Author Archives: Chatty Kathy

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About Chatty Kathy

Living in the beautiful Okanagan Valley in BC, we have an abundance of fresh food to cook with, and believe me, I do! We have 5 daughters, 3 grand daughters, and lots of honorary daughters ...I love cooking for family and friends and they all keep me busy in the kitchen. Here is hoping that this blog will allow my entire family to access those recipes they ask for, and maybe even enjoy a few travel photos!

Red Wine Vinaigrette

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Making your own salad dressings is so easy that it never makes sense to buy them!  Forget the packaged dressings and give it a try.  I made enough of this for our Family Reunion this year and it was a hit.  Remember to taste as you go ….. I ended up eating a lot of lettuce before I got the balance right – hard to do with such a large quantity.

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  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • Salt and black pepper, to taste

Blend well, stirring until sugar has dissolved.

  • 1/2 cup extra-virgin olive oil

Slowly whisk in the olive oil until it is emulsified.

Variations:  This is my basic “house” vinaigrette …. and you can switch it up any way you like, during the summer I like to add in fresh herbs.

 

Dukkha rubbed chicken satay with zucchini ribbons.

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Dukkha is an amazing blend of spices and nuts that is very useful to have on hand.  Moist  chicken with crispy bits and tender zucchini, try this chicken marinated in tahini and rubbed with dukkha seasoning.  I guarantee it won’t be the only time you try it!

Dukkah chicken 4

2 tbsp vegetable oil

1 tbsp liquid honey

1 tbsp tahini

1 tbsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

1 lb of boneless skinless chicken thighs, cut in 1 inch pieces

1 small zucchini, cut into long thin ribbons (use a vegetable peeler)

1 small onion, cut into 1 inch pieces

1/2 cup Dukkah

In a large bowl, whisk together oil, honey, tahini, lemon juice, salt and pepper.  Blend well, and add the chicken pieces.

Dukkah chicken 1

(This can be done ahead of time, and marinated for up to 24 hours)

When ready to assemble, remove chicken from marinade, (discard excess) and dredge in Dukkah.

Create an assembly line of zucchini ribbons, onion and chicken …..

Dukkah chicken 2

Alternately thread chicken, zucchini and onion onto skewers.  This can be done ahead and kept in the fridge for up to 24 hours.

dukkah chicken 3

 

Place skewers on greased grill over medium heat, close lid and grill – turning until browned.

Transfer to a serving platter, scatter more Dukkah over top and serve with lemon wedges.

If you live in a larger city, I’m sure you can pick up Dukkah seasoning in any Middle Eastern grocery store.  If not, check out my recipe for Dukkah, I like to keep it in my pantry.

 

Creamy Buttermilk Ranch Dressing & Dip

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This smooth, creamy and herb packed dressing packs a bunch of flavour into any salad – don’t use as much buttermilk and it doubles as a fan fave for vegetable dip (or chips, but who would do that????…)

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Served this year at the Wittal/Steli Family Reunion 2017, and it was a real hit.

1/2 cup sour cream

1/2 cup buttermilk

1/4 cup mayonnaise (use the best quality you can find)

2 minced garlic cloves

1 tsp kosher salt

1/2 tsp pepper

1 – 2 tsp fresh minced parsley

1 – 2 tsp fresh chopped dill

1 – 2 tsp fresh chopped basil

1 tsp dry mustard

1 tsp Worcestershire sauce

2 tsp freshly squeezed lemon juice

just a few dashes of hot sauce

Taste and adjust for seasonings ….. everybody has different condiments, and the level of freshness of your herbs will also affect the taste.  I think I went through a whole serving of salad dipping lettuce leaves in and adjusting for taste!

 

Blend everything together really well and allow to rest in the fridge for a couple of hours before using.  This keeps really well for a week or so in the fridge.

Green Bean and Tomato Salad

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Green Bean & Tomato Salad

I found this recipe on Smitten Kitchen’s website, and with both beans and tomatoes at the market it was a quick and easy side dish – loved it!

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.

Pancake Mix

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I love this mix, tastes great and made up ahead of time, it is just as easy as buying a premix package, but tastes way way better!

Pancake Mix

(Makes 4 batches of pancakes)

Ingredients

4 cups flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 tablespoons plus 2 teaspoons sugar

Directions

1. Whisk together all ingredients in a large bowl and store in an airtight container or zip-close plastic bag.

2. Tape pancake instructions to the dry mix receptacle.

To make the pancake (to serve 4 people)

1. Scoop one cup of dry pancake mix into a bowl.  Add one egg, one cup of milk and one tablespoon of melted butter. Whisk until smooth.

2. Preheat a pan or griddle over medium high heat until 375 F. Grease the pan with butter or non-stick cooking spray.

3. Pour the batter onto the preheated pan or griddle by 1/4 cup measures (or any size you like) and cook until bubbles appear on the surface of each cake. Flip and cook another 1-2 minutes, until the second side is golden brown.

(If you like blueberry or banana pancakes, drop the fruit onto the pancake as soon as you have it on the surface of the pan.)

4. Serve immediately with toppings of your choice like butter, maple syrup, powdered sugar and fruit.  Sloan and I like our pancakes with a little brown sugar sprinkled over, then a squeeze of lime or lemon juice.

Amazing Angel Food Cake …. & strawberries!

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When the kids were little, we always had birthday “season” with cousin Sara, Shane, Meghan and Hayley all having a birthday within a month (ish).  Their all time favourite was angel food cake, and I’ve done a lot with it …. layered with lemon curd, whipping cream and berries being one of the favourites.  I think this one hit it out of the park with all those yummy tastes, but in a beautiful presentation.  I finally got around to doing it for Fathers Day this year, and it was AMAZING!!

Angel food cake 4

1 box Angel Food Cake mix

1 1/2 cup diced strawberries

vanilla

raw sugar

confectioners sugar (icing sugar)

2 cups whipping cream

Preheat oven to 375 degrees.

Make an angel food cake mix according to the package directions.  (total admittance here, I’ve rarely made the cake from scratch – not knowing what to do with all the egg yolks given that we aren’t egg lovers).  Once you’ve mixed up the batter, line a baking sheet (17″ x 11″ ish) with parchment paper.  Pour the batter out onto this, and smooth with an offset spatula.

Bake for 17 min – check …. it should be just springy to the touch.  If not, give it an extra minute or two but be careful not to overcook.

Remove from oven, and turn out onto a tea towel that has been liberally dusted with icing (powdered) sugar.

angel food cake 1

Roll the tea town up (I started with the long side because I had a lot of people to feed), and yes, keep the tea towel within the rolls.

Angel food cake 2

Allow to cool on a rack for about 20 minutes.

While that is happening: chop up 1 cup fresh berries. Add a dash of vanilla and a sprinkle of raw sugar.

Angel food cake 3

 

Whip up whipping cream.  Fold the berries with 1 – 1/2 cups whipping cream.

Gently unfold cake, and spread cream/berry mixture over.  Gently, re-roll and finish with seam side down.  Place in/on serving dish.  Use remaining whipping cream to mound on top, and garnish with fresh berries and a bit of mint if desired.

Angel food cake 4

I love the way the dusting of icing sugar makes the angel food cake look!  Sprinkle extra berries around the cake for serving, and if desired add a few sprigs of fresh mint.

Crunchy Broccoli Slaw

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Broccoli Slaw

Huge thanks to SmittenKitchen for this delicious, crunchy and addictive slaw.  We loved it!  I’ve tried a few recipes out, but this one hits all the notes and it will be on repeat all summer long.

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or if you are like me, and always have some pickled red onions in the fridge, use those ….. so pretty!)

Using a jar, combine all dressing ingredients and shake vigorously to combine.  Set in fridge while you prep the salad.

Peel the broccoli stems and either use a mandolin on a fine setting, or dice quite small.  Separate the broccoli florets into bite size pieces, slicing the larger bits.

In a large bowl, combine broccoli, cranberries, and red onion.  Pour dressing over, and stir to mix well, sprinkle with toasted almonds.

Enjoy!  This works exceptionally well as a side to any grilled meat – tonight we served it with smoked baby back ribs.

Baked Sticky Spicy Chicken Wings

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chicken wings 2

I don’t think I can have enough chicken wing recipes.  These are perfect if you are looking for a sticky, slightly spicy, chicken wing.  Make sure you have plenty of napkins handy, you will need them.  If you like them extra spicy, just use more of the chile paste.

CHICKEN MARINADE

  • 2 pounds chicken drumettes
  • 1 TBSP toasted sesame oil
  • 1 TBSP soy sauce
  • 1 TBSP freshly squeezed lime juice
  • 1 TBSP chile garlic paste (sambal oelek, or Korean chili paste)
  • 1 garlic clove, minced
  • 1 tsp grated ginger

Using a ziplock bag, mix all ingredients except chicken wings.  When all ingredients are blended add the chicken and give it a good massage.  Put entire bag in the fridge for at least 3 hours.

SAUCE

  • 3 TBSP honey
  • 1 tbsp of the same chile paste you used in the marinade
  • 1 TBSP soy sauce
  • 1 TBSP toasted sesame oil
  • 1 TBSP freshly squeezed lime juice
  • 2 cloves garlic, minced

GARNISH (if desired)

  • sesame seeds
  • slivered green onions

Preheat oven to 425.

Spread wings out on a parchment lined baking sheet.  You will thank me later for reminding you to use parchment …

Bake for 20 minutes.

While chicken is baking, whisk to combine all sauce ingredients in a heavy bottom saucepan and bring to a boil.  Reduce heat to medium and allow to thicken.

Brush over chicken (or toss in a bowl to evenly coat) and return chicken to oven for another 5-10 minutes until crispy and browned in spots.

Garnish with sesame seeds and slivered onions.

Best Chocolate Oat Cupcakes

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Chocolate Oat Cupcakes

If you call these a muffin, and focus on the oat flakes you could even consider this a breakfast item ….but I don’t know if you’d get away with that in my house.  Putting oat flakes into these chocolate muffins may make them a healthier snack, but they are still a treat!

  • 1 cup quick cooking oats (not rolled oats)
  • 1 3/4 cup very hot strong coffee (use decaf if you like)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup melted butter
  • 2 tsp vanilla extract
  • 2 large eggs, lightly beaten and best at room temperature
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 TBSP real cocoa powder (unsweetened)
  • 1 tsp cinnamon
  • 3/4 cup semi sweet chocolate chips (mini ones melt best, but if you like a bit of a chunk of chocolate in there use the larger ones)

Preheat oven to 350.  Line muffin tins and set aside.

In a bowl, combine quick oats with VERY hot coffee.  Stir well and set aside, covering to keep warm.

In separate bowl, whisk flour, baking soda, salt cocoa powder and cinnamon.

In stand mixer cream butter with both sugars, using paddle attachment.  Beat until light and creamy.  Add vanilla and eggs.  Mix well.

Add dry ingredients and mix just until incorporated.  Add hot oat/coffee mixture and chocolate chips, mixing it in by hand.  If you used mini chocolate chips and your oat mixture was warm enough they will melt, however if you used larger ones you will still have mini bits which I thought was perfect …

Spoon (or use ice cream scoop) mixture into paper liners, filling about 2/3-3/4 full.

Bake for 18-20 minutes, just until an inserted toothpick comes out almost clean.

Allow to cool in muffin tins.

These are great with pretty much any topping, or even left alone.  Today I made them with a raspberry buttercream icing and they were a real hit.

Coconut Curry Noodle Bowls with Peanut Dressing

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I’ve been trying to simplify some of my dinner plans ….. as much as I like puttering in the kitchen for a couple of hours after work (what I call kitchen yoga), there are times I just need to make a quick dinner.  This is one of my favourites …. quick, easy, healthy and most of all, absolutely delicious.  You don’t really have to make the peanut dressing to drizzle over, but honestly, isn’t everything better with peanut sauce?

coconut-curry-noodle-bowl

Tonight’s version of this bowl included prawns, mushrooms, snow peas, bok choy and lots of colourful peppers.

PEANUT DRESSING:
1 Tbsp toasted sesame oil
1 heaping Tbsp natural salted peanut butter
1 Tbsp brown sugar
1/2 Tbsp low sodium soy sauce
splash of lime juice
scant 1/4 tsp chili garlic sauce
1/2 tsp fresh ginger, minced or grated
splash of very hot water (only if too thick)

COCONUT CURRY:
1 tablespoon oil
2 shallots
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1 14-ounce can regular coconut milk
1 ½ cup reduced sodium chicken or veggie broth
2 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce

2 tablespoons lime juice (optional)

BOWL: (These are suggestions, use whatever veg you have on hand)

4 ounces rice or egg noodles
1 tablespoon oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage
sesame seeds & chopped peanuts for topping
limes for serving
a handful of fresh basil & cilantro for serving

I’ve also used snow peas, zucchini, sweet peppers & bean sprouts.

To prepare your peanut sauce combine all ingredients except the hot water, blend well and stir in just enough of the hot water to allow everything to become smooth and creamy.

Preparing the curry sauce is pretty easy.  Heat oil in a sauce pan and stir in shallots and fresh ginger, saute briefly just until translucent and stir i the curry paste.  Fry curry paste for 2-3 minutes, just to allow flavours to wake up.  Stir in the coconut milk, and stock.  Simmer for a few minutes just to allow flavours to get to know each other…… Taste …. if you can handle a bit more heat stir in the hot chili paste.  Remove from heat and add the sugar, fish sauce and soy sauce.  Taste again and adjust.  Remember, every brand of these ingredients will have a slightly different profile, and you need to make adjustments for that.  Last thing is to add the lime juice.  It should wake everything up and make you want to keep tasting …..

The method is fairly flexible, saute your veg in a wok with the oil just until crisp tender and set aside.  Alternatively, if you are using egg noodles, once you have removed the egg noodle from the boiling water, plunge the veg in for just 1-2 minutes until crisp tender and remove.

SERVING TIME:

Place noodles in the bottom of your bowl, layer on the veg, and sprinkle with toppings.  Gently pour over the coconut curry.  You can make this as saucy as you like by doubling up the curry sauce if you want more of a soup.  Drizzle over the peanut sauce and enjoy!