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

Kathryn is passionate about healthy cooking so she and NxStage Patient Advocate, Celeste Fuller, prepare some healthy Thanksgiving dishes. Kathryn wants to thank Chef Aaron McCargo from Fresenius Kidney Care for his Rustic Apple Cinnamon Filled Phyllo Pastries recipe.

Rustic Apple Cinnamon Filled Phyllo Pastries

Servings: 6 Servings

Ingredients

  • 4 cups Apples (3½ peeled medium-diced Granny Smith, Gala and/or Honeycrisp apples)
  • ¼ cup light brown sugar
  • 2 tablespoons Butter unsalted, firm
  • ¼ cup Butter unsalted, melted (for buttering phyllo pastry sheets)
  • ¼ teaspoon Cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons vanilla extract
  • 1 package phyllo dough 6 sheets

In a Small Bowl:

  • 2 tablespoons cinnamon
  • 3 tablespoons powdered sugar

Optional Garnish:

  • powdered sugar, fresh mint sprigs, and whipped cream
  • Optional garnish: powdered sugar fresh mint sprigs, and whipped cream

Instructions

Apple mixture:

  • Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.

Phyllo dough pastries:

  • Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.

Notes

Nutritional Information:
Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe

Servings: 7 servings

Ingredients

  • 7 whole turkey wings

Chef McCargo’s Barbecue Spice Rub:

  • 1 cup packed dark brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons dehydrated onion flakes
  • 2 teaspoons dark chili powder
  • 14 tablespoons low-sodium barbecue sauce 2 Tbsp per wing

Instructions

  • Preheat oven to 375° F.

Spice Rub Directions:

  • In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.

Wings Directions:

  • Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
  • Serve with a side of low-sodium barbecue sauce.

Notes

Nutrition Per Serving:
Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

Roast Pork Loin With Sweet and Tart Apple Stuffing

Course: Main Dish
Cuisine: Thanksgiving
Servings: 6 servings

Ingredients

Cherry Marmalade Glaze:

  • ½ cup sugar-free orange marmalade
  • ¼ cup apple juice
  • ¼ cup dried cherries
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Apple Stuffing:

  • 2 tablespoons canola oil
  • 2 cups packed cubed Hawaiian rolls or any white bread
  • ½ cup finely diced Granny Smith Macintosh or Honey Crisp apple
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely diced onions
  • 2 tablespoons finely diced celery
  • 1 tablespoon fresh thyme or ½ teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ cup low-sodium chicken stock

Roast Pork Loin:

  • 1 pound Hormel® natural boneless pork loin
  • 2 18-inch pieces butcher twine

Instructions

Cherry Marmalade Glaze:

  • Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
  • Preheat oven to 400° F.

Apple Stuffing:

  • Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
  • Remove from heat and chill to room temperature.

Pork Loin Directions:

  • Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
  • Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
  • Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.

Notes

Nutrition Per Serving:
Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

Orzo Salad

Ingredients

  • ¾ cup orzo pasta (or ¼ box)
  • ¼ cup fresh yellow peppers diced
  • ¼ cup fresh red peppers diced
  • ¼ cup fresh green peppers diced
  • ½ cup fresh red or Vidalia onion diced
  • 2 cups fresh zucchini medium-cubed
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons Grated Parmesan Cheese
  • 2 tablespoons fresh rosemary chopped
  • ½ teaspoon Black Pepper
  • ½ teaspoon dried Oregano
  • ½ teaspoon Red Pepper Flakes
  • ¼ cup olive oil

Instructions

In a small bowl:

  • Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.

Pasta and Vegetables

  • Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.

Notes

Nutrition Per Serving:
Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

Homemade Herbed Biscuits

Servings: 12 servings

Ingredients

  • 1 cups All Purpose Flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon Baking Soda
  • ¼ cup mayonnaise
  • cup skim milk
  • 3 tablespoons chives or any other herb fresh or dry to taste
  • nonstick cooking spray or parchment paper

Instructions

  • Preheat oven to 400° F.
  • Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  • In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
  • Place heaping tablespoons on the cookie sheet.
  • Bake for 10 minutes.
  • Refrigerate until ready to use.

Notes

Nutrition Per Serving:
Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg

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 loves international cuisines and in this show, enjoys preparing Filipino delights with her friend and fellow chef, Marie Dunaway. Enjoy these episodes where they prepare Green Mango Salsa, Green Mango shakes, Beef bone marrow soup (Bulalo), and lastly, Buko Pandan.

Green Mango Salsa

Servings: 4 people

Ingredients

  • 4 green mangoes peeled and cut spears or diced. (1 per person)
  • 12-15 cherry tomatoes diced
  • 1 bunch scallions sliced thin
  • 2 Tbsp lime juice
  • 1 tbsp vinegar
  • salt/pepper to taste
  • 1-3 tsp shrimp paste (bagoong) sauteed (This is optional. Available in most Asian stores.)
  • Few cilantro leaves (Garnish)

Instructions

  • Toss all the dry ingredients together EXCEPT the cilantro (Save). Next, drizzle with the liquid ingredients. Arrange on a platter with the shrimp paste on the side and garnish with cilantro

Notes

Recipes by Marie A. Dunaway

GREEN MANGO SHAKE

Course: Beverage
Servings: 1 serviing

Ingredients

  • 1 green or yellow mangoes sliced or diced
  • 12 oz can evaporated milk (can substitute regular milk or yogurt)
  • 1 cup crushed ice
  • 1 Tbsp sugar

Instructions

  • Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!

Notes

Recipes by Marie A. Dunaway

BULALO (beef bone marrow soup)

Course: Main Dish
Cuisine: Philippine
Servings: 4 Servings

Ingredients

  • 2 beef bones (or oxtail bone marrow) cut to expose marrow
  • 1 lb beef shank with meat
  • 1 Vidalia or white onion Quartered
  • 3 cloves garlic
  • 1 tsp black peppercorns
  • 2 corn cobs cut into 2 inches
  • 1 pear squash (chayote) peeled and cubed
  • 1 bunch bok choy (baby or normal) separated
  • 1 Napa cabbage cut into bite sized pieces
  • 2 tablespoons fish sauce (patis)
  • Salt
  • Black Pepper

Instructions

  • 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.

Notes

Recipes by Marie A. Dunaway

BUKO PANDAN

Course: Dessert
Cuisine: Philippine
Servings: 4 servings

Ingredients

  • 1 - 1/2 cup buko strips or coconut gel (nata de coco)
  • 7 oz condensed milk
  • 8 oz table cream
  • 3 oz powdered gelatin
  • 1-1/4 cup coconut juice
  • 6 drops pandan flavor
  • 1/2 cup tapioca pearls cooked
  • Vanilla ice cream

Instructions

  • 1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir. 2. Heat saucepan and boil mixture, stirring continuously. 3. Transfer to a mold and chill in fridge till firm. 4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well. 5. Thicken in the fridge. 6. Slice up gel into cubes then toss with cream mixture. 7. Serve in dessert cups/bowls and top each with vanilla ice cream. Enjoy on a hot summer's day!

Notes

Recipes by Marie A. Dunaway

The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Omelet Muffins, Spinach Balls, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.

Omelet Muffins

Ingredients

  • 12 Eggs
  • 1/4 cup Milk
  • choice toppings: Cheddar Cheese shredded
  • Monterey Jack Cheese shredded
  • Feta cheese crumbled
  • spinach
  • bacon cooked, drained
  • Mushrooms Sliced/chopped
  • Green onions sliced
  • Sweet Peppers finely chopped
  • Sundried Tomatoes drained, julienned
  • etc.

Instructions

  • 1. Preheat oven to 350°
  • 2. Beat eggs in bowl
  • 3. Add milk
  • 4. Grease muffin tin
  • 5. Pour eggs in to muffin tin (about ¾ full)
  • 6. Add ingredients of your choice
  • 7. Bake for 20 minutes

Spinach Balls

Ingredients

  • 10 oz package spinach Fresh (chop in Food processor)
  • 2 cup Italian bread crumbs
  • 1 cup Parmesan cheese grated or shredded
  • 1/2 cup melted butter
  • 4 small green onion finely chopped
  • 4 Eggs lightly beaten
  • Salt and Pepper to taste

Instructions

  • 1. Preheat oven to 350
  • 2. In a mixing bowl, mix spinach, bread crumbs, parmesan cheese, butter, green onion, eggs, salt and pepper.
  • 3. Shape the balls into 1 inch balls.
  • 4. Arrange balls in a single layer on large baking sheet.
  • 5. Bake in the preheated oven 10 to 15 minutes until lightly browned.

Kale Chips

Ingredients

  • 1 bunch Kale
  • 1 Tbsp olive oil
  • Seasonings of choice

Instructions

  • 1. Preheat oven to 350°
  • 2. Rinse and dry kale
  • 3. Remove from the ribs and cut into small pieces
  • 4. Place kale in a large mixing bowl and add olive oil.
  • 5. Add seasoning of choice (salt, rosemary, garlic)
  • 6. Toss
  • 7. Spread kale on baking sheet
  • 8. Bake 20 minutes until crispy

Fresh Strawberry Muffins

Ingredients

  • 3 cups purpose flour
  • 1 1/2 cups sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp cinnamon
  • 4 large Eggs room temperature
  • 1 1/4 cups canola or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed

Instructions

  • Preheat oven to 425° Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full. Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Easy Berry Crisp

Ingredients

  • 6-7 cups of your choice of berries
  • 1/4 c granulated sugar
  • 1 tsp. vanilla
  • 3/4 c firmly packed brown sugar
  • 3/4 c all-purpose flour
  • 1 tsp cinnamon
  • 3/4 c rolled oats
  • 1 stick butter cut into pieces, at room temperature, 1/2 c

Instructions

Main

  • 1. Preheat oven to 375°
  • 2. Combine berries, white sugar and vanilla, spread in the bottom of a 9” pie plate or 9x9 baking dish.
  • 6. Sprinkle Topping (Below) evenly over the berries,
  • 7. bake at 375° Bake for 25 minutes or until golden and berries are bubbling. Serve warm with vanilla ice cream on top.

Topping

  • 4. Mix brown sugar, flour, cinnamon and oats together.
  • 5. Using a fork (or pastry blender) cur butter into dry mixtures until well combined.