Kary's Kitchen Blog

Thanksgiving at my house is a perfect blend of my cooking style.  I throw in a bit of my southern upbringing from my Grandma’s table and a few unexpected surprises that guests  always seem to love.  It’s my own unique approach to a very traditional, southern holiday.

My absolute favorite part of Thanksgiving, besides dessert, is the cranberry sauce and dressing.  I make a regional tex-mex cranberry sauce that doesn’t come out of a can and reminds folks that Thanksgiving is being served in Texas.

I also love sweet potatoes, not the canned variety with globs of gooey marshmallows on top…yuck!  I make mine from scratch baked in the oven with an apricot glaze.  They are sinfully good.

A good dinner roll is absolutely essential.  Making homemade ones are easier than you might think.  Making homemade bread to accompany any meal lends a wow factor your guests will remember.  Give these a try…they’re easy, you’ll see.

(to print recipes click title)

Tex Mex Cranberry Sauce

12 oz. bag of washed and sorted cranberries

1 cup of sugar (use a little more if you like it sweeter)

1 cup of orange juice

2 green onions, sliced thinly including the green stems

1 jalapeno seeded and chopped very fine

1/2 teaspoon of cumin

1/2 lime juiced

Add cranberries, sugar and orange juice to a small sauce pan on medium and cook until berries pop, about 10 minutes.  Continue to cook on low heat until sauce has thickened to coat the back of a spoon.

Once sauce thickens, add green onions, jalapeno and cumin.  Continue to cook for 5 more minutes.

Remove from heat and add the juice of half a lime.  Stir and let cool.  The sauce will continue to thicken as it cools.  Cover and chill from 1 hour up to 3 days before serving.

Apricot Glazed Sweet Potatoes

5 to 6 medium sized sweet potatoes

1/4 cup apricot nectar

1/4 cup brown sugar

6 tablespoons butter

1 tablespoon cinnamon

1/2 cup pecan pieces

Par boil 5 to 6 medium size sweet potatoes in their jackets in a large dutch oven.  The potatoes should be slightly firm, almost cooked through.

Meanwhile in a small saucepan over medium to low heat, simmer the apricot nectar, brown sugar, butter and cinnamon.

When the potatoes are cooked almost through, peel the jackets off and slice in 1 inch medallions.

Place the potatoes in a baking dish and pour sauce over the potatoes.  Cover the baking dish with foil and bake in a 350 degree oven for 30 minutes.

Before serving, sprinkle pecans on top.

Classic Dinner Rolls

1 cup whole milk

6 tablespoons butter (room temperature)

1 pkg. active dry yeast

1/4 cup water (105 – 115 degrees)

2 eggs, slightly beaten

3 tablespoons sugar

4 to 4 1/2 cups of all-purpose flour (not unbleached)

1 tablespoon kosher salt

Heat the milk to 120 – 130 degrees, add the butter and set aside to cool to room temperature.

In a large bowl dissolve the yeast in warm water. Add the cooled milk mixture, eggs and sugar to the yeast mixture.

With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth.  Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and only slightly sticky.

Cover the dough with a piece of oiled plastic wrap and let rise until doubled. (1 to 2 hours should do it)

Lightly butter 12 muffin tins.  With buttered hands punch down the dough and fold the dough over, turning and tucking the edges to form a ball.  Dip the ball in melted butter and arrange three at a time in each muffin tin.

Let the buns rise for about 1 hour until doubled.

Bake until golden brown in a 400 degree oven for about 20 to 25 minutes.

Thanks for visiting my kitchen this Thanksgiving!  Bon Appetit!

Because my husband has a no eyelash rule, we end up eating a lot of turkey and chicken.  For me, it gets old!  I’m always looking for quick satisfying chicken dishes that aren’t boring.

When the weather cools off, chicken curry is a staple in our house.  I prepare a nice curry at least once every two weeks or so.  My recipe has evolved over the years and this seems to be the favorite for the season.

(click link to print recipe)

Kary’s Chicken Curry

Ingredients:

roasted chicken from the grocery deli (I prefer the brand of chicken used at Sprouts, its not organic but better quality than in most stores)

organic coconut milk

14 oz. canned chopped tomatoes, low sodium

1 large sweet potato, peeled, diced and parboiled

1 bunch of green onion, chopped

1 cup frozen petite peas

2 teaspoons canola oil

good quality curry (spice bin at Sprouts or Central Market)

fresh cilantro and basil chopped

prepared brown Basmati rice

Directions:

Start by preparing the rice according the directions on the package.

Pick and shred the roasted chicken, set aside.

Add the oil to a heated dutch oven or large skillet.  Add green onion, 2 to 3 tablespoons of curry and shredded chicken.  Cook until browned and sticking a little to the bottom a little.  Add canned tomatoes and scrape the bits from the bottom, add canned coconut milk and sweet potatoes.  Simmer for 30 minutes.  To finish off, add the frozen peas and sprinkle chopped basil and cilantro.  Serve over the rice.

Thanks for visiting my kitchen.  Bon Appetit!

I love the intensely sunny flavors of Mediterranean foods.  The simple, rustic cooking style makes it easy for anyone to whip up a beautiful plate of food.

When I think of Mediterranean foods I think of lemon, feta, olives pita and hummus.  When  I entertain, the most likely thing to be on the menu is chicken or seafood with some type of pasta or salad and pita.  Its a simple meal that can be made ahead of time, which allows me time to enjoy a glass of wine with my guests before dinner.

Because Mediterranean cooking is so beautifully simple and rustic, it’s important to use the very best ingredients.

(to print, click recipe titles)

Lemon Chicken Kabobs

4 organic chicken breasts prepared in 2 to 3 inch cubes

3 to 4 organic lemons cut into 8 wedges per lemon

olive oil, oregano, garlic, salt and pepper.

Prepare a marinade for the chicken cubes by making a lemon viniagrette.  Squeeze 1 lemon for 1/4 cup of lemon juice, mix with 1/4 cup of extra virgin olive oil, 1 teaspoon of dried oregano, 2 gloves minced garlic, salt and pepper.  Pour over chicken and marinate for 1 hour.

Prepare kabobs by threading skewers alternating chicken and lemon wedges until each skewer has 6 pieces of chicken.  Grill the chicken, turning once, careful not to overcook.  6 to 8 minutes.

Marinated Feta and Pasta Salad

orzo pasta

marinated feta (Central Market has the best!)

Greek olives

extra virgin olive oil

Prepare pasta toss with marinated feta, chopped olives and drizzle with olive oil.

Marinated feta – Central Market prepares theirs by hand daily, but if you don’t have access to Central Market you can substitute the sundried tomato feta found in the deli case of most major grocery stores.  Or make your own, by mixing good quality feta with chopped sundried tomatoes, extra virgin olive oil, splash of red wine vinegar, garlic, oregano, rosemary, fennel and salt.

Warm Pita, Hummus and Olives

Good quality pita and prepared hummus, gently stirred and drizzled with olive oil, and a bowl of Greek olives are the perfect addition to this light meal.

My favorite prepared hummus is Sabra.  I always have this on hand, its a staple in my pantry.  I personally prefer the texture of prepared hummus to homemade, its smoother.

Thanks for visiting my kitchen.  Bon Appetit!

I’ve talked a lot about pizza in this class, so it’s only fitting that I post a recipe for my family’s favorite pizza and my own personal favorite.

As I’ve said before, pizza is my favorite thing to eat any time of the year…I crave it!  We have pizza every, and I do mean every, Friday night!  We either go out for it or I make it at home.  If we do go out, my favorite places are Fireside Pies, Coal Vines and a cute little place near SMU called Olivetti’s.  I like it paper thin and rustic…

My homestyle pizza starts off with frozen pizza dough from Sprouts…it’s awesome!  I throw it out on the counter Friday morning and by 5 o’clock its fluffy and light… ready to pull into shape.  I have a pizza stone and pizza paddle that makes the process easy.  As far as ingredients, the fresher the better.

(to print, click recipe titles)

Luke and Griff’s Friday Night Pizza

Put the pizza stone in a very hot, 450 degree oven while preparing the dough.

Stretch the dough thin using the back of your hands on the under side of the dough working in a circular motion.  It doesn’t have to be perfect, rustic is good.  Place the dough on the hot pizza stone and precook before adding the toppings.  Don’t walk away… the dough will bubble and it will need to be knocked down.  The best way to do this is by using a pizza wheel.  Gently role the wheel over the bubbles to “pop” them.  Once the dough browns remove it from the oven and add the toppings.

Top with homemade pizza sauce, a sprinkle of mozzarella cheese, turkey pepperoni,  Italian turkey sausage (removed from casings, crumbled and browned), porchini peppers, chopped sundried tomatoes, artichoke hearts and sliced red onion.  Sprinkle mozzarella pearls on top with fresh basil.  Put the pizza back in the oven until browned and bubbly.

Pizza Sauce

Ingredients:
3 garlic cloves, minced
3 tablespoons olive or vegetable oil
1 (29 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
2 tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

I know it must seem that I have an obsession with pie!  However, this recipe really isn’t pie!

I grew up in Hollis, Oklahoma, and Friday night meant high school football and all the pomp and circumstance that went along with the game.

Hollis is a small town that shuts down after dark.  In my day we dragged main street and sipped fifty-cent cokes from the Dairy Queen.  In other words there was nothing to do, so football games where a big deal.  Everyone in town came to watch the Hollis Tigers play to win.  After the first couple of games the nights would turn cold and the chili pot would begin to simmer.  Frito Chili Pie was the best thing at the concession stand and it was a bargain for a buck!  You got a package of Fritos with a slit cut down the side, a ladle of chili and a sprinkle of cheese on top.  It was delicious!

Over the years I’ve adapted the Frito Chili Pie from the concession stand and updated it to be a healthy treat for my family when the weather turns chilly.

(to print, click recipe title)

Kary’s Turkey Chili

1 onion, diced

2 cloves of garlic, minced

2 lbs of ground turkey meat

1 32 oz. can of crushed tomatoes

1 8 oz. can of tomato sauce

3 cans of assorted beans, rinsed to remove sodium

1 package of Williams Chili Seasoning (I have tried many chili seasonings over the years and this is the best I’ve found and it’s low sodium!)

Blue Corn Fritos (Sprouts)

Colby/Jack cheese

Reduced fat sour cream

Green or Red Onion, sliced thin

Combine onion and turkey in a dutch oven and brown completely.  Add minced garlic and cook for an additional 2-3 minutes.

Choose a variety of beans you like.  I add organic black , pinto and kidney beans rinsed to remove extra sodium.  Sprouts has Eden Organic beans with no salt added and Kroger’s Private Selection label has an organic tri-bean blend with lower sodium content, both good choices for this recipe.

Add beans, tomatoes and chili seasoning packet to browned meat mixture.

Simmer with the lid cracked for 1 hour to develop the flavors.  Add water to obtain the texture you prefer.  Chili should be very thick and meaty.

Assemble your chili pie by ladling a serving of chili in a bowl, topped with a few blue corn Fritos, shredded colby/jack cheese, a small dollop of sour cream and finally sprinkled with green onion slices.

Another small town favorite is chili over cornbread, topped with cheese, sour cream and onion.  Central Market has blue corn meal in the bulk section which makes a wonderful cornbread full of texture and minus the extra chemicals from prepackaged food.

I’d love to hear about your hometown favorites, leave me a comment!

I hope you enjoy this Friday night football favorite from my hometown.

Thank your for visiting my kitchen.  Bon Appetit!

I buy canned organic pumpkin by the case every fall from Ozark Natural Foods, a food Co-op located in Fayetville, Arkansas.   An organic food co-op is a wonderful thing for buying staple items in bulk.  When my kids were little I didn’t have time to run around shopping at four different stores so I bought organic items by the case once a month.

A truck is loaded with your co-op’s order and delivered at a designated spot locally.  Participants show up and help separate and coordinate the order.

Today I don’t participate on a monthly basis but it’s a great thing to do once a season to stock up on staple items like pumpkin, beans, tomatoes, chicken stock and canned drinks.

With all the pumpkin in my pantry, this muffin recipe became a family favorite.  I found the recipe in a newspaper years ago.  Since then the recipe has evolved.  I’ve added a little of this and that and crafted a recipe that is perfect for a chilly morning with a huge, steaming mug of Earl Gray tea!   Perfect!

(to print, click recipe title)

Pumpkin Chocolate Chip Muffins

1 2/3 cup flour

1 cup sugar

1 T. pumpkin pie spice

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

3 large organic eggs

1 can organic pumpkin

1 stick of melted unsalted butter

1 cup chocolate chips

1 cup nuts (optional)

Mix the dry ingredients (flour through salt) in a bowl, beat eggs, canned pumpkin and melted butter together, add in the dry ingredients until just mixed together, last add the chocolate chips and nuts.  Do not over-mix the batter.

Bake @ 350 degrees in a muffin pan until the muffins pull away from the sides.

Thanks for visiting my kitchen. Bon Appetit!

When the weather turns cool I like to cook homey, soulful food.  This past Sunday the air had a certain crispness that just smelled like apples.  I was in the mood for apple pie!  Not your ordinary apple pie, but swedish apple pie.  There is a difference!  Traditional apple pie is spiced apples layered inside a top and bottom crust.  A swedish apple pie is spiced apples and raisins topped with a buttery crumbled crust sprinkled with walnuts.  The result is a symphony of textures and sweet flavors balanced by the salty butter in the nutty, dense topping.  It’s heaven on a plate when topped with a scoop of organic vanilla bean ice cream.

Since I was on a pie making roll, I decided to make a savory chicken pot pie for Sunday dinner.  I started by making a thick chicken stew with root vegetables and organic chicken topped with a hand-made crust whipped up in my food processor.  The extra step I took to make the crust was definately worth it!

For years, I struggled to make a decent pie crust and after several attempts resorted to using a processed refrigerated crust.  Then I found  Ina Garten’s recipe that corrected all my pie crust mishaps!  Now, there is no excuse for using a heavily processed, greasy refrigerated crust.

(to print, click recipe titles)

Swedish Apple Pie

For the Filling:

2/3 cup raisins

3 medium apples (about 2 2/3 cups), any baking variety, peeled and sliced

1 tablespoon sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

For the Topping:

3/4 cup butter

1 cup flour

1 cup sugar

1/2 teaspoon salt

1 egg, beaten

1/4 cup chopped walnuts

1.  Heat the oven to 350 degrees.  Place the raisins in a small bowl, cover them with hot water and microwave them on high until they become plump, about 20 to 30 seconds.  Drain the raisins, then combine them with the apple slices.  Transfer the fruit to a 9-inch pie pan.

2.  In a small bowl, mix the sugar, cinnamon, and nutmeg and sprinkle the mixture over the fruit.

3.  To make the topping, first melt the butter and set it aside.  In a separate bowl, stir together the flour, sugar, salt, and egg until they’re evenly blended.  Whisk in the butter, then spread the topping over the fruit and sprinkle on the nuts.

4.  Bake the pie until golden brown, about 40 minutes.  Serve it warm, with organic vanilla ice cream!

Chicken Pot Pie

2 teaspoons olive oil

1 cup chopped onion

1 baked chicken (shredded)

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

2 carrots, peeled and chopped

2 celery stalks, chopped

4 medium red potatoes cut into 1-inch cubes

1 (14 1/2 ounce) can crushed tomatoes

1 cup reduced-sodium chicken broth

1/4 cup dry white wine

1 teaspoon Dijon mustard

1 cup frozen peas

1 9-inch pie crust

1 egg, slightly beaten

Preheat oven to 420 degrees

Heat oil in a large dutch oven over medium heat.  Add onion and saute 2 minutes.  Add shredded chicken.

In a small bowl combine flour, thyme, salt, pepper and paprika.  Add flour mixture to the chicken and stir to coat.  Stir in carrots, celery, potatoes tomatoes, chicken broth, wine, and Dijon mustard and mix well.  Bring mixture to a boil.  Cook until vegetables are tender.

Transfer stew to a casserole dish and stir in peas.

Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish.  Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife to allow steam to escape during cooking.

Place casserole dish on baking sheet and bake 10 minutes or until crust is golden brown.

Ina Garten’s Perfect Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture.  Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and shortening.  Pulse 8 to 12 times, until the butter is the size of peas.  With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Dump out on a floured board and roll into a ball.  Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half.  Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.

Freeze the other half for another pie!

Thanks for visiting my kitchen.  Bon Appetit!

A few years ago I was strolling the isles of Costco and a prepared basil torte caught my eye.  I picked up the package and looked at the ingredient list and was horrified at the calorie count and extra junk that was in the tasty looking torte.

That experience led me to develope my Sundried Tomato and Basil Torte.  The appetizer is a huge hit at parties, especially during the holidays because its red and green.

Recently I saw an opportunity to enter my recipe in the Paula Deen Cooking With Kraft Cream Cheese contest.  I didn’t win, but I still say this appetizer is the best thing I’ve ever spread on a cracker!

Check out my video and try it at home…I promise you’ll love it!

In the video I cut the recipe in half.  You may have to copy and paste the link into your web browser to view.

http://www.youtube.com/user/MsKaryb?feature=mhum#p/a/u/2/8WCSxue7R-E

(to print, click recipe title)

Sundried Tomato and Basil Torte

1/2 lb. butter; softened

8 oz. tomato and basil feta cheese (I like to get the hand made feta from the cheese counter at Central Market…it’s the best!)

8 oz. cream cheese; softened

2 cloves of garlic

1 shallot

1 jalapeno (seeds and core removed)

2-4 T. Vermouth

Combine ingredients in a food processor, blend until smooth

1 cup pesto (prepared or fresh, Central Market has great prepared pesto)

1/2 cup pine nuts, toasted for 5-10 minutes, 350 degree oven

8 oz. sundried tomato (chopped and drained)

Spray 8″ cake pan or mold with non-stick spray, line with plastic wrap leaving enough hanging over the edges to fold over the top to seal.

Layer toasted pine nuts, sundried tomato, pesto and cream cheese mixture.

Seal mold and refrigerate over night or until chilled through.

Serve with gourmet crackers

Enjoy with friends and your favorite glass of wine…

Thank you for visiting my kitchen.  Bon Appetit!

I’m originally from Washington.  You could say salmon is my native fish!  My dad has a fabulous, waterfront beach house on Camano Island, which is about one hour north of Seattle.  We spend our summers at the beach fishing, swimming, hiking, kayaking and eating lots and lots of fresh seafood caught right out the back door.  Salmon is available year round but is best during the summer.  Because it’s so readily available, it’s cheap, cheap, cheap in Washington!  Copper River Salmon (the best in my opinion) is available during the month of June during the spawn run “only” and is about $6.99 per pound at any Seattle fish counter compared to Central Market in Southlake for $29.99 per pound!  I have discovered Copper River locally at Costco for about $11.99 per pound, which I think is an incredible bargain!  During the summer months and into fall you can get fresh Coho Salmon for about $8.99 per pound locally at Costco.  I always buy a 2 pound fillet when it’s available.

Sunday night I made a fresh salmon and pasta entree that is our family’s favorite fish dish.  It’s my own creation so I don’t have proper measurements but I’ll do my best to estimate for those of you who want to try this at home…

(to print, click recipe title)

FRESH SALMON PASTA with LEMON

1 to 2 pounds fillet of “fresh” salmon (not farm raised… terrible stuff and God only knows what you are really eating… run screaming from the fish counter!)

1 pound bow tie pasta

1 cup of frozen petite peas

3 lemons

1/3 cup of extra virgin olive oil (the good stuff)

1/2 cup of grated parmesan cheese (the good stuff… I buy a wedge and grate myself)

Salt, pepper and fresh herbs

Prepare your fish first.  I like to barbeque it on the grill to get a smoky flavor.  If you buy fresh fish then you don’t need much more than lemon, salt and pepper.  I squeeze 1 lemon on flesh side of fish and season with course sea salt and cracked pepper.  Cook the fish skin side down on a hot grill until opaque half way through, flip and remove the charred skin.  It’s important not to overcook.  It will be ready in 3-5 minutes after flipping.  Once done, remove and let the fish rest.  Once rested, flake and remove any bones missed by the fish monger.

While the fish is cooking, cook the pasta in generously salted water.  Don’t over cook the pasta, it should be al dente.  Just before it’s finished add 1 cup of frozen baby peas.  Drain.

Use a micro plane or box shredder to zest the two remaining lemons, add the lemon zest and juice to the pasta and peas, add flaked salmon, olive oil, freshly grated pepper and any fresh herbs you have on hand.  Thyme and basil go well.  Lastly sprinkle with a generous portion of grated cheese.

Serve with a piece of hot, sourdough bread and your favorite glass of wine!

In my opinion, this is a perfect summer dinner!  It’s light and lemony; the sweet peas pop in your mouth and add an interesting texture to the pasta and smoky fish, finished off with a salty portion of parmesan cheese.  It’s perfectly balanced in flavor and texture.

Please let me know if you attempt this at home and if you love it as much as I do!

Thanks for visiting my kitchen. Bon Appetit!

Kary’s Kitchen is a blog about local food finds and how I prepare them each week. 

I find endless possibilities in the variety of grocery stores in my neighborhood.  Each store offers something unique to choose from.  For example, I love Central Market, but I find it’s too expensive to buy everyday items so I shop there when I want something special for entertaining; a special cheese, home-made tortillas, prepared pesto or special coffee for Father’s Day breakfast.  I also love Sprouts for everyday produce and their bulk grains, frozen pizza dough and chocolate covered honeycomb.  I shop at Kroger for everyday stuff and their wonderful organic section.  Lastly, I make a trip to Costco about twice a month. There I buy things in bulk that are the staples of my pantry such as; organic sugar and flour, organic olive oil, organic beef and chicken, hummus, fresh and frozen produce and breads.

I think you get the idea!  I spend the majority of my time shopping, preparing and eating food!  I even went so far as to design my house around my kitchen and pantries.  Yes, I said pantries!  I need two for all the shopping I do!  I have a small pantry located in my kitchen, which contains things I use everyday, and I have a storage pantry where I keep lots of things besides food.  I have spent years collecting things for my kitchen.

I also love to eat at GOOD restaurants!  I don’t equate good with how much it costs.  Rather, I ask myself if I prepare the dish better in my own kitchen.  I personally have a huge problem with going to a restaurant and eating mediocre food, served by a dreary wait staff and paying $10 a serving!  I refuse to do it!  That’s not to say we don’t all eat for convenience sometimes, I just think about it harder!  During the course of this semester I will share some restaurant choices that I think are well worth the drive and buck!

This is a very small sample of what is to come in the next few weeks…

Last week during my trip to Costco, I purchased bulk organic chicken.  You get six generous breasts for about 18 bucks.  A couple of nights ago, while preparing another meal, I pulled out two of the breasts and marinated them in freshly squeezed lemon juice, olive oil, fresh herbs and garlic.  Tonight for dinner I grilled them until just done…let them rest for 10 minutes and then sliced them on the bias.  I did a quick sauté on fresh zucchini and squash grated with my box grater, two cloves of garlic, fresh thyme, salt and pepper.  I also prepared couscous with a curry spice mix, salt and pepper.  That’s it!  The whole meal took me less than 30 minutes to prepare.  It was fast, healthy and delicious.  The hardest part was the planning and shopping that I did over the weekend.

If you love food then you’ll enjoy my blog!  You are always welcome in my kitchen!