breakfast

Maple Syrup

When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

So branch out – and discover all that maple syrup has to offer.
-Kathy

Maple Vinaigrette
Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on April 5th, 2018  |  Comments Off on Maple Syrup |  Posted in appetizers, breakfast, dessert, Kathy Casey, KOMO Radio, 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

Meyer Lemons

Meyer Lemons – a culinary favorite of mine with its deep yellow hue and fragrant flavor. Rumored to be a cross between a lemon and an orange, this zesty citrus is typically available December through April.

So what makes these cuties different from a standard lemon? Meyer’s have pretty “thin skin”, are highly aromatic, and have a sweeter taste than standard lemons. Their delicate flavor works great in cocktails, desserts, and savory dishes too!

I like to thinly slice them and roast alongside chicken or pork. The slices are so tasty when eaten with the dish – like in my recipe for Spiced Chicken with Meyer Lemon, Pears & Port.

The zest of their peel is fragrant and delicious too – especially when added to shortbread cookies or an Herbed Orzo Salad.

So wake up your taste buds with this citrusy delight – and hurry before they’re gone!
-Kathy

Spiced Chicken with Meyer Lemon, Pears & Port
This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

Makes 6 servings

3 firm ripe fresh pears
2 teaspoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon kosher salt
3 tablespoons olive oil
6 skin-on, bone-in chicken breast halves
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled Meyer lemon, sliced (about 9 slices)
1 cup port wine
1 teaspoon cornstarch (optional)
1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Recipe by Kathy Casey Food Studios ®

Herbed Meyer Lemon Orzo
Makes 6 servings

12 ounces dry orzo pasta (2 cups)
2 tablespoons butter, salted
1 tablespoon extra-virgin olive oil
1 tablespoon very finely minced shallots
1/2 cup very coarsely chopped Italian parsley leaves
1/4 cup thinly sliced chives
1 tablespoon chopped fresh mint
2 tablespoons fresh Meyer lemon juice
1 tablespoon finely minced Meyer lemon zest
3/4 teaspoon kosher salt
fresh-ground black pepper
1/3 cup finely grated parmesan

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 7 minutes, stirring often, until just al dente or per package instructions. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 22nd, 2018  |  Comments Off on Meyer Lemons |  Posted in appetizers, breakfast, chicken, dessert, Dishing with Kathy Casey Blog, herbs, meats, salads, seafood, sides, Snacks

Go Nuts for Almonds!

Hail the mighty almond! The crunchy nut that’s packed with flavor and healthy goodness.

Available in many forms – raw, slivered, flour, milk, butter, and oil – this nutty ingredient can be used in both savory and sweet dishes.

And talk about versatile! It’s so easy to integrate them into your diet. That’s a good thing too – because this superfood is SUPER healthy! Packed with Vitamin E and rich in dietary fiber and healthy fats. Plus they are a super protein source and easy to have a little snack baggie around for when you’re feeling hangry!

Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track. My Cranberry Almond Crunch Slaw is the perfect healthy snack or side dish.

So go nuts! Nuts for Almonds, that is.
-Kathy

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®

Posted by Kathy on February 1st, 2018  |  Comments Off on Go Nuts for Almonds! |  Posted in appetizers, breakfast, dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, Snacks

Brunch for Mom

It’s Mother’s Day weekend! And what better way to treat Mom than with a delicious brunch, complete with a bubbly cocktail.

Start the night before and whip up my Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some turkey sausage or bacon, and grated cheese. Refrigerate overnight then pop in the oven first thing in the morning. Perfect served with some fresh fruit or a few tossed greens.

Mimosas are a spirited way to start the day especially while the strata bakes. Make it with fresh squeezed orange juice, or get creative and try adding a little fresh raspberry or mango puree.

And for “extra mom points” listen closely to this fun idea: freeze edible flowers in ice cubes. Place a couple flower cubes in a large wine glass, add in a jigger of vodka, with a splash of Grand Marnier or Chambord, pour over the ice and top with a big splash of sparkling pink champagne bubbles. Fun & fabulous!


“Flower Cubes”

Cheers to all the wonderful Moms out there! – 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 is 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® – www.KathyCasey.com

Posted by Kathy on May 11th, 2017  |  Comments Off on Brunch for Mom |  Posted in breakfast, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, 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 6th, 2017  |  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

Craveable Pancakes!

On those days when you have time for more than a banana for breakfast, pancakes are a great morning treat.

I always start my pancake cooking with a “sacrificial” pancake. This one’s to test the heat, unless you like them a crispier than most.

How do you know when it’s time to flip? Look for bubbles starting to dot the top, then you know it’s time to get your spatula ready!

There are many types of pancakes from good old fashioned buttermilk to corn flap jacks. Mini silver dollar sized to ones that fill up the whole plate.

Try different pancake add-ins sprinkled on just before flipping: from blueberries to slices of fresh banana, lemon zest for zing or chocolate chips for those with a sweet tooth. Or get savory with fresh corn kernels, or chopped bacon – the possibilities are endless!

Try my Pan Sized Berry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy


Photo from Dishing with Kathy Casey.

Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.

Makes 5 to 6 pan-sized pancakes

1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. minced lemon zest
2 eggs, separated
4 Tbsp. (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)

Mix the milk and lemon juice together in small bowl and let stand 10 minutes.

Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.

Whisk the egg yolks into the milk and lemon juice mixture.

Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.

Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.

Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.

Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.

Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.

Zesty Lemon Syrup
Makes 1 1/2 cups

1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 Tbsp. lemon zest

In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.

Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.

Chef’s Tips:
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.

-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.

-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.

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

Posted by Kathy on March 2nd, 2017  |  Comments Off on Craveable Pancakes! |  Posted in breakfast, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

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  |  Comments Off on Oatmeal Any Time of Day |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Recent Posts, Recipes
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