You are never to old to learn, which is what I was doing for some of the recipes for this show. Thankfully, I have many friends in the Hispanic community who helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.

Lyle’s Mexican Rice

Ingredients

  • 1 cup Rice
  • 2 carrots diced
  • 1 onion diced
  • 8 oz Tomato sauce or 1 cup
  • 1/2 cup English Peas
  • 1/3 cup oil
  • 1 1/2 tsp Cumin
  • 1 Tbsp Salt
  • 2 1/2 cups water

Instructions

  • Place oil & rice in a skillet and stir until a golden brown. Drain off some of the excess oil. Add cumin, water, onions, and carrots. Cover & cook with a tight-fitting lid (about 15 minutes). Add English peas and cover and cook another 5 minutes or until all of water is consumed.

LYLE’S POP’S POPCORN CORNBREAD

Ingredients

  • 3 lb Bag Yellow PopCorn Kernels unpopped
  • 2 cups Corn Meal from PopCorn
  • ½ cup Flour
  • ½ cup Masa Flour
  • 5 tsp Baking Powder
  • 3 Eggs
  • 1/3 cup Shortening, butter, lard (melted), or cooking oil
  • 1/3 tsp Salt
  • 1/3 cup Sugar
  • 1 1/3 cup Milk

Instructions

  • Preheat oven at 375° F

Corn Meal

  • Place a small handful at a time of popcorn kernels in a glass jar blender
  • and pulverize… empty into a flour sifter and sift into a bowl.

Cornbread

  • Put the remainder back into the blender and blend again. Repeat each hand full, until you have 2 cups of popcorn cornmeal. Set aside & save small *hard pieces of corn.
  • Put all ingredients in a mixing bowl & stir until smooth.
  • Spray a 9 x 13 baking pan with butter/flour (or use something like Baker’s Joy spray). Pour in the batter & spread smooth. Bake about 30 minutes or until a toothpick comes out clean.

Notes

*(Note: You can boil those larger pieces in water to make yellow grits for breakfast.)

Kathryn’s Mexican Salad

Ingredients

Salad

  • 1 Head Red and Green Lettuce optional Mixed lettuce rinsed, dried and torn
  • 3-4 cocktail tomatoes cut in quarters
  • 1 avocado diced
  • 1 English cucumber seeded and chopped
  • ¼ large red onion thinly sliced- spread apart
  • 2/3 cup fresh cilantro chopped
  • 1 miniature red pepper chopped (optional)
  • 1 miniature Yellow pepper chopped (optional)
  • 1/2 cup black olives cut in half
  • 1 cup feta cheese crumbled

Dressing

  • 1 Tbsp lime juice
  • Zest of one lime optional
  • 3 Tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ½ tsp sea salt

Instructions

Salad

  • Chop or tear lettuce and put into the salad bowl,
  • Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
  • Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.

Dressing

  • To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
  • Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
  • Makes enough for 4 servings

Lyle’s Old Time TAMALES

Ingredients

  • 3 lbs Pork cut into 3 inch pieces
  • 2 small onions quartered
  • 2 tsp Salt
  • 1/3 cup cooking oil
  • 6 cups water or chicken stock
  • 4 Cloves Garlic minced
  • 2 Tbsp Cumin Comino seasoning
  • 1/2 lb dried Ancho Peppers
  • Boiling water to soak peppers
  • 2 1/2 cups Masa
  • 1 1/2 cups instant grits
  • 1/2 cup water from soaked peppers & meat stock
  • 1/2 cup lard
  • 2 Pkgs Corn Shucks

Instructions

Step 1: Ancho Peppers

  • Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.

Step 2: Meat

  • For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
  • Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
  • Once the pork is done, remove from the liquid and either shred or cut into small pieces.
  • Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.

Step 3: Corn Shucks

  • Soak shucks in hot water.

Step 4: Masa Dough

  • Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.

Step 5: Assemble and Cook

  • Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.

Notes

Recipes provided by Lyle Oelfke
Grilled Chicken with Cabbage and Kale

Father Umberg joins Kathryn again with some of his recipes for grilling. In addition, Kathryn makes her “mock”trifle which is the perfect paring to these recipes. 

Grilled Cabbage

Course: Side Dish
Cuisine: American

Ingredients

  • ½ head Green Cabbage Cut into small wedges
  • 1 Lg onion – cut into 8 pieces but with root end intact.
  • 2 tsp Tabasco sauce or more to taste
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp Olive oil
  • 4 Tbsp butter
  • Aluminum Foil Alt – 4 precut Aluminum foil

Instructions

  • Lay the Aluminum foil on a flat surface and put one cabbage wedge sprinkle lightly with Tabasco, salt and pepper, a pat of butter, and drizzle lightly with olive oil. Repeat on the other side. Next, put two pieces of the onion and close the foil packet. Repeat three more times and place it on the grill. Ready in 25 minutes turning once. Serve with Chicken and Cooked Kale.

Grilled Chicken Breasts

Ingredients

  • 4 Skinless Chicken Breasts
  • 2 cloves of Garlic peeled and minced
  • 1/3 cup of Soy Sauce – we used low sodium
  • 1/3 Cup of Virgin Olive oil
  • ¼ tsp of Black Pepper
  • 2 Tbsp of white vinegar

Instructions

  • Put the chicken in a deep dish. In a small bowl or measuring cup add Soy Sauce, minced garlic, pepper, Olive Oil, and White Vinegar. Stir marinade and pour over chicken. Cover with Saran Wrap and refrigerate for 8 hours or overnight. Turn the Chicken Breast at least once during the process so the marinade is absorbed into the chicken breast.
  • Grill on outside grill or stovetop Grill if breast are medium size 5 minutes on each side check to make sure that they are thoroughly done by cutting into them and if red juice come out keep them on for another minute or so. Put on serving plate and serve with Cabbage Wedges and Sautéed Kale.

Father Umberg’s Sautéed Kale with Garlic

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 2 bunches Fresh Kale – cut off stems –Chop Kale May also use 1 large bag of baby kale
  • 2 Tbsp of Virgin Olive oil
  • 1 tsp of Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic – minced About 1 Tbsp
  • 2 quarts Water

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Mock Trifle

Course: Dessert
Cuisine: American

Equipment

  • Triffle dish

Ingredients

  • 1 Sponge or pound Cake
  • 2/3 cup Sherry
  • 1 qtr pkg Fresh Raspberries
  • 1 qtr pkg Fresh Strawberries – cut in half reserve two (2 strawberries for garnish)
  • 1 qtr pkg Fresh Blueberries
  • 16 oz container Light Cool Whip

Instructions

  • Cut up cake into squares – Use large Trifle Container or glass bowl.
  • Place a layer of cake in the bottom of the dish, sprinkle sherry over the first layer, and then add strawberries, blueberries, and raspberries. Then add three large spoonsful of Cool whip on top of the berries and cake.
  • Repeat till you have at least three (3) or four (4) layers. Then at the top use one or two Strawberries on top of the top layer. Refrigerate for at least 1 hour before serving.

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

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.

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.

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.

On today’s show of The Chef, You, and I, I will be preparing a couple of recipes from renowned, Chef Jamie Gwen. Check out her website for more delicious seasonal recipes that will please the whole family.

Kathryn’s Peach Cobbler

Course: Dessert
Cuisine: American

Ingredients

  • 1 cup Jiffy mix or Bisquick
  • 1 cup milk
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 stick butter (1/4 cup) melted
  • 1 cup sugar
  • 6 peaches peeled and sliced (I used I used Georgia peaches)

Instructions

  • Stir together Jiffy or Bisquick, milk, nutmeg, and cinnamon in an ungreased 8 x 8 x 2 inch baking dish. Stir in butter until blended.
  • Stir together sugar and peaches in a separate bowl and then spoon over batter. Bake 50 to 60 minutes until golden.

Shrimp, Feta & Watermelon Salad

Recipe provided by Chef Jaime Gwen
Prep Time15 mins
Cook Time5 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 cups baby or wild arugula
  • 1 watermelon cut into 1/2 inch cubes
  • 6 oz feta cheese
  • 12 fresh mint leaves julinned
  • 1 lb Large fresh shrimp I used frozen, deveined and peeled cooked shrimp
  • 1 Tbsp freshly grated lemon zest
  • Salt and freshly ground pepper
  • Extra Virgin Olive oil
  • 2 tsp sherry wine vinegar

Instructions

  • Lay a small bed of arugula on 4 serving plates (I used 3 plates).
  • Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks or use already crumbled
  • Over the watermelon, top each plate with the strips of mint. Chill the plates uncovered, the fridge for at least 15 minutes before serving.
  • Heat Barbeque or stovetop grill to high. Season the shrimp with salt and pepper and lemon zest. Grill shrimp quickly and if they were raw you will see them turn pink. (I used frozen already cooked so it only took a few minutes.)
  • Remove the plates from the fridge and top each salad with a drizzle of oil and few drops of sherry vinegar. Top with shrimp and serve.

Grilled Pesto-Marinated Skirt Steak -With Blue Cheese Fondue

Recipe provided by Chef Jaime Gwen
Course: Main Course
Servings: 4 servings

Ingredients

Skirt Steak

  • 2 to 2 ½ lbs skirt steak
  • 2 cups pesto homemade or store-bought
  • Salt and freshly ground pepper

Blue Cheese Fondue

  • 2 cups heavy cream
  • 6 oz. Cambozola blue cheese crumbled, or other blue cheese (I substituted Feta)
  • ¼ tsp freshly ground pepper
  • 3 Tbsp fresh parsley chopped

Instructions

Skirt Steak

  • Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.

Blue Cheese Fondue

  • Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.

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
Kathryn Raaker with a Skipkenny product

My friend, Marty Schultes and I, had a great time making a number of recipes for Father’s Day with some SkipKenny BBQ products. Check out the appetizers, slaw, burgers, and other summer foods we prepared.

Skipkenny BBQ Baked Beans

Course: Side Dish
Cuisine: American

Ingredients

  • 2 15 oz Cans of pork and beans
  • 3 Tbsp Skipkenny Mustard Marinade
  • ¼ cup table syrup
  • ¼ cup light brown sugar
  • 4 Tbsp of your favorite Skipkenny BBQ Sauce

Instructions

  • Mix ingredients well and place in 11 x 8 pan
  • Cook at 350° F for one hour uncovered.
  • Serve Hot!!!

Skipkenny BBQ Mac-n-Cheese

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 1 16 oz package of elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 8 oz package cream cheese
  • 1 tsp Skipkenny Texas BBQ Rub
  • 8 oz sharp cheddar cheese
  • 8 oz mozzarella cheese
  • 3 oz parmesan cheese

Instructions

  • Cook pasta per package instruction
  • In a saucepan melt butter and whisk in flour until thick, whisk in milk bring to a boil and whisk in BBQ Rub. Stir in cream cheese until mixture is smooth.
  • In a large bowl mix cheeses and the cream cheese sauce with the pasta.
  • Pour mixture in an 11 x 9 ½ pan and bake at 350° F uncovered for 10-15 minutes (top starts to brown) and then covered for another half hour.

SkipKenney Smoked Bacon Burger

Ingredients

  • 12 oz thick-cut Bacon
  • 1 lb lean ground beef
  • 1/8 cup Skipkenny Beef Marinade
  • 1/8 cup Skipkenny Texas BBQ Rub
  • 3 Tbsp Mustard Marinade

Instructions

  • Smoke Bacon at 300° F until cooked the way you like it.
  • Mix Beef Marinade and rub into the ground beef then form into patties for grilling.
  • Once Burgers are done, place on your favorite buns, add Bacon, and other condiments. You could also go bunless or use lettuce as a wrap. You can also use the Mustard Marinade or your favorite toppings to make delicious Burgers.

Skipkenny Coleslaw

Course: Salad, Side Dish
Cuisine: American

Ingredients

  • 1 pkg shredded coleslaw mix
  • ½ small head of green or red cabbage
  • ½ cup shredded carrots
  • For Dressing Mix
  • 1 cup Hellman’s or Best Mayonnaise
  • 1 tsp Skipkenny Rub
  • 1 Tbsp apple cider vinegar
  • ¼ cup of prepared mustard

Instructions

  • Directions In a large bowl mix add the Coleslaw mix or your own
  • Mix together the Dressing and pour over the coleslaw mixture and blend it into the coleslaw.
  • Refrigerate for 1 hour or serve immediately with your meal.

Notes

Note: If you wish to make your own:

Skipkenny BBQ Dip

Course: Appetizer, Snack
Cuisine: American

Ingredients

  • 12 oz whipped Philadelphia Cream Cheese
  • 1 tsp Skipkenny Rub
  • 1 Tbsp Whiskey BBQ Sauce Alt: Sweet BBQ or Spicy BBQ sauce

Instructions

  • Mix all ingredients in mixing bowl until smooth Chill about 1 hour.
  • Serve with Fresh vegetables scoopers or crackers.

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.