Posts from August, 2016

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.

InfusedWater

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 Recipes, KOMO Radio, Kathy Casey, herbs, other

Beets

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!
beetingeggs

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® – www.KathyCasey.com

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

Marvelous Melons

A few summers ago, I whipped up a party-size batch of Watermelon Sangria. It was a hit and really made my croquet game better than ever! And summer is the time to enjoy juicy, sweet melons – the markets are brimming with them.

With their crisp, cool and refreshing qualities, melons evoke the essence of the summer season. We enjoy them in a multitude of ways. From simple chilled watermelon wedges with a sprinkling of chili lime salt to colorful melon-ball skewers of honeydew and cantaloupe intertwined with thinly sliced prosciutto for utensil-free outdoor snacking!

WatermelonTap
And have you ever seen those “watermelon taps?” They’re super cool to add in a watermelon drink and have it ready to pour.

But one of my favorite watermelon cocktails is the “Smitten:” tequila, fresh watermelon chunks, lime, a little simple syrup, a few sprigs of cilantro and a dash of hot sauce – it’s something a little different and d’lish!

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Check out www.LiquidKitchen.tv to get the recipe and watch a video on how to make the Smitten!

So be sure to enjoy them while you can; there’s nothing like summer’s fresh melons to cool you off on a hot day. –Kathy

Posted by Kathy on August 11th, 2016  |  Add Comment |  Posted in Cocktails, Recent Posts, KOMO Radio, Kathy Casey

Nightclub & Bar

Nightclub & Bar posted an article on Infused Ice, a great way of adding another layer of flavor to any cocktail. Make sure to check out the article for tips and recipes like my Angostura Infused Ice Balls, Bubbles in the Garden punch cocktail, and a Watermelon Rickey.

Posted by Kathy on August 8th, 2016  |  Add Comment |  Posted in Recent Posts, Kathy Casey, Press

Garden to Glass Cocktails

If you are like me you have a plethora of herbs filling your summer garden.

Of course, we all know that you can cook with them, but have you thought about sipping with them too? I am not just talking about the mint that grows like a weed and spreads across your garden. There are other herbs and even edible flowers that are super delicious and beautiful to add to your cocktail creations. Fresh sage for instance is amazing paired with tequila; try it in my Sunset Sage Margarita recipe.

Summertime is the perfect time to sip on a Collins. Combine vodka, fresh lemon and local honey syrup with a few sprigs of fresh thyme. Shake it up and finish with a splash of soda. If your backyard is brimming with berries, shake in a few of those too!

And I’m a big fan of fresh rosemary in cocktails. For an herbal gin & tonic, add in a sprig of rosemary with a squeeze of orange.

Another fun idea is freezing herbs and edible flowers in ice cubes! Pick up some silicone large-format ice cube trays. Fill them half way with water and then pop in the freezer for 45 minutes to “lightly set”.

Flowers in Ice

Now, add in all kinds of herbs and edible flowers. I personally love to put thyme with my pansies, or sage with rose petals, then fill with water and freeze again. Great to add to any summer style cocktail.

Here’s to summer sipping with garden cocktails! Cheers! –Kathy

Sunset Sage Margarita
Photo from Kathy Casey’s Northwest Table.

Sunset Sage Margarita
Makes 1 drink

1 fresh sage leaf
1 1/2 oz reposado tequila
1/2 oz Cointreau
1/2 oz cranberry juice
1/2 oz Simple Syrup*
1/2 – 3/4 oz fresh lime juice (depending upon the sweetness you prefer)
Garnish: fresh sage leaf

Tear the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining ingredients. Cap and shake vigorously until very cold.Strain into a chilled cocktail glass or serve over ice. Garnish with a sage leaf.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy on August 5th, 2016  |  Add Comment |  Posted in Books to Cook, Recent Posts, Recipes, KOMO Radio, Kathy Casey, herbs, margarita
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