Falling for Chili

When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It’s a protein-packed, warm and filling dish – especially good for those weekend game days. The key to a good chili is in the spices and sautéing your chili spices ahead of time really helps bring out the flavors.

This Yummy Chili Photo is from SimplyRecipes.

October is also National Chili Month (who knew?) and as you can imagine, there are a ton of chili recipes out there to choose from because it is a great base to add a signature spin or secret ingredient. From white bean and chicken, to a 4 bean bonanza, some with meat, some without, mild spiced or smokin’ hot, the sky is the limit.

I love making batches of my Stadium Apple Chili during this time of year. It starts with chunks of tender pork, lots of spices, onions, a bottle of NW brew, tomatoes and kidney beans. I then add in a chopped apple for a touch of sweetness and let that slowly simmer on the stovetop or in a crockpot until it is ready to serve. I am always sure to make a lot because YOU KNOW it’s always better the next day.

You can definitely serve it with lots of tasty toppings too. My top choices are always sour cream, grated Northwest cheeses like Tillamook Cheddar, crisp white onions, and spicy jalapeños. I also like to crush up corn chips to add some crunch too!

So don’t let the chilly weather get you down – warm up with some chili! –Kathy

Stadium Apple Chili

Fuji apples are incredible. Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!

Makes 7 cups.

2 Fuji apples or other firm cooking apple
1 Tbsp. vegetable oil
8 oz wt. (1/2 lb) coarse ground beef (chili grind)
4 oz wt. (1/4 lb) hot pork sausage
12 oz wt. boneless pork butt, cut in 3/4″ – 1″ cubes
1 cup diced onion
1/2 cup diced green pepper
1 Tbsp. minced fresh garlic
1/4 cup chili powder
1 Tbsp. dry whole oregano
1 1/2 tsp. ground cumin
1/8 – 1/4 tsp. red chili flakes, (optional)
1 cup beef broth
1 cup beer
1 can (14 1/2 oz) diced tomatoes in puree
2 cans (15 oz ea.) pinto beans, drained
1 cans (15 oz) kidney beans, drained
1/2 – 1 tsp. salt, more or less to taste

Chili Toppers
grated apple
grated cheddar cheese
sour cream
thinly sliced green onion

Peel, core and dice the apples into 1/2″ cubes. Set aside.

Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.

Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.

Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.

Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste.

(Note: If chili gets too thick, add water as needed during cooking.)

Serve with Chili Toppers of your choice.

Vegetarian option: Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 21st, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Lifestyle, meats, pork, Recent Posts, Recipes, soups

Carrot Craze

prod000633 Carrot Varieties 

Who would have thought that carrots would be the next “it” veggie?

Nowadays, the quintessential orange carrot we have come to love has close competition with some unexpectedly colorful varieties. Typically found at your local farmer’s market, these beautiful heirlooms come in wonderful shades of purple, ruby, yellow and white.


Harissa Roasted Carrots

I like to pick-up a bundle of fresh heirloom carrots, rub them with some olive oil and flavorful seasoning like Duqqa; an aromatic Egyptian mixture of toasted nuts and seeds like hazelnuts, sesame seeds, coriander and cumin, or Harissa then roast them in a hot oven and top with a dollop of Greek yogurt and a scattering of fresh cilantro. The roasting brings out the sweetness and the spices really compliment the carrot flavor. Oh and don’t be afraid to char the carrots a little – they can handle it – yum!

Of course we all enjoy carrots as the perfect snack too, sweet and satisfyingly crunchy – they are filled with antioxidants, Vitamin A and C, beta-carotene, minerals, fiber and so much more yet are still a low calorie treat. For a great appetizer, try roasting and pureeing carrots with garlic and lemon for a simple carrot hummus or blending them into a gingery salad dressing!

Honey Mint Carrot Collins
The fresh pressed carrot juice makes the color of this cocktail amazing!

Besides baking into a sweet carrot cake, or roasting with warm spices, I also love drinking carrot juice too! Because of their bright color and sweet flavor, I love adding fresh carrot juice to citrusy drinks like lemon – or limeades, sparkling water, and of course, cocktails.

Whether you are roasting, baking, juicing, or snacking – carrots are one veggie that won’t ever let you down. – Kathy


Harissa Roasted Carrots

Serves 4

12 heirloom carrots peeled and split in half, leaving about an inch of stem.
3 – 4 Tbsp Moroccan Harissa Paste
2 Tbsp Olive Oil plus more for drizzling
6 – 8 oz of Greek Yogurt
Finishing Salt to taste


Preheat oven to 475 degrees. Combine the Harissa paste with the olive oil in a small bowl and mix together until well combined. Toss the carrots in the harissa mixture until nicely coated then add to a roasting pan, being sure carrots are evenly separated and not overlapping. Roast the carrots for 10 minutes or until the carrots are tender and have a nice char to your liking.

Once you are ready to serve, plate the carrots and dollop with Greek yogurt. I like serving this with warm couscous, drizzled with olive oil and a sprinkling of finishing salt.

Recipe by Kathy Casey Food Studios®



Honey Mint Carrot Collins

Makes 1 cocktail
1 1/2 ounces gin
3/4 ounce Honey Mint Syrup (recipe follows)
3/4 ounce fresh pressed carrot juice
3/4 ounce fresh squeezed Sunkist Lemon juice
1 ounce chilled Perrier
Garnish: Fresh Origins Micro Carrot and Micro Mint

Measure gin, Honey Mint Syrup and juices into a mixing glass. Fill with ice, cap and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish.

Honey Mint Syrup
Makes about 10 ounces
8 sprigs fresh mint
3/4 cup clover honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while siring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and let steep for 45 minutes. Strain and store refrigerated for up to two weeks.

Recipe by Kathy Casey Food Studios®






Posted by Kathy on October 14th, 2016  |  Add Comment |  Posted in appetizers, Cocktails, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, vegetables


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!

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.


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


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 7th, 2016  |  Add Comment |  Posted in dessert, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables

Huckleberries – A taste of Late Summer

It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!

Photo from The Daily Apple

There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”

Just remember these 2 key pointers:

  1. Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
  2. Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!

And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.

One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!

These wild fall berries are delicious in almost anything! –Kathy

Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie

2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water

1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)

To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in 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 2 disks and refrigerate for about 20 minutes.)

Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.

To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.

Preheat oven to 425 degrees F.

Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.

Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.

Bake for 10 minutes at 425, 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®.

Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings

4 boneless, skinless chicken breast halves
kosher salt
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries

fresh sage leaves
crumbled blue cheese
fresh wild huckleberries

Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.

Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)

In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.

Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.

Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.

Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.

To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 21st, 2016  |  Add Comment |  Posted in Restaurants, Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, poultry, Recent Posts, Recipes

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 8th, 2016  |  Add Comment |  Posted in breakfast, Cocktails, Foodie News, Fruit, Recent Posts, Recipes, salads

Labor Day Picnic Foods

Labor Day is coming up – a holiday that commemorates the workers who have helped make this country great. To many, it also heralds the end of summer and the last 3-day weekend before school starts.

So why not enjoy the last blast of summer with a great picnic potluck among friends and family? Try twisting up your menu with some new drinks and dishes too. Start out with a refreshing drink such as a house-made sparkling blackberry lemon soda – perfect for using up the last of those wild picked blackberries! Serve it dry or add a splash of your favorite local vodka or gin.

For the food – set out an array of apps to make a meal of it. Try giving a sassy twist to some old favorites like Sriracha Deviled Eggs, or something new in the dip department like Creamy White Bean Dip with Garlic and Rosemary topped with chopped up fresh summer tomatoes and served up with fresh cucumbers, and grilled pita for dipping.

The possibilities are endless and delicious! –Kathy

Sriracha Deviled Eggs
Sriracha Deviled Eggs – Yum!
Photo by Kathy Casey Food Studios®.

Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.

Makes 24

1 dozen hard-cooked eggs

1/4 cup mayonnaise
3 Tbsp. Sriracha hot sauce
1/4 tsp. Kosher salt
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced celery

2 tsp. vinegar
1 tsp. sugar
1/3 cup chopped cooked shrimp, well drained
2 Tbsp. finely minced English cucumber
1 Tbsp. finely minced red pepper (optional)
1 Tbsp. chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.

Recipe by Kathy Casey Food Studios® –

Creamy White Bean Dip with Garlic and Rosemary
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, top with diced fresh tomatoes, cucumber and your favorite olives.

Makes 3 cups

2 (15-ounce) cans white beans, drained well (I used S&W White Beans in Light Seasoning)
6 cloves fresh garlic, peeled
1/2 tsp. red chili flakes
2 Tbsp. fresh lemon juice
2 tsp. finely minced lemon zest
1 1/2 tsp. finely minced fresh rosemary
3/4 tsp. kosher salt
1/2 cup olive oil
Garnish: fresh rosemary sprig

Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.

Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Recipe by Kathy Casey Food Studios® –

Posted by Kathy on September 1st, 2016  |  Add Comment |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, sides, Snacks

Spa Sipping: DIY Infused Waters

Summertime and refreshment go hand-in-hand, so why not change up the norm and make your own infused waters?

We all know you’re supposed to drink at least 8 glasses a day. I know that I struggle with drinking my daily share of water. But adding in some d’lish flavors makes it easier and tastier to drink.

Let’s make a basic recipe. First, get a large pitcher and add in a sliced fresh lemon, make sure wash the outside first. Then add in some of your favorite seasonal fruits: juicy melon chunk, fresh-picked berries, or a sliced nectarine or peach.

Afterwards, the skies the limits with flavors! For an herbal note, add in a few basil leaves, a sprig of rosemary, or even a couple of lavender flowers from the garden. I also like to add a teaspoon or so of chia seeds to plump – I love their fun texture! And if you like a touch of sweetness you could add a tiny splash of honey or agave.


Now, fill up your pitcher with filtered or spring water. Slightly stir, then cover and refrigerate overnight for all that goodness to infuse.

If you want to make this for work, make smaller batches in quart jars or mason mugs with a lid – tasty hydration on the go. So get creative with your water and stay hydrated! –Kathy

Posted by Kathy on August 25th, 2016  |  Add Comment |  Posted in herbs, Kathy Casey, KOMO Radio, other, Recipes


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!

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® –

Posted by Kathy on August 18th, 2016  |  Add Comment |  Posted in Kathy Casey, KOMO Radio, Recent Posts, Recipes, root vegetables, sides, vegetables