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Recipes and tips as heard on KOMO Radio

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

Ancient Grains

Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty!

I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’lish and so good for you!

Another favorite is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everywhere (and also grown locally in eastern Washington!) I love its toothsome bite. Most instructions say to soak it before cooking, preferably overnight. This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it when combined with Kale, Wild Mushrooms and Goat Cheese.

Have fun cooking up these ancient grains in the kitchen!
–Kathy

Big Protein Red Quinoa Salad

Makes about 4 cups

3/4 cup red or tri-color quinoa

1 1/2 cups water

1 tsp. minced garlic

2 Tbsp. extra-virgin olive oil

1/4 cup fresh lemon juice

2 tsp. minced or grated lemon zest

1/2 cup peeled, seeded and 1/4-inch-diced cucumber

1/2 cup canned organic garbanzo beans, drained

1 Tbsp. chopped fresh dill

1/2 cup chopped fresh parsley

1/2cup organic golden raisins

1/2 cup organic hazelnuts, lightly toasted and coarsely chopped

1/4 cup thinly sliced green onions

1/4 cup grated carrot

3/4 to 1 tsp. sea salt

1/4 tsp. black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe Kathy Casey Food Studios®

Farro with Kale, Wild Mushrooms & Goat Cheese

Makes 4 to 6 servings

1/2 cup whole farro, dry

2 quarts water

1 Tbsp. olive oil

1 cup sliced wild mushrooms

4 cloves garlic, sliced paper thin

pinch red chili flakes

1 large bunch black kale (lacinato)* or green kale, torn

1/4 cup chicken broth (or substitute vegetable broth)

salt and pepper to taste

1/2 lemon

3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

*Also called dinosaur kale.

Recipe Kathy Casey Food Studios®

Posted by Kathy on March 22nd, 2018  |  Comments Off on Ancient Grains |  Posted in Kathy Casey, KOMO Radio

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

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

Crazy for Cauliflower

Have you ever heard the phrase, “my little chou-chou”? It’s a French term of endearment meaning “my little cauliflower” – how cute is that!

Cauliflower hasn’t always had a beloved reputation, but these past couple of years it’s become the IT veggie – and that’s just fine by me! Cauliflower is rich with anti-inflammatory nutrients and vitamin K. It’s also an excellent source of Vitamin C and very low in calories. Gotta love that!

Traditionally white in color – you might be surprised to know that it can be found in brilliant lime green, orange, and purple too! And it’s so versatile – it can be boiled, steamed, roasted, pickled, or simply eaten raw.

And these days you can get it “riced” at the store – which is d’lish to turn into carb-free fried rice. There’s even cauliflower pizza crust variations too – yum!

Instead of mashed potatoes as a side dish – whip up some cauliflower instead! For an even more exciting twist, try my recipe for Cauliflower Cheddar Custards.

So grab some cauliflower and see for yourself – eating healthy really can be delicious!
-Kathy

Cauliflower Cheddar Custard
This makes an excellent light supper served with a salad, or an accompaniment to a big juicy grilled steak.
Makes 4 servings

1 cup milk
1 1/2 cups finely chopped cauliflower
1 Tbsp. minced garlic
1 tsp salt
tiny pinch cayenne pepper
2 tsp cornstarch
1 Tbsp. sherry wine
4 eggs
1 cup (5 ounces) shredded cheddar cheese

In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)

In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.

In a large bowl, whisk together the eggs until well combined, and then stir in 1/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.

Meanwhile, preheat oven to 350 degrees F.

Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.

Serve in the baking cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on January 18th, 2018  |  Comments Off on Crazy for Cauliflower |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, vegetables

Holiday Hangovers

For some, New Year’s weekend may involve a cocktail or two. (or three or four!) While there’s no harm in ringing in the New Year with a d’lish sipper, remember to always have one glass of water for every drink! But for those that have indulged a bit too much, I have some good ideas to help ease the day.

My go-to cure is what I call the Hangover Helper. Just empty a packet of Emergen-C into a juice glass and add a little vodka – or gin if you’re so inclined, a dash of bitters and soda water. Top with a few drops of olive oil — that’s right! Drink up! But if that sounds too intense, a glass of bubbly soda water with 4-5 shakes of Angostura bitters can help ease the tummy.

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache. A little hair of the dog! Set up a DIY station with lots of fun garnishes and let your guests mix up their own concoctions.

And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. For me…bacon is always the magic cure.

Wishing a happy start to your New Years! And remember to always have a designated driver. Cheers!
-Kathy

Hangover Helper
Over the course of testing recipes for my cookbook, Sips and Apps, I of course tried this one, too. I am pleased to say that it works.
Makes 1 drink

1 packet raspberry- or orange-flavored Emergen-C
1 ounce vodka
2 dashes Angostura bitters
4 ounces chilled soda water
1 teaspoon extra-virgin olive oil (optional)

Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

Recipe from Kathy Casey Sips & Apps

Posted by Kathy on December 28th, 2017  |  Comments Off on Holiday Hangovers |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio

Oatmeal

Now that the cold weather is here, starting your day with a hearty breakfast is essential. And my favorite – is with good old fashion oatmeal! Not only is it d’lish- it contains soluble fiber that helps you feel fuller, longer.

Oatmeal comes in several varieties- so let me break it down for you. Steel-cut oats are the whole-oat-grain and bran, chopped up with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before being dried. The less processed the oats are, the more fiber they contain, which means more healthy goodness!

My favorite new breakfast is Golden Honey Oat Cup – made with gluten free rolled oats, fresh ginger, turmeric, honey, cardamom and unsweetened coconut milk. Make a big batch and portion into half-pint canning jars.

Let it do its magic overnight in the refrigerator. Then grab-and-go and top with toasted sunflower or pumpkin seeds -and some dried cherries or cranberries. You can give it a little heat in the microwave if you like it warm.

And don’t forget about baking with oatmeal! The nutty flavor is the perfect canvas for pairing alongside fruit- like in my Orange Upside Down Oat Cake. This dessert can be served as a sweet finish to a meal- or even as a rich breakfast cake topped with a dollop of Greek yogurt. Yum! -Kathy

Orange Upside-Down Oat Cake
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®

Posted by Kathy on October 26th, 2017  |  Comments Off on Oatmeal |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Okie Dokie Poke!

It’s no secret that the poke trend is taking Seattle- and the entire country- by storm. And while it seems this hot craze is new to the scene, traditional Hawaiian poke has actually been around for centuries. Seriously- centuries!

So what makes poke so popular? Well it’s healthy, delicious, and so customizable! The raw fish salad is traditionally made with cubed ahi tuna, seaweed, onions, and an Asian inspired dressing made of soy sauce, ginger, sesame oil, and sesame seeds. But these days poke shops offer much, much more- allowing YOU to tailor your experience! And living in the Northwest we also love our salmon poke. Just be sure to use Alaska Salmon that has been previously frozen for safety purposes.


Alaska Salmon Korean BBQ Poke
Here are some fun Poke recipes that we worked on!

And lucky for us- Seattle has some amazing poke restaurants that are a must-try! My go-to spot is Poke To The Max, created by the Hawaiian poke legend Chef Sam Choy. With locations in Tacoma, Hillman City, and 3 mobile food trucks that travel throughout the Seattle area- it’s easy to become a regular.

On August 21st you can really get your poke on at Chef Choy’s Seattle Poke Contest where dozens of local chefs will come together to prove that their take on the dish is the best. Expect live music, delicious food and drinks, and of course- lots and lots of POKE! And if that’s not enough to convince you- each ticket purchase benefits The Bennett Foundation, founded by Seattle Seahawk’s beloved Michael Bennett! So get out there and enjoy great food, for a great cause.

For more information and tickets to The Seattle Poke Contest, visit their facebook page! or get tickets here! -Kathy

Posted by Kathy on August 17th, 2017  |  Comments Off on Okie Dokie Poke! |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, salmon, seafood, seafood, seasonings
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