What an exciting show I have for you today. I will be cooking with stainless steel cookware manufactured and provided by 360 Cookware located in West Bend, WI. While I’m demonstrating my versions, you can find the original recipes on their website at www.360cookware.com/pages/recipes

360 Cookware – Garden Vegetable Soup

Ingredients

  • 1 Tbsp Extra Virgin Olive Oil plus more for garnish
  • 1 large Onion chopped
  • 2 Carrots chopped
  • 1 Fennel Bulb trimmed and chopped
  • 2 Garlic Cloves minced – (omit if allergic)
  • 1 bunch Kale or Swiss Chard stems removed, leaves washed and coarsely chopped
  • 1 small Zucchini diced
  • 1 small Yellow Squash diced
  • 1 Red or Yellow Bell Pepper seeded and diced- (substitute celery to replace pepper)
  • 1 28 oz can Diced Tomatoes with juice
  • 2 cups Chopped Cooked Chicken – 19 oz can Beans for vegetarian-rinsed/drained
  • 4 cups Low-Sodium Chicken Broth Water or Vegetable broth if vegetarian
  • 1 tsp Salt
  • Freshly Ground Black Pepper
  • Freshly Grated Parmesan Cheese – optional

Instructions

  • Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
  • Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
  • Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
  • Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
  • Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.

Notes

Easy recipe to make vegetarian.

Stir Fry Recipe

Used by permission from 360 Cookware

Ingredients

  • 3 Tbsp Hoisin Sauce
  • 1 tbsp plus 2 Tbsp Sesame Oil
  • 2 Tbsp plus 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Agave Syrup
  • 3/4 cup Vegetable Broth
  • 2 Garlic Cloves minced (Omit for allergies)
  • 1 tsp Fresh Ginger minced
  • 1 tbsp Cornstarch
  • 1 cup Seitan chopped into 1” pieces
  • 3-4 Scallions chopped
  • 1 Red or Yellow Bell Pepper
  • 1 cup Asparagus chopped into 1” pieces
  • 1 cup Sliced Shiitake Mushrooms
  • 1 cups Broccoli chopped

Instructions

  • Place the Stir Fry Pan over medium heat and add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar, agave syrup, veggie broth, garlic, ginger and cornstarch. Bring to a simmer until the mixture thickens (about 3 minutes). Remove it from the heat and set aside.
  • Heat the remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce in the Stir Fry Pan over medium to high heat. Add the seitan and fry until lightly browned. Add the scallions, bell pepper, asparagus, shiitakes and broccoli and stir-fry another 2–3 minutes, until the veggies are crips-tender.
  • Add the sauce to the pan and stir well. Cook for another 2-3 minutes, until the broccoli has softened.
  • Serve immediately with soba noodles.

Notes

Tags: 2 Quart, 2 Quart Saucepan, 3.5 Quart, 3.5 Quart Sauté, 3.5 Quart Sauté Pan, Entreés, everyday cooking, Everyday Meals, Fry, meat, Mushrooms, Oriental, quick and easy recipes, Recipe, recipes, Saucepan, Seitan, Seitan Stir-Fry, Shitake, Shitake & Seitan Stir-Fry, Stir-Fry

Father Umberg joins Kathryn in the kitchen again, this time to prepare his version of a Hungarian Goulash to serve alongside Orange Arugala Salad made on a previous episode of The Chef, You, and I.

Father Umberg’s Hungarian Goulash

Ingredients

  • 2 medium onions chopped
  • 2 Tbsp Unsalted Butter
  • 1 1/2 pounds stewing beef trimmed and cut into 1" cubes
  • 1/3 cup flour
  • 3 Tbsp oil
  • Salt
  • Black Pepper
  • 1 cup Red Wine something you would drink
  • 4 ¼ cups water divided
  • 2-3 carrots or about 12 baby carrots cut in ¼ inch rounds
  • 1 6 oz can tomato paste
  • 2-3 Tbsp Hungarian paprika
  • 3 Tbsp regular paprika
  • 2 tsp Caraway seeds
  • 1 tsp oregano
  • ¼ tsp cayenne pepper optional
  • 3 Tbsp corn starch if needed to thicken
  • 1 cup rotini pasta optional
  • 1/2 16 oz pkg Italian Gnocchi optional
  • 1 can large biscuits (4 count) cut into small pieces, optional

Instructions

  • In a large pot over medium-high heat, melt the butter adding a little Olive oil. When the butter is melted, add onions. Cook till translucent. Remove the onions and set aside.
  • Next, add flour to the meat on a plate or bowl. Add 2-3 Tbsp olive into the pot, letting it heat up before adding the floured meat. Season with salt and pepper and add extra flour onto of beef in the pan. Brown the meat on all sides.
  • Add wine to deglaze the pan, scraping all the browned bits. Once this comes to a boil, add 4 cups of water. Add tablespoon salt to the mixture. Add carrots and cooked onions to the pot. Add the can of Tomato paste and stir into the mixture, add 3 tablespoons of Paprika. Stir the mixture thoroughly. Add Cayenne Pepper, oregano, and Caraway seeds. Turn down heat low and simmer covered for 2 hours. Later, remove the grease that forms at the top.
  • At this stage, increase the heat and bring the goulash back to a boil and add the pasta for 5-6 minutes. Next to the Gnocchi and cook for about 3 min. While that is cooking, open the package of biscuits, cutting each biscuit into about 6-8 pieces, and add to the goulash.
  • If needed, make a slurry out of the corn starch and about ¼ cup water and mix until smooth. Add to the goulash and stir until combined. Once it is thickened, remove from heat and serve with Father Umberg’s Arugula Salad.
    biscuits/dumplings

Notes

Note: The pasta, gnocchi, or dumplings can be left out, used in any combination, or by themselves. 
 

Fr Umberg’s Orange Glazed Arugula Salad

Course: Main Dish, Side Dish

Ingredients

  • 1 Medium Navel Orange
  • 1/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Sugar
  • Pinch of Salt
  • 15 oz box Baby Arugula
  • 1/4 cup pecans
  • 2 Tbsp (1/8 cup) craisins

Instructions

  • In a small skillet pour the olive oil and heat up till hot then add your orange zest
  • Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins. Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
Kathryn Raaker and Father Umber

In this show, Kathryn and her pastor and fellow chef, Rev Andrew Umberg prepare a couple of dishes. First, Father Umberg prepares his Lebanese Green Bean dish. Next, he makes one of his favorites, his Seafood Delight with Creamy White Sauce.

Father Andrew’s Lebanese Green Beans

Ingredients

  • 1 can 28 oz Green Beans
  • 1 can 15 oz Tomato Sauce or Diced Tomatoes if you would prefer
  • 3 Tbsp Oil Olive
  • 1 Tbsp Cumin
  • ¼ tsp Cayenne Pepper
  • ½ tsp Cinnamon
  • 3 cloves (or 1/4 tsp ground cloves)
  • ¼ to ½ tsp Cardamom
  • ¾ Tbsp Fines Herbs
  • 1 small onion diced
  • 1 clove garlic minced (optional)

Instructions

  • Heat Oil in Saucepan add onion s once onions are soft add Green Beans, and Tomato Sauce then add-in
  • Spices and stir well and then heat thoroughly and serve. Serves 4

Duchess Potatoes

Ingredients

  • 8 Golden Potatoes – peeled and quartered
  • ½ cup half & half or milk
  • 1 Stick of Butter
  • ½ tsp salt
  • 6 Scallions sliced thin (only use the white part of the onion)
  • 6 quarts water

Instructions

  • Peel potatoes and put them in cold water
  • Then when ready cut them into quarters and then put them into the pot with water and boil for about 20 25 minutes or when you can poke then with a fork and they are not hard but not too soft.
  • Then strain the boiled potatoes using a colander till no water is left then put them into a bowl and start mashing them add butter and cream add chopped green onions and mix. Put aside. Then take individual bowls and spread mashed potatoes around the bottom of the bowl and up the sides. As you will use these as a base for the Seafood Entrée.

Father Andrew’s Seafood Delight with White Sauce

Ingredients

  • 2 4 oz lobster tails
  • 1 lb Bay Scallops
  • 1 cup Half and Half
  • 2/3 cup butter
  • 1 Tbsp Olive Oil
  • ½ tsp salt
  • 1 Tbsp Fines Herb
  • 2 heaping Tbsp Flour
  • ¾ cup white wine
  • 1 cup Chicken Broth

Instructions

  • Clean and chop up leeks, boil water for Lobster tails, then prepare one pan to sauté chopped mushrooms.
  • Rinse scallops, in a colander. Pull lobster out of the shells and chop into small pieces
  • In a small pan heat 2 tablespoons of oil and heat the pan then add 1/3 stick butter and heat then add the sliced mushroom cook a little then add scallops, then add lobster pieces add wine.
  • In the other pan heat the oil and butter add leeks then add flour and move around until you see no more white then slowly add cream and stir then add chicken broth keep stirring until thickened you want to boil the starch out of sauce once that is done add chopped parsley and stir into the white sauce. Pour the white sauce over the seafood mixture and stir.
  • Serve in large bowls that have the Duchess Potatoes that you have spread on the bottom and up the sides. Add about 1 cup of the seafood on top of the Duchess Potatoes.
Quorn Products

In this episode, Kathryn and her frieind and fellow chef, Terry Young, prepare some vegan meals for Lent using recipes and products from Quorn.

Kathryn would like to thank the people at Quorn for giving her permission to showcase their products and recipes. Eating meat-free has never been easier and tastier!

Simple Thai Noodle soup with Quorn Meatless Pieces

Permission Given From Quorn Quorn Recipe Provided by US Quorn

Ingredients

  • 10.5 oz Quorn Meatless Pieces OR Quorn Vegan Meatless Pieces
  • 2 Tbsp vegetable oil
  • 1 large onion sliced
  • 2 cloves garlic crushed – We did not use the garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 7 oz coconut milk
  • 4 cups vegetable stock
  • 2 carrots peeled and sliced
  • ½ cup baby corn sliced
  • ½ cup sugar snap peas sliced in half
  • 50 g 1 cup rice noodles, cooked to pack instructions
  • 2 spring onions finely sliced

Instructions

  • Heat 1 tbsp. oil in a large saucepan and sauté the onions over a medium heat for 5 minutes. Stir in the garlic and spices and cook for 2 more minutes.
  • Add the coconut milk, vegetable stock and vegetables. Bring to the boil and then simmer for 20 minutes.
  • Meanwhile, in a separate skillet, add 1 tbsp. oil and fry the Quorn Meatless Pieces for 7 minutes, until slightly golden.
  • Add the cooked rice noodles to the soup, along with the Quorn Meatless Pieces. Stir well and allow to simmer for 3 minutes.

Quorn Meatless Chili

Products and Recipes provide by Quorn US

Ingredients

  • 12 oz Bag Quorn Meatless Grounds
  • 2 Tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1-2 tsp fresh red chili pepper finely chopped
  • 2 peeled garlic cloves minced
  • tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp chili powder optional depending on your heat preference
  • 14 oz can diced tomatoes
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomatoes
  • 3 Tbsp low sodium vegetable broth
  • 15 oz can kidney or pinto beans rinsed and drained Salt to taste (optional)
  • 2 Tbsp fresh cilantro leaves finely chopped

Instructions

  • Heat oil in a large skillet over medium heat. Add onion, sauté 4-5 minutes. Add bell pepper and cook for 5 minutes. Add the chili, garlic and spices. Cook for 2 minutes more.
  • Stir in the tomatoes, tomato paste and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 8 minutes, stirring from time to time.
  • Stir in the kidney beans and Quorn Meatless Grounds and cook over a low heat for 10 minutes. Season to taste with salt and stir in the fresh cilantro

Quorn Vegan Fillets with Kalamata Olives and Capers

All Recipes and Products Provided by Quorn

Ingredients

  • 8 Quorn Meatless Vegan Fillets
  • Olive oil
  • 1 ¼ cup Taggiasche or Kalamata olives
  • 3 cups sundried tomatoes in oil 1
  • ¼ cup capers
  • 1 cup white wine
  • Salt & pepper to taste
  • Parsley

Instructions

  • Preheat 1 tbsp. of olive oil in a pan and cook the Quorn Vegan Meatless Fillets for 7-8 minutes.
  • Add olives, chopped sundried tomato and capers.
  • Stir and cook for 2 minutes more.
  • Deglaze the pan with white wine and taste; season with salt and pepper as desired.
  • Serve the Quorn Vegan Meatless Fillets garnish with parsley.

Quorn Vegan Pieces & Quinoa Salad

All Products and Recipes Provided By Quorn US

Ingredients

Main Ingredients

  • 1 bag Quorn Vegan Meatless Pieces
  • 1 Tbsp olive oil
  • 1/3 cup rice uncooked
  • 1/3 cup quinoa uncooked
  • 1/2 cup cooked edamame beans
  • 1/4 cup pumpkin seeds toasted
  • 2 handfuls baby kale roughly torn
  • 25-30 red grapes
  • halved freshly chopped mint leaves

Dressing

  • 3/4 cup pineapple juice
  • 1 Tbsp grated ginger
  • Tbsp tamari or soy sauce
  • 2 tsp rice wine vinegar

Instructions

  • Combine the ingredients for the dressing. Marinate the Quorn Vegan Meatless Pieces in half of the dressing for 30 minutes, place the remaining dressing in the refrigerator until needed.
  • Cook the rice and quinoa according to pack instructions, drain then set aside.
  • Pre-heat the oil in a frying pan and cook the marinated Quorn Vegan Meatless Pieces for 3-4 minutes. Add the kale and cook for a further 2-3 minutes until it begins to wilt.
  • In a bowl toss the marinated Quorn Vegan Meatless Pieces with the salad ingredients, drizzle over with the remaining dressing and garnish with freshly chopped mint leaves
Kathryn Raaker and Marie A. Dunaway

Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway. 

Boiled Peanuts – Filipino Style.

Popular street food or snack on the go.
Recipe provided by Marie A. Dunaway
Course: Snack
Cuisine: Philippine

Ingredients

  • 2 lbs. raw Peanuts
  • 1/4 cup salt
  • Anise powder optional

Instructions

  • Wash raw peanuts well.
  • In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
  • When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
  • Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
  • After 3-5 hours, drain the boiled peanuts.
  • Blot out extra moisture by lining wire basket or bowl with paper towels

Manila Clam Soup (Tinolang Halaan)

Recipe Provided by Marie A. Dunaway
Course: Main Course, Soup
Cuisine: Philippine

Ingredients

  • 1 lb. shell clams packaged no need to clean and brush off extra residue
  • 1 bunch fresh spinach or watercress washed and drained
  • 1 medium yellow onion sliced
  • 1 thumb ginger julienned
  • 3 cups water
  • Salt and freshly ground black pepper to taste

Instructions

  • Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
  • Add-in the spinach. Cover and cook for a minute more.
  • Sprinkle some salt and freshly ground pepper. Done.
  • Season with soy sauce or oyster sauce.
  • Serve over rice or noodles.

FILIPINO SHORTBREAD CANDIES

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 Tbsp pandan, vanilla, or almond extract

Instructions

  • Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
  • Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
  • Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
  • Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
  • Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.

In this show, Kathryn prepares a beef stew using an Instant Pot. 

Kathryn’s Instant Pot Beef Stew

Ingredients

  • 2 lbs Beef Stew Meat (I used a Beef Round roast cut into cubes)
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Lemon/Pepper Spice
  • 2 Tbsp Worcestershire Sauce
  • 1 Large Onion Chopped
  • 1 16 oz Bag Baby Carrots Cut into Slices (can also use 1 cup of the precut carrots
  • 1 Pound Potatoes Cubed
  • 2 1/2 cups Low-sodium Beef Broth
  • 1 ½ cans diced Tomatoes
  • 3 Tbsp Ketchup or tomato paste
  • 1 1/2-2 cups Red Wine or more beef stock
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water

Instructions

  • Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and spices. Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, onion, carrots, potatoes, diced tomatoes, mushrooms, and ketchup. Stir and close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix the cornstarch and cold water in a small bowl until dissolved. Stir this into the stew until thickened.
  • Serve with Crusty French Bread delicious

Kathryn’s Temecula California Romaine Salad with Dressing

Ingredients

  • 1 medium Red Onion thinly sliced
  • 4 Tbsp Fresh Apple California Balsamic Blanco Vinegar Divided
  • 3 Tbsp Temecula "Just Dress it Olive Oil" or your favorite Extra Virgin Olive Oil
  • ¼ tsp salt
  • 1 ½ tsp Dijon mustard
  • ½ cup Asiago Cheese shredded and divided
  • 3 heads Romaine lettuce Hearts torn
  • 3 Tbsp dried Cranberries

Instructions

  • In a small bowl toss onion with 2 tablespoons of the Vinegar. Add ¼ tsp of salt let it marinade for at least 15 minutes.
  • *In a large bowl whisk together remaining oil, mustard and remaining vinegar. Stir ¼ cup of the asiago cheese.
  • Add Lettuce and gently toss to coat. Drain Onions and sprinkle over salad.
  • Lastly, add the Dried Cranberries. Serve cold and sprinkle with remaining Asiago cheese.

Notes

*You can also make the dressing in a small jar. Add the ingredients and shake until emulsified.

Kathryn’s Persimmon Pudding cake

Ingredients

  • 2-3 cups Hachiya persimmon pulp (Puree in blender or food processor
  • ¾ cups sugar
  • ½ cup butter melted
  • 4 eggs
  • ¾ cup 2% Milk
  • 1 ½ tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 12 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp Pumpkin spice
  • 1 cup chopped nuts – *optional if allergies to nuts
  • 3 Tbsp golden raisins use instead of nuts
  • Whipping cream or ice cream

Instructions

  • Preheat oven to 400° F. Butter a *9 x 13 cake pan or use cooking spray (I use Pam).
  • In a large bowl, mix the persimmon pulp, sugar, eggs butter, milk and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, salt and spices.
    Hachiya Persimmons
  • Add the dry ingredients to the wet ingredients, a third at a time, until everything is mixed well together. Add the nuts (or the raisins for nut allergies).
  • Serve with Whipping Cream or Ice Cream

Notes

*Note: If you prefer a thicker cake, you may use a 9-inch square pan but I prefer a thin pudding cake (about 1 inch thick)

Cooking with author, Nicki Corinne White

Artichoke Dip

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 8 oz. cream cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 ¼ cup fresh Parmesan cheese grated
  • 1- 8 oz. jar non-marinated artichoke hearts drained
  • 1 dill weed fresh or dried
  • 1 clove garlic crushed –optional

Instructions

  • Combine cream cheese, sour cream, mayo, and Parmesan cheese in a mixing bowl. Then stir in your artichoke hearts, garlic (we did not use garliand dill weed. Place the mixture in a baking dish, sprinkle with Parmesan cheese and bake at 350 degrees Fahrenheit for about an hour. Serve with crackers or vegetables.

Grape Jelly Meatballs and Sauce

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 1 egg
  • ½ cup cracker crumbs
  • 1 lb Lean Ground Beef/ or Turkey
  • ½ lb. Italian Sausage this is optional
  • 12 oz. Chili Sauce
  • 3/4 c grape jelly (6 oz)
  • 1 tsp salt
  • 2 tsp lemon juice

Instructions

Meatballs

  • Combine meat, egg and cracker crumbs and either brown them in a skillet or bake them in the oven at 350 degrees Fahrenheit for 30 minutes.*

Sauce

  • Combine: Chili sauce, grape jelly, salt and lemon juice in sauce pan heat when mixture is well blended and hot, add cooked meatballs Remove from pan into warmer or crock pot. Delicious!!!!

Notes

*In this recipe I used Amour Original Meatballs they were 1” and fully cooked. They are in frozen food section of your store. If using these pre-made heat them up and then add to the sauce.

Quesadilla Casserole

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 6-8 flour tortillas medium size
  • 15 oz. diced tomatoes I like tomatoes so I used the 28 oz.
  • 2 Bags 12 oz. Cheddar jack cheese mix
  • 1 can diced green chilies
  • ½ to -3/4 cup sliced black olives

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Grease baking dish lightly. Put about ¼ cup of cheese in each tortilla and sprinkle with green chilies. Rollup and repeat until pan is almost full to the brim (I used a 9x14 glass disPour tomatoes on top, making sure everything is covered. Sprinkle on about 1 cup of cheese and add olives. Bake for 20-25 minutes. Serve with sour cream and salsa if desired.
    Tortilla Casserole serving

Sue’s Blackberry Cobbler

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 1 cup flour
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • ¾ cup milk use lactose free or almond milk if you are allergic
  • 4 to 6 cups berries washed and drained (I used 4 cups of Blackberries and 2 cups of Blueberries)

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Put a 2 tsp of flour and sugar into Berries an turn into pan. Mix other ingredients together until smooth. Spoon or pour batter over berries. Bake for 45 minutes or until top is light brown. Serve
    Blackberry Cobble

Lisa’s Egg Strata

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 8 slices Bread with crusts I used Sourdough Bread
  • 1-2 two cups shredded cheddar cheese
  • 9 eggs beaten
  • 3 cups Milk – I used 1% Milk
  • ½ tsp dry mustard
  • 12 pork link sausages –Browned or 1 sausage Roll Cooked and drained
  • Salt & Pepper to taste

Instructions

  • Directions Put bread cubes, sausage or chopped up cooked pork links and cheese into a 9x 11 pan I used a 9 x 13" glass dish .
  • Mix eggs, milk, salt and pepper and dry mustard together. Pour over bread, sausage and cheese. Cover and refrigerate overnight. The bread absorbs the fluid and looks like a soufflé. The next day pre heat the oven 350 degrees Fahrenheit. Bake Uncovered for 40 minutes at 350 degrees Fahrenheit.

This Halloween, Kathryn invited young chef, Carter Eppley and his mother, Sheri, to help her prepare some ghoulish recipes that are kid-friendly as well as fun.

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours. Later, unwrap put the Green Bell Pepper stem in the middle of the ball, serve with Black Nacho tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic- Optional we did not use
  • 1/3 oz (167 kernelpine nuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids
Prep time 10 minutes Total time 10 minutes

Father Andrew’s Pork Tonnato - On a Bed of Arugula

Spicy arugula is topped with roasted pork for a light salad for lunch or dinner.
Course: Main Course
Cuisine: American
Servings: 4
Author: Father Andrew Umberg

Ingredients

Pork Roast Ingredients

  • 4 lb Pork Loin
  • 2 Tbsp Fresh Lemon Juice
  • 1 ½ to 2 Tbsp Olive Oil
  • ½ to 1 tsp Kosher Salt
  • 1 Tbsp Garlic chopped
  • 1 1/2 tsp of fresh Rosemary – or ½ tsp dried Rosemary
  • 1 5 oz Box Fresh Arugula
  • 3 to 4 Tbsp Nonpareil Capers

Tonnato Sauce Ingredients

  • 1 ¼ cup Mayo
  • 1 small can Tuna in Olive Oil
  • 2 tsp Lemon Juice
  • 3 to 4 Tbsp Nonpareil Capers
  • 1/2 Tbsp Caper Brine
  • 1 tsp Black Pepper

Instructions

Pork directions

  • Marinate the Pork Loin – Olive oil and Lemon Juice and chopped garlic and rosemary or other spices. Then Grill on Barbeque till the inside is light pink.
  • Let the Pork rest then put Pork in the refrigerator until cold.
  • On a Dinner plate arrange a large Handful of Arugula and spread out in the center of the Arugula add a dollop of Tonnato Sauce.
  • Slice the pork in 1/8 inch slices. Arrange the slices on each plate 5 or six slices in a circle. Then spread Tonnato Sauce on each slice of meat. Then take capers and add to each slice of meat. Serve to your guests.

Tonnato Sauce Directions

  • In a small bowl add Mayonnaise and then add the whole can of tuna with the oil, stir tuna into the mayonnaise until smooth. Cover and refrigerate for a half hour. Take the bowl out and then add all other ingredients_

Father Andrew BLT Salad with Heirloom Tomatoes

Ingredients

  • 2 to 3 Heirloom Tomatoes
  • ½ to 1 teaspoon of Salt
  • 1/3 cup of Mayonnaise
  • 2 tablespoons of Olive Oil
  • 2 Tablespoons of Bacon Bits
  • 2 Tablespoons of Balsamic Vinegar

Instructions

  • Slice the Tomatoes and take a pinch of salt and lightly dust the tomatoes
  • Spread a small portion of Mayonnaise onto each of tomato slices
  • Then sprinkle the Bacon Bits on 5 or 6 slices of the tomatoes
  • Divide the tomatoes on small plates and serve.
  • On the other slices of tomatoes drizzle the olive oil and then add lemon Balsamic Vinegar and Serve.

Father Andrew’s Penne all’Arrabbiata

Course: Main Dish
Cuisine: American, Italian

Ingredients

  • 1 1 lb. Box Penne Pasta
  • 6 qt water
  • 1 Tbsp Kosher salt for the water

Sauce:

  • 5 Tbsp Virgin Olive Oil
  • 5 Tbsp Chopped Garlic
  • 1 15 oz. Can Tomato Sauce
  • 1-2 tsp Cayenne Pepper

Instructions

  • Bring 6 quarts of water to a boil in a large pot and add kosher salt.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Meanwhile, put 5 tablespoons olive oil in a large sauté pan over medium heat, and then add the 5 Tablespoons of Chopped Garlic then let cook for about a minute. Then add Tomato Sauce and Cayenne pepper; reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Add the pasta to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, toss well. Serve immediately

The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.

Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.

Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice

Sago’t Gulaman (Tapioca and gelatin cooler)

an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • Soak the cooked tapioca pearls in water for at least an hour to separate them.
  • In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
  • Bring it to a boil then reduce heat and simmer for 5 minutes.
  • Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
  • Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
  • Go strawless, dig in with a long spoon.