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

 

Baked Spaghetti October 17, 2013

Filed under: Main Dishes — stacielk @ 10:50 am
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So I went to make this Baked Spaghetti the other day and as I was opening my container of cottage cheese, well, I found out that I bought sour cream instead.  Bummed.  That is what I was.  I was so looking forward to trying some cottage cheese in my comforting pasta dish that night.  Not that I was going to toss everything that I put together so far and order take-out, but I was still bummed.  I thought for about 20 seconds and remember this Spaghetti Pie that I have made quite a bit and decided to combine the two recipes.  This kind of dish is supper easy.  You can make it how your family likes it!

My Baked Spaghetti turned out great.  My daughter kept saying how much she loved it (even though she told me she didn’t like ‘baked spaghetti’ when she asked what we were having for dinner…typical 3 year old).  The one ingredient that drew me toward the original Baked Spaghetti recipe I was using was cinnamon.  Who would have thought….in spaghetti?  but some way, some how it actually added a great little spice/warmth to the dish.  It is hard to explain, you’ll have to just try it for yourself to understand fully.  I have been waiting at least a month for a pasta dish like this….I have a hard time feeding my family comforting food like this on 80+ degree days.  spaghetti

Stacie’s Baked Spaghetti

1 pkg (16 ounces) spaghetti (I used 13 oz of whole wheat)

1 lb ground beef

1 medium onion

2 cloves of garlic

1 1/2 jar (36 ounces) meatless spaghetti sauce

1/4 tsp cinnamon (you can use up to 1/2)

2 eggs

1 T of Olive Oil

1 tsp of Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

4 T butter

1/2-1 cup Parmesan Cheese (the real stuff if you can get it)

3ish cups  shredded mozzarella cheese

Cook Pasta according to the directions on the box.  Preheat oven to 350.

Heat oil in a medium skillet.  Chop the onion and garlic in food processor and add them to the skillet and cook for 10 minutes, until translucent.  Add beef to onions mixture and cook through until no more pink remains.  Drain beef.

Add Sauce and mix.  Swirl empty jar of sauce with 1/4ish cup water and add that to the beef mixture also (to get rest of sauce out of jar).  Add cinnamon, onion powder, garlic powder, pepper, and salt.

Toss cooked pasta with the butter until melted.  Add Parmesan cheese and eggs and mix until combined.

In a 9×13 greased pan (or two 8×8 dishes) place the pasta on the bottom.  Pour the meat sauce over the top and sprinkle the top with the mozzarella cheese.

Bake at 350 for 30-40 minutes or until bubbley and heated through.

Recipe adopted from here and here

 

Grilled Sausage and Peppers May 2, 2013

Filed under: Main Dishes — stacielk @ 7:00 am
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Grilling season is upon us!  I was trying to come up with a super easy quick meal the other night and threw this together.  It worked out great and was a ‘one’ tinfoil meal!  (and easy clean up, even better!)  Here’s how I did it…

Grilled Sausage and peppers

1 onion, sliced

1 green pepper, sliced

1 red pepper, sliced

3-6 red potatoes, medium cubed

3-6 Italian/Polish sausage, cut into chunks

olive oil/spray

seasoning to taste

Overlap two pieces of tinfoil by about 2-4 inches and place a third piece of tinfoil in middle of the overlap.  Spray that third piece with olive oil or lightly drizzle with olive oil.  (Not to much oil though b/c the sausage will leave off fat and mix in with the veggies also, so I would probably suggest just using the spray)  Spread onion, peppers, potatoes and sausage over the third piece of tin foil and spray a bit more on top of the mixture.  Season to taste with salt, pepper, garlic salt, lawyers, steak seasoning or any other seasoning of your choice.  Grill on med-high for 30-45 minutes until potatoes are tender and sausage is cooked through, mixing and stirring every 7-10 minutes.  I like a bit of burnt-ness to my veggies, so I enjoyed the parts that ended up a bit darker than the others, but if you don’t like charred food, watch carefully and turn off a burner if the grill gets to hot.  Serve and enjoy!

 

Better than Chipotle Bowl April 18, 2013

Filed under: Salad,Side Dish — stacielk @ 7:00 am
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I love throwing a salad together at the beginning of the week for myself so I have a ready-to-go lunch at least a few times during the week.  It makes lunchtime easier and usually helps me keep my lunches healthy.  This salad is full of veggies with some beans to make it a bit more filling and a touch of flavor for it to taste good.  I ate it with a baked tortilla, broken into chip-like pieces.  Why didn’t I just eat it with tortilla chips….I guess to make it healthier!  (I threw a whole wheat tortilla in my oven at 350 for 10-20 minutes until it was crisp).  It is a super simple salad to make, nothing to it besides some chopping and mixing, try it for yourself!

Better than Chiptole Bowl

1 onion, chopped

1 garlic clove, chopped

1 Tbsp lime zest

3 Tbsp lime juice (about one lime)

1/4 tsp. sea salt

4 Roma tomatoes, chopped

1 cup orange, red, yellow bell pepper, chopped

1 jalapeno, seeded and diced

1 cup black beans

1 cup frozen corn

1/2 cup cilantro, roughly chopped

2  tsp. olive oil

In a large bowl, combine all ingredients and stir well.  Allow flavors to marinate for about 2 hours then serve and enjoy!
 

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

 

Chicken Stroganoff November 16, 2012

Filed under: Chicken — stacielk @ 7:00 am
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This dish was on my menu for this week.  I am going to be honest and tell you, the morning before making it, I read through the recipe and backed out of making it.  Because it didn’t sound good, didn’t think my family was going to like it at all, thought it was going to be a red sauce (not that I don’t like red sauces…), not really exactly sure why, but I had another meat pulled out of my freezer…and then…I talked myself back into it, mainly because I purchased a few of the ingredients especially for this dish and wasn’t sure what I was going to do with them if I didn’t make it.  So, I made my way back to my basement freezer to return the ‘replacement’ meat and pull out some chicken.  In the end, I am glad I ended up making it!  It was very tasty!  I should have been a bit more patient with the sauce as I didn’t wait quite long enough for it to thicken so it was a bit soupy, but not unedible!  A great side with this is mashed potatoes, rice or some kind of pasta.  Enjoy!

Chicken Stroganoff

2 T olive oil

1 medium yellow onion, sliced

1 bell pepper, any color, sliced

8 oz mushrooms (or small can, sliced)

4 boneless chicken breasts, cut into strips

1 cup dry white wine

1 cup chicken broth

2 T bbq sauce

1 tsp worcestershire

2 T dijon or spicy brown mustard

1 tsp hot sauce (I omitted)

1/2 cup sour cream

Heat 1 T oil in large saucepan over med heat.  Add onions, peppers and mushrooms.  Cook until soft and salt and pepper to taste.  Remove from pan.

Add 1 T oil to pan and add chicken strips.  Season with salt and pepper to taste and cook until golden brown and cooked through.  Add to vegetables.

Pour wine, broth and any liquid accumulated in the veggie/chicken bowl back into the pan and bring to boil scraping bottom of pan.  Add bbq sauce, worcestershire, mustard and hot sauce, whisking until smooth.  Reduce to half (this is where you need to be patient, it could take a bit of time!) and sauce is slightly thickened.  Reduce heat and whisk in sour cream careful to not boil.  Add chicken and eggies back to pan and simmer until heated through.  Serve with pasta, potato or rice.

Recipe from Tried & True

 

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!