Kats’ Kitchen

Bomb Diggity Carrot Soup April 12, 2017

Filed under: soup,Uncategorized — stacielk @ 2:32 pm
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Carrot Soup.jpgThis soup is delicious.  Not too sweet, a touch of spice and full of flavor.  SO easy to make.  Took me 10 minutes to throw the ingredients in the pot.  I walked away for a while and then emptied the pot in my blender, blended away and it was ready!

Spicy Carrot Soup

8-10 large carrots, peeled and chopped coarsely

1 onion, chopped

3 cloves garlic, peeled

1 14-ounce can coconut milk

1 1/2 cups chicken or veggie broth

1/4 cup peanut butter

1 tablespoon red curry paste

salt to taste

cilantro and peanuts for topping

Stovetop Instructions: Saute onions and garlic with a bit of oil until soft. Add carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.

Instant Pot Instructions:  Place all ingredients in Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.

Recipe from:  Pinch of Yum


Kielbasa-Cheese & Tai Chicken-Noodle SOUP February 24, 2014

Filed under: soup — stacielk @ 7:00 am
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Before this beautiful winter season comes to an end, I wanted to post a couple more soup recipes that I have made.  They are two very different recipes and two delicious soups.

Kielbasa-Cheese SoupKal-Soup

1/4 cup butter

1 large onion, halved & thinly sliced

1 cup sliced celery (2 stalks)

1/4 cup all-purpose flour

2 tsp Worcestershire sauce

3/4 tsp dry mustard

1-14.5 oz can chicken broth

3 cups peeled and cubbed potatoes (3 med-I used red skin)

8 oz cooked kielbasa, sliced 1/4 in thick (we used uncooked polish sausage and cooked/crumbled ourselves)

1 cup chopped carrots (2 medium)

3 1/4 cups milk

1/4 tsp freshly ground black pepper

3 cups shredded sharp cheddar cheese (12 oz)

Cook onion and celery with butter until tender.  Stir in flour, Worcestershire sauce & dry mustard.  Stir 2 minutes and gradualy stir in broth.  Add potatoes, sausage & carrots.  Bring to boil, reduce heat and simmer about 20 mintes.  Stir in milk and pepper.  Cook and stir till it barely comes to a boil.  Reduce heat and gradually add the cheese, stirring until melted.

Sprinkle each serving with additional cheese and pepper.

Thai Chicken-Noodle SoupThai-Soup

1 cup canned crushed tomatoes (1 cup – not the whole can!)

1/2 cup chunky peanut butter

1 lb skinless, boneless chicken thights (or any kind of chicken meat) cut into 1-inch pieces

4 cloves garlic, minced

2 tsp grated fresh ginger (or 1 tsp ground ginger

1 T sesame oil

6 cups reduced-sodium chicken broth

2 tsp fish sauce

3 oz dried rice noodles, broken if desired

2 cups shredded green cabbage

1 cup canned bean sprouts, rinsed and drained

1/4 cup chopped green onions (2)

snipped fresh cilantro (opt)

coarsely chopped peanuts (opt)

Combine 1 cup tomato and peanut butter in a small bowl.

Cook chicken, garlic and ginger in hot oil about 5 min, till chicken is brown.  Stir in tomato mixture.  Add broth and fish sauce.  Bring to boil  Stir in noodles, reduce heat.  Simmer 5 min.  Stir in cabbage.  Simmer 5 min more and remove from heat.  Stir in bean sprouts and green onions.

Ladle soup in bowls and top with cilantro and peanuts if desired.  (I think the cilantro added a nice flavor to the overall soup)

Both recipes from Better Homes & Gardens – Soups and Stews


Buffalo Buffalo Meatballs January 24, 2014

Filed under: Appetizer — stacielk @ 7:00 am
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MeatballsSuper Bowl is quickly approaching and appetizers are a hit during the game.  Here is a great meatball recipe that would please your clan.  I love the blue cheese dip to go along with the meatballs and to bring the heat down a bit….along with the celery and carrots for health :)  (I also discovered pretzels are awesome if you have any extra blue cheese dip, for some reason I loved them combo of the two)


Buffalo-Buffalo Meatballs

1 cup sour cream

¾ cup panko breadcrumbs

1 large egg

3 carrots

3 stalks celery + 1 T chopped celery leaves

1 lb ground beef

4 scallions, finely chopped

1 T chopped fresh parsley

1 clove garlic, grated

¼ tsp cayenne pepper (I omitted b/c I don’t like too much heat)

Kosher salt

1 T unsalted butter

1 cup chicken broth

¾ cup Buffalo hot sauce (I used Sweet Baby Ray’s, did not specificy that it was hot)

½ cup ketchup

½ cup crumbled blue cheese (2 oz)

Preheat oven to 400.  Spray baking sheet with cooking spray.

Mix 2 T sour cream, panko and egg.  Let sit 5 min.  Grate 1 carrot and 1 celery stalk into panko mixture.  Add the meat, leaves, half the scallions, parsley, garlic, cayenne (if using), and ½ tsp salt and mix with hands till combined.  Shape into 35 mini meatballs and place on baking sheet.  Bake about 12 minutes until cooked through.

Melt butter in a pot.  Add remaining scallions and cook till wilted, 1 min.  Add broth, buffalo sauce and ketchup, bring to boil, reduce heat to med-low.  Simmer until sauce thickens, about 8 min.  Add meatballs and simmer about 8 min more.

Mix blue cheese and the remaining ¾ Cup and 2 T sour cream in a medium bowl.  Cut remaining 2 carrots and 2 celery stalks into sticks.  Transfer meatballs to a bowl and serve with the veggie sticks and blue cheese dip.

Recipe from Food Network Magazine


Morning Glory Muffins February 28, 2012

Filed under: Breakfast — stacielk @ 7:00 am
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These muffins are delicious.  The mixture of the shredded carrots and apple along with the coconut, walnuts and raisins adds great flavor and keeps them very moist.  They may take a few more minutes than other muffins to whip together because of the shredding but worth the work!

This recipe came from, once again, King Arthur Flour!  I hope sometime during my life I will have a chance to head to Vermont to visit their bakery store and school and THANK them for all the great recipes they provide!

(Picture from King Arthur Flour)

Morning Glory Muffins

1/2 cup (2 1/2 ounces) raisins

2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat  (I used 1 cup all-purpose and 1 cup whole wheat)

1 cup (7 1/2 ounces) brown sugar

2 teaspoons baking soda 2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups (7 ounces) carrots, peeled and grated

1 large tart apple, peeled, cored, and grated

1/2 cup (1 1/2 ounces) sweetened shredded coconut

1/2 cup (2 ounces) chopped walnuts

1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional

3 large eggs

2/3 cup (4 5/8 ounces) vegetable oil (I omitted the oil and used 2/3 cup applesauce instead to make them healthier)

2 teaspoons vanilla extract

1/4 cup (2 ounces) orange juice

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK).
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Recipe from King Arthur Flour


Carrot Apple Coconut Muffins April 30, 2011

Filed under: Bread,Breakfast — stacielk @ 1:05 am
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Thanks to Weelicious for this recipe.  My daughter LOVED these muffins!  I made them on Wednesday at the same time as I was cooking my soup and she gobbled 2 up that day and would have probably had more if I let her.  As a baker I have a real hard time buying processed foods, muffins, cookies, etc. from the grocery store, so whenever I find recipes like this I like to give them a try because I know exactly what is going into the baked good. Don’t get me wrong, I do buy snacks, gold fish, cheerios, etc. for her, I am not against buying stuff like that but I figured if I can make them at home for half the price and know what is going into her mouth, why not!

I’ve had one myself and my daughter is not the only one who thinks they are good.  They are not too sweet and super moist and tender.  I threw some in a freezer bag for another week and am keeping the rest in my fridge to snack on for the remainder of the week.

Carrot, Apple & Coconut Muffins

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened coconut flakes

2 carrots, peeled & grated, about 1 cup

1 apple, peeled & grated, about 1/2 cup

2 large eggs

1/3 cup milk

1/4 cup vegetable or canola oil

1/2 cup honey

Preheat oven to 350 degrees. Combine the first 7 ingredients in a bowl.  In a separate bowl, combine the remaining ingredients.  Slowly add the dry ingredients into the wet and stir to combine.  Place 1 T of batter into greased mini muffin tins.  Bake for 15 minutes.

Recipe from Weelicious


Zucchini-Carrot Muffins with Cream Cheese Icing August 11, 2008

Filed under: Bread,Breakfast — stacielk @ 4:49 pm
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It’s zucchini season!  Besides homemade banana bread, Zucchini bread is another one of my favorites!  Probably the mixture of the shredded zucchini along with the spices make my mouth water.  Check back for a good Zucchini Bread recipe, but for now, some carrot-zucchini muffins.

This recipe is from Martha Stewart.  It got mixed reviews on her website, but I really like ’em and would make them again.  They are healthier then your normal zucchini bread/muffin so of course not as sweet, but a good replacement.  Carrots are one of the vegetables that I can not make myself start liking (raw or cooked) but I can handle them in breads/cakes, so this is a good recipe to get the nutrition from carrots in my diet.

I think my food photography could use some work…

Carrot-Zucchini Yogurt Muffins

(Recipe from Martha Stewart)

3/4 cup whole-wheat flour

1/2 cup all-purpose flour

3/4 cup pecans, toasted and chopped

1/4 cup toasted wheat germ

1/3 cup packed dark brown sugar

1 tsp baking powder

1/4 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp salt

2 large carrots, peeled and grated (1 1/2 cups)

1 medium zucchini, grated (1 1/2 cups)

1/2 cup plain low-fat yogurt

2 large eggs, separated

2 Tbsp unsulfured molasses

1 tsp finely grated orange zest (omitted)

Preheat oven to 400 degrees.  Coat a 12-cup muffin tin with cooking spray.  Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.

Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl.  Fold flour mixture into carrot mixture until just combined.  With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form.  Gently fold egg whites into the carrot mixture.

Spoon batter into prepared tin, filling to the brims.  Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes.  Let cool completely in pan on a wire rack.  (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

If desired, frost with cream cheese frosting.