Posts by The Katz Tales
KIWI MOCKTAIL
The holidays are coming and if some of your friends are teetotalers, there’s no need to make them feel left out of the celebrations. Try this refreshing cocktail and no one will miss the alcohol. INGREDIENTS 1 ounce Mother Root Ginger Apertif 8 ounces water 8 ice cubes 1 kiwi, halved and skin removed (Save…
Read MoreQUICK ASIAN SOUP BASE
During the holiday season, there’s always so much going on that I find myself doing a heck of a lot of take-out between events. I don’t always have time to cook or make an 8-hour bone broth, so in a pinch, this simple Asian Soup base satisfies my soup cravings in a fraction of the…
Read MoreTUMERIC CHICKEN & RICE
There are endless ways to make a one pot chicken and rice dish. It’s all about the seasonings, the rice choice and the stock. It’s like putting all three in a slot machine to see what combinations will come out. This version has a bit of a nod to middle eastern cuisine, but I wouldn’t…
Read MoreCOTTAGE CHEESE EVERYTHING BAGELS
Hard to believe, but I’m jumping on the cottage cheese bread bandwagon. I can’t say it works for all the recipes I’ve tried, but in this case, these bagels came out surprisingly well. So if you need a little protein boost, give these a shot. INGREDIENTS (makes 8) 2 cups 4% cottage cheese, drained well …
Read MoreT-DAY LEFTOVER HASH
I’m not sure if I prefer the holiday meal itself or what I can do with the leftovers better. It’s really a toss-up. But if you’ve got some stragglers staying over, this hearty breakfast will keep the party going. INGREDIENTS (serves 2) 3 tablespoons butter 1 onion, diced 2 celery stalks, diced 1 cup stuffing…
Read MoreSAUTEED CHINESE LONG BEANS
Do people still really eat the classic string bean casserole that has been served every Thanksgiving since Campbell’s soup went into business? In recent years, I’ve noticed it barely gets touched, so I’m opting for this fresher and tangier take on it. INGREDIENTS 1 bunch of Chinese long beans or fresh string beans (about ½…
Read MoreMY LIFE THROUGH A BAGEL HOLE
Like many things we can’t seem to control, bagels have gone through an evolution. Whether they needed to or not is worthy of debate. I grew up in New York and bagels were and still are part of the fabric of daily life. Who doesn’t start their day with a bagel and a schmear? In…
Read MoreBREAKFAST BISCUIT CASSEROLE
I must give credit for this idea to some hunky dude down the Instagram rabbit hole. His version involved lots of fatty breakfast meats and some heavy gravy all draped in a bundt pan, but I liked his idea of mixing Pillsbury biscuits into an egg casserole, (I just happened to have a spare pack…
Read MoreCHICKEN CASSEROLE & BISCUITS
As much as I try not to use packaged foods in my cooking, I must admit, there are a few products from my youth that I’ve always loved. Pillsbury’s biscuits are one of them and the smell of them baking takes me back to a childhood where I played outside with friends until my mom…
Read MorePOTATO ENCRUSTED BRANZINO
This is an impressive dish for company and I love the crunch from the potatoes. Of course, if you can’t find branzino, cod or even red snapper will work nicely too. INGREDIENTS, serves 2 4 branzino filets 8 fingerling potatoes, sliced thin 5 tablespoons salted butter 3 cloves garlic, minced 1 tablespoon potato starch Salt…
Read MoreMISO MARINATED SABLEFISH
While visiting Japan, my husband ordered a delicious sablefish that seemed to have been marinated in a miso sauce of some kind. For those not familiar with sablefish, it’s the poor cousin to Chilean Sea bass and black cod. In my opinion, it tastes just as good and you usually can find it for half…
Read MorePOTATO CHIPS
I don’t know why I’ve never tried to make potato chips before, but had I known how easy it was, I would be eating them every day. Of course, maybe that’s why I’ve never made them before. I was using a mandolin to slice some potatoes for a potato encrusted branzino last week, and I…
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