Chef Kathryn Raaker and guest Maria Dunaway, prepare family favorite on this episode of The Chef, You, and I.

Filipino Cuisine with Chef Kathryn & Chef Maria

“The Chef, You, and I” is an exciting culinary journey that brings renowned Chef Kathryn Raaker together with talented guest chefs, such as the delightful Chef Maria Dunaway, to create mouthwatering dishes that tantalize the taste buds and inspire viewers to get hands-on in their own kitchens.

In this episode, prepare to be transported to the vibrant world of Filipino cuisine as Chef Kathryn and Chef Maria collaborate to craft a sensational Seafood Paella, locally known as Filipino Paelya. Immerse yourself in the rich flavors of the Philippines as they expertly combine an array of seafood with fragrant rice, creating a dish that captures the essence of Filipino culinary traditions.

But the culinary adventure doesn’t stop there! Join the chefs in whipping up a delectable Coconut Corn Pudding, or Maja Blanca, a sweet and creamy Filipino dessert that promises to be the perfect finale to your dining experience. Watch as they share tips, techniques, and stories that add a personal touch to every recipe, making the cooking process both educational and entertaining.

“The Chef, You, and I” is more than just a cooking show; it’s an invitation to explore diverse cuisines, connect with talented chefs, and empower viewers to embark on their own culinary adventures. Get ready to experience the joy of cooking alongside these culinary maestros, as they blend expertise, creativity, and a sprinkle of fun into every episode.

Filipino Paelya

Seafood Paella (Filipino Paelya)

Recipe by Maria Dunaway

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic about 3 cloves, (optional if you cannot eat garlic)
  • 1 cup tomato sauce canned tomatoes or chopped fresh tomatoes.
  • 1 cup short grain rice
  • 1 tsp saffron threads
  • 3 cups warm water
  • ½ lb mussels, about a dozen shells on or off (the shellfish could be pre-cooked)
  • ½ lb Little neck clams, about a dozen shells on
  • 1 cup squid rings

The following ingredients are optional if you have room or if you are cooking for a feast or party:

  • Prawns shells off or on, heads off
  • Vegetables such as green peas, red bell peppers, etc.

Instructions

  • In a wide and shallow pan such as a paella pan (or paellera), sauté garlic in olive oil till soft. Caution: do not burn the garlic.
  • Add the tomatoes till sauce gets thick.
  • Add the rice and stir quickly to coat with the sauce.
  • Add the water, boil.
  • Add the saffron
  • Add all the shellfish and tuck into the rice.
  • Add some lemon juice to temper the garlicky aroma.
  • Add salt and pepper to taste.
  • Cover pan, lower heat and simmer 15 to 20 mins till rice is fluffy and cooked through.. Do not stir.
  • Increase stove temp to high and cook for 2 more minutes till toasted rice (called Socarrat) forms at the bottom of pan.
  • Take pan off the heat and allow to rest, covered about 10 mins before serving.

Maja Blanca

MAJA BLANCA

(Coconut Corn pudding) Recipe by Maria Dunaway

Ingredients

  • 13.5 fluid oz coconut milk (1 can)
  • 1 ½ cup Evaporated or almond milk
  • 1 can condensed milk
  • ¾ cup cornstarch dissolved in ¾ cup milk
  • ½ cup creamed corn

Instructions

  • Grease a square pan with butter or coconut oil.
  • Combine coconut milk, evaporated milk, and condensed milk in a pot.
  • Boil, keep stirring, the milk will start splattering so caution.
  • Add the creamed corn.
  • Add the cornstarch mix.
  • Keep stirring till mixture is all pasty and easily comes off the sides of the pot like a blob.
  • Pour mixture into the greased pan.
  • Smooth the top with a spatula or butter knife so get rid of the bubbles.
  • Let it settle before cooling it in the fridge.
  • Serve cold with toasted coconut flakes or coconut curds (latik) on top.

Latik

  • Pour a can of coconut cream into the same pot and stir in medium heat till volume is reduced to toasted brown curds form. You could also use coconut milk but that will take longer.

 

Kathryn Raaker and guest, Marty Schultes, prepare an Italian meal.

The Chef, You and I Show with Kathryn Raaker and her Guest, Marty Schultes. Kathryn and Marty enjoy making different dishes, including appetizers, salads, and main dishes.

Garlic Free Bolognese

This original recipe came from Pure Wow Slow cooker Bolognese

Ingredients

  • 1 small onion peeled chopped
  • 1 small small carrot peeled
  • 1 celery stalk chopped
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef – lean beef or ground sirloin
  • 6 oz can tomato paste
  • ¾ cup white wine
  • 2 cups chicken stock
  • 1 cup milk
  • 1- pound pappardelle or other long pasta

Instructions

  • Grate the carrot, chop the onion and celery.Then in a large skillet add 2 tablespoons of Olive oil . Brown the meat, then add the rest of the ingriedients.
  • On our show it was a 45-to 60 on top of the show in 360 cookware skillet.

 

Cucumber Appetizer

By Chef Kathryn

Ingredients

  • 2 cucumbers Peeled in strips do not peel the whole cucumber
  • 12 cherry tomatoes - Chopped or 2 small tomatoes chopped
  • 8 oz. cream cheese room temperature
  • 1 package Ranch Dip
  • 1 Tbsp fresh dill
  • 1 cup of sour cream
  • black pepper for garnish, optional

Instructions

  • Slice the cucumbers in ½ slices put aside.
  • Blend softened cream cheese and add package if Ranch dip, add dill and 1 cup of sour cream mix until everything is blended and smooth. Take pipping Bag and fill it with the creamed mixture. Assemble the sliced cucumber on a serving dish and then pipe the mixture on top of each cucumber. Add a piece of the tomato on the top of the pipping. Refrigerate until ready to serve your guest.

 

Spinach Dip in a Bread Bowl

Ingredients

  • 2 to 3 cups sour cream
  • 1 ounce dried onion mix
  • 10 ounces frozen chopped spinach, thawed and well drained
  • 1/2 cup chopped onion
  • 2 tsp teaspoon fresh basil
  • 1/2 tsp dried oregano
  • 1 lbs round loaf of bread

Instructions

  • In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
  • Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

 

Italian Salad

Chef Kathryn Raaker

Ingredients

  • ½ cup Extra virgin Olive oil
  • cup rice vinegar
  • ½ cup white wine
  • 1 Tbsp white sugar
  • 1 tsp fresh thyme chopped
  • ½ tsp dry mustard
  • 8 oz can artichoke hearts drained and chopped
  • 5 cups romaine lettuce - rinsed dried, and chopped
  • 1 red bell pepper cut into strips
  • 1 carrot grated
  • 1 small red onion thinly sliced
  • ¼ cup black olives
  • ¼ cup pitted green olives
  • ½ cucumber chopped
  • 2 Tbsp Romano cheese grated
  • Ground black pepper to taste

Instructions

  • In a large bowl add the chopped lettuce put aside. In a separate bowl add red bell pepper, carrot, red onion, black olives, green olives, artichoke, cucumber, and Romano cheese. Season with pepper, add oil, rice vinegar, sugar, thyme, dry mustard and wine mix in with the ingredients. Then add the chopped lettuce and mix well refrigerate for one hour and serve.
Polish and Italian foods

In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.

Polish Plum Cake

Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe

Ingredients

Cake

  • 2 1/3 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 ½ cups sugar
  • 1/2 cup 4 ounces unsalted butter, room temperature
  • 1 cup milk
  • 2 large eggs room temperature
  • 10 small to medium fresh plums I used Purple small Plums halved pitted

Streusel Topping

  • 1/4 cup sugar
  • 1 tsp ground Cinnamon
  • 3 Tbsp cold unsalted butter cut into pieces
  • ½ cup crushed walnuts or almonds

Instructions

Cake

  • Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
  • In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
  • Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.

Streusel Topping:

  • Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
  • After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.

Roasted Green Grapes and Olive Bruschetta

Recipe provided by Costco Farm to Table

Ingredients

  • 2 cups Seedless Green Grapes stems removed
  • 1 cup I Green Olives -pitted
  • 1 cup of Black Olives – Pitted
  • 1/2 tsp kosher salt
  • 1 Teaspoon 1/2 tsp fresh thyme leaves
  • ½ cup olive oil divided – ¼ for each part of the recipe
  • 1/3 cup of fresh basil leaves roughly chopped
  • 10.5 oz soft goat cheese
  • 10 slices baguette lightly toasted

Instructions

  • Preheat oven to 400° F.
  • Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
  • While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
  • To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings

Easy Polish Beet Soup (Barszcz Czysty Czerwony)

Ingredients

  • 4 whole beets about 1 pound, (or 2 cups sliced canned or jarred beets)
  • 4 cups stock chicken, beef, mushroom, or vegetable
  • 1 shallot chopped fine
  • 2 tablespoons fresh lemon juice or 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Black pepper to taste

Instructions

  • In a medium pot, bring beef or vegetable stock to a boil. Add the cut beets, shallot lemon juice, sugar, salt, and pepper. Simmer 8 minutes.

Polish Potato Salad

Ingredients

  • 2-3 White Potatoes skins scrubbed, boiled in jackets
  • 2 ribs of Celery
  • 2 Tbsp Sweet pickle relish
  • 1/2 Sweet Onion
  • 2 Sour Apples
  • 1 can 15 oz Sweet Peas drained
  • 3 hardboiled Eggs peeled
  • 1/4 cup Mayonnaise Replace part or all of the Mayonnaise with Sour Cream or Plain Yogurt (more, if desired)
  • 1/2 lb diced Ham
  • 1-2 tablespoons fresh chopped Dill
  • Salt and Pepper to taste

Instructions

  • Peel and dice the potatoes in 1/4 inch cubes.
  • Dice all other vegetables (except peas) to about the same size as the peas, smaller than the potatoes.
  • Mix all together.
  • Garnish with another hardboiled egg
Chef Kathryn and Chef Terry with the Old English Show

The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.

Shepherd’s Pie – Chef Kathryn’s Version

Ingredients

  • 8-10 Large Golden potatoes peeled and cubed
  • 1 cup sour cream
  • 2 Tbsp Butter
  • 1 egg yolk
  • 1 tsp Pepper
  • 1 lb. Ground Beef 80 to 90% Fat free
  • 1 tsp salt
  • ¼ cup tomato paste
  • 16 oz can diced tomatoes with juice
  • 1 cup shredded carrots
  • 1 medium onion chopped fine
  • ½ cup frozen Peas
  • 2 Tbsp Fresh Parsley chopped
  • 1 jar Beef Gravy

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.

Chef Terry Young’s Honey Coin Carrots

Ingredients

  • 5 carrots sliced into ¼ rounds
  • ¼ cup butter melted
  • 2 Tbsp Honey

Instructions

  • Add water to cover the carrots – we microwaved them for 5 minutes. Then take out add carrots add melted butter and honey serve as a side dish.

Chef Kathryn Americano Greek Salad and her own dressing

Ingredients

  • 1/2 tsp. dried oregano
  • 3 cups romaine lettuce -pre-washed and torn into bite size pieces
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup sweet onion cut into thin slivers
  • 1/2 cup black olives -pitted
  • 1/4 cup feta cheese crumbles

Dressing

  • ¼ cup lemon olive oil
  • ¼ cup fig balsamic vinegar

Instructions

Salad

  • Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.

Dressing

  • Add to salad and serve.

Mini Pudding Dessert

Ingredients

  • Athens Phyllo Shells
  • Store made Pudding

Instructions

  • Put about a tablespoon of pudding into the shells and then added different toppings like sprinkles, chocolate syrup whatever you desire for a topping.

Kathryn and Terri prepare various favorite recipes from Japan.

Kathryn’s Green Tea Cheesecake

Adaptation of a Green Tea Cheesecake
Servings: 8 Slices
Author: Kathryn Raaker

Ingredients

  • 16 oz Cream Cheese Softened to Room Temp
  • 2 large eggs beaten
  • 1 cup sugar
  • 1 ½ Tbsp green tea powder
  • 2 ½ to 3 tsp Vanilla Extract
  • 1 9 in graham cracker pie crust
  • 8 Raspberries Fresh (as a garnish)

Instructions

  • Preheat Oven to 350° F.
    In a large bowl, beat together the cream cheese and sugar until very smooth.
    Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust.
    Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly.
    Refrigerate 1 hour before serving. Garnish with Raspberries (optional)

Sushi Rice and Preparing Sushi Rolls

Ingredients

  • 2 cups Sushi Rice
  • 3 cups water
  • ½ rice vinegar
  • 1 Tbsp vegetable oil
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Instructions

  • Directions for making rice for Sushi rolls and preparing the Sushi Roll
  • Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
  • Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.

Kathryn’s Japanese Dressing

Ingredients

  • 3 tablespoons mirin Japanese sweet wine
  • 1 tablespoon champagne vinegar
  • 1 ½ teaspoons sunflower seed oil
  • 1 ½ teaspoons hazelnut oil
  • 1 ¾ Teaspoon granulated sugar
  • ¼ teaspoon toasted sesame oil
  • ¼ teaspoon ground ginger

Instructions

  • Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.

Japanese Style Pork Ribs

Ingredients

  • 3 to 4 pounds Baby Back Ribs Pork
  • 1 cup soy sauce
  • ½ cup sake
  • 4 Tbsp honey
  • 2 Tbsp olive oil

Instructions

  • Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
  • Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
  • I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.

Japanese Udon Soup

Ingredients

  • 6 cups prepared dashi stock
  • 1 pound chicken breasts cut into chunks
  • 3 carrots sliced in small rings
  • 1/3 cup low sodium soy sauce
  • 3 ½ Tbsp Mirin
  • ¾ tsp sugar
  • 12 oz 1firm tofu cubed (optional)
  • ¾ pound Shiitake mushrooms
  • 5 ribs and leaves of bok choy chopped
  • 9 oz fresh udon noodles
  • 4 eggs
  • 2 leeks

Instructions

  • Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
  • Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

Kathryn and her friend, Marty, prepare some favorite Irish dishes. 

I love holiday cooking and so enjoy cooking with my friend and fellow chef, Marty Schultz. Join us and we prepare a meal for St. Patrick’s Day.

Colcannon Potatoes

Colcannon Potatoes is an Irish peasant dish assembled from leftovers, It is traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name Colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions.
Servings: 8

Ingredients

  • 2 1/2 lbs red potatoes unpeeled, quartered
  • Salt and freshly ground pepper to taste
  • 1 Stick unsalted butter
  • 3/4 cup milk
  • 4 bacon slices cut into 1/2-inch dice
  • 4 large shallots thinly sliced
  • 1 large leek Halved and sliced
  • 1 bunch curly kale (about 3/4 lb) stemmed and coarsely chopped
  • 1 small head cabbage about 1 lb., cored and coarsely chopped

Instructions

Leeks Preparation

  • Leeks must be thoroughly washed. Best way I've found is to cut legthwise and in half moons. Put this all in a bowl of water, swish, and drain in a colender. Repeat this until no sand is visible.
  • Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork tender, about 12 minutes. Drain well in a colander.
  • Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 6 to 8 minutes. Use a Potato Masher and smash potatoes down. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
  • In a skillet or Dutch oven add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, 6 to 7minutes. Crumble the bacon, and season with salt and pepper. Stir the potatoes into the cabbage, kale, leeks and shallot mixture and serve warm.

Notes

We served this with Sausages from our new sponsors Marina and John Backes of Circle B Ranch Pork to order go to: CircleB Ranch Pork.com and put in the code “Kathryn2021” and get 10% off of your order of $50 more.
St Patrick Day Cake The Chef You and I
Finishing off our meal with a simple Bundt cake with green sprinkles.
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.
The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.

Cucumber salad

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

Ingredients

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

Instructions

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

Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

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

Instructions

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

Sago’t Gulaman (Tapioca and gelatin cooler)

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

Ingredients

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

Instructions

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

Kathryn prepares some of her favorite dishes from Britan, Ireland, and Scotland.

SHEPHERD'S PIE

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Main Dish, Side Dish
Cuisine: British, Comfort Foods, Irish, Scottish
Servings: 6 servings

Ingredients

Topping

  • 1 1/2 lbs Yukon Gold Potatoes peeled, diced
  • 3/4 cup fat-free chicken broth
  • 3 Tbsp reduced fat sour cream
  • salt and pepper To taste
  • 1 tsp Paprika

Filling

  • 1 lb Lean Ground Lamb
  • 1 tsp Oil
  • 1 medium onion diced
  • 1 celery stalk chopped
  • 2 cloves garlic diced
  • 8 oz Mushrooms diced
  • 10 oz frozen mixed vegetables (carrots corn, peas, green beans,) or use fresh
  • 1 cup fat-free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 Tbsp Flour
  • 1 tsp rosemary (Dried or fresh)
  • 1 tsp thyme leaves (Dried or fresh)
  • 1 tsp Dried Basil (Optional)
  • kosher salt and pepper Season to Taste
  • kosher salt and pepper

Instructions

Topping

  • Boil potatoes in a medium pot of salted water until cooked and soft.
  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
  • Preheat oven to 400°F.

Filling

  • In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
  • When cooked, set aside on a plate.
  • Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  • Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from oven and let it cool 5-10 minutes before serving.

Notes

NUTRITION INFORMATION
Serving Size: 1/6th of pie
Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
Cholesterol: 45mg
Sodium: 331mg
Carbohydrates: 31g
Fiber: 5g
Sugar: 3g
Protein: 22g

Scottish Red Lentil Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish, Side Dish, Soup
Cuisine: Scottish
Servings: 6 Servings

Ingredients

  • 2 Tbsp olive oil
  • 2 carrots sliced
  • 1 celery stalk with leaves chopped
  • 1 small turnip or rutabaga diced into small cubes
  • 1 large onion (or 2 small onions) diced
  • 32 oz Vegetable Stock
  • 8-10 cups water or beef/chicken stock less water/stock for a thicker soup
  • 1 1/3 cups red lentils soaked and rinsed
  • Kosher or Sea Salt to taste
  • Black Pepper freshly ground

Instructions

  • Place the red lentils in a bowl and cover with about an inch of water, set aside;
  • Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  • In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  • Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  • Season soup with salt to taste and freshly ground pepper.

Banger's and Mash

Course: Main Dish
Cuisine: Irish

Ingredients

Bangers

  • 4 Italian sweet sausages
  • 1 cup sliced Red or Yellow Sweet Onion
  • 1 Tbsp olive oil
  • 1 Tbsp No salt Butter
  • 1/2 cup Salt free Chicken Stock (I used Organic)
  • 2 Tbsp Red Wine – this is optional

Mash

  • 2 cups Cauliflower Cooked and mashed
  • 2 Tbsp heavy cream (you may use a little more for consistency)
  • 1/2 Tbsp Butter
  • 1/2 cup Cheddar Cheese
  • Salt and Pepper to taste

Instructions

Bangers

  • Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
  • In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
  • Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.

Mash

  • Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese. *Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
    Mash
  • Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.

Notes

Nutrition Per Serving

Calories 178
Fat 31 g
Carbohydrates 6g
Protein 15 g

Cranachan Scottish Dessert

Course: Dessert
Cuisine: Scottish
Servings: 4 servings
Author: Kathryn Raaker

Ingredients

  • 3.5 oz Irish/Scottish steel cut/pinhead oats (Divided: 1/3 cup and 1/4 cup) Toasted
  • 1/3 cup Scotch whisky (I used Glenfiddich (or use a top quality brand)
  • 2 cups fresh raspberries
  • 3 Tbsp Scotch whisky Divided
  • 3 Tbsp organic raw honey Divided
  • 2 tsp sugar
  • 2 cups organic heavy whipping cream it’s important to use good quality whipping cream
  • 4 Whiskey Glasses or Dessert Glasses

Instructions

Overnight Oats

  • The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.

Oats and Berries

  • When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  • Now, choose a few choice raspberries to decorate the tops and set them aside.
  • Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
  • This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  • Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.

Assembly

  • At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).

In this show, Kathryn and her friend Terry, prepare some quick and easy meals.

Thai Chicken or Turkey Lettuce Cups

Two cups per person
Servings: 4 servings

Ingredients

  • 3 Tbsp Canola oil divided
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 2 Tbsp rice vinegar
  • 8 Butter Lettuce Leaves
  • 1 1/2 cups English Cucumbers chopped and seeds removed
  • 1 lb Ground Turkey or Ground Chicken
  • 1 cup matchstick carrots (You can also coarse grate the carrots)
  • 2 Tbsp Fresh Mint, Parsley, or Cilantro
  • 1/4 cup chopped roasted peanuts (unsalted are best)

Instructions

  • Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
  • Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
  • Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.

Notes

Calories 426
Fat 20g
Protein 32g
Carb 24 g
Fiber 7 g
Sugars 13 g
Potassium 45%DV
Sodium 538mg

Pineapple upside down Cake –Miniatures

PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Course: Dessert
Servings: 2 servings

Ingredients

  • 2 tsp Butter melted, divided
  • 2 tsp Brown Sugar
  • 2 Slices canned unsweetened pineapple
  • 2 Maraschino Cherries
  • 1/2 cup All Purpose Flour
  • 3 Tbsp Splenda or sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tbsp fat-free milk ¼ tsp. vanilla extract
  • 1/4 tsp vanilla extract
  • Dash Ground Nutmeg Optional

Instructions

  • Preheat oven 350°
  • Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  • In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Notes

Nutrition
8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

Kathryn’s Pureed Tomato Soup

MAKES: 4 servings Ingredients:
Course: Soup

Ingredients

  • 2 tsp Canola oil
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 2 14 1/2 oz cans Diced tomatoes Liquid included
  • 1 1/2 cups water
  • 2 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Dried Basil Substitute: 1/2 cup fresh chopped basil
  • 1/4 tsp dried Oregano you can use fresh oregano –chopped
  • 1/4 tsp coarsely ground pepper

Instructions

  • In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  • Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.

Notes

Nutrients
Serving size,  1 1/4 cups,  is 76 calories
2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

Beer Cheese Soup- Kathryn Raaker‘s Version

Course: Soup
Cuisine: Comfort Foods

Ingredients

  • 3/4 cup Butter cut into chunks
  • 3/4 cup All-purpose
  • 1 bottle or can Light beer
  • 4 cups Chicken or vegetable broth
  • 3 cups shredded Cheddar cheese
  • 1 cup Parmesan Cheese Shredded Cheese
  • 2 tsp Worcestershire sauce
  • 1 tsp Ground mustard
  • 1/4 tsp of Cayenne Pepper
  • 1/4 tsp of Pepper
  • 1 8 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.

Instructions

Roux

  • Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.

Soup

  • Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.

Notes

Rather than getting one round loaf, purchase smaller bread bowls and serve individually.

Wonton Soup

Servings: 1 cup

Ingredients

  • 6 oz bulk pork, turkey or Chicken Sausage Links can be used, just cut out of the skins.
  • 1/2 cup panko bread crumbs Japanese
  • 1 large Egg lightly beaten
  • 2 1/2 Tbsp thinly sliced green onions divided
  • 32 oz carton reduced-sodium chicken broth
  • 1 Tbsp reduced-sodium soy sauce
  • 1 bunch baby bok choy coarsely chopped, (optional - 2 cups fresh spinach)
  • 2 stalks celery thinly sliced.
  • 1 cup uncooked extra-wide egg noodles
  • 1/2 cup Fresh Basil coarsely chopped
  • cup ½coarsely chopped fresh basil

Instructions

  • Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
  • In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!

Notes

Nutrition 1 cup:
234 cal
13g fat ( 4g sat. fat)
83mg chol.
1193mg sod
15g carb. (2g sugars, l g fiber)
14g protein