moms will love. Sunkist® Strawberry Silver Gin Fizz – quick and easy to serve to a crowd and oh so brunch-y!

    Just combine fresh sliced strawberries tossed with powdered sugar, fresh Sunkist lemon juice, some of our great local gin and egg whites … yes, that’s right egg whites. Flash blend with a little ice for a super d’lish frothy drink that will put a smile on any mom’s face.

    Happy Mother’s Day! –Kathy

    Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
    Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.

    And if the bread’s just a little bit stale, that’s okay. In fact breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.

    Makes 6-8 servings

    1/2 lb. bulk Italian sausage or turkey sausage
    1/2 cup diced onion
    2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
    2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
    1 Tbsp minced fresh garlic
    8 eggs
    3 cups half & half
    1 tsp salt
    1/4 tsp black pepper
    8 cups 1-inch-diced hearty bread, such as a rustic sourdough
    2 cups (8 ounces) coarsely grated Fontina cheese
    1/2 cup grated Parmesan cheese

    In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.

    In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.

    Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

    When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

    Recipe by Kathy Casey Food Studios®.

    Strawberry Silver Fizz
    Photo by Kathy Casey Liquid Kitchen®.

    Sunkist® Strawberry Silver Gin Fizz
    This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

    Makes 4 – 6 servings

    3/4 cup sliced strawberries
    1/2 cup + 2 Tbsp. powdered sugar
    1 cup gin (or substitute vodka)
    6 Tbsp (3 oz) freshly squeezed Sunkist® Lemon juice
    2 organic egg whites (or 2 oz pasteurized egg whites)
    1 cup ice
    ———————————
    1/4 cup soda water, chilled
    Garnish: fresh strawberries and lemon peel twists

    In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

    Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

    Recipe by Kathy Casey Liquid Kitchen®.

    Posted by Kathy Casey on May 8th, 2014  |  Comments Off on Cocktail Brunch Celebration |  Posted in breakfast, Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes
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