KOMO Radio

Recipes and tips as heard on KOMO Radio

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on January 19th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, salads, videos

    DIY Fried Rice

    I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal!

    But Fried Rice can get fancy too — I’ve had it in NY with lobster and 24K gold on it!!


    David Burke & Donatella’s “Millionaire’s Fried Rice”
    with caviar, lobster, Kobe beef, and gold!

    But let’s get to the basics — important fried rice tips are:
    1. Use cold steamed white rice – NEVER INSTANT!
    2. Almost anything is fair game: leftover cooked pork, seafood, chicken, veggies, etc. Throw those all in.

    Start with a large HOT pan or wok and a little oil then add in the cold rice. Spread it out to get it cooking. Then add in the goodies (meats, veggies) and some minced garlic and ginger too, if you like.

    Then make a “well” in the middle. Add in some beaten egg then scramble it up in the middle. Last, fold it all in.

    I even love it for breakfast, with some bacon or sausage added!

    So instead of take out tonight – STAY IN and try your hand at homemade fried rice! -Kathy

    Egg and Shrimp Jasmine Fried Rice
    To achieve that great “fried rice” consistency, make the rice the day before. Cook and refrigerate and then let set at room temperature for 30 minutes before frying. This recipe has cooked egg that is sliced thin and added, but you can also whisk the egg and scramble it right into the rice as well.

    Makes 8 cups, serves 6 to 10

    Rice
    Makes 6 cups cooked rice

    2 cups jasmine rice
    1 tsp salt
    3 cups water
    1 fresh or frozen kaffir lime leaf (optional)

    Fried Rice Goodies
    3 eggs
    1/4 tsp salt
    1 tsp water
    3 tsp vegetable oil
    1 cup (about 8 ounces) uncooked medium shrimp, peeled, deveined, and cut/split in half lengthwise or coarsely chopped
    2 tsp minced ginger
    1/4 cup small-diced (1/4-inch) carrots
    1 tsp minced garlic
    2 tsp minced fresh lemongrass (optional)
    1/2 cup fresh shelled peas or thinly sliced pea pods
    1/4 cup thinly sliced green onion
    2 tsp soy sauce

    Serve with:
    additional soy sauce
    sambal oelek or Asian chili condiment
    lime wedges
    cilantro sprigs

    Cook the rice the day before, or at least 2 hours in advance, and chill.

    To cook in a rice cooker:
    Rinse the rice in a strainer until the water runs clear. DRAIN WELL, then place in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer’s directions.

    After rice is cooked, fluff with a fork, let cool, then refrigerate.

    To cook without a rice cooker:
    Preheat oven to 400 degrees F. Rinse the rice in a strainer until the water runs clear. Shake rice and DRAIN WELL.

    Place rice in a large saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil AND a tight-fitting lid.

    Place in preheated oven and cook for 15 – 20 minutes, or until tender. After rice is cooked, immediately remove the lid and foil. Fluff rice with a fork, let cool, then refrigerate.

    When ready to finish the dish, have all remaining ingredients prepared and within reach of the range. Cook the eggs and let them cool while you fry the rice.

    To cook the eggs:
    In a small bowl, whisk eggs with the salt and water. Heat 1 tsp of the oil in a wok or heavy, large, non-stick skillet until hot. Add the eggs and, with a spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer eggs to a cutting board. Let cool, then cut eggs into 1/4-inch strips.

    To fry the rice:
    Heat the remaining 2 tsp oil in the same wok over medium-high heat. Add shrimp and stir-fry until just turning pink, about 15 seconds. Add the ginger, carrot, garlic, lemongrass, and the cooked rice. Stir-fry 2 minutes. Add the peas, green onions, and the shredded eggs. Stir-fry for 1 minute, until heated through, then drizzle with soy sauce and toss well.

    Serve, immediately and pass the soy, chili condiment, lime and cilantro separately for guests to “customize” and season their rice the way they like it.

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

    Posted by Kathy Casey on January 12th, 2017  |  Add Comment |  Posted in Recipes, KOMO Radio, sides

    Healthy Eating

    Now that we’re into the New Year, it’s time to get on track with healthy eating and stick to a New Year’s Resolution!

    Sometimes with busy schedules lunch gets skipped or something less than healthy gets ordered in. Well consider taking a few hours on the weekend and building some great meals in jars to pack to work.

    Just pick up some pint and 1/2 pint canning jars with screw on lids. Then prepare some good-for-you components like quinoa, brown rice, roasted veggies, roasted chicken breast, and some cut up fresh veggies.

    Pack these up in jars, but make sure to plan your layers. For instance layer up some quinoa, roasted veggies, chicken – all deliciously topped with some healthy hummus or low-fat Greek yogurt. These will keep refrigerated for up to 3 days and are easy to pack to work.

    Try this idea for breakfast-on-the-go, too. Fresh fruits, a little healthy cereal for the crunch factor, and yogurt. Or try cooked oatmeal with diced apples, dried cranberries and some toasted nuts.

    Check out this great recipe for Make-Ahead Fruit & Yogurt Breakfast Parfaits from Iowa Girl Eats blog using Chobani yogurt (my fave!), gluten-free oats, chia seeds, and fruits. Her post is really inspiring!

    Healthy, handmade meals on the go – Yum! –Kathy

    Posted by Kathy on January 6th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey

    Holiday Hangovers

    The year is coming to a close and the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new. And… let’s just say this usually involves at least a cocktail or two.

    I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

    My go-to cure is my Hangover Helper. Just empty a packet of Emergen C – (I like orange or raspberry) – 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 – yep, that’s right… Drink up!


    My Hangover Helper works…I swear!
    (Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

    New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits (vodka, whiskey, tequila, gin, etc.), my go-to housemade Balsamic Bloody Mary mix, hot sauce, and lots of garnish goodies from pickled veggies to shrimp to beef jerky.

    And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be the magic cure. You’ll feel better in no time!
    Happy New Year’s! –Kathy

    Hangover Helper
    Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach.

    Makes 1 drink

    1 packet raspberry- or orange-flavored Emergen-C
    1 oz vodka or gin
    2 dashes Angostura bitters
    4 oz chilled soda water
    1 tsp. 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’s Sips & Apps, Chronicle Books.

    Posted by Kathy on December 29th, 2016  |  Add Comment |  Posted in Cocktails, Recent Posts, Recipes, KOMO Radio, Small Screen Network

    Salt of the Earth

    Ever since ancient times, salt has been a valuable ingredient for everyday life. From food preservation to food enhancer, it was even used as currency to trade amongst earlier civilizations.

    Salt varieties are bountiful these days. Just take a look at your local grocery store. There are so many d-lish options to choose from fleur de sel (a French sea salt) to hickory smoked flavored and even cabernet red wine salt – so yummy on a steak!

    Salt just pops the flavor of any dish. Chicken, grilled fish, roasted veggies…and even cocktails! Just remember, a little bit goes a long way.

    We have a great new salt in our Dish D’Lish line up: Rain City Seasoning – inspired by Seattle’s coffee addiction. It’s a blend of Caffè Umbria Coffee Roasters coffee and Theo Chocolate cocoa nibs with two types of salt, dried orange peel, allspice, and other spices to deliver a versatile and d’lish seasoning! Rain City Seasoning is perfect on salmon or steaks or sprinkled on roasted root vegetables. And it’s D’lish as a Bloody Mary rimmer.

    RainCitySeasoning 2

    But why not get creative and try your hand at making your own flavored salts? It’s easy! Here is my favorite method and a great combination for a DIY Citrus Salt:

    citrus_cutie_herb_salt

    Place 2 cups of kosher salt in a bowl
    Add in 2 tablespoons each: of lemon zest and finely minced fresh rosemary, sage or thyme
    Toss together then spread on a sheet pan.
    Let sit out for about a week uncovered in a cool dry place – mixing daily.
    Once the lemon and herbs dried, place in a food processor and whiz it up – or go old school and use a mortar and pestle.

    You can also add in orange zest, or lime zest too to switch it up! Or double the amount of zest and herbs for extra flavor.

    Now you have a delicious hand crafted salt – great on almost everything! –Kathy

    Quick Chicken

    These days it seems like life is extra hectic (especially with it being the holiday season!) and sometimes planning dinner can be last on your list.

    Thankfully grocers like Metropolitan Market, Whole Foods, and even Costco have you covered with their pre-made meals and dishes like their rotisserie roasted chickens.

    These chickens are great if you’re time starved. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, etc. But there is so much more you can do.

    Add the meat to stir-fry, layer into quesadillas, build onto an open-faced sandwich, or make a Quick and Easy Chicken Mandarin Salad – the possibilities are endless.

    Once you have that chicken picked clean, don’t throw those bones away. Because next up is Homemade Chicken Broth! Add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – if you want it extra rich, add in a can OR carton of chicken broth too.

    stock-photo
    Homemade Chicken Broth – perfect for this chilly weather!

    Let this simmer for at least an hour or two (or throw it in your crock pot on low while you’re at work!)
    Then strain, and there you have it – delicious Homemade Chicken Broth. And your house will smell delicious! –Kathy

    mandarin-chicken-salad-6
    Photo by Kathy Casey Food Studios®

    Quick and Easy Mandarin Chicken Salad
    Makes 4 servings

    1 tsp. curry powder
    1 Sunkist® lemon
    1/2 cup plain low-fat yogurt
    1/2 cup low fat mayonnaise
    3 cups chopped cooked store-bought rotisserie/roasted chicken
    1 cup thinly shredded red cabbage
    2 green onions, chopped
    1/2 cup finely diced celery
    1/2 cup roasted cashews or sliced almonds
    3 peeled and sectioned Sunkist® Gold Nugget variety mandarins
    Salt and black pepper
    2 halved whole wheat pitas

    Zest the lemon and set it aside, then juice the lemon.
    In a large bowl, mix together lemon juice and zest, curry powder, yogurt and mayonnaise.
    Mix in the chicken, cabbage, green onions, celery and nuts.
    Add the mandarin sections and season to taste with salt and pepper.
    Serve with pita’s or on your favorite mixed greens.

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

    Posted by Kathy on December 15th, 2016  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, poultry, salads, soups

    Holiday Party Planning – Cocktails For A Crowd

    Holiday party planning in the works? Need some cocktails for a crowd? I’m here to help with some great drink ideas, so you won’t have to be tied to the bar and have lots of time to be merry with your guests.

    It’s all about “pre-batching” and planning. First, write up your cocktail/beverage menu. Pick 1-2 signature cocktail recipes and supplement with red wine and champagne. Be sure to have something festive for the designated drivers as well.

    img_9334
    Who’s ready for my Festive Sparkling Rum Punch?

    How about a Festive Sparkling Rum Punch – made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring and finish it with champagne. Yum!

    For the non-imbiber, my Rosemary POM Holiday Sparkle is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider.

    es20100917-329
    For a demo on how to make the Hot Buttered Egg Nog Mix,
    check out www.LiquidKitchen.com

    Finish off the evening with a batch of my Hot Buttered Eggnog Mix. The secret ingredient… is vanilla ice cream! Just add rum and hot water. Great to sip on while sharing stories around the fireplace.

    So don’t fret this holiday season – just make sure to plan ahead! –Kathy

    Festive Sparkling Rum Punch
    This punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls – there are lots of molds available on line.

    Makes about 16 – 20 servings

    Spiced Syrup
    2 cups water
    2 cups sugar
    12 each whole cloves
    1/4 tsp. ground nutmeg
    1/2 tsp. ground allspice
    2 cinnamon sticks, broken up

    Punch
    3 cups gold rum
    1 cup brandy or cognac
    1 cup guava or passion fruit nectar
    1 cup pomegranate juice
    1 cup fresh orange juice
    1 cup fresh lemon juice
    1 1/2 teaspoon Peychaud’s or Angostura bitters

    ——————————————————–

    1 bottle brut sparkling wine or champagne, chilled

    To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

    To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)

    Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.

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

    Rosemary Pom Holiday Sparkle
    Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

    Makes 1 drink

    1 sprig fresh rosemary
    1/4 or 1/2 of a clementine or mandarin, depending on size
    1 1/2 oz pomegranate juice
    3 oz sparkling apple cider
    Garnish: fresh rosemary sprig

    Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

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

    Hot Buttered Egg Nog with Rum
    Combining two holiday favorites! Add more or less to taste; rum and Spiced Eggnog Mix.
    Makes 1 drink

    3-4 Tbsp. Buttered Eggnog Mix (recipe follows)
    1-1 1/2 oz spiced rum
    4-5 oz boiling water
    Garnish: fresh grated nutmeg, long piece of orange or Clementine

    Place Eggnog Buttered Brandy Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.

    Buttered Eggnog Mix
    Makes about 7 cups (about 30 – 36 servings)

    1/2 pound salted butter (2 sticks), softened
    1 Tbsp. finely minced orange zest
    1 1/2 cups packed light brown sugar
    1 3/4 cups powdered sugar
    1 pint very high-quality vanilla ice cream
    1 cup high-quality eggnog
    1 Tbsp. real vanilla extract
    1 Tbsp. ground nutmeg
    1/4 tsp. ground cinnamon
    1 tsp. rum extract

    Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.

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

    Posted by Kathy on December 9th, 2016  |  Add Comment |  Posted in Cocktails, Lifestyle, Recent Posts, Recipes, KOMO Radio, Kathy Casey

    Holiday Gift Ideas

    The holidays are right around the corner! And I have a few d’lish ideas for your favorite foodie. Try making a local themed basket filled with handcrafted NW goods!

    First a Sweet Basket: local chocolate bars, honey, salted caramel and unique preserves, and cute little spoons to serve them up with. Don’t forget to tuck in one of my “Over 21” Real Fruit Cakes made with Maker’s Mark – bourbon-soaked fruits and toasted nuts bound in a spice batter and topped with a brown sugar-bourbon glaze – yowza!

    fruit-cake-3
    A great basket or stocking stuffer – my “Over 21” Real Fruit Cakes made with Maker’s Mark!
    Available for purchase online or bought at the Food Studios (Monday-Friday, 9 AM – 5 PM)

    Next a Savory basket: local cheeses, cool pickles from the market, herbed flat bread, and dried fruits, add some fun cheese identification markers and a cool little wooden cutting board and it’ll be a hit!

    For a Boozy Basket: package up a bottle of local spirit like one of our Washington herbaceous gins or Glass Honey Vodka (one of my faves), tuck in a couple of cool cocktail glasses, and a bottle of unique local bitters.

    For more inspiration, make sure to check out KnackShops.com a local based custom gift side for even more creative basket ideas.

    Don’t fret – get creative! -Kathy

    Posted by Kathy on December 1st, 2016  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey
    Untitled