Tomato Cold Gazpacho Soup

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On today’s show, I have a real treat for you. First I will be making Gazpacho soup. This is one of my favorite things to make on a hot summer’s day because it is fast, easy, and since there is no cooking, the kitchen stays cool.

Next, I get to make pineapple upside-down cake with my 360 saute pan. Lastly, we will be making Chocolate, Chocolate chip ice cream with my grandaughter, Cassie who is visiting from New Orleans.

Kathryn’s Tomato Gazpacho
Print Recipe

Kathryn’s Tomato Gazpacho

Equipment

  • Blender or Food Processor

Ingredients

  • 3 cups of Tomato Juice or V8
  • 2 cucumbers seeded and chopped (I used English Cucumbers)
  • 1 yellow mini sweet Pepper – chopped
  • 3 red Mini sweet Peppers – chopped
  • ½ small red onion or ¼ of large red onion
  • ¼ cup White wine vinegar
  • Juice one lemon
  • 2 stalks celery chopped
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoon of Kosher salt
  • 2 scallions chopped

Instructions

  • If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.
Chocolate Ice cream
Print Recipe

Kathryn’s Homemade Chocolate Ice Cream

Ingredients

  • 1 ½ cups Milk
  • 1 cup Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Instructions

  • Gather all ingredients.
  • In a Mixing bowl, whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
  • In another large bowl, beat the heavy cream until it forms stiff peaks then mix in the vanilla. Fold the cocoa powder mixture into the whipped cream until all cocoa mixture is incorporated. Store mixture in the in refrigerator for about 20 minutes. Then pour mixture into the cold canister follow the directions for your ice cream maker. Once the ice cream is complete, place the mixture in a covered container to chill in the freezer. Once it is set, enjoy!
  • *Directions for ice cream makers vary, so please follow the directions for your machine.

Notes

If you are using the old fashion type of ice cream maker, you will also need rock salt and lots of ice (3-4 gallons of ice). I froze my canister for 30 minutes to an hour before use.
However, this recipe works well will most ice cream makers. Just remember to follow the instructions provided with your type of ice cream maker.
Pineapple Upside Down cake
Print Recipe

Stovetop Pineapple Upside-down Cake

Ingredients

  • 2 Tbsp Butter
  • ¼ cup Light Brown Sugar
  • 1 20 oz can Pineapple Rings or can crushed pineapple drained, reserve juice
  • 1 box Yellow Cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup pineapple juice plus water

Instructions

  • Using a 360 Sauté pan or similar heavy pan, melt the butter over medium-high heat. Once the butter is melted, add the brown sugar, and let it dissolve completely. Next, add the pineapple rings or crushed pineapple and simmer until lightly caramelized.
  • While the pineapple is caramelizing, mix the cake mix with the eggs and liquid (Reserved juice and water).
  • Once the pineapple mixture is ready, poured the cake mix into the Sauté pan on low heat for 45 to 60 minutes. Let it cool and then take a plate put it on the top of the Pan and invert it.
  • Add Whip cream and maraschino cherries to the top of the Pineapple Upside Down Cake to complete it.

360 Cooking!

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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

Chicken Garden Vegetable soup
Print Recipe

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
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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

Hungarian Goulash

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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.

Hungarian Goulash
Print Recipe

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. 
 
Arugula Orange Salad
Print Recipe

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.

Rev Umberg – Seafood Special

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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.

Lebanese Green Beans
Print Recipe

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
Seafood Delight over Duchess mashed potatoes
Print Recipe

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.
Seafood Delight over Duchess mashed potatoes
Print Recipe

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 Vegan Meals

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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!

Print Recipe

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
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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
  • 1½ 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
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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.
Vegan Pieces & Quinoa Salad-web
Print Recipe

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
  • 1½ 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

Philippine Holiday Recipes

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Kathryn Raaker and Marie A. Dunaway

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

Boiled Peanuts
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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
Print Recipe

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.
Polvoron holiday shortbread candy
Print Recipe

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.

Beef Stew in an Instant Pot

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

Instant Pot Beef Stew
Print Recipe

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
Romaine Salad
Print Recipe

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.
Persimmon Pudding Cake
Print Recipe

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)

Father Umberg and his favorites

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Kathryn Raaker and Father Umber

This epidsode of The Chef, You and I, Kathryn is joined by her pastor, Father Andrew Umberg. Together they make four of Father Umbergs favorite recipes that are quick and full of flavor.

Berry Peach Pie
Print Recipe

Father Andrew’s Berry and Peach Pie

Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,

Ingredients

  • 2 pie crusts (you can use your favorite recipe or store prepared pie crusts)
  • 1 peach Peeled and chopped into small cubes
  • 1 qt Fresh Blueberries (If using frozen, bring to room temperature)
  • 2 4 oz packages of Blackberries (If using frozen, bring to room temperature)
  • 1 cup Sugar If making sugar free, reduce to 3/4 cup
  • 3 Tbsp Cornstarch
  • 1 Tbsp cinnamon
  • 3 Tbsp butter cut up in small cubes

Instructions

  • Pre-Heat oven to 375 degrees
  • Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
  • In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
  • In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.
Tabbouleh
Print Recipe

Father Andrew’s Tabbouleh Recipe

Ingredients

  • ¾ cup Bulgur Wheat
  • 1 ½ cups Boiling Water
  • 1½ teaspoon Cumin divided
  • 5 Roma tomatoes Chopped into small pieces
  • 1/8 tsp salt
  • 2 English cucumber seeded and chopped into small pieces
  • ¾ medium onion – chopped fine
  • 1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
  • 3 mint stems – we used peppermint -tear top part of the leaf into five small pieces
  • 3 bunches English Parsley only use the tops
  • 1/3 cup Olive oil
  • 2 lemons, juiced or 4 tablespoons of lemon juice

Instructions

Bulgar Directions

  • Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.

Dressing Instructions

  • In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.

Vegetable Instruction

  • In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
  • Add dressing and mix well. Refrigerate for at least an hour and then serve
Guacamole
Print Recipe

Father Umberg’s Guacamole

Ingredients

  • 4 Ripe Avocados
  • 1 Jalapeno pepper – Grilled
  • 5 Medium Tomatoes diced
  • 2 English Cucumbers
  • ½ c white or red onions diced
  • 2 tsp Garlic optional
  • 1/2 lime
  • 1/2 lemon
  • 1 cup sour cream

Instructions

  • Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
  • Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
  • Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.
Black Bean Soup
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Father Andrew’s Black Bean Soup

Ingredients

  • 4 15 oz. cans of black beans
  • 2 Tbsp minced Garlic
  • 1 Tbsp Bacon Grease
  • 1/3 cup Olive oil
  • 1 ½ cups Chicken broth
  • ¾ tsp Cayenne Pepper
  • ¾ Cup Mild Taco Sauce

Instructions

  • In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.

Sweet Potato Recipes

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Bruce's Sweet Potato Chocolate Cake 02

Kathryn and her friend, fellow chef, Terry Young, explore some interesting recipes using Bruce’s Yams. 

Bruce's Sweet Potato Chocolate Cake
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Sweet Potato Chocolate Cake

Ingredients

Cake Ingredients

  • 1 16.5 oz box Devil’s Food Cake Mix
  • 3 whole eggs
  • 1/2 cup water
  • 1/2 cup Bruce’s Yams Cut Sweet Potatoes Drained and pureed
  • 1/4 cup Bruce’s Yams Cut Sweet Potatoes syrup (reserve from the can)
  • 1/4 cup vegetable oil
  • 2 Tbsp mayonnaise

Glaze Ingredients

  • 1 14 oz can Sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 2 tsp butter
  • 1/2 tsp pure vanilla extract

Instructions

Cake Instructions

  • Heat oven to 350°F.
  • Grease and flour a 12 cup bundt cake pan; set aside.
  • Blend cake mix, eggs, water, Bruce’s Yams Cut Sweet Potatoes syrup and oil in a large bowl until moistened. Mix in yams and mayonnaise and beat for 2 minutes until well combined.
  • Pour batter into prepared pan and bake for 40 minutes.
  • Allow cake to sit for 5 minutes then invert onto a wire rack.

Glaze Instructions

  • In a saucepan over medium heat, combine the sweetened condensed milk, chocolate chips and butter.
  • Cook, stirring constantly, until the chips are just melted and the mixture is smooth.
  • Remove from the heat and stir in vanilla.
  • Cool slightly before drizzling over a cake.

Notes

Recipe courtesy Bruce’s Yams
Sweet Potato Hummus
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Sweet Potato Hummus

Bruce's Yams is a great way to start our Sweet Potato Hummus. It is as easy as 1, 2, 3, and is the perfect combination of sweet and savory. Nine delicious ingredients, and everything is blended in a food processor!

Ingredients

  • 1 cup Bruce’s Yams Cut sweet Potatoes drained
  • 1 15 oz can garbanzo beans rinsed and drained
  • 2 Tbsp lemon juice Fresh is best
  • 1/4 cup Tahini sesame paste
  • 5 garlic cloves roasted or raw
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1 tsp salt
  • water

Instructions

  • Transfer Bruce’s Yams Cut Sweet Potatoes into a food processor. Add garbanzo beans, lemon juice, Tahini, garlic, olive oil, cumin, salt and about 2 tbs. of water to start with.
  • Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
  • Adjust seasoning and serve with a drizzle of olive oil. Add a sprinkle of paprika if desired.
Cheese ball
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Sweet Potato Cheese Ball

Spice up your next party with Bruce’s Sweet Potato Cheese Ball. Our cheese ball combines Bruce’s Sweet Potatoes, cream cheese, and apricot jam for an out of this world flavor combination that is sure to be the highlight of your next tailgate or party.

Ingredients

  • 3 8 oz pkg cream cheese
  • 1 15 oz can Bruce’s Yam Cut Sweet Potatoes; drained well
  • 1/2 cup finely shredded Parmesan cheese
  • 2 Tbsp Apricot jam
  • 1 Tbsp dried parsley or 2 tablespoons fresh
  • 1-1/2 cups coarsely chopped pecans
  • 1/2 tsp cinnamon

Instructions

  • In the bowl of an electric mixer, beat together the cream cheese, sweet potatoes, Parmesan cheese, apricot jam, and parsley until just combined.
  • Form mixture into a ball, wrap in waxed paper or cling film and refrigerate overnight.
  • Stir together the pecans, cinnamon and sugar and transfer to a plate. Roll the cheese ball into the mixture to completely cover.
  • Refrigerate until ready to serve with crackers.
Chicken puffs
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KATHRYN’S MINI CHICKEN APPETIZERS

This is a quick and simple appetizer for any party or potluck. You can either cook the chicken or use a rotisserie chicken.
Course: Appetizer
Cuisine: American
Keyword: rotisserie chicken, quick appetizer, puff pastry, crescent dough, party foods

Ingredients

  • 1 ½ cups chopped cooked chicken
  • 8 oz light cream cheese
  • 1 ½ tsp lemon pepper
  • 1 tsp parsley or chopped chives
  • 2 8 count cans Refrigerator crescent rolls (you can use Mini Pastry Puffs)

Instructions

  • Preheat oven to 350° F and line a baking sheet with aluminum foil sprayed with cooking spray or use parchment paper.
  • In a medium bowl mix cream cheese, cooked chicken, lemon pepper, parsley or chives until well blended.
  • Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners giving you 4 little triangles)
  • Place one teaspoon of chicken mixture in the center of each crescent triangle. Fold the corners over the chicken mixture and place on prepared pan.
  • Bake for 10- 13 minutes
Chili Cheese Dip
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Chili Cheese Dip

Ingredients

  • 12 oz Philadelphia Light Cream Cheese
  • 15 oz Jar Mild Salsa
  • 12 oz Chili with Beans

Instructions

  • On the stove top add all ingredients or you can use a slow cooker
  • Heat all ingredients until Cream cheese is totally melted and all the ingredients are combined.
  • Serve with tortilla chips or vegetables.

A Fresh Look at Hospitality

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Cooking with author, Nicki Corinne White

Artichoke Dip
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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.

Meatballs with Grape Jelly Sauce
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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.

Tortilla Casserole
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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

Blackberry Cobbler
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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

Sue's Strata
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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.