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

 

Honey Garlic Chicken & Naked Pizza with Basil and Garlic January 16, 2015

Filed under: Main Dishes — stacielk @ 1:30 pm
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This chicken is delicious!  The flavors of all the ingredients combined together is wonderful.  The flavor reminded my husband and I of the flavors you get at P.F. Changs.  I loved this chicken and served it over rice.  Leftovers were also great!  Check out Kelly’s blog at Just a Taste for some mouth-watering pictures.

Slow Cooker Honey Garlic Chicken

3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup blackberry jam

1/4 cup hoisin sauce

2 Tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced onion

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon cornstarch

Sliced scallions, for garnish

Sesame seeds, for garnish

Place the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes.  Pour the sauce over the chicken.  Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board.  Remove the bones then use two forks to shred the chicken into smaller pieces.  Place the shredded chicken in a large bowl and cover with tin foil.

In a small bowl, whisk together the cornstarch with 3 T of cold water to make a slurry.

Strain the liquids from the slow cooker into a small saucepan over medium-high heat.  Whisk in the slurry.  Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes.  Pour enough  sauce over the chicken to cover nicely, tossing to combine.  Serve the chicken topped with sliced scallions and sesame seeds.

Recipe from Just A Taste

Pizza

This dough takes a couple days, but is really worth it and comes together very quickly, as far as hands-on time.  You have to let it set for 18 hours after you combine the ingredients for the dough so start the day before you want to make the pizza.  The dough was soft and chewy.  I used the recipe on Baking Steel with the basil & garlic topping, which was great, but I look forward to trying other dry herb mixtures and also normal pizza toppings.

Lahey Pizza Dough (makes 3 pizzas)

1 lb flour

2 tsp fine sea salt

1/4 tsp active dry yeast

1 1/2 cups water

Whisk flour, salt and yeast in a medium bowl.  While stirring with a wooden spoon, gradually add 1 1/2 cups water; stir until well incorporated.  Mix dough gently with your hands to form a rough ball.  Transfer to a large clean bowl.  Cover with plastic wrap and let dough rise at room temperature until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours, give or take.

Transfer dough to a floured work surface.  Gently shape into a rough rectangle. Divide into 3 equal portions.  Working with 1 portion at a time, gather 4 corners to center to create 4 folds.  Turn seam side down and mold gently into a ball.  Dust dough with flour; set aside on work surface or a floured baking sheet.  Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill or use immediately.  See below for the topping and cooking instructions I used.

Naked Pizza with Basil & Garlic

1 round pizza dough (Lahey Dough recipe below)
2 small cloves garlic
pinch salt
1 cup of loosely packed basil leaves
crushed red pepper flakes to taste
2 to 3 tablespoons of olive oil
2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano
sea salt for finishing

Place a metal pizza pan in the oven and preheat your oven to 425.

About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a piece of parchment dusted with flour.

Make the basil-garlic sauce: mince garlic with a pinch of salt.  Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic.  Transfer mixture to a small bowl.  Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir.

Gently stretch your pizza round into a circle, roughly 11 inches in diameter.  Drizzle lightly with olive oil.

Take your hot pan out of the oven and pull the parchment carefully onto the pan.  Bake until dough is blistered and lightly golden, about 8-12 minutes.  Transfer to a cutting board.  Brush with basil-garlic mixture.  Sprinkle with sea salt.  Cut and serve immediately.

Recipe from Baking Steel Blog

 

Chicken Thighs with Garlic January 14, 2013

Filed under: Chicken — stacielk @ 7:00 am
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CHicken

This is unlike me…posting two dinner recipes without a sweet treat or dessert in between them.  I must still be burned out from all the holiday sweets.  Or not, I don’t think I could ever be burned out from sweets!  This recipe came from a cookbook called Favorite Recipes by Mops at Bethel CRC.  I have only made a handful of dinner recipes from this book, I think I mainly stick to the cookies, bars and cakes in this book, as with many other church recipe books I own, but noticed that I have been missing out.  This recipe caught my attention after going through the book at least 10 times!  Not sure why I didn’t notice it before.  It does not include any kind of creamed soup or cheese, which I always keep an eye open for since the husband isn’t so fond of cheese….except on pizza of course.  So here ya go, Chicken Thighs with Garlic.  Feel free to use legs, breasts or other chicken parts to your liking.  The outcome is  super tender, fall-off-the-bone chicken pieces with  nice flavor.  And don’t forget the crusty bread to squeeze and spread the roasted garlic on!  Yum!

Chicken Thighs with Garlic

1/3 cup olive oil

16 chicken thighs, skin removed (3 thighs and 3 drumsticks to make about half of the recipe)

4 ribs of celery, cut in long strips

2 medium onions, chopped

6 sprigs parsley

1 tsp basil

1/2 cup white wine or apple juice

2 tsp salt, if desired

1/4 tsp pepper

1/8 tsp ground nutmeg

4o cloves garlic, unpeeled

Coat chicken with oil on all sides and set aside.

Scatter celery, onion, parsley and basil in a roasting pan or large casserole.  Place chicken thighs on top and pour wine/juice over chicken, sprinkle with salt, pepper and nutmeg.

Tuck garlic cloves around and between chicken.  Cover tightly with foil and top with lid to prevent steam from escaping.

Bake for 1 1/2 hours at 375 degrees.

Serve with pan juices and garlic cloves.  Squeeze garlic from root end onto french bread slices and spread like butter.

Recipe from Favorite Recipes by Mops @ Bethel CRC

 

Bagels – Fresh from the Oven January 24, 2012

Filed under: Bread,Breakfast,Miscellaneous — stacielk @ 7:00 am
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This is a first for me…and I do not think it will be a last either.  My first bagel baking experience was very successful.  I know there is room for improvement, but it was a fun experience and I can’t wait to make them again!

A friend and I decided to go at this challenge together.  Little did we know when we decided to get together to do it, it was a two-day recipe.  So we decided to go ahead and each make a batch at home on our own and then meet the next day to do the easy part, baking them.  We made cinnamon raisin bagels and then also plain bagels with some great toppings.  We followed Annie’s Eats recipe which you can find here for the cinnamon raisin and here for the plain with toppings.  The recipes are VERY similar.  The cinnamon raisin ones obviously needs the addition of the cinnamon and raisin and for the plain ones, the topping that is sprinkled on top after boiled, which the cinnamon raisin does not have.

A few suggestions/tips we have learned and will use next time we go at baking bagels:

1.  You can start mixing the dough with a Kitchen Aid BUT if you do not have the large one, you will want to continue kneading the dough with your own hands; unless you want a reason to get a new one, by all means, go ahead and overwork yours!

2.  When letting the sponge sit (for 2 hours) or the shaped bagels rest (for 20 minutes), I suggest heating your oven to the lowest temp and turning it off then placing the sponge/bagels in the oven so it is in a warm place – unless it is a hot summer day, then that probably isn’t needed.  This will especially be needed if you let the shaped bagels sit for 20 minutes and they don’t ‘float’ (see recipe).  Then put them in a warmer place, checking every 5-10 minutes.  You kind of have to use your own judgment for this.

3.  When covering with plastic for the overnight rest, you do need to keep the plastic tight so no air can get it but I would probably let them rest in pans with a higher edge than my one-inch sheet pan.  This may have pressed them down and didn’t keep them as thick as I thought they would become.  Also be sure to spray the wrap OR bagel with cooking spray/oil so your bagels don’t stick to the wrap and get stretched out when removing.

4.  When ready to boil and bake, we added 1/4 cup baking soda to our water instead of 1 T.  This is what we decided to do, not sure if the outcome  was changed dramatically because of this.

5.  If topping with cheese, we suggest leaving it off for the first 5 minutes of baking and then topping it with cheese during the last 5 minutes — as you can see in the picture ours turned a bit brown, but I really LOVED the cheese bagels!

6.  AND finally…instead of using malt powder, we used brown sugar and it seemed to work out fine!

If you have ANY questions about making bagels please do not hesitate to contact me.  I would love to try and answer your questions, especially if you’re going to take the adventure of bagel making!

I sure hope these tips don’t discourage you to try this recipe out.  It is a bit more invovled, but very worth it in the end!  Please remember you can divide the work over two days (or three if you want to skip a day).  The second day is definitly easier than the first.  Have fun with it!

 

Soft Garlic Knots December 13, 2011

Filed under: Bread — stacielk @ 7:00 am
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I want to apologize to the Comcast guy who was hookin’ up some internet over here las week.  Why?  Because it smelled AMAZING in my house from these Soft Garlic Knots!  You know how it is walking into someone’s home while they are cooking or baking something and sometimes if YOU are the cook/baker, you don’t always get hit with that great aroma because you are in it the entire time, but not while baking these Garlic Bread Knots.  It was soooo strong!  It took a lot of self control to wait until supper to eat one!

These are great rolls to serve with your favorite Italian dish.  They are still good nuked up the next day for leftovers.  Still have some a few days later?  Grill up some burgers, split the knot in half, butter it and toast it up on the grill.  Makes a great hamburger bun!

A note on the recipe:  my dough seemed very wet.  I made this in my bread machine and added some flour while it was mixing the ingredients together.  I think it could have used more flour.  if you use a bread machine, I would suggest checking it 5-10 minutes after you start it.  I think because of this my  rolls don’t look like distinct knots, but they still tasted awesome!

Soft Garlic Knots

Ingredients:

For the dough:

3 cups bread flour

1 tbsp. sugar

2 tsp. instant yeast

1¼ tsp. salt

2 tbsp. olive oil

¼ cup milk

1 cup plus 2 tbsp. lukewarm water

For the glaze:

2 cloves garlic

3 tbsp. melted butter

½ tsp. Italian seasoning

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.  Add the olive oil, milk and water.  Mix until ingredients have formed a dough.  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces.  Roll each piece into a 10-inch long rope and tie into a knot.  Take the end lying underneath the knot and bring it over the top, tucking it into the center.  Take the end lying over the knot and tuck it underneath and into the center.  Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.  Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press.  Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F.  Brush the glaze onto the shaped rolls.  Bake until set and lightly browned, about 15-18 minutes.  Let cool slightly before serving.

 Recipe from Annie’s Eats

 

Stromboli Sandwiches January 5, 2010

Filed under: Main Dishes — stacielk @ 4:50 pm
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Unfortunately I don’t have a picture for this post.  The sandwiches looked and smelled too good to ‘quick get a picture’ before giving them a try.  As I was making this recipe, I thought to myself “this reminds me a lot of making bbqs”, and then I was thinking “I’m not a big fan of bbqs…”, but I think knowing the meat was going on a type of roll instead of the hamburger bun and with the added butter/garlic/paprika spread and mozzarella cheese layered on top, I didn’t hesitate to continue on. 

Do you want to know what I thought of the end result?  It was delicious!  I loved it and think this is a great recipe to make for dinner and freeze leftovers for later (the meat off the bun), or make to feed a number of people at once on a budget.  In other words, this recipe is staying in my recipe box.  Give it a try for yourself, I bet your family would love it!

Stromboli Sandwiches

1 lb. ground beef

1 tsp minced onion

1/2 cup tomato sauce

1/2 cup catsup

2 Tbsp grated parmesan cheese

1/2 tsp garlic powder

1/4 tsp fennel seed

1/8 tsp oregano

1 pkgs Tiebels rolls, sm pepperidge farm buns or other small to med size firm rolls

2 Tbsp soft butter

1/4 tsp garlic salt

1/4 tsp paprika

1 pkg slice mozarella cheese (or shredded)

Fry ground beef and onion until browned; drained off excess fat.  Add tomato sauce, ketchup, parmesan cheese, 1/2 tsp garlic powder, fennel seed and oregano.  Simmer 20 minutes.  Mix butter with 1/4 tsp garlic salt and paprika.  Spread on top half of buns.  Spoon meat mixture on bottom half and top with cheese.  Wrap in tin foil and bake at 375 for 15-20 minutes.

Recipe from Jamie R.’s Mom

 

Crockpot Garlic Smashed Red Potatoes October 26, 2009

Filed under: Side Dish — stacielk @ 1:42 am
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Have you ever made mashed potatoes in your crockpot?  I haven’t…up until now, and I think I’m going to do it again and again.  I found this recipe at A Recipe a Day by Nancy.  Super quick, super easy.  I started my Sunday morning chopping up the potatoes and garlic and tossing them into the crockpot.  After church, I started mashing and adding the remaining ingredients and kept them hot in the crockpot until dinner time.  The family loved these.  My husband mentioned that he felt like he was eating at an up-scale restaurant when he ate them, along with one of his favorites, blackened bone-in pork chop.  Hey, it was his birthday, he deserved a good dinner!

I doubled the below recipe and the potatoes fed 8 adults plus about 4-5 more servings of leftovers.

Crockpot Garlic Smashed Red Potatoes

3 lbs red potatoes

4 garlic cloves, minced

2 Tbsp olive oil

1 tsp salt

1/2 cup water

1/2 cup cream cheese with chives and onions (from 8 oz tub)

1/4-1/2 cup milk – I used full amount, don’t want those potatoes too dry, although you don’t want them runny either…

Halve or quarter potatoes as necessary to make similar size pieces.  Place in a 4 to 6 quart crockpot.  Ad garlic, oil, salt and water; mix well to coat all potato pieces.  Cover and cook on high for 3-1/2 to 4-1/2 hours or until potato pieces are tender.

With a fork or potato masher, mash potatoes and garlic.  Stir in cream cheese until well blended.  Stir in enough milk for soft serving consistency.

Serve immediately, or cover and hold in slow cooker on low for up to 2 hours.

Save any leftovers and reheat in the microwave the next day, adding milk if needed.

Serves 4-6

Recipe from Nancy at A Recipe a Day

***I’m very hesitant to put up a picture of these potatoes ONLY because I took them when they were cold, they look kind of dryish in the picture, and that’s why you add more milk when you reheat the leftovers!***

Potatoes