Posts from September, 2011

Brighten Up Back-to-School Lunches

September is here, which means it’s back to school and the question is “what’s for lunch”? For your kids, that is! This school year, hold the bologna and PB & J and put a fun twist on the old favorites in their lunchbox.

To make lunchtime unique for them and easy for you, why not pick up some prepared veggie sushi rolls at the grocery store? Mix a little (not too spicy) sweet chili sauce with some soy for dipping and you have a faboo meal that your kids will love! Pack them some cute plastic chopsticks (or those disposable wooden ones from take-out that we all have in our kitchen drawer!) to make it even more fun.

Next, let’s talk sandwiches – lettuce and tomatoes can get soggy, soggy, soggy! Instead, try some crisp cucumbers, flavorful roasted peppers or even some fresh arugula for tucking in. You can turn ordinary sandwiches into wraps for a fantastic portable lunch and a great way to incorporate leftovers such as roasted chicken.

You can get creative with spreads too; pesto, hummus, almond butter, light mayo mixed with fresh herbs… even artichoke parmesan dip makes a good smear! Just be mindful of your school’s allergy regulations as you send your kids off with their lunch bags.

For a healthy snack alternative, pack up some fresh snow or snap peas – they are super-crunchy, healthy and lots of fun to munch on. If you like sending fruit along, try Cuties Kebabs with Honey Mint Yogurt Dip for a sweet treat. Juicy strawberries, tangy-sweet clemetine segments and fresh mint make a delicious combo and the honey yogurt dip is the perfect accompaniment!

So whatever you pack up for lunch this school year, make it d’lish! -Kathy

Cuties Kebabs with Honey Mint Yogurt Dip
Makes 8 kebabs

4 Cuties clementines
2 large strawberries, quartered, or 8 raspberries
8 fresh mint leaves
8 (6-inch) fun picks or skewers, such as bamboo

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Honey Mint Yogurt Dip (recipe follows)

Peel Cuties then cut in half crosswise. Cut each half into 4 chunks. Thread onto a skewer in order: 2 chunks of Cuties, 1 piece of strawberry, 1 mint leaf and then finish with 2 additional chunks of Cuties. Repeat with remaining skewers. Serve with the dip of your choice.

Honey Mint Yogurt Dip

Makes 1/3 cup

1/3 cup plain yogurt
1 Tbsp honey
1 tsp finely chopped fresh mint
3/4 tsp finely minced Cuties zest

Mix all ingredients together and refrigerate until needed.

Recipes by Kathy Casey

Posted by Kathy Casey on September 8th, 2011  |  Add Comment |  Posted in Fruit, KOMO Radio, Recent Posts, Recipes, Snacks, dessert, sides

There’s Nothing Better Than Corn!

Whether it’s from the farmers market or a road-side stand, nothing says summer like corn on the cob to me. Personally, I love my corn with just a bit of seasoning – naked is okay too! – but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic … the combinations are endless!

Traditionally boiled or steamed, corn is also amazing done on the grill – if you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well? Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it. Serve it just like that or cut off the kernels and add them to fresh salsa or folded into billowy whipped potatoes. They also add a fantastic pop of color and flavor to Summer Roasted Corn, Pepper and Arugula Salad with Goat Cheese Crostini; perfect as a side or the main course!

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a Bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can without cutting into the cob – the Bundt pan will catch all the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! – Kathy

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsps Dijon mustard
1 clove garlic, minced
3 Tbsps balsamic vinegar
2 tsps fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Copyright ©2004 by Kathy Casey Food Studios®

Posted by Kathy Casey on September 1st, 2011  |  Add Comment |  Posted in KOMO Radio, Recipes, appetizers, salads, sides

The Times-Picayune

Infusing waters is a simple, yet very effective way of adding just a bit of flavor to water by adding in market-fresh ingredients. The flavor combinations are endless! Check out this article in the Times-Picayune for more information on how to infuse waters.

Posted by Kathy Casey on September 1st, 2011  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, Lifestyle, Recipes
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