Posts from January, 2019

Ancient Grains are New Again

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 tasty!


Mediterranean Quinoa Salad at Dish D’Lish

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 fave 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 everyhwere (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 in a dish of Kale Lacinato, Wild Mushrooms and Goat Cheese. Perfect for this time of year.

So cook up some ancient grains this fall and get your freekeh on – yes that’s another type of new grain! –Kathy

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce.
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® – www.KathyCasey.com

Farro with Kale, Wild Mushrooms & Goat Cheese
I love this dish made with fall chanterelles.
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® – www.KathyCasey.com

Posted by Kathy on January 17th, 2019  |  Comments Off on Ancient Grains are New Again |  Posted in Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes, salads

Cooking with Bitters

Oh bitters! In the beverage world, we like to call them the “salt & pepper” of drinks. They can add an extra oomph! to a cocktail – oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too?

From appetizers to main dishes – and yes, even sweets! – a dash of bitters goes a long way. Take for example, my “Not Your Mama’s” Old Fashioned Cheeseball – 4 different cheeses, Worcestershire sauce, Dijon mustard, brandy, and Angostura Bitters come together for a party pleaser.


Photo by Kathy Casey Food Studios® for Angostura®.

Or how about whipping up a batch of Bitter Orange Garlic Butter? Sauté with shrimp and add in a handful of fresh basil leaves, and serve on pasta – yum!

Bitters are oh-s- tasty in sweets too, like in my favorite new cookie – Bittersnaps. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!

So next time you’re cooking, add a dash of bitters to your dish – is not just for cocktails anymore. -Kathy

“Not Your Mama’s” Old Fashioned Cheeseball
This boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.

Makes: 1 large cheese ball, 12 – 16 servings

8 oz. wt. cheddar cheese, grated
4 oz. wt. fontina cheese, grated
4 oz. wt. fresh parmesan or grana cheese, grated
1 (8 oz. wt.) pkg. cream cheese, softened
2 Tbsp. ANGOSTURA® Aromatic Bitters
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. hot sauce
2 tsp. minced fresh garlic
1/4 tsp. salt
1/2 tsp. coarse black pepper
1/4 cup thinly sliced green onions
2 Tbsp. brandy or Cognac
——————————————-
1 cup (3 1/2 oz. wt.) sliced almonds, toasted*

Grate the cheeses into a medium bowl and set aside.

In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 – 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.

Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.

Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center – firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.

*Toast nuts in a pre-heated 350°F oven for about 6 – 8 minutes. Cool before using.

Recipe by Kathy Casey Food Studios® for Angostura®.

Shrimp Scampi with Bitter Orange Garlic Butter
Serve this bold flavored shrimp as a main course or over your favorite pasta. Make extra butter for tossing with steamed veggies or slather over grilled steak or fish.

Makes: 4 servings

Bitter Orange Garlic Butter
8 Tbsp. butter, at room temperature
1 Tbsp. ANGOSTURA® Orange Bitters
2 Tbsp. finely minced fresh garlic
2 Tbsp. orange zest
1/4 tsp. chili flakes

Shrimp
2 tsp. olive oil
16 to 20 large raw peeled shrimp, (about 1 pound)
1/4 cup dry white wine
1 small lemon cut in half
12 large fresh basil leaves, torn in pieces
1 large ripe roma tomato, peeled, seeds removed cut into 1/2-inch dice
salt and black pepper to taste

To make the butter: whip together all ingredients until well combined. Refrigerate until needed. Bring to room temperature before using.

To cook the shrimp: heat the olive oil in a large, nonstick skillet or sauté pan over high heat. Add the shrimp to the hot pan and start turning after 30 seconds. Cook for about 1 minute or until just starting to turn pink. After an additional 30 seconds deglaze the pan with white wine, and squeeze in the lemon. Let reduce for about 30 seconds and then add the basil, tomato and dollops of Bitter Orange Garlic Butter – swirling pan to emulsify the butter into sauce. Once combined, remove pan from heat and season with salt and pepper to taste. Serve immediately.

Recipe by Kathy Casey Food Studios® for Angostura®.

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios® for Angostura®.

Posted by Kathy on January 10th, 2019  |  Comments Off on Cooking with Bitters |  Posted in appetizers, dessert, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Recent Posts, Recipes, seafood, seasonings, Snacks, spices

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 3rd, 2019  |  Comments Off on Healthy Eating |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts
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