Craveable Pancakes!

On those days when you have time for more than a banana for breakfast, pancakes are a great morning treat.

I always start my pancake cooking with a “sacrificial” pancake. This one’s to test the heat, unless you like them a crispier than most.

How do you know when it’s time to flip? Look for bubbles starting to dot the top, then you know it’s time to get your spatula ready!

There are many types of pancakes from good old fashioned buttermilk to corn flap jacks. Mini silver dollar sized to ones that fill up the whole plate.

Try different pancake add-ins sprinkled on just before flipping: from blueberries to slices of fresh banana, lemon zest for zing or chocolate chips for those with a sweet tooth. Or get savory with fresh corn kernels, or chopped bacon – the possibilities are endless!

Try my Pan Sized Berry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy


Photo from Dishing with Kathy Casey.

Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.

Makes 5 to 6 pan-sized pancakes

1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. minced lemon zest
2 eggs, separated
4 Tbsp. (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)

Mix the milk and lemon juice together in small bowl and let stand 10 minutes.

Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.

Whisk the egg yolks into the milk and lemon juice mixture.

Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.

Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.

Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.

Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.

Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.

Zesty Lemon Syrup
Makes 1 1/2 cups

1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 Tbsp. lemon zest

In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.

Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.

Chef’s Tips:
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.

-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.

-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.

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

Posted by Kathy on March 2nd, 2017  |  Add Comment |  Posted in Recipes, KOMO Radio, Kathy Casey, breakfast

Brussels Sprouts

Brussels sprouts – who ever thought that these mini-cabbages would become the uber- popular vegetable! From bar menus to bacon & bourbon lathered side dishes, they are definitely on just about every menu these days.

Hipster yes, but good for you, too! These veggies are chock full of vitamins K and C, as well as iron, fiber and vitamin A.

There are lots of great ways to prepare Brussels sprouts at home from quick sautéed to oven roasted… even shaved and raw in a slaw or salad. Try them roasted with a Bacon Citrus Toss – d’lish!

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish topping for mac and cheese or grilled pork. To do this, cut the core of the Brussels sprout out with a small paring knife, Then you can “peel” all the leaves off easily.

Cook them in a hot pan with a smidge of olive oil or butter until they are bright green but not too wilted. Finish it off with a squeeze of lemon. YUM! –Kathy


Photo by Kathy Casey Food Studios® for Sunkist.

Roasted Brussels Sprouts with Bacon Citrus Toss
Brussels sprouts are the “it” vegetable of the dinner table these days. The tangy citrus toss plays well with the rich bacon in the dressing, making for a delicious side-dish. Or try serving as an appetizer or as a warm salad over greens.

Makes between 4-6 servings

6 cups trimmed Brussels sprouts, halved if large (about 1 1/2 pounds)
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 strips bacon, cut into thin slices
1 Tbsp. brown sugar
1 Sunkist® Meyer Lemon, zested and juiced, zest reserved separately
1 Sunkist Minneola Tangelo Orange, zested and juiced, zest reserved separately

Preheat oven to 425°F.

In a large bowl, toss Brussels sprouts with olive oil, salt and pepper.

Transfer to a rimmed baking sheet and roast until tender and showing good color, about 30 minutes.

Meanwhile, in a medium skillet, cook bacon until crispy, about 5 minutes. Add brown sugar and both citrus juices. Increase heat to high and let mixture reduce by half. Take care not to burn.

When Brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon-citrus mixture, and toss together with reserved zests. Serve immediately.

Recipe by: Kathy Casey Food Studios® for Sunkist.

Posted by Kathy on February 23rd, 2017  |  Add Comment |  Posted in Lifestyle, Recent Posts, Recipes, sides

Almonds

Almonds whether raw, toasted, or made into a smooth butter — these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack — just 10 almonds can get your energy going!

I love them toasted and tossed into basmati rice, sprinkled over yogurt or morning oatmeal, and subbed into a batch of chocolate chip cookies instead of walnuts. And of course they add a great crunch factor to salads – like in my Cranberry Almond Crunch Slaw recipe.

Have you ever had fresh ground almond butter? Lots of our local stores offer “grind your own” – so yummy spread on whole grain toast and topped with a few fresh berries for a quick and healthy start to your day.

Add a healthy crunch to your next dish with d’lish almonds! –Kathy


Photo by Kathy Casey Food Studios®

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® – www.KathyCasey.com

Posted by Kathy on February 16th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, Kathy Casey, Snacks, salads, sides

Hearts a Flame Valentine Dessert

Valentine’s Day is just around the corner so I thought I’d share a super fun dessert idea!


Sweethearts for your sweetie!

Whether you’re headed out or eating in, try wow’ing your sweetheart at home with an AMAZING dessert, made with all your burning love – a Flaming Chocolate Cherry Heart!

This can be made up to one day ahead and then finished off right before serving. Cut a chocolate cake layer (yes you can buy it!) into a heart, top it with a dome of chocolate cherry ice cream and then cover in a fluffy meringue (special tip: you can freeze ahead at this point).

When ready to serve, give the meringue a quick golden toasting in the oven. Once out of the oven, ladle over the entire cake with rum and carefully light it. Be sure to pay careful attention to the safety details here AND don’t get too carried away with the flame. It’s gonna be impressive!

So here’s to a d’lish Valentine’s Day! –Kathy

Flaming Chocolate Cherry Heart
This actually makes enough for four, so when serving for two, just freeze any leftovers for later nibbling. Also, cut cake into a heart or another cute design if desired.

1 8-inch high-quality Devil’s Food chocolate cake layer trimmed to a 5-inch heart (reserve cake trimmings for later snacks)
1 pint cherry ice cream (I like Tillamook Oregon Dark Cherry or Ben & Jerry’s Cherry Garcia)
4 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1 Tbsp. 151 rum
High-quality chocolate sauce (optional)

Place trimmed cake on a large freezer-to-oven plate, pie pan turned upside down, or other metal bakeable tray or plate.

Soften ice cream slightly and cut away the container. Turn out onto a large piece of plastic wrap. Drape the ice cream with another large piece of plastic wrap and mold the ice cream into a dome shape, 5 inches in diameter at the base. Place ice cream on the trimmed cake and immediately place in freezer while making the meringue. (The recipe can be prepared to this point up to 1 week in advance. Thoroughly wrap the cake and ice cream with plastic and keep frozen.)

To make the meringue: In a grease-free mixer bowl, beat the egg whites on high speed until frothy. Add cream of tartar and beat until just barely getting peaky. Then beat in the sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.

Remove the cake from the freezer, remove the plastic and place on baking tray. With clean hands, pile the meringue on the frozen cake, covering all surfaces and swirling and making cute peaks in the meringue with your fingertips. Immediately place the cake back in the freezer, uncovered, and keep frozen until ready to serve. (This step can be done up to 1 day in advance.)

Note: Be sure the cake is frozen for a minimum of 4 hours before serving.

Serve and flame the bomb: Preheat oven to 475 degrees F. Place cake in the oven for about 4 to 6 minutes, or until meringue is nicely browned all over and meringue tips are golden browned.

Bring to the table immediately and place on a trivet. Flame immediately: place 151 rum in a metal ladle or large spoon and warm it over a candle. Then light the rum and carefully pour it over the cake. (Be careful not to dribble any 151; it is on fire!) When the flames go out, cut the cake in wedges and serve on plates drizzled or decorated with chocolate sauce.

Chef’s Note: The trick is to keep the whole thing really well frozen before baking the meringue in the oven. Leftover cake can be re-frozen. For serving 4 people, use the entire 8-inch cake layer and double the ice cream and meringue amounts.

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

Posted by Kathy on February 9th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recipes, KOMO Radio, Kathy Casey, dessert

Hearty Root Vegetables

The cold weather months make us crave heartier foods… and root vegetables are definitely hearty. They are versatile in flavor, texture and application – as well as budget-friendly and a great source of complex-carbohydrates!

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.


A great crop of root veggies!
(Photo from CookWithWhatYouHave.com
they have a great recipe for Box Grater Unconventional Latkes!)

Roasted Beets are so tasty and star in my recipe with an Orange Cumin Glaze. Just pop whole in a 375 degree oven tented in foil and roast until fork tender – when cool the skins will slip off easy. I love them tossed in a salad with arugula, blue cheese, walnuts and balsamic vinaigrette.

The often overlooked parsnip is also a fave – roast them whole with a chicken alongside a few of those beautiful rainbow carrots we see in the markets these days. It’s featured in my Creamy Roasted Parsnip Soup paired up with chevre and walnut croutons. Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Speaking of parsnips and carrots – these also partner well simply steamed and mashed with some seasoning, butter, olive oil or sour cream for a tasty side dish alternative to traditional potatoes.

Fill up with some hearty root veggies! –Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and corn starch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

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

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp olive oil
2 Tbsps butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp kosher salt
1/8 tsp cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsps chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.
Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

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

Posted by Kathy on February 2nd, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, KOMO Radio, Kathy Casey, salads, sides, soups

Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. 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® for Sunkist®.

    Posted by Kathy on January 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, Fruit, breakfast, dessert

    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
    Untitled