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!

Asian Style Salad with Red Rice

Posted on August 4, 2014 by Chatty Kathy

I love salads that make a whole meal – perfect for hot summer nights that let you feel satisfied but not stuffed!

Asian Style Salad with shredded chicken on a bed of cooled red rice

Tonights version included:

base – cooked red rice
mixed greens and fresh seasonal vegetables
poached shredded chicken (easily substitute prawns)
roasted peanuts and sesame seeds
slivered green onions

DRESSING
2 tbsp Thai sweet chile sauce
1/4 tsp chile flakes
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp raw sugar
2 tbsp soy sauce
1 tbsp sesame oil
1 rounded tsp peanut butter
1 garlic clove

Blend all ingredients until smooth – gradually add in 1/4 cup peanut oil until well incorporated.

Every brand of these ingredients is different. Start from here and then taste it. I usually take a lettuce leaf and dip it in. If I don’t love it, keep adjusting! It should have a balance of sweet, salty, spicy and tangy ….

Corn Season! Summer Salad with fresh Basil Vinaigrette

Posted on August 4, 2014 by Chatty Kathy

I love fresh corn, and at this time of year it ends up in so many meals, even a bright summer salad.

Fresh Corn Summer Salad with Basil Dressing

Right now fresh corn, sweet peppers, cucumbers and green beans are all in season along with delicate greens.

Dress your favourite greens with:

Basil Dressing
1/2 cup basil leaves
1/3 cup red wine vinegar
1 tsp freshly ground pepper
1 tsp kosher salt
1 rounded tsp grainy mustard
1 garlic clove, minced
1/4 – 1/2 tsp chile flakes (to your families taste)

Blend in food processor until smooth, and then gradually add in 1/3 – 1/2 cup very good quality extra virgin olive oil.

I usually start with the 1/4 tsp chile flakes, and 1/3 cup olive oil. Taste once it is all smoothly blended. Add a little more chile flakes if you think you can handle it, and add olive oil as needed. Taste and adjust salt and pepper if necessary.

Tabouli Salad

Posted on August 3, 2014 by Chatty Kathy

This tabouli salad is made with quinoa, so a complete meal for a vegetarian option, or serve alongside a grilled chicken breast …. or tonight’s choice – chicken wings with a Pomegranate Molasses Barbecue Sauce …. yumminess.

1 cup quinoa – rinse well
kosher salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh basil, torn in rustic pieces
1 small bunch kale, very finely chopped (remove stem)
1/2 English cucumber, cut into fine quarters
1 cup finely chopped assorted colored sweet peppers
1/2 small red onion, thinly sliced (pickling instructions below)

1/2 cup extra virgin olive oil
1 tsp lemon zest and juice of 2 lemons
1 tsp orange zest and 2 tbsp fresh orange juice

Pickling red onions: Thinly slice red onions and pour boiling water over for 10 seconds – drain off, and cover with fresh squeezed lime juice and a sprinkle of kosher salt. They turn such a great color.

Tabouli
Place the rinsed quinoa in a medium sauce pain, ccover with 1 3/4 cup cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until water is absorbed and the quinoa is tender, 18-20 minutes. Remove the lid, fluff with a fork and let it cool.

In a large bowl toss all prepared vegetables and the cooled quinoa.

Dressing
Combine zest and fruit juices, drizzle oil slowly in to incorporate. Season with salt and pepper to taste.

Toss with prepared Tabouli Salad and taste …season with more salt and pepper if needed.

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Curried Crab Dip

Posted on August 3, 2014 by Chatty Kathy

This has been a family favorite for many years, and one I am often requested to bring. It is easy to serve with crackers or vegetables. When you want to get fancy, pipe it into little prepared pastry cups – looks like you are a pro!

8 ounce pack cream cheese (softened)
2 tbsp good quality mayonnaise
1 tbsp curry powder
1 tsp turmeric powder
1 tsp Worcestershire sauce
1/2 tsp tabasco sauce
1 small tin crab meat

Blend softened cream cheese with spices until nicely creamed together. Stir in crab meat (if you want to make it extra luxurious use 2 tins crab meat!)

Turn into serving dish and sprinkle with freshly chopped chives.

Torn and Tossed Garlic Bread

Posted on July 28, 2014 by Chatty Kathy

Everybody loves the crunchy crust and soft tender bits of garlic bread – why not get more of it?

Torn garlic bread is crunchy and soft all at the same time.

I had a loaf of sourdough bread and half a loaf of French bread – rather than tear it I cut it all into approximately 2 inch pieces.

Melt 1/2 cup butter, stir in 2 garlic cloves and 1 small shallot – both chopped fine. Naturally, use more garlic if you feel so inclined (and everybody is eating it…).

In a large bowl combine the melted butter, garlic and shallot mixture – add in the cubed bread, season with salt and pepper and toss well.

This is great made earlier in the day too, just let it sit and absorb all those flavours.

When you are ready to serve, spread cubes on baking sheet – take care not to overcrowd the pieces. Bake at 350 for 15-20 minutes just until the outside is nice and crispy, golden brown.

Sprinkle with fresh parsley and serve – everybody will love it!

Serve this with as any side dish, or with your favorite soup or salad.

Creamy Tahini Salad Dressing

Posted on July 23, 2014 by Chatty Kathy

This salad dressing makes a large jar – use it on anything! So great for pasta salads, rice salads, dressed up grilled vegetables, brush it on chicken for grilling, let your imagination run wild. You will love it – something we first had with my “Red Rice Rocks”, also known as a bowl of goodness.

1/4 cup nutritional yeast flakes

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Combine all ingredients except the oil in a blender – blend briefly, and then slowly drizzle in the oil until smooth and creamy.

Crispy Peanut & Sweet Chili Chicken Wings

Posted on July 22, 2014 by Chatty Kathy

2 pounds chicken wings
1 tbsp. oil
1/3 cup sweet chili sauce
1/4 cup soy sauce
2 tbsp. smooth peanut butter
2 tbsp. lime juice
1 tsp tamarind concentrate
1 tbsp fish sauce
1 tbsp. sriracha sauce
2 garlic cloves, minced
1 ” piece of ginger, minced

Marinate chicken wings for as long as you have available – Remove from marinade (reserve marinade) then bake on a rack in preheated oven (400 or 425 convection) until golden brown and crispy – at least 30 minutes.

Heat the marinade in a small saucepan until it boils and reduces slightly.

When they are starting to get golden brown and crispy, toss them in the reduced marinade and put back on rack to get all crunchy.

Garnish with chopped peanuts and cilantro.

Mexican Chicken Salad

Posted on July 7, 2014 by Chatty Kathy

Last night I made a couple of beer can chickens with a smoky rub …. enough left over that I thought it would make a perfect Mexican Chicken Salad tonight! This would be a great vegetarian dinner, just leave out the chicken….

Dressing:
1/2 tsp Mexican Chile powder
1/2 tsp Chipotle Chile powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried mustard powder
1/4 tsp dried chile flakes
1 tsp salt
1 tsp freshly ground pepper
juice of 1/2 a lime
1/4 cup white wine vinegar
2 minced garlic cloves
Blend well and slowly drizzle in 1/2 cup grapeseed oil.

Taste it (with a sliver of lettuce) and adjust your seasonings to your preference.

Make a green salad packed with all your favorite ingredients, ours tonight included:

red leaf lettuce
roasted corn
garden peas (uncooked, and shelled)
roasted baby spring onions
cucumber
red and yellow peppers
toasted pumpkin seeds
toasted slivered almonds
(I wish we had avocado but there weren’t any available that were perfect..)

Garnish with:

shredded white cheese
cooked and shredded chicken
crushed tortilla chips
croutons
cooked and cooked Mexican rice
(Mexican rice is easily made substituting the liquid in your rice recipe with chicken stock, a bit of tomato paste, cumin, oregano, salt and pepper.

We love salads like this – arrange the toppings around the salad and everybody gets to build their own at the table.

Oatmeal Pecan Chocolate Chip Cookies

Posted on June 24, 2014 by Chatty Kathy

1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
2 cups rolled (old-fashioned) oats
½ cup coarsely chopped pecans (I like to lightly toast & cool them first)
½ cup dried cranberries
¼ cup coconut flakes
½ cup semisweet chocolate chips
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup lightly packed light brown sugar
½ cup granulated sugar
1 large egg
¼ cup maple syrup (can sub honey)
½ teaspoon vanilla extract

Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt, cinnamon, oats, pecans, cranberries and coconut flakes together with a whisk or fork.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 10 minutes, turning the pan once for even baking, then bake approximately another 7-10 minutes. They will not spread out or change in shape …
The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Cold Peanut Noodle Salad

Posted on May 31, 2014 by Chatty Kathy

Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

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