Tagged with food

Kathleen’s Kitchen: Healthy, Asian-inspired meatballs

Kathleen's Kitchen #3 Asian turkey meatballs 013

By  Kathleen Neafsey

Let me start off by saying this is not my recipe – I’ve adapted it, and made it my own, but it did not start out as such. I walked into my nephew’s house one day to find his stunning wife, Brittany, preparing dinner for that evening and making these yummy, Asian-inspired meatballs.  Brittany passed along the original recipe, which can be found at skinnytaste.com  That being said, and all disclaimers aside, let’s start with the ingredients:

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Kathleen’s Kitchen: Down-home BBQ at home, almost!

Kathleen's Kitchen #2 - pulled pork 010

By Kathleen Neafsey

I love BBQ!  I have a few favorite barbecue restaurants. Unfortunately, I’m not able to get to any of those as often as I’d like and that calls for improvising some pulled pork at home occasionally  — while not quite the same (it’s obviously lacking in the whole smoking process), it satisfies my craving for those in between times.

My niece gave this recipe to my sister, who passed it on to me.  Needless to say, it’s been tweaked with each passing, so I’ll pass along my current version of the recipe.  Although this requires a slow cooker/crock pot, it can be done on the stove, but you’ll need to keep an eye on it.  If you don’t already own a slow cooker, this recipe is worth going out to buy one!

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Kathleen’s Kitchen: Chocolate friendship cookies

By Kathleen Neafsey

These cookies are popularly known as Crinkle Cookies; I like to call them my Friendship Cookies.  A few years ago when my dad passed away, my friend Debbie left a tin of these on my doorstep the very next morning.  She knew that there would be a steady stream of people in and out of the house and endless cups of coffee over the next few days so she provided us with something sweet while we shared our memories.  My family raved over them, and she was kind enough to share the recipe with us.  My daughter’s friends actually request these instead of birthday or Christmas gifts from her; and they always find their way onto the trays of cookies that I make at Christmas, so what better time to share the recipe with you?

Here’s what you’ll need:

  • 2 cups (12 oz. package) Semi-sweet chocolate chips – I made the cookies once using milk chocolate chips and they were actually too sweet.  I haven’t tried using dark chocolate chips, but they may provide a nice balance of sweetness.
  • 1 ½ cups all-purpose  flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 Tablespoons butter or margarine, softened
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • ½ cup powdered (confectioner’s) sugar

Normally, in a cookie recipe I would say preheat your oven to 350 degrees but since this dough is refrigerated for about 20 minutes before you start working with it, you can wait till you put it in the fridge to turn on the oven.

Here we go!

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Kate’s Book Club: A Q&A with real and raw cookbook author Kathy Krivit

By Kate E. Stephenson

In this third week of October 2012, I hereby call to order the 8th meeting of the Kate-Book.com Book Club. Every week, we shall be reading a tome either (a) penned by an author named Kate or (b) that includes a character named Kate. If you missed last week’s meeting, here’s what went down.

Club members, this week meet KATHY KRIVIT.

Did you know that October is Vegetarian Awareness Month? We did. That’s why we are proud to bring you this week’s author. While technically not a Kate, Kathy Krivit enjoys the same source name and was eager to share her book with the greater Katherine clan. Raw Deal: A Journey into Raw and Living Foods is a complete raw book authored to be an encyclopedia of raw reasons to go all natural and uncooked that provides recipes that show you how to painlessly clean and then listen to your own body to become your own best raw chef. Kathy wrote this book about her journey to recover her own health. It contains hints and guides to avoid many of the pitfalls which entrapped and weaken her. Being the King or Queen in your own kitchen and rule over the kingdom of your own bodily health and vigor and, yes, even weight is the mission of this book. The recipes and simple instructions provide a blueprint on how to claim or reclaim your reign over personal temple. Raw Deal, replete with color pictures, graphics, hints and variations to please every palate, teaches you how to participate in reinvigorating yourself. Kathy’s website offers recipes to get you started and an online bookstore where you can purchase Raw Deal in whole or bit sized pieces. Friend Kathy on Facebook for more great tips on living well and living raw.

How did you become an author?

I became an author out of desperation. I was unknowingly living with toxic mold and it was affecting, amongst other things, my ability to remember so I began to write everything I did in the kitchen down so I could replicate food I had made but could no longer remember how to put together. It got bad before I was rescued, to the point where I could no longer recognize food as sustenance. A friend came over to lay some floor tile and got me out of bed to make some fresh juice. I instantly felt a little better and gave him the go ahead to start the work. When he removed the baseboards, the mold fell out from behind the walls.

 What was the muse for your first completed/published book?

Friends kept telling me to compile something because my food was very very good. Then I entered a contest sponsored by a big name in the raw and living food genre and won. That person pushed me to complete a book and for that, I am grateful. Slowly my confidence built up so I thought in spite of me not being the picture of health I could be of help to people. After all, I’ve long outlived my doctors’ prognoses by lots of years.

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Adventures in Greening: Give homemade granola a whirl

By Catherine Moran

This week’s post features a most excellent homemade granola recipe that my friend adapted for the website Thrifty and Green. My friend has been a big green inspiration to me, and has taught me a lot in the past few years. Making my own granola may be one of the best tips I’ve received, and it’s definitely one of the most enjoyable things I’ve learned how to do. I mean, how good does my latest batch look above?

Granola is my favorite weekday breakfast: it’s quick, it’s filling, and it’s easy to scarf down in the morning. However, for you granola fans out there, you know my dilemma: it’s darned expensive to buy a bag that will be polished off in a week. A 12-ounce bag of granola can cost upwards of $4.99, depending on where you shop. And if you’re eating one bag a week, that’s a little more than $20 a month. However, by making your granola at home, you not only save money, but you avoid the plastic bag and/or cardboard box that granolas in the grocery store come packaged in. Once again, take that, The Man!

Plus, it’s nice to be able to include only ingredients that you like, rather than compromising with what you find in store-bought granola. (This is me while shopping for granola: “I like everything in this granola but the raisins…I guess I can deal.” And then every time I get a mouthful of granola with a raisin or whatever other ingredient I’m not in the mood for, I regret buying that particular variation of granola. And so it goes.)

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Obsessed with: Pie Camp!


By Kate Torgovnick

It is the unofficial last day of summer and — if you are anything like me — you are feeling a touch wistful about all the things you could have done in the long, sluggish summer months. Item number one on my list of should-have dones: gone to the four day The Art of the Pie pie camp in Port Angeles, Washington.

Run by pie master Kate McDermott, pie camp is an immersion experience in the art of baking the all-American treat, from classic wild berry to savory geoduck versions. On day one, you learn how to prep fruit fillings. On day two, you break out of the kitchen and source your own ingredients. On day three, you learn to make the perfect dough. (A handy tip from the Detroit Free Press reporter who attended–knead the dough to music to keep from overworking it.) And on day four, graduation.

Yep, so going next year.

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Obsessed with: Katherine Anne Confections

By Kate Torgovnick

Few things in this world are as good as chocolate. It’s a sentiment I’m sure that most women can agree with. And so I was thrilled when, while on a vacation in Chicago, I stumbled on a Kate making the most delicious chocolate you can imagine—Katherine Anne Confections. Namesake Katherine Anne Duncan began making caramels at age 10 on her family’s dairy farm in Wisconsin. Let’s just say that her tastes have matured from there. Her apricot basil truffles, pictured above, are to die for. Ditto for her amazing salted caramel marshmallows, which you should ogle after the jump.

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Trivia: An apple by the name of Katy

Katy Apples

By Kate E. Stephenson

Juicy, sweet and ripe, this Katy simply screams, “Bite me!” My advice? Oblige her. Because Katy is a delicious variety of apple cultivated in Sweden. Katys, first developed in 1947, are harvested in late August and early September. These crunchy, red skinned, pale fleshed fruit are of medium size and mild flavor. Said to have a refreshing acidity with a hint of strawberry flavor, the Katy is an apple great for straight eating, as well as for cooking and juicing.

The Katy tree is a rather easy-to-grow, low maintenance plant in temperate climates. With pinkish-white blossoms that burst everywhere, they are super beautiful in bloom.

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Adventures in Greening: Love summer, love My CSA

Adventures in Greening: goodies from the CSA

By Catherine Moran

The summer of 2012 marks the start of something new for me: participation in a CSA, which stands for Community Supported Agriculture. I’m currently a member of the Astoria CSA in Queens, and I’m loving the experience.

I had never been conscious of CSAs until I moved to NYC, and even then, it was only a peripheral consciousness. I’m sure I had heard the term, but it went in one ear and out the other. My first experience with one was when two friends who had a share at a CSA in Harlem needed me to pick up their veggies that week. Since I didn’t understand how a CSA worked, I ended up taking home two shares, instead of one. I will never get over the guilt, but confessing here has made me feel a bit better.

So, how does a CSA work? It starts with the CSA members paying a fee at the beginning of the season. This creates a sense of solidarity with both the farm that is supplying the food, as well as a sense of solidarity with the Earth (bear with me, here). I, as the person paying for a share, want Earth to do what it does best, and nurture the as-yet-to-be-grown food that I will be consuming for 5-6 months. So, for me, the heat waves this summer don’t just mean unbearable waits for the subway and tears of joy for every minute in front of my air conditioner; heat waves mean droughts, which is bad for foods that grow in the soil. It’s a bit of a gamble: I am paying for food that is not necessarily guaranteed. And there are no refunds. Even more of a reason for me to adapt more green habits: be good to the Earth, and it will give you a bounty!

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Cait on Culture: The 5 Things Every Kate Must Do This Summer

By Caitlin Abber

We received a little taste of summer this weekend in NYC. The sun was shining, the heat was on, and everyone was out and about in their little short shorts and tank tops. It got me thinking about my  summer to-do list. From beaches to museums to, of course, all the outdoor drinking opportunities, summer is easily my favorite season, and I take making the most of it very seriously. With that in mind,
this week I put together a list of The 5  Things Every Kate Must Do This Summer to get you thinking about the more important things in life, like margaritas and shoes without socks.

1. Lawn/Roof Party
Depending on where you live, this could also be a backyard BBQ, a mixer with a killer view, or a party on the beach. Either way, find yourself somewhere outside with a cooler full of beer or a pitcher of sangria and lots of cute strangers. Wear something flowy or revealing, and stay way after the sun goes down. You know to bring sunscreen and bug spray, but don’t forget your list of hot topics, complete current TV and summer blockbuster knowledge. These types of parties thrive on conversation (and, well, bare legs).

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Kate Winslet wants you to skip foie gras

On July 1, chances are that you will no longer be able to purchase foie gras in the state of California. Apparently, back in 2004, then-governor Arnold Schwarzenegger signed into effect a law that gave producers until that date to stop making the delicacy.

Now that the date is quickly approaching, chefs throughout the state are naturally pissed. According to United Press International, about 100 have signed a petition against the law. Still others say they are going to do what chefs in Chicago did when the sale of foie gras was made illegal there in 2006—they started giving it away to customers for free. Four months later, the ban was overturned.

So what leverage do  anti-foie gras folk have? Why, Kate Winslet.

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Dear Kate: My boyfriend is pressuring me to give up being a vegetarian

Dear KateBy Katharine Luckinbill

Dear Kate,

I have been a vegetarian for a very long time—like since elementary school long. I have zero interest in eating meat ever again. It’s not so much that I think eating meat is morally reprehensible—it’s just that it’s something that doesn’t feel right for me. However, my boyfriend is trying very hard to change my mind. At least every other meal we have together, he will say something like, “When you eat meat again…” He’ll even jokingly threaten to sneak meat into a dish of mine sometime. I’ve tried to express to him that I don’t find this particularly funny and that it feels dismissive of him to not value my beliefs. I mean, I would never pressure him to be a vegetarian! How can I get him to stop this particular prodding?


Tofu Enthusiast


Dear Tofu Enthusiast,

First of all, kudos on staying veggie for so long. I, myself, have tried (and failed) numerous times to stay on the vegetable-laden path. We, who do not have the will power to resist a Grey’s Papaya hot dog, salute you!

Now onto your beau’s prodding words…

Have you tried asking your guy—at a calm and happy time, when communication is open and not strained—why it is that he wants you to eat meat? Maybe he thinks it’s healthier for you to have meat in your diet. Or is it just something he’s hassling you about for fun?

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