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.

This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month. 

Kathryn Raaker’s Chicken Tortilla Soup

Ingredients

  • 6 Fresh corn tortillas cut into 1" strips
  • ¼ cup Virgin Olive oil
  • 3/4 cup onion chopped
  • 1 Medium Poblano Pepper chopped (or half Jalapeno Pepper)
  • 4 to 5 cups Chicken Broth Homemade or low salt Chicken broth
  • ¼ cup JD’s Prickly Pear Tequila Enchilada Sauce
  • 14 oz can No salt added diced tomatoes
  • Pinch of kosher salt

Garnish Ingredients

  • 1 Avocado ripe
  • ¾ cup Mild cheddar cheese Shredded
  • 2 Tbsp Fresh Cilantro Chopped
  • 1 lime cut into wedges

Instructions

  • Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!

JD’s Frito Big Bites

Course: Appetizer
Cuisine: Tex-Mex

Ingredients

  • 1 1/2 lbs Ground beef browned
  • 1 Jar JD’s Chili Fixin’s I used Prickly Pear
  • ¼ cup onion chopped
  • ¼ cup pickled jalapeños chopped
  • ½ cup shredded cheese
  • Frito’s Big Scoops

Instructions

  • First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.

JD’s Avocado Lime Crema

Ingredients

  • 2 cups plain yogurt Greek Yogurt will make it thicker
  • 1 Avocado
  • 1-2 jalapeños seeds removed
  • 2 Tbsp Fresh Lime Juice

Instructions

  • Combine all ingredients in a blender and add sea salt to taste.

JD’s Prickly Pear Chicken Enchiladas

Ingredients

  • 1/2 onion Chopped
  • 1/4 cup : ¼ cup tequila
  • 1 tsp avocado oil
  • 1 ½ cups shredded chicken cooked (Rotisseri chicken is great for this)
  • salt and pepper
  • 1 Tbsp butter
  • 2 cups Mexican blend cheese (1 cup each of cheddar and pepper jack cheese)
  • 10-12 corn tortillas
  • 1/2 cup Mexican crema Optional but recommended (link provided)

Instructions

  • To assemble:
  • Set oven to 350ºF (Or see below for microwave instructions)
  • Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
  • Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
  • Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
  • Top with JD’s Creama before serving.

JD’s Texas Red Shooter

Ingredients

  • Salt or Chili Powder to rim glasses
  • ¾ cup Silver Tequila or Vodka
  • ¾ cup JD’s Chili Mary
  • Green olives

Instructions

  • Rim shot glass with chili powder or Kosher salt
  • Pour ¾ silver tequila, (or vodka if you prefer) and 3’4 chilled JD’s Chili Mary
  • Add one stuffed olive on a toothpick.
  • After the shot, have fun!
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.
Kathryn Raaker and Father Umber

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

Father Andrew’s Berry and Peach Pie

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

Ingredients

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

Instructions

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

Father Andrew’s Tabbouleh Recipe

Ingredients

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

Instructions

Bulgar Directions

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

Dressing Instructions

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

Vegetable Instruction

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

Father Umberg’s Guacamole

Ingredients

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

Instructions

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

Father Andrew’s Black Bean Soup

Ingredients

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

Instructions

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

Kathryn and her friend Terry Young prepare some German-style recipes getting ready for fall.

German Cheese Spread

Ingredients

  • 1 pound sharp cheddar cheese cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers or vegetables

Instructions

  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
  • Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Notes

2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.

Kathryn’s German Jägerschnitzel

Ingredients

  • 1 cup Panko crumbs
  • 1 Tbsp flour
  • Salt & Pepper to taste
  • 2 Tbsp Vegetable oil or Virgin Olive oil
  • 4 Pork Cutlet Steaks pounded thin
  • 1 to 2 eggs beaten
  • 1 medium onion diced
  • 1 cup fresh mushroom sliced
  • 2 cups water
  • 1 cube beef bouillon
  • 1 Tbsp cornstarch
  • ½ cup sour cream or yogurt

Instructions

  • In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  • Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Potato and Beer Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Susan Vu

Ingredients

  • 4 cups chicken stock
  • 3 large russet potatoes peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 8 ounces sliced smoked bacon
  • 2 carrots 1/2-inch dice (about 1 cup)
  • Kosher salt and freshly ground pepper
  • 3 stalks celery 1/2-inch dice (about 1 cup)
  • 1 small bundle fresh thyme tied together with kitchen twine
  • 1 leek green top trimmed, 1/2-inch dice (about 1 cup)
  • 1 cup light German beer such as Pilsner 1/4 cup sliced fresh chives
  • 1/4 cup sliced fresh chives

Instructions

  • Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
  • Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
  • Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
  • To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

German Apple Cake

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice
  • 3 large eggs
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • Powdered sugar

Instructions

  • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
  • Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
  • Add eggs one at a time and beat for 30 seconds on high speed after each addition.
  • Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
  • Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
  • Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
  • Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
  • Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Notes

Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.1mg | Calcium: 53mg | Iron: 0.5mg

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

In this episode, Kathryn prepares recipes from chef and nutritionist, Clark Bartrum. Explore these male-friendly meals with Kathryn.

Clark Bartram’s Chili

Ingredients

  • 2 lbs ground beef (80-85)
  • 1 16 oz can Kidney Beans
  • 1 cup white button mushrooms
  • 1 16 oz can Black Beans
  • 1/2 cup chopped onions
  • 1 14.5 oz can organic chopped tomatoes
  • 1 24 oz jar organic tomato puree
  • 2 Tbsp chili powder
  • garlic to taste (typically, 2-4 cloves, finely minced)
  • pinch Salt

Instructions

  • Sauté ground beef until it is brown. Place meat into big pot and add all other ingredients. Cook on medium heat, stirring occasionally, for 30-45 minutes.

Notes

Recipe and images used with permission from Clark Bartram TestMaxMeals.com

Clark Bartram’s Ginger Beef with Jasmine Rice

Ingredients

Homemade Asian Sauce

  • 1/2 cup tamari or low-sodium soy sauce
  • 5 tbsp Sugar-free brown sugar
  • 2 tsp Minced Garlic
  • 1/2 tsp Ginger
  • 2 tsp rice vinegar

Beef Skillet

  • 4 10 oz packages snow peas
  • 4 Tbsp EV olive oil
  • 2 10 oz packages white button mushrooms sliced thin
  • 7 thinly sliced cuts of beef (sirloin steak strips flank steak)
  • 2 1/2 cups Jasmine Rice
  • 5 cups organic water

Instructions

Rice

  • Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice

Asian Sauce

  • Combine all the sauce ingredients in a bowl and whisk. Set aside.

Beef Skillet

  • Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway. Remove these veggies to a bowl. To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown. Add the sauce to the skillet and stir to combine about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Blackened Fish Taco Salad

Ingredients

  • 7 tilapia filets or other white fish filet
  • 1 15.25 oz can organic corn kernels
  • 1 Tbsp chili powder
  • 1 small red onion sliced
  • 1/2 tsp Cayenne Pepper
  • 1 medium red bell pepper diced
  • 1/2 tsp smoked paprika
  • 1 15 oz can kidney or black beans drained and rinsed
  • 1/4 tsp onion powder
  • 2 12 oz bags shredded iceberg lettuce
  • 1 pinch of oregano
  • 1 10 oz bag shredded purple cabbage
  • 1 tbsp Minced Garlic
  • 4 avocados sliced
  • 1 tbsp fresh cilantro Chopped

Instructions

  • Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Meatloaf

Course: Main Dish

Ingredients

  • 2 Tbsp grass-fed butter
  • 1 pinch coarse sea salt
  • 1 small red onion diced
  • 1 pinch Black Pepper
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh cilantro chopped
  • 2 12 oz bags fresh green beans
  • 3 lbs grass-fed organic ground beef 20% fat
  • 2 free-range or cage free eggs beaten
  • 1 cup gluten-free bread crumbs (omit dairy & gluten for 90 days to build testosterone)
  • 1 Tbsp Extra Virgin Olive Oil
  • garlic salt to taste
  • pepper to taste

Instructions

  • Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.

Notes

Recipe and images used with permission from Clark Bartram

In this episode of The Chef, You and I, Kathryn and her guest, Christine Simolke prepare some Italian dishes. They also discuss Christine’s new book, Children of Italy.

Peppers Siciliano from Patsy's Restaurant NYC

Course: Side Dish
Cuisine: Italian

Ingredients

  • 1/4 cup olive oil plus 2 Tbsp. for drizzling
  • 4 cloves garlic optional
  • 4 roasted red bell peppers sliced
  • 1 Tbsp chopped anchovies with oil
  • 2 Tbsp capers rinsed and drained
  • 18 kalamata olives chopped
  • 2 Tbsp Chopped basil or 1/2 tsp. dried
  • Pinch dried Oregano
  • 1/3 cup vegetable or chicken broth
  • 1/4 cup dry white wine
  • Salt and Pepper to taste
  • 1/4 cup seasoned bread crumbs
  • Loaf of Italian bread sliced and toasted

Instructions

  • Preheat broiler. Heat olive oil in a large ovenproof skillet over medium heat. Add garlic, if using, sauté, add peppers, sauté for 2 minutes. Add anchovies, capers, olives, basil, oregano, broth & wine. Stir until blended & cook 3-4 minutes. Add salt & pepper. Place spoonful of mixture on toasted Italian bread. Sprinkle each with breadcrumbs & drizzle with olive oil. Broil on low for 2-3 minutes, until topping is golden.

Antipasto Salad - Vegetarian

Course: Side Dish
Cuisine: Italian
Servings: 4 servings

Ingredients

Salad

  • 1 large head Romaine lettuce chopped
  • 2 roma tomatoes seeded and chopped
  • 1 16 oz jar jar pepperoncini or friggitello pickled peppers
  • 16 black olives or kalamata olives
  • 1 English cucumber peeled & chopped
  • 4 oz mozzarella or provolone cheese cubed
  • Fresh basil and parsley chopped
  • 1 15 oz can can chick peas drained, Garbanzo

Dressing

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp garlic salt
  • 1/4 tsp Black Pepper

Instructions

  • Mix salad Ingredients in a large bowl. Combine dressing ingredients in a pint Mason jar, shake to combine. Pour over salad and toss.

Pasta Bean Soup (Pasta e Fagioli)

Course: Main Dish
Cuisine: Italian

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion chopped
  • 4 cloves Minced Garlic optional
  • 4 stalks celery chopped
  • 2 15 oz cans Cannellini beans or pinto beans
  • 1 28 oz can crushed tomatoes
  • 4 cup vegetable or chicken broth + more
  • 1 1/4 cup Ditalini pasta
  • 1 tsp Basil dried or 2 Tbsp. chopped fresh
  • 1 tsp Oregano dried (optional)
  • 2 tsp parsley
  • salt & pepper to taste
  • Parmesan cheese grated

Instructions

  • In olive oil, cook onion, garlic, celery over medium heat until lightly browned. Add beans, tomatoes & broth. Add seasonings (basil, oregano, parsley, garlic or regular salt, pepper. Cook for 30 minutes, bring to a boil & add pasta. Stir and check pasta at 8-10 minutes, may need slightly longer for your taste. Serve with grated Parmesan cheese.

Cooked Apples w/ Raisins & Pecans

Servings: 4 servings

Ingredients

  • 4 Apples (Honey Crisp Fuigi or Granny Smith
  • 1/4 cup Butter
  • 1/2 cup raisins
  • 1/4 cup chopped Pecans
  • 1/2 cup Brown Sugar

Instructions

  • Core, peel and slice apples. In a large skillet, melt butter and brown sugar. Add apple slices. Sprinkle with raisins, pecans and brown sugar. Cook for several minutes.

Option:

  • Serve with a scoop of vanilla ice cream on top.

Lower calorie option:

  • Omit butter and brown sugar. Spray skillet with cooking spray to brown Apples. Substitute Splenda or other sugar substitute in place of brown sugar.

This is absolutely healthy wedding soup made by Father Andrew the pastor from our St. Joe’s Church.

Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 min
Cook Time45 mins
Total Time46 mins
Course: Soup
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

Meatballs

  • 1/2 pound Mild Italian Sauage
  • 1/2 pound Lean ground beef
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 large Egg
  • 1 Teaspoon Basil
  • 1 1/2 Cup Plain bread Crumbs

Stock for Wedding Soup

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Minced Garlic
  • 1 1/2 Packages Frozen Chopped Spinach
  • 1/2 cup chopped cooked Chicken Splinter Chicken
  • 3 Med Eggs - beaten
  • 2 tablespoons Romano Parmesan Cheese

Instructions

Meatballs

  • In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.

Soup stock

  • Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.

Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 min
Cook Time45 mins
Total Time46 mins
Course: Soup
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

Meatballs

  • 1/2 pound Mild Italian Sauage
  • 1/2 pound Lean ground beef
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 large Egg
  • 1 Teaspoon Basil
  • 1 1/2 Cup Plain bread Crumbs

Stock for Wedding Soup

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Minced Garlic
  • 1 1/2 Packages Frozen Chopped Spinach
  • 1/2 cup chopped cooked Chicken Splinter Chicken
  • 3 Med Eggs - beaten
  • 2 tablespoons Romano Parmesan Cheese

Instructions

Meatballs

  • In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.

Soup stock

  • Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.