In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

Kathryn and regular guest Chef, Marty Schultes try out some new gadgets and prepare a couple of party recipes for kids of all ages.

In the second half of the show, Kathryn and Marty make a wonderful Mexican favorite, Beef Empanada Dish for taking to Potlucks. Delicious!!!!

Unicorn Doo Doo Cakes

Cute Party Cakes for Children
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Servings: 16 cones

Ingredients

  • 1 Box White Cake Mix Make the cake according to Box directions
  • 24 Flat-bottomed Ice cream Cones May have leftover batter
  • 4 Food Coloring Colors of your choice

Instructions

  • Directions Prepare cake mix according to directions. Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup Fill each cone about 3/4 full of batter, up to first ridge. ... Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes. Cool Completely before proceeding.
    Non iced cupcakes
  • Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.

Empanada Sunburst

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mexican
Servings: 12 people

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion
  • 2 cloves garlic-optional minced
  • 1 medium Bell Pepper Red diced
  • 1 tsp Paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder I used a 1 TBSP
  • 1 6 oz. can tomato paste
  • 1 cup frozen or fresh corn I used fresh corn
  • 1 lb lean ground beef, chicken, or turkey

Pie Crusts

  • 3 cups All Purpose Flour
  • 1 1/2 sticks Butter diced
  • 1/2 cup milk can be lactose free - I use ice water 1/4 cup
  • 1 tsp sugar optional

Instructions

  • Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  • Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  • Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.

In this episode, Kathryn is preparing diabetic friendly recipes with chef and patient advocate, Chelest Fuller from NxStage. Some of the recipes are available on the Fresenius Kidney Care website.

Spicy Grilled Pork Chops with Peach Glaze

This recipe is from Fresenius Kidney Care website. (https://www.freseniuskidneycare.com/eating-well/recipes/dinners/spicy-grilled-pork-chops-with-peach-glaze)
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 357kcal
Author: Chef Aaron McCargo, Jr.

Ingredients

  • 8 4 oz center-cut pork chops boneless pork chops
  • 1 cup peach preserves
  • 2 Tbsp cilantro
  • lime zest of one lime
  • ¼ cup lime juice
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp smoked paprika
  • 2 tsp dried onion flakes
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • ¼ cup olive oil

Instructions

  • Heat grill or switch on electric griddle to high setting.
  • Mix all ingredients (except pork chops) in small bowl until well incorporated.
  • Remove a quarter of the mix and set aside and put the remaining marinade in a storage bag with pork chops and marinate for 4 hours (overnight is even better).
  • Grill pork chops for 6–8 minutes each side.
  • Glaze one last time before removing from grill and let rest on plates or platter for 7–10 minutes before serving.

Notes

TIP: Save the extra peach glaze and use it to spice up other grilled meats and poultry.

Lemon Chicken with Sea shell Pasta

Course: Main Dish
Servings: 4 Servings

Ingredients

  • 3 Half Chicken Breasts Pound Flat (between plastic wrap)
  • 1 32 oz box Fat Free no salt Chicken Broth
  • 1/4 cup Cilantro – Fresh –Chopped divided (Optional-substitute Italian/Flat Leaf Parsley)
  • 2 teaspoons Black Pepper
  • 2 Lemons (juiced)
  • 1/2 cup Miniature Seashell Pasta (Medium is a alternative)

Instructions

  • Cut chicken into small cubes then poach in broth until done.
  • Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  • Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  • If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  • Top with the last of the cilantro and serve.

Mashed Cauliflower

Servings: 3 Serving

Ingredients

  • 10 ounces frozen cauliflower
  • 2 tablespoons canola oil or Olive Oil
  • 1/2 large onion sliced – chopped fine
  • 2 tablespoons Non Fat Yogurt
  • 1 teaspoon Fresh Parsley Chopped
  • 1 teaspoon Lemon and Pepper Spice

Instructions

  • Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
  • 1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
  • 2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.

Sautéed Collard Greens

Course: Side Dish

Ingredients

  • 8 cups fresh collard greens chopped and blanched
  • 2 tablespoons olive oil
  • 1 tablespoon butter unsalted
  • 1/4 cup onions finely diced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon vinegar optional

Instructions

  • Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
  • Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
  • In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
  • Remove from heat, add vinegar, if desired, and stir.

Very Berry Bread Pudding

Course: Dessert
Servings: 10 servings

Ingredients

  • 8 cups cubed challah bread
  • 6 large eggs beaten
  • 2 cups heavy cream
  • 12 ounce bag frozen berry medley thawed
  • 1/2 cup sugar
  • 2 tablespoons vanilla
  • 1 tablespoon orange zest
  • 1/2 teaspoon cinnamon
  • Whipped cream

Instructions

  • Preheat the oven to 375° F.
  • 1. Beat eggs, sugar, and cream, orange zest, vanilla and cinnamon until smooth.
  • 2. Mix in bread cubes and fruit with hands.
  • 3. Pour into buttered/greased pan and bake covered in foil for 35 minutes. If using butter, make sure it is unsalted.
  • 4. Remove foil and bake for 15 additional minutes.
  • 5. Turn off oven and let sit in oven for 10 minutes.
  • 6. Cut, then serve topped with whipped cream.

Notes

TIPS: Serve as a special breakfast treat or for holiday brunch. If you wish to store or make it ahead of time, Very Berry Bread Pudding can be frozen until ready to thaw and reheat.

Shrimp Spread

Servings: 4 servings

Ingredients

  • 1/4 cup Reduced fat cream cheese softened
  • 2 1/2 ounces cooked shelled shrimp
  • 1 tablespoon no salt added catsup (Heinz was used)
  • 1/4 teaspoon Tabasco Sauce
  • 1 teaspoon Worchester sauce
  • 1/2 teaspoon Mrs. Dash lemon herb seasoning
  • 24 Matzo cracker miniatures or Matzo Crackers (break them up into squares)
  • Minced or fresh parsley for garnish

Instructions

  • Mince shrimp and stir into cream cheese
  • Stir in catsup, Tabasco sauce, Worcestershire sauce and Mrs. Dash herb seasoning.
  • Place 1 teaspoon of spread on each cracker. Garnish with minced parsley.

Notes

Nutrients per serving;
Calories 54
Protein 3 G
Carbohydrate 7 G
Fat 1 G
Cholesterol 21 MG
Sodium 67 MG
Potassium 51 MG
Phosphorus 29 MG

Lettuce and Spinach Leaf Salad

Important: Use exact measures to ensure potassium content is not high.
Servings: 4 Servings

Ingredients

  • 1/2 cup Raw Spinach
  • 2 cups Butterhead Lettuce
  • 1/2 cup mushroom pieces
  • 1/4 cup chopped onion
  • 1/4 cup shredded carrot

Instructions

  • Combine vegetables in a salad bowl
  • Divide into 4 portions and serve on chilled salad bowls or plates and top with Cranberry Vinaigrette Dressing.
  • Please Note: Use exact measures to ensure potassium content is not high.

Notes

Top this salad with a Cranberry Vinaigrette Dressing for a festive flavor.

Nutrients per Serving:
Calories 14
Protein 1 Gr
Carbohydrate 3 Gr
Fat 0 Gr
Cholesterol 0 MG
Sodium 10 MG
Potassium 186 MG
Phosphorus 26 MG

Cranberry Vinaigrette Dressing

Each serving is 2 tablespoon
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup jellied cranberry sauce
  • 2 tablespoons Dijon Mustard
  • 1/3 cup white wine
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Mrs. Dash blend herb seasoning original

Instructions

  • Heat cranberry sauce to liquefy, then add the remaining ingredients.
  • Cool and store in a jar with tight lid.
  • Place in refrigerator to blend flavors.
  • Shake well before serving. Refrigerate unused portion for up to a week.

Notes

Nutrients per Serving
Calories 60
Protein 0G
Carbohydrate 5G
Fat 4 G
Cholesterol O MG
Sodium 101 MG
Potassium 35 MG
Phosphorus 10MG

Chef Kathryn loves to make this summer spread or appetizer for her guests. So healthy you have to try it!

Avocado Tomato Spread

Prep Time10 mins
Total Time11 mins
Servings: 10 people

Ingredients

  • 4 Medium Ripe Avocados I used the Dark Black Avocados
  • 4 Small firm Roma tomatoes diced them
  • 1/4 cup white onion diced
  • 2 Tablespoons fresh cilantro chopped fine
  • 1 small Jalapeno Pepper seeded and chopped
  • 1/2 medium Green Bell Pepper seeded and chopped into thin strips
  • 1/2 medium Yellow Bell Pepper seeded and chopped into thin strips
  • 1/2 medium Orange Bell Pepper seeded and chopped into thin strips

Instructions

  • Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.

Enjoy this short video where Kathryn prepares her summer salad. It is tasty, low in calories and so healthy you will love it!

Watermelon Strawberry Cucumber Salad

Prep Time6 mins
Total Time6 mins
Course: Appetizer, Side Dish
Cuisine: Comfort Foods
Servings: 5 people

Ingredients

  • 2 cups Seedless Watermelon slice in thin triangles
  • 10 medium fresh strawberries slice thin
  • 1 regular English cucumber slice thin
  • 2 Tbsl Fresh Lime Juice or Gin
  • 3 leaves Fresh Mint Leaves divide leaves

Instructions

  • Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.

Kathryn makes a fast Jalapeno, cream cheese, and bacon appetizer.

Bacon Wrapped Jalapeno Peppers

Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled. Great Appetizer!!! Try it you will love it.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2

Ingredients

  • 6 Medium Jalapeno Peppers Cut in half
  • 1 8 oz Package Block Philadelphia cream cheese Softened
  • 6 Strips bacon Stringy Bacon

Instructions

  • Use plastic gloves when working with Jalapeno Peppers Cut Jalapeno Peppers in Half (long ways) Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.

Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast! First, they prepare the marinade for the grilled Asian chicken. Next, they prepare an Asian stir fry with rice. Lastly, they prepare a refreshing Ambrosia to finish off the meal. Enjoy

Grilled Asian Chicken

Prep Time6 mins
Cook Time6 mins
Total Time8 hrs 12 mins
Course: Main Dish
Cuisine: Meats
Servings: 4 people

Ingredients

  • 1/3 1/3 cup 1/3 cup olive oil extra vigin
  • 1/3 1/3 cup low-salt soy sauce
  • 1 Tablespoon garlic, minced optional
  • 2 Tablespoons White Vinegar
  • 1/2 Teaspoon Black Pepper
  • 4 Chicken Breast Boneless and Skinless

Instructions

  • Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.

Asian Stir Fry

Prep Time6 mins
Cook Time8 mins
Total Time14 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 6 people

Ingredients

  • 1 Bell Green Bell Pepper Slice into 1/4 inch Strips
  • 1 Bell red bell pepper Slice into 1/4 inch Strips
  • 1 Bell Yellow Bell Pepper Slice into 1/4 inch Strips
  • 1 white onion Julianne
  • 1 Whole Green Cabbage Chop into Strips
  • 4 carrots Peel and slice carrots on diagonal in small pieces
  • 2 Bunches Brocolli Cut the tops of Broccoli florets into small pieces
  • 2 Tablespoons Ginger or Ginger paste
  • 2 Tablespoons Molasses
  • 1/3 cup vegetable oil
  • 3 Tablespoons chopped garlic*
  • 1/4 cup of water

Instructions

  • Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice

Ambrosia Salad

Prep Time8 mins
Total Time2 hrs 8 mins
Course: Dessert
Servings: 6 people

Ingredients

  • 2 cans 15 oz canned mandarin oranges rinsed
  • 2 20 Oz Canned Water Based Chunk Pineapple or use half of fresh Pineapple cut in chunks
  • 1/2 cup Toasted Coconut
  • 1 teaspoon Almond Extract
  • 1 cup mini marshmallows
  • 1 cup Light Cool Whipped Topping
  • 12 Maraschino Cherries

Instructions

  • Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.

A great Summer Salsa that has fresh garden ingredients a lovely treat for your guests.

Corn Salsa

Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6

Ingredients

  • 3/4 cup red onion diced
  • 3/4 cup red peppers
  • 2 Roma Tomatoes quartered
  • 1 14.5 oz can Black Beans
  • 1 14.5 oz Pegged Corn
  • 3 Tablespoons Italian Dressing

Instructions

  • Add all ingredients in a salad Bowl add Dressing and Mix and Serve

Kathryn creates a fast Healthy Summer Salad in this quick video. 

Kathryn's Tomato, Cucumber, and Basil Salad.

A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Italian
Servings: 6

Ingredients

  • 6-8 firm Roma tomatoes cut into bite sized chunks
  • 1 Cucumber diced
  • 2/3 bunch italian parsley chopped
  • 1/2 red onion finely chopped
  • 1/3 cup Italian Dressing
  • Fresh Mozzarella cheese chopped

Instructions

  • Mix salad ingredients in a bowl
  • Mix Italian Dressing with salad, toss and serve

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.